Grilled Sardines with Spicy Potatoes

Grilled Sardines with Spicy Potatoes

Hi Everyone,

It’s been a while since my last post and have been ignoring my blog!!! 😦

A few days before the New Year and like every other person on the face of the earth I decided on some New Year resolutions. Losing weight, getting more exercise blah blah but one resolution was to post more on to my blog.

My first recipe for 2014 is the Grilled Sardines with Spicy Potatoes. The recipe is very simple and does not require much ingredients and effort and perfect for the mid-week.

I have been looking to incorporate some fish into my daily meals mainly oily meals due to the benefit of the fish on type 2 diabetes and reducing heart disease. Sardines are very cheap and you can get them at almost at any supermarket, although just before the New Year and after Christmas I found it hard to find in my normal supermarket but is abundant right now.

Method:

Fish Marinade

  • In a bowl mix the turmeric powder, chilli powder and garam masala and salt with a dash of water to a smooth paste.
  • Pour the marinade over the sardines and let it marinade between 30mins to 3 hours depending how much time you have. I marinated for about 45 minutes.
  • Pre heat the grill to high and place them on a baking tray and grill them for 20 minutes. 10minutes on each side.

Spicy Potatoes

  • Heat the oil in a non-stick pan and add the cumin seeds when the oil is hot. The cumin seeds will sizzle once added, add the potatoes to the pan and keep stirring.
  • Once the potatoes are part cooked, check by sticking a fork then add the onion. After a few minutes add the spices and let it cook for a few minutes.
  • Add about 200ml of water and let it cook for 5-8 minutes on a low heat.
  • Then add a dash of soy sauce and sugar, mix all together and turn the heat off in 2 minutes.

Serve.

I would love to hear of ways you cook the fish and if anyone has ideas how to strip the bones especially the minute ones within the flesh?

N.B. The fish has a lot of bones so be careful when eating. That’s the only thing I did not like about the fish but it was very tasty 🙂Image

Chickpeas Curry with Spinach

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I have been diagnosed with eczema and every now and again it flares up with dry skin and itchyness which is very annoying. The other day, I was browsing the shelves of the library to get hold of a cookbook which would give me some inspiration to cook more dishes and update my blog more often.

That’s when I came across a book called “The Clear Skin Cookbook by Dale Pinnock. The book is well written and quite detailed in terms of food that will help skin conditions and simple recipes to follow.

After reading the book and since I have neglected certain foods which I enjoy a lot I decided to revisit them especially chickpeas. Apparently they are rich in Zinc which helps with skin lubrication and reduces sebaceous secretions. I have quite oily skin especially in summer and zinc reduces oily skin and helps to lock the moisture.

Ingredients:
1 TSP cumin seeds
1 TSP coriander seeds
2 dry chillies and 1 fresh chillie
1/2 inch of cinnamon bark.
1/2 TSP turmeric powder
1 onion
2 cloves of garlic

2 fresh tomatoes or half a can of chopped tomatoes
Juice of half a lemon
400g of chickpeas or you soak some overnight
1tsp of tomato puree
Handful of spinach leaves or if using frozen make sure its defrosted.

Method:

1. Roast the cumin seeds, coriander seeds and the dry chillies.

2. Slice the onion and fry them till brown.

3. Blend the onion, cumin seeds, dried chillies, fresh chillies and coriander seeds along with the tomato puree and tomatoes.

4. Add a little oil to a pan break the cinnamon bark into small pieces fry them fgor about 15 seconds before adding thge contents of the blender along with 400g of chickpeas. Simmer for 30 mins till the chick peas are soft.

5. Add a handful of fresh spinach leaves.

6. Serve with rice or naan bread and some yougurt.

Note: If you do not have cumin seeds, coriander seeds substitute them with the powder and instead of chillies use chilli powder.

I would like to know if anyone makes chickpeas in a different way?
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Spicy Bacon Omelette

I tried this recipe yesterday as I wanted something different for my lunch.

Rather than just fry some bacon and eggs I combined them together with addition of chilli flakes.

Ingredients:
2 rashers of bacon
2 eggs (free range preferably)
1 onion or even a half would do.
chilli flakes or dried chillies or chilli powder or paprika powder
salt to taste
olive oil or vegetable oil for frying

Method
1. Cut the bacon into small bite size pieces, I like my pieces to be a bit large so if you prefer very small pieces cut them accordingly.
2. Heat about 2 tbsp of oil in a pan and fry the bacon and onion till almost cooked.
3. Beat two eggs in a bowl and add the chilli flakes to it. If you prefer more spice and have access to a dry chilli you can add this to step 1.
4. Pour the eggs to the onion, chilli and bacon and cook the eggs.
5. You can flip the eggs but there is a good chance it will break like mine. Alternatively you can put it in a grill for a few minutes till the eggs are thoroughly cooked.
Serve on its own or some bread.