Sally Serves It Up

I think my body was craving iron yesterday because I desperately wanted some chicken livers for dinner. Not only affordable but an amazing source of protein, iron and B vitamins (more of that in this great Guardian article), they also have a incredibly velvety texture that I love and makes for a really welcome change to other meats. I tossed them in some chilli flakes, paprika, cumin, salt and pepper and fried them in a wok with a little olive oil for about 8 minutes total (I like them a bit pink).

I served them up with roasted cauliflower and a parsley/caper/anchovy dressing. SO good. A big portion worth every bite.

I just roasted some cauliflower and served it up with a very piquant dressing made of garlic, anchovy and capers. I had it with some tuna and it was really delicious. Here’s how to make it…

Ingredients - Serves 1

1/2 head cauliflower, broken into florets 

1 tbsp capers, chopped

1 small garlic clove, minced

1 anchovy fillet, chopped

1 tsp dijon mustard

1 tbsp white wine vinegar

1 tbsp extra virgin olive oil

Small handful parsley, finely chopped

1 lemon

Preheat the oven to 180 degrees. Toss the cauliflower on a baking sheet with a little bit of olive oil and some salt and pepper. Squeeze over the juice of half a lemon. Roast in the oven for about 25-30 minutes (you don’t want it too soft but it depends how big your pieces are). Meanwhile whisk together the anchovy, garlic, capers, dijon and vinegar and then add the oil. You won’t need extra salt. When the cauliflower is done, toss with the dressing and throw in the parsley. Serve with another squeeze of lemon. 

I have an annoying cold which isn’t really surprising considering I vacuum packed away my winter puffer last week and have been walking around in my Spring coat ever since. Unpacking the coat has to be one of the most depressing things I’ve ever done. Anyway, a cold makes me crave really fresh punchy flavours… things like chilli, garlic, ginger, lemongrass and coriander. And this recipe has all of them! Inspired by a favourite Clean & Lean recipe, it really hits the spot and the Slim Pasta works incredibly well instead of rice noodles. 

Ingredients - Serves 2

2 salmon fillets

200ml coconut milk (you can use coconut cream but I had this in the cupboard)

1 tsp coconut oil

1 tbsp fish sauce

100ml boiling water

1 stalk of lemongrass, finely chopped

2 red chilli, finely chopped

3 cloves garlic, crushed

1 thumb sized piece of ginger, peeled and finely chopped

3 spring onions, finely sliced

1-2 packets of the Slim Pasta - drained and rinsed

1 tbsp pumpkin seeds

1 tbsp sesame seeds

1 small bunch of coriander, finely chopped

1 lime

Preheat the oven to 180 degrees and get the salmon ready on a baking sheet (seasoned and lightly oiled). Place in the oven and cook for 10 minutes. After about 3 minutes, scatter the pumpkin and sesame seeds on a baking sheet and toast in the oven for the remaining cooking time.

Meanwhile, heat the coconut oil in a wok on a medium heat and add the lemongrass, chilli, garlic, ginger and spring onion. Be careful not to burn and cook on a low/medium heat for a few minutes. Add the coconut milk, fish sauce and about 100ml boiling water. Allow this to simmer for a couple minutes and then add the noodles. Mix through with the coriander and allow to heat up. Simmer gently for about 5 minutes. When the fish is ready, serve on top of the noodles in bowls and garnish with the toasted seeds and a big squeeze of lime.