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Slow cooker shepherd’s pie

Prep:1 hr Cook:5 hrs
Serves 4


Ingredients


1 tbsp olive oil
1 onion, finely chopped
3-4 thyme sprigs
2 carrots, finely diced
250g lean (10%) mince lamb or beef
1 tbsp plain flour
1 tbsp tomato purée
400g can lentils, or white beans
1 tsp Worcestershire sauce


For the topping


650g potatoes, peeled and cut into chunks
250g sweet potatoes, peeled and cut into chunks
2 tbsp half-fat crème fraîche


Method


STEP 1

Heat the slow cooker if necessary. Heat the oil in a large frying pan. Tip the onions
and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together, stirring
occasionally until the vegetables start to brown. Stir in the mince and fry for 1-2 mins
until no longer pink. Stir in the flour then cook for another 1-2 mins. Stir in the
tomato purée and lentils and season with pepper and the Worcestershire sauce, adding
a splash of water if you think the mixture is too dry. Scrape everything into the slow
cooker.

STEP 2

Meanwhile cook both lots of potatoes in simmering water for 12-13 minutes or until
they are cooked through. Drain well and then mash with the crème fraîche. Spoon this
on top of the mince mixture and cook on Low for 5 hours – the mixture should be
bubbling at the sides when it is ready. Crisp up the potato topping under the grill if
you like.

Crab Cakes

Intermediate Recipe
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 2


INGREDIENTS:


For crab cakes:
1 large egg, beaten
17g of mayonnaise
11g Dijon mustard
5 ml Worcestershire sauce
2g Old Bay seasoning
2g of salt
A pinch of white pepper
A pinch of cayenne
26g celery, finely diced
45g red pepper, finely diced
8g fresh parsley, finely chopped
227g of crab meat
28g breadcrumbs
Nonstick Spray Oil

Remodeled:

55g of mayonnaise
15g capers washed and dry outed
5g sweet pickles, chopped
5g red onion, finely chopped
8 ml of lemon juice
8g Dijon mustard
Salt and pepper to taste


DIRECTIONS:


1. Mix the ingredients of remodeled until everything is well
incorporated. Set aside

2. Beat the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay
seasoning, salt, white pepper, cayenne pepper, celery, pepper, and
parsley.

3. Gently stir the crab meat in the egg mixture and stir it until well
mixed. Sprinkle the breadcrumbs over the crab mixture and fold
them gently until the breadcrumbs cover every corner.

4. Shape the crab mixture into 4 cakes and chill in the fridge for 30
minutes. Select Preheat in the air fryer and press Start/Pause.

5. Place a sheet of baking paper in the basket of the preheated air
fryer. Sprinkle the crab cakes with cooking spray and place them
gently on the paper. Cook the crab cakes at 205°C for 8 minutes
until golden brown.

6. Flip crab cakes during cooking. Serve with remodeled.


NUTRITION: Calories 110 Fat 6.5g Carbs 5.5g Protein 7g

Cilantro Lime Shrimps

Basic Recipe
Preparation Time: 25 minutes
Cooking Time: 21 minutes
Servings: 4


INGREDIENTS:


1/2-pound shrimp, peeled, deveined
1/2 teaspoon minced garlic
1 tablespoon chopped cilantro
1/2 teaspoon paprika
¾ teaspoon salt
1/2 teaspoon ground cumin
2 tablespoons lemon juice


DIRECTIONS:


1. Take 6 wooden skewers and let them soak in warm water for 20
minutes

2. Meanwhile, switch on the air fryer, insert fryer basket, grease it
with olive oil, then shut with its lid, set the fryer at 350 degrees F
and let preheat.

3. Whisk together lemon juice, paprika, salt, cumin, and garlic in a
large bowl, then add shrimps and toss until well coated.

4. Dry out the skewers and then thread shrimps in them.

5. Open the fryer, add shrimps in it in a single layer, spray oil over
them, close with its lid and cook for 8 minutes until nicely golden
and cooked, turning the skewers halfway through the frying.

6. When air fryer beeps, open its lid, transfer shrimps onto a serving
plate and keep them warm.

7. Cook remaining shrimp skewers in the same manner and serve.


NUTRITION: Calories 59 Cal Carbs 0.3g Fat 1.5g Protein 11g

Ginger, sesame and chilli prawn & broccoli stir-fry

Prep:5 mins Cook:10 mins
Serves 2


Ingredients


250g broccoli , thin-stemmed if you like, cut into even-sized florets
2 balls stem ginger , finely chopped, plus 2 tbsp syrup from the jar
3 tbsp low-salt soy sauce
1 garlic clove , crushed
1 red chilli , a little thinly sliced, the rest deseeded and finely chopped
2 tsp sesame seeds
½ tbsp sesame oil
200g raw king prawns
100g beansprouts
cooked rice or noodles, to serve


Method


STEP 1

Heat a pan of water until boiling. Tip in the broccoli and cook for just 1 min – it
should still have a good crunch. Meanwhile, mix the stem ginger and syrup, soy
sauce, garlic and finely chopped chilli.

STEP 2

Toast the sesame seeds in a dry wok or large frying pan. When they’re nicely
browned, turn up the heat and add the oil, prawns and cooked broccoli. Stir-fry for a
few mins until the prawns turn pink. Pour over the ginger sauce, then tip in the
beansprouts. Cook for 30 seconds, or until the beansprouts are heated thoroughly,
adding a splash more soy or ginger syrup, if you like. Scatter with the sliced chilli and
serve over rice or noodles.

Tomato Basil Scallops

Basic Recipe
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2


INGREDIENTS:


8 jumbo sea scallops, wild-caught
1 tablespoon tomato paste
12 ounces frozen spinach, thawed and dry outed
1 tablespoon chopped fresh basil
1 teaspoon ground black pepper
1 teaspoon minced garlic
1 teaspoon salt
3/4 cup heavy whipping cream, reduced Fat


DIRECTIONS:


1. Switch on the air fryer, insert fryer basket, grease it with olive oil,
then shut with its lid, set the fryer at 350 degrees F and preheat for
5 minutes

2. Meanwhile, take a 7 inches baking pan, grease it with oil and place
spinach in it in an even layer.

3. Spray the scallops with oil, sprinkle with ½ teaspoon each of salt
and black pepper and then place scallops over the spinach.

4. Place tomato paste in a bowl, whisk in cream, basil, garlic, and
remaining salt and black pepper until smooth, and then pour over
the scallops.

5. Open the fryer, place the pan in it, close with its lid and cook for 10
minutes until thoroughly cooked and sauce is hot.

6. Serve straight away.


NUTRITION: Calories 359 Cal Carbs 6g Fat 33g Protein 9g