Corn fritters with salmon

I love a good corn fritter! Such a simple dish and it’s got my mouth watering right now. You can add any vegetable to a fritter really and it’ll taste so damn good. To spice them up I like to add chili and top with either Greek yoghurt and smoked salmon, or a tomato chutney! The salmon adds another element of flavour and the combination is perfect – although I may be bias…

Ingredients

  • 1 cup plain flour
  • ½ cup milk
  • 3 eggs
  • 1 tsp salt
  • 1 can corn, drained
  • 4 shallots, chopped finely
  • 1 zucchini, grated
  • 1 carrot, grated
  • basil, torn finely
  • 2 tsp chilli
  • olive oil, for frying
  • salt and pepper
  • natural yoghurt, smoked salmon, dill and lemon to serve

Serves 3

Method

Combine the flour, milk, eggs and salt in a large mixing bowl and whisk until smooth. Add the vegetables and mix with a wooden spoon until combined.

To cook the fritters, grease a non-stick frypan with olive oil over medium heat. Ladle the fritter mixture into the pan, spreading the ingredients out and cook until both sides are a deep golden with crispy edges.

Keep the cooked fritters in the oven to stay hot then serve with yoghurt, salmon, dill and lemon. One word – YUM!

Alternatively if vegetarian serve with a sweet tomato chutney – https://morefoodblog.wordpress.com/2014/11/29/sweet-tomato-chutney/

Happy cooking, love Jem x

Sweet potato dhal

image 2

So I actually haven’t eaten dhal since my incredible Nepalese trip and I was craving a healthy dinner last night… This recipe is super simple and so delicious – better yet the leftovers taste just as good! You can serve it on brown rice, or simply just eat it on its own. Dhal is packed with protein from the lentils and beans, and is of course vegetarian! This is a winner dinner which I’m going to start eating every week – it could even be my new “meat-free Monday” dish… Did I mention it’s a suitable dinner for the 5:2 diet also?

Ingredients

  • 1 tin red lentils, drained and rinsed
  • 1 tin kidney beans, drained and rinsed
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 sweet potato, peeled and boiled
  • 2 teaspoons turmeric
  • 1 teaspoon cumin
  • 2 tsp curry powder
  • 1 teaspoon chilli
  • 1/2 cup vegetable stock
  • fresh coriander to garnish
  • brown rice (optional)
  • naan bread or poppadoms, to serve

Serves 4

Method

Cook the onion and garlic in a large saucepan with a dribble of oil until the onion has browned. Then coat in turmeric, cumin, curry powder and chilli until fragrant.

Add the lentils and beans to the pan and stir. Then add the sweet potato and vegetable stock to the pan and stir constantly for a good couple of minutes.

Remove the dhal from the heat. Serve hot with poppoadoms and garnish with coriander. This dish tastes even more delicious with some of my favourite Indian accompaniments for curries – chutney, shredded coconut and spicy pickle. Dig in!

Happy cooking, love Jem x

Sweet tomato chutney

image

There’s no better accompaniment for steak, grilled cheese sandwiches or chicken then a sweet tomato chutney. These three simple dishes are transformed in terms of flavour when a dollop of chutney is added. I never use to be a chutney fan until I tried homemade and it changed my life (well my steak)… This recipe is very simple and absolutely delish! This sweet tomato chutney is a great little christmas present too, store it in a nice glass jar and even make your own label.

Ingredients

  • 1/2 red onion, thinly sliced
  • 4 large tomatoes, roughly chopped
  • 1/2 tsp chilli flakes
  • 4 heaped tsp brown sugar
  • 3 tsp red wine vinegar (alternatively white wine vinegar)
  • salt and pepper

Serves 4

Method

Put onion and tomatoes in a non-stick pan on low heat and stir. Add the vinegar, sugar, chilli and stir well to combine. Add salt and pepper to taste.

Simmer for 30–40 mins or until jammy looking.

Serve hot or cold on your favourite bbq’d meat or spread on a grilled cheese sandwich.

This chutney will keep in the fridge for up to 4 weeks.

Happy cooking, love Jem x