Thai Fish Cakes

Fish cakes can either be so delicious or so dry. I don't often order them when I'm out because I have been disappointed so many times.  This recipe was totally easy, and left the cakes moist, light and full of flavor.  The dipping sauce was sensational, Mark was raving about it from the couch at every bite, so definitely a real winner for us.  I pan fried the fish cakes in a little oil to get them nice and golden brown but I'd be interested to see if they worked just as well baked in the oven.  This was an adaptation of a recipe from taste.com.au and the dressing was so good unchanged I'll be using that again with so many different things.

Makes 14 small fish cakes
Serves 2-3
Calorie: approx 280-300 per serve

Ingredients:
500g (1 lb) skinless fish fillets, bones removed (I used cod)
2 tblspn red curry paste
2 tblspn fish sauce
1 egg
1 tspn white sugar
1/2 cup green beans, finely chopped
1/3 cup cilantro, finely chopped
3 fresh kaffir lime leaves, stalk removed and finely diced OR just use juice of half a lime
vegetable oil for frying

Dipping sauce:
1/4 cup white vinegar
1/3 cup white sugar
1/2 cup water
1/2 lebanese cucumber (2 inches) deseeded and finely chopped
1 long red chili, deseeded and finely chopped
2 tspn fish sauce
2 tblpsn roasted peanuts, finely chopped

Method:

• To make the dipping sauce, bring the vinegar, sugar and water to a boil in a small saucepan to dissolve the sugar. Turn down to a simmer and cook for about 5 minutes until slightly syrupy. Remove from heat and allow to cool.
• In a mini processor, process the peanuts and then the cucumbers.  Add to the cooled vinegar mixture with the chili and fish sauce.  Set aside.
• In a food processor, add the fish, curry paste, fish sauce, egg and sugar and process until combined.  Transfer to a bowl and add the beans, cilantro and kaffir lime to the mixture until mixed through.
• Mold into small patties using about 2 tblpsn of mixture at a time.  Place on a lined baking tray ready to refrigerate for about 1 hr before cooking, if time allows.
• Using a wok or pan, pour in approx 1/2 " or 1.5cm vegetable oil and heat over medium/high heat until hot.  Cook fish cakes in batches until golden brown, turning until cooked through - approx 5-8minutes. 
• Serve with dipping sauce.

Tuna Nicoise Salad

Looking for a funky new salad?  Try my version of a tuna nicoise salad, this is divine.  It has all you need in a meal, with a low calorie count to boot. A nicoise normally uses a lot more potato but by reducing it to a few small chunks each you are greatly affecting the calorie count.  If you want to go further, omit it all together and substitute a few brussel sprouts instead.  This salad is kind of like an American chopped salad but with a cleaner approach, it's not over taken by ranch dressing that confuses the flavors so much.

The dressing is simple and really complimentary.  The French often use rosemary, tarragon, chive and anchovy as a base which would all taste fantastic but the simplicity of the thyme and sherry vinegar work so well.  I am in week two of my (serious) fitness journey and have lost 4.8 lbs (2.2 kg) this last week so I am really pumped and keen to keep up my effort so I am searching high and low for some tasty low calorie meals for you.  Harder to find than I thought to be honest, so I have been eating a lot of grilled protein and salads, but this one has been my favorite so far!

Serves 2
280 Calories per serve


Ingredients:
0.25 lbs (120g) Yellowfin Tuna fillet
Mixed salad leaves
1/4 cup Mixed seeded, brine cured black and green olives
1/4 cup Cherry tomatoes
2 Eggs, hard boiled
1 small red potato, boiled and cut into 6 or 8
1/4 cup Thin green beans, blanched

Dressing:
3 tblspn Olive oil
1 tblspn Lemon juice
1/4 tspn dijon mustard
1/4 tspn sugar
Salt and pepper
1 tsn sherry vinegar
1 tblspn fresh thyme

Method:

• Boil the eggs, allow to cool.
• Use the same water, add salt, to blanch the green beans.  Place them in cold water once boiled for 1-2 mins.
• Trim the tuna of any sinew.  Season with salt and pepper.
• Heat a small pan on medium to high heat.  Sear tuna for approx 3minutes on one side, then 1-2 minutes on the other. You want it rare in the middle. Allow to rest, then slice it thinly. 
• Peel and cut the potato into four pieces, place in a microwave dish and cook.  Cut into appropriate size pieces once cooked.
• Combine all the dressing ingredients in a small container, shake and set aside.
• Arrange the salad leaves on the plate, and place the ingredients in sections over the leaves.
• Arrange the tuna on top and pour over the dressing and serve.

Vietnamese Rice Paper Rolls

The first time I made these was at a friend's house for a casual dinner party... each couple had their own tray of ingredients and a pan of hot water and as we chatted and drank beer, we rolled our own!  It was the perfect way to control our hunger as each one took a few minutes to put together and we enjoyed them as we went.  They are super easy to make and you can virtually put anything you like in them. These are the essence of summer for me.  Cilantro, mint, shrimp and fresh cucumber... be creative and get rolling!

 Calorie per roll: approx 40

 This amount made 15 pieces.

Ingredients:

Roast chicken breast, shredded or poached chicken or cooked shrimps

Mint

Cilantro

Vermicelli noodles

Julienne carrots

Julienne cucumber

Radish

Rice paper, spring rolls skins

Thai sweet chili sauce

Method:

• Shred the breast meat of the roast chicken 
• Slice the carrot, cucumber and radishes using a mandolin
• Boil and cook the vermicelli noodles as per instructions.  Drain, allow to cool.
• Prepare all the other ingredients and display on a plate or board so all your ingredients are at hand
• Pour warm/hot water into a large container or pan to soak the rice paper rolls in.
• Soak the rice paper rolls for a few minutes until soft
• Layer the contents in the center of the rice paper rolls, adding the mint and cilantro and a little drizzle of sweet chili sauce in the centre.  Fold the two sides in and then roll to secure the edges.
• Serve with sweet chili sauce or a blend of fish sauce, chili sauce, vinegar and a dash of water to mix a slightly lighter sauce.

If you wish to go vegetarian, substitute the chicken for pan fried tofu.

To roll the rice paper rolls, place the ingredients at the bottom center, fold each side across and then as tightly as you can roll so all edges are secure.  The skins are quite delicate so be careful not to over stuff your fillings. 

Best baby back ribs

I enjoyed my first Tailgating experience last weekend...a bunch of us went to see the Dave Matthews Band at Alpine Valley, WI.  Brilliant concert and tailgating was a great way to waste away the anticipation of the event and the afternoon!  As per traditional style, we were set up with as many coolers as the truck could carry, filled with a greater proportion of drinks to food.  We forfeited the bean bag game and stocked the truck with fold out chairs and a grill.

I was in charge of catering so I dug deep and went for absolute 'dude food'.  Baby back ribs and buffalo wings.  I had never made ribs before so I was eager to see how these would turn out.  From the feedback I got from the regular rib-eating crew, these were awesome.  Total mouth watering, falling off the bone, succulent ribs of goodness.  They tasted like they had been smoked all day but the preparation was very simple; rub, marinate, bake and grill. Being able to finish them off on the grill when you are ready makes them the perfect barbeque favourite to share with friends.  They will be the rockstar of any party!

After baking for 2.5hrs, final grilling and basting

Finished ribs, cut into smaller portions, serve
with extra bbq sauce or blue cheese dressing

Serves 4

Ingredients:
4 tspn kosher salt
2 tspn cracked black peppercorns
2 tspn cayenne pepper
4 tblspn paprika
4 tblspn dry mustard powder

2 full Baby back ribs (approx 6 lbs/3kg)

Sweet baby rays - barbecue sauce (or other store bought bbq sauce)
low salt chicken broth/stock (optional)

Method:

• Combine all the dry ingredients to create the rub.
• Cut the racks into manageable sizes of 6-8 ribs.
• Rub the ribs on both sides with the dry rub.  
• Wrap the ribs in a double layer of aluminum foil and seal all the edges.
• Place ribs in the refrigerator on a baking tray for 12-24hrs to marinate.
• The following day, unwrap the ribs gently and squirt a line of Sweet Baby Rays - Original, Barbecue Sauce over each portion of ribs.  Do not over do the sauce, the ribs will create their own juice when baking and combined with the rub, create a beautiful moist glaze.  Re-wrap the ribs in foil tightly and place on a lined baking tray (to avoid any escaping juices blackening your tray)
• Pre-heat the oven to 350'F / 180'C
• Bake for approx 2 - 2 1/2hrs depending on your oven.  You want the ribs tender but not falling apart. (Closer to 3hrs if using spareribs). 
• When cooked, allow to cool.  Tip any cooking juices into a jug and set aside.  
• When cooled, place the ribs and the juice back in the refrigerator until ready to grill.  These can be made up to 3 days in advance, the flavor will just intensify as time goes on.
• On the day: Heat a grill to medium-hot.  
• Combine barbecue sauce and chicken stock with the cooking juices and whisk to measure approx 1 cup of liquid used to baste the ribs while grilling
• Grill the ribs and baste regularly for 7-10 until ribs are heated through
• Cut racks into small portions to serve

Fried Rice

In our house this is known as "Grandad's Fried Rice".  My girls request it every single time they see him and he never lets them down.  I make mine with a few more tasty bits in it to suit us but this simple version can be ready in about 15 minutes, or as long as it takes to cook your rice and I promise it will be gobbled up by your littlies.

Serves 4

Ingredients:
2 cups jasmine or long grain rice, steamed
6 slices of bacon (you could use ham steaks)
3 eggs, scrambled
handful frozen corn kernels
1 carrot, finely grated
1 tblspn soy sauce
1 tblspn sesame oil
1 tblspn butter

Method:

• Cook your rice in a rice cooker, microwave rice cooker or by boiling it - 10-15 mins or as required
• Heat a large wok or non-stick pan
• Add butter and pour in your scrambled eggs.  Stir regularly to ensure eggs are cooked through, and retain a smooth ribbon like texture.  Remove once cooked and set aside.  
• Add the bacon to the wok and cook until browned.
• Leave any oils from the bacon in the pan and now add your carrot, corn (and any other choice of vegetable, ie. peas, red pepper, mushroom, cilantro or spring onion) and the cooked eggs, and heat through.
• Add your rice and a little oil to keep it loose and moving around the pan.
• Add the soy sauce and mix well to combine.
• Serve in small bowls with chopsticks and extra soy sauce if needed

I usually make this amount and freeze some for the kids for another time, it defrosts well if you add a little water to it when defrosting. Otherwise we eat it with them and I add some additional things to our portion, ie. red chili peppers, spring onion, mushroom and pork.  If using pork, I find pork ribs or chops, something with a little fat on it, dice it up into small pieces and soak in soy sauce before rolling it in plain flour.  I cook this off after the eggs with a little oil to get it crisp and crunchy.  The kids like it too however its not "Grandads Fried Rice" that way! 

Turkey Burgers

A low calorie, super tasty and completely filling burger pattie for the whole family.  Even my husband rated it which surprised me, he's not usually one for turkey. This is as far as you can get from a greasy beef burger and so full of flavor it was hard not to like it.

I have just started the Jillian Michaels "12 Week Body Revolution" so I hope to be posting some lower calorie meals for the next few weeks.  As much as I love my food and feel I am a pretty healthy cook most days, I haven't counted calories since I was 16 yrs old so this will be enlightening for me as well as for you. I am only on Day 2 and I'm actually starting by doing the seven day detox, metabolic re-balance diet which is pretty lean on anything fun but this burger pretty much fits that bill.  I ate it without the bun and had a side salad instead and it came in at 283 calories. It was a Rachel Ray's recipe I found online and with a few changes, I almost adore it.

Serves 4
283 calories per serve

Ingredients:
525g / 1 1/3 lb ground turkey (or ground chicken)
100g / 1/4 lb feta
1 box of 283 g / 10z frozen chopped spinach
1 tblspn butter
1 tblspn extra virgin olive oil
1/2 red onion, thinly diced
2 cloves of garlic
2 tspn oregano, fresh or dried
1 tblpsn grill seasoning - I used The Spice House: Greek, "Billygoat" seasoning but McCormacks Montreal Steak Seasoning was also recommended

Yoghurt (aioli) dressing:
1 1/2 cups greek natural non fat yoghurt
2 inches of cucumber, diced
1/2 lemon, juice
1 tspn minced garlic
salt

Method:

• Defrost the spinach either using a microwave or at room temperature. Wring out the excess fluid from the spinach using a paper towel. 
• Heat a pan and melt the butter and oil. Cook the diced onions and garlic for approx 5min, until cooked.  Remove from heat, set aside in a bowl and allow to cool. 
• Mix the spinach, ground turkey, feta and cooled onions and garlic together in a large bowl.  Add the seasoning mix, oregano and a little drizzle of olive oil to help mix and bind the patties.
• Divide the mixture and form into 4 large patties, 1 inch thick.
• Refridgerate for at least 1 hour before cooking on the grill to avoid the patties falling apart.
• Make the yoghurt dressing by combining the ingredients in a mini processor and processing until it becomes a smooth sauce.
• Grill your patties on a hot grill for approx 6 minutes each side
• Serve on a toasted bun or ciabatta, with yoghurt dressing, sliced cucumbers and mixed lettuce leaves or with a salad.

Spaghetti Bolognese

I love nothing more than a deep red, rich tasting spaghetti bolognese.  This one has morphed over the years as our family has changed but I have been cooking it like this for years now and it is by far my girls' favourite dish, Georgia particularly.  It's always one to leave with the babysitter as I know there will be no fuss at the dinner table!  

I always make this quantity so I can freeze small portions for the girls or for another time or to make it into a quick, no fuss lasagne.  I also use this meal on days when I will out in the afternoons for school activities and want something ready when we walk in the door, so use your slow cooker.  I brown the meat and onions first in a pan and pull it all together on the stove top and then put it in the slow cooker and let it cook over the day on low.  The clean up is then done and out of the way usually by 9am and all I need to do is cook the pasta when we get home and grate some parmesan.  As we know, these types of dishes just get better the longer you cook them so get cracking on this early and you'll have it in the slow cooker within 20minutes and can forget about it all day long. 

Serve 6-8

Ingredients:

1 large brown onion, finely diced

2 cloves garlic, crushed

olive oil

1 cup carrot, blitzed or pureed 

3 ribs of celery, blitzed/finely diced

1 1/2 kg / 3 lbs of mixed mince/ground meat - beef, pork, veal.  1:1:1 is perfect

3 x 410g/14.5oz tins tomatoes, pureed

170g/6oz tin tomato paste

1 - 1 1/2 tins (410g/14.5oz) water

2 bay leaves

1 massive handful (total) of basil, parsley, thyme, oregano, rosemary - freshly chopped

(you can use a dried Italian herb blend if you prefer but try to boost with fresh herbs where you can)

1 cup good quality red wine (something you would want to drink)

250g / 1/2 lb bacon or ham, finely diced or 'blitzed' in a mini-processor

sea salt and cracked pepper to season

Method:

• Dice the onions. I always do these by hand as they never get diced evenly in a processor and I end up with large pieces (detectable by the younger generation)
• In a mini processor, place your celery and carrot and blitz to a fine grate.* set aside.  Then blitz the ham or bacon.
• Chop your herbs or put those in the processor too if you like with the bacon.
• Heat a non stick pan with a good glug of olive oil and when hot, add the onions.  Cook until clear approx 3-5 minutes.  Add the garlic and cook until fragrant and then brown the meat.  You may need to do the meat in two batches depending on the size of your pan. 
• Cook the bacon or ham. Add all the meat back into the pan
• Add the celery and carrot and cook until tender.  
• At this point, either transfer all your cooked ingredients to the slow cooker and continue to add the tomatoes etc to the slow cooker or continue to cook over the stove.
• With all your meats combined with the onions, garlic, bacon, celery, carrot, now add the herbs and tin tomatoes.  I use a hand processor to puree the tomatoes a little, it helps to thicken the sauce and avoids the girls pulling pieces of larger tomato out of the finished dish.
• Add the red wine, water, tomato paste and bay leaves. Stir occasionally.
• Cook over a low heat for approx 1 hour until the sauce reduces.  Add more water as necessary to enrich the flavor and allow to reduce again.
• Remove the bay leaves, season and serve with spaghetti and freshly grated parmesan cheese
• If you are using a slow cooker, I keep it on low all day and then remove the lid about 30 minutes before I want it, if possible, to help thicken the sauce.  
• For the adults I add a few red pepper flakes when serving to give it a kick but that's a personal preference and totally optional.

* I cook carrots regularly and puree them for all sorts of meals and so I have them in my freezer at all times.  If you are using pureed carrots use approx 4 or 5 large ice cube portions, they help to thicken the sauce and no one knows they are there!