Wednesday, 7 August 2013

Wholesome and Healthy

Hi peeps!

Sticking with our theme this week; we take a look at some wholesome low fat meals that will fill your tum and bust the fat all at the same time. These are really very yummy and easy on the pocket too!

Roasted Pumpkin, Sesame and Rocket Salad
Serves 6
Prep time 15 mins; cook time 25 mins
Per Serving: 5 3g fat; 505kj
Ingredients:
600g skinless pumpkin or butternut
cooking spray
Honey
Sesame seeds
500g halved fresh asparagus
150g baby rocket leaves
100g thinly sliced red onion
1 tbsp sesame oil
1 tbspn cider vinegar

Method:
1. Preheat your oven to 200C/400F
2 Cut pumpkin or butternut into 1.5cm wide strips and place in a baking tray that has been sprayed with cooking spray and lined with baking paper. Bake until pumpkin is soft; sprinkle with sesame seeds and drizzle with honey and roast for a further 5 mins.
3 Boil; steam or microwave asparagus till just tender. Now combine the asparagus, pumpkin and rocket with the onion in a large bowl. Drizzle over the remaining ingredients with a bit more honey and serve while hot.

Scallops in a Fennel Sabayon
Serves 8
Prep time 10 mins and 20 mins cook time
Per Serving: 4.5g; 367kj
Ingredients:
300g trimmed and thinly sliced
200g thinly sliced leek
Crushed black pepper
80ml white wine vinegar
80ml dry white wine
32 scallops
2 egg yolks
2 tablespoons sparkling white wine
1 tsp lemon juice
80 ml light cream
1 tbsp finely chopped fresh dill

Method:
1. Using a veggie peeler, shave fennel into thin strips. Combine half fennel and half leek; peppercorns; vinegar and dry white wine in a saucepan; reserve remaining fennel. Bring mixture to the boil, reduce heat and simmer uncovered till it reduces right down to about 2 tablespoons. Strain the wine reduction and discard solids. Allow to cool slightly.
2. Cook scallops in batches on a heated grill plate until browned both sides
3 place wine reduction with yolks; sparkling wine and juice in a large bowl over a large saucepan of simmering water; whisk yolks until mixture doubles in volume. Gradually whisk in cream and then stir the dill through the mixture.
4 Drizzle serving plates with the sauce topped with the scallops and remaining fennel.

Tomorrow we take a look at more foods we thought were very healthy but aren't as healthy as we thought plus another delicious recipe too. Take it easy, peeps! And drink loads of water :)
Chef Shants xxxxx

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