SWC Favourite Recipes

Ingredients 

• 340g tin of sweetcorn (or two small cans) 

• 3 spring onions, very finely chopped 

• 3 free-range eggs 

• 30ml milk 

• 75g plain flour 

• 1 chopped red chilli 

• Butter or vegetable oil, for frying 

• Salt and freshly ground black pepper 

Method 

1) Put the sweetcorn and spring onions in a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the flour with the cayenne pepper and then stir into the sweetcorn mixture. 

2) Add the oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Using a small ladle, drop batter onto the oil – you need around 2 tbsp of mixture per fritter. You should be able to fry 4–5 at any one time. Fry for a couple of minutes on one side until light brown then turn over and cook for a further minute. 

3) Turn out onto kitchen paper to remove any excess oil, then serve with any accompaniments you like: avocado, halloumi, bacon…

Ingredients:

• Crunchy vegetables of your choice:

• Sliced red/yellow/orange peppers

• Chopped Bok Choi

• Sugar snaps /Mange Tout

• Trimmed green beans

• Baby corn

• Bean sprouts

• Spring onion

• Chopped red chili

• Vermicelli rice noodles if you want something more substantial

Bone Broth:

• Chicken stock / homemade bone broth / butcher’s bone broth 750ml

• 2 x peeled but not crushed garlic cloves

• 2x Star anise

• Lemongrass stalk

• 3-4 slices fresh ginger

Finishers:

• Big splash of fish sauce

• 1 x fresh lime juice

• Big splash of soy sauce

• Protein of choice – Tofu, Prawns, Salmon

Method:

1) To infuse your bone broth, place in saucepan with the garlic, smashed lemongrass, star anise and sliced ginger. On a low heat, let simmer for 10-15 mins. It shouldn’t be a rolling boil.

2) Chop your favourite vegetables into bite size-ish pieces. A real mix of crunchy and softer ones is great.

3) In a large bowl, place your vegetables and protein of choice and then pour over your strained bone broth.

4) This is where the big taste comes in… add a big splash of soy sauce, juice of a whole lime, a big splash of fish sauce and finish off with sprinkled spring onions and chili if that is your thing!

Chicken Piccata (serves 2)

Ingredients:

2x high quality chicken breasts

30g plain four

30g grated parmesan

1x TBSP Butter

Salt / Pepper

Sauce:

250ml White wine (chicken stock if you’re not using wine)

Juice of one lemon (plus a pinch of sugar if you find too tart!)

1x TBSP capers

1x tsp butter

Method:

Chicken:

1. Place your chicken breast/s between two pieces of cling film and flatten with a rolling pin (up to about ½ cm thick)

2. On a plate, mix 30g of plain flour and 30g grated parmesan and a pinch of salt. Take your flattened chicken and turn in the mix until covered on both sides.

3. Heat a frying pan until pretty hot! Add the TBSP of butter, wait until melted and then place one breast in the pan. Wait until browned and then turn. Take off and rest on a plate once cooked. Repeat with breast 2.

Sauce: 

1. With the flour / butter remnants in the frying pan (still on heat), add the 250ml of white wine to the pan. This will sizzle and reduce. Do not be tempted to thicken… just let it reduce.

2. Add the juice of one lemon to the reduced sauce and then the TBSP of capers.

3. Once reduced to a thicker sauce (not thin and winey!) turn off the heat and add the two breasts and move around the sauce.

4. Serve with delicious vegetables and remember to spoon on all the sauce!

This week I teamed up with the amazing Health Coach Jenny Millichip for a heat-up-and go autumnal Soup recipe!Try this delicious Sunday large batch recipe that you can have ready to go during the week. Just heat up and GO! Enjoy x

Ingredients for the Soup:

• 1x Butternut Squash

• 1x Onion, 2-3 x Garlic cloves

• 600ml Chicken stock / Bone broth / Vegetable stock

• Juice of one lemon

• 2x Tbsp Creme Fraiche

• Butter & Olive Oil

Ingredients for the Croutons:

• 2 x large slices of sourdough bread (stale preferably but fresh is also fine)

• 100g grated parmesan cheese

• 50g pumpkin seeds

Method: For the Soup:

1) Preheat the oven to 180c.

2) Deseed and dice the butternut squash into 2-3cm squares, place on a roasting tray with c.100g butter, salt and pepper (and chili flakes if you want some heat!) and roast for around 30-40 mins until squishy and chewy round the edges.

3) Meanwhile, dice the onion and in a large (soup) pan slowly fry in olive oil for 15mins until translucent. Crush and add the garlic and cook for a further 5mins.

4) Once roasted, add the butternut squash to the onion and garlic and fry for another 2- 3 mins.

5) Add the stock to the vegetable mix and bring to a slow simmer, leaving for about 30 mins.

6) Once simmered and broken down, take off the heat and with a hand mixer blend the stock/vegetable mix until fully blended and smooth.

7) Add the juice of one lemon and 2 TBSP of creme fraiche and mix again until blended

Method: For the Croutons

1) Tear the 2 slices of sourdough into mouth size chunks and place in roasting tray (the same one as the butternut will do- it’s quite nice when the croutons take on the leftover bits of squash) and give a light drizzle of olive oil, sprinkle with salt and add the grated parmesan over the top. Toss together.

2) Add to the 180c oven and leave for c.15mins. Toss to make sure all sides are cooking.

3) Meanwhile in a hot frying pan, toast your pumpkin seeds until they start popping, then remove.

4) Once both croutons and seeds are cooked, toss together and place in a serving bowl so people can add to their soup as they wish!