Recipes – Marbie's Kitchen

Simple BBQ Jerk Chicken

Michelle Davies — Thu, 04 Mar 2021 18:52:04 +0000

Some days, when it comes to cooking I don’t mind spending hours in the kitchen. It can feel really therapeutic to take my time in putting a great dish together, especially if I get to blast some of my favourite music and imagine unlikely scenarios in my head. But outside of those occasions, I love being able to get in and out of the kitchen quickly.

Finding hacks that make this possible for me means I can still enjoy amazing meals packed with flavour that don’t require spending the whole day cooking. Some of mine include:

Focusing on baked dishes where most or all of the work is done in the oven, e.g. Baked Salmon and Roasted Sweet Potatoes. This way I don’t have to stand and stir over the cooker but instead I just season and go.
Having a good range of seasonings and understanding which ones complement each other well. This is subject to taste but there are some flavours that pair well with each other and can make life easier for you when creating dishes. Smoked Paprika always tastes lovely with some Ground Mixed Spice on chicken for me. And if I really want to keep things simple, I go for things like Chinese Five Spice or Thai Seven Spice, or even Garam Masala which has all the work done for me.

I could go on about different ways to minimise the time you end up spending in the kitchen on days when you have limited time but one of my favourites is using ready made marinades and enhancing them by making a few tweaks and additions. Sometimes using these as a “cheat code” gets a bad rep but I don’t see anything wrong with it as long as you like the flavour you end up with and you can be honest about it if you’re asked how you made it.

Typically I love being able to get my Jerk Chicken from the same family owned Caribbean takeaway I’ve been going to for over 15 years but sometimes if I need something in large quantities for loved ones, I use this recipe to make a simple BBQ Jerk Chicken. It has a sweeter flavour profile which I enjoy because of my sweet tooth but you can definitely still taste the heat you would typically associate with jerk chicken.

I love to use the jerk marinade from Walkerswood and I opt for the hot & spicy but feel free to use the mild if that suits your palate better. It’s typically a good idea to mix the marinade in a bowl separate from the chicken first, so that way you can check for salt without having to taste it from the bowl of raw chicken.

For this dish, I’d recommend this because the Walkerswood jerk marinade already has salt added to it but by the time I add the other bits to tweak the flavour, I like to add a little more and I need to be able to taste it (without fear) to make sure it tastes just right.

Chicken leg quarters are great for these but alternatively you can use chicken thighs or drumsticks instead. For extra flavour, score the chicken through the skin and let it marinade for about 4-6 hours or overnight in the fridge if possible ands then let sit at room temperature before cooking.

Enjoy and share with loved ones if you’d like.

Love,
Marbie

Super Simple BBQ Jerk Chicken

If you enjoy Jerk Chicken, then you'll love this sweet take on the dish.

1.5 kg Chicken Leg Quarters
0.5 jar Walkerswood Jerk Seasoning
1 Shallot (quartered)
1 small Scotch Bonnet
1 handful Fresh Coriander
2-3 sprigs Fresh Thyme
3 bulbs Garlic
2 tbsp Honey ((room temperature))
Knob of GInger
1 stem Spring Onion
1 Lemon or Orange
1 tbsp Unsalted Butter ((room temperature))
1 tbsp Chicken Boullion
0.5 bottle Levi Roots BBQ Jerk Sauce (or alternative)

Clean the chicken & pat dry and then score with deep incisions through the skin to help the flavour get in deeper.
In a food processor, mix all the ingredients except the Levi Roots BBQ Jerk Sauce. Blitz until roughly chopped.
Cover the chicken in this and allow to marinade for 4-6 hours or overnight in the fridge.
Roast at 180 degrees celsius for 35 minutes.
Baste with the Levi Roots BBQ Jerk Sauce and place back in the oven for 10 minutes.
Serve with side dishes of your choice and enjoy!

Seriously Delicious Bulgur Fried Rice

Michelle Davies — Tue, 26 Jan 2021 21:19:15 +0000

Sometimes you just want comfort food without particular effects attached to it. Personally, I’m trying to move away from linking ‘guilt’ to particular foods because really, who is putting me on trial?

But aside from this, sometimes for me I feel sluggish or heavier than I’d like after particular foods I want to indulge in for comfort. One of these for me is rice. I absolutely love rice but hardly eat it these days because it often makes me feel lethargic when I have it more than once a week.

Over time I’ve found alternatives which I enjoy in different ways such as Quinoa, Couscous and Bulgur Wheat. Usually I opt for the last two and enjoy couscous with Tagine or in a warm salad. However my absolute favourite is Bulgur Wheat hands down! Whether it’s in Turkish food, or made at home into Bulgur Jollof – I always seem to enjoy it and never feel bloated after having it.

Recently I’ve had cravings for Fried Rice and wanted to enjoy it without feeling heavy – instantly, I knew Bulgur Wheat would come to the rescue. Part of what makes it just right for me is ensuring I use the medium or coarse option so that it feels closer to rice instead.

Over time, I’ve also learned a few tricks that helped with ensuring the best results with this grain such as:

Making sure I don’t add too much water when cooking. Usually I’ll add less than I think I need and then let it steam in the end if need be by covering the lid of the pot or wok with foil. Usually this helps to ensure a nice fluffy result.
I also tend to cook it on a slightly lower heat for half the time so it doesn’t burn quickly as it’s a smaller grain generally.
Finally, let the stock do the work. For alternative grains, sometimes I find the taste a little bland if I don’t incorporate some sort of flavour using stocks. You can choose to use vegetable, meat or chicken stock – either works fine but overall it’s a great way to intensify the flavour in the dish instead of using water.

As always, I’ve tried to make sure this recipe is as simple as it can be. The number one tip I’d give here is to try and make sure you don’t overcook the prawns! However, if you want to make this vegetarian friendly, you can omit the prawns completely.

A few quick things to remember for this dish in particular are:

Use raw prawns and make sure you don’t overcook them! If you do, you’ll end up with rubbery prawns that are a lot smaller than they need to be.
Trust me on the butter – it makes everything taste better!
Let the bulgur cool if you can before you start making the dish.

Enjoy it and let me know how you find it!

Love,
Marbie

Seriously Delicious Bulgur Fried Rice

The perfect alternative to traditional fried rice, this Bulgur Wheat recipe is great for enjoying alone or sharing with others. Super easy to adapt as you can make it vegetarian friendly by removing the prawns or add more seafood if you prefer.

500g Frozen Mixed Veg
2.5 cups Bulgur Wheat (medium or coarse)
250g Raw King Prawns (cleaned and shells removed )
2 White onions (sliced thinly)
1 Sprig of Spring Onion (sliced)
3 knobs of Garlic (minced or sliced thinly)
2 Birds Eye Chillies (sliced thinly)
1/4 cup Extra Virgin Olive Oil
2 tbsp Unsalted Butter (room temperature)
1/2 tbsp Mild Curry Powder
1/2 tbsp Mixed Herbs ((alternatively you can use fresh parsley & thyme))
1 tbsp Jumbo/Chicken Boullion Powder

Soak the frozen mixed veg in warm water
Boil 2.5 cups of bulgur with equal parts water until cooked. There is no need to wash the Bulgur Wheat. Once cooked, fluff with a fork to separate and leave to cool.
Heat olive oil and butter in a pan/wok on a medium-high hear. (You may want to stand back as this combo tends to splash)
Add the onions, chillies, spring onions and garlic and let sautée.
Add some black coarse pepper, stir to combine and let sautée
Add the mixed herbs and mild curry powder then stir to combine
Add the mixed veg (after straining the water out of them with a sieve/colander) and a tbsp jumbo. Stir and let sautee
Add the raw prawns and stir. Cook until prawns are light pink
Add the cooked bulgur wheat bit by bit and keep stirring to combine.
Turn the heat off, serve and enjoy.

Super Easy Roasted Veg Recipe

Michelle Davies — Mon, 25 Jan 2021 23:19:57 +0000

If you hadn’t sussed it out yet, I really love food that’s easy to prepare and doesn’t require babysitting from me. I don’t always have something else I’m trying to complete whilst preparing a dish but I typically like having the flexibility of being able to do it if I need to.

For some people this may be interpreted as not injecting all the love in the world into the dish, as to them, more time and effort spent means more love and care…

But as much as I understand the sentiment, I think there are so many reasons a dish becomes special to each of us, from who we learnt the recipe from, to the colours, and even how it makes us feel.

For me, this roasted root veg medley of sorts encapsulates all three of the factors above in terms of what makes it special for me. I learnt how to make this from my Aunt who is often able to combine the simplest ingredients with the right spices for the perfect result. Somehow I end up enjoying vegetables I typically wouldn’t when she presents it in a particular way – even Brussels Sprouts! (p.s. did anyone else realise it was Brussels with an ‘s’? Because I didn’t until today. Just me? Ok.)

It’s also a great winter dish for me because of the bright colours which help me feel less moody within a period that’s often grey and cloudy. I love ‘eating in colour’ as some would put it as it’s a great mood booster for me.

The spices used are one of the reasons why I love this dish so much – incredibly warm and earthy which is just what the doctor ordered for cold weather. Smoked Paprika and Ground Mixed Spice are essential for this – trust me, you’ll appreciate it!

Vibrant, easy and delicious – the perfect trio!

This dish doesn’t require much prep time and here are a few top tips to remember when trying it out:

You can save further time by buying the Butternut Squash pre-chopped. If you can find the Sweet Potatoes in this form too, then go ahead!
Pre-heat the oven before you start cooking as this helps speed up the cooking process.
Always remember, different vegetables have varying cooking times. To maintain the crunch in most of these, start with those which take the longest to cook like the butternut squash and the sweet potatoes. Then you can add the rest after some time.

Serve up a plate of goodness.

I hope you enjoy this dish as much as I do and it serves as a staple for you too alongside some of your favourite meats or even on its own instead. (p.s. if you’d like, you can omit the broccoli and cauliflower and enjoy this medley blended up with some water added for the perfect dairy free soup.)

Love,
Marbie

Super Easy Roasted Veg

A perfect winter warmer full of nutritious goodness and bursting with flavour. Also incredibly easy to make!

1 Whole Butternut Squash (or a pack already chopped & peeled )
2-3 Large Sweet Potatoes
2 Red Onions
1 Head of Broccoli (chopped into large chunks)
1 Head of Cauliflower (chopped into large chunks)
2 Braeburn or Gala Apples (chopped into large chunks)
1/2 Orange
1/2 Lemon
1/4 cup Extra Virgin Olive Oil
Handful Fresh Thyme
1 tbsp Smoked Paprika
1 tbsp Ground Mixed Spice
1 tbsp Sea Salt
1 tbsp Cinnamon ((optional))

Preheat the oven to 200 degrees celsius.
Peel the whole butternut squash and then chop into equal sizes. Alternatively you can use a pack of pre-chopped and peeled squash.
Peel then chop two sweet potatoes into large chunks.
Combine in a bowl and add the mixed spice, smoked paprika, cinnamon and sea salt.
Drizzle 1/4 cup olive oil and stir.
Place on a roasting tray and roast in the preheated oven for 15 minutes.
In the same bowl as before, add quartered onions, chopped apples, chunks of broccoli and cauliflower, fresh thyme and combine to coat with the spice rub in the bowl.
Squeeze the juice of half a lemon and orange and then stir.
Add to the vegetables in the oven and roast for 15-20 minutes until done.
Serve with Sage or fresh Parsley to garnish and enjoy!

Simple Red Thai Salmon Curry

Michelle Davies — Tue, 14 Jul 2020 19:12:33 +0000

If you’ve come across any of my recipes before, you’ll know that Pan-Asian cuisine is one of my absolute favourites! Within that there’s a hierarchy and I must say that Thai food is always the winner for me – especially when it’s as authentic as possible. Typically that means I have to visit a restaurant somewhere in London that has done the work to keep those flavours as authentic as they can. However, sometimes that isn’t always possible, especially when you have something like lockdown which often restricts what can be done.

Recently I saw someone make a Salmon curry online and immediately I knew I had to recreate it because it’s the one fish I could eat every single day. My favourite thing about this is that it’s chunks of Salmon which just seems more enjoyable to me than the whole salmon fillet in the curry sauce – also it just looks better in my opinion.

The key here really is to get a good curry paste ideally from a Thai or Chinese supermarket. You can definitely make your own, but my focus in the kitchen is often what is quick and simple but still flavoursome. Feel free to swap out particular veg that you aren’t fond of, just make sure you don’t overcook anything as sometimes vegetables can lose their texture when sitting in liquid of any kind, let alone coconut milk.

Beyond that, enjoy!

Love,

Marbie

Salmon Red Thai Curry

Super simple but flavoursome curry

6 Salmon Fillets ((skin off))
1 tbsp Red Curry Paste
1 tbsp Coconut Oil
1 Can Coconut Milk
1 Carton Coconut Cream
1 tbsp Honey
2 tbsp Chinese Five Spice or Thai Seven Spice
Handful Mangetout or Snap Peas
2 cup Chestnut Mushrooms or Shitake (sliced or cut in chunks)
1 sprig Spring Onions (sliced thinly)
2 Red Chillies (sliced thinly)
Fresh Coriander/Cilantro (for garnish)
Salt/Boullion Powder (to taste)

Cut the Salmon into 1.5 – 2 inch chunks and season with half the Chinese five spice or Chinese seven spice powder
Heat the Coconut oil in a pan on medium heat
Once hot, place the Salmon chunks in one at a time and cook for just under 2 minutes on each side. Just enough to get some colour on it but not for so long that it overcooks & falls apart
Take the salmon chunks out of the pan
Add the mushrooms, mangetout, half the red chillies and then sautée for two minutes
Add the curry paste and stir continuously for two minutes
Add the Coconut milk and Cream, then the honey and stir and leave to simmer for five minutes
Once the sauce has thickened, add the Salmon chunks back in and stir very gently, so you don't break the fish (you can use a spoon to pour some of the curry onto the top of the fish to ensure it's coated if it's easier)
Add salt/bouillon powder to taste and turn the heat off
Sprinkle on your cilantro/coriander and fresh chilli slices and serve with rice or bulgur wheat. Enjoy!

Sweet, Spicy and Sticky Wings

Michelle Davies — Mon, 29 Jun 2020 19:57:01 +0000

Every so often I crave a platter of chicken wings – usually an unreasonable amount that I will probably be unable to finish. It’s even better for me when I can get either drums or flats separately without having to cut them in half myself.

If I’m not getting Peri-Peri wings from Nandos, then I do like something that has a mixture of sweet and spicy – especially if it’s super simple to make.

Coming up with this marinade during lockdown took less than five minutes but has been one of the most enjoyable things for me. It would work perfectly on larger cuts of chicken too but it does feel extra special when you get to glaze juicy wings with it over and over again!

The only thing I would emphasise is that you need to get the Sweet Soy Sauce and not normal soy sauce. It’s far richer and thicker than the ones we are typically used to. Most Asian Supermarkets carry this for a cheap price but alternatively, I’m sure you can source this on Amazon or somewhere similar.

Enjoy!

Sweet, Spicy & Sticky Wings

Delicious & flavourful wings that pack a punch!

20-25 Wings (drums or flats, or both)
1/2 cup Sweet Soy Sauce
1/4 cup Sriracha Sauce
2 tbsp Honey
1 handful Fresh Coriander/Cilantro (Chopped)
1 stem Spring Onions (sliced thinly)
1 handful Fresh Chillies (Sliced thinly)
2 tbsp Chinese Five Spice
1 tbsp Chicken Stock Granules (or salt to taste)

In a bowl, combine the sweet soy sauce, sriracha sauce, honey, chinese five spice and chicken stock/salt.
Mix till well combined then add half the chillies, spring onions and coriander/cilantro.
Add the chicken wings to the mixture until well coated.
Leave to soak in the marinade for 1-2 hours if possible.
Preheat the oven to 200°celsius/392°F/Gas Mark 6
Place the wings on an oven tray, ideally lined with foil.
Bake for 15-20 minutes, depending on how large your wings are.
Use a brush and baste the wings with the glaze all over. Then return to the oven for another 10 minutes.
Serve on a platter and garnish with remaining fresh chillies and coriander/cilantro.
Enjoy!

Super Simple Shakshuka

Michelle Davies — Wed, 27 May 2020 14:45:17 +0000

Have you ever stumbled across something and then become insanely obsessed with it?

This has been my relationship with Shakshuka. I’m not sure what brunch meant to me before experiencing this but now if I see this on a menu, I’m heading straight for it with the eggs runny/over-easy.

There are many variations of this hailing from the Middle East and North Africa, sometimes including chorizo or bell peppers and even kale sometimes. It’s great because you can tweak it to what works best for you as long as there are poached eggs in there somewhere!

I like to keep mine as simple as possible and when I feel a little adventurous, I add some kale to try and keep up with my five-a-day. Living on the wild side eh?

The top tip I would give is to make sure you turn the heat down prior to adding the eggs in – slow cooking these on the stovetop is key to getting them perfect.

If you’re entertaining (sometime in the future) or simply just want to enjoy a solo brunch, then this is the perfect dish for you, served up with some sourdough toast or plantains & avocados, it’s perfect!

Enjoy!

Super Simple Shakshuka!

Delicious and easy brunch dish with eggs poached in tomato sauce.

1 Large Onion or 2 Shallots (Chopped)
4 Bulbs of Garlic (Crushed)
4 Medium Tomatoes (Chopped)
1/2 Scotch Bonnet (optional)
1 tin Chopped Tomatoes
2 tbsp Olive Oil (Extra Virgin)
1 tbsp Ground Mixed Spice
2 tbsp Smoked Paprika
Handful Fresh Parsley (Chopped)
4 sprigs Fresh Thyme (taken off the stalks)
Dollop of Honey
Salt or Bouillon to taste
5-6 large Eggs

Heat olive oil in a large pan/skillet on a medium-high heat.
Sautee onions, garlic and scotch bonnet for one to two minutes until softened.
Reduce heat to medium. Add fresh tomatoes and sautee for two – three minutes, then add smoked paprika, ground mixed spice and salt/bouillon powder to taste.
Add chopped tinned tomatoes, stir to combine and allow to simmer for a few minutes.
Add the fresh herbs and the dollop of honey and stir. Taste and see if more salt is needed.
Turn the heat down to low – medium, then crack an egg into a ramekin, make a well in the sauce and pour the egg in. Repeat the process with all the eggs you have.
Cover the pan/skillet with a lid or plate that will fit and let the eggs cook for a few minutes until they are done to the consistency you like. If you like it runny, keep a close watch so it doesn't overcook.
Sprinkle a little parsley over the top prior to serving and enjoy.

One-Pan Herbed Butter Pasta

Michelle Davies — Tue, 05 May 2020 16:01:00 +0000

Earlier this year I decided to try and incorporate a meat-free lifestyle wherever possible. As someone who loves a meaty Sirloin or a succulent piece of Chicken, this was incredibly difficult to start with.

To make this more manageable, I decided to solely allow myself to have meat during weekends and stick to fish and veg dishes on weekdays. The only drawback at times is I don’t always feel full enough because typically, with meat dishes I’d keep things low-carb and stick to vegetables & salads. A solution to this is to include some things that I may not have frequently when I eat meat like Pasta.

Now I really LOVE Pasta, believe me! But sometimes with all the additional meat trimmings it can feel overwhelming. So for this dish, I decided to use one of my favourites, Linguine, with some veggies that I love – especially the cherry tomatoes in different colours! I love discovering the sweetness in the yellow and orange ones – the things that excite me eh? Haha!

This dish is incredibly simple to make and if you really want to, you can choose to add meat – I’d recommend poultry or seafood because of the herbed butter base of the dish.

Enjoy!

One-Pan Herbed Butter Pasta

Delicious linguine coated in a creamy herbed butter sauce with summer vegetables.

Herbed Butter

4-5 tbsp Unsalted Butter
3-4 tbsp Olive Oil
1 Onion/Shallot ((large))
1 sprig of Spring Onion
3 cloves Garlic
1/2 Scotch Bonnet ((optional))
2 handfuls Fresh Parsley
Fresh Thyme ((a few sprigs))
Honey ((a squeeze))
Salt/All Purpose Seasoning ((to taste))

Pasta

1/2 packet Linguine ((Or any pasta of your choice))
2 cups Cherry Tomatoes ((sliced in half))
2 cups Asparagus ((sliced into one inch rounds))

Boil the Pasta till it's done, then strain. If you prefer al dente then turn off just before it's soft.
In the meantime, combine all the ingredients for the herbed butter in the food processor and blend. (doesn't need to be smooth, can be rough) Taste and see if more salt is needed.
Place the pan on high heat, then saute the herbed butter for 3 minutes.
Add the sliced cherry tomatoes and chopped asparagus.
Stir in the pasta and let simmer for five minutes, stirring continuously. Turn off the heat and enjoy!
Serve with parmesan grated on top if you prefer.

Bang Bang Shrimp/Prawns with Mango Salsa

Michelle Davies — Tue, 21 Apr 2020 16:14:48 +0000

Bang Bang Prawns served with a Mango Salsa. Shot by A and O Studios.

I first encountered these beauties on a summer trip to New Jersey a few years ago and as someone who rarely eats prawns, I was surprised at how smitten I was. They were crispy with amazing texture from the coating but also had a nice balance provided by the sriracha based dressing.

Over the years, I’ve served it for others who have also come to love it especially when served with a simple mango salsa which adds a nice refreshing element to the dish.

Bang Bang Prawns served in Taco Shells. Shot by A and O Studios.

This works well as a starter dish when you have guests over, served in a small bowl or perhaps a martini glass. It can also be served as tacos for something fun, or you can pretend it’s healthy by making it into a buddha bowl style dish.

The main things that make a difference for me with this dish are;

Ensuring you have big juicy prawns – trust me, the bigger the better. They curl up and shrink in size once fried so make sure you start with a good enough size.
Using Panko breadcrumbs where possible. I actually like having a mix of this with either plain flour or cornstarch for extra crunch.
Don’t fry the prawns for too long – just until they are nice and golden.
Make your dressing/sauce in a separate bowl so you can taste without ruining the prawns if it isn’t right.
Add a little dressing to start with and then keep on adding more if needed. The trick is to make sure you don’t put so much on that you end up drenching the nice crisp prawns into a mushy state.

Enjoy!

Bang Bang Prawns/Shrimp with Mango Salsa

Crispy jumbo prawns, coated in a sweet sriracha based sauce. Served with a refreshing mango salsa.

Prawns

1 bag Jumbo King Prawns
2 tbsp Chinese five spice
1 tbsp Salt/All purpose seasoning
5 cups Groundnut/Sunflower/Canola Oil

Batter/Coating

4 eggs (whisked)
2 cups Panko breadcrumbs
1 cup Plain flour/Cornstarch
1 tbsp Chinese five spice
Pinch of salt

Sauce

1/4 cup Sriracha Sauce
1/8 cup Honey
1/4 cup Mayonnaise

Mango Salsa

1 cup Chopped Mangoes
1 Shallot (chopped finely)
1 Fresh Red Chilli (chopped finely)
1 handful Fresh Coriander/Cilantro
1 tsp Sea Salt
1 lime

Prawns

Rinse your prawns and pat dry with a kitchen towel to remove excess moisture, then place in a bowl.
Add 2 tbsp of chinese five spice and salt/all purpose to the bowl and combine.

Batter/Coating

Combine the panko breadcrumbs, flour and/or cornstarch with 1 tbsp of chinese five spice.
Coat the prawns by dipping each one in the whisked eggs and then into the flour breadcrumb mixture. Repeat this for an extra crunchy coating.
Lay each prawn on a tray lined with parchment paper to avoid sticking after coating it.
Allow your oil to get really hot, then fry until golden. Try not to add too many prawns at once so they can cook evenly and to ensure the temperature of your oil doesn't drop.
Place the fried prawns in a bowl with kitchen towel/tissue and set aside.

Sauce

Add the sriracha sauce, honey and mayonnaise to a bowl with a pinch of salt and whisk to combine.
Pour the sauce a little at a time over the prawns and combine carefully so the prawns don't fall apart. You can choose to add more or less sauced based on your preference.
You can enjoy as it is at this stage or serve with a delicious mango salsa below in tacos, or in a buddha bowl.

Mango Salsa

Add the chopped mango, shallots and chillies to a bowl and stir.
Add the coriander/cilantro, a pinch of salt and the juice of a lime then stir to combine.
All that's left to do is enjoy the deliciousness! Serve alongside the prawns in taco shells or in a buddha bowl or simply as an appetiser with just the salsa and prawns in a bowl!

Sweet Chilli and Honey Glazed Salmon

Michelle Davies — Fri, 21 Feb 2020 15:48:40 +0000

For someone who eats as much meat as I do, it really surprises me how much I love a good piece of Salmon. I find it has such a distinct yet mild flavour that I enjoy which can be accentuated by a myriad of herbs, spices, marinades and glazes. With the right Suya mixture, you can go the Nigerian route and alternatively with a herbed butter you can give a nod to some Anglo-French roots.

For meal prep or cooking ahead for the week, I do tend to opt for Salmon fillets as they’re just easier to take with me on the go and generally more affordable as well as readily available in supermarkets.

One of the flavour profiles I love generally is anything Pan-Asian, especially when we lean towards the regions that have sweet, sour and spicy flavours – yes please! For some reason, this works perfectly with Salmon all the time! Whether it’s a delicious Salmon steak with all that extra flavour from having the bone in there, or an easy to tackle Salmon fillet – it just works.

This year, I’ve decided to stop believing I’m a lion and eating all the meat in the world… I was curious about how I would survive on a vegan diet, so I eased my way in to being vegan in February by maintaining a pescatarian diet for two weeks at the end of January and I immediately noticed a difference! I felt so much lighter, less bloated and my skin was thankful!

By February, I began my vegan diet and by the 7th of February I had eaten prawns. LOL. Alas, I tried to continue the course but after another week, I decided to let it go like Elsa. I just didn’t enjoy it as much as I wanted to, and for me, food is an experience to be enjoyed, not just fuel I need to survive.

After a conversation with someone on a similar path to reducing meat intake, I decided to opt for her method which was meatless/pescatarian during the week with one or two meat options during the weekend and honestly it makes so much sense! Obviously you can choose to have your meat meal at any point of the week but as weekends are likely to be the point where you go out with others, it might make sense to leave it as a treat for then.

I’m not a seafood lover, so mussels, squid, etc. are generally off the list for me but as for Salmon, Prawns and Basa…you can count me in! As Salmon is more affordable generally than (giant) King Prawns, I usually have it as part of my weekly meals now. This Sweet Chilli & Honey Glaze is one of my go-tos. It’s incredibly easy to make and always goes down a treat! I saw a chef years ago on Saturday Kitchen making a version of it whilst I was in my teens and it just stuck with me. A few tweaks over the years and here we are!

A few things to remember:

Never overcook your Salmon. 10 minutes (max 15!) in the oven at 180 degrees celsius is perfect. Anything else will leave it chewy/with a weird texture.
You can mix the marinade in a separate bowl so you can taste it prior to putting it on the fish because you know….salmonella?
Where you can, try to use good quality honey, sweet chilli sauce, etc. Nothing extravagant but these things do make a difference.

Enjoy and share with someone you love, even if it’s yourself! Ha!

Sweet Chilli & Honey Glazed Salmon

Quick, easy and delicious – what more could you ask for? If you love Pan-Asian flavours, enjoy salmon and need something easy to make, then this crowd-pleaser is perfect for you!

1/2 Cup Sweet Chilli Sauce
1/2 Cup Honey
1 Lemon
2 tbsp Chinese Five Spice
1 tbsp Sea Salt/Jumbo
Handful of Fresh Chopped Coriander/Cilantro
4-6 Salmon Fillets ((Descaled, washed and patted dry))

Preheat oven to 180°c/350F
Place the sweet chilli sauce, honey, chinese five spice, salt/jumbo and coriander/cilantro in a bowl and mix.
Squeeze half of the lemon in the mixture and stir to combine.
Pour as much of the mixture over the salmon fillets as you would like, ensuring the fillets are completely covered.
Leave to marinade for an hour in the fridge if preferred, then bring back to room temperature before cooking.
Place fillets on a roasting tray and bake for 10-15 minutes until done. Ensuring you don't overcook them.
Enjoy served with some lightly sauteed vegetables like Bok Choy, kale or anything you'd like.

Best Blueberry Bundt Cake

Michelle Davies — Tue, 22 Oct 2019 20:41:46 +0000

I’m always in the mood for cake. Even if I’ve sworn not to have it for a particular period of time, or remind myself that I’ve had almost every flavour combination there is, I will still succumb to the sweet sound of cake whenever it calls me!

I’ve been the person who has walked into a shop and bought a slice of each flavour of cake whilst everyone in there stares at me. My logic, especially somewhere new, is “I might as well try every single one now to know how I feel”…

Typically, I like a light and fluffy cake with no icing paired with a cup of tea or a latte of some kind. My mood will often reflect what type of cake I’ll have; if I’m emotional then I’ll opt for something chocolatey or something that involves salted caramel. If I want to deceive myself that I’m not having something totally unhealthy, then I’ll have a carrot cake – especially the ones from Nando’s – if you’re in the UK you have to try it! It’s among one of the best cakes I’ve had.

As I used to make wedding cakes and love baking for people, every so often I’ll pop into the kitchen and whip something up that I know they’ll love. One that has become a crowd pleaser is a take on blueberry cake. It’s insanely good when paired with lemon or passion-fruit curd…

But even on its own, it’s pretty impressive. I believe this is because i use fresh blueberries which release a ton of flavour as well as add moisture to the cake. I used to make this as a loaf but now I’m obsessed with making it as a bundt cake. Once you have the right tin, these are super impressive for any occasion without a ton of work.

There are a few simple tips that will ensure you get this right, even for those of you who are weary of baking because you don’t feel like you have the knack for it;

Follow the recipe! I mean to the tee! Don’t try to freestyle – just do what they’ve said. You can sometimes wing it with cooking but usually with baking, it pays to follow what’s been shared.
Don’t over-mix! You can change the texture of your cake by overworking the batter.
Buy good quality ingredients. You don’t have to break the bank but I’ve found a difference in purchasing reputable brands when baking.
Use a fan oven (where possible) and measure the actual temperature of your oven with an oven thermometer. These are inexpensive & will come in handy over time in ensuring that the temperature you’ve set is actually what it is.
Refrain from opening the door too much. Let the cake bake in peace – haha! When you do want to check if it’s done, use a skewer and make sure you don’t bang the oven door so you don’t knock the air out of the cake, or that you don’t leave the door open too long so the temperature doesn’t change.
If making a bundt cake, make sure you use a great bundt tin! Mine is amazing and can be found here. The range of tins from Nordic Ware are phenomenal and the cakes come out beautifully as long as you grease the tins properly.

That’s it for now!

I hope you enjoy this sweet treat and share it with your loved ones!

Let me know if you end up trying it served with lemon or passion fruit curd – it’s absolutely phenomenal!

Love,

Marbie

Blueberry Bundt Cake

Super simply but incredibly delicious!

1 Vanilla Cake Recipe ((that you like))
2 Small packs of Blueberries ((lightly crushed))

I'm not particular about which cake recipe you decide to use. I prefer light and fluffy cakes so I often opt for American recipes. The first one I'd recommend is this light and fluffy option from "Baked by an Introvert" – again, follow the recipe to a T!
The second option would be this one from Glorious Treats – just ignore the icing for now.
I usually double the recipe but for a regular bundt tin, you only need about 6 cups as you won't fill it right to the top. This is to ensure you have a flat base without needing to trim it.
Once you've mixed the batter, add the fresh blueberries which have been very lightly crushed with your hands at the end and stir. (If you have blueberry extract and would like to add some for a bigger punch flavour wise, then add it now and stir. I'd recommend this one from Beau Baking.
Preheat the oven to the temperature required.
Finally, grease the bundt tin with butter and the dust with flour. This is the method I use all the time to ensure it doesn't stick to the tin but you have to grease it well – I usually use a medium sized brush and then dust with the same type of flour I've used in the cake itself.
Fill the tin to about three quarters, tap lightly on the worktop to release any air bubbles and bake!
If you insert a skewer and it comes out clean, then take the cake out. You don't want to leave it in for so long that it starts to overcook – especially in a bundt tin as the heat usually distributes evenly in these. (Bear in mind that sometimes the blueberries release moisture, so the cake could be cooked, even if the skewer doesn't come out completely dry)
Leave to cool, sprinkle with some icing sugar and serve. (If you have some lemon curd, spread some on a piece and dive into cake heaven!