Chicken Livers with Pomegranate and Coriander

Super quick and simple yet extremely satisfying dish which combines some wonderful flavours creating an unforgettable dining experience. Soft livers, slightly sour hard pomegranate seeds finished off with the citrusy aroma of fresh coriander leaves… what’s not to love?

Super quick and simple yet extremely satisfying dish which combines some wonderful flavours creating an unforgettable dining experience. Soft livers, slightly sour hard pomegranate seeds finished off with the citrusy aroma of fresh coriander leaves… what’s not to love?

If you like livers (and even if you don’t) you should really give this recipe a try. I know your first reaction might be “meh” but trust me, give it a try and you will love it.

I am a huge fan of quick meals. Often there is nothing better than a yummy dinner or supper on the table ready within minutes, not hours.

Livers cook quickly but they can be tricky… The longer you cook them the tougher they become, so overcooking them is a big no-no. Another tricky part relates to salt… added to soon makes them tough in the same way as overcooking, so salt goes always last when it comes to cooking livers.

Super quick and simple yet extremely satisfying dish which combines some wonderful flavours creating an unforgettable dining experience. Soft livers, slightly sour hard pomegranate seeds finished off with the citrusy aroma of fresh coriander leaves… what’s not to love?

Serves: 2

Preparation time: 5 minutes

Cook time: 10 minutes

Ingredients:

  • 400g chicken livers
  • 1 large pomegranate
  • 1 large bunch of fresh coriander
  • 1tbsp olive oil
  • 1tbsp butter
  • 1/4tsp salt
  • 1/4tsp pepper

Method:

Wash and chop the livers into smaller, bite-size chunks.

Wash and finely chop the coriander.

Deseed the pomegranate.

Preheat a heavy bottom frying pan, once hot add both butter and oil.

Once piping hot add the chopped livers, cook for 7 minutes stirring and tossing them continually.

Then add ¾ of the pomegranate seeds; cook for additional 2 minutes, continue stirring.

Add salt and pepper and ¾ of the chopped coriander; cook for an additional 1 minute.

Serve onto a plate or shallow bowl. Garnish with the remaining coriander and pomegranate seeds.

Serve with some nice buttered bread or best of all some nice hot buttered toast.

Enjoy!

Super quick and simple yet extremely satisfying dish which combines some wonderful flavours creating an unforgettable dining experience. Soft livers, slightly sour hard pomegranate seeds finished off with the citrusy aroma of fresh coriander leaves… what’s not to love?

Spanish Eggs

Eggs baked on top of a rich tomato-based sauce topped with olives and parsley… a wonderful flavour combination, which is perfect any time of the day.

Eggs baked on top of a rich tomato based sauce topped with olives and parsley… a wonderful flavour combination, which is perfect any time of the day. Recipe created by Fiona Hunter, nutrition consultant, writer & broadcaster, to celebrate Spanish Olive Festival, which took place last month in London and was organized by Olives from Spain and Nudge PR.

Recipe serves: 2

Preparation time: 15 minutes

Cook time: 25 minutes

Ingredients:

  • 75g pitted black Spanish olives e.g. Hojiblanca or Cacereña, roughly chopped
  • 1 tbsp Spanish olive oil
  • 1 red pepper, de-seeded and roughly chopped
  • 1 large red onion, peeled and thinly sliced
  • 2 cloves of garlic, crushed or finely chopped
  • ½ tsp of smoked paprika
  • 100g chorizo, diced
  • 2x 400g can chopped tomatoes
  • 1 tbsp tomato purée
  • 4 medium eggs
  • Salt and freshly ground black pepper to taste
  • Handful fresh parsley, chopped
  • Crusty bread to serve

Method:

Preheat the oven to 200°C/ 180°C fan/ gas mark 6.

Heat the oil in a non-stick, ovenproof frying pan.

Add the onion and sauté over a medium heat for 4-5 minutes or until the onions are soft. Add the pepper, garlic and paprika continue cooking for 2 minutes.

Add the tomatoes, tomato puree, chorizo and seasoning to taste. Cook over a medium heat for 10-15 minutes or until the mixture begins to thicken. Stir in the olives. Adjust seasoning as necessary.

Using the back of a tablespoon make an egg-shaped hollow in the tomato mixture and break one egg into the hollow, repeat with each egg.

Transfer the pan to the preheated oven for 10 minutes or until the eggs are set but the yolk is still runny.

Scatter over the parsley and serve with crusty bread.

 

Cooks tip: To make this a more substantial meal and boost the fibre content add a can of chickpeas.

Eggs baked on top of a rich tomato based sauce topped with olives and parsley… a wonderful flavour combination, which is perfect any time of the day.

Chilled Pickled Cabbage

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

If you use locally sourced vegetables then you will know that the cabbage season is almost upon us, which makes now a perfect time to start preparing some cabbage based meals for the weeks to come.

I have discovered that cabbage is an excellent source of many vitamins and minerals including a high content of vitamin K and C, folate, iron and vitamin B6 to name just a few of the common ones. Additionally it’s a perfect weight loss food – low in calories, high in fiber and packed with necessary nutrients. Eating cabbage can help detox our bodies, lower blood pressure, regulate blood sugar; cabbage also has anti-inflammatory, probiotic and antioxidant properties; it promotes brain health and can improve our defences against neural degenerative conditions such as dementia or Alzheimer’s disease.

You can read more about cabbage in my earlier post “Is Cabbage a Superfood?

Now I have you are all excited about the wonders of the amazing cabbage I want to share with you my recipe for a fridge pickled cabbage salad. The only slight problem is, it has to be made in advance, allowing it the time it needs to truly to pickle. If you like crunchy salads as an addition to your meals, you should really give it a try, I am sure you will not be disappointed.

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

The ingredients below will yield three 1 l jars.

Ingredients:

  • 4 carrots
  • 2 onions; medium
  • 1 white cabbage; medium
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 large bunch of parsley
  • 350ml sparkling water*
  • 250ml sunflower oil
  • 125ml vinegar 6% strength is best
  • 150g sugar
  • 1tbsp salt

*this is a must add ingredient; you can’t make it without it

Method:

Wash all vegetables, then shred or chop them julienne style into fine strips and place in a large bowl.

Add all other ingredients, including the sparkling water which is essential and mix well.

Allow standing for 5 minutes then mix well again.

Pack tightly into some clean sterilized jars (you want to get mostly veggies in there with some small addition of the liquid), then place them in the fridge.

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

The salad is ready for early consumption after only 3-5 days, more ideal after a week or two. The longer you leave it, however, the more pickled it will become and tastier.

The salad will keep in the fridge for up to 1 month.

Enjoy!

Sweet and sour, super crunchy and full of goodness, this chilled pickled cabbage is a perfect addition to any meal.

Homemade Ketchup

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

Be advised though, once tried there is no going back to any shop bought ones.

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

The recipe can be tweaked to suit everyone’s needs. As presented below, it will provide you with a super-rich but mellow flavoured ketchup, which can be enjoyed by all family members. If you fancy something spicier, add more chillies, something sweeter pop a few more apples into your pot… My suggestion, make it once just as stated and then add or reduce to your heart desire to perfect for your taste buds. Have fun!

The recipe will yield around 2.5 liters of yummy ketchup.

Ingredients:

  • 4kg tomatoes; ripe and preferably organic
  • 5 onions; large
  • 3 apples
  • 2 carrots; large
  • 2 red bell peppers
  • 1 entire head of garlic
  • 1 parsnip; small
  • 1 chilli pepper
  • ½ celeriac
  • 3tbsp sunflower oil

Spices:

  • 60ml apple cider vinegar
  • 10tbsp sugar
  • 5 juniper berries
  • 4 bay leaves
  • 4 cloves
  • 3tsp salt
  • 1tsp black whole peppercorns
  • 1tsp mustard seeds
  • 1tsp paprika
  • ½tsp cinnamon
  • ½tsp allspice
  • ½tsp ground ginger

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

Method:

Wash, peel where needed and roughly chop all the ingredients, pop them all into a large stock pot or heavy based saucepan with a solid well-fitting lid, add the oil and bring to a boil. Simmer away for 2-3 hours, stirring well from time to time.

In the meantime prepare all the dry spices by placing them in one bowl and set aside.

Once the time is up, use a hand blender to mix our cooked veggies into one smooth sauce. Add all dry spices and vinegar, return to a gentle boil and cook on a low heat for another hour. Now the bad news, the ketchup will require constant stirring, so don’t leave it alone.

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

Good news the next part is the fun part… you need to pass all your ketchup through a very fine mesh sieve, to get rid of any remaining pieces of skin or whole spices. Add some ketchup into the sieve and using the back of a wooden spoon push it through… if you are doing this for the first time, it will seem like this task is impossible, but trust me, it works you just need to put some muscle into it.

Once all the ketchup has travelled through the sieve mesh, pack it into clean sterilized jars and pasteurise for 15 minutes (stand in a saucepan of water so they are not submerged and bring to the boil slowly). Once finished remove from the water and stand the jar upside down to let them cool. The next day when they are at room temperature then move the jars into your winter storage area (cool, dark and dry).

Enjoy!

A super tasty and easy to make tomato condiment made from scratch, which locks in all those summer flavours for the winter months to come.

Raspberry Yogurt Loaf Cake

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

The idea is rather simple, sweet cake meets juicy, rather sharp tasting raspberries providing a perfect combination of flavours. Intrigued? Give it a try and I truly believe you will not be disappointed.

The recipe is a remake of my super popular Sugar-Free Blueberry Yogurt Cake but this one comes with the full-on sugar version. To turn it sugar-free simply replace 150g of sugar with 50g Natvia or another, if preferred, sugar-free alternative.

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

Ingredients:

  • 180g flour
  • 150g caster sugar
  • 125g raspberries
  • 100ml raspberry yogurt
  • 85g unsalted butter
  • 2 eggs
  • 1tsp baking powder
  • 1/4tsp baking soda

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

Method:

Preheat the oven to 180C fan assisted.

Lightly grease or line with a baking paper one 8” loaf tin.

Sift and mix together the flour, baking powder, and baking soda.

In a mixing bowl beat the butter and sugar until light and fluffy.

Add the eggs, one at the time and continue mixing.

Add half of your flour mixture and mix until combined, then add the remaining flour mix and the yogurt and mix by folding in until the mixture has an even texture. You are aiming for a rather thick batter like consistency.

Finally, add the raspberries and fold them gently into your batter until evenly spread.

Pour the mixture into the earlier prepared loaf tin.

Bake in the preheated oven for 40-50min or until golden brown and it passes the dry toothpick test.

Remove the cake from the oven and allow it to cool for around 10-15 minutes, then remove from baking tin and leave to cool completely on a cooling rack.

Serve and enjoy!

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.

Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.