Tuesday, 3 May 2016

Salmon & Cous Cous Parcel and Roast Spiced Sweet Potatoes


Salmon and Cous Cous Parcel, Roast Spiced Sweet Potatoes, healthy and delicious

Although I've been sharing plenty of my foodies pictures on social media, I haven't really written a blog post about them for a while. But I'm really proud of my recent dishes so I thought I'll share the recipes here. These are really healthy dishes, fairly simple to make, and Oh So Yummy! too. I hope you'll like them as much as we did, it's certainly going to be added to our "cook frequent" list!

Note: Please note that the portion sizes and seasonings are vague in my recipes. Use the amount you would normal use or expect to get the best flavours


Baked Garlic and Herb Salmon, Asparagus and Cous Cous Parcel

Salmon and Cous Cous Parcel, healthy and delicious, Roast Spiced Sweet Potatoes

(Serves 2)

Ingredients:
*Flavoured or Plain Cous Cous, soaked (cooked) according to packet instruction
* 2-3 Salmon fillets (depending on how much each person eats and how big the fillets are), skinned and boned
* approx. 1" x 1" square (0.5cm thick) Garlic Butter
(You can mix your own normal salted butter and diced fresh garlic of course)
* Dried or fresh Parsley, finely chopped
*Salt and Pepper to season
* 1 packet (approximately 10 spears) Asparagus, trimmed, washed and chopped into half

Tip:
- I used Ainsley Harriott's Roasted Vegetable Cous Cous because they are our Cous Cous to go for (also love their Sundried Tomato and Moroccan Medley). They are delicious and super easy!

- Frozen fish are fresher than those you can buy from the counter. I bought 1kg packet of individually wrapped salmon fillets, deboned and skinned, for £4 from ASDA, which is the same price for 2 fillets from the counter. The cut might be better on the counter but I rather go for fresh and affordability (I only bother about the cut when it comes to sushi and sashimi).

- The frozen salmon packet said to cook from frozen, but I didn't want all the liquid seeping into the cous cous so I defrosted mine. Make sure you don't defrost them too early, or keep it in the fridge while defrosting


Method:

1. Turn the oven to 200C (gas mark 5) or fan 180C (gas mark 4)

2. Prepare 2 large pieces of greaseproof paper or kitchen foil

3. Scoop one serving of cooked cous cous in the middle of each parcel

4. Place the fillet on top, and then a piece of garlic butter on the fish.

5. Sprinkle parsley all over the fish and season well with salt and pepper

6. Gently wrap the parcel up, place them on a baking tray and bake in the oven for approximately 8 to 15 minutes, depending on the size of the fish. Add the asparagus spears into the parcels in the last 3 minutes of cooking.


Roast Spiced Sweet Potatoes:

I have been staying away from the supermarket sweet potatoes because none of them are actually sweet (they are very bland compared to the ones I'm used to). But now I have found a way to cook them that not only enhanced their sweetness, but it also made my children fall in love with them (they normally don't like them)!

These aren't really crispy like sweet potato fries or potato wedges, but the flavour is soo good that you wouldn't mind! I did added walnuts into the mix for a bit of crunch, but they were a bit bitter, possibly because I added them in too early. So I changed the recipe a bit. You can also use other nuts too. I would recommend almonds and especially Macadamia nuts.


Salmon and Cous Cous Parcel, healthy and delicious, Roast Spiced Sweet Potatoes

Ingredients:

* Sweet potatoes (with coloured flesh as they are more nutritious), left in a dark and cool corner at home for a few days to build the flavours up; cleaned and either diced or sliced into wedges
*Walnuts, and/ or Pecan/ Almonds/ Pine/ Macadamia/ Cashews (etc), whole or chipped
*Vegetable or any cooking Oil
* Smoked Paprika
* All Spice
* Herbs (optional)
* chilli powder (optional)
* Salt and Pepper

Method:

1. preheat oven to 200C (gas mark 5) or fan assist oven 180C (gas mark 4)

2. Line a baking tray with foil or greaseproof paper

3. Prepare 2 bowls, each with oil and seasoning (generous amount of smoked paprika, but less all spice) added in. Toss the sweet potatoes into one and the nuts into another.

4.  Add the sweet potatoes to the baking tray and bake for 20 minutes. Shake them up a bit before putting them back in the oven for another 15 to 20 minutes.

5. Add the nuts into the sweet potatoes at the last 5 to 8 minutes cooking time.

Best eaten fresh out of the oven!


Enjoy! x