Dont have time to cook?
Ok in todays busy lifestyle with work, kids and all the other stuff its easy to fall into the trap of thinking cooking from fresh takes too long and its much easier just to microwave some convenience food or get a take away.
Well thats fair enough if you only do it once in a while or as a treat but really if you do it all the time you are pumping your body so full of things such as salt sugar preservatives etc.. that ultimatley it will end out having an effect on your weight or your energy or your health or worse still all of the above.
So I want to give you a little meal idea that I did myself last night which hopefully will inspire you and will take about 30mins to prepare and cook.
OK first of all lets peel some potatoes and put them in a pan of cold water with just a touch of salt and set the water away to boil. (HINT cut all your potatoes quite small and approx the same size so they all cook together) Also at the same time have your oven pre heating to 230C
Next while they are coming to the boil put some Thyme in your pestle and mortar and give it a bash. Then add a couple of good glugs of Extra Virgin Olive oil and rub this over some salmon fillets that have had their skins taken off.(HINT do this bit in your roasting dish)
Next wrap a couple of pieces of thinly sliced parma ham around each salmon fillet to cover all the thyme and the oil.
Next finely shred some savoy cabbage and melt a little butter in a pan with a touch of olive oil, then once thats melted put in a crushed garlic clove and give it a stir around - being careful not to burn either the butter or the garlic clove.
OK by this time your water should be boiling so pop your salmon into the oven and put your cabbage into the pan.
Give the cabbage a good coating of the mixture then pour in 1/2 a glass of water cover and let that steam on a moderate heat.
Give the salmon and cabbage both 10 mins then turn off the heat, mash your potatoes put them on your plate and spread them out a bit put your salmon on top and serve with the cabbage.
Now you might think salmon and ham a strange combination but honestly this goes so crispy without being burnt it is just absolutely delicious
Til next time
Gordon
Well thats fair enough if you only do it once in a while or as a treat but really if you do it all the time you are pumping your body so full of things such as salt sugar preservatives etc.. that ultimatley it will end out having an effect on your weight or your energy or your health or worse still all of the above.
So I want to give you a little meal idea that I did myself last night which hopefully will inspire you and will take about 30mins to prepare and cook.
OK first of all lets peel some potatoes and put them in a pan of cold water with just a touch of salt and set the water away to boil. (HINT cut all your potatoes quite small and approx the same size so they all cook together) Also at the same time have your oven pre heating to 230C
Next while they are coming to the boil put some Thyme in your pestle and mortar and give it a bash. Then add a couple of good glugs of Extra Virgin Olive oil and rub this over some salmon fillets that have had their skins taken off.(HINT do this bit in your roasting dish)
Next wrap a couple of pieces of thinly sliced parma ham around each salmon fillet to cover all the thyme and the oil.
Next finely shred some savoy cabbage and melt a little butter in a pan with a touch of olive oil, then once thats melted put in a crushed garlic clove and give it a stir around - being careful not to burn either the butter or the garlic clove.
OK by this time your water should be boiling so pop your salmon into the oven and put your cabbage into the pan.
Give the cabbage a good coating of the mixture then pour in 1/2 a glass of water cover and let that steam on a moderate heat.
Give the salmon and cabbage both 10 mins then turn off the heat, mash your potatoes put them on your plate and spread them out a bit put your salmon on top and serve with the cabbage.
Now you might think salmon and ham a strange combination but honestly this goes so crispy without being burnt it is just absolutely delicious
Til next time
Gordon
posted by Brad Burns at 3:18 AM
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