Friday, September 15, 2017

Chef Simon’s super-healthy salmon en croute recipe

ALL of hospital superchef Simon Smith’s recipes for Slimpodders are created with busy people in mind and this week I’d like to share his Salmon en Croute recipe. Enjoy!

 

SALMON EN CROUTE

Serves 4
Preparation time: 10 min
Cooking time: 10 – 15 mins

Ingredients

4 * 130g Salmon supreme (skinless)
4 shallots (diced)
1tsp. Fresh dill (chopped)
1tsp Fresh chives (chopped)
1tsp Fresh parsley (chopped)
2clvs Garlic
Lemon juice
10g butter
1 lemon
2 *4ply Filo Pastry

Equipment

Baking tray
Frying pan
Chopping board

Preparation

  1. Place salmon fillets on to a plate and season; place the frying pan on a low heat on the cooker.
  2. Add the 10g of butter and melt, place the salmon supremes in the pan with the skin side down.
  3. Add the garlic, shallots, and herbs and squeeze ½ the lemon into the pan. Cover the pan, cook for approx., 2 mins, the salmon supremes should be light pink on the outside but still uncooked in the middle.
  4. Place the Supremes onto a plate and keep the pan with the juice in it.
  5. On a lightly floured surface cut the sheets of filo in half to make 4 rectangle pieces
  6. Place a portion of salmon into the middle of the pastry and add a teaspoon of the lemon butter juice from the pan on to each fish.
  7. Trim the width of the pastry to a centimetre from the tips of the salmon. Fold along the length of the supreme one layer at a time brushing each layer with melted butter and tuck the pastry under the fish to make a tight parcel. Crimp the ends with a fork. Repeat with the other portions and place on a baking tray.
  8. Bake in a pre-heated oven on 190C / Gas 5 for approx. 10min or until pastry is golden brown.
  9. Remove from oven and serve with fresh vegetables and new potatoes or couscous . This dish goes great with a helping of garlic and cracked pepper creme fraiche.

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Monday, September 11, 2017

Let’s lose some inches now the holidays are over

Lose some inches weight loss success book

THE holiday season is over so let’s get motivated and lose some inches! For many people, holidays really mess up daily routines so now’s the chance to get back in the groove and get motivated to shift some inches!  I’m going to help you with a quick recap on goal-setting and a couple of tasks to kick you off!

If you’re a member of our private Slimpod group on Facebook, then Debbie is running some special motivational threads in there for the next few weeks.  If you’re not on Facebook then watch out for my blogs for the next few Mondays.

So, back to basics!

If you want success with anything in life you really should set goals. Why? Well a goal provides a target on which to concentrate your effort. Goals give you direction and allow your mind to focus on what you want to achieve.

By setting goals you’re also able to measure your progress because you have a start and finish date. They provide mental boundaries so you avoid distractions and remain focused on the goal. They make you accountable.

Now I’m very well aware that some people find goal-setting triggers all sorts of negative reactions.

This is usually because in the past they’ve failed to achieve their weight loss goals and now the very thought of setting a goal to lose some inches creates an instant obstacle and is far to painful to contemplate!

If this is you, I’d urge you to think about the process differently and use it as a feedback mechanism to help you measure progress rather than something that makes you feel a failure.

During the next few weeks I’ll be teaching you how to overcome this feeling so it’s no longer an obstacle stopping you from achieving your goals – it will be very exciting!

So we’ll kick off by thinking about the big goal.

When you’re creating your goal, please make sure it’s meaningful – knowing why you want this goal is essential because that’s what’s going to drive you!

Some ideas on goals to lose some inches

* A size goal. These are the BEST because it’s the clothes you’re wearing that tell the story.  Getting into that next size down would be the perfect goal!

* A weight goal.  Really not ideal because weight fluctuates for many reasons. Scales really have a habit of making you feel bad and should be abandoned and put in a cupboard!  This is about helping you to feel great!

* A health goal.  Some people want to get their diabetes under control…great goal!

The next step is to break the goal down into mini goals and this bit is easy because we’re all going to do it together.

For the next week I would like you to do just two things every day

ONE: Listen to your Slimpods EVERY day

Obviously, listening to your Slimpod (and other pods if you have them) is crucial if you’re to lose some inches and it’s one of the things many people find difficult to do every day.  Let’s make sure you make this a habit in the next 21 days!

It’s only 9 mins and you’ll be asleep in 2 mins so make it your first task to focus on this.  If losing weight is important to you then you’ll do it.  Set an alarm for the same time each day!  It really couldn’t be easier!

TWO: Write down three positive things that have happened in your day.

We ask you to write down three positives for two very good reasons.

  1. Seeing is believing.  For the first few weeks the changes in your lifestyle and eating habits are magical – but if you’re a busy person they can go unnoticed if you don’t take two mins at the end of the day to write them down.

Many people who have struggled with their weight for years have a very negative self image.  A large part of the journey with our programme is to empower you to feel good about your “self” because feeling good IS so important to wellbeing and it’s empowering!

  1. Writing down three good things that have happened in your day primes your mind to think more positively.  After time this actually changes the brain and the changeability of the brain is known as neuroplasticity.  Every thought, regardless of what it’s about, creates chemical reactions in the brain, and when repeated often, structural changes too.  This is also why we ask you to listen to your Slimpod repeatedly.

Get yourself a lovely notebook to write your positives in.  I know there’s a success log on the app, but for me a notebook works far better. I love seeing my progress and it’s safe!  Tech lets me down too often to be relied on!!

So now’s the time to get to it and lose some inches! For the next seven days, feedback every day by using the comments section below or post on Slimpod Club on Facebook. I’ll be looking out for you!

 

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Tuesday, September 5, 2017

Healthy recipe: Chicken tandoori with baby spinach

MOST of us love the delicious herbs and spices that make Indian food so tasty. But if you eat dishes which are rich in sweetened sauces you’re going to make it much harder to lose weight. So this week our hospital super chef Simon Smith has produced a recipe for chicken tandoori which is nutritious, light and filling – but definitely the healthier option. When Simon cooked this dish at Tameside hospital as the special of the day, he sold out – 100 portions gone in just 30 minutes!

Chicken Tandoori with Baby Spinach, Rocket Citrus Salad

Serves 4
Preparation time: 15mins
Cooking time 20 mins

Ingredients:
4 x 110g (approx.) Chicken breast Fillets (skin off)
600g Natural Yoghurt
3tbsp Tandoori Masala Powder
1tsp Fresh Garlic (pureed)
1tsp Fresh Ginger (pureed)
½ tsp. Ground Nutmeg
1 small bunch Fresh Coriander
1 fresh lemon
1 head Spring Onion
2 tbsp. Sesame Oil
Seasoning

Salad:
250g Baby Spinach (pre washed)
250g Rocket Leaf (pre washed)
½ Red Peppers
½ Green Peppers
½ Yellow Peppers
¼ Cucumbers
½ Red Onions
2 Fresh Tomatoes
2tsp fresh Chives
1 Orange
1 Lemon
½ tsp. fresh Chive
½ tsp. Fresh Garlic (pureed)
20ml Wine Vinegar
80ml Extra Virgin Olive Oil
1tsp Dijon Mustard
Seasoning

Equipment needed:
Medium roasting tray
2 Medium Mixing bowl
2 Small Mixing bowl
Chopping board
Small Vegetable Knife

Method
Pre heat the oven to 190oc / Gas Mk 5

Into a mixing bowl place the yoghurt, tandoori powder, nutmeg, garlic, ginger, spring onions, sesame oil and half the lemon squeezed. Mix all the ingredients together in the bowl until they are all thoroughly combined.

On the chopping board double score the chicken fillets and place in the yoghurt mix.

Coat the chicken completely in the marinade. Cover with cling wrap and place on the lowest shelf in the fridge for 10 mins.

While we wait for the chicken, let’s prepare the salad. Small dice the peppers, onion, tomatoes and cucumber and place into a bowl and set aside.

In another bowl mix the olive oil, vinegar, mustard, chive and garlic. Whisk until combined then add the grated zest of the lemon and orange, then squeeze the juice from both fruit. Mix thoroughly and season.

Pour enough of the dressing into the chopped pepper mixture to give it a light coating. Pour any extra dressing into a jug to serve with the dish.

Take the chicken from the fridge and place the fillets into a roasting tray. Spread a little of the marinade on to the fillets then cover with foil and place into the oven and allow to cook for approx. 10mins.

Pre heat your grill on high.

Remove the chicken from the oven and remove the foil place back in the oven for an additional 10mins to take on a little roasting colour.

Once again remove the chicken from the oven. The chicken should be cooked, but to check cut a small incision into the thickest part of the supreme. If the juices from the meat are clear of blood then it’s cooked.

Place the roasting tray under the hot grill for approx. 60 seconds, to give the supreme a grilled appearance.

Toss the baby spinach and rocket in a bowl and portion onto 4 plates. Spoon the chopped pepper and citrus dressing mixture over the leaf.

Add the tandoori chicken supreme and the dish is complete.

The post Healthy recipe: Chicken tandoori with baby spinach appeared first on Slimpod.

Tuesday, August 22, 2017

Simon’s super-healthy five egg Continental baked omelette

SUPERCHEF Simon Smith loves eggs because they’re such a healthy food. One of his favourites in his eat-well kitchen at Tameside Hospital, Manchester, is this Continental baked omelette, which is packed with goodness. Simon says: “Eggs have had years of bad publicity when they were wrongly accused of raising blood cholesterol levels when really they are the most convenient and quick way of giving your body a healthy boost.

“Eggs are rich in vitamins, high in protein and contain healthy fatty acids and nutrients – the result is that an egg dish keeps you feeling full longer without raising your blood sugars or cholesterol. Add the fact that they’re vacuum-sealed in their shells for freshness and they’re so quick to cook and you can see why I love making delicious omelettes like this one.”

Continental baked omelette

Serves 4

INGREDIENTS

5 Eggs

50ml Fresh Single Cream

50ml Milk

1 med Onion (cut into rings)

1 Mixed Pepper (cut into rings)

75g Fresh Mushrooms (Sliced)

40g small bowl Fresh Baby Spinach

2 Fresh Tomatoes (sliced)

1 courgette (sliced)

25g Watercress

5g Fresh Chive (chopped) optional

5g Fresh Basil optional

½ tsp Dijon Mustard

20g Mild Cheddar (grated)

10g Parmesan (shaved)

5g Butter

5g Olive Oil

Seasoning

METHOD

Peel and prepare all vegetables, according to ingredients list.  Wash prepared vegetables and set aside in a bowl.

In another bowl add the eggs, cream and milk. Whisk until combined, then add chopped herbs and the Dijon mustard and whisk into the mixture.  Stir in the cheddar cheese and set to the side.

We must treat the pan to give it a clean cooking surface. This is known as “proving”.

On a medium to low heat warm our small deep frying pan for approx. 20 seconds. Sprinkle a light blanket of salt on the base of the pan. Reduce the cooker to a low setting. Place the pan back on the heat for another 30 seconds. When this is complete, using a dry tea towel or kitchen roll wipe all the salt from the pan into a bin and you should be left with a smooth cooking surface in the pan.

Return the pan to a low heat on the cooker. Add your butter to the pan.

Remove the pan from the heat and layer the prepared vegetables in the pan. The order I used was. Watercress, mushrooms, onions, peppers, spinach, courgettes. Cover the pan with foil or a lid then return to a low heat on the cooker.

Pre heat the grill to 200c

Allow the vegetables to sauté in the pan until vegetables are al dente. Remove the lid from the pan and while on the cooker pour in the omelette mix. Fill the pan to within a centimetre from the top.

Take a small spoon and slowly fold the mix in so it reaches all corners of the pan and the base. Sprinkle the top of the mixture with the parmesan cheese, cover the bake with a lid and allow the omelette to cook very slowly on a low heat. After approx. 5 – 10 min the surface should start to set. At his stage remove from the cooker and place under the medium grill. Allow to colour for an additional 5-10 mins.

Mmm! Fresh from under the grill

Remove from the heat and with a small knife pierce the middle of the omelette and if there is no liquid from the middle of the omelette. The omelette is completed.

Take the pan to the table cut bake into wedges with the salad…all that’s left is to say  is bon appetit.

Please leave a comment below because Simon really values your feedback.

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Thursday, August 10, 2017

Healthy recipe: Mediterranean Pork, Chorizo and Pancetta Pot

 

ANOTHER great dish packed with good flavours and quick to produce. Top hospital chef Simon Smith has produced this recipe from his eat-well kitchen at Tameside hospital, Manchester. Simon says: “The pork pot is a traditional Mediterranean dish combining a number of different meats in one dish.

“The combination of flavours and high nutritional values is why this style of cooking has been used in the Mediterranean for hundreds of years with great health benefits. The dish should have a slight smoked flavour from the pancetta with a hint of paprika from the chorizo.”

Please leave a comment below because Simon loves to read your feedback on his great dishes.

Mediterranean Pork, Chorizo and Pancetta Pot

Serves 6

Preparation time: 10mins

Cooking time 10mins

 

Ingredients:

500g Pork Loin

100g Chorizo

100g Pancetta

½ glass cooking Red Wine.

1 Onion

3 stems Spring Onion

1 lrg Carrot

2 Sweet Peppers

100g Mangetout

100g Baby Sweetcorn

2 tsp chopped Garlic

2 tbsp. Olive oil

10g Butter

500ml Tomato Passata

1 tsp Chives (chopped)

1 tsp Basil (chopped)

100ml chicken stock

Seasoning

 

Equipment needed:

Wok / frying pan & spoon.

4 Small Mixing bowls

Chopping board

Small Vegetable Knife

 

Method:

Cut the pork into strips and place into a bowl; also strip the pancetta and the chorizo and place in another clean bowl.

Chop the onion, peppers and thinly slice the carrots and place in a bowl. Chop the chives, basil, garlic and spring onions and set to the side in separate bowls.

In the bowl with the pork strips, add half the garlic, half the chopped basil and half the chive. Also add 1tbsp olive oil and finally cracked pepper. Stir into the pork, coating every strip.

Heat the wok on a low setting on the hob. Add 5g butter and 1tbsp Olive oil. Add the rest of the garlic to the pan and fry slowly until soft. Continually stir the garlic so it doesn’t burn.

Increase the heat to medium and add the pork strips to the pan.

As the strips begin to cook and take on colour stir occasionally so they don’t burn. Add the onions and carrots. Cook for 1min then add the peppers, chorizo, pancetta and basil. Stir in to the mix cook for approx. 2mins with a lid on the pan. The carrots should be slightly crisp at this stage.

Increase the heat to full and add the ½ glass of red cooking wine and the stock. Boil the mixture in the pan until the wine has reduced to just a small amount of liquid in the pan. Add the Passata and bring to the boil, reduce the heat to a simmer and add the mangtout, spring onions and baby sweet corn and cook for a further 5mins stirring occasionally .

Season and serve with accompaniment of your choice. Serve on a bed of rice or with a fresh Greek salad

 

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Wednesday, August 2, 2017

Swift vegan dahl, another healthy recipe from chef Simon


LENTILS are another of our true superfoods and this week our chef Simon Smith has produced a fabulously tasty recipe for vegan dahl, always a favourite with any Indian meal. Simon, head chef at Tameside hospital in Manchester, says: “Lentils, like other beans, are rich in dietary fibre which helps prevent digestive disorders like irritable bowel syndrome. In addition to its beneficial effects on the digestive system and the heart, soluble fibre helps stabilise blood sugar levels.

“If you have insulin resistance, hypoglycemia or diabetes, legumes like lentils can really help you balance blood sugar levels while providing steady, slow-burning energy. Studies of high fibre diets and blood sugar levels have shown the dramatic benefits provided by these high fibre foods

“This simple dish is easily produced using any combination of vegetables of the chef’s liking. It’s always fun to experiment with different vegetables to give variety to the dish. And at the end of the recipe I tell you how to make your own curry to spice it all up if that’s how you like it. Enjoy!”

Swift vegan dahl

Serves 6 – 8
Preparation time: 10mins
Cooking time 20mins

Ingredients:

100g Red Lentil
2 Aubergines
2 medium Onions
1 Yellow Pepper
2 Red Peppers
1 head leek
½ head Fennel
2 courgettes
200g pumpkin or butternut squash
100g Mangetout
2 Carrots
2 Beef Tomatoes
Small bag Baby Spinach
3 stems Spring Onion
4 cloves Garlic
1tsp fresh chopped Ginger
2 fresh Chillies (optional)
100g Curry powder (optional)
½tsp Mixed Spice
5 sprigs Fresh Thyme
100g Fresh Coriander
3tbsp Sesame Oil
1tsp Honey
100ml Vegetable Stock
Seasoning

Equipment needed:
1 Casserole pan & spoon.
1 sml Sauce pan
4 Small Mixing bowl
Chopping board
Small Vegetable Knife

Method:

• Chop all the vegetables except the beef tomatoes, garlic, baby spinach, mange tout and the spring onions, into large pieces and place into a bowl.

• Into the bowl add, curry powder, mixed spice, garlic (chopped), ginger, chopped chillies, thyme sprigs and ½ the fresh coriander and the whole sprigs of thyme. Stir into the vegetables allowing the mixture to coat every piece. Mix in 2 spoons of sesame oil and allow the mixture to rest.

• In the small saucepan place the red lentils and cloves, cover with 2/3 water and place on to a high heat. Bring to the boil, reduce heat to medium and allow simmering until lentils cook to a puree.

• Heat the casserole pan on a medium setting and when it is hot add the vegetable mixture. Reduce the heat to medium and stir the veg. place a lid on the pan and allow to cook slowly for approx. 10min.

• When you check the pan the vegetables should be simmering in their own juices. Add the chopped beef tomatoes and enough veg stock to just cover the vegetables.

• Simmer with the lid on for 5 more mins then add the mangetout, sliced spring onions, baby spinach and the puree lentil mix.

• Stir into the casserole add the honey and allow to cook for an additional 5min on medium to low heat

• Check the seasoning. Stir in the last of the fresh coriander and serve.

How to make your own curry powder

I’ve indicated in the ingredients list that curry powder is optional. Here’s an important tip: to get the best flavours from a good curry powder you should make it yourself. Here’s one of my favourite recipes. Once you’ve made it, it will keep for a long time in an airtight jar.

4 tablespoons ground coriander seeds
1 tablespoon ground cumin seeds
1 tablespoon ground turmeric
3 teaspoons ground ginger
2 teaspoons mustard seed
2 teaspoons ground fenugreek seeds
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground chilli powder
Lightly toast all the seeds for only a couple of minutes on a medium grill, stirring occasionally, grind them in a grinder or a mortar and pedestal and combine with the other powders. Store in an airtight jar to retain the flavours.

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