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.

The post Simon’s super-healthy five egg Continental baked omelette appeared first on Slimpod.

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

 

The post Healthy recipe: Mediterranean Pork, Chorizo and Pancetta Pot appeared first on Slimpod.

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.

The post Swift vegan dahl, another healthy recipe from chef Simon appeared first on Slimpod.

Friday, July 28, 2017

Why the road to happiness should not be rushed

I WAS at Tameside Hospital in Manchester on Monday visiting people who are on our  NHS/Slimpod programme and got very emotional when I heard the changes a lot of people are experiencing.  Yes, there’s weight loss, but it’s much deeper than this for so many.

One person has completely taken control of the chocolate habit that’s been controlling her for years (and she’s dropped a dress size) another is in control of her diabetes and another has described the last seven weeks as “life-changing”.

However, there are also a few people who are not progressing as quickly as others and I was there to offer my help and guidance.  One of the questions was “Why are some people doing better than others?”  This is such a great question so I decided to write a blog to explain.

We all know that Slimpod programmes are nothing like diets – in fact the exact opposite.

Slimpods create change from the inside and even though it’s a generic recording it works on the individual mind.

This is what makes it so special.  You see, no two people or no two minds are the same.  We have all had a different journey in life, different relationship with food, different beliefs and values, and different emotional triggers.

A study in Australia last year revealed a whopping 83 per cent of overweight and obese people are emotional eaters.  Negative emotions surrounding lack of control over food – shame and guilt being just two of them – are magnified and develop into low self-esteem.

Research has shown that a problem with managing your weight is ranked as one of the most shameful experiences you can have in your life.  When you feel shame, invariably you comfort eat.

So for many people, one of the solutions to their weight issues lies in the way they think about themselves because it can be THE root cause of emotional eating.

On Wednesday evening, in my live chat in our Facebook group, I asked people if they know they overeat because they don’t like themselves and the way they look and feel.

Unsurprisingly there was a big discussion with so many people agreeing that their emotional eating is connected to the way they feel about themselves.

If this is you then you’re in the right place because one of the functions of the Slimpod is to empower you to feel happier about yourself and your body image. When you feel happier about yourself it helps you to be in control of the emotional eating.

I find that dealing with the root cause of the emotional eating is the catalyst for major lifestyle changes.

Of course, this is the major difference between Slimpods and anything you’ll have done before, but it’s not instant.  As I’ve already said, no two minds are the same and no two people will have had the same experiences with their body or weight throughout their lives so far.

The Slimpod magic has a lot of unravelling to do in a lot of cases and if this is you, then patience and perseverance are the key words.

Our clinical trials were conducted over six months and it was established that a lot of people lost weight in the first half of the programme, but some lost most of the weight in the second half.

I hope this helps to explain why the process of losing weight varies from person to person.

Borrow my belief in the system – weight loss will happen at the fastest, safest rate for you.

The post Why the road to happiness should not be rushed appeared first on Slimpod.

Monday, July 24, 2017

Healthy recipe: Summer spiced salmon and king prawns

ANOTHER fabulous fish recipe from Head Chef Simon Smith at Tameside Hospital, Manchester. Simon says: “Here we are cooking for the summer weather. This lightly grilled salmon, marinated in a spiced oriental sauce is quick and easy to prepare and cook. Perfect on those summer lunches with a salad or in the evenings with crisp mangetout.

“Salmon is in that league of round fish that is a good source of nutrition. A 115g portion of salmon provides over 20g of protein, omega-3 fatty and a variety of minerals and vitamins and once again zero carbohydrates. Please enjoy the recipe.”

I cooked this over the weekend and it tasted divine.  The sauce was such a refreshing change from others that usually accompany salmon. Enjoy! And please do leave a comment below so Simon can see how much you enjoyed his dish.

Summer Spiced Salmon and King Prawns

Serves 2
Preparation time: 5mins
Cooking time: 10mins

Ingredients:

2 x 115g (approx.) Salmon Fillets (skin off)
150g King Prawns
100g Mixed Fruits of the Forest (frozen)
1tsp chopped Garlic
½tsp Fresh Chopped Chillies (seedless)
½tsp Five Spices
½tsp pureed Ginger
1 stem Spring Onion
10g Butter
2 tbsp. Sesame Oil
Squeeze of Lemon
1tsp Honey
Small bunch of Fresh Parsley
½tsp chopped Dill
Seasoning

Equipment needed:
Frying pan
Small Mixing bowl
Chopping board
Small Vegetable Knife

Method:

  1. Pre-heat the oven to 160oc / Gas Mk 4
  2. Place the fruits of the forest into the mixing bowl and defrost in the microwave until soft.
  3. With a fork mash the fruit lightly and set to the side.
  4. On the chopping board finely chop the spring onions and add to the bowl. In addition to the spring onions add to the bowl the garlic, chillies, ginger, five spice, squeeze of lemon and honey. Also add a teaspoon of sesame oil to the bowl and stir into the marinade.
  5. Add the salmon and king prawns to the marinade and leave in the fridge for 5 mins.
  6. Heat the frying pan with the butter and 1tsp sesame oil on a medium heat. Place the salmon in the pan with the skin side on the bottom of the pan. Into the same pan add the king prawns.
  7. Allow the two fish to cook in the pan for 4 mins on a medium to low heat, making sure not to burn the pieces, and then place the pan in the oven for an additional 4 mins.
  8. Check the salmon and if the fish is firm to the touch it will be cooked. Remove the pan from the oven and place back onto the cooker top.
  9. Transfer the salmon and the king prawns to a small tray and return to the oven on a low heat to keep warm.
  10. On a medium heat add 100ml water to the pan, and then stir in the teaspoon of fish sauce and any marinade that is left in bowl. Increase the heat to high and allow the jus to boil and reduce to a thickened sauce that coats the spoon.
  11. Place the salmon fillet and a few of the king prawns on to a plate and add a coating of the sauce to top of the salmon. Finish with a pinch of chopped dill and a sprig of parsley; serve with a light crisp salad.

Bon Appetit!

The post Healthy recipe: Summer spiced salmon and king prawns appeared first on Slimpod.