White Fish Tagine with Asparagus Salad, Yogurt dressing and chia-coconut drink

After a long hiatus, I delved back into Jamie’s 15 minute meals. I chose the White Fish Tagine but with my own twist. Instead of white fish, I used a marinara seafood mix I bought at the local supermarket. I also swapped the couscous for quinoa which is a nice healthy grain with lots of fiber.

I also swapped the salad for another one from Jamie’s collection and I have added delicious drink recipe of my own. Keep reading to find out what it is!

So here is the recipe

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And here are all my ingredients nicely laid out. I added some fennel and onion to the recipe to make it heartier.

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As instructed by Jamie, I started with all the ingredients in my baking dish.

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The green paste is a mint, ginger and lemon paste I made in the food processor to make the most of the large bunch of mint I got at the local market. This way I don’t waste any mint and I can use the paste in a number of different ways as you will see.

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Topped it with the passata and added the seafood mix

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And seasoned with harissa and chilli flakes

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After 15 minutes in the oven, it was done!

Now for the salad. I found some lovely asparagus in the market so I decided to use it along with some avocado and fennel in a salad. I found this idea for cooking asparagus on Jamie’s website

http://www.jamieoliver.com/recipes/member-recipes/Three%20simple%20ways%20to%20cook%20asparagus/1577

So I made my mind butter with the mint paste I made earlier and some butter. It was delicious!

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I cooked the asparagus by boiling it for 5 minutes, added it to the fennel an avocado and drizzled the mint butter. Here is the finished salad.

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Now instead of couscous, I decided to use quinoa. It’s part of my healthy eating resolution for this year. Quinoa needs to be cooked as one part of quinoa with one and a half parts water. Cook it on the stove top until the water is absorbed and the quinoa is translucent. I added some of the mint paste and some lemon for flavoring.

The last item on Jamie’s recipe is the yogurt. I simply used my ever versatile mint paste in the yogurt with some more lemon and it was done! That’s 4 ways of using the mint paste but we are not done yet!

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As a bonus, I decided to try out something I saw on a cooking show on TV. It was a juice making episode on Justine’s Schofield’s show called Everyday Gourmet. Here is the link to the recipe.

http://everydaygourmet.tv/recipes/304

And here is some more information http://ohsheglows.com/2013/03/01/chia-fresca-a-natural-energy-drink/

Adding some black chia seeds to coconut water will give you a crunchy jellylike energy boost that you can add to any drink. I was intrigued by the idea so I decided to try this out myself. Here is my chia-coconut mix.

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And here is the final drink. Apple-ginger juice + chia-coconut mix + mint leaves + one strawberry + a few mint leaves (or a tiny bit of the paste) It was really yummy and refreshing and perfect now that summer is heating up.

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That was my meal today. Jamie is back in my kitchen!

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