Jamie has really tried to make the recipes in the book a little bit more friendly on the waistline. Mostly he uses fat free products in leiu of full fat. Think low fat dairy products, leaner cuts of meat. Lower calorie, but yummy meals, are music to the ears of someone that is really conscious of what they are putting in to their bodies.
Most of the meals have all the macro-nutrients we need in each meal; a portion of protein, a portion of carbohydrates (starch & fibrous) and a portion of fat.
Some of the recipes are a little heavy on the carbohydrates and fats. Some have a double or even triple helping of them so I want to remind everyone of their portion sizes. If you do give some of his recipes a try you can cut back the portion sizes to suit your requirements or even lose one of the serves of carbs or fats if there is a double in there.
We have made six meals from the book and they have all been amazingly good. They take longer than 15 minutes to prepare and cook as we are obviously missing the pre-production team that Jamie is lucky enough to have but a beautiful meal that takes about 30-40 minutes is still fine with me.
I wanted to share the meal Simon and I cooked the other night.
The recipe book includes coconut rice which we did not make. I am not eating carbs in the evening (by order of Mr Dufey) and we are cooking the salmon in oil which is our serve of fat so we don't need the coconut milk as well. If you do want the rice I recommend having brown rice and then just cooking the salmon with a small amount of olive oil spray. I have included cooking brown rice in the instructions below.
These quantities serves four
Salmon
* 4 x 120g Salmon fillets, skin on, scaled and de-boned
* 2 green tea bags
* olive oil
Rice
* 1 x 400g tin of light coconut milk
* 300grams of brown rice
1/2 lemon
Greens
1/2-1 fresh red chilli
1 small thumb sized piece of ginger
1 heaped tsp of miso powder or 1 tbsp of miso paste
1/2 bunch of fresh coriander
1/2 a lemon
2-3 tbsp soy sauce
1 tsp honey
200grams sugar snap peas
200grams brocolli
1 lime
Instructions
1. Pour the coconut milk and the brown rice and one lemon in to a saucepan and cook through (this is different from Jamie's recipe so you should start cooking this about 10 minutes before you start preparing the rest of the meal as brown rice takes twice as long as Jamie's basmati)
2.Put the salmon on a plate, tear open two green tea bags and scatter over the fish with some salt and pepper
3. Skin side down, put into a frying pan with the olive oil turning until golden on all sides
4. Finely slice 1/2 the chilli for garnish and throw the other half into a blender with the peeled ginger, miso powder or paste, most of the coriander, the juice of half a lemon, soy sauce, honey and a splash of water then whiz until smooth
5. Put the veggies on the stove top covered in water with a pinch of salt and cook for a few minutes until tender
6. Remove the salmon from the pan, pull the skin off and put the soft side back in the pan to crisp up
7. You can serve the dish however you like. Jamie puts his on platters which is lovely if you are serving this for guests but Simon and I just served it all straight in to bowls. This helps with portion control!
8. Garnish with the 1/2 finely sliced fresh chilli and remaining coriander
Our slightly altered version of Jamie's Green Tea Salmon ::
AMAZE!
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