Cook up a treat with Reams Healthy New Years Recipes from NEFF.
8 baby new potatoes (chop any large ones in half)
2 boneless salmon fillets, skin on
1 tsp wholegrain mustard
1 tsp honey
Pinch of black pepper
125g asparagus tips, woody ends broken off and discarded
4 tbsp softened butter (use salted butter or unsalted with a pinch of Maldon sea salt)
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh dill
½ small clove of garlic, peeled and minced
6 cherry tomatoes, sliced in half 2 handfuls fresh baby rocket, half a lemon, sliced and 1 tbsp olive oil
1. Steam the baby new potatoes for 20 minutes until tender.
2. Meanwhile, pre-heat the grill to a high heat. Place the salmon on a grill tray, skin-side-up. Grill for 3 minutes, until the skin starts to crisp. Turn the heat down a little to medium-high.
3. Whilst the salmon is grilling, mix together the herb butter ingredients.
4. Turn the salmon over, spoon on the honey and mustard, sprinkle with the pepper and dot half of the herb butter onto the salmon fillets.
5. Place the salmon back under the grill for 7-10 minutes, until cooked through.
6. Whilst the salmon is cooking, steam the asparagus for 5-6 minutes until tender.
7. Place the salmon on two plates. Serve with the steamed potatoes, steamed asparagus, chopped tomatoes, baby rocket and lemon slices. Top the potatoes and asparagus with a drizzle of olive oil and the remaining herb butter, so that it melts onto the vegetables.
Make extra herb butter, and store in the fridge, wrapped.
It makes a great topping for steak or roast chicken!
Healthy recipes from NEFF to kickstart your New Year.
CAJUN CHICKEN AND TABBOULEH BUDDHA BOWL
2 skinless chicken breasts
2 tsp Cajun spice
3 tbsp vegetable oil
1 red onion, peeled and sliced
½ red pepper, sliced
½ green pepper, sliced
½ yellow pepper, sliced
250g cooked bulghar wheat (approx. 100g uncooked weight)
Juice of half a lemon
1 tbsp olive oil
Large bunch fresh coriander, chopped
Large bunch fresh parsley, chopped
Large bunch fresh mint, chopped
1 Romaine lettuce, roughly chopped
6 cherry tomatoes, sliced in half
2 baby cucumbers, thinly sliced
Small bunch spring onions, finely chopped
Seeds from half a pomegranate
1. Preheat your NEFF induction griddle plate on a high heat.
2. Place the chicken on a plate and sprinkle on the Cajun spice. Drizzle on half the vegetable oil and rub in with your hands.
3. Place the chicken on the griddle and cook for 5-6 minutes on each side until no longer pink in the middle. Remove from the griddle plate and allow to rest for five minutes. During this time, place the onion and peppers on the griddle. Drizzle with the remaining oil and cook for 5 minutes until lightly charred.
4. To make the tabbouleh, mix together the cooked burglar wheat, lemon juice, olive oil, coriander, parsley and mint. Add a good pinch of salt and pepper and toss everything until combined.
5. Divide the tabbouleh between two bowls and add the chopped lettuce. Slice the chicken breasts and place on top of the tabbouleh, along with the griddled onions and peppers. Arrange the cherry tomatoes and cucumber slices in the bowls and sprinkle on the spring onions and pomegranate seeds before serving.