Entertaining Tips

Cooking up a Storm on the Be:Fit London Main Stage 2017

For three days at the end of April the brilliant Be:Fit London team took over the Business Design Centre with the aim to ‘equip women with the tools to ditch the fads and become healthier and happier’.  It is a great show with lots of fantastic brands involved, plenty of stalls giving out samples and many inspirational talks, demonstrations and classes.

On the Friday, as guests relaxed on bean bags after a fun filled day, over the course of 45 minutes I took to the main stage, sponsored by Oatly, and cooked three quick, easy and healthy recipes.

I chose the below three recipes as I wanted to inspire the audience to get cooking at home. They are all brilliantly simple, in keeping with the seasons and when making the dishes you can add in some fun additions to create your perfect plate.

I loved taking questions and chatting to the audience, most of them, like myself, are time poor but still want to eat healthy which is why the recipes I demonstrated suited perfectly.

1 – Pan Seared Tuna Steak with Wild Garlic Sauce

INGREDIENTS:

1 x 150g tuna steak

Maldon salt

Good Quality Olive oil

50g wild garlic leaves, washed and dried (use the flowers to garnish)

150ml rapeseed oil

2tbs crème fraiche / oatly

juice 1 lime

Maldon salt

50g Edamame bean

100g Black quinoa

Cherry tomatoes

Yellow tomatoes

Handful coriander

Handful mint

METHOD:

  1. Oil and season the tuna.
  2. Pan sear tuna steak for 2 mins on each side, or until cooked to your preference and leave to rest.
  3. Blitz the dressing, season and taste
  4. Cook quinoa to packet instruction, when cool add in cooked beans, herbs and tomatoes,
  5. Taste, season and present on a fun plate.

 

2 – Harissa Lamb Chop, Chickpea and Butter Bean Mash

INGREDIENTS:

6 x Lamb chops

1tbsp harissa paste

1tbsp Oatly product – crème fraiche

2 teaspoon of good quality olive oil

250g butter bean

250g chickpeas

1tbsp Oatly Crème Fraiche

½ bunch flat parsley

½ bunch mint

Juice of 1 lemon

Zest of 1 lemon

Salt and freshly cracked black pepper

1 courgette

1 bag of mixed leaf salad

Edible flowers

 

METHOD:

  1. Mix the harissa and oatly, cover the chops and leave to marinade for 2 hours.
  2. Heat up a frying pan and a teaspoon of olive oil fry off the chickpeas until browned.
  3. Cook the lamb chops for 2 mins on each side and leave to rest.
  4. Drain the butter beans, mash with fresh herbs, lemon zest and juice, roasted chickpeas and oatly, keep tasting the mash to check the seasoning.
  5. Serve the chops with mash and courgette ribbon garnish and leaves.

 

3 – Coronation Cauliflower with Avocado and Oatly

INGREDIENTS:

1 teaspoon curry powder

1 teaspoon ground coriander

1 teaspoon cumin

1 teaspoon onion powder

100g mayonnaise

40g dried apricots – chopped

1 tablespoon of chopped coriander

1 teaspoon of chopped mint

zest of 1 lemon

1 teaspoon lemon juice – or to taste

Good pinch of Malden salt

Fresh cracked black pepper

1 medium sized cauliflower

Garnish:

2 table spoon of toasted almonds or sunflower seeds

1 ripe avocado

juice of 1 lime

1tbsp Oatly crème fraiche

1 tbsp basil

1 de-seeded chilli

METHOD:

  1. Prep your cauliflower, take the leaves off and break into florets
  2. Mix all your ‘coronation’ ingredients in a bowl and season to taste
  3. Thoroughly mix the cauliflower through the mix making sure it is properly coated
  4. Toast the nuts or seeds
  5. Place the coronation cauliflower in a gorgeous bowl and sprinkle over the garnish.
  6. Make the avocado salsa by mixing all the ingredients together.
  7. Dollop on top!

 

 

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