Lunch & Dinner | Irma Green

All posts filed under “Lunch & Dinner”

10th September 2015

Courgetti salad with organic salmon & avocado

I hope had a lovely summer and got to sample many of the amazing foods mother nature had on offer for us! Now with autumn approaching we can expect more richness and deep colours not only our plates. If you take a walk through London’s… Read more

Courgetti salad with organic salmon and avocado – serves 2-3

200-300g of organic salmon
2-3 medium sized organic courgettes
2 spring onions
1/2 bag of fresh garden peas ( 1/2 cup per person)
2 ripe avocados
1-2 bags of Rocket, watercress or green salad of your choice
100-150g of brown rice vermicelli noodles ( 50g per person) – optional
A small bunch of coriander

For the marinade:
a small knob of fresh grated ginger
1/2 tbsp of brown rice miso paste
3-4 tbsp of tamari sauce
1 tbsp black sesame seeds

Dressing:
1 tbsp of tahini
1 tbsp of tamari sauce
1 tbsp of rice vinegar
2-3 tbsp of sesame oil
1/2 tsp of rice miso paste
1/2 clove of garlic & small piece (1cm) of ginger – grated or crushed with garlic press

Method:

Start with marinating the salmon, for a more intense flavour this is best done a couple of hours before cooking. It still works making it straight away, so don’t worry if you don’t have hours for marinating. Simply mix the marinade ingredients well and pour over the salmon, turn the salmon a few times, so every part has been covered with the marinade. It is best to use a casserole dish you can bake the salmon in later on. Cover and keep in the fridge until you are ready to bake it in the oven.

Pre-heat the oven at 180C, cover the casserole dish with tin foil before baking to keep the salmon moist, but make sure the foil does not touch the fish. Depending on the size and thickness bake for 15-20minutes or as instructed on the packaging.

Next prepare the dressing, simply put all ingredients in a jam jar, close lid tightly and shake until everything is mixed well.

Whilst the salmon is baking in the oven prepare the rest of the ingredients, slicing the spring onions and avocado, sprinkle some lemon juice on the sliced avocado, so it doesn’t turn brown.

You will need a spiralizer for the courgetti, but if you don’t have one, you can simply use a vegetable peeler and create courgette sheets.

Wash well before spiralizing the courgette including skin, which is the antioxidants rich part. If you would like to have the courgetti raw, then sprinkle with a pinch of sea salt and the juice of half a lemon and mix well, this may help to digest them easier. Otherwise steam together with the garden peas or warm up in a lightly oiled pan together with the spring onions, just before serving.

If you are adding the vermicelli, prepare them just before serving, they don’t take long, just follow the instruction on the packaging, which can vary.

Once the salmon is ready start preparing the plates, first create a salad bed, then top with courgetti, vermicelli, spring onions, garden peas, avocado and coriander, finally add the dressing- serve warm or cold.

Bon Appetit !

14th May 2015

Gluten free summer rolls in spring

Summer rolls are pretty much my favourite starter, they are super tasty and really easy to make, that is once you got past the slight fear of rolling greens in a very delicate piece of rice paper. It actually is not that delicate provided you… Read more

Summer rolls – makes 12

12 round rice paper wrappers
100g brown rice vermicelli noodles
1 bunch of fresh coriander
1 bunch of basil or Thai basil
1 bunch of fresh mint- leaves only
1 bag of watercress, iceberg lettuce or bok choy- finely cut into strips
6 asparagus sticks- finely cut into 10cm strips and blanched
1 large carrot- roughly grated and blanched
1 cup of shredded red cabbage – blanched
1 bunch of spring onions- finely sliced
1 cup of fresh or roasted peanuts, cashew & pecan – chopped finely
1 ripe avocado- thinly sliced
50g alfafa sprouts ( or sprout mix of your choice)

Hoisin Sauce – 100ml

1 small cup of organic tamari or gluten free soy sauce
1 tbsp of peanut butter ( you can use tahini if you are allergic to peanuts)
2 tbsp of agave; maple syrup, honey or molasses
1/2 small cup of rice vinegar
1 finely shopped or grated clove of garlic
1 tbsp of sesame seed oil
1/2 tsp fresh hot chilli finely chopped- careful don’t make it too hot

Chili & Ginger dipping sauce- 50ml

2 small cloves of garlic finely chopped
1 tbsp of freshly grated ginger
1 tbsp of maple syrup
3 tbsp of fish sauce ( vegan version use algae blended/soaked with water)
1/2 tsp of hot chili or less careful with the heat
juice of 1 lime

Method:

It’s best to start with making the sauces, so you can start eating as soon as you have made your first roll. The Hoisin sauce involves some cooking the Chili&Ginger sauce is made rather quickly, so best to make that whilst the Hoisin is simmering away.

For the Hoisin sauce take a small pot, add all ingredients, bring to the boil,then turn down the heat and leave to simmer until reduced by 1/4- stir well so the peanut butter completely dissolves. Keep an eye so it doesn’t burn. Once you have a nice and thick sauce fill into a jar and leave to cool.

For the Chili & Ginger Sauce, simply add all ingredients into a jar, close tightly and shake well, done.

For the summer rolls start with putting the rice noodles in a glass bowl, cover with boiling water and leave to soak for 5 minutes. Best to cover the bowl with a plate to keep the heat inside. After 5 minutes rinse with cold water and set aside.

Next, cut your greens in a string like way- maximum 10cm length- that way they you can create rolls of a similar length. Blanch the shredded /grated cabbage and carrots, that way they are easier to digest and will not be as hard. Simply cover with boiling water for 2-3 minutes and drain and rinse with cold water, do the carrots separately as the red cabbage will leak quite a bit of colour. Repeat the blanching process for the asparagus and any other cabbage types or broccoli in case you are using that.

It will be best to prepare a plate with all ingredients so you are ready to fill each roll as you go along. For dinner parties prepare a few plates and bowls and distribute across your dining table, so everyone can access what they need for their rolls.

Once you are ready to make the rolls, dip one of the rice papers in a bowl of cold water, no need to move it around or leave for longer, just make sure it has completely been covered by water for a second or two. When lifting the paper out of the water, leave to drain for a few seconds, so it doesn’t end up being to wet in some places and not in others.

Place a rice paper wrapper on a board and at one end of the wrapper put your ingredients. I usually start with asparagus or cucumber, so I get the dimensions right and add more greens, herbs, sprouts, nuts and some noodles on top, then I put red cabbage and carrots just in the next ‘row’ and fold over the left side, then the right side of the wrapper and tightly but carefully roll up to create a complete roll – done next. Please be careful not to overfill the wrappers, they easily break otherwise. Dip the summer roll into your sauces and enjoy !

18th March 2015

Simple Crimini button mushroom soup

Inspired by some very pretty looking mushrooms at my local green grocers, I thought I would make a nice and easy mushroom soup . I love quick & delicious dishes as they really make a big difference to a busy day. And of course no… Read more

Crimini button mushroom soup– Serves 3-4

400 g crimini mushrooms – sliced
1 medium sized onion or a couple of shallots – sliced
2-4 tbsp of olive oil
25 g of ghee ( or butter)
1-2 springs of fresh thyme
750 ml of vegetable or chicken stock
Fresh flat leaf parsley ( optional -another one for the window sill)
1 tbsp of dried mushrooms -soaked in the vegetable stock
Pepper, sea salt, (Parmesan to garnish – optional)

Method:
Peel and finely slice the onion and set a side. Prepare the stock in a jug or separate pan, boiling 750ml of filtered water (quickest way to do it is to use a kettle), add the chicken or vegetable stock cube or homemade stock, stir until dissolved and add table spoon of dried mushrooms to enhance the flavour of the stock. Carefully wash the mushrooms, cut off the dry end of the stem, then finely slice and set a side.

Take another handful to keep aside for the topping (optional). For the soup: heat the olive oil and sweat the shallots for 2-3 minutes, then add thyme and mushrooms and cook for another 3-4 minutes, before adding the stock. Leave to simmer for about 5-7 minutes.

Set pot aside and leave to cool down for 5 minutes, then blend until smooth, towards the end of the blending process add the 1 tbsp of ghee . As for what to use for blending the soup, I usually use a handheld blender as it is very quick to clean, but the most smooth results you will get in using a food processor or blender. Once blended well, season with salt and pepper to taste.

Serving options: just on its own or topped with a tbsp of sauteed mushrooms, freshly chopped flat parsley, some Parmesan shavings, finely chopped roasted chestnuts when in season, serve with freshly baked sourdough or multi-seed bread.
Bon Appétit !!

4th March 2015

Sardine & green salad with tahini, ginger & tamari dressing

It’s March and snowdrops and crocuses are appearing everywhere. The best time to introduce salads back on the menu. It’s still a bit early for getting a huge variety of colours going , so we will have to stick to 50 shades of green which… Read more

Sardine & green salad with tahini-tamari & ginger dressing– serves 2-3

300g of flower sprouts or kale
2 heads of little gem lettuce
1/2 leek ( spring onions work very well too, if in season)
1-2 ripe avocados
Juice of 1/2 lemon
1-2 cans of sardines in oil or brine
1 cup of red quinoa

To garnish
2 tbsp of walnuts ( ideally soaked in filtered water for 2 hours)
2 tbsp of cashew nuts ( ideally soaked in filtered water for 4 hours)
1 tbsp of pumpkin seeds ( ideally soaked in filtered water for 2 hours)
1 bunch of fresh coriander

For the dressing
1 tbsp of tahini
2 tbsp of sesame seed oil & 1 tbsp of hemp oil
1/2-1 tbsp tamari sauce
1-2 tbsp of rice or white wine vinegar
1/2 tsp of miso paste (optional)
small piece of ginger & 1/2 a clove of garlic ( grated or crushed with garlic press)

Method:
I usually start with preparing the dressing, using a small jar with a lid, so I can give the dressing a good shake and keep any left over in the fridge. It’s very simple just add all ingredients to the jar, stir well , so the tahini mixes completely with the rest of the ingredients, then put the lid on, shake well and set aside.

Next rinse the quinoa and cook as per cooking instructions. The cooking process should take around 10-15 minutes and should give you enough time to prepare the rest of the salad.

Wash the flour sprouts, dry off slightly, tear off the tiny leaves and place in a salad bowl. Please don’t throw the hard stems away, you can use them for your next juice ( keep in a damp towel in the fridge, use within two days). Pour the lemon juice and a pinch of sea salt over the leaves and massage in well. This helps breaking down the fiber, making the greens more tender and easier to digest. This step is only necessary if you are using flour sprouts or kale as their leaves are tougher than regular salad leaves.

Next wash the gem lettuce and cut into stripes; wash, dry off and slice the leeks and add to the bowl together with the gem lettuce and gently mix all together.

Prepare the avocado, cut through the middle, open, remove the pip and skin, then cut through the length in the middle and then slice, that way you get nice similar sized pieces, add to the bowl together with the dressing and give it a good but careful mix.

Next prepare the fish, drain the oil or brine, remove any fish bones from the center and tear into pieces on top of the salad.

Finally fold the fish under the salad mix with two wooden spoons (I usually like using my hands but this one is a bit messy).

Serve with or without a boiled egg, a hand full of chopped soaked nuts and fresh coriander leaves. The salad is a great sandwich filling too, perfect for work lunches. Bon appetite !!

11th February 2015

Fishcakes with chia & linseed crust

Another week has flown by, I have been working on an assignment and was ueber-happy to be spending some time in the kitchen rather than at my desk. This time was awarded with a real feeling of spring, the birds were singing, the light was… Read more

Fishcakes with linseed and chia crust -serves 2-3

Fishcakes
250g of leftover roast vegetables ( e.g. potatoes, carrots, parsnip, onions etc)
150g of mackerel ( tinned or fresh) – other fish works too
4-6 tbsp of ground linseeds
2-3 tbsp of ground chia seeds ( chia & linseeds can be ground together)
1 medium sized egg
1 tsp of Dijon mustard ( English mustard works fine too, but use slightly less as it is hotter)
2 shallots (finely chopped- only add if there are no onions in your roast vegetables)
Himalayan Salt & pepper to taste
honey&mustard sauce ( just mix one tbsp of mustard, 1 tsp of honey- done)
Capers to garnish ( you can add a table spoon to the fish mix if you like , its quite delicious)

Mushy peas with mint
200-300 g of frozen peas
1-2 handful of fresh mint
1-2 tbsp of ghee or butter
Himalayan salt & pepper

Kale Salad
350 g of green and red kale ( washed and torn into smaller pieces)

Lemon dressing
Juice of half a lemon
2 tbsp of cold pressed olive oil
2 tsp of balsamic vinegar
1/2 tsp of Dijon or English mustard
1/2 tsp of honey
Himalayan salt&pepper to taste

Method:
Mash the left over roast vegetables, add shallots, salt, pepper, beaten egg and mix well. Then add the fish , this is best done in flaking it on top of the mashed ingredients and then carefully folding the fish into the mix, at this point fold in the capers if you are adding them .

Pre-heat the oven at 160c and lay out parchment paper on a roasting tray. Place the ground chia and linseed on a plate- season with salt and pepper. Use a large spoon to divide the mix and make equally sized balls , then one by one flatten with the palm of your hand and coat with the chia and linseed mix before placing them on the baking tray. Do this very carefully as the fishcakes are quite fragile at this point. Bake for 30-45 minutes.

Prepare the kale salad by just adding the dressing to the washed and dried leaves, best to mix in a glass bowl. Massaging the dressing in well and leave until the fishcakes are ready to be served.

A few minutes before the cakes are done, put the frozen peas in boiling water, simmer for 2-3 minutes and drain well. Add ghee or butter to the peas, salt & pepper and blend using a hand blender. You can also just mash them manually. Finely chop mint and fold under the mash and serve hot together with the fishcakes and kale salad. Garnish the fishcakes with honey & mustard sauce and capers –

Enjoy !!

4th February 2015

Root vegetable curry and a word on seasonal eating

It’s February and we had some snow this week – it was amazing to wake up to everything being covered in a big white blanket- so beautiful! The snow was a quick reminder to check out what is in season this month. Depending on weather… Read more

Root vegetable curry – serves 3-4

1- 2 cups of brown organic lentils ( soaked as instructed on package )
2 shallots ( finely chopped)
2 cloves of garlic (crushed)
2 carrots ( diced), 1/2 celeriac (cubed), 1 parsnip (diced)
2 pints of vegetable stock
Fresh ginger ( a medium sized knob – crushed )
2 dates finely chopped
1-2 tsp of turmeric
1-2 tsp of freshly ground coriander seeds
1-2 tsp of ground cumin
1/2 tsp of paprika, 1 whole medium sized dried chili (pierced)
2 tbsp of coconut oil , Himalayan salt & long pepper to taste ( you can cook a couple of snapped long peppers in the curry , it gives it some extra spiciness)

Raw kale & sprouts to garnish ( optional)

Heat up the oil in a medium sized pot, add the shallots and garlic and saute for 1 minute, lower the heat before adding all the spices, chili, dates & ginger and cook for half a minute, constantly stirring using a wooden spoon as to not burn the spices. If the pot is still very hot, take it of the hob whilst stirring. Then, add the soaked lentils continue stirring for another 1-2 minutes before adding enough vegetable stock to cover the lentils well.

Depending on the cooking time of your lentils, add the carrots, celeriac and parsnip only for the last 25minutes of the cooking process. That way they stay crunchy and keep a higher nutrient value. Towards the end, season with salt and pepper for taste. If like your curry quite spicy, tear the chili apart and stir well.

The curry is pretty delicious straight way but as most curries it will taste even better the next day, so it is the perfect packed lunch. If you like you can add some raw kale or sprouts after heating it up. Bon appetite !