Many New Year resolutions include healthy eating and exercise. However, the rainy evenings and cold winds kindle cravings for warm apple pie and custard in front of the fire. If you’re determined to stick to your 2014 diet plan, then why not have a dabble with the new ‘clean eating’ trend? Simplifying your diet to natural and unprocessed ingredients is very much in line with our commitment to using the freshest of local ingredients.
Eating whole foods like vegetables, whole grains, free-range meats, diary products, nuts and seeds epitomises the ‘clean eating’ process, also known as the ‘paleo’ or ‘caveman’ diet. Removing refined sugar and complicated carbohydrates like white bread and pasta is crucial to the plan and most importantly cooking your own dishes will ensure you know exactly what’s going into your body.
Creating simple but flavoursome dishes is key to sticking to the plan. To inspire you, Head Chef Mike Hendry has put together a delicious recipe mixing artichokes, mushrooms, samphire grass and fresh, seasonal halibut. Artichokes have a high-level of antioxidants but also lower cholesterol. Halibut is a fish with low fat content, which will prepare you for the summer months on the beach. When frying fish, Mike recommends using Welsh rapeseed oil as it prevents burning and doesn’t add strong flavour to the food. On a health level, it has less saturated fat than cooking oils and it is a rich source of vitamin E.
See below Mike’s healthy recipe:
Pan-fried halibut with oyster mushrooms, artichokes and samphire grass.
One fresh fillet of halibut (available from your local fishmonger)
100g of fresh samphire grass ( available from any good fishmongers or local farmers’ markets)
110g traditional artichokes (although an unusual ingredient, they’re available from most supermarkets)
75g oyster mushrooms, although shitake mushrooms will work just as well
50ml fish or vegetable stock
Welsh rapeseed oil
Sea salt and cracked black pepper to season
- One saucepan
- One Spatula
- Two frying pans
- Place a saucepan on the hob, fill it with boiling water and add a little Anglesey sea salt. Peel the skin off the artichokes, and ensuring the water is boiling; lightly blanch the artichokes in the pan until tender, this will take minutes at most. The shorter the cooking the better
- Put another saucepan on the hob and add a desert spoon of rapeseed oil. Brown the artichokes in the saucepan over a medium heat until they become a lovely warm colour and then add the oyster mushrooms. In order to keep the mushrooms nice and moist, add the stock
- At the very last minute add the fresh samphire grass. This often overlooked ingredient goes perfectly with fish, is full of minerals and zesty flavours, but it should always be washed thoroughly with fresh water beforehand
- Add rapeseed oil to a separate frying pan. When it gets smoking hot, put the halibut into the pan. Cook for three minutes on each side until the flesh is golden brown. Season with sea salt and cracked black pepper
- To present, place the mushroom, samphire grass and artichoke mixture into the middle of a warmed plate. Then put the freshly cooked halibut on top