The Food Hospital recipes
Monday 21 November 2011
If you've been licking your lips over some of the delicious dishes featured on the Channel 4 series The Food Hospital, here's your chance to try out two of their tasty recipes for yourself Wholegrain kedgereeWholegrain kedgeree
More people are being diagnosed with asthma now than a few decades ago – an alarming trend, because asthma can be a serious and life-threatening condition. Sticking to a balanced diet and keeping yourself well as much as possible is very important, as it ensures the immune system is not over-stretched – especially as asthma can get worse if you have a cold or chest infection. Foods rich in omega 3s can reduce inflammation of the lungs. A good source is oily fish such as the smoked mackerel/kipper fillets in this kedgeree recipe. Some studies have linked asthma with low dietary levels of selenium, magnesium or vitamin B6. Therefore, it is a good idea to eat plenty of foods containing them: whole grains, eggs, dairy products, green vegetables, meat, fish and bananas.
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
•1 tablespoon rapeseed or vegetable oil
•8 spring onions, finely sliced
•1 tablespoon medium curry powder
•75g mushrooms, sliced
•300g brown basmati rice
•600ml reduced-sodium chicken or vegetable stock, simmering
•250g smoked mackerel or kipper fillets, skinned
•100g frozen peas
•8 cherry tomatoes, halved
•3 tablespoons chopped fresh parsley
•2 teaspoons lemon juice
•Freshly ground black pepper
•4 medium eggs, hard boiled, peeled and quartered
•Pinch cayenne pepper
•3 Brazil nuts, chopped
•6 almonds, chopped
Method
1. Pour the oil into a large heavy based frying pan, add the spring onions and curry powder and fry over a medium heat for 2 to 3 minutes. Add the mushrooms and continue to fry for a further minute before adding the rice. Coat the rice well in the curry mixture, pour the hot stock over the rice, stir, then cover with a tight fitting lid and cook over a gentle heat for 30 minutes or until the rice is just cooked.
2. Remove the lid and stir in the fish, peas, tomatoes, parsley and lemon juice, heat though for 2 to 3 minutes, then season to taste with freshly ground black pepper.
3. Serve in warmed bowls topped with the egg quarters sprinkled with a pinch of cayenne and scatter the chopped nuts over the top. Serve with a lemon wedge.
Per serving: 735 kcals 33g protein 39g fat 8g saturated fat 68g carbs 4g sugar 6g fibre 1.6g salt
Creamy chicken and tarragon
Although no particular foods affect the timing of epilepsy seizures, many adults find that following a modified Atkins-style diet or a low-GL diet is an easy-to-follow alternative to the ketogenic diet, which seems to have the inexplicable effect of reducing seizures. However, this high-fat, low-carb diet is difficult to follow, but this chicken dish is a good option if you want a low-carb balanced meal.
Serves: 4
Preparation time: 5 minutes
Cooking time: 45 minutes
Ingredients
•25g unsalted butter
•1½ tablespoons olive oil
•8 chicken thighs, skin on and bone in
•Freshly ground black pepper
•150g chestnut mushrooms, halved, or quartered if large
•2 cloves garlic, peeled and crushed
•500ml chicken stock
•100ml double cream
•2 tablespoons chopped tarragon leaves
To Serve:
•Steamed cauliflower or curly kale
Method
1. Heat the butter and oil in a small casserole dish or saucepan. When the butter starts to foam add the chicken thighs, cook skin side down for 5 minutes over a medium to high heat, then turn over and cook for a further 5 minutes or until golden on both sides. Season with freshly ground black pepper and add the mushrooms and garlic to the pan and fry for 5 minutes more.
2. Pour the stock into the pan, bring to the boil and then reduce the heat to a gentle simmer, cook for 30 minutes, stirring once after 15 minutes. Once the chicken thighs are cooked through, pour in the cream and add the tarragon, and continue to simmer for 2 to 3 minutes.
3. Serve with steamed curly kale or cauliflower.
Per serving: 456 kcals 37g protein 34g fat 15g saturated fat 1g carbs 0.5g sugar 0.8g fibre 0.6g salt
The Food Hospital
silverlady x
