Tasty June Recipes From Freda

Hey June, it’s definitely getting better…..

As we transition into Summer 2022 we’re making up for lost time!

This months’ recipes reflect adventure as we edge closer to the longest day so expect more rainbows(!), vegan bread, “eat-me-up” plates and fresh summer salads .

Hope you enjoy what I’ve put together for you and sending out loads of love as always

Freda XOXO

Chicken strips and adzuki beans in “Eat me up” baskets

The kids totally inspired this one.

Spicy adzuki beans and dukkha chicken, all served in a baked tortilla bowl.

This is a great one for so many reasons; firstly, it’s so healthy, flavourful and kids love the “eat me up” baskets as they called them and it saves on washing up!

Ingredients

3 large chicken breasts tenderised (flattened)

1 tin Adzuki beans (if you can’t get them, kidney beans will do)

1 cup plain flour

Salt and pepper to taste

Egyptian Dukkha (if you can get it, if not don’t worry)

Oil to fry

1 cup basmati rice

1 pack small tortilla’s

1 Avocado

1 Tomato

Juice of 1 Lemon

½ small red onion (optional)

Sour cream and fresh chillies to garnish

1 cup basmati rice

For the beans:

1 onion, ground / finely chopped

3 tomatoes chopped finely chopped

Spices :

1 tsp Turmeric

1 tsp Ground coriander

1/2 tsp Chilli flakes / chilli powder

1 1/2 tsp Smoked Paprika

1 tsp cumin seeds

1 tbsp Fresh ginger and garlic

Salt to taste

Fresh coriander and chillies to garnish (optional)

Adzuki beans

In a saucepan, start by sautéing onions in oil then add tomatoes spices and other ingredients and continue to sautee until a smooth sauce is formed

Stir the beans through the sauce making sure they're well coated

Add a little water and simmer on a low heat for 15 minutes

Chicken Breasts

Season the plain flour with salt, pepper (to taste)

1 tsp Dukkha (if you have it)

Cut the flattened breasts into strips and coat in a layer of flour

Place some oil in a large frying pan and heat, then add the seasoned strips and fry both sides until they are cooked all the way through

Rice

Boil 2 cups of water and ½ tsp salt and add 1 cup basmati rice and simmer until the water has evaporated

Guacamole

Crush the avocado, tomato and onion and add lemon juice and salt to taste.

Tortilla

Pre heat the oven 180C fan forced

Take a small oven proof bowl and brush some oil on the inside. Press the tortilla firmly into the bowl so it takes on a bowl shape and brush more oil over the surface of the tortilla and place into the pre heated oven.

Bake until golden, remove from the bowl and allow to cool.

Assembling the “eat me up” baskets:

Take the tortilla bowl and place 2 tbsp rice in the base.

Add a few tbsp. of the beans and a good spoonful of guacamole

Place the chicken strips over the top

Garnish with fresh chillies and coriander and a dollop of sour cream as shown in the image

Rainbow popsicles

I got roped into yet another rainbow creation! This one, I didn’t mind at all because I loved it too. Made only with pureed fruit, this is such a guilt free and healthy way of making a fruit lolli. The only tricky part is waiting for each layer to freeze!

Ingredients

1 punnet fresh strawberries

1 red watermelon

1 punnet raspberries to which I added 1 tsp yogurt to get a slightly lighter hue (optional)

3 Kiwi fruit

Mango or fresh oranges

Blueberries

Method

Place each fruit separately into a processor and blitz until pureed

Place each fruit sequentially into your popsicle mould. I used disposable paper cups for these, but feel free to use actual ice lolli moulds (also shown in the pics) Starting with strawberries work upwards in any colour sequence you decide.

Freeze at each layer to ensure the colours don’t mix as the kids don’t get annoyed! This part takes a few hours so prepare them a day before.

Fish kebab on a bed of Moroccan couscous

Whether you have fresh or frozen fish, this is such a great recipe of seafood and vegetables, cooked on skewers. A fabulous fusion of flavours that include a healthy couscous that works brilliantly together with the fish.

Ingredients

500g Cod (fresh or frozen will do) chopped into 2” cubes

Vegetables:

2 Zucchini

1 large red Onion

Capsicum – red, yellow and green (or whatever you have will do)

1 cup Plain yogurt

Spice blend:

1 tbsp Tandoori spice blend – you can buy this from most supermarkets or Asian greengrocers.

Salt to taste

Lemon juice

2 tbsp oil

Small bunch fresh coriander chopped finely

Moroccan Couscous either shop-bought or homemade, details below for home made

Ingredients for Cous cous

100g / 1 cup cous cous

1 medium red onion

Mixed bell peppers - 1 yellow, 1 green and 1 red

1/2 tsp paprika

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp cinnamon

1/4 tsp turmeric

1/4 tsp chilli powder / cayenne pepper

1 400g can chick peas (optional)

Sea salt

2tbsp olive oil

1 1/2 cups vegetable stock

Method

Place the tandoori spice blend in a bowl with the yogurt, salt, lemon juice, fresh chopped coriander and oil. Mix together well.

Place the chopped fish into the blend and coat well.

Refrigerate ideally for a few hours to let the flavours soak in

Chop the vegetables into 2” pieces (as shown in the image) and add a few tbsp. of oil and season with salt and pepper and a light sprinkling of the tandoori spice blend

Pre-heat the oven 200C or 180C fan forced

Once the fish is out of the fridge, take some wooden skewers and place the fish and vegetables alternating between the vegetables each time; again, as shown in the image.

Place the skewers (you should have a dozen or so) onto a lined baking tray and cook for approx. 20-30 mins until the fish is cooked and slightly charred

Moroccan couscous

Method

Roughly chop the mixed peppers and red onion

Drain the can of chickpeas

Place a medium frying pan or skillet over a medium heat and add the onion and peppers

Sauté until the onion becomes translucent and the peppers soften

Mix in the spices and salt and sauté for a few more inured

Add the chickpeas and stir through followed by the stock

Add the couscous and stir through. Turn off the heat and leave to stand until all the liquid is absorbed

Garnish with parsley

Spread the couscous over a large platter and Serve the fish over the top. Garnish with more fresh coriander.

Red Watermelon and pomegranate salad

Fresh, simple and so easy to throw together, this salad is the epitome of summer!

I bought a fabulous raspberry vinegar from Weetons of Harrogate and it works beautifully.

If you don’t have this vinegar try a splash of a different fruit or balsamic instead

Ingredients

1 red water melon chopped into cubes

1 small red onion finely diced

1 cucumber chopped as shown

Fresh mint

Seeds of 1 pomegranate

A sprinkling of raspberry vinegar if you have it or balsamic as the alternative

Method

Chop the watermelon and other ingredients as shown and arrange in a platter with the fresh mint

Sprinkle with vinegar and season with salt if desired

Vegan Naan bread

If you love homemade naan, you'll fall in love with this vegan version. An easy fool proof recipe that I came across last year at my guest chef dinner at Harvey Nichols Leeds. I haven't looked back since and always choose this recipe now, whenever naan bread is on the menu. I'm pretty sure you'll love them too!

Ingredients

Makes 16

2 tsp dried yeast

360ml warm water

2 tsp sugar

750g plain flour and more for dusting

2 tsp salt

1 1/2 tsp baking powder

6 tbsp coconut cream from cold coconut milk

4 tbsp olive oil

1 tbsp onion seeds or nigella seeds

Fresh coriander finely chopped to garnish (optional)