Natalie's Kitchen

Your kitchen is where the party starts and ends. Follow me on recipes you can cook for two or ten as well as top tips on throwing a swell party! Twitter: @natskitchen14 Instagram: @natalieskitchen_

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Steamed pork with noodles

This is a bit faffy but is so delicious... 4x lean pork loin steaks 1/2 a Thumb ofGinger 3 Cloves Garlic 1 Chilli 1 Carrot 5 Spring onions Coriander Soy sauce Fish sauce Noodles (already cooked or the ready to stir fry ones) 300g Bean sprouts 300ml Veg stock Slice your carrot/spring onion/pak choi in anyway you see fit and grate the ginger and garlic. Get a pan and fill the bottom with 300ml of veg stock, put the beansprouts on top and then the pork. Cover with a lid. In the mean time put your wok on a high heat, add some spray oil (fry light is a good one) heat, when the pan is hot put your garlic, and veg in and stir fry for a couple of minuets. Then add 3 tablespoons of dark soy sauce and one of fish sauce and stir into the veg mix. Take off the heat. Check on your pork, the steaks shouldn't be too thick so won't take too long to cook, about 8-9mins. When they are done take them out the pan and set aside to rest. Add the beansprouts and 100ml of the stock into the wok and add the noodles, make the the heat is really hot so the stock reduces down. When your veg is cooked and the stock reduced serve up and top with your pork loins. Then add some Finley chopped chilli and a handful of chopped coriander. Guilt free and delicious.

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New year #cleaneating #lowfat #highprotiendiet #instafood steamed pork with noodles, beansprouts and pak choi. Follow my tumbler Natalie'skitchen-cook.co.uk for how I made it. 🍜

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#christmas #brownie #instafood #sunday #funday #baking

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Herby Prawn Pasta 

This is an extremely quick and simple dish, especially if you buy the frozen ready chopped fresh herbs ;-) 

You will need some dried spaghetti, a good couple of handfuls of raw king prawns, some basil, garlic, parsley, origano and red onion finely chopped. (Waitrose do this already done for you, it’s in the freezer and they call it the “Italian herb mix” and a good glug of extra virgin olive oil. 

Put your water on to boil with plenty of sea salt, wait for it to boil and add your pasta, then in a heavy bottomed pan heat your oil. whilst your pasta is cooking add your prawns and and three tablespoons of your herb mix.  When the prawns are cooked through, take off the heat. Strain the pasta and tip back into your pan, then tip in the prawn, herb an olive oil mix give it a sir and serve!

This dish is also great with a good heap of parmesan cheese, but I was feeling virtuous when i made this!

Enjoy! 

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Chicken and Leek

This is a great warming one pot dish. It smells delicious and is a good one when you need something to perk you up mid week in the winter.

Serves Four

6-8 skinned and boned chicken thighs

800g (about) of leeks 

A knob of salted butter

olive oil

1 white onion

3 cloves of garlic

400ml chicken stock

3 ladles of rice.

Preheat the oven to 200

Using a heavy based shallow pan melt the butter and warm the oil. Add the leeks, garlic, onion and chicken thighs. Saute all together until the leeks are soft and the chicken is slightly browned, season with plenty of black pepper.

Pour over the chicken stock and bring to the boil (if you have some white wine knocking around you can add a splash as well, it does add to it). cover with the lid and pop in the oven for half an hour.

Bring out the oven and put back on the hob over heat, add your rice to the mixture and cook for about 10 mins. Keep an eye and keep stirring  you may need to add more liquid to it, just put in 100ml of water at a time. 

When the rice is cooked, there's a dinner in one dish!

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Lentils

These are delicious, so healthy and great to have on hand in the fridge. You can get them in ready made pouches but they are so expensive. 

250g dried lentils, this will make 500g cooked lentils

1 onion

2 bay leaves

black pepper

pinch of salt

Soak the lentils in water overnight.

Drain and put in a pan with fresh cold water, add the onion, just peal it and cut in half, and the bay leaves, add a pinch of salt and a little pepper. 

Boil briskly for 20 mins or until tender. 

Drain and remove the onion and bay leaves.

Once cooled store in an airtight container in the fridge. 

To reheat, microwave or you can sauté them briefly.

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Cumin and Coriander chicken with Green Beans and Lentils  

#recipe #healthy #quick #easy #highprotein #glutenfree #dairyfree #eatclean 

[natalieskitchen-cook]

Cumin and Coriander chicken with Green Beans and Lentils

If you have the foresight to have a tub of lentils in the fridge (the recipe is on this site) you can use them, or get the ready made ones in a pouch and pop them in! 

One chicken breast per person

A good handful of green beans each. (frozen are fine, they are cheaper and you’ll waste less)

250g lentils per person (see my recipe for this)

One tablespoon of dried corridor (for two)

One tablespoon of cumin (for two)

Salt and pepper

a good drizzle of olive oil

two cloves of garlic

Make a marinade (enough to coat the chicken breasts) by adding the garlic cloves finely chopped, the dried herbs and olive oil into a bowl big enough to hold your chicken, add the chicken and coat it in the sauce, cover and put in the fridge, leave it for as long as you can but it will be fine if it’s only ten mins!

Boil some slightly salted water and add the green beans to cook.

Using a heave bottomed dish or frying pan cook your chicken, you don’t need to add oil as the marinade has plenty, add any of the marinade left in the bowl into the pan. Check your chicken is cooked by skewing with a knife and checking the juices run clear. Remove from the pan and place in some foil.

Drain the beans and add them to the hot oil mixture you have cooked the chicken in, with your cooked lentils, keep the beans and lentils moving so they dont stick to the bottom of the pan, keep doing this until your lentils are hot. 

Plate the veg and put your chicken on top.

Enjoy!

[natalieskitchen-cook]

"A recipe has no soul, you as the cook must bring soul to the recipe"

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#food #foodblog #healthy #fishdinner #NataliesKitchen 

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Trout with Lemon Couscous

This is sooo easy, quick, inexpensive and healthy!

One trout per person (you can get them from the fish counter in the supermarket, if the head bothers you get them to remove it)

160g Couscous

1 lemon

Extra Virgin Olive Oil

Salt and Pepper

Broccoli or and green veg you fancy.

Pre-heat the grill to high.

Boil a large pan of water.

Put your veg on to cook in boiling salted water.

Slice half the lemon into half centimetre thick half moons and place inside the trouts

Sprinkle  sea salt and pepper on the skin and drizzle a little of the oil over. 

Boil the kettle and pour 250 ml boiling water over 160g Couscous in a bowl, cover with cling film and leave to stand while you’re cooking.

Place the trouts under the hot grill and cook for about 4-5 mins each side, you will see the skin blister and crisp, this is the best bit! when both sides are cooked take the fish from under the grill.

Drain your veg. 

Uncover and stir your couscous, give it a good squeeze with half a lemon and good amount of black pepper. 

Plate the couscous and the green veg and put you’re trout on top. 

Wonderful!

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"Eat and drink whist you have breath, for there is no sustenance after death"