Tuesday, 21 March 2017

Cod, Prawn and Mussel Bouillabaisse (French Fish Stew)

Post in collaboration with Iceland Foods


A traditional French Fish Stew made with a little help from the #PowerOfFrozen. Serve your Cod, Prawn and Mussel Bouillabaisse with a crusty baguette to mop up all the deliciously flavoured juices. 





I do hope that you are remembering that this Sunday - 26th March 2017 - is Mother's Day. I've got a wee something for my Mum and I'm hoping that Foodie Boy and Foodie Girl have likewise remembered about me! Traditionally children and young people who were in service (think Downtown Abbey!) were given a day off on the forth Sunday of Lent so they could visit their families or return to their "mother" church. The children would pick wild flowers along the way to place in the church or give to their mothers. Eventually, the religious tradition evolved into the more commercialised Mother's Day gift giving as we know it today.

Iceland Foods asked me to come up with a three course meal that I would like to share with or make for my Mum for Mother's Day. Unfortunately I'm not going to see her on the 26th as she's around 120 miles away so she'll have to enjoy it in a virtual sense for now! I could have easily chosen the full three courses from the freezers in my local Iceland - but if I'd done that there wouldn't be a recipe to share! The taste, high quality and convenience of frozen food make it perfect for when you want to spend quality time with someone special and not be stuck in the kitchen.





For starters I pondered over Aromatic Crispy Duck with Pancakes and Jumbo Tempura Prawns but settled for Sticky Chicken Skewers which I served up on a simple salad sprinkled with sesame seeds and spring onions. You'll find the recipe for my main dish of Cod, Prawn and Mussel Bouillabaisse below, which needs no more alongside than a chunk of crusty bread to mop up all the delicious juices. For dessert I opted for the colourful Macaron Selection which is fantastic value at only £3 for 12 (or buy two packs for £5 and build your own Macaron tower!) However, I should confess that this was probably more for my own taste than my Mum's and she would perhaps prefer something chocolately like Iceland's Belgian Chocolate Melt in the Middle Puddings, Luxury Pot Au Chocolat or Chocolate & Hazelnut Marquise.


My Dad is allergic to shellfish hence Mussels and Prawns aren't something that my Mum would normally cook so I wanted to incorporate them into my recipe. Bouillabaisse is a classic French seafood stew and was traditionally made with whatever the fishermen hadn’t sold that morning. The distinctive flavours of a bouillabaisse broth include saffron, orange zest and fennel, however when it comes to the fish you can ring the changes to your own preference. I've used a trick picked up from the wonderful Nigel Slater to flavour the base of my broth using tinned anchovies. It works amazingly well and I promise you that even those who professs to dislike anchovies couldn't guess they were an ingredient but they really do add something special to the dish.

Recent advice has seen the recommendation for 5 portions of fruit and vegetables a day increase to ten. I'll put my hand up and admit that this is a real struggle for me although I am trying my best and the selection of frozen veg available at Iceland are helping me along the way (even picky daughter has given the baby carrots her seal of approval!). In this dish I used onions, peppers, carrots and green beans but just like the fish you can easily ring the changes and include your own particular favourites. That's the #PowerOfFrozen. 





And now for the soppy bit... 

Happy Mothers Day Jeannette Cameron - the original Foodie Quine. You've been the number one supporter of my blog since day one when you were possibly my only reader! I'm especially proud of your strength and positivity over the last 18months since your breast cancer diagnosis and subsequent double mastectomy, chemotherapy and radiotherapy. You are now significantly less Cancery and I love you lots. xxx 

(do I still need to send a card or will this suffice?!)





Cod, Prawn & Mussel Bouillabaisse (French Fish Stew)
Serves 4



30g tin of Anchovies in Oil

100g Frozen Diced Onions

2 Fat cloves of Garlic, crushed
1 Bulb Fennel, cubed
100g Frozen Sliced Mixed Peppers
Grated Zest and Juice of one Orange
400g Tin of good quality Chopped Tomatoes
4 Tbsp Tomato Puree
Pinch of Saffron threads
Pinch of Cayenne pepper
2 Star Anise
Black Pepper
100g Frozen Baby Carrots
100g Frozen Sliced Green Bean


Place a large casserole dish or heavy based pan on the hob over a medium heat. 

Pour in the oil from the tin of anchovies and once it is sizzling fry the onions, garlic and fennel for 5-7 minutes or until softened.

Tip the anchovies into the casserole and allow them to dissolve into a mushy paste before adding the peppers, orange zest and juice, tinned tomatoes and tomato puree.

Season with the saffron, cayenne, star anise and black pepper.

Put on the lid and simmer gently for 20 minutes.
Add the carrots and green beans and simmer for a further 10 minutes before you add the cubed cod, prawns and mussels.
Cook for a further 5 minutes or until the cod is opaque and tender. 
Remember to remove the star anise before serving.

Serving suggestion - serve in a shallow bowl sprinkled with chopped parsley and with griddled slices of French Bread spread with the white wine and shallot butter from the Moules Mariniere.


Be sure to check out what my blogging friends have been cooking up for their Mums with the help of the #PowerOfFrozen
Janie at The Hedgecombers - Dairy Free Seafood Chowder
Kate at Veggie Desserts - Sweet Potato Gnocchi with Creamy Spinach Sauce
Bintu at Recipes from a Pantry - Jerk Fish Stew with Pepper Pineapple Fried Rice
Diana at Little Sunny Kitchen - Herb Salmon with Garlic Kale and Quinoa Prawn Salad


Disclosure: This is a commissioned recipe for Iceland Foods. As always, all views expressed are my own. 
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy and promise to bring you only the cream of the crop.

Tuesday, 14 March 2017

Cadbury Creme Egg Scottish Tablet

A seriously sweet Easter treat. Mini Cadbury Creme Eggs are combined with traditional Scottish Tablet for a confection that is seriously naughty but nice.





Easter. Time for chicks, eggs, lambs, flowers, bunnies, chocolate and CREME EGG BAKES! They seem to have become a real 'thing' in recent years and I've watched my fellow food bloggers create some absolute masterpieces incorporating them. Last year I jumped on the bandwagon for the first time with my Creme Egg Pancakes. This year I'm taking the sweetness even further with Creme Egg Scottish Tablet. Tablet conjures up many childhood memories for me. My Grandma Corntown was a prolific maker of it for sales of work but hers came with an unexpected added ingredient. The unmistakable stench of cigarette smoke (Embassy No. 1 as I recall). Tablet is a particular Scottish Confectionery, not to be confused with fudge or toffee (although sometimes it's know as Swiss Milk Toffee) It has a crumbly medium hard slightly grainy texture and should be consumed strictly in moderation. 



You do need to be a serious sugar junkie to enjoy Tablet. Even moreso this Easter version. It's a fund raising staple of School Fairs and Cake and Candy Stalls up and down Scotland where it's sold wrapped in greaseproof paper. Unless you are an expert maker of tablet I'd recommend that you use a thermometer to gauge the exact temperature required. My first batch went a wee bit over and was already setting as I poured it out of the pan. The recipe below is based on one from an old Young Farmers cookbook which I've converted to metric, swapped out margarine for butter and vanilla essence for extract. To ensure perfect tablet here are my top tips... 

Top Tablet Tips 
  • Use a deep heavy based pan - the mixture doubles in volume when boiling 
  • Ensure the sugar is FULLY dissolved before you bring the mixture up to the boil 
  • Stir CONSTANTLY with a wooden spoon throughout the whole process 
  • Don't boil too severely - a light rolling boil is better than a fierce one 
  • Temperature to aim for is 116c - soft ball stage 
  • Don't leave it too long before scoring the tablet otherwise it will be difficult to cut 
  • Cut into SMALL pieces - it's super sweet! 

Creme Egg Scottish Tablet 

250ml Milk 
110g Salted Butter (plus extra to grease) 
2 tsp Vanilla Extract 
900g Granulated Sugar 
397g Tin Sweetened Condensed Milk 
2 x 89g Packs of Cadbury Mini Creme Eggs 

Grease a Swiss Roll Tin with the extra Butter. 
Cut one pack of the Mini Creme Eggs into halves and the second pack into quarters. 
Put the Milk and Butter into a large heavy based saucepan (mixture will double in quantity as it heats) and warm through until the butter has melted. 
Add the vanilla extract and granulated sugar and heat until the sugar is FULLY DISSOLVED. 
Turn up the heat and Boil for 10 minutes (rolling boil) stirring CONSTANTLY with a wooden spoon. 
Add the condensed milk, bring back up to the boil continuing to stir CONSTANTLY for approximately 10 minutes or until the temperature reaches 116c (soft ball stage) 
Beat for 2-3 minutes with a wooden spoon and pour into the buttered tin. 
Work quickly to carefully place the pieces of creme egg into the tablet. 
Leave to set, scoring squares after about 5 minutes. 


Fancy some more slightly weird yet wonderful Creme Egg Creations? I've got you covered!

Sunday, 12 March 2017

Preview of the Taste of Angus Festival 19-26th March 2017

Post in collaboration with Angus Council
Preview of the Taste of Angus Festival (featuring The Food Life) 19-26th March 2017. A celebration of local, fresh, seasonal produce featuring lots of opportunities to sample delicious Angus food and drink, as well as talks and demos from local experts and an exciting new indoor foodie market.




I was delighted to recently be approached by Angus Council and asked to be the Official Blogger for the Taste of Angus Festival. Living in south Aberdeenshire my adjacent county is Angus so I am well aware of the fantastic bounty of produce and innovative producers in the area. I was super pleased to see that the week long festival also featured The Food Life. I'd attended their inaugural Beach Pop-up event last July and had been seriously impressed with everything that was on offer from this Angus based real food collective.


From Sunday 19th to Sunday 26th March the Taste of Angus Festival will be tempting taste buds across Angus with its programme of mouthwatering foodie events. There really is something for everyone in this celebration of local, fresh and seasonal produce. Plenty of opportunities to sample delicious Angus food and drink, as well as talks and demos from local experts, an indoor foodie market and a distillery tour with a difference. Highlight are below and you can access the full programme at visitangus.com I've already signed up for the Vodka Distillery Tour (sorry - it's already sold out!), Coffee and Pizza Night and of course will be spending Mother's Day at the Market and Moveable Feast. You'll find me next to Tipple in a Tuk Tuk!






On All Week...




Breakfast featuring delicious local produce. 


Daily specials showcasing the wonderful food of Angus. 

Daily specials using the farm’s own pork as part of the all-day menu. 

Taster plates of speciality smokie dishes.
Grilled smokie with lemon, smokie crepe and smokie-cakes with chilli jam. 

Handmade chocolates made using Angus berries, gin and beer.

Newton Farm
Sunday 19th March

From 11am - Free but booking essential 
Self guided walk up Balkello Hill with amazing views of Dundee and beyond over to Fife. Enjoy home-made cakes and refreshments in the farmhouse and a chance to view the Hideaways – the perfect retreat for couples. 

Tuesday 21 March

Afternoon with Cliff Bertram, Local Butcher, Gateway to the Glens Museum, Kirriemuir
1-2pm - Free but booking essential
Cliff Bertram has been the local Kirriemuir butcher for many years. Join him for amusing tales a demonstration of his butchery skills and learn about the art and craft of a Master Butcher




Wednesday 22 March


7-9pm

John Leatherbarrow and Andy Donald founded Park Brew in 2016 in a shed. Join them to learn about their journey and sample their range of craft ales.


Thursday 23 March

‘Down on the Farm’ experience, Newton Farm Holidays, Inverarity

2pm - 4pm, includes refreshments and home baking
Adults £10, Children Free - booking essential quote promo code TASTE

Join Louise Nicoll and her family on their farm to meet the animals including new spring arrivals and unusual residents such as Boer Goats, Alpacas and Lucy the Micropig! As well as getting up close to the livestock, you can learn about modern farming practices, where your food comes from and what life is like on a working farm.




 

Friday 24 March 



Sacred Grounds Coffee have joined forces with Muckle Backit Oven to bring a relaxed and sociable evening of pizza and coffee. Sacred Grounds roasts delicious seasonal ranges of ethically sourced coffee beans whilst Muckle Backit produces amazing hand thrown pizzas using locally produced toppings in a mobile oven. Come along and enjoy the craic or take your pizza and coffee away to enjoy at home.


Saturday 25 March

Hospitalfield Garden Café Preview, Hospitalfield House, Arbroath

11am–4pm

A great opportunity to sample a taste of what is to come from Hospitalfield's new Garden Café, which opens on Wednesday 5 April. Hospitalfield Chef Gillian Veal has created a delicious menu inspired by ingredients from Angus, with several items being grown in the garden. 




2-4pm
A second chance to meet John and Andy of Park Brew to learn about their journey and sample their range of craft ales.

‘Down on the Farm’ experience, Newton Farm Holidays, Inverarity

2pm - 4pm, includes refreshments and home baking

Adults £10, Children Free - booking essential quote promo code TASTE
A further opportunity to visit Newton Farm and its inhabitants


Sunday 26 March - Mother's Day

Remember the clocks spring forward!



The Food Life Market & Moveable Feast, Strathmore Hall, Forfar

10am–6pm FREE Entry & Parking

Join The Food Life for a celebration of all things local with a whole host of foodie treats at their Market and Moveable Feast. There will be a farmer’s market area where young farmers will be selling produce grown locally, market stalls featuring goodies from a wide range of local food and drinks businesses plus entertainment for the whole family. The feasting will be by means of a wide range of food from local premium food vendors plus a pop up restaurant and stunning dining area. A fantastic day out for all the family and a great treat for Mother’s Day. An excellent way to support local small businesses!




Food Vendors


Artisana - Vintage Mobile Patisserie

Tipple in a Tuk Tuk - Prosecco Van & Gin Bar


Hamish Hogs Hog Rolls with all the trimmings
Cav & Co Street Kitchen - Awesome Wraps



Food Stalls Include...
88 Degrees Chocolates, Arbroath Quality Fish (Arbroath Smokies) Fresh Food Express, Highland Drovers, Baked by Belle, Louise's Farm Kitchen, A Portugeuse Deli, Dundee Cheesecakes, James MacLaren Bakery, Galloway Chillies, Strathearn Cheese


Drink Stalls Include...
Sacred Grounds Coffee, Ogilvy's Spirits, Bouvrage, 71 Brewery, Shed 35 Brewery, Redcastle Brewery, The Gin Bothy

Entertainment from...
Hamespun Tales, Oor Wullie, Put on a Happy Face, RHET, Sattava Yoga

1


Disclosure: This is a commissioned post for Angus Council. As always, all views expressed are my own. 
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy who I work with and promise to only ever bring you the cream of the crop.

Friday, 10 March 2017

10 Perfectly Peculiar Pies for British Pie Week

Post in collaboration with British Gas

A roundup of 10 Perfectly Peculiar Pie Recipes for British Pie Week, the nations Smartest Pie from GBBO's John Whaite and top energy saving cooking tips from British Gas.






6th to 12th March 2017 is British Pie Week. Time to say aye tae a pie! Although if truth be told I'd say aye pretty much any day of any week and pretty much any time of day. But what actually makes a pie a pie? This is a conundrum I encountered as soon as I started to write this post. Does a pastry lid count as a pie? Is a pastry lid enough, or does the filling need to be encased? What about potato topped pies. Is Shepherds Pie actually a pie?! Then it all starts to get a bit blurry around the edges and we veer into quiche and tart territory. Whatever the definition, it's clear to see that in Britain we simply can't get enough of pies whether they be at the football with Bovril or homemade Steak and Kidney. 


To celebrate British Pie Week, Great British Bake Off champion John Whaite has created the nation’s ‘Smartest Pie’. This masterpiece celebrates the UK's official top five favourite fillings and is baked using energy efficient tips, teaming up with British Gas to inspire households to renew their knowledge of home economics and be smarter with energy use in the kitchen. I'm guessing that they didn't ask many Scots about their favourite pie filling as alas there is no macaroni cheese and instead the favourite pie flavours are Steak, Vegetable, Chicken, Pork and Apple. Take a look at the video below to see his one off culinary delight cooked using energy-saving techniques.





Many more years ago than I would care to remember I studied Home Economics at school, although my particular course was called Food & Nutrition. I even got an A for my Higher! It would seem that the UK as a whole could be doing with a refresher on basic Home Economy skills as 58% admit to burning their bakes. Seems that Smart Home Economics is still important to avoid ruined pies and unexpected energy bills. 


Top Tips for Smart Pies from British Gas
  • Keep the oven door closed while baking. As tempting as it is to take a peek at your pie, opening the oven door causes the heat to drop and use extra energy to get back up to temperature. 
  • Turn the oven off 5-10 minutes before the pie is done. It will retain plenty of heat during this time and will continue to cook your pie to perfection. 
  • Keep the oven clean. Grease and little pieces of burnt food in the oven can absorb the heat and make the oven less efficient. Keeping the glass clear also gives you a sneak peek while baking. 
  • Bake in batches. Cooking a number of pies to cater to different family favourites? Try cooking them all in one go – an already heated oven will use less. 


Without further ado it's time for the round up of those 10 perfectly peculiar pies that I promised you at the start of the post. The pies below break the rules as to what a pie should be. But rules are made to be broken and if that includes bacon lattice topping, potato pie crust, leftovers, pies in Yorkshire puddings and kale and lemon pastry then I'm all for it! Who ate all the pies? Yup that would be me! 












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www.foodiequine.co.uk  A roundup of 10 Perfectly Peculiar Pie Recipes for British Pie Week

Disclosure: This is a commissioned post for British Gas. As always, all views expressed are my own. 
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy who I work with and promise to only ever bring you the cream of the crop.


Tuesday, 7 March 2017

Icelandic Blueberry Skyr Smoothie

Blueberry, Mango, Banana and Skyr Smoothie inspired by a visit to Iceland's Blue Lagoon Geothermal Spa.





I'm somewhat sad to say that is is the final in my series of four posts about our fantastic trip to Iceland. I'll just have to start saving up so we can return at some point - best buy that lottery ticket. One of the traditional Icelandic foods I did know about before we went to Iceland was Skyr, although I hadn't actually tasted it. Pronounced skee-er, it is officially a sour cheese but is yogurt like in texture with a really creamy flavour and texture. However the rather exciting part is that it has zero fat yet high in protein. Not quite sure how they manage that! We saw it most often served at breakfast natural, flavoured or layered with fruit. A local delicacy since the 11th century it's pretty widely available in UK supermarkets and we've been buying it since we came home and enjoying it for breakfast, as a desert and in smoothies like the one I'm sharing today.





Our first full day in Iceland took us from our accommodation at Keflavik on a journey round the Reykjanes Peninsula finishing up at the famous Blue Lagoon Geothermal Spa. As we arrived a gorgeous rainbow appeared as if on cue to confirm the sheer magic of the place. Fear not, there are no photos of us luxuriating in the Lagoon with our face masks. We opted for the comfort package which provides you with a towel, algae mask and a drink. Whilst I quaffed my Prosecco Foodie Boy was raving about his Blueberry Skyr Smoothie and demanding a second. Time to memorise the ingredients so we could attempt to recreate at home. Blue Lagoon is an absolute must visit on any trip to Iceland but be sure to book well in advance as it is so popular. As it's close to the airport it works well do visit on your first or last day in Iceland.


First stop of our first full day had been the Bridge Between Continents. A foot bridge spans a black sand filled gulf between the North American and European plates. Lots of fab photo opportunities including 'holding up the bridge'. From there we headed to Gunnuhver. This was a perfect introduction to mud pools and steam vents. It's name comes from the witch ghost Gunna who was trapped by magic and lured into the boiling water to her death. Best stick to the safety of the Blue Lagoon methinks!


Icelandic Blueberry Skyr Smoothie

1 Banana
1/2 Mango
200g Skyr
150g Frozen Blueberries

Put the ingredients in a blender and blitz until smooth.
Pour into a glass and enjoy!

(The version served at The Blue Lagoon also included Elderberry Juice in its list of ingreedients so feel free to add some for full authenticity - I need to try and track some down)


Iceland. The land of shoehorns, naked showering at swimming pools, two single duvets on a double bed and a constant smell of sulphur. I do sincerely hope I can return and explore further. Seeing the Northern Lights remains on my bucket list.

Be sure to catch up with my other three posts about our Iceland Adventures

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www.foodiequine.co.uk Blueberry, Mango, Banana and Sykr Smoothie inspired by a visit to Iceland's Blue Lagoon Geothermal Spa

Monday, 6 March 2017

SPAM Hawaiian Style Pizza

Post in collaboration with SPAM® Chopped Pork and Ham





SPAM. SPAM. SPAM. No, not the annoying stuff clogging up your inbox but the iconic meat in a tin. SPAM® Chopped Pork and Ham. What does it mean to you? Monty Python? School Dinners? Guilty Pleasure?! Over the years it has been maligned, celebrated and musicalised. SPAM Fritters were one of my absolute favourite school dinners back in the day accompanied by the obligatory ice cream scoops of mash and spaghetti in tomato sauce. Nostalgia ain't what it used to be. 



Would you believe that the world’s most iconic meat is celebrating 80 years as a global brand this year? What better time to celebrate in the UK than the official SPAM® Appreciation Week which kicks off today and runs from 6-12 March 2017. The popular SPAM Can Tour will also return for second year, launching in Liverpool on 6th May and touring the country until end of August. The specially designed, eye-catching airstream will be serving up free SPAM samples, giving away recipe ideas, plus exciting opportunities to obtain limited edition merchandise. To celebrate SPAM Appreciation Week, there’s also a chance for fans to win a VIP trip to the Liverpool event and be special guests on the first tour stop.

Dates for the SPAM® Can Tour 2017 are:

  • LIVERPOOL Paradise Place 6-8 May
  • GLASGOW Buchanan Street 3-4 June
  • LEEDS city centre 8-9 July
  • SUNDERLAND Airshow 21–23 July
  • BLACKPOOL Airshow 12- 13 Aug
  • CARDIFF St David’s Centre 26-27 Aug


Once out of the can SPAM® Chopped Pork and Ham is certainly more than just a square meal! SPAM can… be sliced, diced, chopped, grilled and fried to make delicious quick and easy meals and snacks. Why not try SPAM as a pizza topping as per the recipe below or take inspiration from dishes that my food blogging colleagues have created:

Spam Fries and Spambled Eggs
Spam and Baked Bean Hash
Fried Egg Picnic Spamwich
Spam Salad with Garlic Croutons and Gruyere
Grilled Spam Breakfast Sandwich
Spam Potato Rosti
Open Faced Omelette with Sweet Potato, Okra and Spam

Spam Potato Skins
Spam Tear 'n' Share Bread



SPAM Hawaiian Style Pizza

Ingredients
1 x 200g can or tub of SPAM® Chopped Pork and Ham, cut in to small cubes
1 x large pizza base
250g of Passata tomato sauce (for pizza base topping)
Drained pineapple chunks
150g of grated Mozzarella Cheese

Method
1. Preheat oven (according to pizza base instructions)
2. Spread Passata (tomato sauce) evenly over top of the pizza base
3. Top with cubes of SPAM Chopped Pork and Ham, pineapple chunks and Mozzarella Cheese
4. Bake in the oven for around 15-20 minutes, until topping is slightly browned/crispy
5. Serve and enjoy



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www.foodiequine.co.uk SPAM and Pineapple Hawaiian Style Pizza


SPAM have provided five goody bags each containing an apron, slicer and spatula, as a giveaway for readers of Foodie Quine. To enter, let me know in a comment "What's your favourite way to eat SPAM?" For additional bonus entries you can follow me on Twitter, Tweet about the Giveaway, follow me on Instagram or like me on Facebook.



Giveaway ends 19th March 2017 11.59pm Good Luck!

Disclosure: This is a sponsored post for SPAM Chopped Pork and Ham. As always, all views expressed are my own. Image, recipe and prizes courtesy of SPAM. Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Wednesday, 1 March 2017

Super Greens, Halloumi and Avocado Skewers with Thai Green Rice

Post in collaboration with Heck


Oh Heck! No I'm not blaspheming, merely telling you about who I'm collaborating on with this post. HECK are probably best known for their fab sausages with flavours you can swear by (and names that will make you smirk) however they've gone green and now have a new range of veggie burgers, bangers and balls all officially approved by the Vegetarian Society. Currently exclusive to Waitrose, as well as being meat free they are also dairy free, gluten free and low in fat. Retailing at £3 for a pack of 9 the Super Greens veggie balls are made with quinoa, spinach, kale and ginger whilst the 9 Thai Bites Veggie balls are made with fragrant thai pesto, sweet potato & sticky rice. Both pack a real punch in terms of flavour.


Following the excitement of Christmas you could be mistaken for thinking that all goes quiet with regards to foodie celebrations however there's pretty much always a day/month/occasion to be celebrated. Amongst the somewhat tenuous Nutella Day, Toast Day, Strawberry Day and Yorkshire Pudding Day, January and February have already brought us Veganuary, Burns Night, Chinese New Year, Valentines Day and Pancake Day. March kicks off with St David's Day and Fairtrade Fortnight with 17th March bringing us to St Patrick's Day. National day of all things green (and black). So when Heck asked me to get creative with their Super Greens there was only one way to go - add more green! Pinterest is full of green food to celebrate the luck of the Irish however much of it owes its vibrancy to copious amounts of artificial food colourings. None of those in this recipe - nature really does have the best colour pallet.  


Both the Super Greens and Thai Bites are fantastically versatile. You can use them like you would meatballs or falafels and the best bit is that despite being convenience food they contain only exactly what they would do if you'd made them yourself from scratch. Heck pride themselves in making their products in small batches for better flavour so they can bring farmers' market quality to your supermarket shelf (or their online store). As a meat eater, I love the fact that in no way, shape or form are they pretending to be meat but instead are gloriously vegetabally (is that even a word?!) and proud. I'm sure they must be helping towards my new target of 10-a-day (which if truth be told is seeming somewhat unachievable at the moment.)


Heck suggest serving up the Super Greens with a crisp beansprout and cashew nut salad #chopchop and stir frying the Thai Bites with bok choi and a sprinkle of chilli #chopsticksoptional I'm also going to give Kate at Veggie Desserts recipe a try for Vegan Noodle Salad with Peanut Sauce and Thai Bites. To add further greenness to my super greens I used avocado, soya beans, thai green curry paste, coriander, cucumber and mint. Oh and a green plate. If you have never grilled (or BBQ'd) avocado before, you are in for an absolute treat. The texture of charred on the outside and smooth and creamy inside is simply divine. As for grilled Halloumi - hot squeaky cheese is my idea of absolute heaven. Without further ado grab your green balls and a pint of the black stuff and give 'em Heck this St Patrick's Day. 


Super Greens, Halloumi & Avocado Skewers with Thai Green Rice
Serves 4

Skewers
225g Pack Heck Super Greens
1 Avocado
125g Halloumi Cheese

Thai Green Rice
250g Cooked Basmati Rice
2 Tbsp Thai Green Curry Paste
150g Edamame Soya Beans, cooked
Bunch of Fresh Coriander, chopped

Raita
250g Natural Yoghurt
1/2 Cucumber
2 Tbsp freshly chopped Mint
Salt & Pepper
1/2 tsp Cumin Seeds

To serve
4 Folded Flatbreads

If using wooden skewers, soak in water for 30 minutes.
De-stone and cut your Avocado into quarters. Peel and cut each quarter into three.
Cut the Halloumi cheese into bite sized cubes.
Carefully thread the Super Greens, Avocado and Halloumi onto skewers.

To make the Raita grate the cucumber on the largest holes of a grater and place in a bowl along with the yoghurt. Season well with salt and pepper and stir through the cumin seeds and chopped mint.

The skewers can be cooked under the grill, on a griddle pan or if weather permits, on the BBQ.
Cook them on a medium heat for 7-10 minutes turning occasionally until golden brown and warmed through.

Meanwhile stir fry the rice along with the Thai green curry paste and soya beans. When heated through mix in the chopped coriander.

Warm the flatbreads in the oven or toaster and serve filled with the Thai Green Rice, Super Greens, Halloumi and Avocado Skewers and Cucumber & Mint Raita on the side.


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www.foodiequine.co.uk Go GREEN for St Patrick's Day (17th March) with my Heck Super Greens, Halloumi & Avocado Skewers served with Thai Green Rice, Flatbread and Raita. Vegetarian.

Disclosure: This is a commissioned recipe for Heck. As always, all views expressed are my own. 
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy who I work with and promise to only ever bring you the cream of the crop.