FLOWER POT KITCHEN: BIG GIRLS DIET CALIFORNIA MANGO AND LIME FISH NO TACO ! WITH JALAPENO YOGURT

22 Jan 2017

BIG GIRLS DIET CALIFORNIA MANGO AND LIME FISH NO TACO ! WITH JALAPENO YOGURT

WoW whats not to love...Low Carb High Protien

Vibrant fresh zingy and zesty taco-less taco, I guess a salad, a dish for those of us who really do want to eat that stuffed taco shell but our figures do not allow us to! High protein, very low carb and packed with super goodness a really feel good meal that won't leave you missing the taco! Whats great about ditching the carb loaded taco is that you get to have double the filling, a winner dinner!

Prep time 7 minutes / Cooking time 7 minutes

Ingredients

(serves 2)

400g naturally smoked haddock or cod

1 glug of olive oil or coconut oil

2 just set boiled eggs

1 fresh jalapeno sliced

2 tomatoes finely diced

1/2 mango finely diced

1 spring onion finely sliced

1 lime juiced

1 tbsp chopped coriander

1 bunch kale roughly chopped

Jalapeno Yogurt

1 fresh jalapeno finely diced

2 tbsp sour yogurt

Sea salt and white pepper

First heat your skillet or griddle medium hot add the oil and then the fish, sear the fish for approx 3 minutes each side, don't be tempted to turn the fish until it is cooked half way, you can tell this by the colour change on the side of the fish fillet the bottom half will be white while the top half will be opaque. Once cooked take off the heat

Meanwhile bring a pan of water to a boil, season with sea salt and drop in the two eggs, set your timer for 6 minutes 20 seconds for a just set yolk.

Next throw the kale in with the fish to cook for the last few minutes. In a bowl mix the finely diced tomatoes, mango, spring onion, coriander and lime juice, season with sea salt and a pinch of white pepper and reserve to one side.

Mix all the jalapeno yogurt ingredients together and place on your serving board or in a side dish, then layer up your taco filling salad starting with the kale, then the fish and finish off with the salsa. A extra squeeze of lime is always welcome to finish off the dish.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.