Monday, November 1, 2010

Low Fat Recipes


* 4 large plaice fillets
* 1 tbsp olive oil
* 1 small onion, finely chopped
* 1 small aubergine, finely chopped
* 2 tomatoes, finely chopped
* 2 tbsp sun-dried tomato puree
* 50g fresh white breadcrumbs
* 1 egg white, lightly beaten
* 6-8 basil leaves
* 4 bunches cherry tomatoes on the vine
* Salt and freshly ground black pepper

Preheat the oven to 180°C, fan oven 160°C/gas mark 4. Rinse the plaice fillets and lay them on a work surface, skin side up. Heat the olive oil in a large frying pan and sauté the onion and aubergine gently for about 5-8 minutes, until very soft.
Add the tomatoes and tomato puree. Season with salt and pepper.
Add the breadcrumbs and beaten egg white into the aubergine mixture, tear in the basil leaves, then stir to bind together.
Share the stuffing between the fish, placing the mixture at the wide end of the fillets, then roll them up.
Arrange the fish in a baking dish, tucking the ends underneath. Place the cherry tomato bunches on top, then bake for 20 minutes, or until the fish is cooked (the flesh should be opaque and will flake when tested with a fork). Serve with fresh vegetables.
Use sole fillets instead of plaice for a change - though you may need 8 small ones in total.

Vietnamese Beef & Rice-Noodle Soup

For the broth:

* 4 pounds Oxtails; cut into 1 1/2 to 2-inch pieces and trimmed of fat
* 3-inch piece of ginger, unpeeled
* 1 large onion, halved and unpeeled
* 1/3 cup nuoc mam (fish sauce)
* 8 whole star anise
* 5 whole cloves
* 3-inch cinnamon stick
* 1 teaspoon fennel seeds
* 3 bay leaves

For the garnish:

* 1 pound 1/4-inch rice noodles
* 2 bunches scallions, sliced thin
* 1/2 cup tightly packed fresh cilantro leaves, roughly chopped
* 1/2 cup parsley, roughly chopped
* 1/2 cup basil, approximately, whole fresh plants (minus roots) if possible
* 1 1/2 cups mung bean sprouts
* 3 large limes, cut into wedges and seeds removed
* Red chile paste or sliced fresh hot chilies (optional)
* 3/4 pounds filet mignon, trimmed of fat and sliced very thin


Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.

Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes. Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.