Stuck for ideas on healthy – but tasty – dinner options to make for the family? VIP is here to help!
We got chatting to Musgrave Marketplace and their Head Chef Clement Pavie, who prepared a couple of recipes – which are seriously easy to prepare – for us to share with our lovely readers. Bon Appetit!
Irish Beef Rib-Eye Piri-Piri, with Cajun sweet potato wedges
Serves 4
4 x 8/10oz rib eye steaks
For the marinade
4 Table spoon of extra virgin olive oil
4/6 very finely chopped bird-eyes medium chillies
1 finely chopped shallot
1 table spoon of freshly chopped flat parsley
1 tea spoon of freshly chopped fresh thyme
1 crushed clove of garlic
½ teaspoon of dry mustard powder
Juice of 1 lemon
Juice of 1 lime
1 large pinch of rock salt
For the sweet potato wedges
2 large sweet potatoes
2 cloves of garlic
2 table spoon of Black Cajun seasoning
3 tablespoon of extra virgin olive oil
Large pinch of rock salt
Process
Sweet potato wedges:
Wash the sweet potatoes, keeping the skin on
Cut the potatoes in large wedges, Place in a baking tray.
Seasoned with the rock salt, Cajun seasoning, the 2 crushed cloves of garlic
Add in the olive oil, and mix thoroughly to coat all the wedges with the rub
Roast in a pre-heated oven at 180 for 15 to 20 minutes, until golden brown.
To check if it’s cooked, check with a pointy knife, it should go in easily.
Marinade:
In a bowl, mix all the ingredients to make a smooth semi liquid marinade
Place half of the marinade in a zip lock bag, with the steaks, and rub the marinade gently
Leave to marinate 6 to 24 hours in the fridge
(Keep the left over marinade to serve with the steaks)
Grilled the meat on a hot BBQ to your liking
Serve with the sweet potato wedges, a seasonal leaves salad, and the leftover of Piri-Piri marinade
Grilled Fillet of sea bass with crushed baby potatoes, black olives and tomato salsa
Serves 4
4 fillet of fresh sea bass, skin on
For the salsa
4 large Vine tomatoes
4 tablespoons of Kalamata olives (stoned)
1 tablespoons of red wine vinegar
2 tablespoons of extra virgin olive oil
1 very fine chopped shallot
1 table spoon of freshly chopped coriander
1 table spoon of freshly chopped basil
1 table spoon pf freshly chopped flat parsley
Crushed potatoes
450gr of baby salad potatoes (charlotte or galante variety, ideal)
2 very fine shredded scallions
2 table spoon of olive oil
Black olives and tomato dressing
Dry the black olives for 30 minutes in a 150˚C oven
Leave to cool down.
Peel, seed and dice the tomatoes
Roughly chop the dried black olives
Place all in a large stainless steel bowl.
Add in the vinegar, olive oil and seasoning
Leave to marinate in chill for 1 hour minimum
Add in the fresh herbs just before serving
Method:
Boiled the potatoes in salted water.
Leave to cool down slightly and peel.
In a small pot, reheat the potatoes with some olive oil while gently crushing them
Add in the scallions and season with salt and black pepper
Cook the Sea bass:
Preheat the oven grill to high heat
Pat dry the fish fillets
Brush a baking tray with olive oil
Season with salt and pepper
Place the Sea bass fillet on the tray with the skin up
Season the skin with salt, pepper and brush with olive oil
Cook the fish under the grill for 5 to 8 minutes
Serve on top of the crush potatoes and spoon the tomato and black olive dressing over.
Hoisin Pork fillet with a Thai style vegetable salad
Serves 4
2 medium size pork fillets (450/500g each)
For the marinade
4 table spoon of hoisin sauce
2 table spoon of soya sauce
2 teaspoon of sesame seeds
1 tea spoon of freshly grated ginger
1 teaspoon of freshly grated lemon grass
1 crushed clove of garlic
1 very fine shredded red chili (cut in half and seeded)
3 finely chopped scallions
2 tablespoon sesame oil
For the salad
1 table spoon of sesame oil
1 tablespoon of veg oil
1 table spoon of soya sauce
Juice of 1 lime
1 large carrot
1 medium red onion
1 handful of mange tout
3 scallions
1 clove of garlic
1 pinch of salt
1 large red chilli (cut in half and seeded)
2 teaspoon of freshly chopped fresh coriander
250gr of baby mixed leaves
Marinade:
In a bowl, mix all the ingredients to make a smooth semi liquid marinade
Place the pork fillet and the marinade in a zip lock bag, and rub the marinade gently
Leave to marinate 6 to 24 hours in the fridge
Thai veg style salad:
Very fine shred the red onions, chilli, and white of the scallions (keep the green for the salad), carrots and mange tout.
Place in a stainless still bowl
Heat up the Soya sauce, sesame oil and the veg oil.
Leave to simmer for a minute
Pour on top of the shredded veg.
Add the lime juice and the sugar, mix thoroughly.
Cover with cling film and leave to cool down
Leave the dressing and veg to infuse for 1 day in the fridge.
Roast the fillet of pork in a hot 180 oven for 20 minutes until cooked.
Finely chopped the fresh coriander and the green of scallions and add to the dressing.
In a large bowl, toss the seasonal leaves with the veg dressing,
And the fresh chopped coriander.