In this episode of Stir It Up, Paula Gilvarry, chef and retired doctor meets Mihaela and her baby Justin. First-time mother Mihaela is weaning her baby onto solids. With a hectic schedule and a back to work date looming can Paula help this new-mother and he family eat more nutritious meals and get more value for money?
Find the recipes mentioned in this podcast below :
Salmon With Dill
- 100g crème fraîche
- Small bunch fresh dill chopped
- 2 salmon fillets
- mash, to serve and pak choi recipe
- Heat the oil in a large, deep frying pan with a lid. Dry with paper towel and season the salmon. Cook in a non stick pan. Start skin side down and turn over after 4 minutes. Cover pan to finish cooking. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Remove and keep warm.
- Add the cream fraiche then turn down to a simmer for a minute. Add the dill, taste and season. Serve up salmon and cover with sauce
- Serve with baby potatoes and pak choi.
- 9 Pak choi
- 2 tbsp oil
- 1 large garlic clove, crushed and finely chopped
- Cut a thick slice from the pak choi root to separate the leaves. Rinse and drain.
- Heat oil in a large wok over a medium heat and add , the garlic and pak choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 3-6 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).
HONEY,MUSTARD AND MISO CHICKEN
- 2 Tablespoons mild mustard
- 1 tablespoon miso paste
- 150ml chicken stock
- 8 skin-on chicken drumsticks and thighs
- 500g baby potatoes
- 200g green beans
- 2 tbsp clear honey
- Heat oven to 200C/180C fan/gas 6. Mix together the mustard, miso honey and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture chicken. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender.