Love Bites Grilled Salmon & Garden Vege Medley

This dish is a true Love Bites recipe; one dish, super fast, healthy and adaptable to how you want it. You can use a range of green veges or what ever is in season, throw it in the oven and voila! A healthy, low carb, meat and veg option that's a sure winner.

Serves 2

INGREDIENTS:

x2 Salmon fillets
x1 Juice of a lemon
x1 Bunch of fresh asparagus
x1 Head of broccoli cut into individual trees
x1 Bunch of fresh round beans
1/2 Cup kalamata olives (de-pipped)
x1 Sprinkle of chilli flakes
x3 Bunches of cherry tomatoes still on the vine

METHOD:

• Blanch the green vegetables by boiling a pot full of water, dropping the veges into the pan for a minute then removing and immediately plunging into cold water. This enables the veg to hold the nutrients and colour whilst cooking
• Spread the veges on the bottom of a baking tray
• Squeeze half of the lemon over the veg
• Add the salmon fillets and bunches of cherry tomatoes on top of the veg
• Sprinkle over the chilli flakes and the other half lemon
• Place both lemon husks into the dish and cook for 20 minutes at 200 degrees
• Use the sauce at the bottom of the pan to sprinkle over the salmon when serving (or alternatively see variations below)

Variations: Make a salsa verde as different sauce, alternatively serve with brown rice or boiled potatoes for some more substantial meal.

Love Bites Zesty Zuchinni Penne

This recipe was inspired by a pasta dish I had at Carluccio's an Italian chain restaurant here in the UK. The dish was so simple but tasted so fabulous that I had to attempt to re-create it Love Bites style. 

Super quick for a lunch dish or light dinner but a sure winner every time. 

Serves 2

INGREDIENTS:

Enough fresh or dried penne pasta for two people (whole wheat is good
1 grated zucchini
1 small fresh chilli deseeded and finely chopped
Zest and juice of one lemon
2 cloves garlic crushed
Fresh spinach leaves 
Parmesan and good quality olive oil to garnish

METHOD:

• Cook the penne as per packet instructions 
• Heat a lug of frying oil in a pan over a low to medium heat 
• Sauté the garlic and chilli and add grated zucchini cook for a further few minutes
• Once pasta is cooked drain then add the zucchini mixture to the pasta (Tip: hold on to a bit of the pasta water to nourish the pasta sauce) 
• Add in lemon juice, zest and spinach and stir to combine
• Serve into dishes and sprinkle over the parmesan and garnish with an extra lug of the good quality oil

Love Bites Chicken Laksa

This is a recipe I literally just whipped up last week. I was craving a warm soupy spicy concoction as I had been feeling a bit under the weather with a cold... The ingredients might not be exact as I was free pouring and guestimating but it turned out THAT good so I had to share it with you! Pretty easy and tasty ticking all the Love Bites boxes. Bear in mind that my taste buds were slightly non existent when I made this so the amount of chilli is to your own preference!

Serves 2

INGREDIENTS:

• x5 Chicken tenderloins
• x2 Tbspns Thai Green Curry Paste
• x1 Tbspn sliced ginger
• x3 Spring onions thinly sliced
• x1 Thinly sliced yellow chilli
• 1/2 can coconut milk
• 700ml boiling water
• x1 Knoll Chicken stock pot
• x1 Cup frozen peas
• x1 Cup tendersteam brocolini broken into smaller heads and stalk chunks
• 1/2 Thinly slicked red pepper
• x1 Tbspn Fish sauce (or to your liking)
• x1 Lug soya sauce
• x1 Lug sweet Thai chilli sauce
• x1 Packet vermicelli rice noodles (small packet 300g)
• Fresh coriander
• Fresh lime juice

METHOD:

Broth

1. Combine the boiling water and stock pot
2. Add the brocolini, peas and half the chilli
3. Add a lug of soya sauce, sweet Thai chilli sauce and fish sauce
4. Add the noodle cake
5. Leave to simmer gently

Curry

1. Over a low heat a small amount of oil in a frying pan
2. Add the curry paste and stir for a minute
3. Add the chicken and mix so it is covered in the paste
4. Add the ginger, spring onions and the rest of the chilli
5. Continue to turn the chicken as necessary until cooked (be careful not to fry the chicken - you do not want it to be brown on the outside)
6. Once the chicken is sealed add the coconut milk and red pepper
7. Stir and cook for another couple of minutes

Combine

1. Once the chicken is cooked through remove the chicken from the pan and slice into 0.5cm pieces
2. Add the coconut mixture to the broth and stir through
3. Serve into bowls with the slicked chicken on top
4. Garnish with fresh coriander and lime