Easy Read Recipes by Leanne Foreman

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Image of Baked Mediterranean Fish by Easy Read Recipes

Baked Mediterranean Fish

Courtesy of Amanada Cordony of The Cordony Kitchen

This is a simple, delicious, one-tray fish recipe courtesy of Amamda Cordony from The Cordony Kitchen. Check out Amanda’s other one-tray, one-pot or one-bowl recipes on Instagram @thecordonykitchen.

The only hint I need to give here is to buy the best quality fish you can afford: local and wild-caught. According to the Colorado State University College of Health and Human Sciences, “some studies have shown how farm-raised varieties can be higher in contaminants. Additionally, farm-raised fish tend to have a higher instance of disease due to farming conditions.” You can read more about it here.

 

photo of Paella a la Maestre in pan - Easy Read Recipes

Paella a la Maestre

by Celebrity Chef Miguel Maestre

If you like Paella but think it’s too difficult to make at home, then think again. This fantastically delicious Paella a la Maestre recipe, courtesy of celebrity chef Miguel Maestre, is so easy that you will make it again and again.

I had always thought Paella (pronounced pah-ey-uh) needed lots of stirring as Risotto does. It seemed like too much effort so I had never tried to cook it at home. That is until a couple of years ago when I saw Miguel demonstrate his version of this classic Spanish dish at a Food Show. I asked if I could pass on his recipe to my audience and he graciously agreed. I now cook Paella at least once a month.

I have been saving this recipe for a future printed Easy Read Recipes book but figured you might as well enjoy it now.

Ingredients Shopping for Paella a la Maestre

Piquillo peppers are usually found in the bottled vegetable section of the supermarket – next to the bottled olives and artichokes. They are red in colour and elongated in shape.

Saffron is the most expensive spice in the world. Avoid the overpriced brands in the supermarket and instead buy your saffron threads online, at a market stall, or in a speciality shop for European and/or Indian foods. A small pinch of saffron adds brilliant colour, aroma, and flavour to otherwise bland grains. It is described as earthy yet sweet. This dish will still be good if you leave out the saffron but not as good as it could be. I use a pinch for everyday meals and a teaspoon for special occasions.

Spanish style Chorizo is a lightly spiced and smoked sausage that adds a necessary flavour to this dish. It is now possible to find Chorizo that does not have the nitrates that we have been warned against eating. The brand I buy in Australia is the “D’Orsogna 100% Natural Chorizo”. I find it at the larger Woolworths stores. It is touted as nitrate and gluten-free.

I find my Spanish Bomba rice at a speciality European food store. Bomba is the very best to use, however, a short-grain or Arborio rice can be used as a substitute (just don’t tell Miguel). As this dish is not stirred, there is less chance of the Arborio rice becoming creamy as in Risotto.

Of course, the chicken stock is best if homemade, but if not, use a quality real stock that does not contain unnecessary additives. In Australia, Maggie Beer’s chicken stock is one of the better choices. Beware of the “chicken style” stocks as they have far too many additives to make up for the lack of chicken in the list of ingredients.

Using a Marinara Mix is convenient, however, choosing your own seafood mix will make this dish more to your taste. For example, I love seafood but not the mussels that are usually found in a Marinara Mix. A seafood market is always the best place to find the freshest seafood. I would avoid the supermarket Marinara Mix as it could be preserved in a sulphite solution that some people, including me, are allergic to. Instead, try choosing a mix of local, wild-caught seafood.

Cooking Tips for Paella a la Maestre

“The Spanish say that the rice should be only as thick as the width of one finger and spread in an even layer,” says Chef Maestre. If the pan is too crowded the rice will cook on the bottom and not the top.

The time it takes for the rice to become tender will vary depending on your choice of cookware and stovetop, how big and juicy your tomatoes are, and whether you are using Bomba or Arborio rice.  After the 15 minute mark, keep checking every couple of minutes. I have found it can take up to 30 minutes. Add more stock if the Paella is starting to dry out before the rice is properly cooked.

If you like peas, as I do, then add up to 1 cup.

Creating the “soccarrada” at the bottom is a necessary step that will make your Paella more authentic. Maestre says the crisp, golden layer that forms on the bottom of paella is regarded as a highly prized delicacy in Spanish households.

Fish Poached in Coconut, Lime & Coriander Sauce

by Leanne Foreman

This super easy Fish in Coconut, Lime and Coriander Sauce is mild yet flavoursome. Most of the ingredients are blended into a liquid in which the fish is then poached. So Easy!!

Even if you don’t like coriander, it is worth a try. Or you can try my Fish in White Wine and Mustard Cream Sauce.

 

Coriander Salmon with Coconut-Tomato Salsa

by Mark Hyman, MD

This Coriander Salmon with Coconut-Tomato Salsa recipe and photo are courtesy of Mark Hyman, MD. It is from his book “Food: What the Heck Should I Cook?”

Dr. Hyman believes that “we all deserve vibrant health and happiness – and that we can get there using the real power of food”.

This is a complete meal of salmon, salsa, and vegetables! You can view more of Dr. Hyman’s recipes here!

If Salmon is a favourite of yours, you can also try my Honey Mustard Baked Salmon or Parmesan and Herb Crusted Salmon.

 

Shopping for Salmon

I’ll be honest, Wild Caught Salmon is now hard to find and very expensive if you do. An alternative would be to use another wild-caught fish.

Why wild-caught? Here is one doctor’s view on why we should avoid farmed fish.

5 Reasons Why You Should Avoid Farm-Raised Fish

Prawn and Mango Skewers with Thai Dressing

by Leanne Foreman

This prawn dish (or shrimp dish as my friends in the U.S. say) is a perfect light lunch, or an impressive starter for a dinner party.

The not-too-spicy Thai dressing for the prawns couldn’t be any easier. Notice how the measure are mostly all the same? I try to do this with all my recipes, as it makes them easier to eventually memorise.

I don’t like my food too spicy so I have avoided using fresh chillies, until now that is! I have discovered the wonderful colour and not-too-spicy flavour of the “long red chilli”. Now it is a regular in my fruit and veggie bowl. If you want the dressing to be more spicy, simply don’t deseed the chilli or use a hotter variety of chilli.

When using coconut oil in the dressing, ensure all the ingredients are at room temperature otherwise the coconut oil will solidify from the coldness of another ingredient. If this does happen, simply gently heat until the coconut is just liquid again.

It is important to use fresh, locally sourced prawns that still have their shell on. The prawns that have been peeled and imported from overseas will have been preserved in a sulphite solution that some people, including myself, are allergic to. If I peel the prawns myself I am fine but if I eat pre-peeled prawns, I get an itchy rash on my neck that can sometimes travel down to the trunk of my body. The same thing happens if I eat any food with sulphites in it.

The Australian Society of Clinical Immunology and Allergy, states that “Metabisulfite preservative can sometimes be used to stop crustaceans (such as prawns) from discolouring. Reactions to this preservative (also used in wine, beer and some dried fruit as a preservative) include wheezing/tight chest (more common in those with asthma), stomach irritation (e.g. nausea, pain) and very uncommonly, itch/rashes.” (https://www.allergy.org.au)

This dish can also be served as a tossed salad without the skewers.

Fish in a White Wine & Mustard Cream Sauce

I have been cooking this easy yet impressive fish dish for over 30 years! It can be served over brown rice, mashed potato or pasta. I usually serve it with a salad, or with buttered green beans and honeyed carrots.

I hope you enjoy it as much as I do!

Parmesan and Herb Crusted Salmon

by Leanne Foreman

This is an impressive, yet easy, gluten-free crust of parmesan, herbs, and almond meal. It will turn a plain piece of salmon, or any other firm fish, into something special.

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