Spiced trout with Middle Eastern rice
Trout, like salmon and mackerel, is a source of omega-3, which is good for a healthy heart.
1 x tsp each of ground coriander, paprika and cumin
4 x 150g trout fillets, skin on
200g long-grain rice
400ml vegetable stock
Pinch of saffron
Pinch of salt
Pinch of pepper
85g dried cranberries
50g flaked almonds, toasted
1 x tbsp olive oil
Fresh mint sprigs, to garnish
1 Mix together the spices and coat the flesh of the trout. Cover and chill until required.
2 Put the rice, stock, saffron and a little salt and pepper into a small saucepan. Bring to the boil, then cover and simmer until the liquid has evaporated and the rice is cooked and fluffy. Stir in the cranberries and almonds.
3 In a non-stick pan, heat the oil and fry the trout for around three to four mins on both sides. Serve with the rice and sprigs of fresh mint.
Sticky and lightly scented with orange blossom water. Use all walnuts or all pistachios if you prefer.
2 x 275g packs filo pastry
125g walnuts, finely chopped
125g shelled pistachios finely chopped
2 x tbsp granulated sugar
1 x tsp ground cinnamon
FOR THE SYRUP
250g golden caster sugar
1 x tbsp lemon juice
1 x tbsp orange blossom water
YOU WILL NEED
A 17cm x 28cm roasting tin, greased
1 Preheat the oven to 180°C. Melt the butter in a saucepan.
2 Cut the sheets of filo in half. Lay six sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. In a clean bowl, mix together the nuts, sugar and cinnamon and spread half the mixture over the pastry in the tray.
3 Add another layer of filo on top of the nut mixture, brushing each sheet with butter, as before. Then repeat with the remaining nuts finishing with layers of buttered pastry on top Using a sharp knife, cut squares through
the top layer of pastry.
4 Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150°C and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and lightly golden on top. Do not allow the top to burn. Remove and allow the baklava to cool slightly.
5 For the syrup, heat the sugar, water and lemon juice in a saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. Add the orange blossom water, then pour the syrup over the baklava and leave to cool. Cut into squares and serve.