3 healthy dinner recipes from the Hemsley sisters' new Good + Simple cookbook

Fish, meat or veggie - there's a nutritious dinner recipe to suit everyone in Good + Simple
Spicy Miso Salmon and Broccoli rice
Kate Lough29 February 2016

Eating well doesn't have to equal bland salads. In their second cookbook, the Hemsley sisters show us how to make good and simple recipes that are easy on the eye and the gut. Below, they share three of their healthy dinner recipes from a spciy salmon dish to a veggie lasagne.

Spicy miso salmon with broccoli rice

Ingredients (serves 2)

2 teaspoons coconut oil

2 x 300g wild salmon fillets (skin on)

Sea salt and black pepper

For the broccoli rice

1 large head of broccoli (about 350g)

2 tablespoons of water

2 spring onions,finely sliced, or 1 tablespoon snipped fresh chives

For the spicy miso sauce

1 tablespoons unpasteurised miso paste (to taste)

2 teaspoons maple syrup

4 tablespoons hot water

1 tablespoon lemon juice

A pinch of chilli powder or cayenne pepper

A pinch of sea salt or dash of tamari, to taste

Method

For the broccoli rice, grate the broccoli – including the stalk – into rice-sized pieces, either by hand (using the coarse side of a grater) or in a food processor (using the S-curved blade or grater attachment). Set aside.

Melt the coconut oil in a wide frying pan on a medium heat, season the salmon with salt and pepper, then fry, skin side down, for 3 minutes until crispy. Carefully turn over and fry the flesh side for 1–2 minutes until just cooked through.

Transfer fromthe pan onto individual warmed plates and keep warm.

Tip the grated broccoli straight into the samepan with the water, turn up the heat, cover with a lid and leave to steam for 3minutes, stirring halfway through, until tender but still with a little bite. Season to taste with salt and pepper and then add the spring onions or chives.

While the broccoli rice is cooking, stir or whisk the miso sauce ingredients together in a bowl, or shake in a jam jar with the lid on. Divide the broccoli rice between the plates, pour the sauce over the fish and serve immediately.

Mum's Beef Sinigang

Ingredients

700g rib-eye steak

1.2 litres water or Bone Broth

2 medium onions. diced

6 garlic cloves, diced

5cm piece of fresh root ginger lunpeeled if organic), thinly sliced

20 cherry tomatoes, halved

3 tablespoons tamarind paste (or to taste)

A big pinch o f black or white pepper

3-4 tablespoons fish sauce lnam pial

400g green beans, tops trimmed

400g pak choi, leaves and stalks roughly chopped

2 whole fresh red Chilies

400g spinach

Method

Cut the meat into 3cm cubes, retaining the fat as it will flavour the stew. Place in a large saucepan and pour in the water or broth. Bring to the boil, then cover and quickly reduce the heat and cook at a medium-to-low simmer for 20 minutes.

Add the onions, garlic, ginger and tomatoes with the tamarind paste, pepper and fish sauce. Bring back up to a simmer and cook, covered. for a further 15 minutes. Taste for seasoning, adding more tamarind paste for a sourer flavour, if desired. Remember fish sauce is salty and brands vary in strength.

Tip in the beans. pak choi and whole chilies, then bring back up to a simmer and cook covered for 5 more minutes.

Add the spinach and remove the pan from the heat, leaving the lid on the pan to allow the spinach to wilt the residual heat. Remove the chilies and serve immediately.

Courgette and Cannelini Bean Lasagne

Ingredients (serves 4)

3 large courgettes

For the ' Bechamel' sauce

250g ricotta

80g Parmesan or pecorino, finely grated, plus extra for sprinkling

1 egg

For the tomato sauce

1 x 400g tin of cannellini beans, drained and rinsed

2 garlic cloves

120g sundried tomatoes (about 20 pieces) in oil, drained

3 tablespoons tomato purée

A pinch of sea salt

¼ teaspoon black pepper

Method

Add the ingredients for the ‘béchamel’ sauce to a food processor and blend until smooth. Transfer to a bowl and set aside.

Add the ingredients for the tomato sauce to the food processor (no need to clean out the bowl) and blend until smooth.

Using a mandolin or very sharp knife, finely slice the courgettes lengthways into 3mm-thick pieces.

Preheat the oven to fan 180°C/Gasmark. Spread about half the tomato sauce over the bottom of a 16cmx 22cm ovenproof dish which is at least 8cm deep, as a thin layer. Top with about a third of the courgette slices in an even layer.

Cover the courgettes with about half the ‘béchamel’ sauce, then top with half the remaining courgettes in an even layer. Repeat the layering with the remaining tomato sauce, courgettes and ‘béchamel’, then sprinkle over a final layer of Parmesan to finish.

Bake for 45 minutes until golden brown on top. Remove from the oven and leave to stand for 5–10 minutes before serving.

Follow Kate on Twitter @kate_lough

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