Basa Soupy Stew

A delicious bowl of wonderful flavours, ready to awaken those tastebuds and transport you to a party on your palate. It’s refreshingly light, fantastic as an evening meal if you don’t fancy something heavy. You can also make the stew without the fish if you are feeling a fish free or vegan meal, this is just as yum without the basa.

Serves 2

Ingredients:

  • 1 can (400ml) coconut milk
  • 1 can peeled plum tomatoes
  • 200g baby button mushrooms, roughly chopped
  • 1 chilli, roughly chopped
  • 2 basa fillets
  • 3 garlic cloves, roughly chopped
  • Zest of 1/2 lime
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • Lime juice (optional)

Method:

  1. In a pan, start by frying the garlic in the olive oil for a couple of minutes.
  2. On medium heat, add the mushrooms and cook with the garlic for 4-5 minutes, stirring occasionally.
  3. Add the tomatoes, chilli, all seasonings and lime zest and cook together for 3-4 minutes.
  4. Place the fish fillets in the pan and pour in the coconut milk. Give it a thorough mix.
  5. Cover and leave to cook for 10-15 minutes. Upon serving squeeze a little fresh lime juice (optional) and grate a little more zest for added tanginess.

Best served hot.

Banana and Coconut Crumble

During the lockdown period everyone has gone to town on making banana bread. Now, don’t get me wrong, banana bread is good but I wanted to mix things up a bit and made my own little twist to a classic dessert. So here we are, another way to make use of those extra bananas; I hope you all enjoy.

Serves 2-3

Ingredients:

  • 3 ripe bananas
  • 100ml coconut milk
  • 1tsp ground cinnamon
  • 1/4tsp ground nutmeg
  • 1 dessert spoon of coconut flakes
  • 70g self-raising flour
  • 42g butter
  • 30g light brown sugar
  • 2tsp maple syrup

Method:

  1. Preheat the oven to Gas Mark 5.
  2. Roughly slice the bananas, layer and spread across a baking dish.
  3. Put the coconut milk, cinnamon, nutmeg and maple syrup in a bowl and give it a good mix.
  4. In a separate bowl but the flour and butter together and rub to make a crumble.
  5. Then add the sugar and the coconut flakes and mix together with your hands.
  6. Pour over the coconut milk mixture over the bananas.
  7. Evenly scatter the crumble over the bananas and bake in the oven for 20 minutes or until the crumble is golden brown.

Best served hot. Delicious on its own or with a serving of single cream or ice cream.

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