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I am a big fan of Jamie Oliver, get past all the ‘pukka’ and the media image and you have someone who loves food and knows how to get us excited about producing healthy and delicious meals. I have all his cook books and refer to them all the time for family meals & dinner parties as well as breads, pasta and pizza dough.

Lately I have been regularly referring to ‘Jamie’s¬†Ministry of Food’ as there are some great quick recipes which are perfect for mid week meals. ¬†Tonight I made the ‘Spicy Moroccan Stewed Fish with Couscous’. It is the second time I have made it and seriously, it just could not be easier. I left out the chilli and just added a wee bit of mild chilli powder as I didn’t want to lose the taste but needed to keep the heat down for Izzy. It was a success for James & I and a semi success for Izzy – she ate quite a bit but without her usual gusto. The recipe says serves 2 but it was enough for James, Izzy and I and there is still a portion leftover.

The recipe is as follows:-

Spicy Moroccan Stewed Fish with Couscous (courtesy of Jamie Oliver ‘Ministry of Food’)

Ingredients:

150g couscous

olive oil

2 lemons

sea salt & freshly ground black pepper

2 cloves of garlic

1 fresh red chilli

a bunch of basil

1 teaspoon of whole cumin seeds

1/2 teaspoon ground cinnamon

2 x 150g white fish fillets, skin off and bones removed

200g king prawns, raw & peeled (I used ready cooked)

1 x 400g tin of chopped tomatoes

2 handfuls of fresh & frozen peas, broad beans or green beans (or use a mixture)

Put the couscous into a bowl and add a couple of tablespoons of olive oil. Halve the lemons and squeeze in the juice from two of the halves. Add a pinch of salt & pepper. Pour in just enough boiling water to cover the couscous, then cover the bowl with a plate or clingfilm. Let the couscous soak up the water for 10 minutes.

Get a large saucepan on a medium heat. Peel & finely slice garlic. Finely slice your chilli. Pick the bail leaves off the stalks. Put the smaller ones to one side and roughly chop the larger ones. Add a couple of lugs of olive oil to the hot pan. Add the garlic, chilli, basil, cumin seeds and cinnamon. Give it all a stir and put the fish fillets on top. Scatter over the prawns. Add the tinned tomatoes and the peas and beans. Squeeze in the juice from the two remaining lemon halves. Put a lid on the pan. Bring to the boil, then turn the heat down to a simmer and cook for about 8 minutes, or unti the fish is cooked through, and flakes easily. Taste, and season with salt & pepper.

By the time the fish is cooked, the couscous should have sucked up all the water and be ready to serve. Spoon the couscous into a large serving bowl and give it a stir with a fork to help it fluff up. Top with the fish, vegetables and juices from the pan, sprinkle with the reserved basil leaves and tuck in!

Couscous topped with.......

Couscous topped with.......

.....spicy Moroccan stewed fish.

.....spicy Moroccan stewed fish.

I have also put some jelly in the fridge to set for Izzy. I have done these a few times and most of the time they have been a success. Just once they refused to set. I didn’t have quite enough gelatine so reduced the liquid as well. It is so easy and has to better than jelly packets!

Home-Made Fruit Jelly (courtesy of Annabel Karmel, New Complete Baby and Toddler Meal Planner)

Ingredients:

600ml cranberry & raspberry juice (or any other raspberry juice)

4 sheets of gelatine

2 Tbsp caster sugar

125g fresh raspberries

Place half of the juice in a small saucepan and heat until just at boiling point. Remove from the heat and stir in the gelatine and caster sugar until dissolved. If not completely dissolved, stir over a low heat but do not boil. Pour this into the remaining cold juice and then pour into a serving dish and stir in the raspberries. Refrigerate until set.

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