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How detoxing can be delicious, too! Food & Drink Chef's Special.

WHILE many of us are thinking about detoxing our bodies after the festive season, our taste buds are still craving turkey dinners and Christmas puddings.

So head chef Neil Dempsey has come to our rescue by creating a number of recipes that are both delicious and detoxing.

In the second of our low fat and detox recipe specials, Neil, who works at the city centre Racquet Club restaurant, Ziba, has included many ingredients with toxineliminating properties.

For today's dishes, Neil has cooked up a broccoli, courgette and nutmeg soup and a lightly curried mackerel fillet with beetroot, horseradishand roccola salad.

Neil says: "Soup is a great winter warmer and you can make it full of goodness by packing it with vegetables."

Describing the nutritional values of his recipes, Neil adds: "Broccoli is high in fibre, beta carotene and folic acid.

Courgettes are also a good source of fibre.

"Mackerel contains omega 3 oils, which are anti-inflammatory and good for cardiac healthand are required for muscle growth and repair.

"Horse radish contains protective phytochemicals and beetroot is a good source of folic acid and beta carotene, all of which have high detoxing properties."

The recipes certainly pass the taste test aswell as having great nutritional value, something that is important toNeil.

He says: "I like creating healthy but flavour some food - so we can enjoy our food but not have that niggling guilty feeling at the same time!"

Broccoli, courgette and nutmeg soup (serves two)

Ingredients: 8oz courgette chopped' 8oz broccoli chopped'1mediumonion chopped' one clove of garlic' one-and-a-half pints of chicken stockor water' 1tbspoliveoil' 1 good pinchof nutmeg' salt and pepper to taste.

Method: Chop the onion and garlic and start to fry off on a low heat in pan. Ina separate pan, boil chicken stock or water. Fry the onion and garlic off until they turn tender, then add the broccoli and courgette, nutmeg, salt and pepper. Add the hot stock and boil for approximately four tosix minutes, then, with a blender, liquidiseuntil smooth and creamy.

Lightly curried mackerel fillet with beetroot, horseradish and rocolla salad

Neil says: "Most people have not eaten beetroot raw but once they do they wonder why they have been eating it cooked in vinegar."

Serves Two Ingredients: 4x mackerel fillets' 1tsp light curry powder' 1 tsp of raw horseradish (if can't get raw, half tbsp horseradish sauce)' 100graw beetroot grated (you can also use beetroot inajar)' 1 lemon' 2tbsp oliveoil and 150g rocolla salad.

Method: First of all, mix the curry powder with the oil and spread over the mackerel and leave to one side. Grate beetroot and horseradish, place in a bowl with rocolla leaf then grill the mackerel until cooked. Pour the oil that comes off the fish over salad with a squeeze of lemon juice, then mix salad, beetroot and horse radish together. Place mackerel on top and serve

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Dishes of the day from Neil Dempsey of Ziba at the Racquet Club
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Title Annotation:Features
Publication:Liverpool Echo (Liverpool, England)
Date:Jan 11, 2007
Words:493
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