Anyone else on a bit of a health drive this January? Here at Cath Kidston HQ lots of us are trying to start 2016 as we mean to go on, with wholesome, filling and above all delicious lunches and dinners. Luckily Tony, Head Chef at Cath’s Café, our staff canteen, has our backs, and has been rustling up some brilliantly healthy lunches lately. We thought we’d share a couple of favourite recent recipes so you can cook with Cath’s Café at home.
Kale is the super ingredient du jour; here Chef Tony has softened it into a flavourful soup with protein-rich borlotti beans for a low-cal, low-fat and delicious veggie bowl of goodness.
Borlotti Bean and Kale Soup
180g tinned borlotti beans, drained
1 tbsp olive oil
1 large brown onion
2 cloves of garlic, finely chopped
3 big handfuls of kale, shredded and stalks removed
1 tsp vegetable bouillon powder, made into stock with 1.25l water
Salt and pepper
2 sticks of celery, finely chopped
2 tsp fresh thyme
Split the borlotti beans into two equal portions. Halve the onion, then finely chop one half and slice the other.
Heat the olive oil in a pan, then add the onions and sweat over a gentle heat until soft and golden. Add the garlic to the pan and cook gently until soft and fragrant.
Add two handfuls of the trimmed kale to the pan, then add the stock and bring to the boil.
Simmer for five minutes, then blitz the soup to your preferred consistency using a stick blender.
Check the seasoning, adding salt and pepper as needed, then add the remaining beans and kale and the chopped celery. Stir and gently heat through until the soup is piping hot.
Garnish with a pinch of fresh thyme, and serve with crusty bread, if you like.
Tuna provides lovely lean protein as well as Omega 3s and B vitamins, and we love deliciously nutty buckwheat soba noodles. They’re a tasty alternative to wheat noodles, and lower in calories too!
Seared Tuna with Soba Noodle Salad
450g soba noodles
3 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp peanut oil
1 1/2 tbsp dark sesame oil
1 tsp sugar
1/2 tsp pepper flakes
1/2 cup radish, finely sliced
1/4 cup spring onion, finely sliced
1/2 cup yellow pepper, finely chopped
1 cup carrot, shredded
1 cup cucumber, julienned or shredded
1 tsp oil
2 tuna steaks
Salt and pepper
Preheat the oven to 180°C. Cook the noodles according to the packet instructions then run them under cold water to stop the cooking process. Drain.
To make the dressing, add the vinegar, soy sauce, peanut oil and sesame oil to a small pan, bring to a gentle simmer then add the sugar and pepper flakes, stirring until the sugar has dissolved. Put to one side to cool.
Add the prepared radish, spring onion and pepper to a bowl, along with half the carrot and cucumber, the noodles and half the dressing. Mix well.
Heat the oil in a ridged griddle pan. Season the tuna steaks with salt and pepper, then griddle them over a high heat on both sides until seared. Then place the steaks on a baking tray and put in the oven until cooked to your liking. Chef Tony serves them rare at Cath’s Café, so he cooks them for two minutes. Put to one side to rest briefly.
Divide the noodle salad between two plates and perch a tuna steak on top of each. Garnish with the remaining carrot, cucumber and dressing, and serve.