Linda McCartney Fish Free King Prawns

Wow. These little beauties have forever changed the game for me and Ben. They’ve opened up a whoooole new world of prawn dishes for us and I’ve already got loads of bookmarked recipes to try out!

I was innocently strolling through the frozen vegetarian section to pick up our usual bags of mince and chicken chunks when a little red bag caught my eye in the ever-expanding Linda McCartney section. I gasped in shock when I read the title on the bag – “FISH FREE KING PRAWNS.” I’m a sucker for new veggie products and these were pretty much the most exciting I’d ever seen, so they went straight in the basket.

Although there were a million recipes running through my head with these sat in the freezer, I decided to cook them really simply for my first taste. Ben had already tried them so he was possibly disappointed with this decision. I panfried them straight from frozen, as recommended on the bag, with garlic, sesame oil, salt and pepper. I panfried them for about 7/8 minutes, until the sides went slightly crispy, and I served them with a little dish of soy sauce. They were seriously amazing!

For me, the texture is very similar to scallops – slightly overcooked scallops, but scallops all the same. They have the same just-on-the-cusp of rubbery feeling, buttery but with that satisfying bite. Honestly, I really think if you gave me these and told me they were prawns, I would be none the wiser. I would be slightly sceptical of your cooking skills but I would definitely think they were prawns. They smell fishy too! How do they do that!? If you are a veggie who misses shellfish, these may just change your life. After finishing the bag in a matter of hours, I’m now on the quest for what to do with the next bag. At Β£2.50 a pop they aren’t cheap, but they are definately worthy of being the centrepiece of a special meal. I’m thinking paella first, then maybe a creamy carbonara pasta dish. And obviously I want to make Ben a classic prawn mayo sandwich. Not sure how these would taste thawed, cold though – I think I’d probably cook them in salt and pepper and then refrigerate before using, just to be on the safe side.

Overall, these are a winner and you’ll definitely be seeing a lot more of these fish-free treats on the blog in the coming weeks!

OH, I almost forgot, I have some very exciting news! Me and Ben signed the contracts on our very own little flat last week and will be Β moving in together next month! We are both so excited and I can’t wait to stock my fridge and cupboards with all the kinds of foods we like, experiment with all the recipes I’ve been wanting to try and just be able to cook aaallll the time πŸ™‚ We’ll also be on a budget for a little while as we adjust to the cost of rent/bills/life etc so I’ll be researching some cheap, tasty meals to keep us going. And then we have Christmas coming up so OBVIOUSLY there’ll be some festive cooking and baking – we’re also trying to save money by not going out so much so I think my weekends will be mainly kitchen based from now on! I can’t wait πŸ™‚

Look at my new kitchen! Isn’t it beautiful!? Not polka dot unfortunately but I already have a selection of polka dot kitchenware and utensils, to keep me going until we buy our own house and I can have an entirely polka dot kitchen!

Fish in a tomato sauce with olives (+ a veggie version!)

Since the end of March (following 5 days of what can only be described as obscene gluttony at Disneyland Paris) I have been on a diet. But not a crazy, impossible-to-follow, ‘Lose 25 lbs in 2 Days!’ diet, an actual healthy eating and exercise plan that is working for me. I know! It’s a miracle. I’ve done every diet under the sun in my 24 years on this earth, the worst probably being the ill-fated Dukan diet which I followed last summer, consisting of a week of only eating meat, yogurt and 2 spoonfuls of Oat Bran a day to keep me regular. I lost weight but I was unhappy, grumpy and most importantly, famished! Crazy times.

My new savour is a little app called My Fitness Pal. Basically you download it to your phone (you can also access it on computers and it updates your account simultaneously on both, very clever) and enter your height, weight, how much you’d like to lose etc etc and it gives you a plan with a certain number of calories to eat per day. You log your food every day and also whatever exercise you do. I am constantly amazed by the almost incomprehensible database of food that MFP holds. You can type in almost any brand of almost any food and someone, somewhere will have logged the calories. Kind souls. You can also create recipes by typing in all the ingredients and how many people it serves and MFP will calculate the calories per serving size. What I love about MFP is the incentive it gives you to exercise! If I’ve eaten most of my daily calorie amount but really want a KitKat after dinner, I know I can go for a little walk, log it on the app and I will be rewarded with an ‘extra’ 100 or so calories to enjoy a treat. Saying that, most days I am coming in under my calories due to increased exercise and making better food choices and I often don’t ‘eat back’ my exercise calories. This is a hotly debated subject on the MFP forums and makes for interesting reading. I find I am losing weight without eating my exercise calories so I’ll probably stay doing that.

I’ve lost 11 pounds since the end of March so I’m really pleased and definately going to continue using the app. I’m not saying it’ll work for everyone but I’ve recommended it to quite a few friends and family and they all seem to love it! It really works for me as I have always found keeping a food diary to be really effective and with MFP, instead of jotting it all down every night in a notepad as I did when I was younger I can update my diary wherever I am on my iPhone.

*I realise I sound like I work for MFP and may be getting paid for this post but I legit don’t, just sharin’ the love!

So there will probably be quite a few healthier, low calorie blog posts coming up from food I’ve been experimenting with to stay within my daily limit. I love that nothing is ‘forbidden’ too, I can eat whatever I want as long as it fits or I do extra exercise to make it fit! I love food and I can’t imagine holding back when it comes to restaurant meals or special occasions and that is why MFP is probably working so well for me. Basically that is my way of saying there’ll still be the odd caloric behemoth on here as sometimes only a deep fried Mars bar will do the job!

*never actually had a deep fried Mars bar but that is the first example that popped into my head. Worryingly.

So, one such low calorie meal was dreampt up by me the other week when I fancied something for dinner that incorporated fish, olives, tomato sauce and a cheesy breadcrumb crust. I could not for the life of me find a recipe that ticked all these boxes so I decided to just wing it. The result was delightful! I also made a veggie version for my darling boyfriend which also turned out surprisingly well.

It was a super easy dish and came together in about 15 minutes, perfect for busy weeknights when all you really want to do is get a plate of food on your lap as quickly as possible so you can watch at least 3 episodes of Dexter before bed. Or is that just us?

I started with my meaty and veggie cooking stations. Does anyone else who cooks for a vegetarian do this? I have one meaty dish, one veggie dish, one meaty cooking utensil, one veggie cooking utensil etc etc all the way down to teaspoons for tasting. Can’t be having any cross-contamination! The basis of the veggie dish was the beautifully anemic fake chicken fillets, courtesy of everyones favourite vegetarian food supplier, Quorn. We both actually really enjoy these, once they have some flavour added to them. They don’t look so hot straight out the oven though let me tell you…

The basis for my one was originally going to be cod fillets but I panicked at the price in Sainsburys and instead opted for two of the finest pollock fillets, about Β£1.80 which I thought was astonishingly reasonable. I pan fried the fillets with lots of salt and pepper and they looked wonderful, if slightly rugged (I was paranoid they’d stick to the pan with my scant amounts of diet-sabotaging olive oil.)

I then heated up a mixture of chopped tomatoes, tomato puree, onions, garlic, oregano and sliced black olives until it was simmering nicely. I divided the mixture and ladled half on the Quorn fillets and half on the pollock fillets which were laying pretty in two ceramic dishes.

Finally I covered each version with a mixture of breadcrumbed WeightWatchers bread (only 50 calories a slice!) and finely grated cheddar cheese. I baked each dish for about half an hour until the breadcrumbs were browned and the sauce was hot throughout. I wasn’t too fussed on cooking times as obviously the Quorn and pollock was cooked beforehand so it was mainly a case of heating it all through.

We served the baked dishes with cubed potatoes cooked in a tiny bit of olive oil and lots of salt and pepper and oregano which turned out amazingly. Each dish made two generous servings – 2 Quorn fillets for Ben and 1 quite large pollock fillet for me.

These potatoes. Oh my lord.

The verdict? Delicious! The crunchy, browned breadcrumbs with the salty olives and rich tomato sauce worked together perfectly. It was really filling and I was pleased I’d chosen pollock once I found out they were 81 calories per fillet! That, my friends, is a calorie bargain. According to my calculations, one serving of the meaty (fishy?) version (minus the potatoes) was 280 calories. Add in the potatoes and you have a delicious, filling meal for around 450 calories. Obviously you could do without the cheese which would knock off about 100 calories but then it really would just be fish, tomatoes and olives and I think we all deserve slightly more than that. As long as you only use 30 grams of cheddar (and don’t eat another 30 grams while you’re cooking) the dish will remain low calorie.

We heated up the other halves in the oven the next day and we found them to be even nicer as the flavours had all mingled together in quite a pleasing way. Yum!