Friday, September 30, 2011

Fat Free Friday Thanks to Jamie Oliver's 30 Minute Meals

Ok this is going to be a quickie, but it's one I had to share.  I was out shopping yesterday and picked up Jamie Oliver's, Jamie's 30 Minute Meals.....a little late to the party, I know, but wow this is a great book.  I actually adapted one of his recipes last night, as I didn't have all the ingredients.  I only had a good look at the book once I got home.  Oh what I could have cooked if I had shopped while I was out.  I also forgot to take photos of the meal I made....what a hopeless blogger, but it is school holidays here and I have other things on my mind.  So you'll have to put up with the wonderful photography of David Loftus from the book....... here goes.

Mr Beach House loved the fish and let me tell you, even though I think he is easy to cook for, as he eats most things..... he will also let you know if it's not nice.  But his actual words were 'restuarant quality darl'.

So the only bit of this 30 minute meal I made, was the Asian Style Salmon on page 188 and I had to use what I had, but believe me this is one I am adding to my Week Night Wonder series.  That is the 10-15 recipes I rotate every 2 weeks or so that I don't have to think too hard about.  But who knows, with Jamie's new book the 10-15 may turn into 30-40, as I think I'm in love.

Anyhoo this is what I did with the adaptation.

Asian Style Salmon
2cm piece of fresh ginger peeled
1 clove garlic peeled, cause I was only feeding 2 people not 4
1/2  brown onion roughly chopped
1 tablespoon of soy sauce
Juice of 1 lemon..... Jamie uses 2 limes
2 Atlantic salmon cutlets.  Jamie used skin on fillets, but remember I had to go with what I had.
Chinese Five Spice powder

Pre heat oven to 180 C or 350 F.  Wizz the first 5 ingredients into a liquid paste.  Place salmon cutlets into a small baking dish so they fit together quite snugly, although mine weren't quite as snug as Jamie's.  Place half the paste mixture on top of the Salmon and rub into the fish.  Turn the fish over and repeat with the remainder of the mixture.  Sprinkle a small amount of the Chinese Five Spice Powder on to the Salmon.  This spice in my opinion, made the dish, so don't leave this one out.  You don't need much, but it complimented  the salmon amazingly.
Place the baking dish on the top shelf and set timer to 18 minutes.  The fish came out perfectly moist and just cooked through.  I don't like rare salmon in the middle.  I mean if I want to eat sushi, I'll buy some.

I served this with baked sweet potato, which I had been baking for 20 minutes before I even decided to make Jamie's dish, so that's how quick his meals are to put together.  I also blanched some asparagus and made a small green salad.

Now I know this post is partially titled Fat Free Friday and you are all probably saying to yourself, that Salmon is not fat free and of course you are right.  But these are good fats that can help with weight loss, as they are nutrient dense and high in protein, which is filling.  As you may be aware, I recently disgraced myself on the ski slopes and have decided to lose 10-15 kilos as a result.  Well the good news is, I have lost 4 kgs in 2 weeks by cutting out alcohol and coffee, all sweets and eating less carbs and more protein and salads.

The lovely Mel from Georgica Pond left me a comment recently that she took a different approach and this is what she did to loose 14kg

Well, talking diets - I lost 14kg in about 4 months last year, after having my daughter. I did it with a combination of Optifast shakes for morning and/or lunch, sashimi for lunch, and pretty much no carbs at all. However I refused to give up alcohol and coffee as they are my two favourites and just included them in my daily calorie count. And it worked a treat, because I stuck with it and got down to a size 6 from a 14. I used an app on my iphone called Fitness Pal which helped me count and track calories and was the best thing for keeping me accountable and in control because while you think you're not eating much, it all adds up and before you know it you're well over your daily limit. This helped me be strict and disciplined and it sure worked. Good Luck!

I have tried the shakes but unfortunately for me I like food too much.  I like alcohol and coffee too, but am prepared to give it up 'til I loose the weight.  Do you have any weight loss tips for me?
Today I am linkied up with


  1. hi carolyn, i love the show and bought the book for my mum. cutting down on carbs, adding protein to every meal and avoiding sugar helps me. have a good weekend.
    cheryl x

  2. This recipe looks great! I really like Jamie Oliver so I am going to have to check out this book!!

  3. i haven't seen the show
    but i know who he is

    right now i need a little less
    fat in my life!

    thanks for linking up to
    fridays unfolded!


  4. I am so over giving out diet tips but I keep mentally striving. I am into this book and will probably pick it up at some point.

  5. Congratulations on the weight loss. You go girl!! I have Jamie's book, but I haven't given anything a go yet. I thought the layout a bit difficult to follow, but now I'll have another look. Have a great weekend Carolyn! Leahx

  6. Thanks for the mention Carolyn, I hope you get some inspiration from my experience, but everyone is different. Believe me, nobody loves food more than me, nor a bottle of wine for that matter, and I managed to do it, but I failed several times before I succeeded. I absolutely believe that successful weightless is as much about your mental state as what goes in your mouth. You just have to decide you're going to do it, but in my experience if you're not in the right space emotionally and mentally then it's an uphill battle. Hope you find what works for you.

  7. I completely agree Mel. It was the skiing fiasco that changed my mental state and here we all are. One's mental state is everything in this game.

  8. We like salmon and this receipe really sounds like a good one. Your Weekly Night Wonders sound like a great idea too!

    I appreciate you participation in Potpourri Friday and will look forward to seeing you every week!


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