You will find Korean Gochujang paste in loads of my recipes and for good reason. It’s the perfect perk to put a twist on a classic recipe, and adds a good hit of flavour to anything you add it to. If you haven’t tried it already, I really recommend you do. You can buy it in most supermarkets now but if in doubt, it’s also on Amazon!

If you’d like an even lighter version of this recipe you can omit the rice. This will bring the dish down to 437 cals. 

NUTRITIONAL INFORMATION

Serves 2 – per serving = 537 cals, 20.8g fat, 64.1g carbs, 32.3g protein 

INGREDIENTS

• 250g lean beef mince, raw 
• 250g mushrooms, diced 
• 3 cloves garlic, finely chopped 
• 1 tbsp ginger paste 
• 1 tbsp Korean BBQ Seasoning (optional – I use Cape Herb and Spice – and BBQ seasoning will do) 
• 3 tbsp light soy sauce 
• 1 tbsp dark soy sauce 
• 2 tbsp gochujang paste 
• 1 tbsp light brown sugar 
• 1/2 tbsp honey 
• 1 tbsp rice wine vinegar 
• Juice 1 lime 
• 250g pack of basmati rice 
• 4 large tortilla wraps
• 150g shredded mozzarella (120g for inside and 30g for on top)
• 3 spring onions 
• Chilli oil (optional) 
• Handful coriander, finely chopped
• 120ml light crème fraiche mixed with juice of 1 lime 

METHOD

1. Take a large frying pan, spray with low calorie cooking spray and add the mince. Season with salt and pepper and then fry for 5-6 minutes until almost browned then add the mushrooms, garlic, ginger and bbq seasoning. Fry for another 2-3 minutes then add both soys, the gochujang paste, sugar, honey, rice vinegar, lime juice and a splash of cold water (up to 150ml – you want to add enough to loosen the gochujang). Add the rice straight from the pack and then simmer on a medium heat for 5 minutes until the rice is piping hot and the sauce becomes glossy and sticks to the rice and mince. Take the filling off the heat.
2. Pre heat the oven to 180c. Get a large round dish suitable for baking ready (I use a pie dish). Spray dish with low calorie cooking spray. 
3. Cut the the wraps in half. Taking each half in turn fill with an eighth of the mixture from the pan and fold in on itself to form a triangle. Place in the round dish and repeat with the other wraps so you have eight parcels. Mine spill a little over the edges so I tuck them in so the edges aren’t exposed. 
4. Once the wraps are neatly in the dish, brush the top with cold water. Then sprinkle over the remaining cheese.
5. Bake for 15-20 mins until the cheese is golden and the wraps are starting to colour. Keep and eye as you don’t want them to dry out.
6. Serve topped with a drizzle of lime crème fraiche, spring onions, coriander and chilli oil (with lime extra crème fraiche for dipping). 

Enjoy! 

The post Korean Baked Beef Pockets first appeared on Slimming Kitchen Secrets.

As always, if you like my recipes. Don’t forget my cookbook ‘Slimming Kitchen Secrets’ is available now!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 9 points or 490cals, 21.3g fat, 50.3g carbs, 32.6g protein

INGREDIENTS

1 tsp each paprika, smoked paprika, cumin, oregano, salt 

1/2 tsp each garlic powder, onion powder, chilli flakes and black pepper

500g sweet potato, cubed 

1 tsp olive oil

400g lean beef mince (5%)

240g low fat cottage cheese 

2 medium avocados, halved and sliced 

Handful of fresh coriander, finely chopped 

For the hot honey 

4 tbsp honey

1 tsp chilli flakes 

1 tsp white wine vinegar 

METHOD

1. Mix together the herbs, spices, salt and pepper in a small bowl. 
2. Pop the cubed sweet potato in a large bowl, add 1 tsp olive oil and half the spice mix. Toss and pop in the air fryer. Cook on 180c for 20-25 minutes (until browned and soft).
3. Five minutes before the potato is cooked, pop the mince in a large frying pan, add the other half of the spice mix and spray with 1kal. Fry for 5-7 minutes, until the mince is browned. 
4. While the mince is cooking, add the honey to a small sauce pan and warm over a medium heat. Add the chilli flakes and white wine vinegar. Keep on a very low heat to keep it runny til you are ready to serve. 
5. When ready to serve, take 4 bowls and to each add a 1/4 of the sweet potato, 1/4 of the mince, half an avocado (seasoned with salt and pepper) per bowl, 60g cottage cheese and a sprinkle of coriander.
6. Top each with a drizzle of the hot honey.

Enjoy!

The post Hot Honey Beef Protein Bowl first appeared on Slimming Kitchen Secrets.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 2 – 12 WW points or 503 calories, 9.7g fat, 62.6g carbs, 35.4g protein per serving

INGREDIENTS

• Tiger bread baton (200g)
• 1 x 195g sirloin steak, raw
• 1 tbsp steak seasoning
• 1/2 large white onion, peeled and finely sliced
• 1 x green pepper, deseeded and thinly sliced
• 100g mushrooms, sliced
• 30g provolone cheese (or cheese if your choice)
• 2 x tbsp lightest mayo
• 1 x tbsp American mustard
• 1 x tsp Dijon mustard
• 1/2 tsp honey
• 1/2 tsp garlic powder
• Large handful of rocket
  

  METHOD

  1. Before you begin, put the steak in the freezer. This will make it easier to slice. After half an hour take the steak out the freezer, remove the fat and discard and then slice the meat thinly.

  2. Take a large frying pan, spray with low calorie cooking spray and add the steak with 1/2 tbsp of steak seasoning and a little salt and black pepper. Fry for 3-4 minutes until cooked through. The steak will cook very quickly as it’s so thin.

  3. Remove the steak from the pan, pop to one side and then add the onions, pepper and mushrooms with the other 1/2 tbsp steak seasoning to the same pan. Spray with low calorie cooking spray and fry for 4-5 minutes until the onions are soft (add a splash of water if the pan gets dry).

  4.  While the veggies are cooking, slice the bread in half lengthways and pop in the oven on 180c for 5 mins to warm through.

  5. Take a small bowl and mix together the mayo, mustards, honey and garlic.

  6.  Add the steak back to the pan, toss with the vegetables and top the mixture with the cheese. Turn the heat to low and let the cheese melt onto the meat and veg and then turn off the heat.

  7.  To assemble pop the bread on a board, spread across the mustard mayo, add the cheese steak mix and then the rocket.

  8. Add the top to the bottom of the sandwich and slice in half.

  9. Enjoy!

Print

Philly Cheesesteak

WW POINTS AND NUTRITIONAL INFORMATION Serves 2 WW – 12 points per serving or 503 calories, 9.7g fat, 62.6g carbs, 35.4g protei

Servings 2

Ingredients

• Tiger bread baton 200g
• 1 x 195g sirloin steak raw
• 1 tbsp steak seasoning
• 1/2 large white onion peeled and finely sliced
• 1 x green pepper deseeded and thinly sliced
• 100 g mushrooms sliced
• 30 g provolone cheese or cheese if your choice
• 2 x tbsp lightest mayo
• 1 x tbsp American mustard
• 1 x tsp Dijon mustard
• 1/2 tsp honey
• 1/2 tsp garlic powder
• Large handful of rocket

Instructions

• Before you begin, put the steak in the freezer. This will make it easier to slice. After half an hour take the steak out the freezer, remove the fat and discard and then slice the meat thinly.
• Take a large frying pan, spray with low calorie cooking spray and add the steak with 1/2 tbsp of steak seasoning and a little salt and black pepper. Fry for 3-4 minutes until cooked through. The steak will cook very quickly as it’s so thin.
• Remove the steak from the pan, pop to one side and then add the onions, pepper and mushrooms with the other 1/2 tbsp steak seasoning to the same pan. Spray with low calorie cooking spray and fry for 4-5 minutes until the onions are soft (add a splash of water if the pan gets dry).
• While the veggies are cooking, slice the bread in half lengthways and pop in the oven on 180c for 5 mins to warm through.
• Take a small bowl and mix together the mayo, mustards, honey and garlic.
• Add the steak back to the pan, toss with the vegetables and top the mixture with the cheese. Turn the heat to low and let the cheese melt onto the meat and veg and then turn off the heat.
• To assemble pop the bread on a board, spread across the mustard mayo, add the cheese steak mix and then the rocket.
• Add the top to the bottom of the sandwich and slice in half.
• Enjoy!

The post Philly Cheesesteak first appeared on Slimming Kitchen Secrets.

When we moved back to Newcastle, I had a rather large Sugo shaped hole in my heart and so I decided it was about time I tried to come up with my own version of the dish. The result below is the closest I could get to it tasting as good as the masters in Manchester. It’s a little higher in points for a pasta dish, but I promise you, its worth every single one of them. The recipe makes a huge batch of pasta sauce and so you can freeze plenty for another day. It’s a great dish to make family or friends as it feels so luxurious but it really doesn’t take much effort at all.

The pasta shape used in Sugo for this is usually Orecchiette and so when I can get my hands on it (usually in the Aldi special buys aisle) I always stock up. It’s the perfect shape to neatly cup the sauce and meat and is a lovely texture too. If you can find orecchiette, feel free to use the pasta of your choice.

You can get nduja in most supermarkets these days but if you are struggling have a look in your local Italian deli. This lovely spicy spreadable pork sausage takes this dish to a whole new level!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 8 = 9 points per serving for the sauce – add extra points for your serving of pasta – I usually serve 60g dried per person for a total of 15 points.

Per serving = 246 cals, Fat 4.6g, Carbs 11.5g, Protein 14.1g 

INGREDIENTS

• 400g beef shin, raw
• 400g pork shoulder, raw
• 2 carrots, peeled and finely diced
• 1 onion, peeled and finely diced
• 2 sticks of celery, finely diced
• 6 cloves of garlic, peeled and finely minced
• 2 anchovy fillets, finely chopped
• 50g njuda sausage (you can get this in most deli style shops now)
• 1 tbsp tomato puree
• 250ml red wine
• 500ml beef stock (made of 1 stock cube)
• 2 x 400g tins of chopped tomatoes (Mutti are the best but any will do)
• 2 bay leaves
• Spring of fresh thyme and rosemary
• 1 tsp oregano
• 50g parmesan, grated

METHOD

Preheat the oven to 150c (fan assisted).

Season the beef and pork with salt and pepper then take a large sauce pan, spray with 1kal and on a medium/high heat add the beef shin to the pan and brown on all sides. Remove from the pan, pop to one side and then do the same with the pork shoulder. Remove from the pan.

Spray the same pan with 1kal again and add the carrot, onion and celery. Fry on a medium heat until everything begins to soften (6-8 minutes). Add the garlic and anchovies and fry for another minute.

Add the nduja to the pan, fry for a minute or two until the oils start releasing and it starts to breakup and then add the tomato puree. Stir, fry for a minute and then add the red wine to the pan. Reduce the wine for a few minutes and then add the beef stock, tomatoes, bay, thyme, rosemary and oregano. Add the beef and pork back to the pan (chop into a few large chunks if you are struggling to get the meat to fit), make sure the sauce covers the meat and season well. Bring to the boil and then take off the heat, add the lid and then pop in the oven for 3-3.5 hours.

Once the cooking time is up the meat should be falling apart. You can either shred the meat in the sauce or take it out the pan and shred it on a plate. Either way, once shredded, put the pan back on the heat (with the meat and sauce) and reduce the sauce if it is still too thin until it thickens up. Adding the meat will help with this anyway.

Finally add the parmesan, stir and then season with salt and pepper to taste.

Serve with pasta of your choice.

Enjoy!

Print

House Sugo at Home

WW POINTS AND NUTRITIONAL INFORMATION

Serves 8 = 9pp per serving for the sauce – add extra points for your serving of pasta – I usually serve 60g dried per person for a total of 15 points.

Per serving = 246 cals, 4.6g fat, 11.5g carbs, 14.1g protein

Servings 8

Ingredients

• 400 g beef shin raw
• 400 g pork shoulder raw
• 2 carrots peeled and finely diced
• 1 onion peeled and finely diced
• 2 sticks of celery finely diced
• 6 cloves of garlic peeled and finely minced
• 2 anchovy fillets finely chopped
• 50 g njuda sausage you can get this in most deli style shops now
• 1 tbsp tomato puree
• 250 ml red wine
• 500 ml beef stock made of 1 stock cube
• 2 x 400g tins of chopped tomatoes Mutti are the best but any will do
• 2 bay leaves
• Spring of fresh thyme and rosemary
• 1 tsp oregano
• 50 g parmesan grated

Instructions

• Preheat the oven to 150c (fan assisted).
• Season the beef and pork with salt and pepper then take a large sauce pan, spray with 1kal and on a medium/high heat add the beef shin to the pan and brown on all sides. Remove from the pan, pop to one side and then do the same with the pork shoulder. Remove from the pan.
• Spray the same pan with 1kal again and add the carrot, onion and celery. Fry on a medium heat until everything begins to soften (6-8 minutes). Add the garlic and anchovies and fry for another minute.
• Add the nduja to the pan, fry for a minute or two until the oils start releasing and it starts to breakup and then add the tomato puree. Stir, fry for a minute and then add the red wine to the pan. Reduce the wine for a few minutes and then add the beef stock, tomatoes, bay, thyme, rosemary and oregano. Add the beef and pork back to the pan (chop into a few large chunks if you are struggling to get the meat to fit), make sure the sauce covers the meat and season well. Bring to the boil and then take off the heat, add the lid and then pop in the oven for 3-3.5 hours.
• Once the cooking time is up the meat should be falling apart. You can either shred the meat in the sauce or take it out the pan and shred it on a plate. Either way, once shredded, put the pan back on the heat (with the meat and sauce) and reduce the sauce if it is still too thin until it thickens up. Adding the meat will help with this anyway.
• Finally add the parmesan, stir and then season with salt and pepper to taste.
• Serve with pasta of your choice.
• Enjoy!

The post House Sugo at Home first appeared on Slimming Kitchen Secrets.

You can bake the dish at the end if you fancy (make sure to add additional points if you use more cheese) however I’ve tested it both ways and my favourite is to stir the cheese through the pasta and let it go all stringy and melty. Divine.

I used Cape Herbs and Spices Texan Steak Seasoning in this recipe but you can use any steak seasoning you can get your hands on (Schwartz do one which is available in most supermarkets). Pickle relish is also widely available, just look near the chutneys!

If you are feeling really extra you can fry up a couple of slices of bacon near the end of cooking the pasta. Remove the fat, fry in 1kal til crispy and then chop to a fine crumb, then sprinkle across the finished dish when you are dressing it. If you use bacon this would make it one extra point per person.

 POINTS AND NUTRITIONAL INFORMATION

Serves 6 – per serving = 9 points or 441 cals, 12.3g fat, 51.6g carbs, 29.4g protein

Ingredients

500g lean (5%) beef mince, raw

1 white onion,  finely diced

4 garlic cloves, finely minced

5 tsp steak seasoning

1 beef stock cube, crumbled

1 tbsp tomato puree

1 tsp paprika

½ tsp each onion powder and garlic powder

1 tbsp Worcestershire sauce

400g tin of tomatoes

1 tsp salt

360g pasta (shape of your choice), dry

2 tbsp each reduced sugar and salt ketchup, American yellow mustard and pickle relish

75g light Cheddar cheese, grated

3 spring onions, sliced into thin rounds

2 large gherkins, sliced into rounds

Low calorie cooking spray

Method

1. Take a large pan (with a lid if you have one), spray with low-calorie cooking spray and add the mince. Fry on a medium/high heat for around 5 minutes until the meat starts to brown and cook through.
2. Add the onion and garlic with 2 teaspoons of the steak seasoning, fry for another few minutes, and then crumble in the stock cube and add the tomato purée.
3. Stir-fry for a minute, and then add the paprika, onion powder, garlic powder and Worcestershire sauce.
4. Fry for a few seconds and then add the tomatoes, 1 litre of boiling water and 1 teaspoon salt. Stir and add the pasta, stirring to make sure the stock covers it.
5. Bring to the boil, pop the lid on and reduce to a simmer for 10–12 minutes until the pasta is cooked through (the pasta should absorb most of the water so the dish doesn’t end up a runny consistency).
6. Remove the lid, add the remaining steak seasoning, ketchup, mustard and pickle relish, and simmer for another 5 minutes, letting the sauce thicken up.
7. Season to taste with salt and pepper and then finally stir through the cheese, spring onions and gherkins. Simmer for another minute or so to let the cheese melt, then remove from the heat.
8. Plate up and sprinkle with bacon crumb if you are having it.

The post Cheeseburger Pasta first appeared on Slimming Kitchen Secrets.

smart points and nutritional information

Serves 2 = 11sp per serving on BLUE and GREEN and 5sp on PURPLE (when using whole grain rice or pasta)

Per serving

• Calories – 633
• Fat – 14.2g
• Carbs – 65.6g
• Protein 56.1g

Ingredients

300g lean rump or frying steak, raw, fat removed and cut into thin strips

1 tbsp plain flour

2 tsp paprika

1 onion, sliced

2 cloves of garlic, peeled and finely chopped

Box of mushrooms, sliced

2 tsp Dijon mustard

1 tbsp tomato puree

1 beef stock cube (made up with 400ml boiling water)

Grating of nutmeg

2 tbsp half fat sour cream

1/2 tsp red wine vinegar

Handful of parsley, roughly chopped

120g tagliatelle (wholewheat if on F&H)(or 120g dried basmati rice if you fancy that instead)

Method

Coat the beef in ½ the flour, ½ the paprika and season with salt and pepper.

Spray a large frying pan with 1kal and fry the steak on a medium/high heat until browns (I fried for around 6 minutes). Remove from the pan and pop to one side on a plate.

Spray the pan again with 1 kal, add the onions to the pan and fry for a few minutes and then add the rest of the flour.  Fry for another few minutes until the onions start to soften (add a little water if the pan gets too dry). Add the garlic and mushrooms and fry for another few minutes. Add the rest of the paprika, Dijon mustard and tomato puree, stir and fry for another minute and then add the beef stock. Add the meat back to the pan and then stir and simmer on a medium to high heat for around 10 minutes so that the sauce starts to reduce and thicken.

Whilst the stroganoff is simmering, put the pasta (or rice) on til al dente, then drain.

Turn the heat on the sauce to low then add the sour cream and nutmeg, stir and simmer for another few minutes. Add the parsley and red wine vinegar, stir, taste and season if needed. Stir through the pasta, coating well and serve in some nice big pasta bowls.

Enjoy!

Print

Beef Stroganoff

Nutritional Information

Per serving

11sp on BLUE and GREEN and 5sp on PURPLE (when using whole grain rice or pasta)

Calories - 633

Fat - 14.2g

Carbs - 65.6g

Protein 56.1g

Course Main Course

Cuisine Russian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 633kcal

Ingredients

• 300 g lean rump or frying steak raw, fat removed and cut into thin strips
• 1 tbsp plain flour
• 2 tsp paprika
• 1 onion sliced
• 2 cloves of garlic peeled and finely chopped
• 1 box of mushrooms sliced
• 2 tsp Dijon mustard
• 1 tbsp tomato puree
• 1 beef stock cube made up with 400ml boiling water
• Grating of nutmeg
• 2 tbsp half fat sour cream
• 1/2 tsp red wine vinegar
• Handful of parsley roughly chopped
• 120 g tagliatelle wholewheat if on F&H(or 120g dried basmati rice if you fancy that instead)

Instructions

• Coat the beef in ½ the flour, ½ the paprika and season with salt and pepper.
• Spray a large frying pan with 1kal and fry the steak on a medium/high heat until it browns (I fried for around 6 minutes). Remove from the pan and pop to one side on a plate.
• Spray the pan again with 1 kal, add the onions to the pan and fry for a few minutes and then add the rest of the flour.  Fry for another few minutes until the onions start to soften (add a little water if the pan gets too dry)
• Add the garlic and mushrooms and fry for another few minutes. Add the rest of the paprika, Dijon mustard and tomato puree, stir and fry for another minute and then add the beef stock.
• Add the meat back to the pan and then stir and simmer on a medium to high heat for around 10 minutes so that the sauce starts to reduce and thicken.
• Whilst the stroganoff is simmering, put the pasta (or rice) on til al dente, then drain.
• Turn the heat on the sauce to low then add the sour cream and nutmeg, stir and simmer for another few minutes. Add the parsley and red wine vinegar, stir, taste and season if needed.
• Stir through the pasta, coating well and serve in some nice big pasta bowls.

The post Beef Stroganoff first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 6 – per serving = 6 points or 534 cals, 22.9g fat, 30.2g carbs, 47.5g protein

Ingredients

800g extra lean diced beef steak

1 onion, peeled and finely sliced

80g chorizo, peeled and sliced into thin rounds

2 red peppers, deseeded and sliced

250g chestnut mushrooms, sliced

4 garlic cloves, finely minced

1 tsp chilli flakes

2 tsp each of paprika and dried oregano

125ml red wine

2 x 400g tins of chopped tomatoes

1 beef stock cube made up with 500ml boiling water

2 bay leaves

Low calorie cooking spray

Salt and pepper

For the potato top

600g Maris Piper potatoes, peeled and cubed

50ml skimmed milk

1 tbsp light butter

½ beef stock cube, crumbled

80g gruyere cheese, finely grated

Method

1. Take a large ovenproof pan with a lid. Spray with low-calorie cooking spray, add the beef (you may need to do this in batches), season with salt and pepper and fry until sealed. Remove the beef from the pan.
2. Spray the same pan again with low-calorie cooking spray, add the onion and chorizo and fry for 5–6 minutes until the onion starts to soften and the chorizo oils release. Add a little water to the pan if it starts to get dry.
3. Add the peppers, mushrooms, garlic and chilli flakes and fry for another minute. Add the paprika and oregano, fry for a minute, then pour in the red wine. Simmer for a few minutes until the wine starts to reduce and then add the tomatoes, stock and bay leaves.
4. Add the beef back to the pan, season, stir and bring to the boil, then pop on a lid and reduce to a simmer. At this point, you can either simmer the stew on the hob on low for 2 hours, stirring regularly, or pop in the oven at 180°C for 2 hours. Either way, remove the lid for the last 15 minutes of cooking to thicken the stew up a little.
5. While the stew is simmering, boil the potatoes in lightly salted water for 15 minutes until they are soft. Drain the potatoes and add to a large bowl, then mash (or preferably rice) the potato until smooth.
6. Warm the milk with the butter and add to the potato. Mix until the mash is nice and smooth. Don’t overmix as you don’t want the mash to go gluey. Season to taste with salt and pepper.
7. Once cooked, pour the stew into a large baking dish and let cool (for around half an hour if you have time) – this will stop the mash sinking into the beef. Next, add the mash to the top of the stew (or pipe on if you are feeling fancy).
8. Crumble over the half beef stock cube, sprinkle over the Gruyère and then pop back in the oven (on 180°C fan) for 30 minutes, so the top of the mash goes nice and crispy.
9. Remove from the oven and leave to rest for 5 minutes before you serve.

The post Cheesy Potato Topped Beef and Chorizo Stew first appeared on Slimming Kitchen Secrets.

I used Warburton’s Soft White Rolls for this burger in particular as I love how the soft roll goes with the crunchy slaw. They work out at 4sp each so if you use anything else, be sure to remember to adjust the points.

Glazed Korean Beef Burgers

Ingredients

For the burger patties – ( makes 6 patties – 3sp per patty on all plans)

500g lean beef mince

1 tsp sesame oil

3 garlic cloves, peeled and grated

Thumb sized piece of ginger, peeled and grated (or ½ tbsp ginger paste)

1 tbsp tomato ketchup

½ tbsp hoisin sauce

1 tsp light soy sauce

1 tsp rice wine vinegar

1 tsp honey

1 tbsp gochujang paste

150ml water

For the slaw – makes 6 portions – 1sp per portion on all plans

½ finely shredded red cabbage

1 small carrot, peeled and grated

3 tbsp lightest mayonnaise

1 tsp honey

1 tbsp rice wine vinegar

2 tsp sriracha chilli sauce

To serve

Bun of your choice (I used a Warburton’s White Sliced Roll which is 4sp on all plans)

Salad leaves

2 spring onions, sliced

Butternut Squash Chips (if you fancy)

Method

Take a frying pan, spray with 1kal and add the sesame oil, garlic and ginger. Fry for a few minutes and then add the ketchup, hoisin sauce, soy sauce, rice wine vinegar, honey, gochujang and water. Stir and simmer for a few minutes until the sauce thickens a little and turn the heat down to low.

Take a large bowl, add the mince, season with salt and pepper and add half of the sauce from the pan. Combine everything together and form into burger patties. Pop into the fridge for 30 minutes to let the burgers set a little.

Whilst the burgers are setting you can make the slaw. To a large bowl add the mayo, honey, rice wine vinegar and sriracha and mix. Remove a little of the sauce mix and pop into a small bowl (you will spread this on the burger buns later when you are building the burger). Add the red cabbage and carrot to the large bowl, mix everything together and season with salt to taste. Pop in the fridge until you serve.

Next take a griddle/frying pan, heat and spray with 1kal and then, cooking 2 burgers at a time, cook the burgers for 4-5 minutes on each side until cooked through. Keep in a warm oven until all the burgers are cooked and then, using half the remaining glaze, brush over the burgers and pop back in the oven for a few minutes (add a little water to the glaze if its reducing to make it more saucy). Finally remove the burgers from the oven and brush with the last of the glaze.

To serve, spread the base of the bun with a little of the reserved mayo sauce mix, top with salad leaves, then a burger, then a spoonful of the slaw and then a sprinkle of spring onions. Squish down a bit and enjoy!

The post Glazed Korean Beef Burgers first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 7 points or 419 cals, 21g fat, 23.2g carbs, 34.5g protein

Ingredients

1 red onion, finely diced

1 pepper, deseeded and finely diced

2 large tomatoes, diced into 1cm chunks

3 cloves of garlic, finely minced

1 red chilli (if you like spice), finely chopped

200g basmati rice

1 vegetable stock cube, crumbled

3 tsp pilau seasoning

100g frozen peas

2 tsp light butter

1 1/2 tsp ground tumeric

10g fresh coriander, finely chopped

1 lemon

4 x 120g salmon fillets

Low calorie cooking spray

For the spiced mint yoghurt

15g each fresh coriander and fresh mint leaves, roughly chopped

3 green chillies (deseeded if you don’t like things too hot), roughly chopped

2 garlic cloves, roughly chopped

½ tsp sugar

Juice of ½ lemon

200ml fat free Greek yoghurt

Method

1. Preheat the oven to 180°C (fan).
2. To make the mint yoghurt, blitz all the ingredients together and spoon into a bowl. Cover and pop in the fridge until you are ready to serve.
3. To make the pilau, add the onion and pepper to a frying pan and spray with low-calorie cooking spray. Fry for 5–6 minutes until the onion is soft, adding a splash of water if the pan gets dry, and then add the tomatoes, garlic and chilli and fry for another 2 minutes. Turn off the heat.
4. Meanwhile, in a separate pan, pop your rice on to cook, adding the crumbled stock cube and a teaspoon of the pilau seasoning to the rice pan. When the rice has 3 minutes left, add the peas to the pan.
5. Once cooked, add the rice and peas to the frying pan with the vegetables. Pop the frying pan back on a medium/high heat.
6. Make a well in the middle of the rice, add 1 teaspoon of butter, let it melt, then add 1 teaspoon of the turmeric and 1 teaspoon pilau seasoning. Once the spices have combined into the butter, stir-fry the rice so the butter melts nicely through all the rice.
7. Remove the rice from the heat, toss through the fresh coriander and add the juice of half the lemon. Pop on a lid and leave to rest while you cook the salmon.
8. For the salmon, spray a frying pan with low-calorie cooking spray and then add the salmon, skin side down. Sprinkle with 1 teaspoon pilau seasoning and fry for 3–4 minutes until the skin is crispy. Turn the salmon over and fry for 3–4 minutes on the other side until the salmon is cooked through.
9. Add the remaining butter to the pan with the remaining ½ teaspoon of turmeric. Once the butter and turmeric have melted together, coat the salmon, fry for a further minute, and then turn off the heat.1
10. Serve in big bowls with the rice on the bottom, salmon on top, a good slosh of spiced mint yoghurt and a wedge of lemon each.

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If you don’t want to use the wine, simply omit, you don’t need to replace it with any extra stock. This will make the risotto 8sp per serving.

One tip I picked up from the lovely Gemma at her cookery classes (You Say Tomato Cooking) is to keep the ends of your parmesan (the rind) so that you can use it as a ‘cheesy teabag’. I love this idea as it means you are using every part of the ingredient and so I’ve added it here to the stock to up the flavour. If you don’t have a rind to hand, don’t worry, simply leave this out but it adds a lovely additional base flavour (when I get to the rind I pop it in a food bag and into the freezer so I’ve always got one to hand now!).

If you don’t fancy using steak you can make this risotto with any meat you like, I’ve included the points for the risotto on its own as well as with the steak so you can adjust it if needs be.

The breadcrumbs add a lovely texture to the dish as well as a hit of flavour at the end. It’s not the end of the world if you don’t include them in the recipe but they really do take the dish to the next level!

Tomato and Mascarpone Risotto with Steak

Serves 4 = 9sp per serving for the risotto, 1sp per serving for the breadcrumbs and 5sp per steak = 15sp in total per serving on all plans

Ingredients

1 onion, peeled and finely chopped

2 tsp olive oil

3 garlic cloves, peeled and finely chopped

200g arborio rice, dry

125ml white wine

1 tbsp tomato puree

1 vegetable stock cube

400g tin of chopped tomatoes

30g parmesan

30g light mascarpone

1 tsp butter

1 lemon (zest is used in breadcrumbs below, juice of ½ in risotto and the other half of the lemon cut into 4 for serving with the dish)

4 x 225g lean rump steak

For the breadcrumbs

30g panko breadcrumbs

Handful of fresh parsley, finely chopped

Zest of 1 lemon

1 tsp garlic powder

Method

Take a blender and add the chopped tomatoes, the crumbled stock cube and 400ml boiled water. Blend until smooth and then add to a large sauce pan. Add the other 400ml water, stir and keep the stock mixture simmering as you make the risotto (add the parmesan rind to the stock if using).

Next take a large non stick pan spray with 1kal and fry the onion in the oil until soft and golden (6-7 minutes). Then add the garlic and fry for a few minutes more. Add the Arborio rice and toast for a minute then add the wine, simmering until reduced by half.

Add the tomato puree to the pan, stir fry for a minute and then begin to add the stock a few ladles at a time, stirring and simmering and adding more stock once the previous addition has absorbed in the rice. Keep adding the stock until the rice is cooked to your liking (I like it so it still has a bit of a bite which takes around 25 minutes). You may not use all the stock, it will depend on the heat of your pan so if you have some left over don’t worry.

Ten minutes before the rice is ready, season the steak with salt and pepper and then add to a hot frying pan sprayed with 1kal. Cook the steak to your liking (I cook on a high heat for 3 minutes on each side as I like it medium rare). Remove the steak from the pan and pop onto a chopping board to rest. In the same pan that you cooked the steak, add the breadcrumbs, lemon zest, parsley and garlic powder. Reduce the heat to medium and toast the breadcrumbs until they are a light golden colour. Keep a close eye on the breadcrumbs so they don’t catch and burn. Remove the breadcrumbs from the pan and pop into a bowl until you need them.

Once most of the liquid in the risotto has absorbed and it is cooked to your liking, remove the risotto from the heat and add the parmesan, mascarpone and butter. Stir and then add the juice of half a lemon to the as well as any extra salt and pepper to season.

Slice the steak and get ready to serve.

Add the risotto to a bowl, top with the sliced steak sprinkle across the herby breadcrumbs. Add some crushed chillies if you fancy and serve with a slice of lemon.

Enjoy!

The post Tomato and Mascarpone Risotto with Steak and Herby Breadcrumbs first appeared on Slimming Kitchen Secrets.