Lynton Weight Lose Meals

AUBERGINE
CURRY

From Phase 1
Serves 1

Ingredients:
• 2 large aubergines
• mild olive oil
• 3 whole cloves
• small cinnamon stick
• 1 bay leaf
• 6 spring onion tops, dark green part only, finely chopped
• 1/2 teaspoon ground coriander
• 1 teaspoon each of; ground cumin, paprika and ginger
• 1/4 teaspoon cayenne pepper (1/2 teaspoon if you like it hotter)
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon of ground tumeric
• 200gram can of chopped tomatoes or fresh tomatoes chopped and skinned
• garlic salt and ground black pepper  

Preperation:
Pre heat oven to 230C/Gas 8
Cut aubergines into bite sized pieces
(You might prefer to cover the cut aubergines in salt for 20 minutes to release the natural bitter juices, most aubergine recipes nowadays do not suggest this, however I still do this because I find this way they soak up less oil and just seem to taste nicer.  So if salted leave for 20mins then rinse and pat dry with kitchen roll)
Heat a large roasting tin
Add the aubergines and drizzle with olive oil, toss to evenly coat, season and roast for 40 minutes until completely tender and slightly charred
Heat a tablespoon of olive oil in a large pan and fry the cloves, cinnamon and bay leaf for a few seconds. Add the chopped green spring onion tops and fry for 2-3 minutes until just beginning to colour around the edges. Add the ground spices and fry gently for another minute. Stir in the tomatoes and add a 1/4pint of boiling water. Season to taste with garlic salt and pepper and bring to a gentle simmer. cook for about 10minutes gently until it has slightly reduced and thickened.  Add the roasted aubergines and stir, cook for a few more minutes.

Mushroom salad
with tarragon

From Phase 1
Serves 1

Ingredients:
• 90 g (3 1/4 oz) medium-sized, firm mushrooms
• 3 sprigs tarragon
• 1/2 lemon
• 1 teaspoon rapeseed oil
• Powdered shallot
• Fleur de sel, freshly ground white pepper
• 3 drops soy sauce (optional)

Preparation:
Thoroughly wash the mushrooms (you may peel them with the tip of a small knife if you wish) and pat them dry. Slice them finely on a chopping board, then lay them on a large flat plate.
Sprinkle with white pepper, finely chopped tarragon leaves and powdered shallot. Add a squeeze of lemon, 1 teaspoon of olive oil and, if you wish, the soy sauce.
Marinate for 5 min, then sprinkle with a few grains of fleur de sel before serving.

Enjoy alongside a Lynton Weightloss omelette & salad.

Stir-fried sweet and
sour prawns

From Phase 2
Serves 4

Ingredients:
• 20 large prawns
• 150 g (5 oz) mushrooms
• 150 g (5 oz) mung bean sprouts
• 1 tablespoon fresh grated ginger
• 3 tablespoons oil
• 2 tablespoons soy sauce
• 2 sprigs fresh basil
• Salt

Preparation:
Briefly wash the mushrooms and pat them dry. Peel the prawns, keeping tail fins on.

Heat oil in a nonstick pan, throw in prawns and ginger. Stir-fry on high heat for 2 min.

Add mushrooms and bean sprouts, a little salt, and stir-fry for 3 min. Season with soy sauce and garnish with coarsely chopped basil leaves.

Salmon and snow peas
baked in foil

From Phase 3 (Phase 2 using courgettes)
Serves 6

Ingredients:
• 600 g (1 lb 5 oz) skinless salmon fillet
• 400 g (14 oz) snow peas
• 20 basil leaves
• 4 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon balsamic vinegar
• 1 teaspoon cracked black peppercorns
• 20 g (3/4 oz) butter
• Salt

Preparation:
Top and tail the snow peas. Wash and drain them. Bring a large quantity of salted water to the boil in a saucepan, blanch the snow peas in it, drain them, rinse them in cold running water and drain again.
Remove any remaining bone from the fish, then cut it into small cubes. Add a little salt.
Finely shred the basil leaves. Put them in a bowl with cracked pepper, water, olive oil and balsamic vinegar.
Wrap a snow pea (or a thin slice of courgette at phase 2) around each cube of salmon then thread onto a skewer. Each skewer should hold about 6 cubes of salmon.
Cut 6 rectangles of aluminum foil and butter the central part of each sheet. Raise the edges, then lay a skewer in the middle. Sprinkle with the basil- balsamic mixture then wrap the aluminum around the skewer and seal tightly. Cook for 12 min under the grill or on a barbecue. Serve these skewers with a green salad containing fresh herbs.