SPRINGTIME SALAD BY AUNTIE CATH

SPRINGTIME SALAD BY AUNTIE CATH

Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses, but what some people may not know is that Cath’s other huge passion in life is Food! After studying nutrition whilst on maternity leave with her first child, Caths enthusiasm for food grew – especially for nutritious, budget friendly, tasty family meals…

“With a little tease of summer last week I thought I’d share one of my favourite salad recipes with you. This is my spring/summer go to – light and full of fresh ingredients. Feel free to tag me and BROOD into your dishes – ENJOY!” – Catherine Tyldesley

Brood Live

SPRINGTIME SALAD

INGREDIENTS

* 2 tbsp. fresh lemon juice
* 1/2 tsp. Dijon mustard
* 1/4 c. extra-virgin olive oil
* Kosher salt
* Freshly ground black pepper
* 5 c. packed baby spinach (5 oz.)
* 2 rotisserie chicken breasts, cut into 1/2″ pieces
* 2 c. thinly sliced strawberries
* 3/4 c. chopped toasted pecans
* 1/4 small red onion, thinly sliced
* 5 oz. feta, crumbled

 

METHOD

* Step 1


In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper.

* Step 2


Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine.

* Step 3


Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.

No more years of hurt!

No more years of hurt!

This issue of BROOD comes during one of the most exciting international football tournaments, the Euros. For so many of us it’s a time to look forward to, a time of hope – the eternal hope that so many of us have – and a time to go out and enjoy ourselves. But for those living in refuges for survivors of domestic abuse, just the sound of the Euros might mean switching the TV off.

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My advice is different. I promise.
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Auntie Cath Cooks Tandoori-Spiced Monkfish

Auntie Cath Cooks Tandoori-Spiced Monkfish

Auntie Cath Cooks Tandoori-Spiced Monkfish

 

Ingredients:

  • 280-300g monkfish tail fillet, the thick end
  • 1 tbs rapeseed oil
  • A knob of butter
  • 50ml water
  • Squeeze of lemon juice
  • For the tandoori spice mix:
  • 1 tbsp each of salt and powdered ginger, cumin, coriander, paprika, turmeric and cayenne.
  • For the dal:
  • 100g red lentils
  • 1/2 tspn turmeric
  • 2 tbsp butter
  • 1 tspn cumin seeds
  • 2 shallots or equivalent in onion, peeled and finely chopped
  • 1 fat clove of  garlic, finely chopped
  • 1 small medium hot chilli, seeds included, finely chopped
  • 2 heaped tbsp tinned chopped tomatoes
  • 1 tbsp chopped fresh parsley (or coriander)
  • 2 or 3 heaped tbsp creamed coconut
  • Salt and pepper, to taste

 

 

Auntie Cath Cooks Tandoori Spiced Monkfish
Benson-for-beds

Method:

Pre-heat the oven to 180C/350F/Gas Mark 4. Cut the monkfish into two even fillets, dust all over with the tandoori spice mix and set aside. If you refrigerate it, remember to take it out 10 minutes before you start cooking.

 

Put the lentils in a small pan and add enough cold water to cover them by about an inch. Bring to the boil, skim off any scum, then add the turmeric and a knob of butter (about 1 tbsp). Cover and simmer gently until they’re soft, stirring occasionally.

In a small frying pan, dry-fry the cumin seeds for a minute or two, then pour into a bowl and put to one side. In the same pan, melt another knob of butter and gently fry the garlic, shallots and chilli until the onions are soft and golden. Add the chopped tomatoes and toasted cumin seeds and stir through.

Stir this into the lentils, which should be quite porridgey by now, and add the creamed coconut and chopped parsley. Season to taste with salt and pepper, stir well to mix and set aside to keep warm.

Heat an oven-proof, non-stick pan and trickle in the rapeseed oil to cover the base. Add the monkfish fillets and colour them all over, then place in the oven for 10 minutes.

Remove from the oven, place on the hob, and add the butter, water and a squeeze of lemon juice. Once the butter has melted, baste the fish with the spicy juices for a minute or two.

Slice each piece of monkfish into four discs. Divide the dal between two plates and serve the fish on top, garnished with more herbs if you like.

Auntie Cath Cooks Tandoori Spiced Monkfish

Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses. Making in her mark in the likes of BBC Ones ‘Lilies’ , sitcom ‘Scarborough’, ITVs ‘View Point’ and Ofcourse- the nations favourite‘Coronation Street’.
Catherine has recently finished filming another drama for ITV and was crowned Winner of All Star Musicals 2021. Cath’s other huge passion in life is Food! After study nutrition on maternity leave with her first child- Caths enthusiasm for food grew. Especially nutritious, budget friendly, tasty family meals. We’re thrilled to bits to have Cath join us and share her knowledge and passion! You’re in for a treat with Auntie Caths recipes!

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Auntie Cath’s Energy boosting flapjacks

Auntie Cath’s Energy boosting flapjacks

This month’s recipe is one of my absolute favourites – Auntie Cath’s energy-boosting flapjacks. They’re super healthy and kids are going to love making them. They’re fab for lunch boxes, and you can freeze them!

Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses. Making in her mark in the likes of BBC Ones ‘Lilies’ , sitcom ‘Scarborough’, ITVs ‘View Point’ and Ofcourse- the nations favourite‘Coronation Street’.

Catherine has recently finished filming another drama for ITV and was crowned Winner of All Star Musicals 2021. Cath’s other huge passion in life is Food! After study nutrition on maternity leave with her first child- Caths enthusiasm for food grew. Especially nutritious, budget friendly, tasty family meals. We’re thrilled to bits to have Cath join us and share her knowledge and passion! You’re in for a treat with Auntie Caths recipes!

SUBSCRIBE TO OUR YOUTUBE CHANNEL AND WATCH AUNTIE CATH COOKS:

AUNTIE CATH’S EASY ENERGY-BOOSTING FLAPJACKS

Ingredients
3 large bananas
175 g dates chopped
180 g oats
75 g butter melted
1 tsp ground mixed spice
1 pinch salt

 

Instructions
Preheat oven to 180c/Gas 4
Mash bananas in a bowl (get your hands in there, it’s strangely satisfying)
Stir in everything else, mix it up and let it stand for 15 minutes
In the meantime, grease an 8″ square baking tray
Bake for 20 minutes or until golden brown on top
Take out of the oven, let cool and then enjoy a little piece of damn healthy heaven!

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Related Articles

No more years of hurt!

This issue of BROOD comes during one of the most exciting international football tournaments, the Euros. For so many of us it’s a time to look forward to, a time of hope – the eternal hope that so many of us have – and a time to go out and enjoy ourselves. But for those living in refuges for survivors of domestic abuse, just the sound of the Euros might mean switching the TV off.

read more
CATH TYLDESLEY TALKS BROOD LIVE MANCHESTER WITH THE BEAUTIFUL BABY IRIS

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Cath Tyldesley discusses BROOD with Sarie Taylor

CATH TYLDESLEY TALKS BROOD LIVE MANCHESTER WITH THE BEAUTIFUL BABY IRIS

Actress, Writer, Producer, BROOD Food Columnist, mum of two and Guest Speaker Cath Tyldesley talks about our upcoming event BROOD Live

Brood Magazine’s 1st Live Event will be hosted by legendary Hits Radio presenter and Dad of 2 Mike Toolan, with special guest speakers including Masterchef Winner, Award Winning Owner of Wood Restaurants and Dad of Four, Simon Wood; Dragons Den Entrepreneur, Social Media Mogul and Dad of Two, Aaron Branch; Celebrity Chocolatier, Steph’s Packed Lunch Guest Presenter and Dad of One, Oli Dunn; Founder of Worldwide Wellbeing and Physiotherapist and Mum of two Sarie Taylor: Ex Olympian, Life Coach, Motivational Speaker and Mum of 3 Michelle Griffith Robinson: Entrepreneur, Menagerie Founder and Mum of 2, Karina Javid; Philanthropist and many more to be announced soon…

Includes: Breakfast & Two Course Lunch

  • Gain valuable business knowledge
  • Hear motivational stories from our VIP guest speakers
  • Enhance your social media skills
  • Grow your confidence
  • Learn how to improve your work-life balance
  • Networking with fellow parents in business
  • BROOD Live Workbook
  • Goody Bag
  • Refreshments, Breakfast & Two Course Lunch

Tickets are limited for this fun and innovative event, so book your tickets now. Individual tickets or tables of 8 or 10 are available.

Click here to book your tickets

No more years of hurt!

No more years of hurt!

This issue of BROOD comes during one of the most exciting international football tournaments, the Euros. For so many of us it’s a time to look forward to, a time of hope – the eternal hope that so many of us have – and a time to go out and enjoy ourselves. But for those living in refuges for survivors of domestic abuse, just the sound of the Euros might mean switching the TV off.

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My advice is different. I promise.
And to put your mind at rest I’m a professionally qualified skin aesthetician who works with an award winning micro-biologist recognised as one of the world’s leading experts in the science of reversing ageing.

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Successful entrepreneur Aaron Willis is best known for his appearance on The Apprentice, Series 16, but many won’t realise how inspiring his story is and how the many challenges that he has faced throughout the years has given him the drive and determination to succeed in business, aswell as the passion to give back to charity – one of which he is now CEO of – STRIDE UK – which he juggles alongside his successful businesses

AUNTIE CATH’S SWEET POTATO SHEPHERD’S PIE

AUNTIE CATH’S SWEET POTATO SHEPHERD’S PIE

SWEET POTATO SHEPHERD’S PIE

Our #HenchShepherdsPie

1 ½ lbs minced beef
1-2 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 leeks
6 oz mushrooms, sliced
2 teaspoons minced garlic
3 tablespoons low sugar ketchup
3 tablespoons natural B Worcestershire sauce
2 cups chicken stock or broth
2 tablespoons arrowroot powder (instead of corn starch )
heaping ½ teaspoon smoked paprika
salt and pepper
3 large sweet potatoes, cut into chunks
1 tsp additional minced garlic
3 tablespoons butter
¼ teaspoon additional smoked paprika
sea salt and pepper
Soooo.
.
.
.

Place your sweet potato chunks into a pot of water and bring to a boil. Let simmer for about 15-20 minutes or until soft. Drain and place back into the pot. Add butter, garlic, smoked paprika, and salt and pepper. Mash like it’s 1999. Set aside.
Brown meat in a skillet over medium high heat .Once browned, remove the beef from pan, leave any fat in there. Sauté onion for about a minute. Add in leeks , carrots, and garlic for 8-10 minutes. Add mushrooms and cook for 5 minutes. Add in salt and pepper, smoked paprika, ketchup, worcestershire and beef and stir.
Mix the arrowroot powder and chicken stock . Pour the chicken stock into the pan with the beef and vegetables. Cook for 10 more minutes.

Pour the meat mixture into a baking pan. Spread the sweet pot mash over the meat mixture until meat is fully covered. Bake for 20 minutes. Let cool for about 5 minutes before serving. We love this with peas or cabbage! Enjoy! .

Sweet Potato Shepherds Pie
Catherine Tyldesley

Catherine Tyldesley

Auntie Cath Cooks

Cath Tyldesley is one of the UKs favourite actresses. Making in her mark in the likes of BBC Ones ‘Lilies’ , sitcom ‘Scarborough’, ITVs ‘View Point’ and Ofcourse- the nation’s favourite ‘Coronation Street’.
Catherine has recently finished filming another drama for ITV and was crowned Winner of All Star Musicals 2021. Cath’s other huge passion in life is Food! After study nutrition on maternity leave with her first child- Caths enthusiasm for food grew. Especially nutritious, budget friendly, tasty family meals. We’re thrilled to bits to have Cath join us and share her knowledge and passion! You’re in for a treat with Auntie Caths recipes!

 KEEP UP TO DATE WITH BROOD:

* indicates required
Please select all the ways you would like to hear from Brood Magazine:
You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

Related Articles

No more years of hurt!

This issue of BROOD comes during one of the most exciting international football tournaments, the Euros. For so many of us it’s a time to look forward to, a time of hope – the eternal hope that so many of us have – and a time to go out and enjoy ourselves. But for those living in refuges for survivors of domestic abuse, just the sound of the Euros might mean switching the TV off.

read more