Courgetti with Tomato, Chorizo and Olives

As some of you may be aware I have been playing with a new spiraliser from UK Juicers.  This is a great gadget for making vegetable pasta and ribbons.  Using vegetables in place of pasta is a great way to not only cut your calorie intake but also to increase your fibre intake and nutrient intake.  With the new year and the time of new years resolutions approaching many of us are looking for inspiration for low calorie meals that do not compromise on flavour.  This dish does just that, my latest recipe comprising of courgetti, garlic, tinned tomatoes chorizo and more not only gives a pasta style dish with lower calories it also provides antibiotic qualities – garlic, anti-ageing effects – tomatoes and iron from the chorizo as well as a wealth of other vitamins and minerals.

Courgetti with Tomato, Chorizo and Olives


Serves 2


4 courgettes

1 clove of garlic, chopped

1 medium red onion, chopped

100g cooking chorizo

400g tinned tomatoes, chopped

16 pitted kalamata olives (66g) sliced into 3 or 4 pieces

150-200ml water

Sea salt and freshly ground pepper to taste.


Spiralise the courgette and set aside.

Slice the chorizo into bite sized pieces and pan fry without out as it will release oil as it cooks.

Remove the chorizo from the pan.  Soak up some of the oil with a kitchen towel.  Leave a little of the oil and throw in the red onion and cook for about 3 to 4 minutes then add in the garlic and cook for a few more minutes.

Add in the tinned tomatoes, salt, pepper and water then throw the chorizo back in and cook for a few minutes for the flavours to infuse.

Add the courgetti and stir in well to thoroughly coat it.


Cook for a few minutes and serve hot.

Enjoy x

Crispy Duck, Hoisin and Cucumber salad & Win a Lurch Spiralo Spiraliser

Anyone that has read my blog will be fully aware that I love my food.  For me the best part of the day is when I get to eat a delicious home cooked lunch or dinner although I am not averse to going out for the odd meal, saves me having to tidy and wash up after.  I have recently gotten into spiralising but of course how easy this is can be dictated by the tool that you use.  My last spiraliser gave great results but left much more waste than I was happy with and eventually I decided to try another so here it is my latest spiraliser find which I am loving.  This spiraliser is from a company called UK Juicers, this is the ‘Lurch Spiralo‘.


It is an upright spiraliser that is BPA free, has it’s own storage compartment for the stainless steel blades, 2 different size noodle cutting blades and also a spiral making blade, is really quick and easy to clean and has suction pads to stabilise it whilst you are spiralising!



It sounds good doesn’t it but how is it in action?

It’s great!!!

I was really pleased at how much easier it was to use the Spiralo.


This isn’t moving anywhere!


Just choose the blade and slide it in.


Make sure the fruit or vegetable is placed in securely.  The teeth help to hold it in place.  Simply lower the gear so that they food item is wedged between the gear head and blade (on on either side) and you are ready to get spiralising.


Just turn the handle!


You can see that I chose the ribbon / spiral blade.


A quick twist of the handle and look what I got!  It’s so simple and quick.


There isn’t much waste which I do love, look how much was left!  (Per piece of cucumber spiralised.)


The result, beautiful cucumber ribbons.

How pretty!


These can be used in various types of meals.


Why not try making a crispy duck, hoisin and cucumber salad.

This is inspired by the yummy dish you can get from Chinese restaurants but with less calories and is wheat free and gluten free (depending n the brand of hoisin sauce used).  This make a deliciously light and healthy meal that is easy to make.  It’s one of those dishes that makes you feel healthier at the the mere thought that you will be eating it.  The cucumber contain lignans which are believed to help reduce the risk of cardiovascular disease as well as some cancers.  In this fresh state cucumbers are packed full of antioxidants and also have anti-inflammatory properties. The duck is of course a great source of protein, iron, zinc and Vitamin B6.  If you are watching your cholesterol levels then avoid the skin although there isn’t much in this recipe.

The recipe serves 2.


420g cucumber (3 pieces so they fit in the spiraliser)

1-2 spring onions

372g / half a duck (you can buy a Chinese kit with half a duck in supermarket)

Hoisin sauce to taste.  I used about 5-6tbs


Cook the duck at 200 degrees (fan oven) for 25-30 minutes with the skin on to keep the meat moist.  If you cook it long enough to crisp up the skin you can keep that in as it adds flavour and texture to the dish (removing the skin reduces calories of course).

Whilst the duck is cooking spiralise your cucumber and place on a dish.

Slice the spring onion and sprinkle this over.

When the duck is cooked debone it and shred the meat and skin (if you are eating this too) then place evenly over the cucumber.


Add the hoisin sauce and serve immediately.



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