Tag Archives: asparagus

Seared tuna with greens and coconut rice

Jamie Oliver is a maniac in the kitchen. Probably out of the kitchen as well  based on his Instagram posts. I’ve often shied away from Jamie Oliver recipes simply due to the amount of ingredients he uses. Even in his new book 15 Minute Meals he’s got about two pages at the beginning of the book with a pretty extensive list of things you should have in your pantry. Things like kaffir lime leaves and plenty of herbs and spices I’m not very familiar with. Despite his flair for throwing in everything but the kitchen sink, he does come up with some good simple recipes every once in a while and I really think this is one of them. While it is a 15 minute meal in Jamie’s world, it was more of a 40 minute meal in our world, with two people cooking, but I think now that we’ve gotten the hang of it we could make it much more quickly. The jiggy greens (his words, not mine) and rice are brilliant ideas as well and we’ve made those side dishes since to accompany things like dumplings. All you have to do with the rice is take a 270ml can of coconut milk, pour that into a pot, then fill the empty can with boiling water, add that to the pot and then fill the can again with basmati rice and add that to the pot. Then bring to a boil and simmer for 10 minutes, it’s been perfect every time and it’s really quite tasty. The tuna is a bit more temperamental because it doesn’t need to cook for long. If you find yourself thinking about whether it has been on for too long, it’s already done, it’s just a quick sear and you’re good to go. While this may be more of a weekend dinner due to all the steps, it is definitely worth a try. So go on, get stuck in!

Enjoy,

Allie

Seared Tuna with Greens and Coconut Rice

Recipe from Jamie Oliver’s 15 minute meals

serves 4

Ingredients

400g fresh tuna fillet (ask for these at your local seafood shop)

2 tblsp sesame seeds

1 tsp green tea powder (simply take a tea bag of green tea, rip it open and use one teaspoon of that powder)

Salt and pepper

½ tsp vegetable oil

Greens:

Small bunch of mini asparagus

Small bunch of broccolini (tenderstem broccoli)

1 tsp crushed garlic

½ tsp sesame oil

1 tblsp oyster sauce

Rice:

270g tin of reduced fat coconut milk

Basmati rice to fill an empty 270g tin

Boiling water to fill an empty 270g tin

Pinch of salt

Method:

1. For the rice: Place the coconut milk, rice, boiling water and salt into a medium saucepan over medium-high heat. Bring to the boil, then reduce heat to a simmer, cover and cook for about 10 minutes, until the liquid is absorbed. Remove from the heat.

2. For the greens: Finely slice the asparagus and broccolini (in a food processor or using a knife – just make the pieces very small). Heat the oil in a frying pan over medium-high heat, add the vegetables and garlic and stir for 1 minute, until the vegetables have softened slightly. Add the oyster sauce and stir to combine. Spoon the vegetables into a serving bowl.

3. For the tuna: Cut the tuna into logs about 4cm (1½ inch) in diameter. Mix the sesame seeds, green tea, salt and pepper on a board, then roll the tuna logs in the mixture until all sides of the tuna are coated. Heat the oil in the frying pan over high heat, then add the tuna and cook for 30 seconds on each side, until barely cooked on the outside and still raw on the inside. Remove from the heat and cut the tuna into 1cm (1/2 inch) slices.

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Haloumi with mushrooms and asparagus

For a while I really wasn’t sure what the fuss was over haloumi. Honestly I hadn’t even heard about it much before coming to Sydney. Over here though you can find it everywhere. I guess it has taken over the place of feta or goat’s cheese in salads across the city. To be honest, I just kept seeing the name everywhere and for ages I thought it was a type of mushroom…not a type of cheese. But turns out, it is a cheese and it is darn tasty. So I decided to cook some for myself. This recipe is probably best done on the grill, haloumi has a very high melting point which makes it ideal for grilling or frying, but I don’t own a grill so I pan-fried this salty little treat. I simply seasoned it with some lemon juice, salt and pepper and paired it with some steamed asparagus and sauteed mushrooms. Simple, easy, done. And it’s under 500 calories.

Enjoy!

Haloumi with mushrooms and asparagus
Serves 4

Ingredients:
3 tbs olive oil
1 tbs lemon juice
Cracked black pepper
400g button mushrooms, quartered
250g haloumi, sliced
18 asparagus spears
1/2 tsp lemon zest
1/4 cup slivered almonds, toasted

Method

1. Preheat grill pan or barbecue.
2. Combine oil, lemon juice and pepper in a small bowl. Toss through mushrooms and haloumi.
3. Place mushrooms and haloumi on grill pan or barbecue and cook, 5 to 7 minutes, turning regularly to prevent haloumi from burning.
4. Steam asparagus, 2 to 3 minutes.
5. Arrange mushrooms, haloumi and asparagus on serving plate and scatter on lemon zest and almonds.

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Orzo risotto with buttery shrimp

Shrimp was on special this week! Very exciting, I know. I’d also been craving orzo for a while so I decided to throw the two together and ended up with this creamy, rich shrimp risotto. Though it takes about half an hour to whip up this meal it’s all pretty simple.

And it’s a great comforting meal for the middle of the week when you’re aching to get to Friday. The savoury shrimp is definitely a pick-me-up to get you through to your relaxing weekend. Since we usually just have pasta in this apartment it was a nice change to switch to orzo, while yes, it is still technically pasta, it’s a different taste experience than a bowl of starchy spaghetti. I’m also the only one who ever buys shrimp, usually it’s beef or steak and with my Italian roommates we always have to keep the pasta and meat separate. I’m still working on convincing them that flavour combinations can be so much better than having each part of the meal separately. It seems to be an ongoing battle.

But apparently shrimp in pasta is just fine so I went ahead and it was very well received.

Recipe: Orzo Risotto with Buttery Shrimp

Adapted from Food & Wine

Makes four servings

Ingredients:

2 medium sized zucchini (the recipe actually calls for asparagus but I didn’t have any so I substituted with my go-to veggie, zucchini)

1 3/4 cups orzo (12 ounces)

6 tablespoons butter, at room temperature

1/2 pound shelled and deveined medium shrimp

Salt and pepper

1 cup chicken stock or low-sodium broth (I keep some chicken stock cubes on hand which is really helpful for recipes like this, you can usually get about 7 or 8 for $1)(But don’t forget to add it to water to create the broth before you start your recipe, I sometimes forget, well, more than sometimes)

2 tablespoons chopped flat-leaf parsley

1/2 cup grated Parmesan cheese, plus more for serving

Instructions:

Bring a large saucepan of salted water to a boil. Add the orzo to the boiling water, cook, stirring occasionally, until al dente, for 10 minutes. When you drain it, reserve 1/4 cup of the cooking water for later.

Chop the zucchini and saute in a frying pan on medium-high heat for about 3 minutes. Set aside.

In a frying pan (you can put the zucchini in a bowl on the side and use the same pan from before) melt the butter over moderately high heat. Reduce the heat to medium and cook until the butter begins to brown. Add the shrimp, season with salt and pepper and cook over medium heat until pink and curled, about 1 minute per side.

With a slotted spoon add the shrimp the the zucchini on the side. Don’t drain the pan! Reserve the butter in the pan.

Once you’ve drained your orzo and returned it to the pan add the brown butter and stir to mix. Set the skillet over high heat and add the chicken stock, scraping up any brown bits stuck to the bottom of the pan. Pour the stock and  the reserved cooking water into the orzo; cook over medium heat, stirring until creamy, 2 minutes. Make sure you keep stirring so that nothing on the bottom gets burnt.

Stir in the zucchini and shrimp and cook until heated through. Remove from the heat. Stir in the parsley and the 1/2 cup of Parmesan. Season with salt and pepper. Transfer the risotto to bowls and serve with more parmesan.

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