Tag Archives: Garlic

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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Filed under Recipes, Seafood

Spinach, mushroom and bacon quiche

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What’s one thing all uni students should have in their fridge?

The incredible, edible egg!

Cheap, easy, tasty…fun? I shouldn’t have to egg you on to start making some egg-tastic recipes. I’m sure there are just about as many awful egg puns as there are different ways to cook them.

Anyways, after having eggs on toast every day for at least a week I decided it might be time to give my eggs a makeover. So I added a multitude of great ingredients.

Warm, flaky pastry. Crisp, salty bacon. Soft, fresh mushrooms. Strong, rich feta cheese. And spinach to round it all out.

And thus, I got a quiche.

If you’re lazy (or time-efficient if you ask me) you can use frozen pastry for the crust and it’ll save you a bunch of time and effort. And other than that you’re sauté-ing for a bit, doing a quick whisk, pushing a few buttons on your microwave and voila! You just have to stick it in the oven and wait for a beautiful pie bursting with some pretty fancy looking eggs.

If you’re cooking for one, you’ll have about five or six servings (aka lunch/dinner for almost three days). Or two days if you can’t help yourself come breakfast.

Spinach, Mushroom and Bacon Quiche

Ingredients:

1 ½ sheets of frozen puff pastry
4 eggs
½ cup of cream
1 cup of milk
1 bag of spinach
¾ cup of mushrooms, chopped
4 pieces of bacon, diced
½ medium onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1/2 cup crumbled feta
¼ cup parmesan

Directions:

Let your pastry sheets thaw enough that you can move them. Grease a pie tin with a bit of butter and then lay the pastry sheet in the pan, using the ½ sheet to make the sides even.  Chop the onions and garlic and sauté them in a pan with a teaspoon of olive oil for a few minutes. Add the bacon and sauté until crispy. Add the mushrooms and sauté until soft.

Put the spinach in a microwaveable container and put it in the microwave for 1 minute, or until wilted. Squeeze out the excess water.

Beat the eggs, milk and cream until light and fluffy, add salt and pepper.

Place the spinach into the prepared crust. Top with the bacon, onion, mushroom mixture and then pour the egg mixture over the top. Sprinkle the feta cheese over the egg mixture and finish with the parmesan on top.

I baked this according to the instructions on the frozen pastry box, so at 200C fan-forced, for 35-45 minutes.

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Filed under Lunch, Recipes

Chorizo, haloumi and zucchini skewers

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I’m still not really sure how I got away with making this for dinner last night. Basically it is just a combination of all my favourite foods (that I’m still eating at the moment, due to New Year’s resolutions and all that nonsense…) put onto a stick. But Ciaran still went along with it and enjoyed it.

You know why? Because putting food on a stick always makes it awesomer. The only thing I can currently think of that wouldn’t work is cottage cheese. Not sure why that particular ingredient popped into my head, but it was the first thing that I couldn’t imagine eating on a stick.

Take, for example, the gallery I did for my internship at Yahoo!7 Lifestyle ‘Stuck on Stick Foods‘. Within the digital pages of this masterpiece you shall find foodie treasures such as…..(drumroll)

French toast on a stick

Cinnamon buns on a stick

Chocolate moustaches on a stick

Brie and jam tarts on sticks

Mini grilled cheese on a stick

Even pancakes and sausage on a stick

When you think about it, doesn’t corn get better on a stick, doesn’t cotton candy get less sticky and all over your face on a stick (well for most people) and don’t you just sometimes wish you could have your very own giant meatball on a stick? (Yeah, that’s in the gallery as well).

Some of my least favourites would have to be the fried milk on a stick…or possibly even the cake pops but that’s just because I haven’t mastered making those yet. They now sit among my foodie foes, along with omelettes and custard.

The moral of the stick story however, is that you should take your favourite vegetables and cheeses and meats and combine them in a lovely stick party on your plate. I served this with a side of arugula dressed in just a touch of olive oil, a squeeze of lemon juice, a sprinkle of salt and pepper and a bit of shaved parmesan but that last ingredient was purely for flair.

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Chorizo, haloumi and zucchini skewers
Serves 2
2 chorizo sausages, sliced
1 lemon, for juice and rind
180g haloumi cheese, cubed
1 medium size zucchini, sliced
1 garlic clove, finely chopped
1 tablespoon olive oil
To serve: 2 cups arugula, squeeze of lemon juice, dash of salt and pepper and sprinkle of parmesan

This recipe can be done either on the barbecue or in a pan over medium heat. Cook the chorizo for 1 minute on each side, remove and set aside. Cook the zucchini for 2 minutes on each side, remove and set aside. Thread the chorizo, haloumi and zucchini onto 6 medium or 4 large skewers. Put them into the pan and drizzle with a bit of olive oil, the garlic and then hold the lemon over the pan and grate a bit of lemon zest over the top of the skewers.

Cook skewers, turning occasionally for 4 to 5 minutes or until the chorizo and haloumi are brown and heated through. Serve with arugula salad.

And if you have leftovers, like I did, simply add some sauteed mushrooms and orzo for a second weeknight meal.

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Filed under Lunch, Pasta and rice, Salad

Stuffed peppers

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There are many possibilities in the world of stuffed peppers, you can pretty much fill ‘em up with whatever you like. I was in the mood for something traditional so I went the all-American route of stuffing them with beef and cheese. This is the recipe I used adapted from Thru The Bugs On My Windshield.

The original recipe has a few more ingredients, which probably make it a bit tastier but since I was trying to stick to ingredients that students can easily afford I cut them out. Overall the peppers were pretty tasty, I would have thrown in some more spices and herbs to the ground beef mixture, a bit of oregano, garlic salt, and maybe some Italian seasoning, since it was a bit dry. But if you don’t want to splurge on buying spices, since they are a bit pricey, I would recommend just throwing in a bit more cheese in the beef mixture because it adds a little moisture. The recipe was overall very easy to do, and the idea of microwaving the peppers instead of steaming them is brilliant because it’s one less pot to clean and it is much quicker. Stuffed peppers are also incredibly versatile so if you wanted to make a vegetarian version just substitute the ground beef mixture with a mix of couscous, mushrooms, carrot and frozen peas and voila. Let me know what you think!

Ground Beef Mixture

1 lb. Ground Beef
1 medium Onion, diced
1 Tbsp Red Chile powder
1 Tbsp minced Garlic, fresh

Put fresh ground meat into frying pan along with all other ingredients and cook meat until browned. Drain fat if necessary.

Tasty Stuffed Peppers

4 Red Bell Peppers
1 pound Ground Beef Mixture (see recipe above)
1 1/2 cups cooked rice
3/4 cup finely shredded cheddar cheese
3 Tbsp Tomato Paste

1 Medium tomato, diced
1 tsp. Cumin

Cut the tops off the peppers, just below the stem indentation. Take seeds out of the bottom and discard.

Rinse peppers thoroughly and place in a small microwavable baking dish, open side up. Microwave on high for about 4 minutes, or until slightly steamed. This takes the place of having to parboil them in a big pot of water.

While the peppers are in the microwave, mix all the remaining ingredients, except for 1/4 cup of the cheese, in a large mixing bowl. Incorporate well.

Remove peppers from microwave and stuff with your ground beef filling. Top with remaining cheese and bake in the oven at 375 degrees for 20 minutes.

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Filed under Beef, Pasta and rice, Recipes

Spaghetti aglio e olio

Having lived in Italy myself and now living in Sydney with an Italian roommate I am used to having a lot of pasta around. Sometimes it’s nice to create a wonderful blend of flavours and make a big sauce to go with the pasta and other times you’re just looking for something simple and tasty. Spaghetti Aglio e Olio is just that. Also known as Spaghetti Aio Oio or “the one dish that all Italian men know how to make.”

Translated it is simply spaghetti with garlic and oil and while that may sound boring it is actually quite delicious. And if you don’t eat too much it’s a pretty healthy meal as well. The ingredients needed for this recipe are basic staples you should keep in your kitchen since you’ll use them in countless other recipes. Plus this is honestly one of the cheapest meals you’ll eat all semester so you can feel good about that too. So if you want to spice up your life tonight, have some good old pasta the Italian way.

Recipe:

Serves 4-6

Ingredients:

1 pound of spaghetti

3 cloves of garlic, minced

1 tablespoon crushed red pepper flakes

1/2 cup extra-virgin olive oil

Instructions:

Cook pasta in boiling, salted water until al dente.

A few minutes before the pasta is done heat the olive oil in a saucepan over medium heat.

Add the garlic and red pepper flakes and cook until the garlic is lightly browned.

Drain the pasta and transfer to the saucepan tossing to coat. Add a little extra oil if it seems dry.

Sprinkle with a dash of salt and serve immediately.

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Filed under Pasta and rice, Recipes