Archive | March, 2011

Paneer with broccoli & sesame

6 Mar

Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Serves: 4

Cost per person £1.03

Ingredients:

  • 200g sprouting broccoli
  • 1 tbsp vegetable oil
  • pinch of salt
  • 1 tsp cumin seeds
  • 1 tbsp sesame seeds
  • 1 large green chilli , finely chopped
  • ½ tsp brown mustard seeds
  • 6 curry leaves
  • 1 medium onion, sliced
  • 140g paneer cheese, cut into strips
  • 1 tbsp grated ginger
  • 2 garlic cloves, crushed
  • 1 tsp lemon juice
  • ½ tsp ground mace

Directions:

Trim the broccoli and boil or steam for 5-6 mins until tender but firm to the bite. Drain and cool under cold running water. Heat the oil in a wok or large frying pan, then add the asafoetida, cumin seeds, sesame seeds, chilli, mustard seeds and the curry leaves. Cook for 1 min until fragrant, then add the onion and cook another 2 mins. Throw in the paneer, ginger and garlic, and season. Cook on a medium heat for 4-5 mins until the paneer turns golden. Add the broccoli and mix through the paneer and spices, then add lemon juice, mace and twist of pepper.

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Grilled prawns and rocket salad

6 Mar

Preparation time: 5 minutes
Cooking time: 3 minutes
Total time: 8 minutes

Serves: 4

Cost per person: £1.15


Ingredients:

  • 400g tiger prawns
  • 2 tbsp extra-virgin olive oil
  • 100g rocket, washed and with heavy stems removed
  • 2 garlic cloves
  • chopped zest and juice of ½ a lemon
  • Maldon sea salt and freshly ground red or black peppercorns

Directions:

Peel the prawns and run a knife down their backs to pull away any small black threads. Rinse and pat dry. Heat the pan or grill, coating with a little olive oil. Cook the prawns quickly at a high temperature for about 3 minutes until they start to go golden. While they’re cooking, sprinkle them with the garlic, lemon zest, Maldon sea salt and coarsely ground pepper. Line a flat salad bowl with the rocket. The moment the prawns are done, remove from the heat. Add a garlicky-vinaigrette dressing to the rocket, place the prawns on top, sprinkle with lemon juice and coarsely ground black pepper or red peppercorns and serve immediately.

Vietnamese Caramelized Pork and Rice Noodle Salad

6 Mar

Preparation time: 25 minutes
Cooking time: 13 minutes
Total time: 38 minutes

Serves: 4

Cost per person: £2.12


ingredients Dressing:

  • 3/4  cup  water
  • 4 1/2  tablespoons  granulated sugar
  • 3  tablespoons  rice vinegar
  • 2  tablespoons  fresh lime juice
  • 1 1/2  tablespoons  fish sauce
  • 2  teaspoons  minced peeled fresh ginger
  • 3/4  teaspoon hot chilli sauce, such as Huy Fong)
  • 3  garlic cloves, minced

Ingredients salad:

  • 1  package rice vermicelli
  • 1  pound  pork tenderloin, trimmed
  • 2  teaspoons  fish sauce
  • 1  teaspoon  hot chilli sauce, such as Huy Fong
  • 1/4  teaspoon  garlic salt
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 3  tablespoons  brown sugar
  • Vegetable oil
  • 2  cups  thinly sliced lollo rosso lettuce
  • 1  cup  matchstick-cut peeled  cucumber
  • 1  cup  matchstick-cut carrot
  • 1  cup  bean sprouts
  • 1/4  cup  chopped fresh basil
  • 1/4  cup  chopped fresh Thai basil
  • 3  tablespoons  chopped fresh mint
  • 1/2  cup  chopped dry-roasted peanuts
  • Lime wedges (optional)

Directions:

To prepare dressing, combine the first 8 ingredients in a small saucepan; cook over medium heat 5 minutes or just until sugar dissolves. Remove from heat; cool.

To prepare salad, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold water; drain.

Cut tenderloin in half lengthwise. Cut each piece in half crosswise. Place each pork piece between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Combine 2 teaspoons fish sauce and 1 teaspoon chilli sauce; drizzle over pork. Sprinkle evenly with garlic salt, and pepper. Pat brown sugar onto pork.

Place pork on a grill rack coated with cooking spray. Grill 8 minutes or until slightly pink in center, turning pieces occasionally to prevent burning. Place pork on a cutting board; let stand 5 minutes. Cut across grain into very thin slices.

Combine vermicelli, lettuce, and next 6 ingredients (through mint) in a large bowl. Pour dressing over salad; toss well. Top with pork and nuts. Serve with lime wedges, if desired.

Caramel Salmon

6 Mar

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Serves: 4

Cost per person: £1.98


Ingredients:

  • 1 tbsp vegetable oil
  • 800 g salmon, with skin, cut into large cubes
  • 1 red onion, sliced
  • 3 cloves garlic, sliced
  • 3 tbsp dark soy sauce
  • 115 g brown sugar
  • 3 tbsp fish sauce
  • 1 tbsp lime juice
  • steamed rice
  • wedges of lime
  • Spring onion sliced diagonally
  • Red chilli
  • Fresh coriander

Directions:

Heat the oil in a large frying pan over a high heat. Add the salmon in 2 batches and cook each batch for a couple of minutes until lightly browned. Turn over and cook the other side for 1 minute, then remove from the pan.

Reduce the heat to medium and add a little extra oil to the pan, if needed. Add the onion and garlic and cook for 3 minutes, stirring occasionally. Stir in the soy sauce, sugar and fish sauce.

Return the salmon to the pan and cook for 1 minute, or until the sauce is rich, dark and syrupy. Sprinkle liberally with black pepper and stir through the lime juice.

Serve with steamed rice, with a little sauce drizzled over the top and lime wedges.

Spicy turkey meatballs

6 Mar

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Serves: 4

Cost per person: £1.74  

Ingredients:

  • 3 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 garlic cloves, crushed
  • 1/2 teaspoon ground coriander
  • 1 red chilli, thinly sliced
  • 500g (1 lb 2 oz) minced (ground) turkey
  • 3 tablespoons fresh breadcrumbs
  • 50g (1 3/4 oz) pancetta, chopped
  • 2 tablespoons chopped fresh flat-leaf (Italian) parsley
  • Sea salt
  • 500g (1 lb 2 oz) cherry tomatoes, halved
  • Freshly ground black pepper
  • 125ml (4 fl oz / 1/2 cup) chicken stock
  • 500g (1 lb 2 oz) wholewheat fusilli, cooked
  • Parmesan shavings

Directions:

Preheat the oven to 200°C (400°F / Gas 6). Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add the onion and garlic and cook, stirring for 5 minutes, or until the onion is soft. Add the coriander and chilli and cook for 1 minute.

Put the turkey in a bowl with the breadcrumbs, pancetta, parsley and salt. Add the spiced onion and mix well with your hands. Wet your hands with cold water to stop the mixture sticking and roll into small meatballs.

Put the cherry tomatoes on a baking tray lined with baking paper, drizzle with 1 tablespoon olive oil and season with salt and pepper. Put the meatballs on a second lined tray and drizzle with the remaining oil. Roast the tomatoes and meatballs in the oven for 15-20 minutes, or until the meatballs are golden and the tomatoes start to wilt.

Put the stock and tomatoes in a saucepan and add the the meatballs. Simmer for 5 minutes and season to taste before spooning over pasta and serving with Parmesan shavings.