Showing posts with label quick. Show all posts
Showing posts with label quick. Show all posts

Thursday, 16 April 2015

Crispy Snapper in Butter, Leek & Caper sauce

Snapper cooked in butter served with a crispy skin, topped with salty capers, olives, baby leeks and juicy borlotti beans in under 20 minutes. Yum!


Ingredients
serves 2
  • 3 tbsp olive oil
  • 15g butter
  • 4-6 baby leeks, trimmed & sliced thinly (or one large leek) or diced onion
  • 2-4 garlic cloves, peeled & crushed
  • 1 x 400g can borlotti beans and 2tbsp salted capers - drained & rinsed
  • 1 tbsp tomato paste
  • 1/2 cup red wine
  • 1 tbsp red wine vinegar
  • 1/2 cup pitted green olives 
  • sea salt & pepper
  • small handful of fresh parsley
  • 2 firm white fish fillets - I used snapper with skin on. If you choose a fillet with no skin, dust in seasoned flour before cooking
  • baby spinach leaves to serve
Method
  1. Heat 2 tbsp of olive oil in a sauce pan over a medium heat and cook the leek & garlic until soft.
  2. Add beans, tomato paste, red wine, vinegar, olives, stir and
    season. Simmer for 5 minutes, take off heat and add fresh parsley.
  3. Prepare fish i.e dust with seasoned flour or if serving with the skin on, score across the fillets then season.
  4. In a fry pan add 1 tbsp olive oil and 15g of butter, medium-high heat until butter almost turns brown. Add fish, skin side down and cook until brown, 2-3 minutes. Flip fish over, turn heat off and let it sit for 1-2 minutes until fish is opaque & cooked through.
  5. To serve: place fish on plate, pour over sauce from the fry pan. Spoon beans over the fish, and top with salad leaves, freshly ground pepper and drizzle of olive oil. Enjoy!
adapted from Dish#59

Wednesday, 11 February 2015

Prawn and Kelp Noodle Salad

Delicious quick weekday meal? Tick. Packed with antioxidants? Tick? Enough to justify a Flake afterwards? Tick. Tick. 

This is a great relaxing salad as you 'layer' up the ingredients as you go, mixing with your hands to help immerse the flavours and there's hardly any cooking involved. If you don't have kelp noodles on hand (worth looking for as they are gluten free and so nutritious) you can use glass noodles. Ditto with the other salad ingredients i.e if you don't have edamame beans try fresh peas. No cashew nuts, use pumpkin seeds or pistachio. Recipe is from Dish.

Ingredients
takes 30 minutes
serves 2-3

  • 400grams raw, peeled & deveined prawns
  • 2 tbsp olive oil
  • 1 tbsp sesame seeds
  • 1/2 bag kelp or glass noodles, prepare according to packet instructions
  • 1/2 cup frozen edamame beans or fresh peas, cooked
  • 2 spring onions, finely sliced
  • 1 long chilli, sliced thinly (depending on hotness either de-seed or leave them in)
  • 1 medium carrot, grated or julienned
  • 1/4 red cabbage, finely chopped
  • 1/4 cup roasted cashew nuts
  • good handful fresh coriander

Dressing

  • 3 tbsp olive oil
  • 1/2 tsp sesame oil
  • finely grated zest & juice of an orange
  • 1 clove garlic, crushed
  • 2 tsp Dijon mustard
  • sea salt & freshly ground pepper

Method

  1. I like to prepare all the salad ingredients before I cook the prawns. Add to a large serving platter as you slice & dice, mixing everything up with your hands (or spoon) as you go.
  2. To cook the prawns heat oil in large fry pan over a medium-high heat and add prawns, don't clutter the pan. When they change colour slightly take off the heat, sprinkle with sesame seeds and season. Set aside to cool.
  3. For the dressing, place all the ingredients into a jar and give it a good shake. Add to serving platter, top with the prawns and enjoy!


Sunday, 25 January 2015

Creamy Avocado Basil Pasta

Pasta tends to be a bit heavy during summer so loving this light sauce that hides a bucketful of spinach but requires no cooking. Handy when you need some carbs for that run or cycle the next morning.

Ingredients
serves 2
takes 15 minutes
  • pasta of choice (I used about 250grams dried pappardelle but this works with any type of pasta including fresh)
  • 2 avocados, peeled
  • 2 cloves garlic, peeled & roughly chopped
  • 1 lemon, juiced
  • large bunch of baby spinach leaves
  • 6 large basil leaves
  • 2 tbsp of olive oil
  • Sea salt & freshly cracked pepper 
  • 1/4 cup starchy water (from the cooked pasta)
  • 2 tbsp freshly grated parmesan cheese, to serve 
Method

  1. Grab a large pot & fill with water, add a pinch of sea salt and bring to the boil. Add pasta and cook according to instructions. Save 1/4 cup of the pasta water then drain.
  2. Into a food processor add the rest of the ingredients with the pasta water. Save the parmesan cheese to serve. Blend everything until smooth. 
  3. Serve the sauce over the warm pasta sprinkled with parmesan cheese and freshly cracked pepper. Enjoy!