Asian Tuna Broth

As I will not be able to post my usual recipe in the first week of the month I am posting early so that anybody who actually looks forward to it will not be disappointed.  I have an inflated ego if I believe that anybody does depend on my recipes but it doesn't hurt a girl to dream.

This Asian broth was a recipe that was featured on ITV last year and I have made several variations of it regularly since.  We ate this as a light meal in the evening but I have also made it as a regular lunch soup without the tuna.  I adjust the quantities and vegetable proportions depending on what I have in the fridge and it is just as tasty. I've even taken to adding a teaspoon of turmeric to help reduce my cholesterol.

I will be back in a few weeks to tempt your taste buds again, and hopefully I shall also branch out to include travels in my 'crafty' glimpse of life.  I am hoping for some spicy flavours in our travels.  In the meantime enjoy this ...

Serves four

Ingredients:

2 line caught tuna steaks

2 Tbsp toasted sesame seeds

3 cloves garlic, sliced

1 thumb sized piece fresh ginger, matchsticked

1 carrot very finely sliced (julienned)

1 litre chicken stock

8 baby pak choi halved (or 2 large pak choi quartered)

150g beansprouts

250g soba noodles ( I use rice noodles)

1 Tbsp miso paste

small bunch fresh coriander

1 red chilli finely sliced

1 lime quartered for serving

Method:

• Add the ginger, garlic and carrot to a large pan with the chicken stock, bring to the boil then simmer for 10 mins.  Stir through the miso paste then add the quartered pak choi and beansprouts and coook for a further 3 minutes.  season with salt and pepper.
• Cook the noodles in boiling water for 6-8 minutes or to the packets instructions (I soak rice noodles in boiling water for 2 minutes)  then set aside.
• Pre-heat the griddle pan then fry the seasoned and oiled tuna steaks for two to three minutes each side, or longer if you want to cook the fish through, this will leave the fish slightly pink in the centre.  Rest for a couple of minutes before slicing.
• Place the noodles in the bottom of a bowl, adding some pak choi and beansprouts, ladle over some stock then top with some of the sliced tuna, sprinkle over the sesame seeds then garnish with the coriander and chilli.  Serve with a wedge of lime on the side.

   It is tasty, healthy and low calorie ... what's not to like?  

It's the Weekend - Time to Salsa

I'm not a great one for dancing but I do love a salsa ... the edible kind!  We received Tomatillos in our vegetable box last week from Riverford and luckily they came with a recipe.

They are a strange looking vegetable and the first one was eaten by my husband who thought it was a Cape Gooseberry!

However, made into a salsa they inject vibrant colour and flavour into a meal.  This time we served it with fajitas but have also had it with swordfish ... Mmmm  Zingy and Tasty

Mexican Salsa Verde

400g tomatillos, husks removed and rinsed well

1 small red onion, finely diced

1-2 chillies depending on how hot you like it

20g fresh coriander

zest and juice of 2 limes

1 small garlic clove

1 tsp brown sugar

sea salt

Method

• Mix the onion with the juice and zest of the lime and the sugar, leave to sit in a shallow bowl for 30 mins; the acid from the lime takes away the raw edge of the onions.
• Meanwhile pulse the tomatillos and chilli in a food processor with a dash of water (I didn't add any water as the tomatillos were juicy enough), or do it by hand if you're feeling rustic.
• Finely mince the garlic into a paste with a pinch of salt and roughly chop the coriander. Mix all the ingredients together and season well with a little more salt, tasting as you go and adding more lime or sugar if needed.

And the finished result ... colour and taste to excite the senses.  

And if you fancy a dance ... go ahead!

Salmon with Chilli Ginger Sauce

The photo does not do this recipe justice

A friend recommended this recipe which is by the Hairy Dieters. I wasn't convinced that it would be for me ... I don't do the word diet!  However I love ginger and chilli so what is there not to like?  If you like salmon, ginger and chilli ... you will LOVE this recipe.  I've served it with stir fried veg that we needed to use up but it would be good with whatever you fancy.  I've previously served it with chilli roasted broccoli ... but that's a whole new recipe.  

It's quick and easy to make so get out your pans and get going!

Ingredients:

(serves 4, 254 calories per serving)

2 balls of stem ginger in syrup

2 Tbsp of syrup from the ginger

3 cloves of garlic

3 Tbsp dark soy sauce

finely grated zest of half an orange

freshly squeezed juice of one orange

half a long red chilli, thinly sliced

4 salmon fillets, skin on (about 125 - 150g each) 

(I have used any size I fancy and they haven't had skin on so I don't think it really matters)

freshly ground black pepper

Method:

• Put the ginger balls on a board and slice them thinly.  Pile up the slices from the ball and cut through them to make thin matchstick strips.  Put these into a bowl that's big enough to hold the salmon and add 2 tablespoons of syrup from the jar.
• Peel the garlic cloves and slice them thinly, then add them to the bowl with the ginger. Stir in the soy sauce, orange zest, orange juice and red chilli.
• Put the salmon in the bowl with the marinade.  Season with lots of fresh ground black pepper and turn a couple of times, ending with the fish skin side up. Cover and chill for 30 minutes.
• Preheat the oven to 220 degrees C.  Line a small baking tray with baking parchment. Take the salmon fillets out of the marinade, scraping off any bits and pieces, and place them on the tray, skin side down.  Season with more black pepper.  Bake for 12 - 15 minutes, depending on the thickness of the salmon.
• Meanwhile prepare the sauce.  Pour the marinade into a tiny non stick pan and bring to the boil.  Cook for 6 minutes or until the liquid has reduced and the garlic is softened. You need enough of the marinade to pour over the salmon but not swamp it completely.
• Put the salmon on warm plates, carefully lifting the skin off as you go.  Spoon the sauce over the salmon and serve with a portion of rice or new potatoes and some steamed or stir fried vegetables.

I hope you enjoy this as much as I do and thank you for looking and commenting

Fennel Provencal

Another month and time for a new recipe.  Having our vegetables delivered in a box scheme from Riverford determines what we will eat each week.  We do not get to choose our selection and I have tried many new vegetables that I would never  previously have encountered.

Fennel Provencal (serves 4)

2 bulbs fennel, sliced lengthways into 1/2" pieces

2 Tbsp olive oil

3 cloves garlic, peeled and thinly sliced

300g chopped plum tomatoes (I used tinned)

150ml dry white wine

a good handful of pitted black olives

3 sprigs fresh thyme

1 bay leaf

salt and pepper

Method:

Heat the oil in a good sized pan.  Add the fennel slices and garlic.  Cook for 4-5 minutes on each side until the fennel is golden brown.  Remove from the pan and set aside.

Add the tomatoes and wine to the pan and heat until just bubbling.  Stir in the olives, thyme and bay leaf.  Add the fennel back to the pan.  Cover and simmer for 20 minutes. Season with salt and pepper and serve.

Fennel is a not everyone's taste and I'm aware that many people don't like olives. However this recipe is wonderful and if you find yourself faced with fennel I really would recommend trying it. I teamed it with salmon lightly poached in orange juice, chilli and garlic and it led to a beautifully light and nutritious summer supper.

Happy Cooking and let me know how you get on