Seared Asian Beef

Seared Asian Beef, Best Noodle Salad & Ginger Dressing, ready in 15 minutes and for 5,78 EUR / serving.

 

Cuisine : Jamie Oliver

Serves : 4

Difficulty : Easy

Duration : 15 minutes

Calories : 585

INGREDIENTS

Salad
50g cashew nuts
1 tbsp sunflower seeds
2 tbsp sesame seeds
200g fine rice noodles
1 romaine lettuce
1 large carrot
1 bunch of radishes
½ a cucumber
1 big bunch of fresh coriander
3 spring onions
1 punnet of cress
1 pack of alfalfa sprouts

Steak
1 x 450g rump steak, fat removed
2 tsp Chinese five-spice
olive oil

Dressing
1 x 105g pack of pickled ginger
2 limes
1 tbsp fish sauce
1 tbsp low-salt soy sauce
1 tbsp sesame oil
½ a fresh red chilli

METHOD

 ingredients out • Kettle boiled • Large frying pan, high heat

01. Toast the cashews, sunflower and sesame seeds in the frying pan, tossing regularly until golden, then tip into a bowl, return the pan to the heat and turn the heat up to high • Put the noodles into another bowl with a pinch of salt and cover with boiling water.

02. Rub the steak with salt, pepper and the five-spice, and put into the frying pan with 1 tablespoon of olive oil, turning every minute until cooked to your liking.

03. In another bowl, mix together the pickled ginger and its juice, the juice of 1 to 2 limes, the fish and soy sauces and sesame oil, then finely slice and add the chilli.

04. Trim the lettuce and break the leaves apart, shredding any larger ones, then scatter over a large board • Coarsely grate over the trimmed carrot, using a box grater.

05. Halve the radishes, roughly chop the cucumber and the top leafy half of the coriander and trim and finely slice the spring onions.

06. Pile all the veg on the board, snip over the cress and scatter over the alfalfa sprouts.

07. Drain the noodles, rinse and drain again, then add them to the board.

08. When the steak is done, move it to a board to rest, then slice and place on top of the salad, pouring over any resting juices.

09. Scatter over the nuts and serve the dressing on the side, with any remaining lime wedges.

Flashy Fish Stew

Sometimes there is nothing better than a fish stew and this little number certainly won't disappoint; treat yourself to this beautiful fish stew recipe.

Cuisine : Jamie Oliver
Difficulty : Easy
Serves : 4
Cooking Time : 15 minutes
Calories : 514

INGREDIENTS


Garlic bread
1 ciabatta loaf
3–4 cloves of garlic
a few sprigs of fresh lemon thyme
1 tbsp extra virgin olive oil

Fish stew
1 bulb of fennel
4 anchovy fillets
4 spring onions
½–1 fresh red chilli
olive oil
2 cloves of garlic
125ml white wine
700g passata
1 small bunch of fresh basil
400g mixture of fish fillets, scaled and pin-boned.
I like monkfish, red mullet, John Dory, sea bass and whiting
400g mussels and clams, scrubbed clean and debearded
4 large raw shell-on king prawns

Sauce
1 clove of garlic
1 pinch of saffron
3 heaped tbsp fat-free natural yoghurt
½ a lemon

METHOD

Ingredients out • Kettle boiled • Oven at 220*C •  Food processor (bowl blade) • Large lidded casserole pan, medium heat.

1. Cut deep crisscrosses into the ciabatta.
 • Squash the unpeeled garlic through a garlic crusher over the bread, add the thyme sprigs and a pinch of salt and pepper, then drizzle over the extra virgin olive oil.
• Rub into the cracks of the bread, then put into the oven until golden.

2. Halve the fennel (reserving any leafy tops) and put into the processor with the anchovies, the trimmed spring onions and chilli, then blitz until finely chopped.
• Put into the casserole pan with 2 tablespoons of olive oil and turn the heat up to high, stirring regularly.
• Squash in the unpeeled garlic through a garlic crusher, then pour the wine into the pan and let it cook away. • Pour in the passata and half a jar of boiling water (350ml), tear in most of the basil leaves and season with salt and pepper.

3. Cut the fish up so you’ve got four even-sized chunks of each type, then add all the seafood to the pan (throw away any open mussels and clams that don’t close when tapped), cover with the lid and boil.
• Peel the garlic and bash with a pinch of salt and the saffron in a pestle and mortar, then muddle in the yoghurt and a squeeze of lemon juice.
• When the mussels and clams have opened (throw away any that remain closed), the fish will be cooked through (roughly 4 minutes).
• Season to taste, then serve scattered with the remaining basil leaves and fennel tops, the saffron sauce
and garlic bread.

Sticky Kicking Chicken

Enjoy this fresh and fabulous dinner that combines Asian-style chicken, fruit and crunchy salad.  

Cuisine          :  Jamie Oliver
Difficulty        :  Easy
Cooking time :  15 minutes

INGREDIENTS

Salad
200g thin rice noodles
Sesame oil
800g watermelon
2 mini cos lettuces
1 handful radishes
½ bunch fresh mint
½ bunch fresh coriander

Chicken
8 skinless, boneless chicken thighs
1 tbs Chinese five-spice
Olive oil
2 tbs sweet chilli sauce
2 tbs sesame seeds

Dressing
2 tbs reduced-salt soy sauce
1 tbs fish sauce
½-1 fresh red chilli
½ thumb-sized piece ginger
2 spring onions
2 limes
1 small garlic clove

METHOD

1. In a bowl, fully submerge the noodles in boiling water.

2. On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice.

3. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.

4. Put into the large frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until nicely charred and cooked through.

5. Drain the noodles and toss with 1 tablespoon of sesame oil on a big serving platter.

6. Put 3/4 of the noodles into the medium frying pan, tossing regularly until nice and crunchy

7. Remove the watermelon skin, cut the flesh into erratic chunks and add to the  platter. Trim the lettuces and cut into small wedges, halve the radishes, finely slice the top leafy half of the mint and most of the top leafy half of the coriander, and scatter over the platter.

8. Put the coriander stalks into the liquidizer with the soy and fish sauces, chilli, peeled ginger, trimmed spring onions, a splash of water, 1 tablespoon of sesame oil and the lime juice.

9. Squash in the unpeeled garlic through a garlic crusher, then whiz until smooth.

10. Drain away any excess fat from the chicken pan, put back on the heat, drizzle with the sweet chilli sauce and toss with the sesame seeds.

11. Pour the dressing over the salad and toss gently with clean fingers until well coated, then break over the crispy noodles.

12. Transfer the chicken to a board and serve with an extra sprinkling of coriander leaves.

Chilli con carne meatballs

This one pot wonder is great if you're into spicy food at €4.85 per serving only. At first glance you might think this is a traditional Mexican dish, but none of that is true. It's a combination of Mexican and Indian food. The garam masala gives the meatballs a unique and delicious taste. It just gives it a little bit of extra than the more 'standard' meatballs.

 

 

Serves ......... 4

Duration ...... 15 mins

Dificulty ....... Easy

Cuisine ......... Jamie Oliver

Calories per serving ............ 437

 INGREDIENTS

Bulgur wheat

1 mug (300g) of bulgur wheat

1 preserved lemon

1 cinamon stick

Meatballs

400g lean beef mince

1 heaped tsp garam masala

olive oil

3 jarred red peppers

4 spring onions

1 tbs smoked paprika

700g passata

1 bunch of fresh coriander

1 x 400g tin of red kidney beans

1 pinch of cumin seeds

4 tbsp fat-free natural yoghurt

1 lime

 

Grilled chillies

4 fresh chillies

METHOD

PREREQUISITE

• Ingredients out
• Kettle boiled
• Oven grill on high
• Medium lidded pan, high heat
• Large frying pan, high heat
• Liquidizer
• Medium frying pan, medium heat

START COOKING

1. Put 1 mug of bulgur wheat, 2 mugs of boiling water, the preservation lemon and the cinnamon stick into the medium pan and cover, stirring occasionally.

2. With clean hands, scrunch the mince with salt, pepper and the garam masala. 

 

3. Divide the mixture into 4, then with wet hands quickly shape each piece into 4 balls, placing them into the frying pan as you roll them and adding 1 tablespoon of oil, toss regularly.

4. Blitz the peppers, half the trimmed spring onions, the paprika, passata, half the coriander and a pinch of salt and pepper in the liquidizer until smooth, then pour into the medium fry pan (swirl a good splash of water around the liquidizer and pour into the pan) and turn the heat up to high.

5. Prick the chillies and put under the grill to blacken all over, then remove.

6. Rinse and drain the beans, then add to the meatballs with the cumin seeds.

7. Use tongs to transfer the meatballs straight into the pan of sauce, leaving the beans behind.

8. Finely slice the remaining trimmed spring onions.

9. Stir the beans into the sauce.

10. Remove the cinnamon stick, then mash the lemon into the bulgur wheat and serve with the meatball sauce, dollops of yoghurt, the charred chillies and wedges of lime, scattered with the remaining spring onions and coriander leaves.

Sweet sesame chilli chicken

Your new midweek favourite at €4.32 per serving. A quick, easy dish with a fresh taste – I particularly liked the heat of the ginger. I only had to buy the pak choi; I had the rest at home.

Serves...... 4
Prep ........ 15 min
Cook ....... 10 min

Dificulty ..... EASY
Good Source for ... FOLATE & VIT C
The number of portions of fruit and/or veg contained in a serving... 1 OF 5
Suitable for freezing (without noodles or rice). Unless otherwise stated, freeze for up to three months. Defrost thoroughly and heat until piping hot.

PER SERVING 277 kcals, protein 33g, carbs 13g, fat 10g, sat fat 1g, fibre 3g, sugar 9g, salt 1.4g

INGREDIENTS

2 tbsp sunflower oil
1 large onion, halved and sliced
3 garlic cloves, finely chopped
5cm/2in piece ginger, peeled and finely chopped
4 chicken breasts, cut into bite-sized pieces
300g/11oz pak choi, trimmed, leaves separated and larger leaves halved
2 tbsp sesame seeds
2 tsp cornflour
1 tbsp soy sauce, plus extra to serve

3 tbsp sweet chilli sauce
1 tbsp lemon juice
egg noodles or rice, cooked, to serve (optional)

METHOD

1 Heat the oil in a wok or large saucepan. Add the onion and stir-fry for 5 mins until turning golden. Add the garlic, ginger, chicken, pak choi and sesame seeds, and stir-fry for 5 mins or until the chicken is cooked.

2 Mix the cornflour with the soy sauce, chilli sauce and lemon juice. Add to the pan and stir-fry for 1 min. Serve straight away with extra soy sauce and egg noodles or rice, if you like.

Smoked haddock & chorizo salad

The fish and chorizo nicely complemented each other. I’ve never had them together before. And the croutons were yummy !

Serves ................. 4
Prep .................... 10 min
Cook ................... 10-15 min

Dificulty ................ Easy
Not suitable for freezing

PER SERVING 350 kcals, protein 29g, carbs 19g, fat 17g, sat fat 5g, fibre 1g, sugar 3g, salt 3.0g

INGREDIENTS



140g/5oz crusty white bread, such as pain de campagne or sourdough, cut into 2cm/¾in cubes
2 tbsp olive oil
140g bag watercress, spinach & rocket salad
175g/6oz cooking chorizo, sliced
350g/12oz smoked haddock fillet, cut into 2.5cm/1in pieces
juice 1 lemon
1 tsp Dijon mustard

METHOD

1 Toss the bread in 1 tbsp of the olive oil. Heat a large frying pan and fry the bread for 5-10 mins until crisp and golden, then set aside on kitchen paper.

2 Meanwhile, put the salad in a serving bowl. Wipe out the frying pan and pour in the remaining oil. Add the chorizo slices and cook for 1 min, stirring occasionally. Add the haddock to the pan and cook for 3-4 mins, turning over carefully halfway through. When cooked, the haddock will be opaque and the chorizo should be
beginning to turn crisp around the edges.

3 Use a slotted spoon to remove the haddock and chorizo from the pan, and add to the salad with the bread cubes.

4 Return the pan to the heat and add the lemon juice and mustard. Stir and heat through for 30 secs, then drizzle over the salad. Serve straight away.