Saturday, 18 January 2014

Dinner In A Dash

Crunchy salsa cod


Ingredients:
4 chunky skinless white fish fillets, such as cod or haddock (approx 500g)
226g jar mild salsa
85g mature cheddar, grated
1 large avocado, stoned, peeled and diced
juice 1 lime
small pack coriander, chopped
50g tortilla chips (or gluten-free alternative)
brown rice and salad, to serve

Method:
Heat oven to 220C/200C fan/gas 7. Arrange the fish on the base of a shallow ovenproof dish, then spoon the salsa on top. Scatter with the cheese and bake for 15 mins or until the fish flakes when tested with the point of a knife.
Meanwhile, stir the avocado with the lime juice, coriander and seasoning. Spoon it over the cooked fish, then scatter with the tortillas, lightly crushing them as you go. Serve with brown rice (we used pre-cooked microwave pouches to save time) and salad.



Mushrooms paprikash


Ingredients:
½ tsp caraway seed
1 tbsp olive oil
1 onion, halved and sliced
300g cup mushrooms, quartered
1 large green pepper, deseeded and cut into chunks
2 tsp sweet smoked paprika
400g can chopped tomatoes
1 vegetable stock cube (or gluten-free alternative)
4 tbsp soured cream
chopped parsley (optional)
pasta, microwave jacket potato or crusty garlic bread, to serve

Method:
Heat a large sauté pan or wok, add the caraway seeds and lightly toast over the heat for a few seconds. Add the oil, then tip in the onion, mushrooms and pepper, and season well (salt will help draw the moisture from the mushrooms). Cook, stirring frequently, for about 6-8 mins until the vegetables are softened and the onion is starting to turn golden.
Stir the paprika into the vegetables, tip in the tomatoes, stock and half a can of water, and leave to cook for 5 mins. Top portions with the soured cream and parsley, if using, and serve with pasta, jacket potatoes, or garlic bread



Seared beef & papaya salad with tamarind soy dressing


Ingredients:
300g sirloin beef steaks, fat removed
vegetable oil, for greasing
100g bag baby spinach leaves
2 ripe but firm papayas, peeled, deseeded and sliced
1 small pack coriander, leaves picked
1 small pack mint, leaves picked
½ large cucumber, sliced
4 spring onions, thinly sliced
1 red chilli, thinly sliced
3 tbsp crispy onions
For the dressing
2 tbsp tamarind purée
1 tsp grated garlic
juice 2 limes
3 tbsp soft brown sugar
1½ tbsp fish sauce
large pinch chilli flakes

Method:
Season the steak well. Heat a lightly oiled griddle or frying pan. Sear the steaks for 2 mins each side, then remove and leave to rest for 5 mins. When rested, thinly slice.
Mix the dressing ingredients together with 1 tbsp water until the sugar is dissolved. Arrange the spinach, beef, papaya, herbs, cucumber, spring onions and chilli on a platter. Pour the dressing over half the salad and sprinkle with the crispy onions. Serve the remaining dressing on the side.

See all these recipes prepared in under 20 minutes at BBC Good Food

1 comment:

  1. yummy yummy yummy!!

    peacequiethere.blogspot.gr

    ReplyDelete

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