Archive for » May 20th, 2008«
This is a wonderful recipe that is so quick and easy to prepare and is great either on the grill, if it is BBQ weather or just done in the frying pan as I cooked it the other night. Depending on how you like your tuna cooked it is on the table in about 15-20 Min’s. I like my tuna pink in the middle as tuna should be undercooked, otherwise it gets quite tough.
Ingredients
2 Teaspoons sea salt
2 Teaspoons Sichuan (szechuan)
pepper
60-80ml olive oil (depending on the size of your steaks Mine were huge)
4 Tuna steaks
1/2 Cup mayonnaise
2 Teaspoons wasabi powder (mixed with a small amount of water to form a paste)
1 Tablespoon fresh coriander, finely chopped
1 Teaspoon lemon juice
Method
1. Using mortar and pestle or pepper grinder, grind salt and pepper until fine.
2. Combine pepper mixture with oil and fish in a large bowl cover stand 5 Min’s.
3. Meanwhile combine mayonnaise, wasabi, coriander and juice in a bowl.
4. Heat a large frying pan, add fish, cook about 2-3 Min’s aside, for pink centre, or until cooked as desired, or BBQ steaks.
Serve tuna with wasabi mayonnaise. I served mine atop Japanese style vegetables.
All photos taken by me unless otherwise stated.
This is another zaar recipe I tried during my May recipe swap. This was very tasty and super quick and easy to prepare which I think we all love. I did add about a 1/4 cup of dry white wine and some more garlic cloves just my personal preference. I also found the sauce to be a little thin so I thickened it up with a little cornflour at the end. I found it to be a very flavoursome sauce for such few ingredients and sometimes I think simple actually works better than over complicating a recipe. If you would like to read more reviews or see more photos of this recipe click here.
Ingredients
4 Chicken fillet, pounded
2 Garlic clove, crushed
1 Tablespoon grainy mustard
300 ml Thickened cream
1 Cup chicken stock
2 Tablespoons parsley, chopped
Method
1. Cook fillets until brown, place in an ovenproof dish covered with foil and transfer to the oven to keep warm.
2. In the same pan the chicken was cooked in, add garlic and stir over heat until fragrant
3. Stir in the mustard, cream and stock
4. Bring to the boil and simmer uncovered for approx 10 minutes until sauce reduces and thickens.
5. Stir in chopped parsley.
Serve fillets topped with garlic cream sauce and your choice of vegetables.
I served mine with spinach and rice and zucchini patties.
All photos taken by me unless otherwise stated.
