Tuna Steaks with Mango Salsa

Tuna Steak Tuna may contain high levels of mercury so it’s best to eat only occasionally. Also choose an organic, wild tuna (not farmed) where possible.

4 good quality tuna steaks

1 ripe mango, peeled, stone removed and chopped into small pieces

Juice of 1 lime

2 tablespoons soy sauce

1 small red onion, finely chopped

1 handful of chopped fresh cilantro (also known as coriander)

2 tablespoons olive oil

2 finely sliced spring onions

Place the mango pieces, lime juice, soy sauce, onion, cilantro and olive oil in a bowl and mix together. Set aside.

Preheat the grill to high. Season the tuna steaks with salt and pepper and place under the hot grill for approximately 4 minutes on each side.

Serve tuna steaks topped with salsa and garnished with spring onions.

Tip: Serve with either a side of steamed asparagus with a little butter or a light noodle dish.

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Zesty Orange Chicken

Zesty Orange Chicken 4 skinless, boneless chicken breasts
4 ounces orange juice
Zest of one orange
4 orange slices (peel on)
2 tablespoons fresh chopped parsley
½ teaspoon dried oregano
1 garlic clove, crushed
1 tablespoons oil

Preheat the oven to 325F. In a large bowl mix the orange juice, orange zest, parsley, oregano and garlic. Add a little salt and pepper if desired.

Place the chicken breasts in a non-stick baking pan and make 3 to 4 slashes on the top of each breast. Pour the marinade over the top and then top each breast with an orange slice.

Cook approximately 20 to 30 minutes or until cooked through. Discard orange slices and serve with a side of wild rice and French green beans.

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Corned Beef and Cabbage

Corned Beef and Cabbage Ingredients:

1 corned beef brisket
1 large head cabbage
8 peppercorns
6 cloves garlic, whole peeled
4-5 parsnips
1-2 turnips
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground

Instructions:

Wash brisket
Make small X slits in the meat and insert garlic and cloves pieces
Place the meat into a stockpot (at least 8 quarts)
Cover the meat with water
Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery
Bring to a boil
Skim off foam and reduce heat to a simmer
Simmer 2-3 hours, or until meat is nearly tender

Meanwhile, prepare vegetables -
Quarter the cabbage, peel potatoes, carrots, turnips and parsnips
Slice vegetables into 2 inch chunks

During last half hour, add remaining vegetables and cook until tender.

Drain and serve
Season to taste

Technorati Tags: Corned Beef and Cabbage

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Punchy Black Bean Soup

Black Bean Soup This bean soup is dramatic and delicious!

The chilli and garlic give it a really strong flavor that’s also packed full of goodness.

Note: If you find dried beans too time consuming to cook, feel free to use canned beans.

Ingredients:

8 ounces of dried black beans

16 ounces of vegetable stock (homemade or made from dried powder)

4 bay leaves

2 tablespoons cilantro (also known as coriander)

4 tablespoons rapeseed oil

1 red onion, thinly sliced

4 garlic cloves, peeled and crushed

2 red chillies, deseeded and finely sliced

1 (14 oz) can of organic chopped tomatoes

Instructions:

** I can never remember to soak beans overnight but it’s not actually necessary. By rinsing the beans in cold water and boiling on high for 10 minutes (without any other ingredients) you’ll get the same effect. Another trick to help get rid of the bloating and wind caused by eating beans is to add a small piece of chopped ginger to the water when boiling.

Boil the beans for 10 minutes then drain. Rinse the saucepan to get rid of any remaining residue and return beans to pan. Add the stock and bay leaves. Cover and simmer on low until tender. Warning, this will take approximately 1.5 to 2 hours. Add additional stock if necessary during this process.

Heat the oil in a large frying pan and add the onion and chillies. Cook on low for approximately 4 minutes and add the garlic. Cook for a further one minute. Add the chopped tomatoes to this mixture and stir together. Set aside.

Once the beans are fully cooked, add the tomatoe mixture to the beans and stock. Simmer for 5 minutes and remove from heat. Let cool and strain beans. Discard bay leave and return stock to pan.

Place the beans and vegetables in a food process with a little reserved stock and blend on high for approximately 1 minute until smooth. Place this mixture back in the pan with the reserved stock and mix together. Gently heat through and serve immediately.

Garnish with a few finely chopped spring onions and a dollop of crème fraiche.

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Chicken Wild Rice Soup with Lemongrass

Chicken Wild Rice Soup This is a light soup with a Thai influence and is made with fresh homemade chicken stock. You can use pre-made chicken broth and leftover chicken to save time.
Note: If you can’t find lemongrass in the specialty section of your supermarket or specialty store, you can omit.

Ingredients for Stock:

2 chicken thighs and legs or 2 larger chicken breasts

1 onion, diced

2 garlic cloves, crushed

1 oz of fresh grated ginger or ½ teaspoon dried ginger

2 lemon grass stalks

2 dried red chillies

Ingredients for Soup:

2 lemon grass stalks

1 tablespoon Thai fish sauce

½ cup short grain rice rinsed

Salt and ground pepper to taste

Fresh chopped cilantro (about a handful)

1 finely chopped and deseeded red chilli to garnish

1 lime quartered to serve

Instructions:

Put the chicken into a large deep pan and add all the other stock ingredients. Cover with water. Bring to a boil and then reduce heat to low and simmer gently with the lid on for approximately 2 hours, until the chicken is tender and you have a rich stock.

Skim off any excess fat from the top of the stock, strain stock into a large bowl or pan and set aside. Remove the skin from the chicken and shred the meat into a separate bowl, set aside.

Flatten the lemon grass stalks using a rolling pin or the edge of a knife. Pour the stock back into a soup pan and add the lemon grass stalks, fish sauce and rice. Simmer uncovered over low heat for approximately 40 minutes. Add the shredded chicken after 30 minutes and season to taste with salt and pepper.

Slice and deseed the chilli. Chop into thin pieces. Be careful when handling chilli and quickly wash your hands after as it can really sting. Serve the soup into warm bowls and garnish with a little chopped fresh chilli and lime wedge.

Technorati Tags: Recipes, Chicken Recipe, Soup Recipes