oliveoilandlemon

recipes for healthy living

Tag: sauce

Salmon in Coconut& Turmeric Sauce

 

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I’m a fan of a slow cooked dinner, seasoning, brining and into the oven for most of the day but the lack of practicality for an evening meal is not lost on me so I tend to try and have my recipes done and dusted in under 30 minutes…..

This one is even quicker and takes about 15 minutes to prepare and being able to get everything in the one pan has to be a real bonus for a mid week meal. This sauce is deliciously creamy, with some heat and flavour from Ginger, Turmeric and Garam masala. Lots of health giving properties and overall this is a such a tasty meal as well as so good for you. If you like heat in your sauce then add in some chili powder to give in some extra bang for your buck.

Salmon in Coconut Turmeric Sauce
Serves 4
4 Salmon Darnes (Hake could be great in this too).
2 tbsp rapeseed coconut or olive oil
1 medium red onion finely diced
1 tbsp fresh ginger peeled and grated
2 cloves of garlic peeled chopped and mashed
1 tsp garam masala
1 tsp turmeric
1 tsp salt
1/2 can of chopped tomatoes (about 200gr)
4 tbsp coconut cream from the top of a can
4 fl oz water

Heat the oil and add the onion and sweat for about 2 minutes until it softens.
Add the garlic and ginger and cook for another 3 minutes.
Stir in the spices and salt then cook for a minute or 2 – add a splash of water if it seems too dry.
Add the tomatoes, water and coconut milk and stir to combine. Bring to the boil, reduce to a simmer and add the salmon darnes
Cook in the sauce over a medium heat – splash the sauce over the fish occasionally.
Stir through some chopped coriander and serve with some wholegrain rice.
Enjoy!

Marinated Beef with Chimichurri dipping sauce

I’m not a huge red meat eater but do I make an exception for this cut of beef, cooked rare or at most medium rare and slathered with this dipping sauce from Argentina (another home of great beef) it is the perfect casual platter food when you don’t feel like doing too much. Pile a load of steamed broccoli on the side and you have a meal which will be demolished in no time. We had a weekend of beautiful sunshine so spent it outdoors on long family walks and this was really popular with everyone in the family.

Bavette with Chimichurri

Chimichurri Dipping Sauce

2 cups flat leaf parsley leaves chopped
4 garlic cloves, peeled and mashed
2 teaspoons dried oregano
1/4 cup red wine vinegar
1 tbsp capers
1/2 teaspoon red pepper flakes or cayenne pepper
1/2 teaspoon each of salt and pepper
1 cup extra-virgin olive oil
Add everything except the oil to a blender and pulse until chopped uniformly
With the blender running , add the oil slowly until fully incorporated and well mixed
Transfer to a bowl, cover and leave aside for the flavours to develop
This sauce is delicious with any meat or chicken as well as drizzled on top of salads.

Marinated Bavette
1 piece of Bavette
2 cloves of garlic peeled chopped and mashed
salt and pepper
rapeseed oil
1 handful of fresh rosemary and thyme picked and chopped
Combine the herbs, garlic, add salt and pepper with few glugs of rapeseed oil
Cover the beef with the marinade and leave for a few hours for the flavour to develop
Wipe off the excess
Heat a griddle pan to high heat and turn your oven on to 180C
Sear the beef of all sides until golden brown about 2 minutes each side
Into the oven to finish the cooking for about 5 minutes for rare beef
Leave it to rest covered, for a few minutes
Slice on the grain and serve with the sauce and veg of choice.
Amazing!

Chorizo and Marjoram Ragu with Rigatoni & Meatballs

OO&L Ragu Meatballs II

I’m still thinking about some of the most delicious ragu sauces with slow roast pork shoulder which I love to make but lets face it a busy working life and hungry belly’s mean mid week meals have to be a little speedier. This is my version with rigatoni – let the sauce bubble away as long as you can for the delicious flavours to develop and serve with some meatballs from here or simply with some pasta if it is a meat free day.

Sauce
2tbsp olive oil
2 medium onions and 1 celery stalk, finely chopped
3 tbsp worcester sauce
3″ piece of chorizo finely chopped
50ml red wine
1 jar passata about 800ml
1½ tbsp (firmly packed)chopped marjoram leaves, plus extra to serve
Handful basil leaves chopped
Up to 2 tsp sugar to taste

Grated Parmesan to serve

Heat the oil and add the onion and celery and sweat till soft.
Add the worcester sauce and cook down for about 5 minutes till sweet and soft
Turn up the heat, add the chorizo and cook stirring until it releases its oil and is golden
Add the splash of wine and stir followed by the passata, marjoram and basil.
Stir and simmer for up to 20 minutes, season to taste including a check for a need for sugar.
Blend until lovely and smooth and ready to serve.
Cook 100gr rigatoni per person in boiling salted water until done and serve with the meatballs.
Sprinkle over the Parmesan to serve

100gm rigatoni per person
To serve: finely grated parmesan

The best tomato sauce for meatballs

Meatballs and tomato sauce is a great meal because everyone loves it from my big strong husband to my 3 year old daughter who calls all red meat Duck at the moment.

The tomato sauce is key and to get the best flavour I tend to use tinned tomatoes or passata because frankly at this time of year our tomatos can be the pallid insipid variety. If Im using tinned I love De Cecco. Sweat down some shallot and garlic until it is soft and translucent and add your tinned tomatoes or bottle of passata. If using tinned dont use all the liquid as the idea is to reduce your sauce until it is thick and yummy and too much liquid will take ages to reach this stage. Taste and be prepared to need to add a pinch of sugar as bitterness is not uncommon but easily rectified.

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