Salmon fillets work well on the barbeque, but not smoked style. Instead wrap in tin foil with finely chopped coriander and a few slices of butter. Ensure the butter is on top and can melt through the salmon. Salt the salmon also.
I find 8 minutes each side works well, then gently unwrap the tin foil to produce the most lovely salmon – without stinking out your house.
Real easy. And real tasty.
Mascarpone cheese, 125g.
4 garlic cloves.
8 basil leaves
Tomato passata (in jar or carton)
salt.
Mince the garlic or very finely chop, finely chop 4 basils leaves and gently fry in olive oil with the mascarpone. Absolutely no burning. Do this for around 5 minutes.
Add the passata, not too much. It should kind go pink and then you can add more to get it orange.
Add salt, cook for 20 mins minimum at super low heat, no burning. Drop 4 remaining basil leaves in at the end.
I pour and stir into a pot of pasta twists and finish with lots of grated parmesan. Mmmm!
Best to buy
- low fat mince (5%)
- El Paso Taco kit.
Cook the mince in a wok, brown it off.
Add taco mix and lots of water. Simmer for as long as possible or until the meat is super soft and the water almost absorbed.
Bin the salsa from El Paso, it sucks. Instead put cherry tomatoes, coriander, raw garlic, whole chilli, lots of salt and one capful of vinegar into a hand blender. Zap up and add tomatoe puree to thicken. Taste to check.
Oven is critical 180C for the tacos. Leave them 2 but prob. 3 minutes in the oven.
Now the secret…fill only 1/2 full of meat. Add some finely chopped salad (onion/cucumber/tomato works) and salsa + source cream. Never overfill the taco with meat, it won’t work. I usually put the salsa on first, then salad then sour cream.
Yeah baby, yum!
A great Vietnamese favourite, I’ve served this to everyone everywhere and they love it! Quick, easy, good for you….I try to eat this meal 1-2 times per week, sometimes more!
Ingredients (serves 1 person)
1 teaspoon of chopped ginger
Chopped salad onion or normal onions
1 x steak (sirloin, fillet or topside)
Rice noodles
Beef stock cube or beef stock.
Salt
1 chopped chilli (optional!)
chopped coriander (optional!)
Lemon juice (optional!)
Technique
Chop your ingredients ready for the pot.
Bring a pot of water to the boil, add your stock cube and salt, stir to dissolve.
Add your ingredients and bring back to the boil.
Once at the boil, switch off immediately and serve into a bowl. I like this metal bowl with heat resistant edges. Leave to sit for 10-15 minutes in the bowl (it’ll be too hot to eat!)
Yorkshire pudding’s are just fantastic with gravy or a roast meat.
Very easy to make, I’ve tried a few recipes but found this one to be the best.
Some tips would be to follow the recipe exactly, get your yorkshire puddings tray really hot with oil before adding the batter.
