Dinner-recipe

Quick And Easy Tuna Pasta Pies Recipe

Looking for something quick and easy to whip up for dinner? Then look no further than this tuna pasta pies recipe! Not only is it an inexpensive option containing tinned tuna and packet pasta, it’s also a tasty and enjoyable meal for the kids.

RELATED: Meatballs With Fettucine And Tomato Sauce Recipe

Ingredients

300g broccoli, trimmed, cut into small florets

1 corn cob

1 tbsp cornflour

2 tsp olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1 tsp finely grated lemon rind

2/50ml (1 cup) reduced fat milk, plus 60ml (1/4 cup) extra

185g tin tuna in spring water, drained, flaked

2 tbsp chopped flat-leaf parsley

25g (1/4 cup) finely grated parmesan

30g (1/2 cup) fresh white sourdough breadcrumbs

Method

  1. Cook the pasta in a saucepan of lightly salted water according to packet instructions or until soft, adding broccoli for last 2 minutes. Drain well.
  2. Meanwhile, cut corn kernels from cob and set aside. Combine the cornflour and extra 60ml (1/4 cup) milk until smooth. Heat the oil in a large saucepan over a medium heat. Add the onion, cook stirring occasionally, for 3-4 minutes or until softened.
  3. Add garlic and lemon rind, cook stirring for 1 minute. Add the corn kernels and cornflour mixture, stir to combine, then gradually add the remaining milk, stirring until all the milk has been added and the sauce thickens.
  4. Add the tuna, parsley, pasta and broccoli, stir until well combined. Season with salt and pepper.
  5. Preheat grill on high. Transfer mixture to 4 x 500ml (2 cup) capacity ovenproof dishes. Combine the parmesan and breadcrumbs and sprinkle the breadcrumb mixture evenly over the pasta.
  6. Place ramekins under preheated grill and grill for 2 minutes, or until breadcrumbs are golden and crisp.

Recipe via Taste

June 4, 2015

Octopus With Almond Puree, Garlic, Chilli And Olive Oil Recipe

Cooking octopus can be a challenge, so when Massimo Mele of La Scala on Jersey revealed his secret to cooking octopus in the Electrolux Taste Theatre at Taste of Sydney last week, we knew we had to share the amazing dish that he whipped up using his Nonna’s recipe.

RELATED: Duck Confit With Fennel Salad Recipe

It really doesn’t get much more authentic than this, so enjoy!

Ingredients

1 kg (2 lb 4 oz) octopus tentacles

5 garlic cloves, lightly smashed

1 long red chilli, sliced (seeds removed, if you prefer mild hotness)

1 tbsp chopped flat-leaf (Italian)

Parsley

1 tbsp chopped marjoram

250 ml white wine vinegar

250 ml mild extra virgin

Olive oil

Extra white wine vinegar, to serve

1 head fennel

1/2 head of raddccio

1 celery heart light green leaves only

Almond tarator

2 slices of sourdough bread

1/2 cup almond meal

2 garlic cloves

1⁄2 cup water

50ml lemon juice

Salt and pepper to taste

Extra virgin olive oil as needed

100ml milk

Method

  1. Place a large saucepan of sea water over high heat and bring to the boil. If sea water is unattainable, add 500g of rock salt to 5 litres (20cups) of water and bring to the boil.
  2. Blanch the octopus three times in boiling water for about 5 seconds each time. Once complete, turn the heat down and add the octopus and potatoes to the same pan. Gently simmer for about 45 minutes, or until tender.
  3. Remove the octopus from the pan and set aside.
  4. Once the octopus is cool enough to handle, chop it into 5 cm pieces and put in a non-reactive bowl.
  5. Add all the remaining ingredients and leave to marinate for 2 hours minimum in the refrigerator.
  6. Remove the garlic. Season with more vinegar and season with freshly ground black pepper. It shouldn’t need any salt.
  7. For the tarator, dip bread in milk and leave for 15 minutes.
  8. Squeeze dry, Place almond meal in processor with garlic. Add water to make a smooth paste.
  9. Add olive oil, a little salt and pepper, lemon juice to taste. A little extra water might be needed. Consistency should be light and fluffy.
  10. To serve place some almond tarator on a plate, top with marinated octopus.
  11. Finely slice some fennel, radicchio and celery heart and place on top and serve.
March 25, 2015

Duck Confit With Fennel Salad Recipe

Duck confit is a French dish that has been referred to as a ‘work of art’. Marinated with salt and various herbs, once cooked it’s seriously crispy on the outside and tantalisingly tender on the inside.

Ingredients

1kg duck leg (4pcs)

1.5kg duck fat

2 tsp coriander seed

2 tsp fennel seed

2 tsp cumin seed

2 tsp cinnamon powder

1kg rock salt

3tsp Black pepper corn

2 pieces orange zest

2 slices spanish onion

Method

  1. Mix all the dry herbs, rock salt, black pepper, orange zest and Spanish onion in bowl.
  2. Marinate duck leg with herb and salt mix for 4-5hours and store in fridge. Rinse then pat dry.
  3. Preheat the oven to 150c. Place the duck into deep baking tray with melted duck fat (cover with the fat completely) then cover oil surface with the baking paper. Cook for 3-4hours.
  4. Place the cooked duck in preserving container and cover completely with the cooking fat (can keep refrigerated for up to 3 months).
  5. Heat the non-stick frying pan and crisp the duck skin for 4-5min, then turn the skin side up place the oven for another 10min.
  6. For the fennel salad, use slicer to slice the fennel, then drop into water (squeeze lemon juice into water to stop colouring).
  7. Drain well, then mix with lettuce leafs and orange segment.
  8. For the dressing, use freshly squeezed lemon juice and extra virgin olive oil, sea salt flakes, freshly grounded black pepper and mix together.
  9. Mix dressing with salad and serve with duck.

Recipe courtesy of Fitzroy Inn

March 18, 2015

Tomato, Pickled Radish And Blood Orange Salad Recipe

With the cooler months fast approaching, it’s time to make the most of the salad season while you still can. This blood orange salad recipe is like summer in a bowl: fresh, bright and pairs perfectly with a glass of bubbles!

RELATED: Easy Prawn And Avocado Wraps

Ingredients

Salad

1 bunch radish

1 punnet baby radish

50 ml white balsamic

1 teaspoon sea salt

500g heirloom tomatoes, randomly sliced

2 blood oranges

¼ cup mint leaves, picked

¼ cup basil leaves, picked

2 balls buffalo mozzarella

Method

  1. Using a mandolin, finely slice the radish. Halve the baby radish and place both into a bowl with salt and white balsamic. Marinate for 30 minutes.
  2. Peel the blood oranges with a small knife and remove the segments using a v-cut. Squeeze out the excess juice and retain.
  3. For the dressing, combine blood orange juice, white balsamic, olive oil and season to taste.
  4. Strain the liquid from the radish, combine with tomato, orange segments, and herbs. Gently toss with half of the dressing.
  5. Place onto a serving plate, top with torn mozzarella, remainder of the dressing, cracked pepper and a few more mint leaves.

Recipe via Minchinbury Wines

March 11, 2015

Spiced Duck With Broad Bean And Cherry Salad Recipe

With the rich flavour and high protein content of duck meat, this dish is the perfect balance of nutritious and delicious. Spiced with star anise, cardamon and cinnamon and topped with a cherry sauce, this recipe is well worth the effort.

RELATED: Tofu Stir-Fry With Almond Miso Sauce Recipe

Serves 4

Ingredients

4 duck breasts

Spice mix

6 juniper

1 cinnamon quill

½ star anise

2 cloves

2 cardamon pods

6 peppercorns

2 teaspoon sea salt

Salad

1 small fennel bulb

1 small green apple

100g broad beans, blanched and podded

1/4 cup walnut pieces, toasted, roughly chopped

3 spring onions, finely sliced

1/4 cup flat-leaf parsley leaves, roughly chopped

½ cup mint leaves, washed

Dressing

1 cup fresh cherries, de seeded

50ml red wine vinegar

1 tsp brown sugar

150ml olive oil

Method

  1. In a dry pan, lightly toast the juniper, anise, cloves, cinnamon, cardamom and pepper.
  2. When toasted and aromatic, add to a mortar and pestle with the salt and grind to a fine powder.
  3. Pat the duck breasts dry, score the skin and rub well with the spice mix.
  4. In a frying pan over medium heat, place the duck breasts skin side down and cook to render the fat for 5 – 7 minutes. Flip breast over, cook for a further 4-5 mins, remove from pan and rest.
  5. For the salad, shave the fennel and cut the apple into matchsticks. Combine all ingredients into a large bowl, season with salt, cracked pepper, lemon juice and olive oil.
  6. For the dressing, add all ingredients into a jar, shake well to infuse.
  7. Place the salad onto a serving plate, slice the duck and place on top. Drizzle with cherry dressing.

Recipe via Minchinbury Wines

March 9, 2015

Chicken With Mushroom Quinoa Recipe

The Golden Door Health Retreat And Spa have been generous enough to provide us with some amazing recipes to pass on to our readers looking to add extra health and vitality to their to-do list for the end of 2014. Nutritious and delicious – what more could you want?

RELATED: Tried And Tested: Golden Door Health Retreat

Serves 4

Ingredients

100g (1/2cup) quinoa

4 125g (4 1/2 oz) chicken breast, skin removed

1/2 tsp salt and smoked paprika mix

1/4 tsp mustard seed oil

1 tsp mustard seeds

1/2 small onion, chopped

45g (1/2 cup) chopped mushrooms

125ml (1/2 cup) chicken stock

Juice of 4 apples (approx 375mls or 11/2 cups)

2 tsp of balsamic vinegar

2 vine-ripened tomatoes, diced

2 tsp chopped fresh parsley

zest and juice of 1 lemon

Method

  1. Wash the quinoa in plenty of cold water and drain. Put in a pan with 250ml (1 cup) of water. Bring to the boil and  then reduce the heat, cover the pan and simmer for 10-12 minutes until all the water has been absorbed.
  2. Preheat the oven to 180°C. Sprinkle the chicken breast with paprika seasoning. Heat a non-stick frying pan and add the chicken to the dry pan. Cook for 2 minutes to sear, then turn over and sear the other side. Transfer the chicken to a paper-lined baking tray and bake for 12 minutes.
  3. Put the mustard seed oil in a saucepan over low heat. Add the mustard seeds. Add the onion and fry for 5 minutes, until lightly golden. Add the mushrooms, stock and cook until the stock has reduced by half. Add the apple juice and cook for 15 minutes until reduced by half. Add the vinegar, season with salt and pepper and stir in quinoa.
  4. Toss together the tomatoes, parsley, lemon zest and juice. Serve the quinoa topped with the chicken and the tomato salad.

Nutrition per serve

  • Energy: 1347kj (322 cals)
  • Protein: 32g
  • Total fat: 9g
  • Carbohydrate: 27g
  • Fibre: 4g
  • Sodium: 95mg
November 12, 2014

Carrot and Coriander Soup Recipe

Did your parents ever tell you to eat your carrots because they will improve your eyesight? This happens to be true! Just one carrot has nearly double the required daily intake of Vitamin A, which is highly beneficial for your eyesight and immune system. Beta-Carotene, a type of Vitamin A found in carrots, is also high in antioxidants and is good for your heart. This carrot and coriander soup is a great way enjoy these amazing nutrients and delicious flavor of these veggies.

RELATED: Kale, Chickpea and Chicken Soup 

Ingredients 

1 1/2 oz butter

1 brown onion, peeled and finely sliced

1 tsp ground coriander

2 sticks celery, finely sliced

1 lb carrots, peeled and finely sliced

1 3/4 pts vegetable or chicken stock

Small bunch coriander, roughly chopped plus sprigs to garnish

2 tbsp honey

4 tbsp sour cream

Method

  1. Melt butter in large saucepan over a low heat, then fry the onion until softened. Add the ground coriander and cook for one minute, and then add the chopped celery and carrot. Continue to cook, covered, over a gentle heat for 10 minutes, stirring occasionally.
  2. Pour the stock into the pan and bring to the boil, then simmer for 20 minutes, or until the carrots are tender.
  3. Set soup aside and allow to cool. Then pour it into a blender and add coriander leaves and honey. Blend until smooth.
  4. Return to soup to the saucepan to reheat.  Season to taste and serve in bowls garnished with a swirl of sour cream and a some coriander leaves.
November 10, 2014

Garlic Chilli Salmon With Pine Nuts And Cranberries Recipe

Serves 4

Prep time 15 minutes

Cooking time 35 minutes

Ingredients

Salmon

4 boneless salmon steaks

3 tbsp extra virgin olive oil

1 tsp ground cumin

1 tsp sweet paprika

1/2 tsp smoked paprika

Salt and pepper to season

Garnish

1 tbsp olive oil

2 French shallots, sliced thinly

2 cloves of garlic, sliced thinly

Pinch of chilli flakes

3 tbsp toasted pine nuts

2 tbsp Ocean Spray Craisins

2 tbsp baby capers

Zest and juice of 1 lemon

2 tbsp roughly chopped parsley

2 tbsp balsamic vinegar

Salt and pepper to taste

Kumara chips

1.5kg kumara, peeled and cut into wedges

2 tbsp olive oil

Salt and pepper

Lemon to garnish

Method

Marinate salmon in a bowl with 2 tbsp of olive oil, cumin, paprika and season. Marinate for at least 10 minutes covered in the fridge.

Heat oven to 200ºC. Toss kumara wedges with olive oil and season to taste. Place evenly on a lined baking tray and bake for 20 minutes or until golden and cooked through. Keep warm in the oven until ready to serve.

Heat in a small frypan to medium heat. Add olive oil and French shallots and fry gently until translucent. Add garlic, chilli flakes, pine nuts, Craisins and capers. Heat until fragrant, then add lemon zest and juice. Remove from heat and toss in the parsley and balsamic vinegar. Season to taste.

Wipe down the same pan and return to medium-high heat. Add in 1 tbsp of olive oil and fry marinated salmon skin side down until cooked 3/4 of the way through, then turn and cook for a further 2 minutes. Remove from pan and allow to rest.

Serve salmon skin side up with a generous helping of warmed pine nut mixture and a side of kumara and a cheek of lemon.

Recipe courtesy of Ocean Spray and Sammy & Bella #legendberry

October 20, 2014

Traffic Light Stir-Fry Recipe

Stir-fries, especially colourful ones, are a great way to get a bunch of vitamins and minerals into a child’s diet (as well as your own). Use whatever veggies you have in the fridge to create this meal.

Serves 4

Ingredients

1 onion, diced

2 garlic cloves, crushed

1 tbsp sesame oil

2 cups frozen prawns

1 cup snow peas

2 carrots, chopped

1/2 red capsicum, cut lengthways

1/2 yellow capsicum, cut lengthways

1 bunch broccolini

1 tbsp fish sauce

1 tbsp soy sauce

1 lemon or lime, juiced

2 parcels egg noodles

Chilli (optional – for the adults)

Method

  1. Pan-fry onion and garlic with sesame oil. Add prawns and rethermalise (do not reduce the water from the frozen prawns).
  2. Add veggies, fish sauce, soy sauce and lemon juice.
  3. While veggies are cooking, cook egg noodles as per directions on the pack.
  4. When they are cooked, rinse in cold water. Add noodles to veggies and toss through.

Recipe via The Healthy Mummy

August 24, 2014

Lentil Salad With Feta And Pine Nuts Recipe

An easy meal to prepare after a long day at work or a great summer salad for a weekend lunch, this lentil salad with fill you up and give you the energy you need to power through the rest of your day.

Ingredients

1 can lentils, drained and rinsed

1/3 cup pine nuts, toasted

1/2 cup kalamata olives, pitted and halved

1 punnet cherry tomatoes, halved

100g wild rocket

60g feta, crumbled

1 aubergine (optional)

Salt and pepper

Method

  1. Place lentils, pine nuts, olives, tomato and rocket in a large bowl and mix well.
  2. Add dressing of your choice (if any) and toss to combine.
  3. Divide between two bowls, over a layer of aubergine (optional), top with feta and season with salt and pepper.

Recipe via The Healthy Mummy

August 21, 2014

Avocado, Walnut And Pumpkin Salad Recipe

Salad isn’t just for summer. This yummy, warm pumpkin salad is just enough to heat you up from the inside out.

Serves 4

Ingredients

500g butternut pumpkin, deseeded, peeled, cut into 2cm cubes

Tin of beetroot cubes

2 tbsp olive oil

Salt and pepper

100g baby spinach leaves

1 avocado, coarsely chopped

1 tbsp balsamic vinegar

1/2 cup crushed walnuts

Method

  1. Preheat oven to 200 degrees C. Line an oven tray with baking paper. Place pumpkin on the tray and drizzle with half the oil.
  2. Season pumpkin with salt and pepper and bake for 20 minutes.
  3. Place spinach, beetroot and avocado in a large serving bowl. Add the pumpkin.
  4. Drizzle all with vinegar and the remaining oil.
  5. Gently toss to combine, then sprinkle with walnuts.
  6. Serve immediately.

Recipe via The Healthy Mummy

July 12, 2014

Coconut Crusted Chicken With Almond Satay Sauce

Here at the SHE‘SAID’ headquarters, we are taking part in the W8less 40-Day Challenge and feeling the amazing results – thanks to the unveiling of the ‘bricks’ and delicious meal plans. So we thought we’d share just one of the many fabulous, quick and easy dinner recipes for everyone to enjoy.

Serves 2

Ingredients

2 medium chicken breasts

1/2 cup almond flour

1/2 cup shredded coconut

1 tsp Chinese five spice

1 egg, beaten

Coconut oil

1 tbs red curry sauce

3 tbs almond butter

1/2 cup of coconut cream

Method

  1. Lightly pound chicken breasts with a rolling pin until they are a uniform thickness and then cut into strips.
  2. Stir together the dry ingredients. Dip each chicken strip in the beaten egg and then coat in the coconut mix.
  3. Place coated chicken strips in fridge for 10 minutes (this helps the coating stick to the chicken).
  4. Heat pan and coconut oil. Cook chicken strips for 5-6 minutes on each side.
  5. Satay sauce: Stir together almond butter, red curry paste and coconut cream over a low heat until completely mixed.
  6. Serve with mixed green salad.

Recipe and image via W8less

June 13, 2014

Oven-Baked Salmon With White Bean Puree Recipe

If you feel your body is needing a little detox (without going overboard), this recipe is perfect for packing in all the goodness and taste that your crave while being 100 per cent good for you. A great dinner or even weekend lunch recipe that the whole family can enjoy.

Serves 4

Ingredients

2 small garlic cloves, minced

1 tbsp fresh parsley, finely chopped

1 tsp extra virgin olive oil

4 salmon fillets (120g each)

Salt and pepper

1/2 lemon, juiced (plus lemon wedges to serve)

White Bean Puree

1 tbsp fresh parsley, finely chopped

400g can white beans, drained

2 garlic cloves

1 tsp fresh lemon juice

1 tsp extra virgin olive oil

Salt and pepper

Method

  1. Preheat oven to 180 degrees C. Line a tray with baking paper.
  2. Combine garlic, parsley and olive oil. Arrange the salmon on the tray and spread the garlic mixture evenly over the fish. Sprinkle lightly with salt and pepper. Bake for 10-15 minutes.
  3. Meanwhile, combine all white bean puree ingredients into a blender and blitz until desired consistency.
  4. Plate a large spoonful on four plates. Place salmon on puree, drizzle with lemon juice and serve with lemon wedges, a garden salad and vegetables.

Recipe via The Healthy Mummy

May 22, 2014

Mediterranean Haloumi Salad Recipe

What’s for dinner? Something quick. Check. Healthy. Check. Easy to prepare. Check. Child-friendly. Check. And, most importantly, tastes good. Check. This Mediterranean-style salad will fill the hungriest of bellies on hump day.

Serves 4

Ingredients

8 Roma tomatoes, sliced

100g chargrilled red capsicum, sliced

100g chargrilled zucchini, sliced

Handful of small black olives, halved and pitted

1/2 small red onion, finely sliced

2 tbsp extra virgin olive oil

Salt and pepper

250g haloumi

Handful of fresh basil leaves, roughly chopped

Method

  1. Combine tomatoes, chargrilled capsicum, chargrilled zucchini, olives and onion in a large bowl. Drizzle with half the olive oil, season well and set aside. Divide between 4 bowls.
  2. Thickly slice the haloumi. Heat a frying pan over a high heat and cook haloumi in batches for a minute on each side until golden.
  3. Add the cooked haloumi to each bowl, drizzle with remaining olive oil and sprinkle over basil.

Recipe via The Healthy Mummy

May 21, 2014

Bahian Spiced Chicken & Beans with Yucca Mash Recipe

This rustic Brazilian chicken and bean casserole features a fragrant seasoning and is topped with your new favourite twist on mash – yucca, also known as cassava.

Serves 10

Ingredients:

Yuca Mash:

900g mashed yuca or cassava*

75g butter, softened

75ml whole milk, warmed

½ tsp McCormick Sea Salt

¼ tsp McCormick White Pepper Ground

Bahian Seasoning (Tempero Baiano):

1 tsp McCormick Cumin Ground

1 tsp McCormick Oregano

½ tsp McCormick White Pepper Ground

¼ tsp McCormick Chilli Flakes  Crushed

Chicken & Beans:

75g butter

675g boneless, skinless chicken thighs, cut into 2.5 cm cubes

1 onion, chopped

1 red pepper, chopped

2 tsp garlicpaste

1 Tbsp  tomato purée

1 Tbsp Bahian Seasoning (Tempero Baiano)

75g  flour

1 litre (1000ml) chicken stock

400g tin black eyed peas, drained and rinsed

225g pitted black olives, chopped

4 tsp McCormick Coriander Leaf

1 tsp McCormick Sea Salt

2 Tbsp  Romano cheese, grated*

Method:

  1. For the yucca mash, bring a large pot of salted water to boil on high heat.  Add yuca, return to boil. (Adding more boiling water if needed to cover the yuca completely).  Reduce heat to medium, boil 30 minutes or until yuca is very tender.
  2. To make the Bahian seasoning, combine all ingredients together in a bowl, then set aside.
  3. For the Chicken & Beans, melt butter in large saucepan on medium-high heat.  Add chicken, cook and stir for 5 – 7 minutes, or until browned.  Add onion, pepper and Garlic.  Cook and stir for 5 minutes, or until vegetables soften.  Stir in tomato purée and Bahian Seasoning, sprinkle with flour and mix well.  Add stock, black-eyed peas, olives, 3 tsp of the Coriander and the Salt. Bring to the boil, reduce heat to low and simmer for 5 minutes, or until thickened, stirring frequently. Spoon into a baking dish. Place baking dish on baking sheet and set aside.
  4. Drain yucca, remove and discard fibrous core from center of each yuca piece using 2 forks.  Gently peel off any other fibrous layers that may cling to yucca, then return yuca to large saucepan.  Add butter and milk and mash with potato masher to form a sticky and chunky purée. Season with Sea Salt and White Pepper, then spoon yuca mash around edge of the Chicken & Beans, leaving the center visible. Sprinkle Romano cheese over the mash.
  5. Bake in the oven for 40 minutes, or until filling is bubbling and cheese is golden brown.  Let stand for 5 minutes before serving.  Sprinkle with the remaining Coriander Leaf.

*Cooks tip: As an alternative to Romano cheese try using Parmesan cheese. If yucca / cassava is unavailable try using a mixture of half regular and half sweet potato mash.

What’s your favorite South American recipe?

March 14, 2014

Great Recipes for Dinner

Pasta Salad with Lemon & Walnuts

– Snack/Light MealIngredients

3 cups pasta shells

1 x 425g can John West Tuna, drained

2 cups rocket leaves

1 cup fresh basil leaves

2 cups halved cherry tomatoes

1/2 small cucumber, sliced

1/2 red capsicum, diced

1/2 cup toasted walnut halves

lettuce leaves for serving

Dressing:

1/4 cup mayonnaise

finely grated rind of 1 lemon

1 tablespoon lemon juice

Method

  1. Cook pasta according to pack directions until al dente. Rinse under cold water and drain well.
  2. Place pasta into a bowl with tuna, rocket, basil, tomatoes, cucumber, red capsicum and walnuts. Add dressing and toss gently. Serve at once.
  3. Dressing: Place all ingredients into a screwtop jar and shake until blended.

Serves 4

Hints

– serve with Bagel Crisps: slice bagels very thinly, sprinkle with lemon pepper and bake in the oven until crisp and lightly browned.

– pecan nuts can be substituted for the walnuts.

 


Warm Japanese Noodle Salad

– Snack/Light Meal

Ingredients

400g precooked

udon noodles

2 teaspoons oil

2 baby bok choy, chopped

3 spring onions, sliced

1/2 cup sliced celery

1 carrot, cut in julienne strips

1 x 210g can John West Pink or Red Salmon, drained

1 sheet nori seaweed, shredded, optional*

1 tablespoon toasted sesame seedsDressing:

1 teaspoon finely grated lime rind

1 tablespoon lime juice

1 tablespoon light soy sauce

1 teaspoon sesame oil

1/2 teaspoon finely chopped fresh ginger

1/4 teaspoon wasabi, Japanese horseradish

Method

  1. Cover noodles with warm water and separate. Drain well.
  2. Heat oil; add bok choy, spring onions, celery and carrot and stir-fry until just softened. Add noodles, salmon and seaweed and stir-fry until hot.
  3. Add dressing and toss gently. Serve sprinkled with sesame seeds.
  4. Dressing: Mix all ingredients in a screwtop jar and shake until blended.

Serves 2

Hints

– Nori seaweed is easiest shredded by cutting with kitchen scissors.

– toast sesame seeds in a dry pan over a medium heat, stirring constantly.

– precooked udon noodles are available on most supermarket shelves, but dried noodles can be cooked and substituted.

January 21, 2002