Archives for April, 2014

Seared Tuna with Rocket and Cucumber Salad, and a Soy and Ginger Dressing

Seared Tuna with Rocket and Cucumber Salad, and a Soy and Ginger Dressing
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Serves: 2
 

Ingredients
  • 400g fresh tuna
  • 200g rocket
  • 1 cucumber
  • 3 radishes
  • Olive Oil
  • Black sesame seeds, lightly toasted
Dressing
  • 1 tbsp shallots, finely chopped
  • 1cm ginger, grated
  • ½ tsp honey
  • 1½ tbsp mirin (rice vinegar)
  • 2 tbsp soy sauce
  • 1 tbsp sunflower or vegetable oil
  • ½ tbsp water
  • Black Pepper

Instructions
  1. To make the dressing, mix all the ingredients together well.
  2. Peel the cucumber and radishes into strips using a peeler. Add to the rocket and set aside.
  3. In a hot pan, add some oil and quickly sear the tuna on all sides and set aside.
  4. Dress the salad lightly with some olive oil, salt and pepper, and place in the centre of a plate.
  5. Slice the tuna and place on top of the salad. Top with the soy dressing and the toasted sesame seeds.

 

Smoked Salmon Hash with Poached Egg

Smoked Salmon Hash with Poached Egg
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Serves: 2
 

A simple recipe that packs flavour and is perfect for lunch, brunch or a light dinner
Ingredients
  • 300g cooked baby potatoes
  • 100g smoked salmon, chopped
  • 2 spring onions, finely chopped
  • Dill, chopped
  • 1 tbsp capers
  • 2 eggs
  • 1 lemon
  • 3 tbsp crème fraiche or sour cream
  • 1 tsp olive oil
  • 1 tsp Dijon mustard

Instructions
  1. To make the dressing, mix the crème fraiche, olive oil, Dijon mustard and juice of 1 lemon together. Season with salt and pepper.
  2. Gently crush the potatoes and mix with the capers, dill, spring onions and zest of 1 lemon
  3. Fry the potatoes in a pan with sunflower oil on a medium-high heat, and cook until the potatoes begin to go crispy.
  4. In the meantime, you can poach the eggs
  5. Add the smoked salmon to the potatoes, stir, and remove from the heat.
  6. To serve, place some potato mix on a plate, top with dressing, poached egg and some fresh dill.