Saturday 23 July 2016

Super Tuna Pasta Salad, Feta & Crispy Cayenne Crumbs

Super Tuna Pasta Salad, Feta and Crispy Cayenne Crumbs

  • 1 small red onion, peeled and finely chopped
  • 2 lemons
  • 250g dried pasta shells
  • 350g broccoli
  • 1 slice wholemeal bread
  • 1/2 tsp cayenne pepper
  • 1 cucumber
  • 1/2 bunch of fresh chives or dill
  • 4 tbsp natural yoghurt
  • 2 X 120g tins of tuna in spring water 
  • 50g feta cheese

Place the chopped onion into a large bowl with a pinch of sea salt and black pepper, then squeeze over all the lemon juice and put aside.

Cook the pasta in a large pan of boiling salted water according to the packet instructions.  Chop the broccoli florets off the stalk.  Cut the woody end off the stalk, halve the stalk lengthways, then chick it in with the pasta to cook through.  Chop the florets I to small bite-sized chunks, adding them to the water for the last minute only, just to take the rawness away.

Meanwhile, whiz the bread and cayenne into crumbs in a food processor, then toast in a dry non-stick frying pan on a medium heat until golden and crispy, tossing regularly.  Peel the cucumber, halve lengthways and scrape out the watery core, then finely slice.  Finely chop the herbs.  Mix the yoghurt into the lemony onion, then add the cucumber and herbs.  Drain the pasta and broccoli, finely chop the broccoli stalk, and add it all to the bowl of dressing.  Drain and flake in the tuna, toss together well, then taste and season to perfection.  Divide between 4 bowls and serve sprinkled with crumbled feta and the hot crispy crumbs.

Recipe courtesy of Jamie Oliver - Super Food, Family Classics

Despite the pasta, this is a light zingy salad that is crying out to be eaten al fresco, perfect for a summer evening with a nice chilled glass of white wine and of course a few friends to share it with.

Sunday 3 July 2016

Posh Pot Noodles

Posh Pot Noodles

  • Pyrex pot with a lid
  • Handful of dried noodles
  • Handful of bean sprouts
  • Handful of shredded greens
  • 1 spring onion finely sliced
  • Handful of cooked chicken
  • 1 tsp chopped coriander
  • 1 tsp vegetable stock powder
  • 1 tsp of curry paste

Cook the noodles according to the packet instructions, once cooked, drain and place in the bottom of the jar and leave to cool.

Whilst the noodles are cooling, mix together the stock powder and curry paste.  When the noodles are cool spoon the paste over the top of them and then top with the cooked chicken, bean sprouts, shredded greens, spring onion and coriander.  

Close the lid and store in the fridge. To serve, boil a kettle and then fill the jar until the contents are covered, seal the lid and leave for 2 minutes.  Once ready, open the jar and give the contents a good mix and enjoy.

This is a great alternative for lunches to take to work.  You can make several of these up at a time as they will keep for a few days in the fridge.  There are so many possibilities to try, basically use your favourite paste and other cooked meat or cooked prawns - remember, it must be cooked!!!  I used curry for this one as that's what I had in the fridge.  You can try soy sauce, hot sauce, miso paste, umami paste, the list is endless, there are so many varieties that come in handy sachets that you can choose from.  Mix it up and add your favourite veggies, I added a handful of chopped chilli to this as I do like a kick.

Be warned, this can get messy to eat so have a napkin to hand and watch the dribbles!