quick meal

Steamed Mussels

INGREDIENTS

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional
2kg mussels

4 cloves garlic

2 shallots

3 sprigs parsley

150ml white wine

150ml cream

1 Birdseye chilli (optional)

 

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional

To serve:

8 slices toasted crusty bread

3 sprig parsley

1 lemon

40grams butter

  1. Pre heat combination steam oven to full steam.
  2. Remove beard from mussels allow sitting in cold water for 3 minutes rinse thoroughly.
  3. Place mussels in a deep dish and sprinkle with garlic, shallot, parsley, salt and pepper (optional Birdseye chili), Drizzle over the wine and cream sauce.
  4. Steam for 12-18minutes until all mussel shells open (do not eat the mussels that do not open).
  5. Serve in 4 bowls, sprinkle with parsley, add a lemon wedge and crusty bread and butter.

    Steamed mussels Italian style with pasta

    Steamed mussels Italian style with pasta

Options

For Thai flavoured mussels try using a 400ml can of coconut milk (no cream), chilli and lemongrass

For Spanish flavoured mussels use a can of tomatoes (no cream) and chorizo

For Italian flavoured mussels use a 400ml can of tomatoes (omit cream) and add 1Tb of mixed basil and oregano

For a more filling meal, cook up 100grams of pasta per person and toss the sauce and mussels through the pasta.

Steamed Italian style mussels with pasta

Steamed Italian style mussels with pasta

Advertisements

Last minute entertaining made easy with Five Tastes make at home meals!

Last minute entertaining made easy with Five Tastes make at home meals!

Emperor's Nasi Goreng

Having invited dinner guests with very short notice, I was confronted with the dilemma of what to cook for them with the minimal time I had.  I went into overdrive wondering about what last minute meals I could plan.  Of course, whatever I chose would need to knock their socks off. So I headed to my local supermarket and grabbed some fresh seafood and a couple of Five Tastes make at home meals. I wanted to impress my guests and knew the quality and flavours of Five Tastes would help me achieve that.

IMG_0119

Adding my own creative flair, I added a few bits and pieces to two of the meal packs, the result?Julienne snow peas used as a garnish

The Emperor’s Nasi Goreng with Balmain bug tails and prawns and The King’s Laksa with prawns, scallops and fresh curry leaves.

I love incorporating seafood as Sydney has access to the best range of fresh wild caught seafood.

IMG_0047

The Nasi Goreng packet serves three, however I used it as an entrée for four people. I added 400 grams of Balmain bug tails and 400 grams of prawns as well as an egg for each serving. Simply fry the Balmain bug tails and prawns for 2 minutes each side and with the other meats on the packet instructions. The servings were more than ample.

IMG_0051

The Emperors Nasi Goreng was unctuous, spicy and gratifying.  Given my goal of knocking the socks off my guests, I added some extra red and green chili to the mix and garnished with julienne snow peas. May I say, my mission was certainly accomplished!

Emperor's Nasi Goreng

The Laksa serves four.  I added 500 grams of prawns and 300 grams of scallops to the mix. Cook the scallops for 2 minutes each side and add with the prawns as per instructions. The King’s Laksa was heart warming, satisfying, yet overwhelmingly moreish, the dish was garnished with the prawns, julienne snow peas and extra chilli. The added chili and fresh curry leaves made for a pleasantly piquant dish.

King Prawn Laksa

Five Tastes meal kits with some fresh ingredients saved me time. My guests didn’t even notice!

IMG_0046

Steamed salmon on a bed of peas

This dish is a super healthy and nutritious meal. Salmon is full of protein and health fats and peas are carbohydrate rich and full of fibre.  Peas have a slight sweetness which compliments salmon.

Steamed salmon on a bed of peas

Per person

120gram salmon

2/4 cup (100grams) peas, frozen are fine

2 sage leaves or 1 sprig dill

1 pinch lemon pepper seasoning

2 small lemon wedges

 

  1. Pre heat combination steam oven/steam oven to full steam 100C.
  2. Sprinkle salmon with lemon pepper seasoning, sprinkle peas with salt and pepper.
  3. Place peas into a small oven proof dish, place salmon on top, place your choice of herb on top of salmon.
  4. Steam for 8minutes, for a medium cooked salmon.
  5. Serve salmon on a bed of peas with a lemon wedge

 

Super quick weeknight dinner !

Phil’s pasta

This pasta dish is named after the man that enjoyed it the most ‘Phil’. Phil is new to cooking and wanted some easy pasta dishes. This pasta dish is made using two pots, so there is very little cleaning !

Best part of all, using the power boost setting on my induction cooktop, this meal is ready in about 15 minutes ! Yup – that quick !

Give this flavour packed tuna pasta a try!

Serves 2

Using my induction cooktop this dish is cooked from start to finish in minutes !

Using my induction cooktop this dish is cooked from start to finish in 15 minutes !

200grams spaghetti

1/2 punnet cherry tomatoes

4 sprigs parsley

1 birdseye chilli (can be omitted if you wish)

2 shallots

1 clove garlic

1 195 gram tin of tuna in olive oil

1tsp capers

Salt and pepper

 

1. In a medium sauce pan place 300mls water and 1tsp salt. Place saucepan onto induction cooktop and select Power Boost setting, bring to the boil.

2. Whilst you are waiting for the water to boil,  being to chop tomatoes into quarters, finely chop parsley, chilli, shallot and garlic, use a fork to break up tuna.

3. As soon as the water begins to boil, drop pasta in and stir for 30 seconds, stirring prevents sticking, cook as per packet instructions, use the timer on your induction cooktop.

4. If you hadn’t finished chopping the tasks from step 2, complete those. Set aside 1 pinch of parsley.

5. Place all remaining ingredients including the olive oil from the tuna into a non stick fry pan, sprinkle with salt and pepper, place onto induction cook top to a medium setting, and allow sauce to simmer.

6. Drain pasta, stir pasta through sauce.

7. Divide into 2 bowls, sprinkle with parsley.

*if you do not have an induction cook top this recipe will still work, however it will take longer for the water to boil and the pasta to cook, as with inductions speed and power a litre of water boils in a minute and a half. 15 minutes based on pasta that cooks in 9 minutes.

Recipe 2 this week as promised !!! BEEF BIRYANI

Beef Biryani

This delicious Middle Eastern inspired dish will set off your senses. Chockfull of delicious and aromatic spices. All the labour is done in the first few minutes, after that the oven takes care of the rest. Best of all it is made in 1 pan, a great balanced meal extra veggies can be added if you like.

The fresh curry leaves add a slightly spicy, citrus element to the dish, if you do not have access to fresh curry leaves you can use dry curry leaves, double the amount (6).

Beef Biryani

Ingredients:

2 tablespoons oil

1 large onion, finely chopped

3 garlic cloves, crushed

500 grams beef mince

1 tsp ground cardamom

¼ tsp cinnamon

¼ tsp tumeric

2 tsp garam masala

2 tsp cumin

1 tsp curry powder

¼ tsp ground cloves

3 curry leaves

1 cup basmati (long grain rice)

1 cup frozen peas

2 cups vegetable stock

Garnish

3Tb Toasted almond flakes

1Tb chopped coriander

  1. Preheat combination steam oven/steam oven to full steam.
  2. In a medium sized pan, that can go from stove/oven, place chopped onion and vegetable oil, cook on a medium heat for 3-4 minutes until they soften, add garlic and cook for a further 2 minutes. Add ground spices, curry leaf, toss around pan and cook for 2 minutes until fragrant.
  3. Add beef mince cook for 2 minutes, constantly breaking the meat up, add rice, peas and stir through, the mixture will look very messy, add vegetable stock, sprinkle with salt and pepper, allow to reach a boil while on the stove top. Place into combination steam oven/steam oven and steam for 30minutes.
  4. Sprinkle with almonds and coriander and serve.
A one pot wonder meal, balanced, flavorsome and the oven does all the hard work !

A one pot wonder meal, balanced, flavorsome and the oven does all the hard work !

*note, rice cooking times can vary.

Steamed sticky date puddings

These delicious puddings can be made from start to finish in 25minutes without compromising flavour !

IMG_0004-4.JPG
Make 12 muffin sized puddings
1 cup dates
1/2 tsp bicarbonate soda
30 grams butter (softened)
1/4 white sugar
1/4 brown sugar
1egg
3/4 self raising flour
Preheat combination steam oven, steam oven or steamer to full steam.
1. Cover dates with boiling water.
2. Cream butter and sugar for 2 minutes.
3. Add egg, whisk together and flour.
4. Drain dates, add bicarbonate of soda, add to mix and whisk.
5. Spray a silicone muffin tray with canola oil, place onto a biscuit tray, divide mixture evenly.
6. Place into oven, cook for 12 minutes.
While cooking prepare the sauce
Caramel sauce
300ml cream
1cup brown sugar
30 grams butter

1. Place ingredients into a small saucepan, on a medium heat bring to the simmer.
Serve puddings warm, swimming in caramel sauce