'Nutty' Rice

This recipe is something that I make when I have cooked rice left over.

Original Recipe – Ingredients:

• 1 Cup Cooked Basmati Rice
• 80ml of Pistachio Nuts - shelled
• 1 cup of small sultanas
• 1 small onion –chopped
• 1 Tsp of Ras-el-Hanout
• Olive oil

Fry the onion in oil until tender, add the sultanas and nuts and toast until golden. Add the rice, and stir the mixture in well until well warmed through. This recipe is really enjoyable but using up bits from the fridge prior to holiday gave it a different edge:

Additional Ingredients:

Additional optional Ingredients (but I tend to add these anyway):

• Small handful of chopped coriander
• Handfull of chopped red & green caspicums
• Handful of sliced spring onions

With this version, add the caspicums with the other nuts and then add the coriander and spring onions at the end. Very tasty and a meal in its own right AND vegetarian! I like to serve this warm but you could just as easily serve this cold.

If you want to add meat, try adding pre-cooked (warm) chicken in small strips

(Modified 30/4/24)

Tuna with Garlic, Chilli, Lime and Ginger Salsa

A quick meal to enjoy! Who needs fast food when you have this!

Ingredients:

• 2 medium sized Tuna Steak
• 1 clove of garlic - crushed
• 1 thumb sized piece of ginger – finely chopped
• 1 red chilli – to taste – finely chopped
• Juice of one lime
• 1 teaspoon of sugar
• Splosh of olive oil

Mix the garlic, chilli, ginger, lime, oil and sugar in a bowl and leave to one side.

Sear the Tuna in a hot pan (I use vegetable oil) until cooked to your taste. My preference is to have the centre of the steak just pink. However don’t over cook it as the fish is spoilt when over cooked.

Serve with you choice of side dish and sprinkle the salsa over the steak. I served mine with a ‘nutty’ rice – I’ll post this shortly.

The impending Gastro trip 'round France...

Well, I am rather looking forward to next weekend – I say weekend but it is really 5 days where Saturday and Sunday happen to be somewhere in the middle! We are off to Paris, Chartres, Rouen and Le Touquet for a whirlwind gastronomic tour. My next size up trousers are packed, the x-large shirts pressed and my taste buds groomed for the onslaught. I can’t wait!