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Posts Tagged ‘tablespoon oil’

What you need:

1 1/2 fillet steak, cut into thick strips
1 red pepper
1 green pepper
1 tbsp Oil
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1 Onion, cut into thick wedges
1 Garlic clove, crushed
1 inch piece of Ginger, finely chopped
1 red chili, finely chopped
1 tbsp Curry paste
1/2 tsp salt

What you do:

Cut the red and green peppers into about 1 inch chunks.

Heat the oil in a non-stick frying pan and fry the cumin and fennel seeds for about 2 minutes or until they begin to splutter.

Add the onion, garlic, ginger, and chilli, and fry for a further 5 minutes.

Add the curry paste and salt and fry for a further 3-4 minutes.

Add the peppers and stir-fry for about 5 minutes.

Stir in the beef strips and continue to fry for 10-12 minutes or until the meat is tender.
Serve with warm naan bread.

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What you need:

10 Lasagna noodles
2 packages (10 oz. each) frozen chopped spinach (drain well by squeezing spinach down in colander with wax paper)
1/2 cup chopped onion
1 tbsp oil
1 cup grated raw carrots
2 cups sliced fresh mushrooms
15 oz / 425g  tomato sauce ( 1 tin)
6 oz /170g tomato paste (1 tin)
1/2 cup chopped pitted rip black olives
1 1/2 tsp dried oregano
1 cups cream-style cottage cheese
1 lb / 454g sliced Monterey Jack cheese
1/4 cup grated Parmesan cheese

What you do:

Pre heat the oven to 190C / 375F / gas mark 5.

Prepare noodles, drain.
Prepare spinach according to package (or simply defrost ahead of time)
Sauté onion in oil, till soft. Add carrots and mushrooms; cook until crisp-tender. Stir in tomato sauce, paste, olives, and oregano.
Grease 13 x 9 x 2 inch casserole pan.
Layer 1/2 each noodles, cottage cheese, spinach, sauce mixture, and 1/3 cheese. Repeat placing remaining 1/3 Monterey Jack cheese on top. Sprinkle with Parmesan cheese.
Bake in the oven for around 30 minutes.

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What you need:

8 ounces haddock or halibut fillets, cut into 1 1/2″ cubes

3 1/2 tbsp olive oil  (divided)
4 garlic cloves, sliced or crushed
4 anchovy fillets packed in oil, drained
1/4 tsp crushed red pepper flakes
1 large  tin whole peeled tomatoes &  their juices, coarsely puréed
1/4 cup halved, pitted oil-cured black olives
1/2 tsp kosher salt plus more
1/4 tsp freshly ground black pepper plus more
1lb  new potatoes, halved
2 large shallots, peeled, leaving root end intact, quartered
1/4 cup halved caper berries or 1 tbsp drained capers, rinsed
1 tbsp chopped  parsley

What you do:

pre heat the oven to 220 C / 425 F / gas mark 7

Heat 2 tablespoons oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3-4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Stir in the olives; simmer for 5 minutes. Season with salt and pepper.

Arrange the shelves  in the upper & lower thirds of the oven.  Wrap an oven shelf in grease proofed paper.

Toss 1 tbsp of  oil, potatoes, shallots, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl to coat. Spread in a single layer on prepared oven shelf . Roast on top  of the oven shelf  for 18 minutes. Keep in oven.

Place fish in an large glass oven proof  dish. Drizzle with the remaining 1/2 tbsp oil and season with salt and pepper. Place on bottom oven rack and roast with  the potatoes until fish is just opaque in centre & the potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer.

Place the potatoes, shallots, and fish on a platter in an even layer. Spoon 1 1/2 cups puttanesca over the top &  garnish with caper berries and parsley.

Serve hot .

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