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Posts Tagged ‘ginger’

Last week, I came upon a day where I barely had anytime to pore over a meal and take time cooking it.  Of course it was the weekend and we were inundated with family responsibilities and by the time we got home, I realised there was nothing for dinner and toast was just not going to cut it!

I had bought some salmon the day before and it was still in the fridge as I had had no time to portion it and put it in the freezer so I cut four pieces, washed a couple of cups of rice (for the children) and set about making dinner.  It took just under one hour, the windows were all steamed and I was left with an unusually messy kitchen by my own standards but the end result was a simple and delicious meal that the children ate quite happily and that made me very happy!

Why not try it yourself and see.

For the fish:

4 salmon fillets, washed

2 garlic cloves, finely chopped

1 tbsp olive oil

salt and pepper to taste

Pre-heat the oven to 200 degrees C.  Place the salmon fillets on a baking sheet or pyrex dish, brush lightly with oil and sprinkle with salt, pepper and chopped garlic. Place in the oven for 25 minutes or until cooked to your own personal taste. Meanwhile, prepare the sauce.

For the sauce you’ll need:

1 medium green pepper, sliced

1/2 onion, sliced

2 large carrots, peeled and diced

1 tin chopped tomatoes

1 tbsp tomato puree

2 tbsp cooking oil

3/4 pint water

1 clove garlic, chopped

1/2 tsp ginger

1/4 tsp ground saffron

salt and pepper to taste

Fry the onions and peppers in the oil until soft, add the spices and fry for a further five minutes.  Add the tin of tomatoes plus the tomato puree, add the water and carrots and bring to the boil.  Bring the heat down and simmer until the carrots are cooked.

To accompany the fish, I chose boiled new potatoes and 250g spinach, also boiled.  The children had rice but sadly didn’t attempt the spinach!  The carrots went down well though!

Serve on a plate and top the salmon with the sauce until covered.  You can do as you like really with this dish.  Just remember to adjust cooking times for any other vegetables you might add. If you don’t make the rice, it takes even less time to cook this simple fish dinner.

Enjoy!

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Yesterday was a busy day for me.  I had the in-laws coming around for tea and cake (like, TOTALLY shop bought) and I had a lot of washing and ironing to do (just call me the last minute homemaker!) On top of this my youngest is sick (we had a throw up festival) and I decided that I was going to completely overhaul and sort out my daughter’s room as well.

I had put out some lamb the night before and the last thing that I really wanted to do was to cook a huge meal and stand over it, stirring and making sure it didn’t stick to the bottom of the pan or burn or anything SO I brought out my trusty three litre slow cooker and here is what I finally decided upon!

 

I had previously bought half a leg of lamb from the butchers, chopped into medium sized casserole pieces INCLUDING the bone.  You can either leave that out and make a soup stock later or cook it in the casserole like I do for added flavour.  I split the half leg of lamb into two as there are two adults and two children, aged 5 and under who don’t eat huge portions. I recommend using fresh ginger and garlic but the *lazy* or ground varieties will work just as well if you can’t get to the shops.

Ingredients

Half a leg of lamb (to serve 4 adults), fat off, chopped into medium sized casserole chunks

1 onion, diced

300g green beans chopped about 1 inch long

2 tbsp cooking oil

1 tin chopped tomatoes

2 tsp finely chopped garlic

2 tsp finely chopped ginger

1/2 tsp turmeric

salt and pepper to taste

Add all the ingredients into the slow cooker and put it on high.  Serve with white fluffy rice and greek yogurt. You can use beef if you don’t like lamb and you can also try the same thing with diced chicken breast as well.

Enjoy!

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