4 skin-on salmon fillets
1 1/2 cups chopped fresh pineapple
1/4 onion, chopped
Juice of 3 limes, divided
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh cilantro
1 teaspoon honey
Kosher salt
Ground black pepper
Mix together pineapple, onion, juice of 1 lime, cilantro, salt and pepper in a bowl. Set aside. Combine juice of 2 limes, oil and honey in a bowl. Brush fillets with mixture then cook on a pre-heated grill over medium high heat for 5 to 6 minutes per side or until cooked through. Allow to cool for a few minutes before serving with pineapple mixture.
650g sliced flank steak
650g baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
salt and fresh black pepper
crushed red chili pepper flakes, optional
For the marinade:
1/3 cup soy sauce
1 tablespoon olive oil
1 tablespoon hot Sriracha sauce
Fresh cracked pepper
Mix the steak strips with soy sauce, olive oil, pepper, and the hot sauce, and set aside to marinate.
Cook the potatoes in boiling salted water for 8 minutes.
In a large pan over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When the butter is melted, add the potatoes and cook for about 4 minutes until the potatoes are golden and fork tender. Set aside.
Add the remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs in the pan, and lay the steak strips in one layer. Keep the drained marinade for later.
Cook the meat on both sides until nicely browned, or to your own taste. Stir in the rest of the marinade before the steak is done, and cook for another minute. Add the potatoes back to the pan and add salt and pepper if needed.
Remove the pan from the heat and garnish with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese. Serve and enjoy!
1 1/4 lbs flank steak thinly sliced
1 tablespoon + 1 teaspoon vegetable oil divided use
2 cups broccoli florets
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/4 cup oyster sauce
1/4 cup beef broth or water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
salt and pepper to taste
Instructions
Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 4 minutes or until tender.
Add the ginger and garlic to the pan and cook for 30 seconds more.
Remove the broccoli from the pan; place on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
Season the steak pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through.
Add the broccoli mixture back to the pan and cook for 2 more minutes or until warmed through.
In a bowl whisk together the oyster sauce, beef broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the oyster sauce mixture over the beef and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Easy and simple ground beef and pasta skillet recipe.
Ingredients:
2 cups pasta (cooked) see NOTES
1 tbs extra-virgin olive oil
1 lb ground beef
½ tsp pepper
3 garlic cloves, minced
1 tsp crushed red chili flakes (optional)
1 tbs Worcestershire sauce
2 tbs tomato paste
1 onion, chopped
½ cup chopped parsley, plus more for garnish
salt to taste
2 cups shredded mozzarella
Start by cooking the pasta al dente. Reserve ½ cup of the pasta water, and drain the pasta without rinsing.
Next, in a large skillet over high heat add 1 tablespoon olive oil and brown the ground beef while breaking up with a wooden spoon, about 2 minutes.
Reduce to medium heat, and season with salt and black pepper. Stir in the garlic, onions, chili flakes, Worcestershire sauce, tomato paste, parsley, and ½ cup pasta water.
Simmer until the meat is tender, for 8 to 10 minutes.
Toss in the pasta and 1 cup of mozzarella. Top with the remaining cheese, cover with lid and finally, garish with additional parsley.
450g
penne pasta
25g
butter
1 tsp finely chopped
rosemary
700g ripe
tomatoes,
peeled and diced
salt and
ground
pepper
pinch
sugar
175-225g
chorizo or
kabanossi sausage
pinch crushed chilies 150ml
oz
cream
3 tbsp finely chopped flatleaf
parsley
4 tbsp grated
parmesan
Let's begin by
melting the butter in a sauce pan. Add the chopped rosemary and
diced tomatoes.
Season with salt, pepper and sugar. Cook the sauce
for 5 minutes, until the tomatoes are beginning to soften.
Slice the sausage
into 5mm rounds and add to the sauce with the crushed chilies.
Add the cream and
chopped parsley, and allow to simmer for 3-4 minutes. Stir
frequently until the cream has reduced by half, and remove the pan
from the heat.
Cook the pasta al
dente, drain and stir into the sauce with the grated parmesan.
Sprinkle with the remaining parsley, and serve. Enjoy!
Classic Chili Con Carne (Ingredients for 6 people)
2 tablespoons olive oil
2 pounds ground beef
1 onion (large) chopped
4 cloves garlic chopped
2 tablespoons ground cumin
2 tablespoon dried oregano
2 teaspoons smoked paprika
½ teaspoon cayenne pepper or more if you like it spicy
2 tablespoons tomato paste
28 oz can crushed tomatoes
½ cup beef stock
14.5 oz can kidney beans drained
salt and pepper to taste
a handful of fresh chopped parsley
This chili con carne recipe is packed with flavour. Let's get started. Take a large pan, put in the olive oil, and add the onions. Sauté the onions until lightly golden. Add the garlic and fry for another minute.
Next comes the ground beef. You can also use turkey beef, instead of ground beef if you care about calories. It's important to brown the meat, so don't overcrowd the frying pan. If you put in too much meat, the meat will steam instead of browning and you will miss a lot of flavors.
You can add some bacon fat to get extra flavor. Fry the beef until it is fully cooked for about 8 minutes. Add cumin, oregano, paprika, cayenne pepper, and tomato paste and cook for about 2 minutes. Add the tomatoes, the beef stock and beans, season with salt and pepper, and stir in the parsley. Let it simmer over low heat. If you like it hot, you can add some chili peppers, or a pinch of dried chili flakes.
Stir the pan occasionally until the chili thickens slightly, about one and a half hours. When done, you can serve the chili with white rice in a bowl, and add toppings like shredded cheese, sour cream, jalapeño slices or fresh cilantro and you're done.
You can also make amazing chili dogs, by spooning some chili con carne over your hotdogs, and top them with grated cheese.
Chili con carne tastes better the next day, so this is the perfect make-ahead dish that can be reheated the next day. Cooked chili will last for 3 to 4 days in the refrigerator.
You can also freeze chili con carne in covered airtight containers or freezer bags. Enjoy!
6 spring onions 3 garlic
cloves 2 tbsp vegetable oil 200g chopped tomatoes 2 tbsp curry
powder 1 tsp ground ginger 400g boneless skinless chicken thigh, cut
into 2.5cm pieces 100ml Greek-style natural yoghurt, plus extra to
serve salt and pepper
Serve with 200g long grain rice Here's a simple chicken curry that is easy to prepare.
Start by slicing the spring onions, and keep a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large sauce pan and cook onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3 to 4 minutes. If the pan gets dry add a splash of water.
Add the chicken and cook for 5 minutes. Make sure that all the chicken is coated and browns on the sides.
Add 250 milliliters of water and bring to the boil. Reduce the heat and cook for 10 to 15 minutes, until the chicken is cooked through.
While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away the starch. Drain the water and add clean water to cook the rice. Boil and cook the rice gently for 10 minutes. Take the curry off the heat, stir in the yoghurt and season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt. Enjoy!
