This is a great hand-held sushi alternative. You can stuff it with whatever vegetables or protein that you like. In this recipe I made a vegetarian version and a canned tuna version, but you can use traditional sushi fillings such as raw tuna or salmon, or other meat including chicken, shrimp, ham slices and so on. As an alternative to sushi rice you can also use black rice. You can serve with pickled ginger, wasabi, soy sauce, or chilli mayonnaise.
Creamy and crunchy thai-inspired noodle bowl. This dish goes well with any type of protein, such as shrimps, pork or chicken, but you can even leave it vegetarian as it certainly does not lack in the taste department. You can also mix and match with any vegetables you desire, and if you want you can turn this noodle bowl into a soup! This dish is medium spicy. Add or reduce the chilli paste as desired.
An easy and quick light recipe. Serve with vegetables or a fresh salad.
Ingredients: Makes 8 patties
300g cooked mashed potatoes
200g can tuna fish, drained
115g sweetcorn
2 tbsp fresh parsley, chopped
50g (about 1 cup) fresh white breadcrumbs
salt and pepper
lemon wedges to serve
Directions: Place the mashed potato in a bowl and stir in the tuna fish, sweetcorn, and chopped parsley. Season to taste with salt and pepper, then shape into eight patty shapes. Spread out the breadcrumbs on a plate and press the fish cakes into the breadcrumbs to coat lightly, then place on a baking sheet. Cook the fish cakes under a moderately hot grill until crisp and golden brown, turning once. Serve with the lemon wedges.
Directions: Preheat oven to 200 degrees Celcius. In a small bowl, stir together melted butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets (skin side down) with the bread crumb mixture. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
This mixture of orange juice, soy sauce, and garlic gives this marinade a wonderful taste!
Ingredients: Makes 4 servings
1/4 cup orange juice
1/4 cup soy sauce
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
1 clove garlic, minced
1/2 tsp fresh oregano, chopped
1/2 tsp ground black pepper
4 (113g) tuna steaks
Directions: In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes. Preheat grill for high heat and lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then baste with the marinade and turn. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade. Nutrition Facts: Calories (kcal): 200 Protein: 27.4g Carbohydrates: 3.7g Fat: 7.9g Fiber: 0.3g Sodium: 945mg Cholesterol: 51mg
