I’m guessing you have a very busy life. With all of the commitments of family and work responsibilities pulling you into a thousand different directions. So I can imagine that it must often seem like a real chore to get dinner on the table. But if I can do it, so can you! Please don’t think that because I’m still a university student, I don’t know what I’m talking about. Because I do! I attend classes, do research for master papers and write blog posts ( 😉 ) and a whole other bunch of stuff that I will wisely not mention. So yes, I do know what stress is all about.
All the more reason to eat wholesome, home-cooked meals that will comfort body and soul, don’t you think?
I hope these three dishes, inspired by three different continents, will motivate you to put on that apron and get cooking. (Because cooking is far less expensive than a therapist.)
1) Asian Salmon Curry with Rice noodles
This recipe is both healthy and comforting at the same time!
• 250gr rice noodles
• 2 large salmon fillets
• 1 pak choi, sliced
• 1 broccoli, separated into florets
• 500ml coconut milk
• 1 tablespoon muscovado sugar
• 2 large red chillies
• 2 cloves of garlic
• 1 onion
• 2 teaspoons of chilli powder
• 1 tablespoon of ground coriander and cumin
• 5cm piece of fresh ginger
1) For the curry paste, place the chillies, garlic, onion, chili powder, cumin, coriander and ginger in a food processor and blitz to a paste.
2) Cook the noodles according to the instructions on the packet.
3) Stir-fry the vegetables for 3-5 minutes and take them out of the wok.
4) Heat some vegetable oil in the wok and add the red curry paste and fry for 3 minutes, or until fragrant. (leaving some of the curry paste for the salmon)
5) Stir in the coconut milk and sugar, bring to the boil and then reduce the heat. Let it simmer for about 5 minutes
6) Season your salmon by rubbing it with the remainder of the curry paste and pan-fry the salmon until just cooked. The salmon should be pink and slightly translucent in the middle. Flake the salmon into bite size pieces.
7) Add the noodles, the vegetables and salmon to the curry sauce and season to taste with fish sauce.
8) Serve on a large plate and sprinkle some freshly chopped spring onion and coriander on top.
9) Your Asian omega 3 bomb is ready to enjoy!
2) Mexican Chilli sin Carne con Chocolate
Chocolate and chili are the Brad and Angelina of flavour combinations. That says it all, I guess 😉
• 250gr of minced seitan
• 2 carrots, diced
• 2 red peppers, diced
• 1 onion
• 2 cloves of garlic
• 1 x 400gr can red kidney beans
• 2 x 400gr cans of chopped tomatoes
• 2 red chillies
• ½ tsp smoked paprika
• 1 tbsp cumin
• ½ tsp cinnamon
• 1 tsp dried oregano
• 25gr of dark chocolate
1) Heat some oil in a saucepan over a medium to high heat. Add the onion, garlic, chillies, carrots, and peppers and fry until softened.
2) Add the seitan, smoked paprika, cumin, oregano and cinnamon and season, to taste, with salt and freshly ground black pepper. Fry for a further 4-5 minutes, stirring well.
3) Add the drained kidney beans and the chopped tinned tomatoes and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then half-cover the pan with a lid and simmer for about 15 minutes.
4) Stir in the chocolate until melted.
5) Serve the chilli with a bowl of steamed rice and top each serving with a dollop of Greek yoghurt and coriander.
3) Moroccan Rabbit Tagine with orange and couscous
This is my take on a classic chicken tagine. The warm flavours of the cinnamon, dried raisins and orange make this tagine unforgettable.
• 2 large onions, roughly chopped
• 1 rabbit, jointed
• 275ml of chicken stock
• 1 cinnamon stick
• Juice of 2 oranges
• 2tbsp of clear honey
• 100gr of raisins
• 2 carrots, chopped
• 1 tsp ground ginger
1) Fry the rabbit on both sides until golden brown and set aside.
2) Fry the onions with the honey in the same pot you used for the rabbit until the onions start caramelizing.
3) Add the carrots, the raisins, cinnamon and ginger and fry for a couple of minutes.
4) Add the rabbit and cover with the orange juice and chicken stock.
5) Bring to the boil and when it boils, turn down the heat and let it simmer for 45 minutes to an hour until the meat falls of the bone.
6) Serve with a couscous salad with chickpeas and orange and garnish with toasted almonds.