I got this little Jamie Olive cook book recently and have been trying out some recipes, which I have to say have been delicious. Tonight, I thought I would take my inspiration from Mr. JO but put my own twist to this. I have to say it was rather tasty…..Mmmmmm.
Using a combination of my Crisper plate and my steam pot, this little dish was made in under 20 minutes. Quick and easy meals.
80g Basmati & quinoa rice (I used Tilda)
2 x Scottish Salmon Fillets
4 tsp sweet chilli sauce (I always use Blue Dragon, I find they are the best)
2 tbsp sesame seeds
3 spring onions
1 fresh red chilli
60g sugar snap peas
4 springs of fresh coriander
2 tsp toasted sesame oil
1 lime (juice only)
80g smoked beetroot
Place the basmati rice into the steam pot with 200ml water and cover, cook on the Automatic rice setting on microwave for 18 minutes. Remove and keep warm (keep lid on till other food is ready)
Meanwhile, rub the sweet chilli sauce into the salmon then sprinkle the sesame seeds over making sure they stick by pressing slightly.
Finely slice the spring onions, sugar snap peas, chilli then julienne the carrot, cucumber, beetroot using a julienne peeler (if not you can coarsely grate). Place all into a bowl with the coriander.
Place the salmon (skin side down) onto the crisper plate and cook on dynamic crisp setting for 7 minutes or until slightly crispy and cooked.
Pour the basmati rice into the salad bowl and mix through with the toasted sesame oil, lime juice and 2 tsp of sweet chilli sauce.
Serve up the salad and place the salmon when ready on top. Amazing, Tasty little dish. Yummy!
Using some leftovers in my fridge, this is what I came up with for my brunch today. Yes brunch………I had a bit of a lay in this morning.”….I just love Saturday mornings……no alarms…..no rush to get up……no work……heaven.
100g diced chorizo
5 eggs – whisked
4 spring onions – diced
1 orange pepper – diced
1 red onion – diced
6 cherry tomatoes – quartered
parmesan cheese – about 2 tbsps
salt & rainbow peppercorns for seasoning
Preheat your oven to 180 deg
Fry in a little oil the chorizo and red onion – approx 5 minutes until browned
Grease a muffin tin
Place a spoonful of the chorizo in the tin, then sprinkle the peppers, spring onion and tomatoes into the tin.
Pour in the egg mixture into each tin and then grate a little parmesan cheese on top and season with salt and pepper
Bake for about 25 minutes
Allow to cool slightly remove from tin and serve……..so Yummy!