This week I have three clever kitchen recipes that pay dividends at dinner. Simple methods, clever flavors and all very easy to make.
s food trends come and go, I’m either very skeptical or easily persuaded. After all, I’m someone who made my name on YouTube with a one-pan pasta recipe, so I certainly can’t sit here and write about my ambivalence towards the wild world of online food trends.
Hawaiian poke bowls had their moment a few years ago, but I have to admit it’s taken me until now to get excited about them. Hawaiians have enjoyed their national dish since the 19th century, and while there are many variations, poke (pronounced po-kay) is, simply put, a bowl of white rice topped with fish (often salmon or tuna) with soy sauce and sesame oil, scallions, Chili flakes, ginger and seaweed.
You’ll find plenty of additional toppings like cucumber, avocado, and edamame beans at poke restaurants, so you can see why a customizable dish like this could become popular around the world. From a home cook’s perspective, this is essentially an easy-to-prepare dinner that packs a punch
When it comes to dinner, pasta is usually the answer in my kitchen. The spaghetti al limone here gets a little richer with prawns and broccolini. The secret of simple recipes is the quality of the ingredients – choose the best and you will see the results in the finished product.
Tofu is often overlooked in my house as I didn’t grow up eating it, but I’ve made it a habit to include it in a variety of dishes at least once a week as a meatless option. The silky-smooth stuff is great for soups, but I’m particularly interested in the firmer kind. It frys beautifully, and the trick is to squeeze as much liquid out of it as possible. This allows you to fry it hard and get crispy, golden results.
If you’re a tofu beginner, allow me to convert you to Spicy Tofu Mushroom Skillet with the recipe here – just get a packet of firm tofu and you’re good to go.
Poke bowl with salmon
Time: 25 minutes Servings: 4
225 g sushi rice
500 g sashimi-grade salmon, diced
2 tbsp low-salt soy sauce
1 tbsp mirin
Pinch of chili flakes
2 tsp sesame oil
Generous pinch of sugar
1 avocado, sliced
3 spring onions, thinly sliced
1 tbsp white and black sesame seeds
1. Rinse the sushi rice very well, change the water a few times until it no longer runs milky white. Fill a saucepan with 350ml cold, salted water and add the rice. Bring to a boil, then reduce heat and simmer gently for 10 minutes or according to package directions. Remove from heat, cover and set aside for 10 minutes. Then fluff it up with a fork and let it cool down a bit.
2. Mix the soy sauce with mirin, chilli flakes, sesame oil and sugar with a fork. Pour over the salmon and leave for no more than 5 minutes.
3. Divide the just-warm rice among four bowls. Garnish with salmon, avocado and spring onions. Sprinkle with black and white sesame seeds and serve.
Spaghetti al Limone with Prawns & Broccolini
Time: 15 minutes Servings: 4
350 grams of dried spaghetti
320 g tender broccoli
1 tablespoon unsalted butter
1 garlic clove, thinly sliced
Pinch of chili flakes
Finely grated zest of 1 lemon, plus a squeeze of juice
100ml single cream
30 g grated parmesan cheese
150 g cooked shrimp
1. Cook the pasta in a saucepan of boiling salted water for 10 minutes, adding the broccoli to the pan for the last 3-4 minutes of cooking. Shortly before the end of the cooking time, skim off 200 ml of the cooking water and set aside.
2. Meanwhile, melt the butter in a skillet over medium-high heat, add the garlic, chili flakes, and lemon zest and cook until fragrant, 30 seconds. Add the cream and parmesan and mix well. Gradually stir in enough pasta water to make a glossy sauce.
3. Drain the pasta and broccoli and add to the sauce with the shrimp. Swirl to combine and add more pasta water if needed. Check the seasonings, add a small squeeze of lemon juice and serve immediately.
Spicy Tofu Mushroom Skillet
Time: 20 minutes Servings: 2
280 g firm tofu
3 tbsp sunflower oil
170 g mixed Asian mushrooms (shiitake, oyster, enoki), torn into equal pieces
4 spring onions, cut into 2 cm pieces
150 g snow peas
2cm piece of ginger, peeled and grated
1 red chilli, deseeded and finely chopped
3 tablespoons low-salt soy sauce
2 tbsp rice vinegar
1 tbsp chili bean sauce
coriander leaves for serving
1. To dry, press the tofu firmly between kitchen paper and cut into 2 cm cubes. Heat 1 tablespoon of the oil in a wok or frying pan and fry the tofu cubes for a few minutes until golden brown. Transfer to a plate, add another tablespoon of oil to the pan and sauté the mushrooms over high heat until browned all over. Add to the tofu.
2. Heat the remaining tablespoon of oil in the pan, add the spring onions, sugar snap peas, ginger and chili and sauté for a few minutes over medium heat until soft.
3. Mix in the soy sauce, rice vinegar and chili bean sauce and cook for 1 minute. Then return the mushrooms and tofu to the pan and toss well until everything is combined.
4. Serve sprinkled with coriander leaves.
https://www.independent.ie/life/food-drink/recipes/cook-clever-with-donal-skehans-easy-to-prepare-dinners-41531452.html Cook smart with Donal Skehan’s easy to make dinners