Solo Food. Janneke Vreugdenhil

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СКАЧАТЬ salad

      Oh, what a wonderful solo supper this is. And what a salad! The spiciness of the chilli pepper, the heat of the ginger and the sour of the lime juice are nothing less than thrilling. The avocado acts as a cool and creamy foil for all of these intense flavours, and if your avocado is very ripe, give the salad a stir and it almost forms a sauce. It might not look all that great, but it tastes divine.

       Preparation Time

      15 minutes

      juice of 1 lime

      1 tbsp olive oil

      coarse salt, to taste

      a small pinch of chilli flakes

      1 white (albacore) tuna steak, around 150 g

      ¹/₂ cucumber

      ¹/₂ red chilli pepper, sliced into thin rings

      1¹/₂–2 cm root ginger, minced or grated

      1 ripe avocado, cut in half and sliced

      soy sauce, to taste

      Combine the juice of half the lime, the olive oil, the salt and chilli flakes, and marinate the tuna in this mix for 10 minutes.

      Meanwhile, make the salad. Halve the cucumber lengthways and pull a teaspoon down the middle to scoop out and remove the seeds. Cut the cucumber into thin slices and place them in a bowl. Add the chilli rings, ginger and avocado. Sprinkle with the remaining lime juice to taste. The salad should be quite hot and sour. Lastly, add a tiny bit of soy sauce (around a teaspoon) and a pinch of salt.

      Heat a griddle pan over a high heat until it’s very hot, then add the tuna steak. Griddle for 1 minute on either side until griddle marks appear but the tuna is still pink inside.

      Transfer the tuna to a plate and spoon the salad alongside.

Tagliatelle with prawns & smoky whisky–tomato sauce

      Preparation Time

      15 minutes

      100–125 g (fresh) tagliatelle

      200 g raw prawns, peeled (but with the tail left on) and deveined

      olive oil, for frying

      a splash of whisky

      1 small garlic clove, crushed

      a pinch of chilli flakes

      2 vine tomatoes, finely chopped

      a knob of butter

      a small handful of flat-leaf parsley leaves, finely chopped

      coarse salt and freshly ground pepper, to season

      Cook the tagliatelle in boiling water until just tender, according to the packet instructions.

      While the pasta is cooking, sprinkle the prawns with a little salt. Heat a small splash of olive oil in a frying pan and sauté the prawns over a medium–high heat for a few minutes until they’re pink and cooked through, then add the whisky to the prawns over the heat. Shake the pan a bit and if you’re using a gas hob the contents will ignite on their own. Stand back and let the flames die down, then turn out the prawns on to a plate.

      Put the pan back over the heat, add a little more olive oil, if needed, and sauté the garlic and chilli flakes for a minute. Add the tomatoes and cook until they soften and get a little sauce-like, around 3–5 minutes. Add the prawns and the butter, and season with salt and pepper. Add a tiny splash of the pasta cooking water to the sauce, then drain the pasta in a colander.

      Add the tagliatelle to the sauce, stir to coat in the sauce, then heat through for another 20–30 seconds. Tip out on to a plate and sprinkle with parsley.

Lemon couscous with salmon & cherry tomatoes

      Preparation Time

      20 minutes

      80 g instant couscous

      a small handful of frozen peas

      juice and zest of ¹/₂ unwaxed lemon

      a small knob of butter

      150 g salmon fillet, with skin

      olive oil, for frying

      150 g cherry tomatoes (cut any big ones in half)

      a small handful of flat-leaf parsley leaves, coarsely chopped

      salt and freshly ground pepper, to season

      Put the couscous, frozen peas, lemon zest, 1 tablespoon of lemon juice, the butter and a pinch of salt into a bowl. Pour in 125 ml boiling water, cover the bowl with a plate or cling film, and allow to swell for 15 minutes.

      Meanwhile, sprinkle the salmon with salt and pepper. Heat a small splash of olive oil in a frying pan and cook the salmon fillet, skin-side down, for a few minutes over a medium–high heat. Turn over and cook for another 1–2 minutes. Make sure you don’t overcook the salmon – the middle should still be coral coloured.

      Remove the fish from the pan, add the cherry tomatoes to the same pan and cook for 2–3 minutes until soft, shaking the pan occasionally.

      When the couscous is ready, fluff it up with a fork then stir in the parsley and taste to see if it needs more lemon or salt. Turn it out on to a plate, place the salmon alongside and spoon over the softened tomatoes.

Salad of butter beans, tinned tuna & shaved fennel

      Preparation Time

      10 minutes

      1 small shallot, sliced into thin rings

      1 small tin (about 200 g) of butter beans

      1 small fennel bulb

      a small handful of rocket leaves

      2–3 fresh mint leaves, finely chopped

      1 tbsp capers, rinsed, or 1 tbsp finely chopped peel from a preserved lemon (lemons preserved in salt)

      juice СКАЧАТЬ