TOSS ASIAN RECIPES

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JOOLS' ASIAN-STYLE SALMON | FISH RECIPES | JOOLS OLIVER RECIPE



Jools' Asian-style salmon | Fish recipes | Jools Oliver recipe image

This is a lovely gentle introduction to bolder flavours – my kids absolutely love it. And if you’re just making it for grown-ups, feel free to use mirin or sweet sherry instead of the lime juice.

Total Time 25 minutes

Yield 2

Number Of Ingredients 8

1 clove of garlic
1 x 3 cm piece of ginger
1 lime
3 tablespoons low-salt soy sauce
1 tablepsoon runny honey
1 teaspoon groundnut oil
2 x 120 g salmon fillets scaled, pin-boned, from sustainable sources
1 tablespoon sesame seeds optional

Steps:

    1. For the marinade, peel and crush the garlic into a shallow bowl. Peel and finely grate in the ginger, followed by the zest of half the lime.
    2. Next, add the soy, juice from half the lime, the honey and oil and mix together well.
    3. Preheat the grill to medium and line a baking tray with tin foil.
    4. Check that there aren’t any stray bones lurking in the salmon fillets, then cut them up into 2.5cm cubes. Toss them in the marinade and leave for around 10 minutes to absorb the flavour.
    5. Thread the salmon onto 2 large or 4 small skewers (soak them first, if wooden), but don’t push the pieces too tightly together, then place onto the tray.
    6. Grill for around 8 to 10 minutes, or until beautifully glazed and cooked through, turning regularly and brushing with leftover marinade.
    7. Toast the sesame seeds (if using) in a dry non-stick frying pan until golden, then tip onto a plate and leave to cool.
    8. Once cooked, transfer the skewers to a plate and sprinkle with the toasted same seeds (if using), dunking the cubes of salmon in any that escape onto the plate.
    9. Cut the remaining lime into wedges for squeezing over. Delicious served with plenty of greens and brown rice or noodles.

Nutrition Facts : Calories 272 calories, FatContent 14.8 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 25 g protein, CarbohydrateContent 10.2 g carbohydrate, SugarContent 9.8 g sugar, SodiumContent 1.4 g salt, FiberContent 0.1 g fibre

TURKEY SALAD | TURKEY RECIPES | JAMIE OLIVER RECIPES



Turkey Salad | Turkey Recipes | Jamie Oliver Recipes image

A brilliant way to use leftover turkey after Christmas – beats turkey sarnies any day of the week!

Total Time 35 minutes

Yield 4

Number Of Ingredients 17

2 large handfuls of brown turkey meat
1 large handful of cashew nuts
1 handful of dried cranberries
2 teaspoons Chinese five-spice powder
1 bunch of fresh mint
1 bunch of fresh coriander
4 large handfuls of mixed salad leaves such as chicory, rocket, spinach, watercress
1 fresh red chilli
1 tablespoon runny honey
1 clementine
½ a red onion
1 lime
1 pomegranate
extra virgin olive oil
1 tablespoon soy sauce
1 teaspoon sesame oil
5 cm piece of ginger

Steps:

    1. Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan over a medium heat.
    2. Add the cashew nuts, dried cranberries and Chinese five-spice, give it all a good stir, then let it toast away while you get on with your salad, shaking the pan occasionally to stop it from catching.
    3. Pick the mint and most of the coriander leaves into a bowl, then add the salad leaves and toss together.
    4. For the dressing, peel, finely grate and add the onion to a small bowl.
    5. Squeeze in the clementine and lime juice, then halve the pomegranate and squeeze half through your fingers to catch any seeds. Pour in three times as much extra virgin olive oil.
    6. Add the soy sauce and sesame oil. Peel and coarsely grate the ginger, then squeeze all the juice into the bowl, discarding the pulp.
    7. Give the dressing a good stir, and have a taste – if you want a little more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice.
    8. Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them. Deseed and finely chop the chilli.
    9. Drizzle the honey into the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture.
    10. At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of the pan-fried ingredients through the salad leaves and transfer to a serving platter.
    11. Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing.
    12. Hold the remaining pomegranate half over the salad and gently smack it with a wooden spoon so that the seeds tumble out over the salad.
    13. Garnish with a nice sprinkling of fresh red chilli, and the remaining coriander leaves and serve right away.

Nutrition Facts : Calories 321 calories, FatContent 19 g fat, SaturatedFatContent 3.7 g saturated fat, ProteinContent 25.3 g protein, CarbohydrateContent 13.2 g carbohydrate, SugarContent 10.6 g sugar, SodiumContent 0.9 g salt, FiberContent 1.5 g fibre

More about "toss asian recipes"

TURKEY SALAD | TURKEY RECIPES | JAMIE OLIVER RECIPES
A brilliant way to use leftover turkey after Christmas – beats turkey sarnies any day of the week!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 321 calories per serving
    1. Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan over a medium heat.
    2. Add the cashew nuts, dried cranberries and Chinese five-spice, give it all a good stir, then let it toast away while you get on with your salad, shaking the pan occasionally to stop it from catching.
    3. Pick the mint and most of the coriander leaves into a bowl, then add the salad leaves and toss together.
    4. For the dressing, peel, finely grate and add the onion to a small bowl.
    5. Squeeze in the clementine and lime juice, then halve the pomegranate and squeeze half through your fingers to catch any seeds. Pour in three times as much extra virgin olive oil.
    6. Add the soy sauce and sesame oil. Peel and coarsely grate the ginger, then squeeze all the juice into the bowl, discarding the pulp.
    7. Give the dressing a good stir, and have a taste – if you want a little more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice.
    8. Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them. Deseed and finely chop the chilli.
    9. Drizzle the honey into the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture.
    10. At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of the pan-fried ingredients through the salad leaves and transfer to a serving platter.
    11. Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing.
    12. Hold the remaining pomegranate half over the salad and gently smack it with a wooden spoon so that the seeds tumble out over the salad.
    13. Garnish with a nice sprinkling of fresh red chilli, and the remaining coriander leaves and serve right away.
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