Tacos are so easy to make there is no reason to go out for them. Learn how to make beef tacos at home. They taste so much better when you don’t use pre mixes. Serve with seasoned beef, taco shells and desired toppings.
1 lb of ground beef
1 large onion, chopped
salt and freshly ground black pepper to taste
lettuce,tomato,cheese for filling
1 garlic clove, crushed
1 packet of taco shells
1 cup of green chili or taco sauce
Preheat the oven to 350 ° F (180 ° C).
Line the oven tray with baking paper and place the taco shells on tray, evenly spread apart. Heat the tacos until hot, for about 5 minutes. You don’t want to brown them.
Saute the ground beef in a hot saucepan until browned. Add the onion and continue to cook until lightly browned.
Add a pinch of salt and black pepper to taste. You can also add some garlic if you like the taste.
Spoon a large tablespoon of meat mixture in each individual taco shell and stuff with lettuce, tomato and cheese.
Pour green chili or taco sauce on top of the beef tacos for some extra flavor.
Serve the tacos immediately while still warm.
Japanese food is almost always low in fat, and these beautifully presented sushi rolls are no exception. Each sushi roll contains only 0.4g fat, and 1mg cholesterol. These days you can easily pick up the ingredients in a local supermarket and it is very easy to make them at home. Please remember, you must use sushi rice, which will be sticky once cooked!
40g deseeded cucumber – chopped very finely
sushi nori – 4 sheets
120g smoked salmon
300g sushi rice
2 tablespoons caster sugar
3 tablespoons rice wine vinegar
2 spring onions, very finely chopped
2 teaspoons Wasabi paste
pickled ginger to garnish
Soy sauce to serve
Cook the sushi rice in boiling water – refer to pack for cooking times.
While the rice is cooking, put the sugar and rice wine vinegar in a pan and heat until the sugar dissolves. Once the rice is cooked, drizzle the sugar/vinegar mixture over it and add the spring onions and chopped cucumber. Cover with a cloth and leave to cool.
Divide the rice into four portions. Slice the salmon into 1cm wide strips. Place a sheet of nori (shiny side down) on a bamboo mat. You can use a sheet of baking parchment but bamboo will be easier if you have it. Spread one of the four rice portions over the nori. Press it down evenly, leaving a 1cm gap around each side.
Now place one quarter of the salmon along the center of the layer of rice. Spread 1/2 teaspoon of wasabi paste on the salmon. Using the bamboo mat, roll up the nori tightly. You should roll it as tightly as you can to ensure the sticky rice holds everything together. Repeat the above steps to create 3 more rolls.
Use a wet knife to cut each roll into eight equal sized slices, standing them upright on a serving plate. Rinse the knife between each cut. Garnish with pieces of pickled ginger and a small dish of soy sauce.
Grilled chicken wings with a honey and lime butter sauce makes for a crispy and zesty taste experience! (For a spicy variation, try buffalo wings with blue cheese sauce.) What a treat for a spring or summer evening for just the two of you, when you’ve got a few friends round, or for a bigger party.
If you can cook your chicken outside, that’s great! If not, grill it like me, and it will still be super tasty. When it comes to this kind of meal, I want to keep things as quick and simple as possible so that I can drink a cold beer, and enjoy the company I’m with, whether that’s my special other, or a whole group of friends.
6-12 chicken wings, skins on
Salt and pepper to season
8 tbsp butter
2 tbsp honey
Juice of 1 lime
Zest of 1 lime
1-2 tbsp fresh coriander finely chopped (optional)
Scatter the chicken wings onto a baking tray and season really well with salt and pepper. I don’t use any oil. Grill on a relatively high heat for about 20 minutes, turning the chicken at least once during the process. If you are cooking outside, you’ll need to turn the chicken regularly. Grill until the chicken is thoroughly cooked and the skins are crispy and golden brown.
Whilst the chicken is grilling, prepare the sauce. Melt the butter slowly in a pan, squeeze in the juice of the lime and stir in the honey.
Serve the chicken on plates drizzled over with the honey & lime butter sauce. You could also top it with roughly chopped fresh coriander and a sprinkling of lime zest. Alternatively, if you’re serving this up at a party, place the chicken wings on a large serving plate on the table along with a decorative bowl of the sauce, for dipping or spooning. And don’t forget a few serviettes for those sticky fingers later.
Also try serving as a meal with steamed asparagus sprinkled with fresh coriander.
Duration: 10 minutes to prepare, 20 minutes to cook. Ready in half an hour
Recipe for: 2-3 people
GRILLED WHITE FISH WITH GLAZE AND POPPY SEED
Preparation Time: 1 minute
Cooking time: 20 minute
500 grams of white white fish ( filleted and cut into six slices )
2 egg yolks
2 teaspoons of sherry
I teaspoon of poppy seals
I teaspoon of salt
Clean the fish fillets, sprinkle with the salt, and leave for an hour. Take a dry cloth and wipe off the salt and any excess moisture. Beat the egg yolks together with the sherry. Skewer the fish fillets, brush both sides with the egg glaze, and sprinkle with the poppy seeds. Grill on a moderate heat for 10 minutes on each side, only turning once.
Suggestion: Allow the glaze to harden before
Cucumber Pickled in Shoyu
350 grams of bean sprouts
350 grams of tofu ( cut into 2.5 centimetre cubes )
1 onion ( finely sliced )
1 medium carrot ( diced )
2 tablespoon of sesame seeds (roasted )
1 tablespoon of shoyu (black bean soy sauce )
1 clove of garlic (crushed )
3 tablespoon of oil
1 teaspoon of salt
1.Saute the garlic,onion,carrot,and tofu in the oil.
2.Stir fry until the tofu is brown on both sides.
3.Mix in the bean sprouts and season with the shoyu and salt.
4.Make sure the vegetables are well heated through and then serve.
Suggestion: Serve with boiled rice to make a more substantial dish.
Preparation time: 5 minutes
Cooking time: 15 minutes
SESAME GINGER TOFU LETTUCE WRAPS
3 tablespoons toasted sesame oil
1 carrot, quartered and sliced
1 pound firm tofu, drained and mashed
2 tablespoons fresh ginger, cut against the grain
in “coins” and chopped
4 tablespoons tamari
¼ cup water
1 tablespoon sugar
2-3 tablespoons lemon juice, fresh is preferred
1 tomato choppedbibb or other tender medium
In a nonstick pan heat the sesame oil on medium; add carrots
and sauté for a few minutes, add tofu then ginger.
Cook and stir until slightly browned.
Mix tamari, water, sugar and lemon juice in a small bowl.
Pour over browned tofu.
Continue cooking over medium/low heat until the liquid has
Serve the ginger tofu warm with tomato and lettuce on the
side or wrap into leaves just prior to serving.
(If you like the strong flavor of toasted sesame oil and fresh ginger, you’ll enjoy this appetizer.)
KASPAR’S POTATO, LOBSTER AND ARUGULA MARTINI
Makes 4 to 6 servings
Kaspar serves this elegant combo as an appetiser or a side dish with one of his famous seafood entrees. He suggests flaked Dungeness crab or smoked salmon as an alternative to the lobster.
2 pounds potatoes
3 tablespoons butter
1 clove garlic, peeled and chopped
Dash ground nutmeg
2 lobster tails or crayfish
cooked, shelled and diced
3/4 cup heavy cream
1 cup coarsely chopped arugula
4 to 6 long thin French fries
4 to 6 pitted green jumbo olives
Scrub potatoes with vegetable brush under cold running water. Peel and cut into 1-inch cubes. Place potatoes in large saucepan and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 10 minutes. Drain well, then return to saucepan. Over low heat, heat 1 minute to dry. Put potatoes through
a ricer or food mill or mash with masher. In large skillet over
medium-high heat, melt butter. Add garlic and nutmeg and cook and stir until garlic is translucent. Stir in lobster, cream and arugula and heat to simmer. Stir potatoes into lobster mixture. Season to taste with salt.
To serve, scoop into large martini glass. Garnish each serving with a French fry stuck into end of an olive.
Nutritional Analysis Per Serving:
419 calories, 16 g protein, 22 g fat (46% calories from fat), 42 g carbohydrates, 121 mg cholesterol,
4 g fiber, 432 mg sodium.