Tag: marinade

Passata

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This is a lovely thick and smooth sauce that is easily made from a glut of fresh ripe tomatoes. It’s great for pasta sauces but can also be used as a part of a marinade or to give a rich tomato flavour to curries, soups and stews. Once made, the cooled passata will keep in the fridge for 3-4 days or freeze away in smaller quantities for up to 2 months.

Makes: 1 litre
Prep time: 10 mins
Cooking time: 50 mins
Total time: 1 hr
Skill level: Easy peasy
Costs: Mid-price

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For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.

Ingredients

1tbsp olive oil
1 onion, peeled and finely chopped
5 garlic cloves, peeled and chopped
1.5kg ripe tomatoes, roughly chopped
Few fresh basil leaves
1tbsp balsamic vinegar
2tsp caster sugar
Salt and freshly ground black pepper

Method

Heat the oil in a large deep pan and gently fry the onion and garlic for 10 mins until very soft. Transfer to a food processor or blender and process to a smooth paste.
Add the chopped tomatoes and basil to the pan and cook gently, stirring frequently, for 20-25 mins until the tomatoes are soft and pulpy. Cool for 10 mins then push through a sieve to make a smooth tomato sauce.
Return the onion paste and tomato sauce to the pan with the vinegar and sugar and simmer gently for 10-15 mins, stirring, until you have a thick passata. Season to taste with salt and freshly ground black pepper. Cool then store in clean jars or sealable containers in the fridge.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Sesame Shrimp

by Pam on October 7, 2013

I wanted to make something quick and easy using ingredients I had on hand for dinner. I found a recipe at Taste of Home^[1] that sounded perfect. I adapted the recipe a little bit by adding less sesame oil and fresh garlic. I was going to marinate the shrimp for 30 minutes but time got away from me and they marinated closer to 60 minutes. Unfortunately, that made the shrimp a touch salty, so next time I will only marinade for 20-30 minutes. Thankfully, the rice mellowed out the salty flavor and made this sesame shrimp great. I loved how simple this recipe was to make – perfect for a busy weeknight meal!

Combine the soy sauce, sesame oil, lemon juice, and garlic together in a large zip lock bag. Seal and shake to mix the marinade well. Add shrimp to the marinade then toss to coat evenly. Seal and place into the refrigerator for 20-30 minutes.

Heat the vegetable oil in a large skillet. Add the shrimp and a few spoonfuls of the marinade then cook until the shrimp turn pink, about 2-3 minutes. Serve on top of rice. Garnish with sesame seeds and green onion. Enjoy.

Print^[2]

Save^[3]

Sesame Shrimp

Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Ingredients:

1 lb raw shrimp, peeled, deveined, and tails removed
4 tbsp soy sauce
2 tbsp sesame oil
4 tsp fresh lemon juice
2 garlic cloves, minced
1 tbsp vegetable oil
1 green onion, sliced
1 tbsp sesame seeds

Directions:

Combine the soy sauce, sesame oil, lemon juice, and garlic together in a large zip lock bag. Seal and shake to mix the marinade well. Add shrimp to the marinade then toss to coat evenly. Seal and place into the refrigerator for 20-30 minutes.

Heat the vegetable oil in a large skillet. Add the shrimp and a few spoonfuls of the marinade then cook until the shrimp turn pink, about 2-3 minutes. Serve on top of rice. Garnish with sesame seeds and green onion. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Taste of Home

References

^{^} Taste of Home (www.tasteofhome.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Gordon’s Beef Tacos with Wasabi Mayo Ingredients 2 beef…

Gordon’s Beef Tacos with Wasabi Mayo

Ingredients

2 beef sirloin steaks
Olive oil, for frying
6–8 small (14cm) corn tortillas, to serve

For the Marinade

2 tbsp light miso paste
2 tbsp mirin
1 tbsp caster sugar
2 tbsp olive
Sea salt and freshly ground black pepper

For the Quick Pickled Cabbage

½ head of chinese cabbage, finely shredded
1–1½ tbsp rice vinegar or lemon juice
½ tsp toasted sesame oil
1 tsp dried chilli flakes

For the Wasabi Mayo

½ tsp wasabi, to taste
2 heaped tbsp mayonnaise

Method

1. First prepare the marinade. Mix the miso paste, mirin, sugar and olive oil, stirring well to dissolve the sugar. Season and add a tablespoon of water if the mixture needs loosening a little.

2. Leave the fat on the steaks to stop them drying out as you cook them. Season them well and fry in a hot oiled frying pan for 2–3 minutes on either side for rare/medium rare, or until cooked to your liking. (Shake the pan gently as you put the steaks in the pan to stop them sticking, otherwise they might burn.) Render the fat by tipping the steaks onto their sides and cooking until the fat is golden and crisp. Keep basting the steaks as you cook.

3. When the steaks are cooked, remove from the pan and cut off the remaining layer of fat. Place the steaks in the marinade, coating all sides. Leave to rest, spooning the marinade over now and again. This mix of Mexican and Japanese flavours – seared steak marinated in a rich, sweet sauce and wrapped in a taco (a toasted corn tortilla) – makes a really quick meaty feast. Normally, meat is marinated before cooking, but here you cook the steak and then let it cool in the marinade to absorb all that flavour. The steaks can be left to marinate for up to four days – the longer the better.

4. Meanwhile, prepare the quick pickled cabbage. Put the cabbage in a bowl and season with salt and pepper. Add the rice vinegar, sesame oil and chilli flakes. Toss the mixture to coat, then leave to soften slightly for a couple of minutes.

5. Meanwhile, mix together the wasabi and mayonnaise, taste and add a little more wasabi if you like a stronger flavour.

6. Heat the tortillas for 30–60 seconds over a naked gas flame until charred and lightly toasted (use a pan if you don’t have gas). Roll them around a rolling pin while they’re still hot, and hold until cooled to set in half-moon shapes. In this form they are called ‘tacos’.

7. Drain the beef of any excess marinade, then slice and place in the tacos. Top with the cabbage (drained of excess liquid) and a little wasabi mayo.