Moms out there! Have you ever felt that you do not have enough hands and feet to juggle the day's daily routines! Sending children to school, shopping for groceries, making ready three big meals that must be on the table everyday, cleaning, washing, mopping, and anyhing that comes in between that. By the time we retire, we are too lethargic to even care to eat! Don't do that anymore! For moms who have limited time to get ready a good meal or would like to try out quick, simple recipes, I have a few suggestions for you. The recipes below are simple and quick to make, a combination of asian and western ingredients that are perfect for a family's meal.
BBQ Chicken Kebabs
Add flavour to barbecued chicken kebabs by marinating them in a Korean-style mix of toasted sesame seeds, sesame oil, a good pinch of sugar, lots of garlic, fresh ginger and some dark soy sauce. Thread the chunks of breast on to kebab sticks, interspersed with whole spring onions, and cook until stickily charred, basting with the marinade during the process.
Tuna Salad
For a summer fish dish, try tuna tartare Caribbean style which, like the Mexican ceviche, uses raw fish ‘cooked’ in citric juices. Buy a thick slice of tuna and chop into very small pieces. Then marinate in lime juice with salt, chopped shallot, green chilli and fresh thyme. Leave for an hour in the fridge, turning once, before serving with a tomato and red onion salad.
Chicken Salad
Egg and herb vinaigrette will liven up a cold chicken salad. Boil two large eggs for 10 minutes while you chop up some fresh tarragon and chives. Beat together some Dijon mustard, salt and pepper, olive oil and white wine vinegar, as for a standard French dressing. Peel and chop the eggs and add them and the herbs to the dressing before pouring over the chicken.
Prawns Peri-Peri and Rice
Prepare peeled prawns in West African peri-peri style by quickly frying with chopped garlic, red chillies and diced fresh tomato. Finish with a squeeze of lime juice and serve with plain, boiled white rice.
Grilled Duck
Slash duck breasts across the fat side and smear with a mixture of honey, powdered ginger, lemon juice and salt. After half an hour, cook on the preheated grill pan, fat side down for 20 minutes - longer if you don’t like your duck pink. Turn in the last five minutes of cooking and leave to stand for another 5 minutes before carving into thick slices.
Grilled Chicken Wings
Marinate chicken wings in olive oil, lemon juice, chopped garlic and paprika for 30 minutes before grilling, until sticky and tinged with brown. Turn several times during the cooking process.
Salmon and Rice
Spice up cooked cold salmon by flaking it and mixing with chopped fresh ginger and spring onion. Add a couple of peeled chopped pears, of a crisp variety. Make a dressing with dark soy sauce, sugar, white wine vinegar and sesame oil, pour over the salmon and fruit and leave to stand for 10 minutes. Top with toasted sesame seeds and eat with boiled rice.
Fried Fish and Rice
Marinate fillets of trout and serve in the Oriental fashion. Mix together some soy sauce, sesame oil, grated fresh ginger, a pinch of sugar and a shake of chilli sauce. Lay the fillets in this mixture for 15 minutes, before quickly frying them in the marinade. Serve with plain boiled rice and a cucumber salad, seasoned with white wine vinegar.
Poached Duck Eggs
The secret to poaching an egg lies in adding plenty of white wine vinegar to the water, which should be at a rolling boil (gently bubbling). The eggs also need to be very fresh; duck eggs work especially well. Simply break them into the water and, once the white has coagulated around the yolk, lift out with a slotted spoon before serving on brown toast.
Home made Veal or Lamb Burgers
Watching rugby calls for meat, but it doesn’t need to be beef. Make your own veal or lamb burgers spiced up with Tabasco, Worcestershire sauce and lots of sea salt and freshly ground pepper. Serve with hamburger rolls and a garnish of gherkins and tomato ketchup.
Roast Chicken and Rice
Liven up chicken thighs in the Turkish style by roasting them in a hot oven with whole garlic cloves and the juice of a couple of fresh pomegranates. Serve with boiled white rice into which you have stirred some dried raisins, and a salad of finely sliced red cabbage, dressed with lemon juice and olive oil.
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