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Tag Archives: mayonnaise

Maguro Tuna Avocado rice bowl (Maguro Avocado don)

10 Thursday Sep 2015

Posted by denisegan in Breakfast and Brunch, Dinner, Eggs, Fish, Healthy, Home Cooking, Japanese, Lunch, One bowl meal

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Tags

avocado, clean, cleaneats, cleanfoods, easy, easy meals, easy recipes, healthy, homecooked, ikura, leeks, maguro, maguro avocado don, maguro avocado rice bowl, mayonnaise, one person meal, onebowlmeal, quick meals, rice, rice bowl, solitary eating, soy sauce, tuna, tuna avocado

This is one super easy and delicious don! (don = rice bowl dish in Japanese). All you need to actually cook is the rice. The rest is all about slicing up the sashimi and avocado and assembling the rice bowl. Since the current trend now is all about clean eats, clean foods and healthy eating, I suppose this makes the cut (if you ignore the ubiquitous mayonnaise blobs popping up among the luscious chunks of creamy avocado and fresh maguro).
Ingredients (for 1 person)  

  • 100 grams sashimi grade maguro tuna
  • 1/2 ripe avocado, pitted and skinned
  • Mayonnaise – amount at your discretion, I used Japanese mayonnaise
  • Cooked short-grain white rice
  • 2-3 tsp soy sauce depending how seasoned you like your tuna
  • Optional (for garnish) – chopped chives, seaweed flakes and thinly sliced leeks (only the white parts). I would highly recommend you add these as they add texture, lots of flavour and freshness to the dish
  • Optional – 2 tbsp ikura (sashimi grade salmon roe)
  • Optional – furikake (a type of Japanese rice topping/seasoning)

Method

  • Slice up the maguro sashimi into thick chunks, I cut mine into 3/4 inch cubes but do it however you like.
  • Season the maguro with soy sauce and set aside.
  • Cut up the avocado into cubes/chunks roughly the same size as the maguro.
  • Place the rice in a bowl (if you’ve opted for the furikake, mix it into the rice before arranging the rice in the bowl) and pile the maguro and avocado on top.
  • Squeeze mayonnaise over the dish in zig-zag lashings or you can add them in blobs like I did.
  • Add the ikura and garnish with chives, seaweed flakes and sliced leeks.
  • Serve

I enjoyed it so much I had it again for the next meal… only in the sloppiest, most disgusting way one eats when alone:-  Still tasted amazing nonetheless!

Egg and Bacon Salad with honey mayo mustard dressing

22 Monday Apr 2013

Posted by denisegan in Breakfast and Brunch, Eggs, Healthy, Home Cooking, Lunch, Salad, Snack/Light Meals, Starter, Western

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Tags

appetizer, bacon, brunch, eggs, hard boiled eggs, healthy, honey, light meal, lunch, mayonnaise, mustard, parmesan cheese, romaine lettuce, salad, Snack, starter

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I saw this in one of Nigella Lawson’s cookbooks and had to make it! I love green salads with eggs. Caesar salads for one =p. The recipe in Nigella’s book calls for mustard, vinegar and worcestershire sauce for the dressing but I used honey, mayonnaise and Dijon mustard. It was as I liked it 😉 sweetish sour with a slight kick from the mustard.

Ingredients (Serves 4 as a starter, or Serves 2 as a full meal)

  1. 4 eggs
  2. 1 head escarole or frisee (I used Romaine lettuce, you can use other leaves of your preference)
  3. 1 teaspoon garlic oil
  4. 200g smoked lardons or smoked streaky bacon cut into chunks (I just cut up some sliced bacon)
  5. small bunch of flat-leaf parsley, chopped
  6. For the dressing: 1 tsp Dijon mustard, 4 tsp cider vinegar, a dash of Worcestershire sauce
  7. Parmesan cheese (Optional)
  8. 1 Chicken fillet (Optional)

Instructions

  1. Put the eggs into a saucepan of water, bring to the boil, let boil for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes (the egg would come out still golden in the centre and not hard boiled all the way, and the whites would be silkier).
  2. Wash, drain and tear the salad leaves into bite sized pieces and place it into a bowl.
  3. Heat the garlic oil in a frying pan and fry the lardons/bacon until crisp.
  4. Drain the water from the egg pan and run cold water on the eggs. Once they are cool to the touch, peel them.
  5. Transfer the lardons/bacon with a slotted spatula onto some sheets of kitchen roll.
  6. Add Dijon mustard to the juices in the bacon pan and whisk to mix, then add the vinegar and a dash of Worcestershire sauce, whisk again and pour this over the salad leaves, tossing to mix. (Here, I just mixed honey, Dijon mustard and mayonnaise together until I liked the taste. No extra bacon oil here)
  7. Now add the bacon to the salad and toss again. Then quarter the eggs and add them along with the chopped parsley, before giving the whole salad a gentle mix to combine.
  8. If you’re adding chicken, brush the chicken with olive oil, then sprinkle salt, pepper other herbs of your choice. Place in a baking tray and bake at 190 degrees celsius and roast for 15-25 minutes depending on the breast size until the juices run clear. Remove from oven, let it rest for 15 mins before slicing/shredding to add into the salad

Result… a very filling and satisfying salad! Omit bacon and cheese to make it healthier 😉

 

 

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