Tutorwood Cooks – Simply Scrumptious Stir Fry

Tonight’s dish is a simple, wholesome tasty meal, which with chopping the vegetables, can be on the table in about 20 minutes. The secret to its rapid preparation is to use a combination of fresh and frozen stir fry vegetables, microwave basmati rice and pre-prepared stir fry shots, which are brilliant flavour filled spice mixes. They take all of the guesswork out of making a tasty Asian meal.

You know the drill, comfy slippers, a glass of wine and let’s get into it.

Ingredients;

Chicken Breast 600 gram finely sliced

Red Onion 1 finely sliced

Red Capsicum 1 finely sliced

Bok Choy 4 loosely chopped (include leaves)

Chillies 2 Red, 1 Green, all finely sliced

Stir Fry shots 3 tubs, I used Vietnamese for this dish

Bean Shoots 1 x 150-gram can

Frozen Stir Fry Vegetables 1 x 500-gram pack

Fresh Ginger 1 tablespoon

Soy Sauce 2 tablespoons

Microwave Basmati Rice 2 x 250-gram packs

Method;

The secret for getting this dish cooked quickly is in the preparation. You want to make sure everything is ready to go before you start cooking. I use stainless steel trays to hold the ingredients when I’ve sliced them. My method is to load the containers with the vegetables in the order I’m going to cook them.

Finely slice the chicken and season with one of the tubs of the spice mix.
Slice the onion and chillies and place in the same tray as the chicken
Open the frozen vegetables and put in another dish ready for cooking
Chop the bok choi and capsicum and place together in another plate with the bean shoots.
Heat the olive oil in a wok and stir fry the chicken in batches for about 3 minutes per batch until all cooked. Put aside and keep warm.
Repeat the process with the frozen vegetables, remove and put with the chicken mix, then cook the bok choi, capsicum and bean shoots.

7. Combine all ingredients back in the wok, add the remaining spice packs, and a generous splash of soy sauce for extra taste. Cover and simmer on low heat while the rice cooks.

8. Cook the rice according to the packet directions, then serve and enjoy when it’s all ready.

As always, play with this recipe to make the taste and flavour your own. You can change the meat and use either pork, beef or seafood; it’ll work equally well with any of these meats.

Your comments and questions are always appreciated.

Have fun and cook on!!

Cheers

Bryan

April 13, 2020 0

Tutorwood Cooks – Simple Tuna Mornay

Today’s recipe is one I’ve been making on and off for a couple of months now. I discovered the base recipe on taste .com and have tweaked it slightly whenever I’ve made it over the past few weeks. Featured here is the most current version which the family seems to enjoy.

With heaps of veggies, tuna and rice it falls into the achievable after work category as you can get this from the bench to the table in just under 45 minutes.

Notes:

I always use tuna in spring water when I cook, as I find the dish is a little too oily for my liking when I’made it with tuna in olive oil. You can steam rice for this recipe or, you can cheat like I do and use a packet big pack of microwave basmati rice from the supermarket. I feel they taste the same, and you can’t beat the convenience.

Let’s get into it.

INGREDIENTS

Olive Oil; 1 tablespoon

Brown Onion; 1 large, finely chopped

Garlic; 2 or 3 cloves, smashed

Celery; 2 sticks finely chopped

Carrot; 1 large, finely chopped

Zucchini; 2 finely sliced,

Green Beans; 200g top and tailed

Butter; 2 tablespoons

Olive Oil; 2 tablespoons

Flour; 2 tablespoons

Milk; 2 cups, ( 500ml)

Tuna; 2 x 425g cans, drained and flaked

Parmesan; 1/2 cup grated.

Rice; 1 x 250g pack streamed microwave basmati rice.

Spinach leaves; 1 x 180g pack fresh leaves

Method;

Preheat oven to 190C fan-forced and lightly spray a 2L (8-cup) ovenproof baking dish with oil.

2. Heat the oil in a large skillet over medium heat, then add the onion, celery and carrot, stirring, for 5 minutes or until softened. Add the zucchini and beans and cook, stirring, for 2 minutes or until just tender. Transfer the vegetables to a bowl.

3. Return the pan to medium heat and heat the butter until melted. Add the flour and stir until well combined. Slowly start adding the milk, stirring, until well combined and smooth. Bring to the boil, reduce heat to low and simmer, stirring regularly, until the sauce thickens. Stir in the vegetables, tuna and half the parmesan. Season with black pepper to taste

4. Spread the rice over base of the baking dish. Top with the spinach, then the tuna mixture. Sprinkle with the remaining parmesan. Bake for 20 minutes or until golden and bubbling. Set aside for 5 minutes before serving.

Its time put this one to bed and, I hope you enjoy it as much as we all do. Don’t forget to play with the flavours and to make the recipe your own.

Have fun and cook on!

Cheers,

Bryan

April 8, 2020 0

Tutorwood Cooks – Chicken with Spinach, Parmesan and Ricotta Rice

Tonight’s recipe falls into the “I’ve had a bugger of a day so, let’s get this done quickly” category. We’re pairing pan-fried seasoned chicken breast with an off the shelf packet rice, but by adding a few tweaks, we’ll elevate from the ordinary to the extraordinary. Hopefully, we’ll knock this over in about half an hour.

Let’s get started.

Ingredients;

Skinless Chicken Breast – 600 gram

Garlic powder – 2 Tablespoons

Paprika – 1 teaspoon

Tarragon – 2 tablespoons

Salt – 1/2 teaspoon

Black Pepper – 1 teaspoon

Red Pepper (capsicum) sliced – 1 large

Brown Onion – 1 medium

Zucchini sliced – 1 medium

Continental Spinach ricotta and

parmesan rice – 3 x 105gram Pack

Butter – 2 tablespoons

Olive oil – 2 tablespoon

Method;

Mix the herbs in a small stainless steel bowl and dredge the chicken breasts until well coated. Don’t be afraid to add more herbs if needed, be sure you’ve got everything well covered.
While the chicken is marinating, slice the onion, capsicum, chilli and zucchini.
Add one tablespoon of butter and one tablespoon of oil to a heavy skillet, cover, and pan-fry the chicken for about 6 minutes each side until the chicken’s cooked to your liking.
Remove the chicken from the pan, leaving the juices, and place on a plate to rest covered in foil.
Add the remaining oil and butter in the skillet and stir fry the vegetables for about 5 minutes or until cooked to your liking.
Remove the vegetables from the pan and place in a bowl covered with foil to keep warm.
Following the packet directions, add 3 cups of water and a dash of oil to the skillet, add the rice mix, and when boiling cover, reduce the heat and simmer for about eight minutes.
Slice the chicken into bite-sized pieces while the rice is cooking then add to the vegetables.
When the rice is ready, stir through the chicken and vegetable mix then remove from heat, cover and rest for 5 minutes before serving.
Enjoy!!

This recipe serves four adults and has plenty of taste and veggies to satisfy nearly everyone. We had it for dinner on Monday night. The meal went down very well judging by the absence of leftovers.

As always don’t be afraid to experiment and substitute ingredients that are more readily available in your part of the world. Drop me a line to let me know what you’ve done to make this recipe your own.

Questions and comments are always appreciated.

Have Fun and Happy Cooking

Bryan

April 6, 2020 0