Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Links to this week's
Menu and Recipes
Menu
Day 1
Day 2
Day 3
Day 4
Day 5
Day 6
Shopping List
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Barley makes an excellent pilaf... A bit heartier and chewier than the usual rice.
Grilled Tuna with Lemon Preparation and cooking time: 30 minutes
If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it is okay to eat raw). Regular tuna we normally have medium. Well done tends to make it rather dry. This is a simple preparation, finish with a bit of sea salt.
2 tuna steaks, 6oz each (180gr each)
Marinade
1/4 cup white wine
2 tbs lemon juice
1 tbs olive oil
1 tbs fresh tarragon, snipped substitute 1 tsp dried
sea salt
Put tuna in a dish with deep sides. Mix all ingredients for marinade, pour over fish and let marinate for 10 - 20 minutes, no longer. Remove from marinade and cook on barbecue grill for 4 - 6 minutes per side (depending on thickness) for regular tuna, 2 - 3 minutes for ahi. - or until done to your liking. Remove and serve.
Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time.
Note: A grill basket, skillet or mat makes working with fish easier.
Barley Pilaf with Spring Vegetables Preparation and cooking time: 25 minutes2/3 cup quick-cooking barley
1 1/3 (11oz, 330ml) cups chicken stock
6oz (180gr) asparagus, white or green
3oz (90gr) snow peas, mangetout
3oz (90gr) cherry tomatoes
1 tbs snipped fresh basil substitute 1 tsp dried
1 tbs snipped fresh chives substitute 1 tsp dried
Vinaigrette
1/2 tbs Dijon-style mustard
1 tbs sherry vinegar
2 tbs good olive oil
1 tsp dried Herbes de Provence
Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
Trim mangetout and slice into thirds. Trim asparagus and cut into 1" (2.5cm) lengths. Cut cherry tomatoes in half.
Bring a medium pan of water to boil and blanch the asparagus for 2 minutes if slender, 3 minutes if thick. Add the snow peas for the last 1 minute of cooking time. Drain and rinse with cold water to stop the cooking, but leave them a bit warm.
Vinaigrette: In a small bowl whisk together mustard, Herbes and vinegar. Slowly drizzle in olive oil, whisking constantly.
To finish: Put barley into a medium bowl. Add drained vegetables, chives and Vinaigrette, stir well to combine. Add tomatoes, stir gently and serve.
Cooking Schedule: 30 minutes for menu |
Snip herbs |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe