Tipsy Tarts Deli

How to make your own basic Poke Bowl 1. Choose a base: Brown rice, coconut jasmine rice, white sushi rice, soba noodles, or leafy greens 2. Choose a protein: The foundation of poke is best-quality fresh raw fish. Cut the fillet lengthwise, working against the grain, into ½" strips. Then cut the strips crosswise into ½" pieces. If you can’t get stellar fish, tofu or cooked shrimp are good alts. We like ahi tuna, fluke, hamachi, salmon, tofu, or shrimp. 3. Choose a dressing: The fattier and firmer the fish, the more aggressive the dressing can be. Delicately flavored fish, like fluke, should be dressed simply. Ponzu, shoyu, gochujang, and spicy black bean paste are great bases to work with. 4. Add the fun stuff: Hit at least three of these categories to achieve textural contrast, depth, and balance. Fresh Fruits & Veg: Sliced avocado, bean sprouts, shelled edamame, or shaved radish Nuts, Seeds & Spices: Macadamia nuts, skin-on roasted peanuts, toasted sesame s

Mediterranean tuna salad 1 baby cos lettuce, leaves torn 200g red grape tomatoes, halved 1 small red onion, halved, thinly sliced 1 Lebanese cucumber, cut into 2cm cubes 1 green capsicum, cut into 2cm cubes 2/3 cup feta 2/3 cup pitted kalamata olives 2 tablespoons chopped fresh oregano 2 x 185g cans tuna in oil 1/4 cup red wine vinegar crusty bread, to serve METHOD Place lettuce, tomatoes, onion, cucumber, capsicum, feta, olives and oregano in a large bowl. Add tuna (undrained). Drizzle with vinegar. Season with pepper. Toss gently to combine. Serve. Classic Nicoise Salad Ingredients 1 pound red-skinned potatoes, sliced 1/3 inch thick salt 2 tablespoons dry white wine 10 ounces haricots verts or thin green beans, trimmed 4 large eggs 1/4 cup white wine vinegar 1/2 shallot, minced (about 2 tablespoons) 2 tablespoons dijon mustard 1 tablespoon chopped fresh thyme Freshly ground pepper 3/4 cup extra-virgin olive oil 8 cherry tomatoes or small cocktail tomatoes, halved or quartered 1 h

TACO SALAD Ingredients 1 1/2 pounds ground beef, browned and drained 1 16 ounce can red kidney beans, rinsed and drained 1 head lettuce, shredded 1 pound cheddar cheese, grated 4 tomatoes, diced 1 10 ounce bag GF corn chips, crushed Directions Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve. OLIVE-STUFFED CHICKEN with CREAMED MUSHROOMS Ingredients: 4 boneless, skinless chicken breasts 1 pound button mushrooms, sliced 1 cup olives, chopped 1 small onion, chopped 1 cup heavy cream 2 cloves garlic, minced ½ teaspoon dried thyme ¼ cup olive oil, divided 2 tablespoons butter 4 toothpicks, optional 1 ½ teaspoons each salt and pepper, plus more to taste Directions: Preheat oven to 350° F. Rinse and pat dry chicken. Cut a pocket in the thickest part of the breast and stuff with ¼ cup of chopped olives. If olives spill out, pierce with a

BLACKENED PRAWN STROGANOFF 455 g fresh prawns, peeled and deveined 15 ml olive oil 10 g Cajun seasoning 170 g fettuccini pasta 15 g butter 290 g fresh mushrooms, sliced 10 g chopped shallots 160 ml chicken broth 115 g sour cream 10 g cornstarch 235 ml chicken broth 195 g roasted red bell peppers 10 g drained capers Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes). In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the fryi

Here is a simple supper for when you fancy something fresh and delicious but you don't have much time on your hands. One can use any firm fleshed white/line fish. The poached egg lends richness, resulting in a healthy dish with a touch of luxury. Pan Fried Vietnamese River Cobbler with a Poached Egg Serves 2 Ingredients 2 skinless river cobbler fillets 2 large eggs 2 tbsp flour salt and pepper olive oil a salad of your choice - we used lamb's lettuce, spinach, peppers, spring onions, cucumber and tomatoes - a simple green salad would work well too Method 1. First boil a kettle. Next, on a plate, mix together the flour with some salt and pepper. Lay the fish fillets on the plate and thoroughly coat them in this mixture, shake off the excess and set aside. 2. Put a large non-stick frying pan on to heat with a little olive oil. Pour water from the kettle into a medium-sized saucepan and put it on to heat, ready to poach the eggs. 3. Poach the eggs for 3 minutes for a soft a