Rings of tender squid are briefly stir-fried with garlic, chilli and fresh colourful vegetables in this speedy dinner dish. Take care not to overcook the squid as it has a tendency to toughen if cooked for too long. Serve with basmati rice.
1 1?2 cups (300 g) basmati rice
2 tablespoons sunflower oil
2 fresh red chillies, seeded and thinly sliced
2 cloves garlic, crushed
1 tablespoon finely grated fresh ginger
1 orange capsicum, seeded and diced
200 g baby corn, sliced at an angle
200 g small broccoli florets, halved
500 g fresh squid rings
4 tablespoons light soy sauce
10 spring onions, thinly sliced
Bring a large saucepan of water to the boil, add the rice and cook for 10–12 minutes, or according to the packet instructions, until tender.
Meanwhile, heat the oil in a wok or heavy-based frying pan and stir-fry the chillies, garlic and ginger for 2 minutes to release their flavour.
Toss in the capsicum, corn and broccoli florets, and stir-fry for 3–4 minutes, or until the broccoli is almost tender. Add the squid and stir-fry for 1–2 minutes, or until just firm and opaque.
Spoon in the soy sauce and 2 tablespoons water and scatter over the spring onions. Cook until bubbling, then serve immediately with the drained rice.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.