quick food

Thai-style salade nicoise

I had eggs and I had tuna and I had green beans.

So it was looking like a salade nicoise ... but I was STILL hankering after my favourite salad dressing of the moment, which goes with EVERYTHING!


I've had it with roast beef, with sliced steak, with chicken.

Why not with tuna and egg?

Here's how to make my Thai-style version of a (kind of) salade nicoise (give or take the lettuce, olives, potatoes, French dressing ...) for two.

For the dressing, mix together to dissolve the sugar:

1-2 teaspoons grated fresh ginger

1/2 small garlic clove, minced very fine

1-2 teaspoons sugar, to your taste

the juice of 1 juicy lime

1 tablespoon fish sauce

1 teaspoon toasted sesame oil

For the salad, whatever you like really!

I had tomatoes, spring onions, courgette (cored and sliced with a julienne peeler), cucumber (peeled and diced), radishes, green pepper.

What makes it really good is also to have some chopped fresh mint and coriander (or parsley if you don't like coriander) leaves.

Oh, and toast some almond flakes in a dry pan ready to add to the finished dish.

For the tuna - I decided I wanted the tuna to be spicy rather than all the salad or the dressing:

1 tin tuna, mixed with a few drops of soy sauce, a squeeze of lime juice and a finely diced red chilli (just use a few slices or half a chilli if you don't want it too hot).

And finally, you'll need:

some fine green beans

2 eggs

Put a pan of water on to heat, add a pinch of salt and when boiling carefully add the eggs.

After two minutes add the green beans and boil for a further four minutes.

Immediately remove from the heat and rinse and rinse in cold water to prevent the eggs or beans cooking further, then set aside.

Combine all the salad ingredients, add the salad dressing and mix - I just use my (clean!) hands to scrunch it all together.

Put the green beans on top, then the tuna mixture and peel, halve and add the eggs.

Top with the toasted almonds and a little freshly ground black pepper.

Rachel Redlaw


Simplest seafood stir-fry with lime + chilli

Late Sunday morning.

Realise need to eat and that, having been up for several hours (well, from 7.30am and now it's 10.45am.

I really need brunch.

Time for my own personal take on Masterchef's 'invention test' (the one I'll be looking forward to most should I ever get on it).

I have: a rasher of smoked back bacon; a packet of cooked seafood mix (squid, prawns and mussels); some asparagus tips I picked up cheaply yesterday as they were put on offer as they became out of date. 

So ... time to rustle up the simplest seafood stir fry! 

It all goes together well - pork and seafood HEART each other big time. 

This is super-simple but it IS spicy and it IS very lime-y.

I actually think lemon might be nicer - and I rarely use lemon!

Cook your rice first so it's ready and then prepare the ingredients:

1 garlic clove, minced

a small piece of ginger, minced

1-2 bird eye chillies, squashed and chopped

1-2 spring onions, sliced

cooking oil, or Frylight spray oil 

1 bacon rasher, fat removed and chopped(I had smoked but whatever you have is good)

some mixed seafood (probably around a small bowlful or around 200g)

if you have them asparagus tips are good, but you could use another vegetable

1 lime

fish sauce


oyster sauce

cooked rice and chopped coriander leaves (if liked) to serve

Rachel Redlaw seafood stirfry
Rachel Redlaw chilli lime seafood stirfry

I use my Frylight 1-cal oil spray as I'm losing weight at the moment, but you can just use a tablespoon of cooking oil if you prefer- and if so, you probably don't need the splash of water, but see what you think and add it if you need to.

Put a frying pan over a medium heat and add 20 sprays of 1-cal spray oil and then put in the garlic, ginger, chillies and spring onions.

Stir for around 20 seconds until it smells good and then add the bacon and stir for another 20 seconds - add a splash of water now, or earlier if you think it needs it.

Cook for another 20 seconds or so and then add the asparagus tips (if using) and cook for a minute. Add another small splash of water if needed at any time.

Rachel Redlaw seafood stir fry with chilli and lime
Rachel Redlaw seafood stir fry with chilli and lime
Rachel Redlaw seafood stir fry with chilli and lime

Tip in the seafood, stir and squeeze in the juice of the lime. 

Add a splash of fish sauce and half a teaspoon of sugar then cook, stirring all the time, for a couple of minutes until the seafood is hot all the way through.

Add a little glug of oyster sauce and cook for up to another minute until it's all hot and good.

Rachel Redlaw seafood stir fry with chilli and lime
Rachel Redlaw seafood stir fry with chilli and lime

Turn off the heat, add the coriander (if using) and serve with rice. 

Rachel Redlaw seafood stir fry with chilli and lime