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Ingredient
Top 5 dishes made from Salt *alter the amount to suit your taste
1 . Easy Garlic Aioli
Easy Garlic Aioli
I don’t eat Aioli very often. Whenever I want to serve it, I quickly make this cheater’s version. It tastes good anyway. Today I enjoyed it with hot Chips. It is yummy with fried Seafood, grilled Chicken, OR steamed Vegetables. It can be used to make Potato Salad OR as a sandwich spread.
Ingredient
1 tablespoon
Extra Virgin Olive Oil
1 clove
Garlic *grated
1/8 teaspoon
Salt *alter the amount to suit your taste
1-2 teaspoons
Lemon Juice
Cooking instructions
* Step 1
Combine all the ingredients. Enjoy with Chips, Vegetable Sticks, etc.
Note: if there is a photo you can click to enlarge it
2 . Canned Sardines, Lemon & Mustard Spaghetti
Canned Sardines, Lemon & Mustard Spaghetti
I would be happy if I was served this dish at a restaurant. However, I am not willing to pay a lot of money for it as it is easy to cook at home. You only need a small can of Sardines in Olive Oil. Add Garlic, Lemon Juice, Whole Grain Mustard and Rocket. It won’t cost you too much.
Ingredient
1 can (120 g)
Sardines in Olive Oil
1/8 teaspoon
Salt *alter the amount to suit your taste
1 teaspoon
Whole Grain Mustard
2 teaspoons
Lemon Juice
1 handful
Baby Rocket
1 slice
Lemon *optional
Cooking instructions
* Step 1
Cook Spaghetti in boiling salted water according to the instruction on the package.
* Step 2
Drain the canned Sardines and place the oil and juice in a heat-proof mixing bowl. Add Garlic, cover with a plate, and microwave for 1 minute OR until boiled.
* Step 3
Add Salt, Black Pepper (OR Chilli), Mustard and Lemon Juice, and mix to combine. Break Sardines into the size that is easy to eat if large, and add to the bowl.
* Step 4
Add drained cooked Spaghetti and Baby Rocket, and mix to combine. Sprinkled with extra Black Pepper if you like, and enjoy. *Note: I added a slice of Lemon, which smell takes this dish to next level.
Note: if there is a photo you can click to enlarge it
3 . Rice Cooker Spring Vegetable Frittata
Rice Cooker Spring Vegetable Frittata
First of all, all my Rice Cooker Frittata can be baked in the oven. However, if you have a rice cooker that has ‘Cake’ setting, it is super easy. You can use any vegetables that you think are suitable to cook with Egg and Cheese. Today I used Asparagus, Green Beans, Broccoli, Broad Beans, Sugar Snap Peas and Peas, 500g in total.
Ingredient
4
Eggs
1/2 cup
Self-Raising Flour
3/4 teaspoon
Salt *alter the amount to suit your taste
Cooking instructions
* Step 1
Line the base of rice cooker’s inner pot with baking paper. *Note: It might be unnecessary depending on the condition of your inner pot.
* Step 2
Most vegetables need to be pre-cooked. Today I steamed all vegetables. You can boil, stir-fry with a little Butter, OR cook in microwave. Cut into small pieces.
* Step 3
*Note: If you have already cooked vegetables, that would be perfect to use. If the vegetables are cold, warm in the microwave.
* Step 4
Mix Eggs, Self-Raising Flour, Salt & Pepper in a mixing bowl. Add shredded Cheese and cooked vegetables, and mix to combine.
* Step 5
Pour the mixture into the prepared rice cooker’s inner pot, spread evenly, and start cooking at ‘Cake’ setting.
* Step 6
If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. Turn out on a plate, and carefully peel away baking paper.
* Step 7
*Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
Note: if there is a photo you can click to enlarge it
4 . Biryani Inspired Chicken Mazegohan
Biryani Inspired Chicken Mazegohan
I always wanted to cook Biryani, but I was discouraged every time I read recipes and methods. There is a long list of ingredients and it’s not easy to prepare. So, I decided to cook a similar rice dish using similar ingredients, but in the Japanese way using my rice cooker. It’s a ‘Mazegohan’. Rice and other ingredients are cooked separately, then combined after everything is cooked. This dish is delicious and easy to cook if you have a rice cooker.
Ingredient
2 cups
(*180ml cup) Basmati Rice
1/2 teaspoon
Salt
1
Bay Leaf
1 pinch
Saffron *optional
1 tablespoon
Curry Powder
2 teaspoons
Garam Masala
1/4-1/2 cup
Unsweetened Greek Yoghurt
2-3 tablespoons
Oil
1 clove
Garlic *finely chopped
1 teaspoon
Cumin Seeds
1 teaspoon
Salt *alter the amount to suit your taste
Cooking instructions
* Step 1
Cut Chicken Fillets into chunky bite-size pieces. Place in a bowl, add Curry Powder, Garam Masala and Yoghurt, mix to combine, and set aside for 30 minutes OR while you are preparing other ingredients.
* Step 2
Chop up Garlic and Ginger finely, thinly slice Onion, cut Tomato into small pieces.
* Step 3
Rinse Basmati Rice, place in the rice cooker’s inner pot, add water up to the 2-cups marking, sprinkle with Salt, add Bay Leaf and 1 pinch Saffron, and press ‘COOK’ button to start cooking. *Note: If your rice cooker has ‘Quick Cook’ setting, please use it so that the Rice will be cooked firmly.
* Step 4
Place Oil, Garlic, Ginger, Cumin Seeds and Bay Leaf in a frying pan, heat over medium heat. When aromatic, add Onion and stir. When Onion is transparent, add Tomato.
* Step 5
When Tomato is soft, add Chicken mixture and stir, cover with a lid, and cook for 5 to 10 minutes, occasionally stirring. When Chicken is cooked, remove the lid and cook until the sauce thickens.
* Step 6
When the Rice is cooked, pour the Chicken mixture over the cooked Rice, close the lid, and leave it for 10 minutes in the Rice cooker’s remaining heat.
* Step 7
Roughly mix, sprinkle with some Coriander, Parsley OR Spring Onion, etc. Serve with a refreshing salad. ‘Cucumber & Tomato Yoghurt Salad with Cumin’ goes very well with this dish. *Note: Fried Onion can be a good topping.
Note: if there is a photo you can click to enlarge it
5 . Oven-Baked Cajun Style Dirty Rice
Oven-Baked Cajun Style Dirty Rice
This dirty looking Oven-Baked Rice is made with Chicken Giblets (Gizzards and Livers). I think Livers make the dirty colour. It is actually delicious and you know Gizzards and Livers are cheap. It is not hard to make, but you need to work fair bit to prepare Gizzards and Livers. Serve with a refreshing salad. It’s worth a try.
Ingredient
1-2 teaspoons
Oil *OR Butter
2 cloves
Garlic *finely chopped
1 stalk
Celery *thinly sliced
250 g
Pork Mince
250 g
Chicken Livers
1 teaspoon
Salt *alter the amount to suit your taste
1/2 teaspoon
Ground Pepper
1 teaspoon
Ground Paprika
1/2 teaspoon
Ground Chilli
Cooking instructions
* Step 1
Place Chicken Stock in a saucepan and bring to the boil. Add Chicken Gizzards and simmer for 30 minutes, then set aside until slightly cooled. When the cooked Gizzards are cool enough to work with, chop up finely. Save all the Stock.
* Step 2
Preheat the oven to 200℃. Prepare vegetables.
* Step 3
Heat 2 tablespoons Oil (OR Butter) in an oven-safe shallow pot or a deep skillet over medium heat and cook Onion and Garlic for a few minutes, add Pork Mince and stir, then add Celery, Capsicum and finely chopped Chicken Gizzards.
* Step 4
Add all the Seasoning ingredients, stir to combine, and add 600ml saved Chicken Stock. If you don’t have 600ml, add some Water. Bring to the boil.
* Step 5
Add Rice, stir and spread evenly, bring back to the boil, and cover with the lid or cover tightly with foil. Place in the oven, and cook for 20 minutes.
* Step 6
Prepare Chicken Livers. Remove white stringy parts and greenish parts from Livers, then chop up finely. Heat a small amount of Oil (OR Butter) in a frying pan and cook Chicken Liver until nicely browned. Lightly season with Salt and Pepper.
* Step 7
When Rice is cooked, take it out from the oven, add the cooked Liver, mix to combine, cover with the lid, and set aside for 10 minutes. Sprinkle with finely chopped Parsley and serve.
Note: if there is a photo you can click to enlarge it
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