Sunday, 23 October 2011

Sesame Seared Tuna Salad.... Mood = Improvisation

I have so many delicious ingredients coming through my door all the time and sometimes get bored of cooking the same thing, which happens alot. In Baity, we always have a seared tuna steak with a delicious spicy salsa to go with it, and i made that as usual but had some left over pieces of tuna that were too small to make into gorgeous fillet steaks, so i improvised and made a delicious fresh crunchy oriental salad.

I used the bottom end of tuna which come to a point and greased it up a little with olive oil and coated it generously with sesame seeds. shaved some vegetables and made a delicious dressing and hey presto the result was beautiful, colourful fresh, crunchy and very very tasty. BUT you MUST ALWAYS USE fresh tuna for this as it is almost raw.

I think improvising is the best way of cooking as it really lets your mind go free. You have a chance to really let go of your usual routine of cooking i guess, and try something you always wanted to try or simply just be different.

This salad lasted in my counter downstairs for approximately 45 Minutes before being ravaged! I was so so happy to see the empty platter come up which proved to me that experimenting can be fun and also be very  very worthwhile.


400 grams of fresh tuna loin from the tail end.
sesame seeds
Red peppers
Soya sauce
chilli sauce
sesame oil
fish sauce
limes and coriander
Baby leaf salad


  • first shave your courgettes raw and place in a bowl
  • Peel moolis and slice finely
  • Chop the coriander and chilli
  • Mix with baby leaf salad
  • cook the asparagus heads for approximately 4-5 minutes. NO LONGER as you want a nice crunch.
  • Slice the red peppers into julienne strips
  • Mix all together with the baby leaf salad and this is the base for your salad

  • With the tuna, you want to oil it slightly, cover it completely with the sesame seeds and then begin to sear it. At first it seems that the sesame will fall off and wont stay on the tuna, but have faith and let it crust nicely on top.
  • Turn the sides to sear approximately 3-4 minutes on each side. You want it to cook nicely but not fully, leaving and delicious moist tuna steak in the middle.
  • Once you have seared you tuna leave it to rest for a moment and begin making your sauce.
  • Add 7 table spoons the soya to taste, with a table spoon of sesame oil, a sprinkling of fresh chillies, sesame seeds, 2 limes and a table spoon of sugar. You can also add some sweet chilli jam if have some to hand and a splash of fish sauce.

You can add more or less of things you like but you have to have the essence of the taste of what you are looking for. This sauce gets drizzled over the tuna slices which gets placed over the salad and served straight away.

USE A SHARP KNIFE when cutting the tuna otherwise you will rip it apart.

Enjoy with a  nice glass of crisp sauvignon blanc.

Wednesday, 19 October 2011

Honey roast vegetables.... Mood= Winter warmers

Since opening Baity Kitchen last December our roasted root vegetables have been a very very BIG hit. They are simple, retain their flavour and have a moorish crunch and stickiness to them. We get a lot of requests about how we cook them and i always tell my clients that its the simplest recipes that always have the best results and this is one of them.

I do this with all my my root vegetables just the only thing i change is the honey, by using golden syrup or maple syrup. So it works with all three.

Whatever vegetable you use, be it sweet potato, carrots, parsnips etc, the best thing is to follow this recipe and it goes well with fish, meat or simply on its own.

The one is am showing in the photo today is for sweet potato as we make this everyday without fail come winter or spring.

4 sweet potatoes cut into wedges
garlic in their skins
A bunch of thyme
Honey, Maple syrup or golden syrup
Olive oil
Salt, pepper

  • Cut the sweet potato down the middle and wedge it
  • Then sprinkle with salt pepper and drizzle with oil and the syrup and place on baking paper and break apart some thyme and place in a hot oven at 200 degrees on their sides.

  • This point is important as this will help caramelise them and make them sticky and chewy.
  • Place them in the oven and DO NOT MOVE them for at least 40 minutes and them turn them over and cook again for another 20 or so minutes till they have browned all over. 
  • Serve them straight away. 

Always make more then you think as you will want more and more.
So delicious and so so good for you.

Sweet potato has many nutritious qualities to it. Here is a little info i found on Wikipedia:

Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6. Pink, yellow and green varieties are high in carotene, the precursor of vitamin A.
In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato.
Sweet potato varieties with dark orange flesh have more beta carotene than those with light-colored flesh, and their increased cultivation is being encouraged in Africa, where vitamin A deficiency is a serious health problem. Despite the name "sweet", it may be a beneficial food for diabetics, as preliminary studies on animals have revealed it helps to stabilize blood sugar levels and to lower insulin resistance.[24]
The peptic substance (0.78 percent total, 0.43 percent soluble) present in fresh tubers contains uronic acid (60%) and methoxyl (4-5%). Other constituents include phytin (1.05%), two monoaminophosphatides (probably lecithin and cephalin), organic acids (oxalic acid), phytosterolin, phytosterol, resins, tannins, and coloring matter.[2

Sounds good. eh?