Post-Christmas recipes

Now the traditional Christmas fare cooked by mother has turned into 1970s style turkey curry, you’re probably ready to fend for yourself again and cook something turkey free. Something cheap and easy (we are still students), but slightly more exciting than baked potatoes, if you’re having trouble letting go of home comforts back at uni.

Oriental noodles served with grilled salmon is a lovely dinner for this time of year. It’s a welcome change from the traditional Christmas food and is light and healthy for those of you who feel you’ve over-indulged. You can replace the salmon with prawns if you’re feeling extravagant, or with chicken if you don’t like fish. Alternatively, just have the noodles. I tend to make a big batch of them and eat them cold the next day for lunch.

Ingredients:

• oriental egg noodles (100g per person)
• dried chili flakes (about half a teaspoon but more if you like things hot!)
• two teaspoons of freshly grated ginger
• a crushed clove of garlic
• a handful of sesame seeds
• a tablespoon of vegetable oil
• two tablespoons of sesame seed oil
• four tablespoons of soya sauce
• two large handfuls of fresh coriander
• a squeeze of lemon juice
• salmon fillet (about 80g per person)

1. Half an hour before you want to start cooking, put the salmon (or prawns) in a bowl with a tablespoon of the soya sauce and sesame seed oil and half the ginger, add some pepper as well. Cover the bowl and put it in the fridge to marinate.

2. When you’re ready to start cooking, put some water on to boil and cook the noodles for as long as the packet says is necessary (it shouldn’t be more than 10 minutes). Meanwhile, put your salmon under the grill and cook it quickly for a few minutes, turning it over half way through.

3. Toast the sesame seeds by heating them in a dry (no oil!) frying pan for a few minutes, until they start to colour. Once the noodles are cooked, drain them and add the vegetable oil to the pan before putting the noodles back in. This will stop the noodles sticking.

4. Quickly add the rest of the sesame seed oil and soya sauce, then the garlic, ginger and chili flakes. Stir well as you do this, so all the noodles are covered.

5. Just before you serve add the coriander and lemon juice to the noodles. The coriander really makes this dish so don’t hold back.

If you fancy more of a snack, fresh guacamole eaten with tortilla chips or a toasted pitta bread is perfect, very healthy and absolutely delicious.

Ingredients:

• 1 ripe avocado (avocadoes go slightly soft when ripe)
• 1 tomato
• a tablespoon of chopped red onion (or 2 or 3 spring onions)
• a handful or fresh coriander
• dried chili flakes (optional)
• lime juice

1. Peel and chop the avocado and put in a tupperware dish.

2. Chop the tomato and remove the seeds, add the tomato to the avocado. Also add the red onion, chili, coriander and lime juice.

3. Mash everything together with a fork et voilà! Anything you don’t eat straight away can be kept in the fridge for several days. This is also perfect with fajitas.

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