Jamie Oliver Rocks My Home!

My long-awaited Jamie Oliver Professional Series from Tefal has finally arrived. It was sitting at the post office for about 9 days during my trip to Hawaii and I’m just so ecstatic at this point because I am able to whip up wonderful meals with my new pot and grill pan! Of course I’m a Tefal fan because for what we can consider as a high-end range of cookware, it is not over-priced and if you know where to source for the same products online, you’ll get the same ones for around AUD$40 cheaper that those they sell at retail stores.

Please welcome my new babies into the Ng family – the jamie Oliver’s Professional Series of Shark’s Tooth Grill Pan and also the Hard Anodised 18cm Pot.

This pot was made hard anodised so it’s dishwasher safe. However, they did mention that it’s not recommended to put it into the dishwasher. Duh.

The grill pan that would chargrill meat perfectly. How awesome! I like a grill pan because it contains the sauces or oil at the bottom and I like the chequered (lines) pattern I can create on my meat. Makes it all the more fancy and professional, don’t you think?

What a lovely handle, I’m using Jamie Oliver’s cookware *grins*. Does that make me a professional too. Teehee.

It sits perfectly on my stove – look!

I marinated some meat and lightly oil my grill pan. Oh, before using the pot and pan, it’s recommended to lightly oil the inside and clean or wash it afterwards before properly using it. Also best to sit the grill pan at the centre to allow heat to come through the centre of the grill pan, otherwise other parts at the bottom would be damaged.

I just placed the meat in on high heat. Oh, also not to overheat the wok without oil or ingredients in the wok, otherwise it will be spoilt.

My marinades for the chicken consists of lemon, pepper, salt, Nando’s mild peri-peri sauce, paprika, lemon and chilli seasonings.

The diced chicken has a tangy taste to it, which is what I like. I also served the dish together with some vegetables, some aubergines / eggplant I apparently undercooked at the centre, yeah I’ll improve on it the next time.

Now my kitchen is almost complete. I really don’t like a messy kitchen.

Grilled Yellowfin Tuna with Garlic Sauteed Spinach, Semi-Guacamole and Fried Tofu

Indeed that’s a really long title I have there. For this dish, I put in alot of effort, although it looks rather simple.

Depending on how you like to place your dishes, you can place it like this (top) or (bottom).

Let’s go into the more important dishes and disregard the tofu because it’s ready-made and I simply fried it with some light soy sauce and pepper. Bought it from the Chinese grocery store.

GRILLED TUNA

For this tuna piece, I thawed it and it was absolutely fresh. Firstly, I sprayed some canola oil onto the grill pan so it’s well-heated up. Then, I marinated the tuna piece with some extra virgin olive oil, placed it into the well-heated pan. I let it sit until the bottom half is grilled properly and turn it 90 degrees to create that chequered effect at the bottom. While waiting for the bottom part to be grilled, I sprinkled the following ingredients - a dash of salt, lime and chilli seasoning, coriander seasoning and pepper on the top before flipping it over. Finally, a dash of light soy sauce on it.

I copied this recipe from this youtube below. You see, I’m a visual person and refuse wordy recipes that might not help my imagination. For the same mount of time I take to decipher a recipe with the ingredients that I may never have, I might as well search what I want to cook from youtube. I improvised from what I learnt here. How I did it – I marinated the fish on the top and then grilled that top part.

GARLIC SAUTEED SPINACH

This one is simple, just check out this youtube video. Do note that it’s important to wash vegies under cold water to help the vegies to “kembang” (expand or grow).

CHEAT GUACAMOLE

I ran out of some onions so I simply sprinkled some seasoning like salt, lime and chilli, pepper, lots of chives on it plus the most important ingredient, Tabasco sauce, lots of it! Mix mix mix and voila, my cheat Guacamole. *grins*

My hubby absolutely loved lunch. I’ll say hello to more fish this time around instead of cooking chicken, beef and lamb.

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