Optimo

Optimo China fish

Ingredients1 tbsp olive oil1 onion, diced2 garlic cloves, chopped250g/9oz beef mince½ -1 tsp chilli flakes, to taste400g...
09/03/2022

Ingredients
1 tbsp olive oil
1 onion, diced
2 garlic cloves, chopped
250g/9oz beef mince
½ -1 tsp chilli flakes, to taste
400g tin chopped tomatoes
500ml/18fl oz stock, made from a stock cube (ideally beef, but chicken is fine)
½ tsp dried mixed herbs
2 x 400g tins red kidney beans, drained and rinsed
200g/7oz long grain rice
200g/7oz natural yoghurt
salt and pepper
Recipe tipsHow-to-videos
Method
Heat a large saucepan over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5 minutes, or until soft and translucent. Once soft, add the garlic and cook for 2 minutes.
Add the mince, along with a good pinch of salt and pepper. Mix well and cook for 5-6 minutes, or until there are no raw bits of meat. Add the chilli flakes, tomatoes, stock and dried mixed herbs. Stir to mix well and bring to a simmer.
Pour in the drained kidney beans and simmer gently for 30 minutes, or until the chilli con carne is thickened and rich. Taste and adjust the seasoning as necessary.
Meanwhile, cook the rice according to the packet instructions.
Serve the chilli con carne on top of the rice with a spoonful or two of yoghurt on top of each portion.

Ingredients8 sausages1 onion, diced1 garlic clove, chopped1 tsp dried mixed herbs1 x 400g/14oz tin butter beans, rinsed ...
09/03/2022

Ingredients
8 sausages
1 onion, diced
1 garlic clove, chopped
1 tsp dried mixed herbs
1 x 400g/14oz tin butter beans, rinsed and drained
½ bunch parsley, roughly chopped
400g/14oz tin chopped tomatoes
500ml/18fl oz chicken stock, made from stock cube
salt and freshly ground black pepper
For the herby crumb topping
100g/3½oz bread (ideally day old), crusts removed
½ bunch parsley, finely chopped
1 tbsp olive oil
Recipe tips
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Heat a large frying pan over a medium heat. Once hot, add the sausages and cook for 6-8 minutes, turning now and again to colour evenly.
Add the onion and continue to cook for three minutes, then add the garlic and dried herbs and cook for two more minutes, stirring from time to time.
Meanwhile, for the herby crumb topping, tear the bread into small crumbs (or put into a food processor if you have one) and mix it with the finely chopped parsley.
Add the butter beans, parsley, tomatoes and chicken stock to the pan. Stir to mix everything together and season well with salt and pepper. Transfer to a medium-sized ovenproof baking dish.
Sprinkle the herby crumbs evenly over the surface of the stew, drizzle with olive oil, season with salt and pepper and bake for 25 minutes, or until the topping is crisp. Serve while hot.

Ingredients1 tbsp sunflower or coconut oil, plus extra for frying2 leftover cooked potatoes, cut into roughly 2cm/¾in ch...
09/03/2022

Ingredients
1 tbsp sunflower or coconut oil, plus extra for frying
2 leftover cooked potatoes, cut into roughly 2cm/¾in chunks, or 2 medium potatoes, peeled
1 medium onion, thinly sliced
2 heaped tsp medium curry powder
3cm/1¼in piece fresh root ginger, peeled and grated or ½ tsp ground ginger
1 green chilli, roughly chopped or ¼ tsp chilli flakes
1 large garlic clove, finely chopped
2 medium tomatoes, roughly chopped, or about 150g/5½oz tinned tomatoes
pinch sugar
200g/7oz mixed greens, such as baby spinach, chard, kale and lettuce, shredded
salt
To serve
freshly cooked basmati rice
yoghurt or raita
Method
Heat the oil in a large, deep frying pan and fry the onions for 5 minutes over a medium heat, then add the cooked potato and fry for another 5 minutes until golden. If you don't have any leftover potatoes, bring a pan of water to the boil and cook your potatoes until just tender, then cut into roughly 2cm/¾in chunks and fry with the onions. Tip into a bowl and set aside.
Add a little more oil to the pan, reduce the heat slightly and add the curry powder, ginger and chilli. Stir for a minute or two.
Add the garlic and fry for 30 seconds, then add the tomatoes, sugar and 50ml/2fl oz water. Cook for 10–15 minutes until the sauce has thickened.
Add the chopped greens and allow to wilt, then return the cooked potatoes and onions to the pan. Season with salt and cook for 5–10 minutes more.
Serve with basmati rice and yoghurt or raita.

IngredientsFor the vegetable dhansak1 small cauliflower, cut into small florets500g/1lb 2oz sweet potatoes, cut into cub...
08/03/2022

Ingredients
For the vegetable dhansak
1 small cauliflower, cut into small florets
500g/1lb 2oz sweet potatoes, cut into cubes
1 tbsp vegetable oil
1 large onion, thinly sliced
2 carrots, peeled and cut into cubes
3 garlic cloves, grated
20g/¾oz fresh root ginger, peeled and grated
1 tsp ground turmeric
1 heaped tbsp garam masala
200g/7oz dried split red lentils, rinsed and drained
400g tin chopped tomatoes
600ml/21fl oz reduced salt vegetable stock
150g/5½oz frozen green beans or peas
salt and freshly ground black pepper
To serve
300g/10½oz cooked basmati rice
natural yoghurt
flatbreads
handful fresh coriander, chopped
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Put the cauliflower florets and cubed sweet potato on a baking tray and toss with half the oil and some seasoning. Roast for 20–25 minutes, until golden brown.
Heat the remaining oil in a large casserole or sauté pan and fry the onion for 5 minutes over a medium heat, until golden. Add the carrots, garlic, ginger, and spices and fry for another minute, stirring.
Add the drained lentils to the spiced onion mixture, followed by the chopped tomatoes and stock. Stir and bring to the boil, then simmer gently for 15 minutes, stirring occasionally.
Add the roasted cauliflower and sweet potato and cook for another 10 minutes, until the lentils are soft and the sauce has started to thicken.
Add the beans or peas and cook for another 5 minutes, adding a dash of water if the sauce becomes too thick.
Check for seasoning and serve with basmati rice, natural yoghurt, flatbreads, and coriander.

Ingredients1 large onion, finely chopped, or 140g/5oz frozen diced onion1 tbsp vegetable oil1–2 tbsp garlic and ginger p...
08/03/2022

Ingredients
1 large onion, finely chopped, or 140g/5oz frozen diced onion
1 tbsp vegetable oil
1–2 tbsp garlic and ginger paste
2 tbsp medium curry powder
432g tin pineapple chunks in juice
400g tin kidney beans, rinsed and drained
2 x 400g tins chopped tomatoes
salt and black pepper
fresh coriander, to garnish (optional)
Recipe tips
Method
Put the onion in a large non-stick pan, add the oil and a generous pinch of salt, and cook over a medium heat for 5 minutes, or until the onion starts to soften.
Add the garlic and ginger paste and stir in well, then stir in the curry powder. Pour in the pineapple, along with all of the juice. Add the kidney beans, then the tomatoes, and stir well. Season generously with black pepper and simmer for 30 minutes, stirring occasionally to prevent the curry from sticking and burning. You may need to add a splash of water to stop it from drying out.
Serve hot, with basmati rice and coriander, if using.

Address

Хрещатик Улица , 7/11
Kyiv
01001

Telephone

+380952732180

Website

Alerts

Be the first to know and let us send you an email when Optimo posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Restaurant

Send a message to Optimo:

Shortcuts

Share

Category