So, I actually did something that I talked about doing: IGTV!
I’m very much ‘dipping my toes’ in the deep waters of the Instagram video world, and this is my first attempt. Turns out trying to sautee an onion whilst fulfilling my role as a budding videographer (lol) is easier said than done – but I’m giving myself kudos for adding cool dissolve transitions between shots. Adds an edge, I feel.
For now I’m focusing on creating quick, easy to follow recipes using basic ingredients you can pick up at your local shop. With lockdown, getting our hands on fancy ingredients isn’t as easy – and since many who are isolating alone or feeling the stress, having that inspiration and drive to cook decent meals can be, very understandably, lacking.
So with these simple dishes, I hope it gives people that ‘Hey! I could make that too!’ moment: with simple staple products you can keep in the cupboard/freezer and spruce up with a little seasoning here and there. This tuna and egg rice dish is a bit of a hybrid between kedgeree and egg fried rice – also, a brilliant way to use up leftover rice if you have some. It’s cheap, accessible and down right delicious, if I do say so myself!
Head to my Instagram (below) to see me giving this whole IGTV thing a go. I hope you enjoy it as much as I did making it and be sure to keep your eyes peeled for more!
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nothing fancy shmancy – just a really quick ‘throw it all in a pan’ meal using staple products that are great to have at hand when you’re not feeling so inspired during lockdown. if you’re cooking for more, just increase the quantities aaaand maybe use a bigger pan than my single girl one (lol) . • 1 tbsp oil • 1/2 onion • 1/2 tsp curry powder • cooked rice • 1 tin tuna in oil • chopped parsley • 1 handful frozen peas • 1 tbsp sultanas • 1 egg • lemon • salt & pepper, to taste • fry the onion in the oil until soft, then add the curry powder and cook for one more minute. • boil the egg for 6 minutes (no longer!) • throw in the rice with the parsley and tuna, stirring well. • go in with the peas and sultanas, cook for 1 final minute so they can thaw. • add squeeze of lemon, season well and top with the egg!