Sesame Salmon

This delicious recipe was given to me by my daughter Catherine. She and her husband love raw fish and meat dishes, so they eat a lot of ceviche and carpaccio. If you’ve never eaten raw fish, this is a good way to start as it honestly doesn’t taste raw. The recipe serves 2 as a starter, but it’s easy to multiply the ingredients to serve 4 or 8. It’s also very quick to make.

The black sesame seeds add a nice colour contrast and the fried shallots add a bit of crunch. The fried shallots do make the photo look a bit dark, but they make a great garnish for all kinds of savoury recipes. If preferred leave them out or garnish with some chopped herbs such as coriander or chives.

If I had to describe this dish I would say it’s like a Japanese prawn cocktail, made with raw salmon instead of prawns!

1 portion salmon (about 180g)
1 small or half a large avocado, cubed
Zest and juice of ½ lime
2 tsp sesame oil*
2 tsp Mirin
1 Tbs pickled ginger, finely chopped*
1 spring onion, thinly sliced
1 Tbs Kenko Creamy Sesame Dressing*
Salt and freshly ground black pepper, to taste
To garnish:
Black sesame seeds*
Fried shallots*
Lettuce leaves
Olive oil

Remove skin and any bones from salmon then cut into small cubes. Mix with remaining ingredients. Taste and see if it needs a little more lime juice or sesame oil.

Serve immediately on lettuce leaves, garnished with black sesame seeds, fried shallots and a drizzle of oil.

Serves 2

* sold in Asian supermarkets. For the Kenko Dressing you will need to find a shop that sells Japanese ingredients. If you can’t find it substitute mayonnaise. Not quite the same but it will do.

Chocolate Fig and Hazelnut Cake

This recipe caught my eye when it was published recently in Gourmet Traveller, so I saved the link. Friends coming to stay for the weekend is a good excuse to bake a cake so I thought I would give this a try. As a fan of chocolate, figs and hazelnuts it seemed to tick all the boxes. I wasn’t disappointed.

I’ve cut down on the sugar in the cake from 300g to 200g and cut it out altogether in the chocolate ganache. The muscat and figs are sweet, so you could try cutting down even more on the sugar in the cake, say to 150g. Maybe add a few more figs to compensate.

The original recipe said to use muscat or brandy. I used a muscat-style fortified wine made in Australia by Angoves and called Bookmark Crema All’Uovo. I bought the bottle several months ago at Dan Murphy’s to make that wonderful Italian dessert called Zabaione. If I hadn’t had any of that I would have used port rather than brandy. The packet of dried figs I bought weighed 375g, so I used them all.

The original recipe tells you how to make Candied Oranges to serve with the cake. I had some candied cumquats I made several months ago, so that’s what you can see as a garnish in the photo. To make the original Candied Oranges, search for the GT recipe.

To make the cake gluten-free, use gluten-free bread for the breadcrumbs.

Cake:
1 cup (250ml) muscat or port
300-400g dried figs, de-stemmed and coarsely chopped
420g hazelnuts, toasted and peeled
250g unsalted butter, at room temp
200g caster sugar
6 eggs
250g dark chocolate, melted
½ cup fresh breadcrumbs
Ganache:
½ cup cream
150g dark chocolate
To serve:
Whipped cream
Candied oranges or orange peel (optional – bought or home-made)

Place muscat or port in a saucepan with the figs. Bring to the boil then simmer, stirring from time to time, for 10 minutes or until figs have absorbed the wine.

Preheat oven to 160°C. Place hazelnuts in food processor and process coarsely. Tip out. Make bread into breadcrumbs in food processor, then tip out. Place butter and sugar in food processor and process until smooth. Gradually add the eggs, one at a time, then the melted chocolate, stopping to scrape down the sides from time to time. Scrape mixture into a large bowl and mix in the figs, the ground nuts and the breadcrumbs.

Scrape mixture into a large cake pan, greased and bottom-lined with baking paper. I used a 22cm square pan, but you could use a round one. Bake for 50-55 minutes, or until cake feels firm on top and a skewer inserted in the middle comes out clean. Err on the slightly undercooked side, as the cake will continue to cook after you remove it from the oven. Leave to cool, then remove from pan and pour over the chocolate ganache, using a knife to spread it evenly over the top and sides.

Ganache: heat cream in a small saucepan. When boiling, turn off heat and add the chocolate, broken into squares. Leave to melt for a few minutes then stir until smooth. Allow to cool for a few minutes, so it’s a bit thicker for spreading.

Serve cake as it is, or with whipped cream and candied oranges or orange peel.

Serves 16

Variations: use walnuts or almonds instead of hazelnuts, or a mixture.

Rick Stein’s Vietnamese Duck Braised in Spiced Orange Juice

We watched Rick Stein make this dish on a TV cooking show recently. He described it as a Vietnamese take on Duck à L’Orange and said it was easy to make and delicious.  Matthew is not a big fan of duck, but I am, so he felt magnanimous in suggesting we make it.

The recipe calls for a 2.5kg duck but I bought a frozen one from Aldi for $14.99 which was 2.2kg. I also bought a bottle of orange juice with pulp from the same place.

The recipe says to cut the duck into six portions, but you can only get 4 decent portions from a whole duck – two breasts and two Marylands (leg and thigh). I used the wings as well, so I did have six portions, but there’s not much meat on them. A better solution, especially if you’re entertaining and want six decent portions, is to buy six duck portions. If you use a whole duck, remove the portions, then use the carcass to make stock for another meal.

I was left with more than a cup of duck fat which I poured through a sieve into a jam jar and put in the fridge. There’s nothing quite like potatoes roasted in duck fat – see last week’s recipe.

1 Duck weighing between 2 and 2.5kg
Or 6 duck portions
1 Tbs crushed garlic
2 Tbs peeled and chopped or thinly sliced ginger
1 litre orange juice
4 Tbs fish sauce
1 Tbs sugar
5 whole star anise
4 bird’s eye red chillies
2 lemongrass stalks, finely chopped
Freshly ground black pepper, to taste
8 spring onions, finely sliced on the diagonal
½ tsp cornflour

Remove the breasts, legs and wings from the duck so you have four decent portions plus the wings. Heat a large heavy-based frying pan over medium to high heat. Cook the duck skin side down for 5 to 6 minutes until skin is crisp, then on the other side for 2-3 minutes, or until all the fat has rendered off. Once cooked, place in a deep saucepan and set aside.

Pour all but 2 tbsp of the duck fat off and keep it (see Note below). Add the garlic and ginger to the frying pan and cook gently till soft, then add to the pan with the duck. Add the orange juice, fish sauce, star anise, chillies, lemongrass and season with black pepper. Simmer gently for 1 hour and 30 mins.

Remove duck and set aside, skim off any excess fat from the sauce then bring to a boil and simmer vigorously until reduced and concentrated in flavour. Mix cornflour with 1 tsp of water, mix into sauce and simmer for a further minute. Recipe can be made ahead to this point.

Put duck portions back into the sauce for a minute or to and heat through. Serve duck with rice and a green vegetable, garnished with the spring onions.

Serves 4 using a whole duck or 6 using portions

Note: After removing the duck portions from the carcass I had quite a few pieces of duck fat or fatty skin. I put them into a frying pan and cooked them gently until most of the fat had been rendered. I added this to the fat obtained when browning the duck portions and poured it through a sieve into a jam jar.

Roast Potatoes with Harissa and Garlic

Yotam Ottolenghi is one of my favourite chefs and this is another of his scrumptious recipes. These spicy potatoes roasted in duck fat with confit garlic have an unbelievable crunch, achieved by adding semolina. The best roast potatoes I’ve ever eaten.

Use Harissa, Sambal Oelek or any chilli paste you have and adjust the amount, according to how spicy you like things. If preferred, use olive oil instead of duck fat.

Don’t be tempted to halve the recipe, they’re too good.

2 large heads garlic, cloves separated and peeled
130g duck fat
4 sprigs fresh rosemary
6 sprigs fresh thyme
2kg roasting potatoes, peeled and cut into 5cm chunks
40g ground semolina
2 tsp caraway seeds, toasted and lightly crushed (I used cumin seeds)
1-2 Tbs Harissa (Sambal Oelek or another chilli paste)
2 tsp Maldon sea salt

Preheat oven to 150°C. Put garlic, duck fat and herbs in a small ovenproof casserole with a lid. Cover and roast for 40 minutes, until garlic is caramelised and soft. Remove from the oven and strain fat into a large heatproof bowl. Put garlic and herbs aside.

Increase oven temperature to 200°C Bring a large pot of salted water to the boil, add potatoes and parboil for 10 minutes, until half-cooked. Drain into a colander, shaking the potatoes to fluff up the edges, then leave to dry for 10 minutes.

Mix potatoes, semolina, caraway or cumin seeds, harissa and two teaspoons of Maldon salt into the bowl of reserved fat, then spread out on a large oven tray. Roast for 45 minutes, turning once or twice, until golden-brown, then stir in the confit garlic and herbs and roast for 10-15 minutes more, until potatoes are dark golden-brown and crisp. Serve hot, sprinkled with some extra salt.

Serves 6-8

Salted Caramel Macadamia Tart with Chocolate Ganache

Matthew loves anything with salted caramel, so I knew this would be right up his alley.

I used a 28 cm metal flan tin with a loose bottom. If your tin is a bit smaller the filling will be thicker and you may have a bit more pastry left. Use a shallow tin rather than a deep one you would use for a quiche.

1 batch of Sweet Shortcrust Pastry made into a 25-30 cm pastry shell
Or 1 bought pastry shell
400g macadamia nuts
Salted Caramel:
1 cup sugar
¼ cup water
1 cup cream
80g unsalted butter
1 tsp salt
Chocolate Ganache:
1 cup cream
1 Tbs liquid glucose (corn syrup)
300g dark chocolate
30g unsalted butter
To serve:
Sea salt flakes
Whipped cream

Make pastry according to the recipe at the link. Follow the instructions down as far as refrigerating for 15 mins. Bake 10 mins, remove paper and weights, then bake for a further 8 minutes (instead of 3 minutes), or until fully cooked and golden. Place macadamia nuts in a large non-stick frying pan and stir over moderate heat until slightly coloured. Spread over the base of the pastry shell.

For the salted caramel, heat sugar and water in a saucepan over medium heat until sugar dissolves, then cook, without stirring but swirling from time to time, until it turns into a rich amber caramel (10-14 minutes). Carefully add cream and stir until smooth. Remove from heat and stir through butter and salt. Spoon evenly over the nuts in the tart shell, then leave to set.

For chocolate ganache, bring cream and glucose to the boil in a saucepan then remove from heat. Add chocolate broken into squares and butter, stirring until melted. Allow to cool for a few minutes, stirring occasionally, until glossy. Spread ganache over the salted caramel, then stand in a cool place until set. Serve at room temperature or chilled with flakes of sea salt scattered on top. It’s very rich so cut into small servings. Whipped cream is optional.

Serves 12-16

Peanut Butter Balls

If I make a recipe and Matthew says he really likes it I never make it again. Well that’s his story, which is a real exaggeration. When he tells people this sob story I usually roll my eyes.

One of his absolute favourites is Peanut Butter Balls, which taste a bit like the American chocolates by Reece’s, called Peanut Butter Cups. If Matthew had his way I would make them every week, but they’re fiddly and time-consuming. Not the initial mixing, but the coating in melted chocolate. And they all disappear in no time flat.

Once I made them a few days before friends came around for dinner. I was planning to serve them with coffee, but guess what, they had all disappeared. So the next time I sneakily put them in the freezer, but that didn’t work either. Matthew found them and informed me smugly that peanut butter balls thaw nicely in the time it takes to boil the kettle.

So to put a smile on his face I made a batch for him to share with our son-in-law on Father’s Day next Sunday.

 

1 cup smooth peanut butter
125g butter
3 cups Rice Bubbles (Rice Krispies)
1 cup icing sugar, sifted
300g dark or milk chocolate, or half and half
A small piece of Copha (or coconut oil) the size of a large walnut

Place peanut butter and butter in a bowl, cover then zap in the microwave for a minute or two to melt. Mix in rice bubbles and icing sugar then refrigerate for an hour or until firm. Line a baking tray or two with baking paper. Scoop out heaped teaspoonsful and arrange on the trays. Refrigerate again until firm, then use your hands to squeeze them into nice round balls. Put back in the fridge while you prepare the chocolate.

Place chocolate squares in a bowl with the Copha or coconut oil over a pan of simmering water. When melted and smooth remove chocolate from the heat and take the balls out of the fridge. Coat each one in chocolate using two forks and leave to set on the paper-lined trays. Work quickly otherwise they will start to fall apart. Find somewhere to hide them in the fridge!

Makes about 50

 

Chocolate Biscuit Cake

This quick cake requires no baking making it great for last-minute entertaining. Serve it with raspberries or raspberry coulis and cream. Add a dash of brandy or a liqueur to the coffee mixture for a more grown-up flavour. It’s adapted from a recipe I found in an IKEA cook book.

250g unsalted butter
250g dark chocolate
1 cup icing sugar
2 eggs
1 tsp vanilla essence
1 cup hot water mixed with 1 heaped Tbs instant coffee
1 packet of plain rectangular biscuits such as Marie (you need 23-25)
To serve:
Icing sugar
Raspberries or raspberry coulis
Whipped cream or pouring cream

Cut butter into cubes and place in microwave-safe bowl with the chocolate, broken into squares. Cover, otherwise it will splatter. Heat for about 2 minutes on high, stopping halfway to stir, or until melted.

Meanwhile place icing sugar in food processor and process to remove any lumps, then add the eggs. When mixed add the melted butter and chocolate and the vanilla essence.

Line a loaf pan with foil or plastic wrap. If using a silicone pan you don’t need to line it. Spoon about 4 tablespoons of chocolate mixture into the pan and spread over the base. Dip each biscuit briefly in the coffee mixture before arranging them in the cake pan. Lay a single layer of biscuits over the chocolate, then continue alternating chocolate and biscuits, ending up with chocolate.

Refrigerate for several hours or overnight. Remove cake from loaf pan, dust with icing sugar, then slice and serve with fresh or frozen raspberries or raspberry coulis and whipped or thick pouring cream.

Serves 8-10

Mango and Passionfruit Ice Cream Cake

The December/January edition of Delicious magazine had a photo on the front of a really quick and easy Mango and Passionfruit Ice Cream Cake which was just perfect for a recent birthday party we hosted.

The recipe uses a bought pavlova so it’s only possible for readers who live in Australia, where you can buy a pavlova base in any supermarket. Readers elsewhere will have to make their own pavlova or modify the recipe and mix 500g of broken up store-bought meringues into the ice cream. The recipe also uses a four litre carton of store-bought ice cream. Easy peasy.

It was absolutely delicious, but a number of variations occurred to me, so I have listed them below. You will no doubt come up with a few of your own.

If you use homemade ice cream rather than store-bought you will need to take the cake out of the freezer 10-15 minutes before serving because homemade ice cream always freezes much harder than store-bought and the cake will be too difficult to slice.

1 x 500g store-bought pavlova base
4L vanilla ice cream
12 passionfruit
A few drops of yellow food colouring (optional)
1/3 cup whisky or water
½ cup sugar
300ml whipping cream
2 ripe but firm mangoes, thinly sliced

You will need a springform cake pan 25cm in diameter with a clip closure – i.e. the same diameter as the pavlova. Choose a flat serving plate which will fit in the freezer. Place the pavlova on the plate then undo the springform pan and take out the base, which you don’t need. Place the ring over the pavlova so it sits down on the plate, then close it.

Spoon the ice cream into a large mixing bowl and let it stand for a few minutes to soften slightly while you add the pulp of 8 of the passionfruit and, if liked, a few drops of yellow food colouring. Mix gently but thoroughly then spread on top of the pavlova, smoothing the top. Freeze overnight – no need to cover.

Place whisky or water, sugar and pulp from the remaining 4 passionfruit into a small saucepan. Heat gently, stirring, till sugar has dissolved then simmer for 6-8 minutes or until thickened, then cool. Can be made ahead and kept in a jug or jam jar.

To serve, whip cream until stiff and slice mango thinly. Remove ice cream cake from freezer. Briefly hold a tea towel wrung out in very hot water around the sides, run a thin knife around the outside of the cake, then release the clip and lift off the tin. Spread whipped cream over the top, cover with sliced mango and drizzle with passionfruit sauce. Serve immediately.

Serves 16

Four Variations: 

  • Use chocolate ice cream, cover the whipped cream with strawberries, whole or sliced if large, then drizzle with chocolate ganache
  • Use plain vanilla ice cream or Quick Raspberry Ice Cream, cover the whipped cream with fresh raspberries, then drizzle with raspberry coulis
  • Dissolve 4 Tbs instant coffee in 2 Tbs hot water then mix thoroughly into the ice cream, mix about 200g broken up Halva into the whipped cream and drizzle with chocolate sauce
  • Use caramel or salted caramel ice cream, cover the whipped cream with sliced bananas and toasted macadamias or peanuts (optional), then drizzle with caramel sauce

 

Ottolenghi’s Rice Salad with Nuts, Sour Cherries & Grilled Salmon

While staying with our son and daughter-in-law in London they served this unusual rice salad from Yotam Ottolenghi’s latest cookbook Plenty More.

It’s delicious on its own, but they served it on individual plates, topped with a portion of pan-fried salmon with crispy skin. For a recent buffet dinner I made one and a half times the rice salad, then baked a one kilo side of skinned and deboned salmon (from Costco), brushed with Thai sweet chilli sauce, at 200°C for 8-10 minutes and placed it on top of the salad. I prepared all the ingredients for the salad earlier in the day and mixed everything together 10 minutes before serving. The salmon can be hot or at room temperature.

I couldn’t find wild rice in Coles, Woolworths or Aldi. The health food store had a packet of 125g for $9.95 which works out at $80 a kilo. Ridiculous! Black rice, which costs around $10 a kilo can be found in all major supermarkets in Australia. It’s a very good substitute and a great colour contrast to the basmati, so I used that.

Ottolenghi cooks the basmati rice by the absorption method. I prefer to cook it in plenty of boiling water, the same as the wild/black rice and the quinoa, so you have more control over when to stop the cooking process. You want all the grains to have a bit of bite to them – al dente as the Italians say.

1 cup wild rice or black rice
1¼ cups basmati rice
4 Tbs olive oil
2/3 cup quinoa
60g almonds, skins on, coarsely chopped
60g pine nuts
3 Tbs sunflower oil
2 medium onions, thinly sliced
1 cup chopped flat leaf parsley
2/3 cup chopped basil leaves
1/3 cup chopped tarragon leaves
2 cups rocket leaves
2/3 cup dried sour cherries (I bought them in Costco)
¼ cup lemon juice
Grated rind 1 lemon
2 cloves garlic, crushed
Salt and freshly ground black pepper
Grilled salmon portions to serve (optional)

Place wild rice in a pan, cover with plenty of water, bring to the boil then simmer for 35 minutes until cooked but firm. Drain, rinse under cold water, drain again. Cook basmati rice in plenty of boiling salted water until cooked but firm. Drain, rinse and drain.

Cook quinoa in boiling water for 9 mins then drain, rinse and leave to drain. Place the almonds and pine nuts in a small frying pan with one tablespoonful of olive oil and a pinch of salt. Cook stirring until just starting to colour then set aside. Heat sunflower oil in a large frying pan and add the onions, a pinch of salt and some ground black pepper. Cook over high heat for 5-8 minutes, stirring often, until onions are soft with a few crispy bits. Drain on paper towels.

In a large salad bowl place all the grains, chopped herbs, rocket, fried onion, nuts and sour cherries. Add the lemon juice and zest, the remaining 3 Tbs olive oil, the garlic, half a teaspoon of salt (or to taste) and some pepper. Mix well then stand for 10 minutes before serving.

Serve the salad as it is or topped with grilled, pan fried or baked salmon.

Serves 8

Substitutions: 

  • use dried cranberries instead of sour cherries
  • use black rice or brown rice instead of wild rice
  • use skinned almonds if that’s all you have
  • use more parsley and basil if you don’t have any tarragon
  • if you don’t have any quinoa just leave it out

Mango Kulfi

To make traditional Indian or Pakistani ice cream, known as Kulfi, you begin by cooking sweetened flavoured milk over a low heat, stirring continuously to stop it from sticking and burning, until the volume is reduced by half. The milk takes on a distinctive flavour due to the caramelization process and this is the base you use to make the ice cream.

Having read a few articles and recipes online, I decided to replace the cooked milk with what is called Manjar or Dulce de Leche in South America. If you can’t find this use a can of Nestle Caramel Top n Fill, which is readily available in Australian supermarkets.  Kulfi can be made in any flavour, but mango kulfi is very popular in India, so as I had a packet of frozen mango in the freezer I thought I would give it a try.

This method of making ice cream in a food processor with frozen fruit virtually turns your food processor into an ice cream machine. As the frozen fruit breaks up it freezes the other ingredients. As you can see from the photo of the Kulfi when it was ready to go into the freezer, it already had the consistency of ice cream. Quick Raspberry Ice Cream is another recipe on this blog which uses this speedy food processor method. You can use any frozen fruit but the pieces must be fairly small or the motor will struggle.

250g Dulce de Leche or Manjar (or 1 can Nestle Caramel Top n Fill)
300ml cream (thickened, whipping, double)
1kg frozen mango pieces (I bought mine at Aldi)
Ground cardamom to taste
Pinch of salt
Grated rind and juice of 1 lime (save a little zest for garnish)
Lime Syrup to serve (optional)
Juice of 1 lime
½ cup water
¼ cup sugar
Lime zest

Place Dulce de Leche or Caramel topping in food processor with cream. Process until mixed and then, with the motor running, slowly add the mango cubes through the feed tube. Depending on what size food processor you have, you may need to make the Kulfi in two batches. Mine was just big enough. Keep mixing until all the mango cubes have been pureed, stopping to scrape down the sides with a spatula from time to time. Add cardamom (half a teaspoonful then mix and taste and see what you think), the salt and the lime zest.

Scrape Kulfi into a plastic container, cover and freeze for 3-4 hours or overnight. Remove from freezer 15 mins before serving. Scoop into bowls, drizzle with lime syrup and garnish with a little lime zest.

Lime Syrup: Place lime juice, water and sugar in a small saucepan and heat to dissolve sugar. Continue cooking until reduced by a third to a half and syrupy. Cool.

Serves 8-10