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.

Roasted Eggplant with Saffron Yoghurt

Another Yotam Ottolenghi recipe I tried recently. As you can see, I rather overdid the saffron, which made the yoghurt sauce a rather lurid yellow, but it was still delicious. Pomegranate seeds add a lovely splash of red, but if you don’t have any use chopped roasted red peppers or perhaps a few dried goji berries, soaked briefly in hot water, then drained.

3 medium eggplants, cut into 2cm slices or wedges
Olive oil for brushing
2 Tbs toasted pine nuts
A handful of pomegranate seeds
A few basil leaves
Salt and freshly ground black pepper
Sauce:
A pinch of saffron strands or powdered saffron
3 Tbs hot water
180g thick Greek-style yoghurt
1 clove garlic, crushed
2½ Tbs lemon juice
3 Tbs olive oil
Salt and freshly ground black pepper, to taste

Make sauce by infusing saffron in hot water for 5 minutes, then whisking in the remaining ingredients. Sauce will keep in the fridge for up to 3 days.

Preheat oven to 220°C. Place eggplant on an oven tray, brush both sides with olive oil and season with salt and pepper. Roast for 20-35 minutes, or until golden brown. Cool. Eggplants will keep in the fridge for up to 3 days. Bring to room temperature before serving.

Arrange eggplant on a serving platter, slightly overlapping. Drizzle with the sauce, sprinkle with the pine nuts and pomegranate seeds, then scatter with a few basil leaves.

Serves 4

EQ Grilled Chicken Salad

My friend Dawn can’t eat gluten or dairy products, so the Gluten and Dairy-Free Grilled Chicken Salad at EQ Cafe and Lounge in Deakin caught her eye when we had lunch there recently. I decided to join her. It was delicious, not to mention healthy, so I was inspired to have a go at making it at home.

Goji berries are native to Asia and have recently become available in dried form in mainstream Australian supermarkets. The cheapest I could find were from Aldi, which sells 150g of Organic Chinese goji berries for $5. There is currently no clinical evidence that these berries are going to lower your cholesterol or cure you of anything, but they do add a nice splash of red to this salad. Substitute diced red capsicum or halved cherry tomatoes if you don’t have goji berries.

Quantities are approximate. I bought a 120g pack of rocket from Aldi and used about two thirds in the salad and one third in the pesto.

About 80g rocket, washed and spun dry
1 cup finely shredded red/purple cabbage
1 endive (witlof) cut into 1cm wide lengthwise strips
16 sugar snap peas
¼ cup dried goji berries
¼ cup red wine (or if preferred use water)
¼ cup hazelnuts, lightly toasted
200-250g chicken tenderloins trimmed and dried on paper towels
Salt and freshly ground black pepper
1 Tbs olive oil
Salt and freshly ground black pepper
Rocket pesto:

1 small clove garlic
About 40g rocket, washed and spun dry
2 Tbs pine nuts
2 tsp lemon juice
100 ml olive oil (approx)
Salt and freshly ground black pepper, to taste
Lemon Vinaigrette:
2 Tbs olive oil
2-3 tsp lemon juice
1 tsp honey (optional)
Salt and freshly ground black pepper, to taste

Place vinaigrette ingredients in a jar with a lid and shake.

Place red wine in a small saucepan and heat to boiling point. Add goji berries, turn off the heat and leave to cool, then drain thoroughly.

Make pesto by placing all ingredients except oil in food processor. Process for 30 seconds, then gradually add the oil with the motor running, until you have a thick pouring consistency.

Mix the rocket and red cabbage with the lemon vinaigrette. In two shallow salad bowls arrange the salad in layers. First the rocket and red cabbage, then the endive, sugar snap peas, goji berries and hazelnuts. Brush chicken with oil, season, then grill or pan fry until golden brown on both sides and cooked through. Slice each fillet into 2-3 pieces, arrange on top of the salad. Drizzle the salad (especially the chicken) with the pesto – you won’t need it all.

Serves 2 as a main course

 

Fresh Coriander Chutney

Serve this delicious fresh chutney with curries, roast meats, fish, samosas, or in sandwiches and wraps. Or simply as a dip with fresh crusty bread. There’s no end to its uses.

1 large bunch coriander
1 cup roasted peanuts
4 Tbs lemon juice
2-3 green chillies, seeds removed
1 tsp salt
¼ tsp turmeric
2 heaped tsp brown sugar

Place all ingredients in food processor and process till it looks like pesto. Scrape down the sides, add a little water if necessary, then briefly process again.

Keeps in the fridge for several days.

Makes about 1½ cups

Variation: use cashews or pine nuts instead of peanuts

Roasted Beetroot with Avocado

At this time of year we have lots of vegetables in the garden, including tomatoes, zucchini, beetroot and basil. So Yotam Ottolenghi’s recipes, with their strong bias towards veggies, are perfect.

We’ve been eating so many of his amazing recipes lately that Matthew says he wouldn’t be surprised to walk into the kitchen and find the man himself.

This week I made his Roasted Beetroot with Yoghurt and Preserved Lemon which I served for lunch with avocado. We sat in the garden under the olive tree sipping a glass of chilled white wine and enjoying this delicious, not to mention healthy, combination.

If you don’t have any preserved lemon, just leave it out or add some grated lemon rind. I used fresh marjoram instead of dill, but you could also use fresh basil or chives.

1 kg beetroot
2 Tbs olive oil
2 tsp cumin seeds
1 small red onion, thinly sliced
1 small preserved lemon, chopped, seeds discarded
2 Tbs lemon juice
2 Tbs chopped fresh dill (or use marjoram, basil or chives)
1 Tbs Tahini
¾ cup Greek style plain yoghurt
Salt and freshly ground black pepper
2 ripe avocados

Preheat oven to 200°C. Wash and dry beetroots, but leave skin on. Wrap each one in foil then bake for about an hour or until tender. Test with a sharp knife or skewer. When cool enough to handle, peel and slice into a large mixing bowl.

Heat olive oil and cumin seeds for a few minutes in a small frying pan, until seeds start to pop, then tip over the beetroot. Add the onion, preserved lemon, lemon juice, half the herbs and season to taste. Mix well then transfer to a shallow serving dish.

Mix the Tahini into the yoghurt then put blobs all over the top. Peel and dice the avocados and arrange around the edge of the plate. Garnish with the rest of the herbs.

Serves 4

Baked Figs with Prosciutto and Goat’s Cheese

Fresh figs are in season for a very short time, but now is the time, if you live in Australia.

One of my favourite ways to serve fresh figs is with smoked salmon. It may sound like a strange combination, but give it a try – I think it’s delicious. Another favourite recipe is this one where they are wrapped in Prosciutto, stuffed with goat’s cheese and then baked. The recipe serves two as a light lunch but is easy to multiply.

4 fresh figs
2 slices Prosciutto or Jamon Serrano
40-50g goat’s cheese
1 tsp balsamic glaze or vinegar
1 tsp olive oil
1 tsp honey
Salt and freshly ground black pepper
To serve:
Rocket
Chopped walnuts
Simple oil and vinegar dressing
Balsamic glaze

Preheat the oven to 180°C. Remove stalks from figs then cut a cross on the tops. Squeeze gently from the bottom to open them up a bit. Cut each slice of ham in two lengthwise so you have 4 long strips. Wrap one around each fig, secure with a toothpick, then place in a small shallow baking dish. Stuff the cheese into the tops of the figs.

Mix the balsamic, oil and honey and drizzle over. Season with S and P then bake for 15-20 minutes. Serve with a rocket salad with some walnuts added and a simple oil and vinegar dressing. Garnish the plate with balsamic glaze.

Serves 2

Variations: use a creamy blue cheese instead of goat’s cheese

What to Eat in the Heat

The only place to be during a heatwave is inside, with the air conditioning going full blast.

While most people don’t feel as hungry when the weather’s stinking hot, you still have to eat. But who wants to turn on the oven or the hotplates with the temperature soaring over 40°, as it is in Canberra this week?

Here are a few ideas for delicious sustenance which involve minimum effort and no cooking.

Gazpacho is one of the ways they cope with hot weather in Spain. This is a cheat’s version which is made in a jiffy.

Or try this unusual Chilled Almond Soup which also comes from Spain and involves no cooking.

Buy a couple of salmon fillets (boned and skinned) and make Gravlax which “cooks” in the fridge and is absolutely delicious served with sweet mustard sauce, dark brown bread or blinis. I buy my salmon at Costco because you can be 100% sure no bones have been left. Once made you can cut each salmon fillet into 2 or 3 pieces and freeze what you’re not using immediately.

Splurge on some lobster tails and make this divine Lobster, Mango and Avocado salad to enjoy with a glass of Riesling as the sun goes down.

I grew up in England where it never gets as hot as it does in Australia. Summer Pudding is the dessert they make in the height of the UK summer, when the berries are all in season. One of my all time favourites.

And while they’re in season and cheap why not make Mangoes in Ginger Wine. The perfect way to finish dinner on a hot summer’s evening.

If you’re still looking for inspiration for dessert have a look at this article Seven Quick Desserts where you’ll find several ideas, including Blueberry Parfaits which can be put together quickly from ingredients bought at the supermarket. Instead of blueberries, try using raspberries or strawberries.

Time to go back to my book and crank the aircon up another notch.

Mid-week Pork Stir-Fry

Try this delicious mid-week stir fry. Easy peasy and adaptable. I forgot to put the chilli on top for the photo. Leave it out for kids or anyone who doesn’t like things spicy. I’ve made this once a week for the past month and each time varied the recipe a bit. It’s always good. If preferred, leave out the noodles and serve with steamed rice.

 

600g pork, thinly sliced
2 Tbs brown sugar
1½ Tbs soy sauce
½ tsp Chinese five spice
2 tsp fish sauce
200g dried Asian noodles (e.g. rice noodles)
2 Tbs oil
1 red or white onion cut into eighths
1 Tbs grated ginger
2 cloves garlic, crushed
1 red capsicum, thinly sliced
1 carrot, halved and sliced
200g snow peas, trimmed
¼ cup chicken or vegetable stock
¼ cup oyster sauce
¼ cup roasted cashews or peanuts or a mixture
1 small red chilli, seeded and thinly sliced (optional)

Combine pork, sugar, soy sauce, five spice and fish sauce in a bowl. Cook noodles according to packet instructions and drain well. Heat 1 Tbs oil in a wok or large frying pan and stir-fry the pork over high heat in two batches for 1-2 minutes. Transfer to a bowl.

Add remaining 1 Tbs oil to the wok and over high heat stir-fry the onion, ginger, garlic, capsicum and carrot for 5 minutes. Add pork, snow peas, stock, oyster sauce and stir fry for 2-3 minutes. Mix in the noodles and a dash of water if it’s a bit dry. Serve garnished with the nuts and the chilli.

Substitutions:
– beef or chicken thighs instead of pork
– broccoli florets, green beans, spinach, asparagus or bok choy instead of snow peas

12 Handy New Year Tips

Instead of a recipe this week here are some handy tips:

  1. Use pillow cases to store various food types in a chest freezer e.g. red for beef, blue for lamb. Stops things getting lost down the bottom and makes it easier to find what you need. Use old ones or buy some cheap brightly coloured ones.
  2. Freeze whole fresh chillies in a ziplock bag so you always have them on hand. Chopped lemon grass also freezes well.
  3. Peel half a kilo or so of fresh ginger then chop finely in food processor. Freeze in ice cube trays, tip into a ziplock bag or container and freeze. Perfect for stir-fries and marinades.
  4. Make a batch of Pesto during summer when fresh basil is available. Freeze in ice cube trays, then store in a ziplock bag to use over the winter months.
  5. Passionfruit pulp also freezes well in ice cube trays.
  6. So does tomato paste. Avoids throwing out half a jar because it’s grown fur in the fridge!
  7. Save hotel shower caps and use to cover large bowls and platters in the fridge. Easier than plastic wrap which doesn’t always stick to things. Toss in the washing machine then dry on the line and use again.
  8. Don’t throw away leftover or stale cornflakes, savoury crackers, corn chips, rice crackers, potato chips or other savoury snacks. Blitz them all together in the food processor and keep the crumbs in a jar. Use to make Healthy Oven-Baked KFC.
  9. Wash salad greens, spin dry, then store in the salad spinner in the fridge where they will stay crisp and fresh for several days. My favourite salad spinner is made by Zyliss and I have two of them.
  10. Freeze whole bananas in their skin to use (peeled) for banana cake or smoothies.
  11. Freeze whole green grapes and use to chill a glass of white wine when the weather is very hot, without making it watery.
  12. People often ask how I calculate food quantities for large crowds. For a two hour drinks and nibbles party I allow 10 pieces of finger food per person. Some will eat less but others will make up for it! If guests are likely to stay longer than two hours or you have a lot of young guests – especially men with hollow legs – allow extra!

Caramelised Chicken Kebabs

 

If you like sticky Asian chicken dishes you’ll like this one. I used less than half the amount of sugar in the original recipe (which I thought was a bit over the top) and it worked well.

1.2 kg skinless, boneless chicken thighs
2 Tbs Asian fish sauce
1 Tbs brown sugar
1 Tbs lemon juice
Glaze:
1/3 cup brown sugar
2 Tbs Asian fish sauce
3 Tbs lemon juice
2 Tbs rice vinegar
1 Tbs honey
2 cloves garlic, crushed
1 Tbs grated fresh ginger
To serve:
2 Tbs white sesame seeds
2 Tbs black sesame seeds
2 Tbs flaked almonds
Thinly sliced spring onions, or chives
or chopped parsley

Cut chicken into 2.5cm (1 inch) chunks. Mix with the fish sauce, brown sugar and lemon juice and marinate for an hour or two.

Place all ingredients for the glaze in a small saucepan. Bring to the boil then simmer for a few minutes to thicken.

Thread chicken onto 8 bamboo skewers which have been soaked in cold water. Cook on a grill or BBQ for about 8 minutes, brushing regularly with the glaze, or until cooked through. Cook for about 2 minutes on each of the four sides.

Place sesame seeds and almonds in a dry frying pan and stir over moderate heat for a few minutes or until golden.

When kebabs are cooked place on serving dish and brush again with the glaze. Sprinkle with the sesame seed mixture and the spring onions or herbs. Serve with steamed rice and a cucumber and onion salad.

Serves 4