Friday, 9 May 2014

Salmon with Avocado Salsa

Salmon and avocado...say no more! This perfect team is quick & easy to whip up. Recipe is from Riverstone Kitchen.

Ingredients
serves 2
takes 30mins
  • 150ml olive oil
  • 1 lime - juice & zest
  • 2 tbsp mango or apricot chutney
  • 1/2 tsp ground cumin
  • bunch fresh coriander leaves, roughly chopped
  • 1 red chilli, seeds removed & finely chopped
  • 1 small red onion, finely diced
  • 2 large ripe avocados, peeled, pit removed and cubed
  • salt & freshly ground pepper
  • 2 x salmon fillets, skin on and pin-boned
  • 2 cups baby spinach leaves (or rocket)
  • 1 lime, halved for serving
Method
  1. To make the salsa, place 100ml olive oil, lime juice & zest,
    chutney, cumin, coriander, chilli and onion in a bowl and combine. Add avocado and gently mix together. Season & place in fridge until ready to use.
  2. Heat a pan on high, add dash olive oil (unless you are using non stick pan). Season salmon fillets and place into pan, skin side down. Cook on high until the skin is crisp - usually takes 2-3 minutes then turn over and cook other side for 1 minute so the salmon is still rare in the middle. Let it rest for a few minutes.
  3. Divide the avocado salsa among serving plates and top with baby spinach leaves and finish with the salmon on top. Serve with half a lime and enjoy!

Chinese Vegetable Stock

All good vegetable stocks start with a base of onions, carrots, celery and garlic. From here you can experiment with whatever is hiding in the back of the fridge. I added some radishes and bean sprouts as they were languishing about however you don't want to use vegetables that are rotten and some strong-flavored vegetables, such as cabbage, asparagus, Brussels sprouts, broccoli, and cauliflower can impart strong flavours so you might want to leave those if you need to whip up a quick stock. Read here to check out some good veges to use for your stock.

This stock went well in the Chicken Casserole and Prawn Dumpling soup. 

Ingredients
  • 2 tbsp vegetable oil
  • 2 red onions, sliced
  • large knob of fresh ginger (8-10cm), peeled & thickly sliced
  • 10 garlic cloves, crushed
  • 1 tbsp salt
  • 3 carrots, sliced
  • 6 celery sticks, sliced
  • bunch spring onions, trimmed & halved
  • bunch coriander, stems & roots only, washed & chopped
  • 6 litres cold water
Method
  1. Heat oil in a large stock pot over high heat. Add onions, ginger, garlic and salt & fry for a couple of minutes. 
  2. Add carrots, celery, spring onions and coriander, reduce heat to medium-high and fry, stirring often, for a further 5 minutes or until veges are lightly browned.
  3. Add water to pot and bring to boil.
  4. Reduce heat to a gentle simmer, skimming the surface with a ladle to remove any impurities. Simmer for 1 hour, skimming as required.
  5. Strained stock through fine sieve (lined with muslin if required) and cool. Store in the refrigerator for up to 5 days or in the freezer for 2-3 months.
From Kylie Kwong's Simple Chinese Cooking Class

Chicken Casserole with Israeli Couscous and Mushrooms

A wonderful mixture of spices bring this dish to life. You can prepare the spice mix and store as I can guarantee you will want to make this again! If you are missing some of the spices just leave out but the key ones here are pepper, cumin, coriander & turmeric.



Spice Mix
  • 1/2 tbsp ground black pepper
  • 1/2 tbsp ground cumin
  • 1/2 tbsp ground cardamom
  • 1 tsp ground turmeric 
  • 1/4 tsp ground caraway
  • 1/4 tsp ground coriander seeds
  • 1/4 tsp ground cloves
  • 1/4 tsp ground coriander leaves
Mix all the ingredients and keep in an airtight jar.

Ingredients
serves 4
takes 30mins
  • 2-3 tbsp olive oil
  • 2 large onions, diced
  • 3-4 cloves of garlic, chopped finely or crushed
  • 2 carrots, diced
  • 1 cup mushrooms, sliced thickly
  • 1 large chicken breast, cut into 4cm pieces
  • 2 tomatoes, grated - how to grate tomatoes>
  • 1 cup Israeli couscous OR 2 cups normal couscous
  • 1 tbsp spice mix
  • 1/2 tsp curry powder
  • 1/2 tsp turmeric
  • salt & freshly cracked pepper
  • 2 cups boiling stock - I used vegetable as I had some left over but you can use chicken or just plain boiling water
  • fresh coriander to serve (optional)
Method
  1. Heat 1 tbsp oil in a fry pan over high heat, add chicken (might
    have to do this in batches) and brown on all sides. You don't want to fully cook the chicken just seal in all the juices. Set chicken aside.
  2. Heat 1-2 tbsp oil in a large saucepan over medium heat, add onions & garlic and saute until soft.
  3. Add carrots & mushrooms and cook for another 4 minutes or until mushrooms are slightly brown.
  4. Add tomatoes, couscous & spices and pour in boiling stock or water. Mix, taste and adjust seasoning if required. 
  5. Bring to the boil, lower heat and cook covered for 10 minutes.
  6. Add the chicken and continue simmering until most of the liquid is absorbed - another 10 minutes.
  7. Add fresh coriander before serving and enjoy!
Adapted from The Book of New Israeli Food, Janna Gur