Asian Stylie Salmon Scrumptiousness!

salmon close up

I adore fish, especially Salmon. I also adore Bill Granger and his fantastic Asian inspired recipes. This dish is pretty much his recipe, except I’ve altered his measurements slightly according to our tastes and he puts it with Trout I think, I can’t quite remember because I don’t use his book anymore; we have this so often I know it off by heart.

Both Beardy and I love this, there is something about this dish that’s so fresh and healthy but with the added bonus of being bloody delicious!

Ingredients (serves 2)

  • 2 Salmon fillets
  • 1 whole cucumber
  • 2 bunches of asparagus (chopped into about 2 inch long pieces)
  • 2 good handfuls of coridander
  • 1 good handful of mint
  • red chilli (or dried chilli flakes if you don’t have a fresh one)
  • 4 Shallots (or 6 spring onions as I used last night because I forgot to buy shallots!)
  • 2 tbsp fish sauce
  • 2 tbsp light soy sauce
  • 2 tbsp fine caster sugar
  • juice of one lime

Method

  • Boil a kettle of water
  • Pop a frying pan on with a glub of oil and stick your salmon on a low heat to fry (you want the skin nice and crispy so start skin side down and just leave for about 10 mins)
  • Whilst the salmon is frying, cut up your asparagus into 2 inch long pieces and pop into your already boiled water on the hob to continue boiling for about 4 minutes
  • Meanwhile, in a separate large bowl, get your potato peeler out and peel the cucumber, lengthways, all the way down so you get long ribbons of cucumber (see below)
  • drain your asparagus and plunge into cold water
  • slice your shallots/onions, chop your chilli up and tear the coriander and mint and put it all in the bowl with the cucumber
  • drain off your asparagus and turn your salmon over
  • in a separate jug combine the fish sauce, soy sauce, caster sugar and lime juice and stir well
  • put your asparagus into the salad mixture and toss
  • grab a handful of the salad mixture and place in a bowl with the salmon on top (I find sometimes the chillis and onions hide at the bottom so make sure everyone gets their fair share of everything!)
  • pour the dressing over

cucumbersalmon and asp

I could eat this every night. I never tire of this dinner and again, as all other receipes I put on here and my love of quick easy meals, it really doesn’t take long at all. I reckon about 20 minutes. There is absolutely no down side to trying this dish (apart from it making your wee smell lol!) I would urge everyone who likes Asian food to try it. And to Bill Granger – I love you!

 

 

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Runny Cheese on Toast (Welsh Rabbit)

I know, I know, it’s Welsh Rarebit, but when Mum used to do it for my sister and me we always used to call it Welsh Rabbit, it kinda stuck and now it feels weird calling it anything else.

I have adapted Mums recipe over the years to suit Beardy and Me and though we don’t have it that often (it’s not really substantial enough to fill us up), if you’ve been out for lunch it’s a good quick easy snack to make with little fuss…..

Ingredients

  • Cheddar (lots of it – grated)
  • 1 Egg per person (beaten)
  • Splash of Milk
  • Knob of Butter
  • Splash of Cream (optional)
  • 1 tsp Mustard (I sometimes use French and sometimes English – depends on my mood, wholegrain is also nice)
  • Couple of shakes of worcester sauce
  • Salt and black pepper
  • Obviously you can alter the mustard/seasoning/worcester sauce to your own taste

Method

  • Melt the butter with the milk in the pan (the ‘splash’ of milk should cover the bottom of the pan)
  • When the butter has melted add in the egg and also add the cheese, handful by handful
  • As the cheese is starting to melt add in the mustard
  • You should start to get something that looks like runny scrambled egg
  • Add in the rest of the cheese and cream if you’re using it.
  • Add some salt to season and lots of black pepper
  • Finally add in the worcester sauce
  • Serve on thick white toast/bagel/muffin

Some people like to put this under the grill afterwards to bubble up, which is equally as nice but I can’t be bothered to wait, so normally just pop it straight on the toast and scoff it down!

Most Welsh Rarebit recipes won’t have an egg in, but I prefer this as it’s not quite so runny and fills you up a bit more. I’ve seen a few other recipes which use Guinness instead of milk/cream too – might try that next time.

This recipe takes about 10 minutes to cook.

 

Lamb Flatbreads

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I feel like I’ve neglected the blog a bit, I know it’s only been a week but I’ve missed writing it so it’s a double whammy tonight!

Haven’t tried the kids on this one yet, but Beardy and I tried it and liked it so….

Ingredients (serves 2)

  • 2 Flour tortillas
  • 250g minced Lamb
  • 1 tin of chopped tomatoes
  • 1 lamb stock cube
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • 1 tsp All Spice
  • 1/2 tsp Cayenne Pepper
  • Fresh Mint (2 handfuls)
  • 2 Garlic cloves
  • Splash of worcester sauce
  • Natural yoghurt
  • 1 tsp Harissa paste

Method

  • Fry off the lamb until brown and get rid of any water/fat that comes off
  • Add all the ingredients to the lamb except: Tortillas, Mint, Natural yoghurt and Harissa
  • Leave to simmer for 10 minutes or until the mixture thickens slightly and is not too runny
  • Add in half of the Mint
  • Pop the tortillas under the grill, both sides until they feel slightly crispy, don’t panic if they bubble up, this is normal!
  • Pop 2 tbsp yoghurt in a bowl and the tsp of Harissa paste on top of the yoghurt
  • Once the tortillas are done put the lamb mixture on top
  • Tear up the remaining Mint leaves and sprinkle on top along with dollops of the yoghurt/harissa

Done. Enjoy!

 

Prawn Laksa

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I’m loving my new found passion for quick and easy meals. I’m getting a lot of inspiration from Jamie’s 15 minute meals, Yummly and Good Food books but always like to slightly change them according to my tastes as I find some of them quite bland.

Laksa is always a hit with Beardy and me. I tried this on the kids the other night, dreading what the reaction would be, as I do with all new food, but was pleasantly surprised. I altered this slightly for them and then added extra bits to it after for ours (ours is the yummier looking picture!).

The kids version didn’t have cayenne pepper or peanut butter in (Boo doesn’t like it – seriously, who doesn’t like peanut butter?!) and I knew they’d moan about the ‘bits of grass in it’ if I put the coriander in so omitted that too, but the rest was the same and was eaten happily by both. Also, I totally forgot that Boo has decided she doesn’t like prawns anymore so I had to take the prawns out for her, hers ended up being ‘Broccoli and not much else Laksa!’

Not much point in asking Boo for her marks out of 10 because if she likes it, it’s always 10 hundred out of 10 (which is what she said about this) and if she doesn’t like it it’s a 9, which is still, in my books, a pretty successful meal! Bear gave it 6, so not a massive hit but he still ate it without moaning and said he would again ‘if he had to’! Charming!

Personally I could definitely have this on my menu every week!

Ingredients

  • Prawns (I buy them ready cooked so I just have to chuck them in at the end to heat through)
  • 0.5 ltr chicken stock
  • Ginger – grated (about the size of your thumb)
  • 3 cloves of Garlic
  • 1 tsp turmeric
  • 6 spring onions (chopped)
  • 2 tsp peanut butter
  • A good handful of Coriander
  • 1 tsp cayenne pepper
  • Juice of 2 limes
  • 1 tin of Coconut milk
  • Broccoli
  • Noodles

Method

  • Set a saucepan on to boil.
  • Pop a good glug of oil in a frying pan. Chop up the broccoli into chunky slices and fry it for a minute or so in the ginger and garlic.
  • Add in all the other ingredients except the prawns and coriander and leave to simmer
  • Pop the noodles in the boiling water and boil for 4-5 minutes.
  • Drain the noodles and add to the liquid mixture with the prawns and coriander and season to taste.
  • If you like your soups a bit thicker you can add a bit of flour to thicken up.
  • Garnish with a bit more coriander

THATS IT – Bish Bash Bosh – 20 minutes max (including prep)! It’s all about simple meals over here.

Note: Equally as nice with Chicken, which I’ll be doing for the kids next time due to Boo’s new found hatred for Prawns.