1 can salmon, drained, skin and bones removed
3/4 cup oats
1/3 cup skim milk
1 egg
2 tsp finely chopped onion
1 Tbs chopped fresh dill
sacue
1/2 cup yoghurt
1/3 cup seeded chopped tomato
1/3 cup seeded chopped cucumber
1 tsp finely chopped onion
1 Tbs chpped dill
Combine sauce ingredients and leave to marinate for 30 minutes Combine ingredients for salmon cakes, let stand 5 minutes, shape into 6 patties. Cook salmon cakes in a little oil for 4 mins each side.
Thursday, April 14, 2011
Yellow rice with raisins
Yellow Rice with Raisins
1 cup (250ml) long grain rice
1 tsp (5ml) turmeric
Pinch salt
¼ cup (125ml) raisins or sultanas
2 cups (500ml) boiling water
Place all ingredients except sultanas into a heavy pot, cover, bring back up to the boil and then turn down heat as low as possible and leave for 25 minutes. stir in sultanas just before serving. Alternatively cook on low in microwave for 25 minutes in a covered microwave safe dish, or in a rice cooker. stir in raisins just before serving.
sunflower rice variation:
1 onion, chopped
1 tsp cumin seeds
1 red capsicum, diced
1/2 cup frozen peas
1/3 cup sunflower seeds
saute onion, capsicum and cumin seeds with the rice. cook as above, then stir in peas, sulflower seeds and sultanas at the end.
1 cup (250ml) long grain rice
1 tsp (5ml) turmeric
Pinch salt
¼ cup (125ml) raisins or sultanas
2 cups (500ml) boiling water
Place all ingredients except sultanas into a heavy pot, cover, bring back up to the boil and then turn down heat as low as possible and leave for 25 minutes. stir in sultanas just before serving. Alternatively cook on low in microwave for 25 minutes in a covered microwave safe dish, or in a rice cooker. stir in raisins just before serving.
sunflower rice variation:
1 onion, chopped
1 tsp cumin seeds
1 red capsicum, diced
1/2 cup frozen peas
1/3 cup sunflower seeds
saute onion, capsicum and cumin seeds with the rice. cook as above, then stir in peas, sulflower seeds and sultanas at the end.
Wednesday, April 13, 2011
Chicken soup thai style
1 chicken
1 red chili
2 shallots
2 sticks lemongrass
1 inch piece of ginger
1 inch piece glalangal
2 garlic cloves
3 kaffir lime leaves
small bunch coriander
1 Tbs fish sauce
100g thin rice noodles
1/2 tsp sugar
Place chicken in a big pot and add the flavourings, cover with 4 litres of water. Bring to boil then turn down to a gentle simmer, cook about 2 hours until very tender and stock reduced by half. Strain stock and discard flavourings. Remove breast meat and shred finely - use the rest of the chicken meat in other dishes. Add rice noodles, coriander leaves, fish sauce and sugar and return to boil. Simmer 5 mins and serve.
1 red chili
2 shallots
2 sticks lemongrass
1 inch piece of ginger
1 inch piece glalangal
2 garlic cloves
3 kaffir lime leaves
small bunch coriander
1 Tbs fish sauce
100g thin rice noodles
1/2 tsp sugar
Place chicken in a big pot and add the flavourings, cover with 4 litres of water. Bring to boil then turn down to a gentle simmer, cook about 2 hours until very tender and stock reduced by half. Strain stock and discard flavourings. Remove breast meat and shred finely - use the rest of the chicken meat in other dishes. Add rice noodles, coriander leaves, fish sauce and sugar and return to boil. Simmer 5 mins and serve.
Wednesday, April 6, 2011
Coconut crusted fish
This recipe was originally just for the fish with coconut topping, but when making it I decided to cook potatoes at the same time and am glad I tried it. I served bok choy alongside, sauteed in a little chili oil with coconut milk, but you could add a layer of that to the casserole under the potato and have a meal in one dish.!
1 kg snapper or white fish, cut into serving sizes
1/2 cup dessicated coconut
1 Tbs sesame seeds
1/2 bunch fresh coriander (optional)
zest and juice of 1 lime or lemon
2 stalks of lemongrass (optional) cut into long stalks
3 potatoes (nice with one sweet and 2 regular) sliced about 1/2" thick- skin on ok.
salt and pepper, and red pepper flakes
1 onion, sliced
1 cup coconut milk.
1 Tbs (or to taste) chili paste.
Lightly salt and pepper the fillets and drizzle with a little of the lemon juice. set aside to marinade for about 20 minutes.
In a dry frying pan place the coconut and sesame over a medium heat. Watching carefully, stir until it turns a nice toasty colour. Add lime juice and zest and coriander if used, and set aside.
Lightly saute the onion and sliced potatoes in a little olive oil, and then turn into a 9X13 casserole dish. Sprinkle the lemongrass stalks over the potato and pour the coconut milk mixed with chili paste over it all. Cover with a piece of foil and bake in a medium oven 350*F for about 20 minutes or until the potatoes feel tender. Remove from the oven and lay the fish pieces over the top. Press the topping onto the fish pieces and bake at 350*F for a further 10 minutes or until fish flakes evenly with a fork.
1 kg snapper or white fish, cut into serving sizes
1/2 cup dessicated coconut
1 Tbs sesame seeds
1/2 bunch fresh coriander (optional)
zest and juice of 1 lime or lemon
2 stalks of lemongrass (optional) cut into long stalks
3 potatoes (nice with one sweet and 2 regular) sliced about 1/2" thick- skin on ok.
salt and pepper, and red pepper flakes
1 onion, sliced
1 cup coconut milk.
1 Tbs (or to taste) chili paste.
Lightly salt and pepper the fillets and drizzle with a little of the lemon juice. set aside to marinade for about 20 minutes.
In a dry frying pan place the coconut and sesame over a medium heat. Watching carefully, stir until it turns a nice toasty colour. Add lime juice and zest and coriander if used, and set aside.
Lightly saute the onion and sliced potatoes in a little olive oil, and then turn into a 9X13 casserole dish. Sprinkle the lemongrass stalks over the potato and pour the coconut milk mixed with chili paste over it all. Cover with a piece of foil and bake in a medium oven 350*F for about 20 minutes or until the potatoes feel tender. Remove from the oven and lay the fish pieces over the top. Press the topping onto the fish pieces and bake at 350*F for a further 10 minutes or until fish flakes evenly with a fork.
Wednesday, March 23, 2011
Mushroom Barley soup
1/3 cup barley
1/2 cup dried porcini mushrooms
1 large leek, sliced
1 large onion, chopped
2 celery ribs, diced
2 carrots, chopped
8 oz fresh mushrooms, thinly sliced
2 Tbs tomato paste
2 Tbs sherry
2 cups beef broth
Simmer barley till tender, drain. Meantime soak dried mushrooms in 2 cups hot water for at least 30 mins, drain, reserving liquid and coarsely chop. Saute onion and celery in a little oil until golden. Add carrots, shitakes, leeks and mushrooms and saute until mushrooom liquid evaporates. Stir in tomato paste, sherry, beef broth, mushroom soaking liquid, and barley. Bring to boil, then simmer until all is tender and flavoursome, about 20 minutes. ( At this stage you could blend with a stick blender if you want the soup to be thicker. ) Season with salt and pepper.
1/2 cup dried porcini mushrooms
1 large leek, sliced
1 large onion, chopped
2 celery ribs, diced
2 carrots, chopped
8 oz fresh mushrooms, thinly sliced
2 Tbs tomato paste
2 Tbs sherry
2 cups beef broth
Simmer barley till tender, drain. Meantime soak dried mushrooms in 2 cups hot water for at least 30 mins, drain, reserving liquid and coarsely chop. Saute onion and celery in a little oil until golden. Add carrots, shitakes, leeks and mushrooms and saute until mushrooom liquid evaporates. Stir in tomato paste, sherry, beef broth, mushroom soaking liquid, and barley. Bring to boil, then simmer until all is tender and flavoursome, about 20 minutes. ( At this stage you could blend with a stick blender if you want the soup to be thicker. ) Season with salt and pepper.
Tuesday, March 22, 2011
Thai beef salad
700g beef marinated in green curry paste and a little soy sauce
1 small head iceberg lettuce, shredded
1/2 chinese cabbage, shredded
250g bean sprouts
1 red capsicum, slivers
1 large carrot, shredded
1 red onion, sliced
1 Tbs each fresh chopped coriander, mint and basil
100g snow peas
Dressing:
juice of 2 lemons
1 Tbs soy sauce
2 tsp sesame oil
2 Tbs each chopeed coriander mint and basil
1 Tbs fish sauce
2 cloves garlic, chopped
1 knob ginger, grated
1 Tbs sugar
1 Tbs or to taste chili sauce
Cook beef on barbeque until medium. Rest 10 minutes. Mix together dressing ingredients. Mix all salad ingredients together and add dressing just prior to serving. Top with sliced beef.
1 small head iceberg lettuce, shredded
1/2 chinese cabbage, shredded
250g bean sprouts
1 red capsicum, slivers
1 large carrot, shredded
1 red onion, sliced
1 Tbs each fresh chopped coriander, mint and basil
100g snow peas
Dressing:
juice of 2 lemons
1 Tbs soy sauce
2 tsp sesame oil
2 Tbs each chopeed coriander mint and basil
1 Tbs fish sauce
2 cloves garlic, chopped
1 knob ginger, grated
1 Tbs sugar
1 Tbs or to taste chili sauce
Cook beef on barbeque until medium. Rest 10 minutes. Mix together dressing ingredients. Mix all salad ingredients together and add dressing just prior to serving. Top with sliced beef.
Wednesday, March 16, 2011
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