Tuesday, 8 June 2010

Tamari Salmon and Greens

Still today after many years of cooking numerous varieties of meals .....

I still don't understand why we bother with recipes which take ages to prepare and cook .....

when a simple meal prepared in a matter of minutes tastes just as good or even better???

Tonight's meal a simple salmon fillet marinaded in tamari soya sauce, garlic, white wine and olive oil and some fresh green beans, broccoli, chestnut mushrooms and a simple salsa of fresh cucumber and tomatoes.

Just too simple!  and just too delicious!  nothing satisfies the taste buds more than a simple protein and greens fix!

INGREDIENTS:
2 x salmon fillets (boneless and skinless)
150g dwarf bean (handful)
small head of broccoli
4 x chestnut mushrooms
3 x cloves garlic
2 x tablespoons tamari soya sauce
2 x tablespoons white wine
olive oil
fresh lemon


SALSA INGREDIENTS: 

6-8 cherry tomatoes or similar
4-5 inches cucumber
1 x spring onion
fresh dill
salt and pepper, sugar
apple cider vinegar
extra virgin olive oil





METHOD:
Crush 2 x garlic cloves into a small bowl, add tamari, olive oil and white wine, stir and add salmon fillets.

Allow to marinade whilst you prepare the vegetables and salsa.

In a hot fry pan add adash of olive oil, add beans saute under a lid, adding juice from half a lemon and then a dash of water when needed.

Cook under cover until just tender and bright green.  Remove from fry pan, place in oven proof dish and keep warm in low oven 100C.

Add broccoli to fry pan, add a dash of water if no liquid in fry pan, and saute till just tender, remove from fry pan, add to beans in oven.





Now add the mushrooms to fry pan and crush 1 x garlic clove, add a dash of water if needed and a dash of tamari.

Saute for a few minutes.

Pour the mushrooms and the juices onto the broccoli and beans dish. Place back in oven, turn off the heat.



In same fry pan add a dash of olive oil and add salmon fillets, cook under lid, for 2-3 minutes (depending on thickness of fillets) and turn over, adding the marinade juices towards the end of second 2-3 minutes of cooking.

Cook for another 1-2 minutes, turn off heat.






Whilst your salmon is cooking cut up tomatoes into quarters, and cucumber into small cubes, chop spring onion and dill add all ingredients into a small bowl.

Now add salt, pepper and 1/4 x teaspoon sugar and add 2 x tablespoons olive oil and 1-2 x teaspoons apple cider vinegar, stir well.

Serve salmon fillets on warm plates (not hot) with greens in oven proof dish and tomato and cucumber salsa in small bowl.





Wash it all down with a nice light white wine if you wish!

Bon appetit!











Friday, 4 June 2010

Carrots and Petit Pois

Here is the recipe for "Carrots and Petit Pois" which I recently made as an accompaniment to my Haggis Sunday dinner.

This is a delicious dish, naturally sweet with carrots and baby peas, with a bit of butter for a smooth yummy flavour.

It can be eaten with any hot meat dish, and it is especially good with mash potatoes and pork schnitzel !  wow my salivary glands are excited.....

so here is the carrots and baby peas recipe........

Ingredients:
2-3 x medium carrots
2 x cups frozen petit pois (sweet baby peas)
50g x unsalted butter
springs of fresh dill or 1/2 teaspoon dried dill
Salt and pepper
1 x teaspoon honey or raw sugar (if needed)

Method:
Peel and grate carrots, add half the butter to saucepan and melt, add the carrots, and saute for 5 minutes.
Add 2-4 x tablespoons water, and rest of butter and simmer under lid for another 10-15 minutes.  Until carrots are just cooked.  Taste.  Check for sweetness level of carrots.  If using fresh tender carrots you will not need to add honey or sugar.


Now add frozen peas and dill, add honey or sugar (if needed), salt and pepper.


Cover and cook until peas are just cooked and still a nice bright green, keep stirring, making sure the mixture is not too dry and not sticking to the bottom of the pan, add a few more tablespoons of water if drying out too quickly and/or turn down the heat.

Taste and adjust seasoning to taste.  Should have a nice balance of natural sweetness from the carrots - if carrots are not very sweet add a bit more honey or sugar but don't over do it - balance needs to be between sweet and salty.

Bon appetit!

Tuesday, 1 June 2010

Spinach and Mushroom Soup

My favourite colour - green - in all shades - preferably olive tones - and also one of my favourite GREEN foods - spinach.

I love spinach raw in salads, and cooked in quiche, pies, rice and in soup.

So here is a simple and quick spinach and mushroom soup.





Ingredients:
200g brown mushrooms
300g frozen leaf spinach cubes
1 x large brown onion
1 x vegetable stock cube
1-2 x celery sticks
1lt water
Salt and Pepper
Olive Oil
1 x Bay leaf
pinch Nutmeg
1-2 x cloves Garlic

Method:
In a stock pot, dash of olive oil, chopped onion and chopped celery and saute for 5 minutes.

Add sliced mushrooms and saute another 5 minutes.



Add cold water and stock cube, bring to the boil, turn down and allow to simmer for 20 minutes.

Add frozen spinach cubes and simmer for 15 minutes.
Add salt and pepper to taste.

Serve straight and chunky or blend for a smooth green sea of spinach.

Enjoy on it's own or if you must and really need the carbohydrates, then go ahead have it with some farmhouse bread and butter or even cheese !

Bon appetit!