Greek Yogurt Dressing

Stuff

  • 2 Tblspn fresh lemon juice (approx one lemon)
  • 1 Tblspn white wine vinegar
  • 1 tspn sugar
  • 1 or 2 cloves garlic, fine grated
  • 1/2 cup plain Greek yogurt
  • 1/3 cup extra virgin olive oil
  • 1/2 tspn salt
  • 1/4 tspn freshly ground black pepper
  • Bunch of fresh dill, chopped fine

Method

  • Whisk all stuff together in a bowl

Serve

  • Ice berg lettuce wedges, dressing over, sprinkle with roasted pine nuts and roasted shallots

 

 

Caramelised Onions

Stuff

  • 2 Tblsn olive oil
  • 2 – 3 red or brown onions, sliced
  • 2 Tblsn brown sugar
  • 2 Tblsn balsamic vinegar

Method

  • Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up – you don’t want the onions to burn.
  • When onions are softened and tinged golden, add sugar and balsamic – this will start the caramelisation process.
  • Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.

Serve

  • Use immediately, or store in the fridge, in a sterilised jar or plastic container, and use when required.

Maple Glazed Salmon with Fennel/Orange Salad & Apple Yoghurt Dressing

Stuff

  • 2 Tblsn maple syrup
  • 2 Tblsn lemon juice
  • 1 Tblsn wholegrain mustard
  • 2 tspn olive oil
  • 500-600g salmon fillet, thick end, skin off
  • Sea salt and ground pepper
  • wooden skewers
  • 2 large oranges, peeled (with knife)
  • 4 or 5 small (or 2 medium) fennel bulb, fronds reserved
  • 1 small red onion, thinly sliced
  • 2 good handfuls salad leaves
  • 1 cup thick plain yoghurt
  • 1 crisp apple, grated
  • 1 clove garlic, crushed
  • pinch chilli flakes
  • sea salt and ground pepper

Method

  • Whisk the maple syrup, lemon juice, mustard and the oil together in a medium bowl.
  • Cut the salmon into bite-sized chunks and toss through the marinade. Thread on to skewers and season with salt and ground black pepper.
  • Cook on a hot grill plate until golden and just cooked through.
  • Shave the fennel cross-wise with mandolin- “blanch” ice water. Drain
  • Halve the oranges and slice thinly.
  • Toss the oranges slices, fennel, onion & salad leaves
  • combine the yoghurt, grated apple, garlic & chilli flakes – season with salt & pepper

Serve

  • Divide salad between serving bowls.
  • Top with the salmon skewers and spoon over any remaining maple syrup marinade.
  • Add dollops of the dressing and the fennel fronds

Eggplant – Szechuan Style

Stuff

  • 5 or 6 Japanese eggplant, cut in 1/2 lengthways, or 2 regular eggplant, cut into 1/6 lengthways & 1/2 sideways
  • 50 ml & 2 Tbspn vegetable oil (used separately)
  • 2 cloves garlic, finely chopped
  • 2 cm knob ginger, finely chopped
  • 3 spring onions, finely sliced
  • 3 Tbspn shaoxing
  • 3 Tbspn hot bean paste
  • 2½ Tbspn dark soy sauce
  • 100 ml rice vinegar
  • 50g palm sugar, grated [or 65g crushed yellow rock sugar]
  • ½ tspn ground Szechuan pepper

Method

  • Heat 50 ml oil in a wok style pan – very hot
  • Fry the eggplants until golden brown – this doesn’t take that long. Discard the oil
  • Heat 2 Tbspn oil in the pan – fry the shallots, ginger and garlic until fragrant.
  • Add the shaoxing – heat to boil.
  • Combine the chilli paste, soy, vinegar and sugar – add to the pan – bring to the boil – cook for two minutes.
  • Add the eggplants, mash them slightly so they absorb more of the flavour – cook for two minutes.
  • Turn onto a plate and scatter over some more chopped spring onions and ground Szechuan pepper

“Stolen” from Neil Perry

Smoked Salmon on Crushed Edamame’s

Stuff

  • 100 g fine slices smoked salmon, sliced approx 15 mm wide
  • 250 g shelled edamame beans
  • 1/2 cup low fat sour cream
  • 1 Tbspn chopped fresh cilantro
  • 1 Tbspn lime juice
  • 1 tspn wasabi paste
  • 1/2 sheet nori, diced
  • 1 tspn white sesame seeds
  • 1 tspn black sesame seeds

Method

  • Put edamame beans in small saucepan with enough salted water to just cover – bring to boil and cook till tender (approx 5 minutes). Drain and mash. Keep warm

Wasabi cream

  • Combine sour cream, chopped cilantro, lime juice & wasabi paste

Topping

  • In a dry pan roast the sesame seeds and nori

Assemble

  • Lay a “strip” of mashed edamame beans (approx 100mm long x 25mm wide x 10mm high)
  • Strip of wasabi cream along the top
  • Lay pieces of salmon on top
  • Sprinkle with toasted sesame and nori

Braised Red Cabbage with Apple

Stuff

  • 2-3 onions, halved & sliced
  • 2 Tbspn oil
  • 3 apples, peeled and roughly diced
  • 1 red cabbage, shredded
  • 100g soft brown sugar
  • 100ml red wine

Method

  • In a large saucepan sweat the onions in the olive oil until soft
  • Add the diced apples and shredded cabbage
  • Season, stir and cover with a lid – Turn the heat down and stew for 1 hour until cabbage is tender and Apple has broken down. Check & stir every now and then – adding some water if the pan is looking a bit dry.
  • Remove the lid and stir in the soft brown sugarand red wine vinegar – cook for 10 mins until vinegar has evaporated
  • Season to taste

Vietnamese Tofu Summer Rolls with Peanut Dipping Sauce

Very simple but effective recipe

Stuff

Marinated Tofu

  • 1 block of firm tofu, cut into 10 mm square batons
  • 1 clove garlic, fine diced or grated
  • 1 small red chilli, seeds removed & fine diced
  • 1 tblsn tamarin soya sauce
  • 1/2 to 1 tspn Sriracha (or other hot chilli sauce)
  • 1 tblsn rice vinegar
  • 1 tspn kecap manis
  • 1 tspn ground ginger
  • 2 tblsn peanut oil

Peanut Dipping Sauce

  • 120 g roasted unsalted peanuts
  • 1 tblsn vege oil
  • 1 clove garlic, fine diced or grated
  • 1 small red chilli, seeds removed & fine diced
  • 150 ml coconut cream
  • 1 tblsn tamarin soya sauce
  • 1 tspn kecap manis or hoisin sauce
  • 1 tspn palm sugar

Summer Rolls

  • Rice paper sheets
  • Iceberg lettuce leaves – prepared for rolling (approx 100 x 100 mm)
  • 1 carrot, cut julienne into long strips
  • 1 cucumber, cut julienne into long strips
  • 1 zucchini, cut julienne into long strips
  • Mung beans
  • Coriander leaves, picked
  • Mint leaves, picked
  • Basil leaves, picked

Method

Marinated Tofu

  • Combine the garlic, chilli, soya sauce, Sriracha, rice vinegar, kecap manis, ground ginger to make the marinade. Pour over the tofu batons ensuring coated on all sides – marinate for about 1/2 an hour
  • Drain the tofu – retain the marinade. Fry in peanut oil until brown on all sides – when cooked pour some of the marinade into the pan and cook it off a bit.

Peanut Dipping Sauce

  • Chop the peanuts finely – use food processor (not too long – otherwise you will get peanut butter)
  • Heat the vege oil in a medium saucepan – Fry the garlic & chilli until the barely begin to colour.
  • Add most of the peanuts (retain 1 – 2 Tblspn for garnish) – cook until peanuts begin to weep – stir regularly
  • Add the coconut cream, soya sauce, kecap manis & palm sugar – bring to the boil. Reduce heat and simmer until reduced by 1/3
  • Pour into serving Bowl – allow to cool
  • Garnish with the retained 1 – 2 Tblspn peanuts just before serving

Summer Rolls

  • Soak the Rice paper sheet (one at a time) in warm water for 15 to 30 seconds. Lay the sheet on chopping board
  • On the side closest to you lay an Iceberg lettuce leaf – top with tofu strips, carrot strips, cucumber strips, zucchini strips, Mung beans, Coriander leaves, Mint leaves, & Basil leaves
  • Roll up – roll from close edge 1/3 across, fold in both ends then continue to far edge
  • Lay on a serving plate to set – take care they are not touching because the are very sticky (to each other)

Copied from Amber Sturtz, Easy as Kai (Crave Cooking School March 2016)