Roasted salmon with miso, orange, marmalade glaze

October 13, 2013August 1, 2021 Belinda

This is dead simple, really light and gorgeous.

Serves 4

1/3 cup white miso
1/3 cup orange marmalade
2 tbsp fresh orange juice
2 tbsp mirin
2 tbsp soy sauce
2 tsp sugar
1.5 tbsp finely grated orange peel

4 x 6oz fillets of wild salmon
finely chopped scallions (green onions)

Whisk the miso, orange juice, mirin, soy sauce, sugar, marmalade and orange peel together in a small bowl.
Put the mixture into a plastic bag and add the fillets of salmon.
Marinate in the fridge for 24 hours, turning the mixture to make sure it’s well submerged.

Preheat the oven to 350F
Line a baking sheet with non-stick aluminum foil, take the salmon out of the marinade and place on the foil.
Roast for about 17 minutes checking after 15to see if the salmon is cooked.
Remove when the salmon looks done, sprinkle with the chopped scallions.

Note: I love to make this as an orange-themed meal with:
“orange and currant pilaf”
and
“spicy orange salad Moroccan-style”, both on my blog

Asian flavors · Meat

Pork fillet, asparagus and baby corn stir-fry

October 5, 2013February 8, 2016 Belinda

Pork fillet is so lean, even leaner than chicken breast and is such a versatile piece of meat. A pork fillet usually comes in one piece weighing about 1lb 3oz, so it’s the perfect thing to have in the freezer.
This is lovely just served with some steamed rice.

Serves 4

1 clove garlic
1 tsp grated fresh ginger
2 tbsp soy sauce
1/3 tsp ground white pepper
1 tbsp Chinese rice wine
1 pork fillet (1lb 3oz or thereabouts) thinly sliced
1 tbsp peanut oil
1 tsp sesame oil
6 fresh shitake mushrooms, thinly sliced
6oz whole baby corn, drained
4- 6 spears of asparagus, cut into 1 1/2 inch lengths on the diagonal
2 tbsp oyster sauce

Place the garlic, ginger, soy sauce, pepper and rice wine in bowl and mix together well.
Add all the pork and stir until it is well coated in the marinade.
Heat a wok over high heat, add half the oils and swirl to coat the sides of the wok.
Add half the pork mixture and stir fry for about 2 minutes or until the pork changes color.
Remove the pork from the wok.
Repeat with the remaining oils and pork mixture.
Add the mushrooms, corn and asparagus to the wok and stir fry for 2 minutes.
Return the pork and any juices to the wok and stir in the oyster sauce.
Cook, stirring, for another 2 minutes or until it has evenly heated through.
Divide among four bowls poured over hot rice.

Asian flavors · Curry

Easy spinach, tomato and chickpea curry

September 29, 2013September 13, 2018 Belinda

Easy, tasty and healthy. What could be better!

1 onion, chopped
2 garlic cloves, chopped
1 1/4 inch piece ginger, grated
6 ripe tomatoes
1/2 tbsp oil
1 tsp ground cumin (I roast mine, it’s worth it)
2 tsp ground coriander
1 tsp turmeric
a pinch of chili flakes
1 tsp yeast extract (I use Marmite, but you could also use beef or chicken stock concentrate)
4 tbsp red lentils
6 tbsp coconut cream
1 head of broccoli, broken into florets
15 oz can chickpeas, drained
6 oz bag of baby spinach leaves
1 lemon, halved
1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews

Put the onion, garlic, ginger and tomatoes in a food processor or blender and puree.

Heat the oil in a large pan. Add the spices, fry for a few seconds and add the puree and yeast extract.

Boil together for about 2 minutes then add the lentils and coconut cream.

Cook until the lentils are tender, then add the broccoli and cook for about 4 minutes.

Stir in the chickpeas and spinach, squeeze over the lemon and swirl through the sesame and cashew mixture.

Serve with brown rice, if you like

Asian flavors · Fish

Trout with ginger,cilantro and lime

September 10, 2013February 8, 2016 Belinda

Well, after my last posting of the spaghetti with caviar, I thought I would post something very light and slightly less expensive! This is just delectable and very low calorie

Serves 2

2 whole rainbow trout, (about 11 oz each) cleaned and scaled
2 limes, thinly sliced
A 2 inch piece of fresh ginger, julienned
1/4 cup caster sugar
1/4 cup fresh lime juice
Rind of 1 lime, cut into thin strips
1/4 oz fresh cilantro leaves.

Preheat the oven to 350F
Wash the fish and pat dry inside and out with paper towels
Fill the fish cavities with the lime slices and some of the ginger, then place each fish on a large piece of lightly greased aluminum foil.
Wrap the fish firmly to enclose and bake on a baking tray for 20 to 30 minutes, until the flesh flakes easily when tested with a fork.
While the fish is cooking, prepare the syrup

For the syrup;
Combine the sugar and lime juice with 1 cup of water in a small pan and stir without boiling until the sugar dissolves.
Bring to the boil, reduce the heat and simmer for 10 minutes, or until syrupy.
Stir in the remaining ginger and lime strips.
Put the fish onto the serving plates.
Top with the cilantro leaves and spoon the hot syrup over the top.

Baby salmon can also be used for this recipe.

Asian flavors · Fish · Gluten Free

Baked lemongrass and coriander fish

September 3, 2013January 10, 2016 Belinda2 Comments

Another mouthful of flavor explosions. This is also a very quick and light dish.

Serves 4

4 x 7oz fish fillets, like Chilean sea bass, halibut or cod
Plain (all purpose ) flour, seasoned with salt and pepper. (GF people can use coconut flour)
2 to 3 tbsp peanut oil
2 onions, sliced
2 lemongrass stems, white part only, finely chopped
4 kaffir lime leaves, finely shredded
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp finely chopped red chili
6 fl oz or 3/4 cup chicken stock
13 fl oz or 1 1/2 cups coconut milk
1 very large handful fresh cilantro, chopped
2 tsp fish sauce

Preheat the oven to 350F
Toss the fish fillets lightly in the seasoned flour.
Heat half the oil in a large heavy-based frying pan and cook the fish over medium heat until lightly browned on both sides. Transfer to a shallow ovenproof dish

Heat the remaining oil in the pan. Add the onion and lemongrass and cook, stirring, for 5 minutes or until the onion softens. Add the kaffir lime leaves, ground spices and chili and stir for about 2 minutes or until fragrant.

Add the stock and coconut milk and bring to the boil. Pour over the fish, then cover and bake for 20 mins or until tender.
Transfer to a plate.

Stir in the cilantro and fish sauce into the remaining sauce and season to taste.
Pour over the fish to serve

* Kaffir lime leaves are dark green and glossy with a double leaf. They must be shredded very finely as they can be tough.

Asian flavors · Gluten Free · Vegan · Vegetable sides · Vegetable-related · Whole30 compliant

Roasty,spicy,crackling cauliflower!

September 3, 2013January 7, 2017 Belinda

This is heady with spices and roasty flavor. We love cauliflower and I could almost devote a recipe book to this wonderful vegetable!

Serves 4

1 large head of cauliflower, cut into florets, about 6 cups
1 cup diced red onions
1/4 cup canola oil
1/2 tbsp curry powder
1/2 tbsp garam masala
1/2 tbsp fennel seeds
1/4 tsp crushed red chile flakes
2 tsp salt
2 large garlic cloves, minced
1 tbsp grated fresh ginger
1/2 tbsp grated lemon zest
1 tsp freshly ground black pepper
1/2 cup frozen peas, thawed
1/4 cup chopped fresh cilantro

Preheat the oven to 400F

Place the cauliflower, onions, canola oil, curry powder, Garam masala, fennel seeds, red chile flakes, salt, garlic, ginger, lemon zest and pepper in a large bowl.
Toss the ingredients together and blend until each piece of cauliflower is coated with the oil and spices.
Place the mixture in a large shallow baking pan and roast for 25 to 30 minutes, until the cauliflower is crisp tender, turning the cauliflower every 10 minutes to cook evenly.
When done the cauliflower should be golden brown.
Place the cauliflower in a large serving bowl and mix in the peas and cilantro.

Asian flavors · Dessert · Do-ahead · Fruit · Nuts

Mango and ginger cheesecake with kiwi fruit sauce

August 26, 2013September 9, 2022 Belinda

I must thank the wonderful New Zealand cookery book writer, Annabel Langbein, for this wonderful recipe.
It is utterly sumptuous and darn right sexy! The kiwi fruit sauce is so easy and adds such a wonderfully exotic and refreshing addition too.
You can cut individual cheesecakes like the one pictured above with a round cutter which look great or you can serve it in slices.

Serves 8

1 1/2 cups plain sweet cookie crumbs
1 1/2 cups finely chopped macadamia nuts or toasted almonds
4 oz butter, melted
3 tsp powdered gelatine
1/4 cup water
9 oz cream cheese, at room temperature
1/2 cup sugar
3/4 cup cream
2 x 15 oz cans mangos in juice, drained
1/4 cup chopped crystallized or uncrystallized ginger

Method

Mix the cookie crumbs and nuts together.
Stir in the melted butter and combine evenly. Press into a 9-10inch spring form pan. Chill

Heat the gelatine and water in a small pan and stir well to dissolve.
Place in a food processor bowl with the cream, cream cheese, sugar, cream and half the mangos.
Puree until smooth.
Finely chop the remaining mangos and stir into the cream cheese mixture with the ginger.
Pour into the prepared base.
Chill for 4 to 5 hours.

This will store covered for 2 to 3 days.

For the kiwi fruit sauce

3 peeled kiwi fruit

2-3 tbsp sugar

1 tbsp fresh lime juice

Place 2 of the peeled kiwi fruit and the other ingredients in a food processor. Puree in short bursts to prevent seeds pulverizing. (or the sauce will be bitter)

Chill. it will keep 2-3 days.

Use the 3rd kiwi to slice and fan across the cheesecake.

Makes about 1 cup

Appetizers · Asian flavors · Do-ahead · Poultry

Pate with Asian influence

August 24, 2013September 9, 2022 Belinda

This pate is a little different due to the Asian flavors added. Thank you to the wonderful Hugh Carpenter who has some superb Asian-ized recipes which I adore!

It takes minutes to make this in a food processor and continues to improve in flavor if made a day or two in advance

Serves 8 to 10 as an appetizer

1/2 lb chicken or turkey livers
1/4 cup (1/2 stick) butter
1 tbsp finely minced fresh ginger
2 shallots, chopped
2 large cloves garlic, minced
1 tbsp oyster sauce
2 tsp dry mustard powder
1 heaped tsp grated or finely minced orange peel
1/4 tsp salt
1/2 tsp sugar
1/3 tsp 5-spice powder
1/4 tsp Chinese chile sauce (optional)
3 oz cream cheese
2 tbsp Cognac
Sprigs of fresh herbs for garnish

In advance

Trim the fat and sinew from the livers and discard. Cut the livers in half.

In a 10 inch saute pan set over medium heat, melt 2 tbsp butter saute the shallots, ginger and garlic for about 30 seconds.
Add the livers, cover the pan and cook until the livers are no longer pink in the center, about 5 minutes.

Transfer the livers to a food processor fitted with a metal blade. Scrape all the pan juices into the processor as well then add oyster sauce, mustard powder, orange peel, salt, sugar, 5-spice and chile sauce.
Process until completely smooth.
Add the cream cheese to the food processor and blend briefly.
Add the remaining butter and blend until very smooth.
Add the Cognac and blend again briefly.

Transfer the puree to a 2- cups mold. Smooth the surface and cover with plastic wrap to the top doesn’t discolor.
Refrigerate for up to 1 week.
Garnish with fresh herbs and serve with either crackers or toasty bread