Starter:
Smoked salmon salad with wasabi dressingThis is a Waitrose recipe so obviously all the ingredients are from Waitrose but you can use ingredients from anywhere and it tastes just as yummy. For the past two years, COD's parents have sent us a whole side of smoked salmon from Ireland which is gorgeous and we used some of that for this recipe - delish!
Main:
Aromatic
salmon and prawns cooked in coconut milk
This dish is made in one dish but I usually do it in separate dishes - one for each guest. I use Le Creuset ramekins and cut the salmon into thickish slices before putting into the dishes. Obviously you then share the other ingredients out between the dishes. This is served with basmati rice and I like to do green beans or peas with it.
Ingredients
4 thick salmon steaks
Frozen, raw, peeled tiger prawns (as many as you like - I use about 3 per person).
2.5cm/1in piece root ginger, peeled and cut into small, very thin slices
2 large cloves garlic, peeled and cut into small, very thin slices
350g/12oz tomatoes, peeled and halved
1 fresh red chilli, de-seeded and sliced as finely as possible
1 small yellow pepper, de-seeded and thinly sliced
4-6 cardamom pods, roughly crushed
400ml/14fl oz tinned coconut milk
sea salt
2 limes, juice only
handful of fresh mint leaves, chopped
4 thick salmon steaks
Frozen, raw, peeled tiger prawns (as many as you like - I use about 3 per person).
2.5cm/1in piece root ginger, peeled and cut into small, very thin slices
2 large cloves garlic, peeled and cut into small, very thin slices
350g/12oz tomatoes, peeled and halved
1 fresh red chilli, de-seeded and sliced as finely as possible
1 small yellow pepper, de-seeded and thinly sliced
4-6 cardamom pods, roughly crushed
400ml/14fl oz tinned coconut milk
sea salt
2 limes, juice only
handful of fresh mint leaves, chopped
Method
1. Put the fish steaks and prawns in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.
3. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
4. Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.
5. Before serving scatter the mint leaves on top.
1. Put the fish steaks and prawns in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.
3. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
4. Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.
5. Before serving scatter the mint leaves on top.
Dessert
Well, no meal is complete without his Holiness JO making an appearance so am going with his super quick chocolate brownies. These are so easy and delish and go down a treat with the office whenever I make them (it makes loads and COD and I fear our ever expanding waistlines so the leftovers go to the office gannets)
And for those who can't be bothered to watch the whole thing and write down the brownie recipe as you watch, here it is......
Ingredients:
2 x 100g bars of dark chocolate (min 70% cocoa)
250g salted butter at room temperature
200g castor sugar
6 level tablespoons cocoa powder
4 heaped teaspoons self-raising flour
3 pieces crystallized or stem ginger
4 eggs
handful of pecans or walnuts
a handful of dried cranberries or cherries or whatever you fancy
1 clementine (naartjie)
creme fraiche to serve
250g salted butter at room temperature
200g castor sugar
6 level tablespoons cocoa powder
4 heaped teaspoons self-raising flour
3 pieces crystallized or stem ginger
4 eggs
handful of pecans or walnuts
a handful of dried cranberries or cherries or whatever you fancy
1 clementine (naartjie)
creme fraiche to serve
Method:
Preheat the oven to 180 degrees. Smash the chocolate and chop the butter into rough chunks then put both into the food processor. Add the sugar, cocoa, flour and ginger. Wizz this together. While the food processor is running, crack in the eggs.
Scrunch up a large piece of greaseproof paper under a tap, flatten out and lay in a baking tray (approx 32x26cms) and grease. Use a spatula to spoon and spread the brownie mixture evenly into the tray so it is about 2.5cm think. Sprinkle over the nuts and dried fruit and then press them down a bit. Finely grate over the zest of the clementine.
Put the tray in the oven and cook for 12-14 mins (I do mine a smidge longer but perhaps I am using a smaller baking tray....?). They do need to cool before serving and serve with a dollop of creme fraiche.
In other news:
- EEROD got 2 teeth yesterday. Arrived with no fuss. Poor little thing is more concerned with not being able to crawl forward.
- We are in the throws of redoing the garden although with the long-term weather forecast predicting cold, cold and more cold, I am not sure when we will ever get to use it. It does look good though
- April's new thing is bread. I have never cooked bread before.
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