Kim’s Salmon with a touch of Onion

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Layers are grilled onion, hard boiled egg, artichoke puree with walnuts, potatoes, salmon, potatoes.

Cook the onions, do the artichoke puree with walnuts, cook the potatoes till fork tender, layer onions first, pressing down after each layer then egg slices, then artichoke puree, then potatoes, then add the fresh salmon in pieces, then potatoes on top.

Put into a 200 degree oven for about 40 minutes.

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Maureen’s Steamed Mussels with Fennel, Tomato, Grappa & Cream


1 tblsp EVOO 1/4 cup grappa

2 shallots minced 4 cloves garlic finely minced

1/2 cup heavy cream

1 bulb fennel trimmed and sliced thin

1 large tomato cubed 2 Kg mussels cleaned

1/2 cup white wine

1/3 cup basil leaves

salt & pepper to taste

Heat EVOO in large pot over medium heat. Add shallots and garlic and cook until translucent, about 5 minutes. Stir in fennel and cubed tomato and continue cooking another 5 minutes. Mix the white wine, grappa and heavy cream together. Add to the pot and bring to a hard simmer. Add the mussels and the 1/2 the basil leaves. Cover and cook for 7 minutes or until all mussels have opened. Serve immediately garnished with remaining basil leaves and crusty bread.

TEMPLE’S JANSSEN’S TEMPTATION

Gotta love the name. This is basically scalloped potatoes with added pickled, smoked or salted fish. Normally it calls for anchovies but I used smoked herring instead. Great cold weather dish. Ingredients: 1 herring per person 1 medium potato per person 2-3 onions Breadcrumbs Whole milk Preparation: If you are using whole, unsoaked herring, follow instructions and start the day before; fillet and set aside. If using commercially packed, filleted herring (recommended), proceed. Thinly slice (use a mandolin if you have one) the potatoes and onions. Cut the fillets into bite-sized pieces. Butter a baking dish and place a layer of potatoes and onions; dot with herring pieces and pour in enough milk to barely cover. Repeat until you finish with a layer of potatoes/onions and herring, pour a bit more milk over them. Sprinkle generously with breadcrumbs and bake in a medium oven until golden brown and the milk has cooked the potatoes and onions (they should be tender to the fork). We served with buttered peas.

Vic’s Cullen Skink

And for the recipe…..sauté a finely chopped onion until soft, then add three chopped rashers of streaky bacon and a finely chopped stick of celery. After 5 mins, add three diced potatoes and a finely chopped carrot – gently fry for 5-10 mins. Add 700ml of stock (veg or chicken), bring to the boil and simmer until the potatoes are cooked. Add 425ml milk, add smoked haddock – one large fillet will feed 2 people, chopped in chunks – the fish should cook in 3-5 mins. Stir in a few tablespoons of single cream, serve sprinkled with chopped chives on top. Enjoy!

Orange Risotto with Prawns and Feta by Jo Williams

Orange Risotto with Prawns and Feta by Jo Williams

Ok. Looks messy…I meant to take a photo of the risotto on its own and forgot. So basically orange risotto with prawns and feta.

For 2 people:
half a mug of rice
prawns (as many as you want)
2 oranges
some butter
a big piece of onion
dash of white wine
veg stock.

Put oil and a teaspoon of butter in frying pan and add a large piece of onion for a min. Add the rice for 2 mins and then the wine. Add the prawns and slowly add the veg stock and juice of 1 orange until rice is cooked and then fold in the cleaned pieces of the other orange, feta, teaspoon of butter and salt and pepper. Recipe doesn’t need the feta or the feta can be substituted for Parmesan, goat’s cheese, blue cheese etc etc

Smoked Salmon Cucumber Sushi Rolls by Kim Vanzi

Smoked Salmon Cucumber Sushi Rolls

I love sushi, but have to watch the raw fish so I figured I would try it with smoked salmon.  Add a bit of cream cheese to counteract the amount of salt in the soy sauce and the salmon plus the refreshing cucumber.  For the rice I used this recipe Sushi Rice (from japanese.about.com)  and in that recipe I substituted the rice vinegar with apple cider vinegar with a pinch of sugar (came from The Cook’s Thesaurus).  This is very important to follow the recipe precisely or the rice will not have the right texture and stickiness needed.

Sushi Nori Wraps
Prepared Sushi Rice
Finely sliced cucumbers partially skinned and with the seeds removed
Finely sliced carrots
Smoked salmon pieces
cream cheese
Toasted sesame seeds (optional)
Soy sauce, wasabi, ginger

It is best if you have a rolling mat but if not you can use a kitchen towel and plastic wrap.  Take your mat I like to put plastic wrap on that too just because I am a neat freak, but you don’t have too.  Place the nori sheet on the plastic wrap, wet your hands with water and take the rice and pat it all over the mat leaving a space above of about 1 inch with out rice, keep wetting hands to press the rice down.  Then top with Salmon going across in a row.  Same with the vegetables.  I put a small layer of cream cheese mixed with some wasabi in a line after the salmon and before the vegetables.  Next is the hard part roll up your sushi slowly, tightly, and squeezing to make sure everything is tight.  Do this to until you have about 1 cm left. Then wet the nori slightly with your finger dipped in water continue to roll to the end.  Take your log of sushi to a cutting board with a very sharp knife you can cut it into an 1 and 1/2 inch segments. Dip in toasted sesame seeds.   place on a nice dish an serve with chopsticks, soy sauce, extra wasabi, and ginger.  Get some sake and make a whole Japanese meal.

Note:   IF you can get really fresh fish you can do it with fresh fish instead of smoked salmon.  You can also just make an all vegetable sushi.  Shrimps, eel and octopus should always be cooked.

Smoked Salmon Rolls by Giselle

Smoked Salmon Rolls by Giselle

 I have these for breakfast sometimes and they are simplicity themselves!

Slice of smoked salmon
couple teaspoons cream cheese
Rocket leaves

Little freshly ground pepper
Lemon wedges

Put the salmon slice on a surface, put 2 teaspoons of the cheese across the middle, top with the rocket leaves, roll up and place on a plate.
Grind a little pepper over the top and a squeeze of lemon juice.

Oh, and Enjoy!!

Leak and Salmon Pinwheels by Amber

Leak and Salmon Pinwheels by Amber

3 medium to large leaks
White wine (optional)
100 grams of Cream
500 grams salmon filet (2)
Ground Fennel Pollen to taste
Salt
Pepper
Olive oil

To assemble, you’ll need Saran Wrap and a cooking bag.

1. Finely slice leaks and soak in water to remove dirt. Rinse a few times.
2. Heat a couple of tablespoons of olive oil and slowly sauté the leaks until they are soft. (Don’t forget to add salt and black pepper.) Add wine and cook off alcohol if you are using wine.
3. When leaks are completely soft, add cream and heat through. Mixture should not be runny so adjust quantity if needed!
4. Let leaks cool.
5. Butterfly salmon if it is particularly thick.
6. Lay down piece of saran wrap and lay filet on top. Sprinkle with Fennel pollen. Cover filet with the cooked leaks and roll like you would a filled cake.
7. Wrap the saran wrap around the roll as tightly as you can and put in a bag.
8. Bring a large pot (like one you’d use to boil at least 500 grams of pasta) and turn off. Add bagged salmon, cover pot and let sit.
9. 30 minutes later, you have perfectly cooked salmon.