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Archive for February, 2009



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Originally uploaded by PhotoLouis

A recipe for a quick salmon and broccoli bake. Click on the photo to view a pictorial version of the recipe.

Ingredients:

Salmon – flaked
Broccoli Florets
Onion
Mushrooms
Creme Fraiche
White Wine
Olive Oil
Salt & Pepper

First steam the broccoli until tender. Then transfer to a roasting dish.

Dice an onion, a few mushrooms and gently brown in some olive oil. Add some white wine so that there is some liquid in the pan. If you prefer not to use alcohol just put in a bit of stock, or other liquid of your own choice.

Grate some cheese and add it to the pan. I find that it is best to use a mixture. Stronger cheeses and blue cheeses are always good. Here I used some old strong cheese, cheddar and parmesan.

Stir in some creme fraiche. A couple of table spoons is enough.

Spray a little olive oil on some salmon pieces, sprinkle with salt, pepper and some fennel seeds. Wrap in tin foil and place in a hot oven for 10-12 minutes, or until nice and soft. Don’t over cook the salmon as it is going back in the oven! I normally set the oven to about 180.

Once the salmon is nice and tender take it out of the oven and flake it.

Mix the salmon in with the broccoli in the baking tray.

Add the liquid from the pan so that it spreads over all the broccoli and salmon. Sprinkle some more grated cheese over the dish and put in a hot oven for 10-20 minutes. I normally set the oven to about 180.

The finished result plated with some Austrian style red cabbage and all ready to eat!

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Turkey Curry


Yet another recipe! That’s all I appear to do here, I’ll have to change that.

Ingredients:
4 Turkey Breast Pieces
1 Onion
1 Red Pepper
Few Cloves Garlic
Few Mushrooms
Gujarat Masala Paste
Coconut Milk
Coconut Cream
Black Pepper Seeds
Coriander Seeds
Salt & Pepper
Root Ginger
Juice of a Lime
Sweet Potatoes

Start by chopping the onion, garlic, mushrooms and pepper.
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Place a little olive oil in a pan and gently fry the onion and garlic until translucent, be careful not to over cook at this stage otherwise the garlic may burn.
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Cut the turkey pieces into strips.
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Add the turkey strips to the pan and cook until the meat turns white.
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Add some fresh ground ginger to the pan.
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Cut a lime in half and squeeze into the pan. If you have a waste disposal it is a great idea to chuck the used limes in as it is a very good cleaning agent.
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Salt and pepper to taste.
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Now is a good time to add the various spices. Masala paste, the amount used will depend on your own taste, start with a couple of heaped teaspoons and increase as you see fit. Put some mustard seeds and coriander seeds into a pestal and crush and add to the pan. Some coconut milk should be added, again the amount is variable depending on your own taste. I also add about half a sachet of coconut cream. If I need to add more liquid I would normally put some wine into the pan also, of course you can always use water or stock.
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Stir well and allow to simer gently. The amount of time required to simer will depend on wheather you intend to serve straight away or you want to cook the curry in a slow cooker for the rest of the day.
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Transfer the curry to the slow cooker, place the lid on.
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Peel and dice some sweet potatos.
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Add the sweet potatos to the slow cooker, replace the lid and continue cooking until you are ready to start eating!
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This is a mild curry to which you can add some creme fraiche before serving if you want to make it just a little bit more creamy.

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