Exceptional Jasmine Thai Salmon

"That smells disgusting" says one, "That smells really bad" mutters another.

Not great words to hear, as you are rushing to prepare dinner, two hours later than normal, after the day from hell.  The mood that I was in this late in the evening, and before the first glass of wine had had a chance to mellow me out - well my response was - "that's too bad, it's dinner - eat it or not!!!!"

Silently I am hoping that it wasn't going to be as bad as they thought it would be, that it was just the underlying smell (the one that they all dislike) of fish sauce, and that once they got over the smell, and tasted the dish, everything would be fine.

Saying that though, this recipe did have a rather unusual element to it - jasmine tea leaves!!  Now this is when I began doubting myself, and thinking that the way that this day had unfolded, the meal would probably be a disaster too!!!

Calm down, take another sip / gulp of wine, and keep on cooking......

Given that I was running so late getting this dinner underway, the saving grace of this meal was how incredibly simple, and quick it was to make.

I found the recipe in a little supplemental cook book that came with a Delicious magazine several months ago.  In it was an advertisement for Dilmah Teas - entitled Tea Gastronomy.  The picture below shows the tea bags used in the recipe.

I did make a couple of changes - I will highlight what I have done.

Exception Jasmine Thai Salmon
From an advertisement for Dilmah Teas in a Cookbook called Seasonal Flavours - from Delicious Magazine

Serves 4


2 x Dilmah Fragrant Jasmine Green Real Leaf Tea bags
1/2 cup water
3/4 cup fish sauce
2 tbs lime juice
2 tbs sweet chilli sauce
2 tbs oil
1 tbs brown sugar
4 x salmon fillets
1/3 cup roughly chopped cashews

Salad
snow peas, finely shredded
english spinach leaves
lebanese cucumber slices

Sesame oil drizzled over the salad.

Coconut rice to serve

Preheat oven to 200 degrees.

Tear the teabags open and sprinkle the tea leaves into a frying pan.  Stir in the water, fish sauce, sweet chilli sauce, lime juice, oil and brown sugar.  Bring to the boil over medium high heat.  Simmer for 1 minute. *

Add the salmon and cook each side for 30 seconds.  Transfer the salmon and liquid to a baking dish and bake for 5 minutes, or until cooked to your liking. **

Combine the salad ingredients, drizzle with sesame oil.  Serve with the salmon.  Sprinkle with the chopped cashews.

* I actually simmered the liquid for several minutes - I did wonder if I was in fact stewing the tea, but it worked out OK.  I wanted to get the sauce to a little thicker consistency.

I didn't put the liquid with the salmon in the oven - basically because I wasn't reading the recipe correctly.  Cooking for 5 minutes still left the middle of the salmon quite raw, so if you like it cooked through - cook for a few (say 3) minutes longer.  While the salmon was in the oven I left the sauce simmering on the stove top.  When I served the meal, I poured a little of the sauce over the top of the salmon, and served the rest alongside the dish in a little jug.

The end result, after all those exclamations of disgust at the beginning of the cooking???

This was a beautiful, light, refreshing, healthy meal!!!  Loved by all who ate it!!!

Definitely one to make again - perhaps I will plug their noses next time!!!

So Dear Readers is there a particular ingredient that you use that people dislike the smell of, but once in the meal all complaints are gone?

Healthy Fish and Chips!

I am always looking for ways to reduce the fat intake in our meals - I like to try and bake instead of fry whenever it is possible.

I saw a recipe in this months Good Taste Magazine for fish - it was for Parmesan and Dill Crumbed Fish.  I looked over the ingredients, modified them slightly, and then decided to bake the fish rather than fry it as they had suggested.  The result - beautiful crispy, tasty fish!!!  So if you love your fish and chips, but always feel guilty after eating it why not give this a go??

I have used Basa as my fish of choice.  I like it because it is not overly fishy in smell or flavour, it has no bones, it is firm, but best of all it is very reasonably priced.  At around $14 per kilo you can easily feed a family of 4 for around $12!!  It is particularly good if you are trying to introduce your kids to fish, I started mine off with a teriyaki sauce with the basa - they loved it!

Parmesan and Dill Crumbed Fish


Serves 4

1 cup plain flour
2 eggs, lightly whisked
2 tbs milk
3 tbs chopped dill
1 1/2 cups panko breadcrumbs*
1/2 cup grated parmesan cheese
800g white fish fillets
Galic Olive oil spray

With the fish cut in half horizontally, then cut each piece in half again to give you four "Fingers" of fish.

Place the flour into a plate, and season lightly with salt and pepper.

Add the egg to a second plate, and whisk in the milk.

Combine the dill, panko breadcrumbs and parmesan on another plate.

Dip the fish into the flour mixture first, then the egg mixture, making sure that you wet all of the flour.  Shake off the excess egg mixture, then dip, and firmly press into the breadcrumb mixture.

Place the crumbed fish onto a tray that you have lined with foil.  Repeat with the remaining fish.  Place in the fridge for 10 minutes to chill.

Preheat oven to 200C.

Line a baking tray with baking paper - spray the tray with the garlic olive oil spray.  Place the crumbed fish on the baking tray and spray the fish with the garlic olive oil spray.

Bake for 5-10 minutes, or until the underside is golden.  Turn the fish, spray again with the garlic spray and cook for another 5-10 minutes until golden.

Serve with oven fries and a salad and you have fish and chips without the guilt!!!

* Panko crumbs can be found in the Asian section of the supermarket, or from Asian grocery stores.  I am in love with panko crumbs - they make everything so lovely and crispy - give them a try next time instead of your usual crumbs!!

If you are cooking oven fries along with this I suggest you add them to the oven around 10 minutes before you add the fish, as they take slightly longer (depending on type) than the fish.

So Dear Readers do you have a favourite meal that you have given a healthy makeover.  If so what is it?

Apricot Chicken

One could be excused for thinking that I may have fallen off the perch this week!  In fact one reader asked me "What's going on - aren't you eating??"  I'm glad someone notices if I don't post - it means there are people out there reading along!!  Thank you Dear Reader!!

Yes, it has been a very slow week in the kitchen this week.  We were away last weekend, and then this week has been marred by a cracked tooth - which made all other things go from my brain (especially the meal I had just eaten) - not that it had anything at all to do with the meal!

Then there were other, what I call "Crap" meals - which my reader asked again - "So what, we don't get to hear about the crap?"   When I say "Crap" I mean a meal pulled together from leftovers from the freezer (which was actually some of the pulled pork - remember that one? - Made into Burritos - Yum!!)  Then there was the other recipe that was not a huge success - but I think that had more to do with the meat than the recipe - that was Coca Cola pork.

Last night we went out for Greek food - so once again - no dinner cooked.  I must tell you about that meal.  It was what they termed a "claypot" dish - duck breast cooked with cinnamon and honey, with apricots and strawberries.  PLEASE, if one of you have a recipe for a meal like this I have to have it!!  I have googled and googled - but come up with nothing!!  I even asked them for the recipe last night - but to no avail.  Oh to describe the dish - succulent meat that was so tender it was falling apart in a deliciously sweet sauce.  Heaven!!  NQN - do you have a recipe???  It seems to be a regular on the menu at this restaurant, as it was several years ago that I had it, and it is still as good as I remembered! The restaurant (if you are interested) is The Claypot Restaurant at Gordon - so if anyone knows anyone who may be able to get the recipe - please do!!!

So in the interests of keeping up with "my postings" here are the recipes for this week.

Apricot Chicken
Serves 4
(Adapted from the CSIRO Cookbook)


2 tbs plain flour
1 tbs Moroccan Spice Mix
1.2 kg chicken thigh cutlets, trimmed, skin removed, cut into cubes
1 tbs olive oil
1 onion, finely diced
3 cloves crushed garlic
4 springs fresh thyme
1 x 400ml apricot nectar
150g dried apricots, chopped
1/2 -1 cup chicken stock


Combine the flour and spice mix in a large bowl, then add the chicken cubes, and mix to coat the chicken with the flour and spice mix.


Heat the olive oil in a large heavy based saucepan over medium high heat and brown the chicken.  Remove from the pan and set aside. 


Add the garlic and the onion to the pan and stir for approximately 5 minutes, or until the onion has softened.  Add the thyme, apricot nectar, apricots and half the stock.  Bring to a simmer.  Return the chicken to the pan and simmer for approximately 20-25 minutes, or until the chicken is cooked through and tender.  Add more chicken stock if the mixture become too dry.


Serve with rice and steamed vegetables.


So as you see nothing there to break a tooth over!!  Just have to put that down to "old age" I think!

This really was a lovely take on an old classic (remember the one that your Mum used to make with the Apricot Nectar and French Onion soup mix??)  This is so much better!!!  Not what you would call a world class meal - but good healthy "comfort food".  Try it - but if you do break a tooth don't blame me!!!!


So Dear Readers do you have slow weeks in the kitchen - weeks where you are just not motivated, where you just pull things together and hope for the best?  What do you feed people when you yourself don't feel like eating, but you know the hungry masses will revolt if you don't feed them?  Please tell.

Chicken Meatballs and Spaghetti

It's Monday night - back to the old routine - sport, in and out, people leaving early - and a meal has to fit in there somewhere!!

I liked the look of this recipe - you have the meatballs - who doesn't love meatballs, but you didn't have to pre-cook them - just pop them into the simmering sauce, cover and wait 20 minutes!!  How easy is that?  They were pretty tasty too!

Chicken Meatballs and Spaghetti


Serves 6


1 tbs olive oil
1 onion, finely chopped
2 cloves crushed garlic
100g pancetta, finely chopped
3 tbs tomato paste
500g bottle of good quality tomato pasta sauce with basil added
400g chopped tomatoes
1/4 cup torn basil leaves, plus extra to serve
500g dried spaghetti


Meatballs


1kg chicken breast mince
1/2 bunch of flat leaf parsley, chopped finely
1 cup fresh breadcrumbs
1/2 cup freshly grated parmesan cheese
50g pine nuts, toasted *
1/4 cup pesto


Process the bread in a food processor, and put to one side.  Use the food processor to chop the onion and garlic for the sauce, put to one side.  Then use the food processor to chop your parsley.  If you have the right attachment, you can also grate your parmesan.  Now I can hear you now "Madame T" "if you had a Thermomix you could do it all in there!!!"  Well I don't so I have to make do!! Of course you can do all this manually, but why make it hard on yourself??


Mix all the meatball ingredients together in a large bowl.  Shape into small walnut sized balls.  Place on a foil lined tray and place in the fridge for 15 minutes to firm up.  Just a tip - having slightly wet hands makes for easier meatball rolling!!!

Heat the oil in a large saucepan over medium heat.  Cook the onion and garlic for 1 minute, or until fragrant.  Add the chopped pancetta and cook for 4-5 minutes, or until the onion is soft.  Add the tomato paste, and stir to combine.  Add the pasta sauce, tomatoes and basil.  Season with salt and freshly ground black pepper.  Bring to the boil, then reduce heat to low.  Add the meatballs, try and stir the meatballs gently into the sauce (without breaking them - so that they are immersed in the sauce).  Cover with a lid and cook for 20 minutes, or until the meatballs are cooked through.

Serve over spaghetti that has been cooked according to packet directions.  Top with more shredded basil and grated parmesan cheese.

* To toast pine nuts - heat a non stick frypan over medium heat, add the pine nuts, and constantly stir over the heat until they have browned.  Once browned remove immediately from the pan, or they will continue cooking and burn.

The beauty about this dish is that there is hardly any fat in the dish - and not having to pre cook the meatballs really saves you time and mess!!  Yes, I admit making the meatballs takes a little time - but it is so much nicer than just having the usual spag bol!!!  Get the kids involved (if you dare!!!) let them make the meatballs!!!!

Swordfish with Agrodolce

I ran across this recipe several years ago, I think it was in one of those "Italian Editions" of Delicious magazine.  I thought at the time how lovely and simple the meal looked, as it was my birthday at that time,  I decided to make it as my "birthday treat dinner".  I have only made this dish a few times, but it is one of those meals that stays with you because of it's simplicity and it's gorgeous flavour.

Agrodolce literally means sweet and sour in Italian - "agro" (sour) "dolce" (sweet).  So it is swordfish with an Italian sweet and sour sauce.  If you haven't tried swordfish - or are just looking for a fish that is not too fishy - give swordfish a try - it is one of the "meatier" fish, in that it doesn't flake apart - you cut it almost like a steak, but don't overcook it or it will become tough like a chewy old steak!!!

This is an incredibly easy dish to make - the agrodolce sauce is pretty much like making caramelised onions, and then adding a few more ingredients at the end.  It is also a very healthy dish as there is very little oil in the dish.

Swordfish Agrodolce


Serves 4


4 swordfish steaks


2 1/2 tbs olive oil
2 onions, thinly sliced
1 tsp salt
1 tbs caster sugar
1 tsp rosemary, finely chopped
1/2 cup sultanas
425g can chopped tomatoes
rind and juice of 1 lemon
2 tbs flat leaf parsley, chopped


Heat the oil in a large frypan over medium heat.  Add the onion, and the salt.  Cook for 1-2 minutes, stirring, or until the onion starts to soften.


Add 1/2 cup of water and the sugar, stir to combine, then cover and cook for 15 minutes, or until the onions are very soft.  Remove the lid and cook the onions, stirring constantly, until the onions brown and caramelise.  Add the rosemary, sultanas, tomatoes, lemon zest and juice and cook for a further 304 minutes, or until nice and thick.  Season to taste with salt and freshly ground black pepper, and add the chopped parsley.


To cook the swordfish heat a small amount of olive oil in a frypan over medium high heat.  Cook the fish for 2-3 minutes on each side, or until cooked through.


Serve with baby rocket, lemon wedges and my old favourite "smashed potatoes" (you will find the recipe in the index!!)

Another lovely dish to help welcome in Spring!!!

So Dear Readers are you starting to make the transition from winter meals to light and lovely fresh spring time meals?  What is your favourite?  Mine is still seafood!!!!

Peri Peri Chicken Burgers

If you are looking for something quick, easy, and healthy for a meal, how about Peri Peri Chicken Burgers?

The other night people were in and out, I was not sure how many were eating so I decided to get some chicken breasts and some rolls and make chicken burgers.  "The Darlings" don't like spicy - so I didn't marinate theirs in the perir peri sauce - but it still made for an easy dinner.

Peri Peri Chicken Burgers


Serves 4


1 double chicken breast, sliced in half horizontally
2 tbs Peri Peri Sauce * see photo
3 cloves of crushed garlic
juice of 1/2 lemon
1 tbs olive oil
1/2 bunch coriander leaves, chopped
freshly ground pepper


Combine all the above ingredients in a bowl, add the chicken pieces and marinate for at least an hour.


To cook, you can either pan fry (which is what I did) or you can char grill on the BBQ.


To serve, top the bun with Perinaise (see photo), lettuce, tomato, avocado, and pickled cucumbers.  Add sauce of choice - sweet chilli of course, and enjoy!!!

Pickled Cucumbers


1 cucumber, shaved into ribbons
1/2 cup rice wine vinegar
1 red chilli, finely diced
1 tbs caster sugar


Place the rice wine vinegar, sugar and chilli in a bowl.


To shave the cucumber into ribbons, use a vegetable peeler.  Add the cucumber to the vinegar mixture.  Marinate for as long as you marinate the chicken.


How's that for a simple dinner?

Food has been a bit of a non event in this house this week - must still be in a funk about my oven!!!  Every time I think of a recipe I have to remind myself - No Oven!!!  I attempted to make sweet potato rosti last night - they looked nothing like the photo, and were a bit of a disaster - so won't even bother sharing that recipe!!

I am trying to get myself out of the funk tonight - have just been shopping and have multiple choices for dinner tonight - will see what I feel like cooking when I get all the groceries away!! (probably nothing!!)

Dear Readers do you ever get in food funks?  How do you get out of it?  Me .... I am hoping someone comes up with a website that tells me what to we are having, plans it all, buys it all (and cooks it all!!!!) LOL - wouldn't that be great!!

Marble Cake with Chocolate Frosting

Yesterday I conducted my own little scientific experiment.  Could you substitute gram for gram a butter replacement for butter?  What I wanted to do was replace butter with Rice Bran Oil Spread.  Why you ask?  Well this spread is made from pure rice bran oil, it has a similar taste to butter, but has half the amount of saturated fat!!  It also contains no cholesterol.  In addition to that it contains oryzanol, which anecdotally has been said to help reduce cholesterol absorption.  So, if replacing butter gram for gram with a replacement works, why not use it more often - we can all do with reducing our saturated fat intake.

So Dear Readers, did the experiment work?  Well the proof is in the pudding, or should I say cake!!

Looks like a cake, smells like a cake, and most importantly tastes like a cake!!!

So here is the recipe for a cake with half the saturated fat of a regular cake!!

Marble Cake with Chocolate Frosting


200g Rice Bran Oil Spread (butter)
1 cup caster sugar
1 tsp vanilla extract
3 eggs
1 cup self raising flour
1 cup plain flour
2-3 drops pink food colouring
1 tbs cocoa powder, sifted


Frosting
100g soft butter
2 cups icing sugar mixture
1 tbs cocoa
2 tbs milk


Preheat oven to 180C (non fan) Lightly grease a square (I used 23 cm base measurements pan) cake pan with melted butter, line with baking paper.


Using an electric mixer beat the rice bran oil spread, sugar and vanilla in a medium bowl until pale and creamy.  Add the eggs, beating well after each addition, until well combined.  Sift together the flours.  Reserve 2 tbs of the milk.  Fold half of the flour mixture into the "butter" mixture, and then half of the milk.  Repeat with the remaining flour and milk.  Mix until well combined.


Divide the cake batter evenly among 3 bowls.  Add a few drops of pink food colouring to one bowl, mix well.  Combine the cocoa powder with the reserved milk and add to another portion.  Combine well.


Place alternate spoonfuls of the 3 mixes into the prepared cake tin, tapping the base on a flat surface to settle the mixture.  Use a skewer to gently swirl the batters together to create a marble effect.  Tap the base of the pan on a flat surface again to smooth the surface.  Bake in the oven for approximately 40 minutes, or until the a skewer inserted in the centre comes out clean.  Remove from the oven, and set aside in the pan for 5 minutes.  Turn out onto a cake rack to cool completely before icing.

To make the frosting, place the butter in the bowl of an electric mixer and beat until creamy.  Sift over the combined icing sugar and cocoa powder, beat until well combined.  Add the milk and beat until fluffy.


You will note that I didn't replace the butter in the frosting - I didn't think the consistency of the rice bran oil spread would lend itself too well to the frosting - but be my guest and give it a try.  Let me know how you fare!!!

So Dear Readers, please share with us if you have had similar experiments that have worked out - we would would love to hear from you.

Coq Au Vin

The weather on Sunday was a tempter of things to come.  I knew the lovely warm sunny days weren't here to stay (just yet) - but it did make me think that Spring is only a month away.  You know what that means - summer will be here before we know it!!  Blogging, while though very enjoyable, has led to a couple or three unwanted kilos coming to visit, and outstaying their welcome - if I don't evict them now I will regret it come Summer.

So faced with the decision of what to make for dinner last night I was teased with the lovely glossy photo of Coq Au Vin in the current edition of MasterChef Magazine, or I was brought back to reality with the "healthy" version in the CSIRO diet cookbook.  Hmmmm what should I choose?  I looked over the list of ingredients - pretty much the same - oh, except the MasterChef one had 100g butter, 1/4 cup plain flour, brandy, and 200g of speck!  Of course they suggested serving with crusty bread rolls too!!  A little bit too tempting!

No, I will not be tempted - I will make the healthy version and I will have mine with lashings of beans and broccoli!!!  Can you see my halo glinting in the light???

You know what though, it was really very tasty, and the plates were all empty - so it could not have been too bad. (I have been told I am not allowed to rate my own food anymore - they were pretty generous though - I think it got an average of 6 from everyone).

So if you are looking to be good give this recipe a try.

Coq Au Vin
Serves 4


2 tbs olive oil
100g lean bacon, diced
350g french eschalots (they said onions)
1 clove crushed garlic
900g skinless chicken drumsticks and thighs on the bone, trimmed of fat (I used lovely legs, and boneless thighs)
2 cups red wine
1 cup chicken stock
3 Roma tomatoes, diced
2 bay leaves
1 tbs cornflour mixed with 2 tbs cold water
250g button mushrooms


Heat half of the oil in a large heavy-based saucepan over high heat.  Add the bacon, onion and garlic and cook for 5 minutes, or until the onion is soft.  Remove from pan and set aside.


Return pan to heat, add remaining oil and cook chicken in batches for 5 minutes or until golden.  Return all chicken and bacon mixture to pan, add wine, stock, tomatoes, mushrooms, and bay leaves and bring to the boil.  Reduce heat and simmer, covered for 45 minutes, or until the chicken is tender.  Remove lid, and stir in cornflour mixture and simmer uncovered for a further 10 minutes.


Serve with steamed green vegetables.


I was left with quite a lot of liquid, along with the bacon and mushrooms etc so I decided to have some for lunch today as a soup - it was really good.  Now I can justify having pasta tonight if I wish!!

Yes alright, I am sure the MasterChef recipe would have had more body, it looks more golden and glossy (damn that olive oil spray they use!) - they marinated theirs, but from a time and health perspective - mine did the job.  We were all happy, our bellies were full, and that was another night's dinner over!  Most importantly though, I went to bed not regretting what we had eaten for dinner all in the name of blogging!

So Dear Readers what are you doing to get back into shape for Spring (or are you one of the lucky few who can eat all they want and not gain a single kilo??)  Please don't tell me if you are - I just don't want to know about it.  Me, I will continue to run around the block, while you drive to the shop to pick up the newspaper!!!