Category: favorite

Categories
Dinners favorite

Nasi Goreng with Mackerel

225g (8oz)long grain rice
2 x 175–225g (6–8oz)mackerel, cleaned
2large eggs
Sunflower oil, for frying
6large shallots, sliced
175g (6oz)peeled, cooked North Atlantic prawns
1 tbsplight soy sauce
5cm (2in)piece of cucumber, quartered lengthways and sliced
4spring onions, chopped
For the nasi goreng paste:
3 tbspgroundnut oil
4large garlic cloves, roughly chopped
2large shallots, roughly chopped
15g (½oz)roasted salted peanuts
6medium-hot red chillies, chopped
1 tbsptomato purée
½ tspblachan (dried shrimp paste)
1 tbspketjap manis (sweet soy sauce)

First make the nasi goreng paste: put all the paste ingredients into a food processor and blend. Then cook the rice in boiling, salted water for 15 minutes, until just tender. Drain, rinse well and then spread it out on a tray. Leave to cool.

Preheat the grill to high. Season the mackerel on both sides with salt and pepper. Lay them on a lightly oiled baking sheet or the rack of a grill pan and grill for 4 minutes on each side. Leave them to cool and then flake the flesh into large pieces, discarding the bones.

Next, beat the eggs with salt and pepper and then heat a little oil in a frying pan and make three omelettes. The object is to get them as thin as possible. Cook each one till the egg has lightly set on top, then flip over and cook a few seconds on the other side. Roll the omelettes up and leave them to cool. Then thinly slice the omelettes into strips.

Pour 1cm (½in) of sunflower oil into a frying pan. Add the shallots and fry over a medium heat until crisp and golden brown. Lift them out with a slotted spoon and leave to drain on kitchen paper. Spoon 2 tablespoons of the oil from frying the shallots into a large wok and get it smoking hot. Add 2 tablespoons of the nasi goreng paste and stir-fry for 2 minutes.

Add the cooked rice and stir-fry over a high heat for 2 minutes, until it has heated through. Add the prawns, the strips of omelette, the fried shallots and the flaked mackerel and stir-fry for a further minute. Add the soy sauce, cucumber and most of the spring onions, toss together well and then spoon onto a large, warmed plate. Sprinkle with the remaining spring onions and serve immediately.

Categories
Cod Dinners favorite

Lemon Cream Oven Baked Cod

  • 4 x 150- 180g / 5 – 6 oz fish fillets , about 1.5cm / 1/2″ thick, skinless and boneless (Note 1)
  • 50g / 4 tbsp unsalted butter
  • 1/4 cup cream
  • 1 – 2 garlic cloves , minced
  • 1 tbsp Dijon mustard
  • 1 1/2 tbsp lemon juice
  • Salt & pepper
  • 1 1/2 tbsp shallots, finely chopped
  • Fresh parsley and lemon slices , to serve

Preheat oven to 200°C / 390°F (all oven types).

Place fish in a baking dish – ensure the fish isn’t crammed in too snugly. Sprinkle both sides of fish with salt and pepper.

Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.

Sprinkle fish with shallots, then pour over sauce.

Bake for 10 – 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

Categories
Dinners favorite

Crispy Potato Galette with Smoked Fish and Dill Crème

  • 1/2 cup crème fraîche
  • 1 small shallot, minced
  • 2 tablespoons finely chopped dill
  • 2 teaspoons fresh lemon juice, plus more for brushing
  • Kosher salt and freshly ground pepper
  • 3 baking potatoes (1 1/2 pounds), peeled
  • 4 tablespoons unsalted butter, 2 tablespoons melted
  • 1/4 pound thinly sliced smoked salmon
  • 1/4 pound thinly sliced smoked sturgeon
  • Extra-virgin olive oil, for brushing
  • Freshly snipped chives and caviar, for garnish

In a bowl, stir the crème fraîche with the shallot, dill and the 2 teaspoons of lemon juice. Season with salt and pepper. Whisk the mixture until thickened, about 30 seconds.

Preheat the oven to 425°. On a box grater, coarsely shred the potatoes. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. In a bowl, combine the potatoes with the 2 tablespoons of melted butter and season with salt and pepper.

In a small nonstick skillet, melt 1 tablespoon of the butter. Add half of the potatoes and pat them into a disk about 1/2 inch thick. Cook over moderately high heat, turning once, until golden, 3 minutes per side. Transfer the potato galette to a baking sheet. Repeat with the remaining 1 tablespoon of butter and potatoes. Bake the galettes for 10 minutes, until cooked through and crisp; transfer to a platter and let stand for 15 minutes.

Spoon the shallot-dill crème onto the galettes and top with the smoked fish. Lightly brush the fish with olive oil and lemon juice and season with salt and pepper. Garnish with chives and caviar. Serve right away.

Categories
Dinners favorite Salmon

Salmon Burgers with Pickled Cucumbers

  • 1½pounds boneless, skinless center-cut salmon, patted dry
  • 5scallions, green parts finely chopped, white parts thinly sliced
  • 1 1-inch piece ginger, peeled, finely grated (small amount)
  • 1garlic clove, finely grated
  • 2tablespoons plus ⅔ cup mayonnaise (small amount)
  • Kosher salt

  • 1teaspoon toasted sesame oil
  • 4teaspoons unseasoned rice vinegar, divided
  • 3medium Persian cucumbers, shaved lengthwise
  • ½serrano chile, very thinly sliced crosswise
  • 1teaspoon sugar
  • ¼cup (or more) vegetable oil
  • ½cup rice flour
  • 2cups tender herbs, such as torn mint and/or cilantro leaves with tender stems
  • ¾cup trimmed watercress
  • 2teaspoons toasted white sesame seeds (optional)
  • 4brioche buns, lightly toasted

Cut salmon into 2″ pieces. Transfer one-third of salmon (about 8 oz.) to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining salmon and pulse 4–5 times until pieces are no bigger than ¼” (be careful not to make it too smooth). Transfer to a large bowl.

Mix in scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt; toss to combine. Form mixture into 4 patties about ¾” thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 (you’ll want to chill the patties so that they hold their shape before getting cooked).

Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside until ready to use.

Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes, squeezing lightly to expel water; discard cucumber liquid. Add chile, sugar, and 2 tsp. vinegar to bowl; toss to coat. Chill until ready to assemble burgers.

Heat oil in a large nonstick skillet over medium-high until oil begins to shimmer. Remove salmon patties from fridge right before cooking and sprinkle with flour just to coat the outside (you won’t need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3–4 minutes on each side (you don’t want to overcook).

Toss herbs, watercress, sesame seeds, if using, scallion whites, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, reserved special sauce, herb mixture, and pickles.

OPTION 2
20 ounces salmon fillet skinless and uncooked

1/2 cup Panko style bread crumbs or regular bread crumbs

2 green onions chopped

1 tablespoon olive oil

2 teaspoons dijon mustard

3/4 teaspoon salt

1/4 teaspoon pepper

Instructions

  1. Rough chop 3/4 of the salmon. Process remaining salmon in a food processor or blender until almost paste like.
  2. Add salmon and remaining ingredients to bowl and combine.
  3. Form into 4 patties.
  4. Chill for 15 minutes in refridgerator before cooking.
  5. Heat skillet, grill or air fryer to about 390-400 degrees.
  6. Cook 4 minutes on each side or until completely cooked through and center feels slightly firm. Internal temp should be 145 degrees.
Categories
Dinners favorite Vegetarian

Orecchiette with Mushrooms, Leeks, and Almonds

  • ¼cup plus 2 tablespoons olive oil, divided
  • ½cup raw almonds, coarsely chopped
  • ½cup parsley leaves with tender stems, chopped
  • 1teaspoon finely grated lemon zest
  • 2tablespoons plus ⅓ cup grated Parmesan, dividedKosher salt, freshly ground pepper
  • 1pound shiitake mushrooms, stemmed, large caps torn in half
  • 2large leeks, pale-green and white parts only, halved, sliced into ¾-inch pieces
  • 2garlic cloves, grated
  • ¾cup vegetable stock
  • 12ounces orecchiette

Heat ¼ cup oil in a large skillet over medium-high. Cook almonds, tossing frequently, until lightly golden, 1–2 minutes. Using a slotted spoon, transfer almonds to a medium bowl, leaving that almondy-oil goodness in the skillet.

Let almonds cool 10 minutes. Toss with parsley, lemon zest, and 2 Tbsp. Parmesan; season with salt and pepper. Set aside.

Add remaining 2 Tbsp. olive oil to almond oil in skillet. Heat over medium-high and cook mushrooms, undisturbed, no matter how much you may wish to give them a toss, until browned on 1 side, about 2 minutes. Toss and continue to cook, undisturbed, until browned on underside, about 2 minutes. Season with salt and pepper and continue to cook, tossing occasionally, until mushrooms are tender but still retain their shape and have some bite, about 2 minutes more. Add leeks and garlic, season with salt and pepper, and cook until leeks are bright green and just getting tender, 4–5 minutes. Add stock and bring to a simmer.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain and transfer to skillet with mushroom mixture. Add remaining ⅓ cup Parmesan and cook, tossing, until sauce is nice and silky and creamy and lightly coats pasta, 2–3 minutes.

Serve pasta topped with reserved almond mixture.

Do Ahead: Pasta can be made 1 day ahead; cover and chill.

Categories
Dinners favorite lunch Vegetarian

Braised Eggs with Leek and Za’atar

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil, divided
  • 2 extra-large leeks (or 4 small), trimmed and thinly sliced (about 6 cups)
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/4 cups low-sodium vegetable broth
  • 1/2 small preserved lemon, seeds discarded, skin and flesh finely chopped
  • 1 teaspoon cumin seeds, lightly toasted and crushed
  • 7 ounces baby spinach leaves (about 7 packed cups)
  • 6 large eggs
  • 3 1/4 ounces feta cheese, crumbled into 3/4-inch pieces (about 1 generous cup)
  • 1 tablespoon za’atar
  1. Heat the butter and 1 tablespoon of the oil into a large sauté pan with a lid and place over medium-high heat. Once the butter starts to foam, add the leeks, 1/2 teaspoon of salt, and plenty of pepper. Fry, stirring frequently, until the leeks are soft, about 3 minutes. Add the vegetable broth, lemon, and cumin. Bring to a boil and cook until most of the broth has evaporated, 4 to 5 minutes. Add the spinach and fold in until wilted, about 1 minute.
  2. Reduce the heat to medium. Use a large spoon to make 6 indentations in the mixture. Break 1 egg into each space. Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer until the egg whites are set but the yolks are still runny, 4 to 5 minutes. Meanwhile, mix the za’atar with the remaining 1 tablespoon of oil.
  3. Brush the za’atar over the eggs. Serve at once, straight from the pan.
Categories
Dinners favorite Salmon

Red Curry Salmon

Salmon:

  • 1 1/2 lbs. salmon
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt (more for a larger filet)
  • 1–2 teaspoons olive oil

Coconut Curry Sauce:

  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 small knob of ginger (minced)
  • 1 tablespoon of lemongrass paste 
  • 1 tablespoon brown sugar
  • 1 jar (110 grams) red curry paste
  • 1 can coconut milk
  • 2 tablespoons fish sauce or soy sauce
  • lots of lime juice and zest
  • 3 cups fresh spinach, chopped
  • cilantro, basil, mint, or other fresh herbs 

INSTRUCTIONS

  1. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks is close-ish to the top, about 6 inches or so.
  2. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes). See notes for potential broiling issues and alternative methods.
  3. Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
  4. Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
Categories
Dinners favorite Vegetarian

Fried Tagliatelle With Chickpeas and Smoky Tomatoes

1 hour, plus at least 8 hours’ soaking

INGREDIENTS

FOR THE SMOKY TOMATO OIL:

  • 8 ounces/250 grams datterini or cherry tomatoes
  • ½ cup/120 milliliters olive oil
  • 1 tablespoon tomato paste
  • 2 ½ teaspoons chipotle chile flakes
  • 1 ½ teaspoons sweet paprika
  • ½ teaspoon kosher salt

FOR THE PASTA:

  • 2 tablespoons olive oil
  • 8 dried tagliatelle nests
  • 1 cup/200 grams dried chickpeas, soaked 8 to 24 hours in plenty of cold water with 1/2 teaspoon baking soda (bicarbonate of soda)
  • ½ teaspoon baking soda (bicarbonate of soda)
  • 2 garlic cloves, minced
  • 2 lemons, 1 halved and the other cut into 4 wedges
  • 1 tablespoon roughly chopped fresh parsley

PREPARATION

  1. Make the smoky tomato oil: Place a medium sauté pan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking the pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove the pan from the heat and set aside to cool for 5 minutes. Stir in everything else and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove from the heat and set aside to infuse.
  2. Prepare the pasta: While the tomato oil infuses, add the 2 tablespoons olive oil to a large, high-sided sauté pan and heat over medium-high. Once hot, add the tagliatelle nests and cook for 1 1/2 to 2 minutes on each side, or until nicely golden. (Don’t worry if you don’t get color on the sides.) Set the toasted tagliatelle nests aside and rinse out the pan.
  3. Drain the soaked chickpeas and add them to the same pan along with 4 1/4 cups/1 liter water and 1/2 teaspoon baking soda (bicarbonate of soda). Return the pan to medium-high heat and bring to the boil, skimming the scum as needed. Turn the heat to medium-low, cover with a lid and cook for 10 to 15 minutes. Add 1 1/2 teaspoons salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn the heat to medium-high and bring to a simmer.
  4. Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed, about 5 to 10 minutes, or according to package directions. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.
  5. Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top to taste.
Categories
Dinners favorite Vegetarian

Stuffed Bell Peppers

  • 3 Tbsp. extra-virgin olive oil
  • 1 large onion, finely chopped
  • ¼ cup chopped walnuts
  • 6 garlic cloves, finely chopped
  • 1 tsp. tomato paste
  • ½ tsp. cayenne pepper
  • ½ tsp. ground cumin
  • ½ tsp. ground turmeric
  • ½ tsp. smoked paprika
  • ¼ cup dry white wine
  • 1 tsp. kosher salt, plus more
  • Freshly ground black pepper
  • ½ lb. veggie meat
  • 1 cup cooked rice
  • ¼ cup golden raisins
  • 2 oz. Parmesan, finely grated (about ½ cup), divided
  • 4 medium or 6 small bell peppers, any color
  • 4 cups tomato juice (100% juice)

THIS TAKES ABOUT 2 HOURS TO PREPARE AND COOK

  • Preheat oven to 350°. Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown, 10–15 minutes. Add walnuts, garlic, tomato paste, cayenne, cumin, turmeric, and paprika and cook, stirring constantly, until combined and garlic is softened, 2–3 minutes. Add wine and cook, stirring, until just slightly reduced, 1–2 minutes. Season with salt and pepper.
  • Chop veggie meat and remaining 1 tsp. salt with your hands in a large bowl. Fold in rice, raisins, and ¼ cup cheese with a wooden spoon and mix well to combine. Add onion mixture and mix with wooden spoon until incorporated.
  • Carefully cut off bottom bumps of bell peppers to create a flat end so they can stand upright. Don’t shave off too much or the filling can leak out. Using a spoon, stuff peppers with meat mixture and fill to the top. Press down and pack pepper fully.
  • Arrange peppers in a small Dutch oven or baking dish. Pour tomato juice around them, leaving about 1″ of pepper exposed.
  • Top stuffed peppers with remaining ¼ cup cheese; season with pepper. Cover with foil and bake 1 hour. Uncover and continue to bake until peppers are tender and cheese is browned, about 30 minutes more.
  • Do Ahead: Stuffed peppers can be made 2 days ahead. Transfer to an airtight container and chill. Reheat in a 350° oven, covered, until heated through, about 20 minutes.
Categories
Dinners favorite Salmon

Penne Pasta with smoked salmon

  • 350 g / 12 oz / 3 cups dried penne
  • 115 g / 4 oz / thinly sliced smoked salmon
  • 2-3 fresh thyme sprigs
  • 2/3 cup cream
  • 2 tbsp cream cheese
  • 2 tbsp butter
  • salt and pepper to taste
  • grated parmesan

Cook the pasta in a saucepan with salted boiling water according to the instructions on the package. Save some of the water.

Meanwhile, slice the smoked salmon or chop it up into thin strips. Strip the leaves from the thyme sprigs.

Melt the butter in a large saucepan. Stir in the cream and the cream cheese with about a quarter of the salmon and thyme leaves, then season with pepper. Heat gently for 3 to 4 minutes, stirring all the time. Do not allow to boil. Taste the sauce for seasoning.

Drain the pasta and toss it in the cream and salmon sauce. Add water if too thick. Divide among four warmed bowls and top with the remaining salmon and thyme leaves. Sprinkle with parmesan.