This is a new staple in my house. I have already made it twice and that Kale salad… third time is on tonight. 

 

Stacked with ‘super foods’ this meal is so full of goodness that you feel it when you’re eating. I swear.

For 2 people you need;
2 salmon fillets
1 red chilli, chopped
1 lime
1 inch piece fresh ginger, grated
1 tbsp soy sauce
1 tbsp fish sauce (or salt)
1/2 tsp sugar

250g kale, finely chopped
2 small-medium sweet potatoes, chopped into bite size chunks
3 tbsp olive oil
3 tbsp red wine vinegar
1 shallot, finely chopped
parmesan chunks to taste (c. 100g)

1. Roast for sweet potato chunks in some olive oil, salt and pepper for about 20-30 minutes at 200c.

2. Mix your marinades, first the kale; olive oil, red wine vinegar and the shallots and mix well with the kale and coat it using your hands. This ‘cooks the kale’.
Then the salmon, the chilli, lime, ginger, soy, fish sauce and sugar, put to one side.

3. When the potatoes are about halfway done, and if your salmon has a nice skin on it fry them in a non stick pan briefly to crisp this up, I love crispy skin but hate it soggy! Then transfer to some foil and pour over the marinade and bake for 6-7 minutes (or more if needed)

4. Mix the potatoes with the kale and add the parmesan chunks – made them thinnish slices but thick enough you can bite them and taste the cheese. Serve with the salmon, with the extra marinade poured over.

Recipes for the Kale Salad and Salmon the (adapted) from Refinery 29

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This simple and delicious salad was served to us at a BBQ at our lovely B&B in Byron Bay on Christmas Eve.

I had to share the recipe even if mango is a little harder to get hold of here it is definitely possible.

You need;
1 tablespoon rice vinegar
salt and pepper
2 ripe mangoes, peeled and grated into large slices
1 big cucumber, grated same slices as 1 handful coriander
You could also add… toasted sesame seeds and mint leaves

There’s nothing to tell really just toss it all together. So good with seafood.

We threw some shrimp on the barbie (sorry)

Some asparaus too.

Such a simple and delicious meal, how summer eating should be.

 

Huge thanks to Baystay for a lovely stay and making us feel so special and welcome. 

Our next dish was a classic spicy Thai salad with noodles and seafood – called Yam Woon Sen.

We also had another tutorial about presentation and learnt how to make a rose from a tomato.

Here is our teacher with her perfect rose.

My very small rose. (I kept messing up)

You need for 2 people;
1 tbsp pickled garlic syrup
3-5 bird’s eye chillies (depending on how hot you want it, I used 3 and had very tingly lips)
3 tbsp lime juice
2 tbsp fish sauce
2 tbsp sugar syrup
1 tsp coriander root, washed and finely chopped
2 tbsp dried shrimp
30g chinese celery, coarsely chopped
1 spring onion cut into 1 inch lengths
2 red shallots, (shallots or red onion will work) finely sliced
100g vermicelli noodles, soaked, drained and cut into shorter lengths
150g prawns, peels, deveined and blanched
50g minced chicken, blanched
60g squid, washed and blanched
5g pickled garlic, sliced

1. Put the noodles in boiling water and cook until soft, 1 minute will do it, drain and put into a bowl of cold water to prevent sticking.

2. Mix the prawns, chicken (or pork) and squid with coriander root, pickled garlic, syrup, chillies, lime juice, fish sauce and sugar in a mixing bowl and toss until well mixed.

3. Add dried shrimps, chinese celery, shallots and spring onion and combine.

Serve immediately.

Such a simple dish, and so tasty.

With a lovely view.

Monday again… how did that happen?

A quick post today as I am in for a busy day, this is something I made last week for a quick healthy dinner with the aim to use up a big bag a kale we had.

You need:
1 small-medium butternut squash or large sweet potato, cut into bite size chunks
1 bag of kale (200g ish)
1 pack of thick cute smoked bacon, chopped
a few sprigs of rosemary (leave in tact) and thyme (leaves stripped) and a couple of sage leaves
3 large shallots, peeled and cut into quarters
250ml vegetable stock
some tasty bread to serve

1. First heat up some olive oil in a large saucepan, then add the bacon and fry until cooked through. Then add the squash and shallots and your herbs and fry until the edges are nicely brown.

2. Add the stock and cover, leaving to simmer for 15 minutes or until the squash is cooked through.

3. Finally remove the rosemary and then add the kale and stir through, cover again and leave for 2 minutes.

Serve with some bread and butter.

Having eaten this between three people I think it can be seen as more of a side dish but it is a great healthy and tasty meal, if not massively filling.

Original recipe here

A little easy recipe for you to try, this might be a few favourite dinner. I can see myself making various versions of this over the next few weeks. I can get obsessed.

It’s something inspired by a photo tweeted by Monica Shaw of her sweet potato and avocado salsa. I loved how colourful it looked so set out to make my own.

You need:
1 large avocado
2 tomatoes
1/4 cucumber
1 large red onion
juice from 2 limes
sea salt and black pepper
1 bunch coriander

Chop it all up and mix together! Delicious, I was eating this from the bowl before it even hit dinner time.

To go with it I just seared some salmon fillets in a pan with some olive oil on both sides for about 5 minutes turning once so the skin got crispy and the top looked nice and brown.

I then finished them off in the oven for another 7-8 minutes.

I also roasted some sweet potato chunks with olive oil and salt and pepper for about 40 minutes.

Another ridiculously simple dinner that is also super healthy. I even have some salsa and sweet potato for my lunch today I might add some smoked mackerel and already that’s one variation that requires no cooking.

Potato Rings

September 27, 2011

Holy Moly, don’t freak out peeps but check out these beauties…

 

Oh my.

Do they not just look ridiculous. I want to make these so badly.

You can find details here

Just had to share! Also thought it would be a good opportunity to say Hi and Bye! As I am off to stay with family for a few days and wave my Husband goodbye as he is off to Nepal… Yep.

So I won’t be around but hopefully after that you’ll have a month of lots of recipes shares. Maybe even including my own version of those… seriously I am drooling just thinking about it.

Have a great week!

Samphire

August 10, 2011

So at the farmers market on Sunday the Boy spotted that the fishmongers had some samphire, which he loves, and I had never tried… so we got some and I just wondered what you do with it?

I literally just pan-fried ours with a little olive oil and served with our Pieministers… but could you do something a little more exciting?

It’s really delicious stuff, quite salty as you would imagine as it grows by the sea and is known as sea asparagus… check out the wiki page!

It is also very expensive, that lots cost us £5 so be careful when buying because we probably did not need that much!

So what would you do with it? Is this the best way?