This was my boys' hit of our dinner recently.
Empty plates after their dinner is more than happy as mum!
Also this is so healthy and easy cooking: use only 1 fry-pan and the oven.
And more, you can recreate different dinner dish using the same ingredients for the next day.
Does it sound attractive for you?
Here is the method for the cooking:
The ingredients are fresh salmon (no need steaks), Baking potato, Flat Mushroom, Cheddar Cheese, Coconut milk, Panko and Herves (Caraway seeds, Nutmeg, Ground Coriander)
First, boil the potato in a sufficient water in a deep pan until it's throughly cooked to be pierced the skewer through it.
Meanwhile cook the mushroom and salmon.
Put the flat mushrooms in a fry-pan and sprinkle some sea salt over and heat them on medium heat with lid on.
You can find juice in mushroom cups and this juice is the incredibly flavourful seasoning for the mushroom and salmon which you will cook later on.
That's so delicious that you don't need any other seasoning like butter.
Don't ignore this mushroom's magic essence!
Then flip over the mushrooms and keep heating on a low heat with lid again until they turn into nice brown.
Remove from the fry-pan and put them aside.
Meanwhile cure the salmon.
Remove the skin using your knife on the chopping board like the picture.
Then put one tea spoon of butter into the SAME (remember, don't wash the fry-pan after the mushroom) fry-pan and heat the salmon skin outside down first with some pinch of sea salt until it turns into be crispy.
Remove the skin from the fry-pan and add the salmon with some sea salt.
Make them into flakes using spatula.
Transfer the salmon and potato into a food processor and add the grated Cheddar, Herbs and pinch of sea salt.
(If you don't have a food processor, no worries you can mash them in a deep bowl instead)
Make a mashed salmon and potato mixture.
Make them shaped ball with your palms, and coat them with Panko and dried rosemary (Optional).
Put the balls into the oven and grill them on 200c for 20 - 23 minutes until they are nice golden.
Meanwhile make an coconut sauce,
Put some grated garlic, one tea spoonful of butter and two Table Spoon of Coconut milk per person and some drops of the Fish Sauce as well.
Ok, well done, it's nearly finished, just assembling left only!
Place a mushroom on a plate and put Salmon Goujon and roasted pepper.
And put the smaller Goujon on top like a head of snowman.
As a last step, pour the coconut source around the mushroom and put the salmon skin just before you serve.
How about attempt this while the Christmas holiday?
If you make your snowman, please let me know your masterpiece!
Have a lovely weekend, everyone.
Last weekend, we had a lovely family time: that was my elder son's birthday.
He was really looking forward to his big day so much, so I decided to make his wishes about the dinner menu.
He was really eager for pasta and the menu which he asked me to make was Seafood Spaghetti.
Then I made Asian Seafood Spaghetti -Prawn, Pancetta, Spinach, Coriander, Coconut milk.
Oops! My hungry family eaten all prawns before I took photos!!
OK, never mind, would you like to know the recipe for this?
Let's get started.
The main ingredients are Prawns (frozen one is ok), Pancetta (alternatively bacon is ok), Garlic, Cashew nuts, Spinach, Coriander, Coconut milk, Spaghetti and Corn flour.
Firstly, let's start the preparation: Bring decent amount of salted water to the boil for the spaghetti.
Remove the shoot of garlic and chop them finely.
And next, clean the prawns: remove the heads and peel all shells off. Then make a cut on their back side and remove their gut like as below.
(Please remember don't throw any heads and shells away! We can recycle them for a really good fish broth. I'll share you how to make fish broth another time)
Meanwhile make a sauce for Spaghetti.
Heat the pancetta and 1 Tbsp of Olive oil in a fry-pan on medium heat and then add the garlic and crushed cashew nuts.
After the garlic is infused in a oil, add the spinach stirring with spatula.
Apply the corn flour over the prawns and put them into the fry-pan.
Remove from the heat after the prawns are cooked (please try not to cook the prawns too much! Otherwise they turn into very stiffed.)
It's nearly done, don't give it up!
After the spaghetti is boiled al dente, heat the fry-pan on high heat again and add the pile of table spoon of coconut milk.
When all coconut milk is dissolved, add the boiled spaghetti in the fry-pan as soon as possible.
If you fancy more savoury flavour, just use Thai fish source for tuning your taste.
Not complicated isn't it??
I'm going to share my presentation as a sample of serving.
If you divide the spaghetti into small bowls or shot glasses, they are absolutely perfect for party nibble.
I hope this is useful for your inspiration for your cooking in this week.
Shall we make your tables brighter together?
That's my aim.
Have a lovely week everyone!
For a busier day, cooked chunk of meat is a super star for me, yes always.
This time I used the leftover of Soy Marinated Stewed Pork (Chashu) that was cooked of the day before.
The menu what I cooked on the day was Soy Marinated Stewed Pork, Roasted Pepper and Onion Asian Salad.
Main ingredients are some slices of Chashu, baby peppers, bean sprouts, coriander, Thai fish sauce and roasted cashew nuts (as an option, asparagus and kale)
As a preparation, wrap the peppers and banana shallots up in a tin foil and roasted on 160C for 10 minutes in the oven.
Peel their skins, and pan-fry them on high heat until they mark the nice brown colour.
Meanwhile boil asparagus and bean sprout in a salted water, and let them cool down with running cold water immediately (please note not to boil too much! Otherwise they might be too soggy texture)
Then season the bean sprout, shopped coriander and roasted cashew nuts with Thai fish sauce in a bowl.
Slice the asparagus using a peeler. Mind your fingers!
Right, the preparation is done.
Let's get started the presentation!
Assemble the Chashu and vegetables on the roasted pepper and banana shallots and place them on your plate.
It might be prettier if you sprinkle paprika powders.
Hmm, this looks not too complicated doesn't it?
I would be really happy if you would be encouraged to make something healthy by my diary.
That's my aim and mission.
Have a lovely weekend everyone.
It was a dark, wet and windy day, so I tried to make myself uplift treating a warm meal.
That meal I made was this.
Soy Marinated Stewed Pork, Braised Mushroom Onion Cream Soup, Yuzu Soy jelly
First, I made a stew of soy marinated pork loin in a deep pan with a heavy lid on that. We call this dish Chashu.
This is the perfect food for stock in your freezer.
Meanwhile made a mushroom onion cream soup in a small sauce pan.
Braised sliced onion and torn mushrooms with salted butter until they are completely infused in the butter.
Then, put them in the food processor adding a fish broth.
My fish broth was made of roasted prawns' heads and shells.
Then transport the mixture to the sauce pan again and heat it adding a single cream on a low heat.
Don't boil the cream soup, we should stop heating just before boiled.
Right, it had taken almost 20 minutes until this point.
Whilst I was waiting for the stewed pork, made a Yuzu soy jelly using a Japanese Agar, Pearl Agar.
At this time, stewed pork was ready to go and it's time to make a presentation.
(My tummy was rumbling!)
After assembling these main ingredients on a plate or bowl, I sprinkled chopped chive and place a fried lotus root as garnish.
Humm actually not too bad, this very rich and creamy meal was perfect for winter.
I hope this post would be inspirational for your cooking today.
Have a lovely day.
The other day, I finally got a new Japanese ingredient which I was dying so much!
That was Pearl Agar.
This produces an almost middle result of texture, gloss and the temperature of coagulating of Agar and Gelatine.
Also it makes extremely transparent jelly, then we can expect really crystal work.
Such a versatile product indeed, so I was extraordinary excited.
Then I attempted to make an unique dish: Sushi Cake, Mackerel Rillettes, Fried Vegetables
First, I fried sliced vegetables, carrots and spinach, in a fry-pan.
Meanwhile made a mackerel rillette and boiled lettuce leaves, turnip and sweet corn briefly in a kelp broth.
Then, just made some layers in a small bowl applying the Pearl Agar as glue and wrapped all up with the lettuce leaves.
Oh my word! What on earth...
Appearance was not perfect at all, but taste was not too bad actually.
Just need more practice!
um, cooking does need our fun feeling for creative dish.
Make our table a bit more fun, brighter and healthier!
It's not a rocket science.
That's my principle.
Have a lovely day today too everyone!
Beautiful nature always give me huge inspirations.
I wanted to express beautiful Cornwall on my plate.
Smoked Salmon Garlic Chive Sushi, Dashi Jelly
We have started Christmas decorations already, bit too early but should be more fun for my children.
Have a lovely week everyone.
All were made of ingredients which were left-over of yesterday's event.
Miso simmered Cornish Mackerel& Mooli (鯖大根), Stir-fried mackerel rice (鯖チャーハン)
And Miso soup.
And one more, Fresh Mooli Salad, Fig and Spicy Cheddar and Dashi Jelly Salad
I made them wishing this busy week peaceful and successful for myself.
I hope your week so.
This looks simple but contains lots of hidden flavours: home made fish broth, pickled cherry tomato and chilli oil.
Savoury, sweetness, sour and spicy, all are embraced on the plate.
This was perfect for thawing your freezing body after a cold day.
I hope you all have a jolly week.
Whenever I got such beautiful and healthy mooli, I couldn't resist making something healthy dish.
Soy marinated Curried Sardine, Kelp Soy jelly, Pea puree, Pickled mooli, Fig
Winter is around the corner now, and it's the season of mooli which is white like a snow as well.
Have a lovely weekend everyone.
Agebitashi (Deep-fried and marinated) vegetables is traditional Kaiseki food in Japan.
But this new style of Agebitashi is added my original twist:
Serving Tempura vegetables, bonito broth jelly and hot marinade broth separately in order that I would like the guests surprised with the broth "melting on their plates".
Hot marinate broth made of kelp, dried bonito flakes and soy sauce.
It was bliss to feel the harmony of crispy tempura and savoury flavourful broth in my mouth.
(I completely forgot to take a shot of them that was in the melted broth!)
I'm hoping to serve such a trick plate to you all in the next year.