Editor's April Pick #8: Asian Spiced Salmon

Editor's note: I am extremely privileged and honoured to have sampled this recipe, and do brag about that given the chance - for those who aren't so lucky I implore you to try the Asian spiced salmon. Now more than ever, the post title rings true as some of us in limbo - "Mostly working from home" - to  "Why was I dragged into an office, it could have been an email" - this is a fantastic, tasty and above all fast idea for an evening meal!

Fast food for the working week …

Here are three ideas for your protein choice. First is a recipe I've used gazillions of times – it's just as good hot or cold.

Asian Spiced Salmon

Serves 2

2 x 4oz Salmon fillets

2 garlic cloves, crushed

1 tsp powdered star anise or one star anise

1 tbsp dark soy sauce

Mix together the marinade and - using an ovenproof dish – pour it over the salmon fillets, turning to coat thoroughly, cover and leave in fridge for an hour or so.

Bake in a pre-heated oven 160fan/180c/Gas 4 for 15 minutes.

If you're using whole star anise then remove before serving. The salmon has a charred look when cooked which is aromatic and delicious with the raw slaw and particularly with the pomegranate dressing.

For a chicken option :

Miso Maple Glazed Chicken

Serves 4

4 chicken breasts

1 tbsp baking powder*

4 fl oz/½ cup maple syrup*

2 fl oz/¼ cup white miso paste*

Mix * together, add the chicken breasts and

marinate for 24 hrs

Sprinkle with chopped spring onions

Bake in a pre-heated oven 180 fan/200c/Gas 6

for 35 minutes

Takes no time at all and, if you marinate the chicken in a foil tray, it can go straight from the fridge, into the oven – no washing up!

Now for the vegetarian option – that old faithful halloumi – cubed, coated in a seasoning and sealed in a drop of rapeseed oil in a non-stick frying pan. I know I've mentioned this recipe recently but it is excellent and tasty with the slaw together with a dressing of your choice!

250g Halloumi cheese

50g plain flour

1 tbsp seasoning of your choice

check out Halloumi Seasonings and dips to

go with 3^rd March 2018 or a ready made option!

Definitely food for thought!

Editor's April Pick #7: Bazzin' beetroot relish

Editor's note: You really can't beat beetroot. I do struggle for ideas with it though, I only seem to eat it on a sandwich or having a jacket potato. Hurrah! - An idea from the archives gives me inspiration - frittata with beetroot relish! You will find the recipe for the relish and the serving suggestion below - Enjoy!

Bazzin' beetroot relish

I'm continuing with “bazzin'” since the relish is just that. It's definitely a relish and not a chutney since it contains vegetables and fruit - chutney is made from fruit and additional spices et al.

It may not be the most sophisticated relish but then it doesn't mean to be – it's your own and really quick and easy to make.

Bazzin' beetroot relish

300g vac pack of organic cooked beetroot

drained and cut into small cubes

1 sharp eating apple, peeled, cored and cut

into small cubes

1 medium onion, finely chopped

75g soft dark brown sugar

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and black pepper

Don't forget to use gloves when prepping your beetroot!

Mix well and place all the ingredients in a medium saucepan – 16cms in diameter. Simmer on a low heat, uncovered, for 30 minutes, stirring occasionally until all the liquid has been absorbed.

Take the pan off the heat and allow to cool. Box up and fridge until ready to use.

This is an important element of my burger construction – I sampled the relish with supper – I should not be saying it was bazzin' but, in the interests of quality control, someone has to do the job and it was!

What I loved about this recipe is its usefulness – anywhere you want a relish it fits the bill - as a side with baked salmon or honey glazed gammon to plain and simple with bread and cheese.

Finally here's the supper with the frittata sat on sautéed veggies and topped with the bazzin' beetroot relish. Give it a go, you won't be sorry!

Editor's April Pick #6: Your secret weapon - orange syrup

Editor's note: Once again, MiamMiam Cookery delivers with a two for one - a showcase of exactly how this dessert can look (Editor's note: Mine absolutely will not and that is okay.. I tell myself) and an additional recipe for a little something extra to add to the dessert. I am writing this having just eaten and I can honestly say I've never wanted a dessert more in my life!

Your secret weapon ...

... an optional extra – serve a syrup with your Tiramisu. The syrup can be made ahead and fridged. You can serve it in tiny jugs or add it to a portion before serving.

Here's the recipe :

Orange Syrup

200g icing sugar

9 fl oz/250ml orange juice (no bits)

Put the sugar and orange juice in a small saucepan and heat gently so that the sugar dissolves. Bring to the boil and then reduce the heat and simmer on a low heat for 10 minutes.

Cool the syrup then box and fridge.

The syrup freezes well too.

Here's the finished product :

If you'd like to see an individual Lemon Tiramisu take a look at “A Tiddy Tiramisu – Desserts – Tuesday 20^th June 2017”

Just before I go, here's another trivial piece of information - Tiramisu means “pick me up” or “cheer me up” - you never know when trivia might come in handy!

Editor's April Pick #5: Orange Tiramisu

Editor's note: I love tiramisu but yet again this blog introduces me to a dessert I would never have thought of and this version could have the traditional one beaten! 

The dessert … for the birthday dinner

Desserts are a risky business for me – did you realise “desserts” is “stressed” backwards!

I'm going out on a limb here and have decided to serve a tiramisu. Tiramisu is a bit like “Marmite” you either love it or hate it, no sitting on the fence.

If I had a £1 for every time I've heard “I don't like coffee in desserts” or “I don't like chocolate in desserts” I'd be a rich girl.

It's very much the case too that coffee flavoured desserts are not popular with kiddies.

Here's my answer – an orange version. For the purists out there I give no apology I want to please all my guests, whether they are 5 years old or 75!

Here's the recipe :

Orange Tiramisu

Grated rind and juice of 2 oranges

20fl oz whipping cream/1 pint/570ml (heavy)

4tbls Cointreau (optional)

20 sponge fingers or Madeira cake

4tbls caster sugar

225g/8oz Mascarpone or curd cheese (Philadelphia)

50g/2oz plain chocolate (grated)

Mix the orange rind and juice with the Cointreau. If you'd prefer an alcohol free version then omit the Cointreau and add an additional 4 tbsp of orange juice.

Mix the cream carefully with the sugar and mascarpone. A small tip – place the mascarpone cheese in a mixing bowl and add the sugar. Once combined add the cream gradually.

Cut up the cake in shapes that suit the bowl you are using and dip into the orange mixture.

Layer the mascarpone mixture with the sponge.

Grate the chocolate and set aside. Sprinkle over the tiramisu when you are about to serve.

Editor's April Pick #4: Faff free foto guide … the Kedgeree

Editor's note: Now this pick is just a photo guide but I will leave a link for the original recipe. There is something so appealing about the step by step photos to tempt you, and if it does pique your interest, why not try the recipe - you will not be disappointed! For someone like me who doesn't stray too far outside my culinary comfort zone as it were, sometimes I need inspiration - and if you said fish curry, eggs and coriander, Id have thought you were in need of a sit down. But the photos don't lie!

http://www.miammiamcookery.com/2019/01/its-tuesday-evening.html

Faff free foto guide … the Kedgeree

Here's the usual step by step guide :

I am my own worst critic … I loved it. The smoked fish and the sweetness in the curry sauce is a perfect combination.

Lunch box anyone?

I've passed this box to a friend – I hate waste!

Editor's April Pick #3: Steak Haché

Editor's note: Sticking with the meaty theme here's something different! I'm very happy when I learn new "foreign" words - haché is my word of the week - but just have a look. I'd rather eat my own boot than a tomato on a normal day but on that plate with the rest of the food, well I'd absolutely throw caution to the wind and give them another try! Lest I be reminded I'm not completely averse to cherries these days..

Or is it Steak Haché? ...

Steak Haché, as you may have gathered is French – it's a posh burger without the bun and uses high quality ground beef - as fresh as you can get. I used Aberdeen Angus 5% fat minced steak for my burgers and was delighted with the result. If you're serving to people who say they don't like burgers then call it steak haché and they'll never know!

I digress - back to your Sunday cooking stash and the jacket potatoes and grated cheese. I'd like to point out the obvious, it's Friday and you're exhausted. Slicing cooked jacket potatoes into wedge shapes and placing on a baking sheet and then sprinkling with grated cheese isn't too taxing.

Your burgers and your wedges need 20 minutes although if you like your wedges crispier then pop them in for 10 minutes and then add the burgers for 20 – don't forget to set your timer. You can reduce the cooking time if you like your burger/haché medium – it depends on the size of burger. As a guide if you pan fry for 3-4 minutes each side you'll get slightly pink.

Whilst you're waiting slice an onion – a sweet variety or Spanish is good too, slice a beef tomato and place on top of the onion and add a generous drizzle of Balsamic glaze – salt and black pepper to suit.

Here are the photos:

my bowl of ingredients – it looks

positively artistic!

in the pan

on the plate

To answer my question, I think it's both – the purists may scoff but I don't care.

Enjoy your supper!

Editor's April Pick #2: Comfort Photos

Editor's note: Let's  stop for a moment and take in these photos of the aforementioned recipes. If the photos of the dumplings = both single serve and party size - don't whet the appetite then you've either just eaten or you need to scroll again. Hearty food that definitely benefits stretchier pants being worn! 

Comfort photos!

Here's another thought – if you have dinner guests who have hearty appetites you could transfer a portion of the Alfredo with a Parmesan dumpling into a individual pot complete with lid – serve as a starter but bear in mind your main should balance.

Trust me if you want comfort food look no further but a word of warning – these comfort food ideas are not for the calorie conscious nor meant for everyday more healthy eating. Perfect however for a weekend treat and hey rules are meant to be broken!