Easy Baked Salmon (You won't believe how good this tastes!)
This is a great recipe for people who are not too fond of the flavour of fish!
You will need
(for two people):
* 2 cloves garlic, minced
* 6 tablespoons light olive oil
* 1 teaspoon Cajun Seasoning (or ½ teaspoon ground Black Pepper)
* 1 teaspoon salt 1 tablespoon lemon juice
* 1 tablespoon fresh parsley, chopped
* 1/2 teaspoon fresh thyme
* 1/2 teaspoon dried basil (or 1 tsp fresh if you have it)
* 1/2 teaspoon dried dillweed (or 1 tsp fresh if you have it)
* 1/2 teaspoon ground coriander
* Enough salmon fillet for 2 people
To make it:
1. In a large glass bowl, prepare
marinade by mixing together the olive oil, minced garlic, lemon juice,
herbs, salt and pepper. Dredge the salmon fillets well in the marinade,
basting the top with a spoon. Cover the bowl with clingfilm and leave
to marinate in the refrigerator for about 1 hour, turning once in the
marinade.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, dredge with marinade, and seal. Place sealed salmon pocket(s) in a glass baking dish, and bake for 35 - 40 minutes.
4. Serve up the salmon basted
with a little of the olive oil sauce from the foil pocket. Accompany
with tomato halves baked in an open dish with salt, pepper and a little
sugar (during the last 15 minutes of the salmon time), and new potatoes
or anything you fancy.
From Keith Ashton, #143
Broccoli with Garlic & Ginger
A really tasty and healthy side dish which will go with most anything - even an omelette!
You will need:
* 1 quarter-cup oyster sauce
* 1 quarter-cup plum sauce
* 1 medium broccoli head
* 2 large cloves garlic, roughly chopped
* 1-inch cube fresh ginger, chopped into slivers
* 2 tblspns olive oil
To make it:
1. Mix together the two sauces in
a small dish.
2. Cut off the broccoli florettes as small as preferred, then pare off the woody outside of the stems and discard. Slice the stems into thickish circles, keeping separate from florettes.
3. Fry the garlic and ginger in the olive oil on a medium heat until just starting to brown. Add the broccoli stems and continue cooking for another minute.
4. Add the florettes plus sprinkle 2 teaspoons cold water over the lot. Stir fry for a further 2 – 3 minutes or until tender.
5. Remove from heat, stir in the sauces to coat the broccoli. Serve immediately.
From Keith Ashton, #143
For an easy decadent dessert try this:
6-Minute Soft-Centre Chocolate Pudding
Ingredients
185g or 6 ½ oz dark chocolate
185g or 6 ½ oz of butter, plus extra for greasing
3 whole eggs plus 3 extra yolks
6 tablespoons caster sugar
3 teaspoons plain flour
Cocoa powder for dusting
Crème fraiche, to serve
6 ramekin dishes or ovenproof cups
Method
1. Preheat the oven to 230/450/8
2. Break the chocolate into a heatproof bowl set over a pan of simmering
water.
3. Add the butter and leave to melt.
4. In a separate bowl, whisk the eggs, yolks and sugar until thickened.
5. Whisk in the melted chocolate mixture, then sieve over the flour
and quickly fold in.
6. Divide the mixture between six well-buttered moulds or ramekins.
7. Bake the puddings for six minutes until the outside is set but the
centre is still soft.
8. Turn each pudding on to a plate then gently lift off the moulds if
you can't wait eat straight out of the dish.
9. Place a spoonful of crème fraiche on top of each pudding and
dust with cocoa. Serve immediately.
TIP: these can be made up ahead and kept in the fridge until ready for cooking, just take out of the fridge and bring up to room temperature before putting in the oven.
With the left over 3 egg whites why not make some:
Hazelnut Meringues
1. Simply beat the whites until
stiff.
2. Add 75g or 3oz caster sugar and beat the mixture until glossy.
3. Add 50g or 2oz light-brown sugar and beat again for one minute,
4. Fold in 50g or 2oz ground hazelnuts.
5. Spoon on to a lightly oiled baking sheet and bake in a cool oven
110 centigrade or 225 Fahrenheit or 1-2 gas, for just over an hour until
they are crisp.
6. When cool, sandwich together with cream and chopped maltesers.
Naughty but nice.
From Ann Phillips, #221
