salmon

All posts tagged salmon

Asian Dinner, Always A Winner!

Published February 10, 2014 by The Feminist

asian

After spending an entire week in the Austrian Mountains and enjoying regional delicacies, I was severely craving some honest Asian food when I got back home. Don’t get me wrong, I absolutely love Austrian food- it definitely deserves much more praise than it’s getting- but there is only so much Mohntorte, Strudel, Knödel and Spätzle one can take before literally exploding out of one’s jeans.

So back in my humble kitchen I was convinced that the fragrant and spicy flavours of Asian cuisine would bring back some balance into my diet and I secretly hoped  that the large amounts of chili would speed up my metabolism.

But aside from my oh-my-God-I-can-no-longer-fit-into-my-jeans hysteria,  there was another reason for wanting to eat some Asian food…

Because it’s damn good.

And that is by far the most important thing!

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Stir-fried vegetables with marinated King Oyster (Eryngii) Mushrooms

In terms of originality, I believe this dish deserves a culinary high five. The flavours are bold, the presentation is great, but most of all, these King Oyster mushrooms are to die for. This is by far one of the best vegetarian meals I have ever cooked, and coming out of my mouth, that certainly says a lot.

Ingredients (serves 4)

For the stir fry:

  • 1 pak choi, cut into rough chunks
  • 1 broccoli, cut into florets
  • 200gr beans sprouts
  • 1 red pepper, cut into slices
  • 2 onions, cut into slices
  • 3cm piece of fresh ginger, finely chopped
  • 1 chili pepper, finely chopped
  • 2 cloves of garlic, finely chopped
  • 6 tbsp light soy sauce
  • 3 tbsp mirin
  • 2 tbsp honey
  • 1tbsp fish sauce
  • Corn flour and water mixture (optional)

For the Eryngii mushrooms:

  • 10-12 King Oyster mushrooms, cut in half
  • 4 tbsp curry ketchup (sounds tacky, but it works!)
  • 2 tbsp soy sauce
  • ½ tsp chili powder
  • 1 tsp Chinese five spice

Method:

  1. For the mushroom marinade, mix together the ketchup, spices and soy sauce. Spread the paste onto the mushrooms and grill them on a hot griddle pan for 1-2 minutes on each side. Transfer to an ovenproof dish and put in the oven at 180°C for 10 minutes until the mushrooms are tender and beautifully caramelized.
  2. Heat a tablespoon of vegetable oil in a large wok and add the broccoli. Stir-fry for three minutes and then add the pak choi. Stir-fry for another three minutes and then add the garlic, ginger, chili, red pepper and onion slices. Keep on stirring.
  3. Mix the soy sauce, honey, mirin and fish sauce together in a bowl and add to the vegetables. Taste and season with salt and pepper if necessary. If there isn’t enough liquid, add a little bit of water mixed with corn flour to give your vegetables a glossy look.
  4. Finally, stir in the bean sprouts.
  5. Serve hot with some steamed rice.

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Seriously Good Salmon Curry

A One-Pot Wonder. That is the best way to describe this heartwarming curry. Miraculously rich in flavour, magically packed full of spices and wizardly soothing with heavenly salmon and potatoes.

Ingredients (serves 4)

  • 4 salmon fillets, cut into large chunks
  • 400gr potatoes (preferably those cute small ones), blached
  • 1 yellow pepper, roughly chopped
  • 1 red pepper, roughly chopped
  • 200gr butternut, cut into 1cm chunks
  • 400gr/ 1 can of tomatoes
  • 250gr Greek yoghurt
  • 2 cloves of garlic
  • 1 onion,
  • 3cm piece of ginger
  • 2 tbsp tandoori powder
  • 1 tbsp garam massala
  • 1 tbsp turmeric
  • Fresh coriander

Method:

  1. Mix together the ginger, onion and garlic in a food processor until you get a smooth paste. Stir this paste into the yoghurt, together with the tandoori powder.
  2. Put the salmon chunks into a large bowl and cover with the tandoori-spiced yoghurt. Put in the fridge and marinade for at least half an hour.
  3. Cut your cute potatoes in half. Heat a tablespoon of vegetable oil in a large pot and add the potatoes, butternut and peppers. Fry for a couple of minutes. Add the can of tomatoes, turmeric and garam massala. Let it simmer on a low heat until the vegetables are just tender. Season with salt and pepper.
  4. Add the salmon chunks to your curry together with the yummy yoghurt marinade. Stir carefully and let it simmer for another 5 to 10 minutes until your salmon is cooked.
  5. Finish with a generous sprinkling of fresh coriander.

Mintspiration: Secrets to a life full of fragrance

Published October 16, 2013 by The Feminist

mint

I was sipping on a hot cup of fresh Moroccan mint tea the other day and I kept thinking to myself: “What is it about mint that makes it so damn tasty?”

The answer to that question is both elaborate and very straightforward at the same time. Of all the fresh herbs out there, mint is probably the herb most associated with cleanliness. One bite of a minty product and your mouth is immediately coated in a refreshing layer of mountain breeze. Chewing gum or tooth paste manufacturers know this but too well, but this doesn’t mean we should limit our mint intake to just the daily brush. On the contrary, mint can be enjoyed in so many different ways, it almost seems as if its uses are limitless.

There are the wonderful minty drinks, like fresh mint tea (so good on a cold winter evening) or mojito (so good on a hot summer day). And let’s not forget how beautiful mint tastes when rubbed on meat, fish or vegetables. And what about mint gravy! Mint yoghurt dip! Drop-dead outrageous mint desserts! (chocolate and mint is such a winning combination!)

So should you still be one of those people who prefer mint on their toothbrush and not in their food, please go away. I do not want to spend my time wasted on people like you who don’t appreciate the awesomeness that is mint.

You heard me.

get out

Move!

whatever

Glad I got rid of that! So dear mint-loving readers, shall we go on celebrating our love for the chosen herb?

The following two dishes are two flavour bombs. I believe the Mediterranean, African and Middle Eastern cuisines are not only among the best in the world, but I also adore how they all mix fresh mint in lots of dishes. Inspired by these cuisines, I conjured up these two beauties:

Mint crusted salmon with South African sweet potato and avocado mash with mint yoghurt sauce

Mint is practically everywhere in this dish! It’s in the crust, in the yoghurt sauce, in the mash,… And still it is not overpowering. It just lifts everything up to an unseen level of splendidness. The herb crust on the salmon is full of spices and flavour… the mash is smooth, comforting and delectably sweet and sour… and the mint yoghurt sauce gives that refreshing zing to make an already yummy meal absolutely delicious.

DSCN3350

Ingredients (serves 2)
• 2 salmon fillets, skinned
• 3 tbsp bread crumbs
• 1 tbsp za’atar
• ½ tsp sumac
• 2 tbsp chopped fresh mint
• 1 tbsp chopped fresh coriander
• 2 tbsp olive oil

For the South African mash:
• 3 large sweet potatoes, peeled and cut into dices
• 1 avocado, peeled
• 2 spring onions, finely chopped
• 1 tbsp fresh mint, chopped
• ¼ tsp cinnamon
• Juice of half a lime
• Lots of black pepper

For the mint yoghurt dip:
• 150ml of yoghurt
• 2 tbsp of fresh mint
• 1 tbsp coriander
• ½ tsp ground cumin
• Juice of half a lime
To serve: some mini green asparagus (perfect!)

Method:
1. Preheat the oven to 200°C. Make the crust by mixing all the ingredients together in a bowl. Season the salmon fillets with salt and pepper and put them both in an oven-proof dish. Press the mint mixture on top of the salmon fillets and bake into the oven for 15 minutes.
2. Meanwhile make the mash. Cook the sweet potatoes in some salted boiling water until tender. Drain and mash the potatoes together with the avocado flesh and the lime juice to stop the avocado from turning brown.
3. Season with cinnamon, salt and pepper and stir in the mint and spring onions.
4. Mix all the ingredients for the mint yoghurt dip together and season to taste with salt and pepper. Set aside.

Sweet parsnip and dried fig stir fry with mint

I cannot express enough how much I absolutely loved this dish. The chilli gives a good boost of heat. The turmeric turns it into a fest of golden hues, the dried figs are so intensely sweet and blend so well with the earthy sweetness of the parsnip and then in the end the mint kicks in and balances out all those warm spices and sweetness. It is -in every possible way- perfection.( I served it with some store-bought falafels and although they were really good, I refused to put them in the picture since I didn’t make them myself. It’s a matter of principle.)

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Ingredients (serves 1)
• 2 parsnips, peeled and cut into cubes
• 4 dried figs, cut into small chunks
• ½ tbsp honey
• ½ tbsp turmeric
• ½ large chilli, finely sliced
• 1 tsp ground ginger
• 2 tbsp fresh mint, chopped
• ¼ tsp cinnamon
• ½ tsp ground cumin

Method:
1. Cook the parsnips in salted water until they are almost soft.
2. Heat a tablespoon of olive oil in a pan and add the drained parsnips, chilli, spices, honey, figs and a splash of water.
3. Stir-fry for a couple of minutes. Finally stir in the mint.
4. Be amazed!

Quiche me Quick: Asian-inspired salmon quiche

Published April 28, 2013 by The Feminist

2013-04-27 18.27.57

I love cooking. (No surprise there) I love baking. (Again, not the most astonishing confession)And I love eating healthy. (Surely the first two need not rule out a well-balanced diet?)

Hence my sincere and utter adoration for this quiche. With just a wee bit of cooking and baking, you can conjure up the most nutritiously healthy quiche, that is packed full of Asian flavours and gives you a great Omega-3 boost!

When I tell people that I love cooking and eating, they often react with the rather insulting “You’re too skinny to be a foodie”-remark.( Especially when they read my posts about the very sweet treats I like to bake 😉 ) The truth is: I love sugary sweet things. I love eating sugary sweet things. But I love healthy food as well. It is all about balance. So I’m skinny- so what? If their narrow-mindedness cannot seem to comprehend the possibility of being a skinny foodie, well, that is their problem, not mine!

But let’s not dwell on my personal frustrations and let us focus on this yummy quiche instead. It is healthy and yet very comforting at the same time! Not possible? Wait ‘till you try it yourself! Your taste buds will simply resolve and reconcile these ostensible contradictions!

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Asian-inspired salmon quiche

Ingredients:

• One sheet of short crust pastry
• 300gr salmon fillet, cut into 2cm cubes
• 1 granny smith apple, diced
• 2 heads of chicory, chopped
• Fresh coriander, chopped
• 1 tbsp curry powder
• 1 tsp turmeric
• 3 eggs
• 150ml skimmed milk
• 150ml low-fat cream

Method:

1. Preheat the oven to 200°C and line a 23cm loose-bottomed quiche tin with the short crust pastry. Prick the pastry all over with a fork, line the pastry case with greaseproof paper and fill it with rice or dried beans. Bake in the oven for 10 minutes.
2. For the filling, beat together the eggs, milk and cream. Add the curry powder, turmeric and salt and pepper.
3. Remove the greaseproof paper and the beans and arrange all the remaining ingredients evenly in the bottom of the pastry case.
4. Pour the egg mixture into the pastry case and bake in the oven for 30-35 minutes

Kitchen Goddess on a Roll: my best homemade dishes of the week

Published February 12, 2013 by The Feminist

I’m guessing you have a very busy life. With all of the commitments of family and work responsibilities pulling you into a thousand different directions. So I can imagine that it must often seem like a real chore to get dinner on the table. But if I can do it, so can you! Please don’t think that because I’m still a university student, I don’t know what I’m talking about. Because I do! I attend classes, do research for master papers and write blog posts ( 😉 ) and a whole other bunch of stuff that I will wisely not mention. So yes, I do know what stress is all about.
All the more reason to eat wholesome, home-cooked meals that will comfort body and soul, don’t you think?
I hope these three dishes, inspired by three different continents, will motivate you to put on that apron and get cooking. (Because cooking is far less expensive than a therapist.)
1) Asian Salmon Curry with Rice noodles

This recipe is both healthy and comforting at the same time!

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Ingredients:

• 250gr rice noodles
• 2 large salmon fillets
• 1 pak choi, sliced
• 1 broccoli, separated into florets
• 500ml coconut milk
• 1 tablespoon muscovado sugar
• 2 large red chillies
• 2 cloves of garlic
• 1 onion
• 2 teaspoons of chilli powder
• 1 tablespoon of ground coriander and cumin
• 5cm piece of fresh ginger

Method:

1) For the curry paste, place the chillies, garlic, onion, chili powder, cumin, coriander and ginger in a food processor and blitz to a paste.
2) Cook the noodles according to the instructions on the packet.
3) Stir-fry the vegetables for 3-5 minutes and take them out of the wok.
4) Heat some vegetable oil in the wok and add the red curry paste and fry for 3 minutes, or until fragrant. (leaving some of the curry paste for the salmon)
5) Stir in the coconut milk and sugar, bring to the boil and then reduce the heat. Let it simmer for about 5 minutes
6) Season your salmon by rubbing it with the remainder of the curry paste and pan-fry the salmon until just cooked. The salmon should be pink and slightly translucent in the middle. Flake the salmon into bite size pieces.
7) Add the noodles, the vegetables and salmon to the curry sauce and season to taste with fish sauce.
8) Serve on a large plate and sprinkle some freshly chopped spring onion and coriander on top.
9) Your Asian omega 3 bomb is ready to enjoy!

2) Mexican Chilli sin Carne con Chocolate

Chocolate and chili are the Brad and Angelina of flavour combinations. That says it all, I guess 😉

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Ingredients:

• 250gr of minced seitan
• 2 carrots, diced
• 2 red peppers, diced
• 1 onion
• 2 cloves of garlic
• 1 x 400gr can red kidney beans
• 2 x 400gr cans of chopped tomatoes
• 2 red chillies
• ½ tsp smoked paprika
• 1 tbsp cumin
• ½ tsp cinnamon
• 1 tsp dried oregano
• 25gr of dark chocolate

Method:

1) Heat some oil in a saucepan over a medium to high heat. Add the onion, garlic, chillies, carrots, and peppers and fry until softened.
2) Add the seitan, smoked paprika, cumin, oregano and cinnamon and season, to taste, with salt and freshly ground black pepper. Fry for a further 4-5 minutes, stirring well.
3) Add the drained kidney beans and the chopped tinned tomatoes and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then half-cover the pan with a lid and simmer for about 15 minutes.
4) Stir in the chocolate until melted.
5) Serve the chilli with a bowl of steamed rice and top each serving with a dollop of Greek yoghurt and coriander.

3) Moroccan Rabbit Tagine with orange and couscous

This is my take on a classic chicken tagine. The warm flavours of the cinnamon, dried raisins and orange make this tagine unforgettable.

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Ingredients

• 2 large onions, roughly chopped
• 1 rabbit, jointed
• 275ml of chicken stock
• 1 cinnamon stick
• Juice of 2 oranges
• 2tbsp of clear honey
• 100gr of raisins
• 2 carrots, chopped
• 1 tsp ground ginger

Method:

1) Fry the rabbit on both sides until golden brown and set aside.
2) Fry the onions with the honey in the same pot you used for the rabbit until the onions start caramelizing.
3) Add the carrots, the raisins, cinnamon and ginger and fry for a couple of minutes.
4) Add the rabbit and cover with the orange juice and chicken stock.
5) Bring to the boil and when it boils, turn down the heat and let it simmer for 45 minutes to an hour until the meat falls of the bone.
6) Serve with a couscous salad with chickpeas and orange and garnish with toasted almonds.

Have yourself a merry little Christmas: party appetizers

Published December 24, 2012 by The Feminist

From easy finger food and nibbles to festive hors d’oeuvres , appetizers are BY FAR the best part of the Christmas menu!
They are easy and fun to make, look really pretty and the best part is that you can be more adventurous with your appetizers than with your main dishes. Here are this evening’s party nibbles, all of which I am sure will be a great way to start off Christmas Eve!

1) Pigs in a blanket with cranberries for real STARSDSCN2341

2) Smoked salmon and cream cheese pinwheels with garlic and herbsDSCN2347

3) Funky fig, brie and smoked duck breast appetizersDSCN2362

4) Grilled red pepper hummus on party toastsDSCN2368

5) Gorgeous gingerbread, mango and faux-gras towersDSCN2355

6) Mediterranean tomato-mozzarella-anchovies skewersDSCN2342