Asparagus, smoked salmon, lemon and chilli risotto

 

Asparagus is one of the many vegetables I loathed as a child.  I hated the smell.  It doesn't help that it usually came from a can as spears and sometimes as cream of asparagus soup.  You know the brand.  Maybe it was the fact that there was rarely fresh asparagus available where I grew up, or simply because it's another "green" vegetable like brocolli. 

Well, somehow I outgrew that hate.  And these days, when they're available at my local fruit and veg shop or at the markets, they go straight into my market basket.  They're so versatile and so easy to cook. 

As part of the #huonsalmon challenge, I prepared this dish for a Taste of Harmony celebration at work.  We were to bring a dish (or ingredient) that starts with the first letter of our name.  And I chose A for Asparagus.

Ingredients

3 tablespoon light olive oil

 

1 garlic, finely diced

1 medium onion, finely diced

2 cups arborio rice

200 ml white wine

400 ml vegetable or fish stock (or water) 

250 grams Huon Reserve Selection Blacked Spice Hot Smoked Salmon, shredded 

rind of 1 lemon

400 grams asparagus spears, cut into 1.5 cm

2-3 chillies, chopped

1 cup grated parmesan



Method

In a heavy skillet or enameled cast iron pan, heat the olive oil.

Add the garlic and onions and stir until soft.

Add the arborio rice, and stir to coat the rice.

Add the white wine, stirring and let it simmer for a minute until the sauce is reduced.

Turn the heat to a low simmer, add a cup of stock/water and put lid on and let the rice simmer.

Check after 2-3 minutes and if the sauce is reduced, add more stock/water and let it simmer until rice is almost cooked. (if the rice is getting dry, keep adding half a cup of extra stock or water.  Don't let the rice get dried up and burn the bottom of the pan.)

Add the salmon and asparagus, rind of lemon and the chillis. Stir to balance the ingredients evenly in the pan. 

Add 2/3 of the grated parmesan and stir to coat.

Turn off heat and cover.  Let the risotto sit for awhile before serving.

Serve with extra parmesan on top.

This risotto is something I dish up at home on a weekday, using any ingredient on hand (canned tuna sometimes, or just plain vegetables like mushrooms). But this time, it is with the Huon Reserve Selection Blacked Spice Hot Smoked Salmon.  I love the naturally smoked flavour and the combination of native Australian spices.  And it went well at our office Taste of Harmony lunch.  It also helps that it's a simple dish to whip up during Lent.

Disclaimer: The writer (adobo down under) was invited to take part in the #huonsalmon blogging challenge and Huon Aquaculture has provided the products mentioned in this recipe.

Aussie-Asian smoked salmon rice paper rolls

 

We love fish and seafood,  and salmon is one of our family's favourites.  Raw or smoked, it's always a welcome treat in the lunch box, in salads and in our mains.  And I was just too happy to oblige to receive an invitation to the #huonsalmon blogger's competition sponsored by Huon Aquaculture. 

 

 

With salmon and my cooking style, I prefer simple and fresh.  As much as possible, I want the star of the dish to shine.  So it was a little bit difficult to think of a dish to make that's not already out there.  And this came to mind - Australian salmon meets Asian spring rolls.  This may be one too many of similar dishes out there, but I don't mind.  This was a welcome change to our usual fare.  I also added some Australian macadamias for that extra texture and to make it even more Aussie.

 

 

Ingredients

8 pieces rice paper rolls

1 Lebanese cucumber, deseeded and julienned

1 carrot, julienned

60 grams salted macadamias, roughly chopped

60 grams rice vermicelli noodles

 

250 g Huon Reserve Selection Whisky Cured Tasmanian Cold Smoked Salmon, cut into 1in x 4in strips

 

Method

In a bowl, soak the rice noodles in warm water for 10 minutes.  Once soft and noodles have turned white, drain.

 

In a large bowl, combine the rice noodles, julienned cucumber, carrots and the macadamias.  

 

  Prepare a wide bowl with some water, and a dry tea towel on the counter.

Soak one rice paper roll in the water for 10 seconds or more until soft. 

Place the rice paper and pat on the tea towel, then on a cutting board.

Place a strip (or more) of smoked salmon on the rice paper roll.

Spoon some of the rice noodle-macadamias-cucumber-carrts onto the smoked salmon.

Fold the front end of the rice paper roll and slightly tuck to hug the filling, fold the right and left sides then continue to roll.

Continue with the rest of the rice paper rolls and the filling until you've used up all ingredients.

 

 

 

These can be dipped in simple soy-sauce or sweet chilli sauce, or you can also make your own Nuoc Cham sauce which is the traditional dipping sauce for the inspiration for this dish - the Vietnamese spring rolls. This sauce is adapted from SBS Food with some slight changes.

 

To make the nuoc cham sauce:

 

1 garlic

 

3 pieces red chillies

 

juice of 1 lemon

 

60 ml fish sauce

 

60 ml warm water

 

3 teaspoon raw sugar

 

1/2 teaspoon Worcestire sauce 

 

 

Grind the garlic and chillies in your mortar until you get a paste consistency.

Combine the fish sauce, water, sugar  in a bowl stirring until the sugar is dissolved.  

Add the Worcestire sauce and stir.

Add the garlic-chilli paste, stir and serve with your spring rolls.

Disclaimer: The writer (adobo down under) was invited to take part in the #huonsalmon blogging challenge and Huon Aquaculture has provided the products mentioned in this recipe. 

Strawberry-limoncello slushie (for adults only)

If you've been following me on IG aka Instagram, you'd know that we've been busy the last couple of weeks with the inlaws in town (yes, hashtag #inlawsarehere).  We've been doing the touristy thing - you know, Sydney icons - Opera House, Manly, Bondi, Blue Mountains, Harbour Bridge, The Rocks, etc. etc.  We even managed a trip down the South Coast and showcased Hyam's Beach to our guests.  We stayed at the hidden peninsula that is Callala Beach - a lovely little coastal town.  Our weekends were full on.  We shopped non stop (they love shopping!), ate non stop (food's always good anywhere), and just had great fun overall.

Although it can get really exhausting especially when in between these we still have to do our usual routine: school drop off and pick up, work, homework, cello/piano lessons... it's always rrefreshing to have guests around.  It breaks the routine of an otherwise monotonous existence.  Hubby and I truly enjoyed the adult conversation and catch ups after every meal and of course, the late night escapes into the city (MIL was extremely nice) and of course the extra help around the home.   It was bittersweet sending them off after three and half weeks.   Now I am back to my monologue with the girls especially when hubby is working nights.  I say its a monologue because most of the time it sounds like this:  do your homework, brush your teeth, wash already, yadda yadda yadda.  Sigh.

Now that we're back to our routine, its time to catch up on some backlog of food photos and catch up on some writing.  I missed last month's SABH License to Chill - I wanted to share some Filipino Ice Candy aka ice blocks but no matter.  Sydney's autumn scene is still a bit warm so maybe a time to showcase some summer tropical fruits is not yet too late.

The idea for this month's SABH theme (check out JJ's cocktail inspired indulgent Chocolate Caramel Tart!) came through my FB page when I saw this a couple of weeks mid summer.   They looked amazing and at the sight of it I thought, "Wow, that sure looks refreshing!"  I even bought the popsicle moulds. 

Now these challenges always make me excited.  As in giddy.  I prepared this cocktail popsicles on a warm Sydney autumn morning just after breakfast, hoping to slurp on this kick-ass popsicles by sundown.  But alas.  My hopes were let down. After 4 hours in the freezer, the popsicles were still icy and not solid enough to unmold from their cases.  Apparently, I used too much alcohol (initially it was 120ml limoncello.  I've adjusted the recipe below and added more of the ginger ale) . 

But a goal is a goal.  And a promise is a promise.  So by sundown, we've managed to get our asses kicked by this oh-so-punchy popsicle-turned-slushies.  It packs a punch, I tell you.  Maybe next time, I'll try and mix the slushies with some champagne.  Or maybe add a dash of Tabasco sauce?  Oh wait, hang on, that must the limoncello kicking in.....

To make this Strawberry-Limoncello slushie:

60ml limoncello

250ml dry ginger ale

250g punnet fresh strawberries, washed and hulled

Juice of 1 lemon

 Place strawberries in the blender.  

Add lemon juice, ginger beer and limoncello.

Process in a blender. 

Pour into 4 popsicle moulds.  Freezer for 4-6 hours.

(Since this popsicle adventure became slushies, we opted for tiny dessert spoons instead of a straw to make sure consumption is in moderation). 

The limoncello brand Chateau Hestia Limoncello (in the photo) is imported from the Philippines and is actual made of the local indigenous citrus fruit called dalandan and has 38% alcohol content.  We've had it before during our visit in 2010 and its truly something to take in moderation. Thanks to my cousin who sent them through the inlaws.

Tips:

* Mixture should only have 20 percent alcohol.  The higher the alcohol content, the less the mixture will freeze.  I learned that now.

* You can use shallow paper cups and fill them 2/3s full.  Once the mixture is a little bit solid, insert wooden popsicle sticks.

* This mixture were good for large sized popsicle moulds with extra to sip on.

 

So how was your weekend like?  Sydney's been warm and its already autumn.  But I'm not complaining.  My tropical blood is enjoying all this sunshine! 

Pearl barley risotto with wild mushrooms

I started at a new job recently.  Well last week actually.  Closer to home, same hours.  I'm back in my happy place.  Literally.  Yep. I'm swapping some gorgeous Sydney harbour views for the sticks.  If only those views can be translated into better work opportunity.  Sigh.  Anyways, this new job is permanent so more security and well... holiday pay, that's it!  This is my high.

And this is another high!  Discovering familiar recipes using new ingredients!  And this was from the first and latest Food First magazine (Fitness First mag), lying about in the office kitchen.  But I've adjusted the amounts in some of the ingredients.  The butter for instance, was 80g in the original recipe which I used and found it too buttery and oily.  I've also adjusted the olive oil here so you don't get a too oily and slippery risotto.

Risotto is not new to us.  We have a few faves at home (prawn, mushrooms and scallops versions) but pearl barley is a new addition to our pantry.  After some porridge episode, I knew pearl barley can't be just for porridge!  

  

To make this super healthy version of risotto, you'll need:
(Print the recipe)

75ml extra virgin olive oil

4 shallots (Spanish onions), finely chopped

200g pearl barley

150ml dry white wine

1 litre white chicken stock, simmered and warm in a separate pot 

(I used home made chicken stock but you can definitely use store-bought variety.  Just be careful with adding salt in the dish as I find commercial stocks too salty)

sea salt and pepper to season

450g mixed mushrooms, cleaned and cut into bite sized pieces

(I used 150g each of oyster musrhooms, Swiss brown and shimejis)

3 cloves garlic, finely chopped

half a bunch (or a hand-full) of flat leaf parsley, finely chopped

25g grated Parmesan, plus extra to serve

30g butter, chopped

In a large shallow skillet or deep heave based sauce pan, heat half of the olive oil, then add the shallots. Cook, stirring until the onions are soft.

Add the pearl barley and cook stirring until the barley is coated with oil.

Add the wine and bring to a boil.

Reduce heat to a simmer and let the wine reduce.

Season with salt and pepper and stir through.  

Add about a third of the chicken stock let the barley simmer, letting the stock reduce.  Add more stock and stirring occasionally, until the barley is tender.  (The barley should be soft but still retains that bite).

In a medium pan, heat the remaining olive oil and cook the mushrooms until soft.

Stir in the garlic and parsley and cook for about a minute, stirring while cooking.

Add the mushroom mixture to the pearl barley.  Taste and add salt and pepper to adjust seasoning.

Stir in the parmesan and butter.

Serve in pasta bowls or plates with extra shaved Parmesan.

Let me just say this was a "wow" at every bite.  Every nutty barley bite.  A healthy alternative to the usual risotto.  And a cheaper one at that too.  How's about a pack of 500g pearl barley for only $2.99?

Banana porridge with date and verjuice compote

I know it's already spring, but porridge is not really just for the cold weather, right?  It's way up there in the list with the title "comfort food".  Any version whether its the Chinese congee or the Filipino lugaw, a good porridge brings us back there - sitting on your grandmother or grandfather's (or you rmum's or dad's) lap listening to tall tales, folk lore and colourful adventures.  Comfort food hugs you tight and gives you warmth.

Well, this isn't a recipe passed on to me by family, but the first time I tasted it, it just felt good. It was at a blogger's brunch party at Kazbah in Balmain.  One of the 8 dishes served on the day, this one stuck with me.  It was served to share, in a massive bowl with some date compote on top.  It was simple and yet, that one spoonful was not enough.  And then another.  There was a nutty taste to the porridge and a certain bite at every mouthful.  And we can only guess it's barley.  So I've tested and made this up.    And this is it.

To make this, I had to adjust as I went, tasting and tasting every minute, just to get it right.

To make the banana porridge:

(Print the recipe here)

1/2 cup rolled oats

1/2 cup rice flakes

1/2 cup barley

3 over-ripe bananas, mashed

2 cups (480ml) water

2 cups (480ml) milk

1/4 cup raw sugar (or more to suit your taste)

In a medium sized pot, put together the oats, rice flakes and barley.  Add water and bring to a boil.

Add the milk and bring to a boil, then reduce heat to a low simmer.  Stir occasionally to make sure porridge is not sticking at the bottom of the pot.

Add the bananas and continue to simmer (about 20-30 minutes) or until barley is cooked.  (You will know when its cooked as they will be soft but still have that bite).

If the porridge becomes to thick, just add a quarter cup of milk at a time, stir then taste.   Add sugar to suit your taste.  But the natural sweetness of the ripe bananas should be fine.

The cast of characters

To make the date and verjuice compote:

1 cup dried pitted dates

2 cups verjuice

In a small pot, pour the verjuice and add the dates. Bring to a boil then slow simmer until the dates have softened and the sauce reduced.  Set aside to cool.

For a sweeter version of this compote, you can add 1 tablespoon raw sugar to the mixture while simmering.    

Or you can try Suzanne Husseini's version in her book Modern Flavours of Arabia which I found through Emma's My Darling Lemon Thyme where she used fresh orange and lemons. 

The date compote was made with verjuice so the natural sweetness of the dates came through.   This was unlike the one that topped what we ate at Kazbah (which was sweeter), so hubby was not sold to the compote on top.  But he gives two thumbs up to the porridge.   Beats any 90 second breakfast oats at any time.   Drizzled with some honey (or real maple syrup) and serve.  With love and lots of hugs.