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. 

Chicken liver adobo (pate)

This week is another chicken dish, but one that drives close to home - it is an adobo dish.  And involves a favourite of mine - chicken livers.  It's not one though that I always make at home as I'm the only person who eats it.  When my parents were visiting last month, we made this as my father is just a huge fan as I am.  I guess being of the offal category, chicken livers take a bit of effort to like, to love even.  Some get squeamish at the thought, and it was one of the reasons why I never thought of sharing the recipe in the blog.   It is quite an effort to make the photos attractive, so I have discounted the photos from the preparation to the cooking.  Even the cooked dish was not likeable no matter what angle.  So I thought I'd reinvent it a bit and make it pretty.

And I'm sharing the recipe as guest post at Debra's blog The Saffron Girl.

I first met (virtually) Debra through Instragram, following each other's food creations and me drooling at her travel photos.  I now stalk her on Facebook , Pinterest and Twitter. Hahaha!  Debra posts a lot of paleo and gluten-free dishes and I admire the passion she puts into each dish - she does a lot of research and tweaking and reinventing to adapt to her readers. 

I was first drawn to Debra's blog for the Spanish dishes which she makes as ode to her roots.  Why am I drawn to Spanish dishes?  Well, its because (and I have mentioned this in many many posts), it is my dream to travel to Spain and eat and drink and eat and drink and ......  Where did this come from?  I supposed from the history of the Philippines where I grew up and probably because I believe I may be a Spanish senorita in my previous life.  But that's just me. 

When Debra first asked if I'm interested to do a guest post, I was filled with excitement and nervous fear.  As it's something I have never done before, it was kind of daunting like sitting for a finals exam.  It took awhile for this to materialise, but it was actually fun and every bit worth it.

So, hop on down to The Saffron Girl and have a taste of this classic Filipino dish.  Reinvented and prepared for Debra's readers.

Fresh brocolli salad

There's an email going around the office. Its been shared by a family for many years and so apparently its also been passed on to office colleagues who came and went.   And it's not a chain letter.  It is actually a really good brocolli salad.  And this is it.   Mr G who shared this salad recipe is a lovely man who's been all over the world and back.  He's like a jolly Santa always happy to share a ho-ho-ho or a recipe or two.  Even when it's way pass Christmas.

Broccoli salad
Print the recipe

Ingredients

3 heads brocolli, washed and cut into florets/small segments

250g diced bacon

1 medium red onion, sliced

1/2 cup sultanas/raisins

1 tablespoon pine nuts

1 tablespoon sunflower seeds

2-3 tablespoons mayonnaise

1-2 tablespoons apple cider vinegar

sugar to taste (optional)

Method

Cook the bacon until crisp, drain on paper/kitchen paper and set aside to cool.

Place the brocolli florets in a large bowl. 

Add the mayonnaise then all the other ingredients.   Mix until the brocolli florets are coated with the dressing. 

*Add a bit more cider vinegar or sugar to balance the taste.  Should be a bit tangy and sweet.

Once bacon is cooled, add to the salad mixture and stir.  

Leave in the fridge to cool for at least an hour before serving.

* You can omit the bacon and make this entirely vegetarian.  Alternate mayonnaise with sour cream.  You can also use other types of nuts - toasted almond slices work a treat.*

I work in an office where there's a culture of sharing food/dishes made at home, especially when there's an occasion that calls for it - a birthday, someone going away, anniversary, etc. etc.  And I've tasted this in one of those occasions.  And it just changed the way I look at fresh brocolli!   As I'm a newbie at work (about 6 months and counting), I heard so much rave reviews about this salad that I had to get a copy of that circulating email and try it at home!  

Its a great summer salad!  To bring to that party or that picnic at the park!  Why as brocolli's a year round vegetable, its great at just about any season!

Try it!  But don't tell Mr G it came from me.  Ssshhhh!

PS - I do have the permission from the owner to share this so you can all relax.  xx

Spinach balls

After all the Christmas trimmings and tidying up happened there appears to be what now seems to be an empty space in the lounge room.  There was the tree and all the presents underneath.  A tub full of Christmas cards and trimmings.  A box of wrappers and sticky tapes.  Lots of toys scattered about and shoes and lollies if you may.  What used to be a corner full of excitement and chaos and cheer and colour is now empty.  Ah the holidays.  It brings so much excitement that its always bittersweet to part with the spirit and get on back to routine.  When's the next holiday again?

So.  Its the new year and tidying up the trimmings also meant tidying up some electronic backlog.  Photos untouched and recipes left unwritten.  And this post is one of those! I've been meaning to share after meeting the maestro of Italian cooking last October - the other half of the two greedy Italians Antonio Carluccio.

The Maestro is how he is in person as he is on television.  Jolly, unpredictable and full of laughs. He shares a joke or two through out the Sydney World Chef Showcase session I attended and was just as funny as he on stage and face to face, when I had my book signed.  This recipe which he shared and prepared on stage was something he created for a book 25 years ago, but has since used it for many other dishes, including as a vegetarian pasta dish or even layered in a vegetarian lasagna.

To make these spinach balls, I've halved the recipe to make 12 spinach balls. 

You can make 24 balls simply by doubling the ingredient quantities.

(Print the recipe)

250g spinach, washed

1 egg, beaten

pinch of freshly grated nutmeg

1 clove garlic, finely diced

50g breadcrumbs

25g grated parmesan

salt and pepper to taste

olive oil for shallow frying

Blanch the spinach in a pan of salted boiling water for 2 minutes.  Drain using a colander.

Using your hands, squeeze out the water from blanched spinach.  Then chop the spinach finely.

Place the chopped spinach in a bowl and stir in the rest of the ingredients: salt, pepper, eggs, breadcrumbs, parmesan, garlic.  

Mix well until you get a binding consistency - the ingredients are binding together. If the mixture is too wet, add a tablespoon of breadcrumbs.

Roll the mixture into little balls.

Prepare and heat a shallow pan and cover the base with enough olive oil for frying.

Shallow fry the spinach balls in the hot olive oil until golden, 3-4 minutes per side.

Drain on kitchen paper and serve warm (or cold).

These little spinach balls are so good and healthy too! Eaten by themselves or dipped into your favourite sauce (mayo, catsup, sweet chilli sauce, etc) I reckon they're great as appetizers especially during this summer for those backyard parties!  Also a great dish to bring to any party.  Hot or cold, they are divine!  After all, they were created by none other than one of the greatest cooks in this century.

So when's the next holiday again?  How about Australia Day!  These would be great in that picnic basket, don't you think?

Chopsuey - stir fried veggies

I love the interview article with Ruth Reichl in the Spectrum from the weekend SMH as part of the upcoming Crave Sydney Festival.  Ms Reichl talks about how we need to get back into our kitchens and cook.  And in turn change the way kids eat these days.   And the message isn't about shoving vegetables into our kids diets or going into every diet-health-fad-bandwagon.  Its about eating together, sharing meals and connecting.  

Much to my frustration, I used to do just that.  Cook and prepare meals with vegetables, only to have teeny tiny bits pushed on every side of the plate.  So I've stopped.  Vegetables are now served as is, with meats and chicken, or in pasta,  in salads and they just get when they want.  The rule is, don't say you don't like it until you've tasted it.  And it works, for the most part.  But we're not rushing.  We share meals every day, and in the weekends.  Although sometimes it can get animated, more talking from the young ones than the grown ups, its a happy place to be.  Reichl says, "... the power of dinner, for me, is not so much that it has to be the greatest meal, but that you hear about what's going on in everyone's lives."  Enough said.

Now speaking of vegetables, let me introduce you to this simple classic Filipino dish.  The base is mainly vegetables, but there's variations like adding chicken strips or prawns.   Usually served as a side for meat or chicken dishes, or part of the main.  Quick. Simple. Easy.  You can make this for a weekday dinner or lunch, or make big portions for a party.

  

To make chopsuey:
(Print the recipe)

1 carrot, sliced into discs

1 red capsicum, sliced into squares or strips

1/4 cabbage, sliced

1 pack (about 100-150g) young corn

150g snow peas

150g button mushrooms

2 cloves garlic, finely chopped

1 onion, quartered

1 tablespoon vegetable oil

1 tablespoon light soy sauce

1 tablespoon oyster sauce

1 cup water

2 tablespoon corn starch

salt and pepper to taste

6 pieces cooked/boiled quail eggs, shells peeled

In a shallow pan or skillet, heat the oil and saute the garlic and onions.

Add all the vegetables and half the water. Bring to a boil.

Add the soy sauce and oyster sauce and let simmer for 3-5 minutes.

With the remaining 1/2 cup water, dissolved the corn starch.

Add to the vegetables, then let simmer until vegetables are cooked and sauce has thickened.  

Add the quail eggs and turn off heat.

For variation: Add about 250g of chicken strips or prawns.  Add this after sauteing the garlic and onions and let simmer until cooked before adding the vegetables.

There are other ways to make chopsuey, but this version is the easiest I've ever made.  Sometimes, we just have to rely on the taste rather than the process of how its traditionally prepared.  As long as its shared with family and friends,  over stories that will be heard and shared in years to come. 

Ruth Reichl will be one of the food industry experts at the Crave Sydney World Chef Showcase first weekend of October 2012.  If you're in Sydney, check out the program here.

Carrot galette

"Carrots are divine, you get a dozen a dime.  It's maaaa-gic!" - Bugs Bunny

There's some wise words there.  From one of the most influential characters in the animated world.  I reckon its because of Bugs Bunny that carrots are usually the first vegetable the children learn to love.  But seriously, what's not to love about the humble carrot.  They are the most versatile vegetable in the world!  In the universe, even.  You can roast them, add them to braised and stews and casseroles, boil them, mash them, fry them, grill them.  And they're not just confined to savoury dishes, they're also great in cakes!  So what's not to love!  They come in lots of lovely shapes/size and colours too!  Have you even seen a purple carrot? They're the next super food says The Age.

Daucus carota sativus nicknamed carrots as everyone already knows, has beta-carotene (Vitamin A) which helps maintain good eye sight.  They're also rich  in fiber, antioxidants and minerals.  There's an urban  legend  which originated among British gunners from the Royal British Airfoce during World War II that says "eating carrots can allow one to see in the dark."   Fact or fiction?  Who knows?! But let's not go there. 

Here's a carrot recipe adapted from a local supermarket's magazine -  Coles.  It's super easy to make using store-bought puff pastry I used the local brand Careme which is absolutely positively the best!).  You can also use any kind of cheese you fancy and any of your favourite herbs.  I've halved the ricotta called for in the original recipe and used bocconcini  and used dried oregano instead of fresh ones.  Served alongside your main or as a starter.  They're gorgeous and packed full of healthy stuff.  The humble and versatile carrot is the feature for Week 8 of the Power Foods blog hop organised by Mireya of My Healthy Eating Habits.

To make this Carrot Galette,  you'll need

a bunch of Dutch carrots

olive oil or canola spray

375g block of frozen puff pastry, thawed

150g fresh ricotta cheese

150g bocconcini

finely grated lemon zest of 2 lemons

1 teaspoon of dried oregano

salt and pepper to season

Preheat oven to 180*C.  Line a baking tray with non stick baking paper.  

Wash and scrub carrots and trim the top leaves.  Cut into half lengthwise.  Arrange on a single layer on a tray and spray lightly with oil.  Roast for 10-15 minutes until just tender. Set aside once done.

On your kitchen bench, roll out the pastry.  Crimp the edges and using a butter knife, light score a line on the edges to create a border.  

Using a fork, prick the area inside to create air pockets.

Combine the cheese, zest (and half the fresh oregano if using fresh) in a bowl and season with salt and pepper.

Spread the cheese mixture on the pastry.  Arrange the carrots on the cheese mixture, then sprinkle with the dried or fresh herbs.

Bake in the oven and cook for 20-25 minutes or until pastry is crisp and golden brown.

This post is part of a Power Foods blog group.  Check out Mireya of My Health Eating Habits and the other Power Food posts from Alyce from More Time at the Table, Ansh from Spice Roots,  Casey from Bookcase Foodie, Jeanette from Jeanette's Healthy Living, Jill from Saucy Cooks, Martha from Simple Nourished Living and Sarah from Everything in the Kitchen Sink.

If you are a blogger and would like to take part in this blogging group about Power Foods: 150 Recipes with the 38 Healthiest Ingredients from the editors of at Martha Stewart's Living Magazine, please get in touch with Mireya at mireya@myhealthyeatinghabits.com for details. 

 

 

 

Clotted cheese

hanging by a thread :)

I first read about home made queso blanco from a former office colleague S and promised to try and make the same at home.  And then just a few weeks back, NQN posted a recipe for home made ricotta cheese.  Both bookmarked and tucked away for some future kitchen episodes.  

Cheese is a universal and versatile ingredient – it goes with sweets and savoury dishes.  Great as entrée’s, in soups, topped or mixed into meat and seafood dishes, in cakes and desserts and even in ice cream!  But it goes without saying that cheese making, or making cheese from scratch is an art.  Like artisan bread making, it entails dedication and passion and skill.   So it was a surprise when clotted cheese was in the menu for entrée for Lesson 4 on Prepare, Cook and Serve Food in Kitchen 11 (we're moving kitchens this term, but Kitchen 10 is close to my heart)  this week   It’s a simple recipe.  2 ingredients + 3+ hours waiting time.  Milk and vinegar together, curdles and becomes cheese!  Don’t we all know that already?! Yeah, right.  Of course.  Its not rocket science, is it?

To make this simple clotted cheese:

2 litres milk
200ml white wine vinegar


Heat the milk to a tepid 35°C.  Add the vinegar and let it sit for 20 seconds.  Stir slowly with a spatula and let the milk curdle.

Using a muslin cloth placed over a large bowl, pour the milk and let it drain.  Knot the ends of the muslin cloth and using kitchen twine, tie it on a wooden spoon handle.  Suspend over a deep dish or tray and let the liquid drain from the cheese for 3 hours or more.  The cheese is ready when it is firm.

* You can drain for more than 3 hours for a firmer cheese.

The milk + vinegar mixture = cheese, after 3 hours.  Slightly firm with that texture from the muslin cloth.

The result was a slightly sour cheese that was almost ricotta like.  As the basic cheese was not seasoned as per the recipe, Chef just tossed a few herbs (finely chopped chervil and thyme), salt and pepper, and it completely changed the cheese.  We topped it over the day’s entrée of Caramelised Onion Tartlets - which shall be for another post.

Crumbled clotted cheese seasoned with salt and pepper and chopped herbs

Would I make my own cheese at home?  Probably when it calls for impressing someone - like when my in-laws from overseas fly for a visit?    Otherwise, I'm a simple cheese kinda gal.  I love provolone cheese in my pasta, some gruyere with crackers and chutney, some ricotta and feta for that attempt with the Greek spanakopita  and gorgonzola for those once in a blue moon cravings.  I’m not a cheese aficionado, but I do love them when they come in simple form, i.e. a block of tasty cheese.  But that's just me.  There's still hope of course, before that "under the Tuscan sun" retirement.  If that's ever going to happen.   Meanwhile, why don't you try making this at home?  It's easy and afterward, you can add home made cheese to your list of culinary repertoire.

Caramelised onion tartlet with clotted cheese and roasted tomatoes

Cucumber raita

Cucumber raita served with samosas - Lesson 3 @ Kitchen 10

This is a recipe for a side dip - cucumber raita.  We learned this last term in Kitchen10 but I realized I wasn't able to post the recipe.  So its timely that we made samosas served with these on the side.  

As cucumber raita it is mostly served with Indian dishes.  In Greek cuisine, a similar side dish is called tzatziki served as appetizer with pita bread.  Tzatziki is readily available in the local supermarkets and most people have grown to love this and serve dish with water crackers in picnics or as appetizers. Souvlaki for the Soul serves this over roast lamb. It is a versatile dish, really.

In Kitchen 10, we made this raita with:

1/2 telegraph cucumber

pinch of salt

100ml natural yoghurt

1/2 lemon juice

2g cumin seeds, (dry roasted in a pan then grind in a mortar)

half bunch of mint leaves, chopped

Grate the cucumber and sprinkle salt to draw out the surplus moisture.  Squeeze dry.

In a medium sized bowl, place the cucumber, add the yoghurt and lemon juice and mix together. Add the cumin seeds and season to taste.