Orange and Honey Glazed Salmon

Orange and Honey Glazed Salmon

This is a lovely salmon dish which you can make in these cold winter months. It has a real warming taste making you feel really good! This marinade has great flavours of orange with honey and a ginger and garlic blend. I have simmered the marinade to get a really rich, deep and sticky sauce, just perfect for a glaze on the salmon. It’s a real winter warmer and in summer great for barbeques!

Serves 2

Ingredients

1. 2 Pieces of Salmon Fillets (Skinned)
2. 2tbsp Dark Soy Sauce
3. 1tsp White Vinegar
4. 1tbsp Good Honey
5. 2 Garlic- Crushed
6. 1tsp Ginger- Finely Grated
7. 2tsp Fish Sauce
8. ½ tsp Chilli Flakes
9. 2tbsp Orange Juice
10. 1tbsp Teriyaki Sauce

Method

Take all the ingredients apart from the salmon and simmer gently until reduced to a fairly thick and dark sauce. Let the sauce cool down. Take the salmon fillets and place them on a baking dish which has been greased with olive oil. Spoon the sauce onto both the fillets and cover well. Cover the dish and refrigerate for at least 1 hour.

Preheat oven at 200c and cook the fillets for approximately 15minutes or until cooked. Serve hot with noodles or boiled vegetables.

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Singapore Noodles

Singapore Noodles

These noodles are so versatile and appealing to all ages. They are packed with vegetables and are very nutritious. You can add your own favourite vegetables and for those who eat seafood and meat, you can add that to the noodles to make a real wholesome and filling dish.

Serves 2

Ingredients 

1. 300g Fine Noodles
2. 2tbsp Olive Oil
3. 1 Small Red Onion
4. 1 Carrott
5. ½ Cup Shredded Cabbage
6. ½ Red Pepper/Capsicum
7. ½ Green Pepper/Capsicum
8. ½ Yellow Pepper/Capsicum1 Courgette
9. 12-13 Florets of Broccoli
10. 1-2 Aubergine
11. 2tbsp Soy Sauce
12. 3 Cloves Garlic- Crushed
13. 1tbsp Finely Grated Ginger
14. ½ tbsp Madras Curry Paste
15. 1tbsp Sweet Chilli Sauce- Optional

Method

Boil the noodles as per packet instructions. Leave aside and add a little oil to prevent them from sticking.

Take a wide wok and heat the oil. Shred all the vegetables very fine. Add the onion and carrot first and slightly soften. Make sure the heat is fairly high as you do not want to overcook the vegetables; you should still have a bite to the vegetables. Also there should be not water left in the cooking process, so keep the heat high. Add the curry paste and cook for a few minutes stirring constantly; add all the vegetables and soy sauce. Keep stirring until the vegetables are slightly cooked through. Switch of the heat and make sure there is no water left in the wok; if there is then cook on high until all the water has evaporated. I cannot stress this point enough as you will get soggy horrible noodles if you do not follow this instruction well.

Finally add the ginger, garlic and sweet sauce. Give the vegetables a stir. The reason I have put the garlic and ginger at the end is because I really want the freshness of this flavour to come through and I did not want to cook it. You will taste the difference.

Check for salt and add if necessary.

Add the noodles to the vegetables and gently with a fork mix through. Serve hot!

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Satay Prawns

Satay Prawns

These prawns are really tasty and not your average satay sauce. It has a slight Malaysian influence and taste delicious. I have used many ingredients to give this dish great flavours and a slight lift to the sauce.

Serves 2

Ingredients

1. 3oog Frozen Cooked Prawns- Soaked for 10 minutes, changing the water in-between and drained
2. 2 Shallots- Finely Chopped
3. 2 Lemon Grass- White part only- Finely Chopped
4. 1tbsp Peanut Butter- Unsugared
5. 1tbsp Oil
6. 1tbsp Teriyaki Sauce
7. 1tbsp Sweet Chilli Sauce
8. 200ml Water
9. 1tbsp Soy Sauce
10. 1tbsp Jaggery
11. 1 Large tbsp Tamarind Pulp
12. Salt to taste

Spice Paste

1. 3-4 Fresh Red Chillies
2. 4 Cloves Garlic
3. 1 inch Stick Ginger
4. 1tbsp Coriander Powder
5. Some Flaked red Chillies

Method

Take all the ingredients for the spice mix and blend into a paste. Leave aside. Take a pan, add the oil and the spice paste and cook until fragrant.

Add the peanuts and stir until the nuts have cooked a little. Add the other entire ingredients one by one, stirring regularly. Simmer the sauce until smooth. When you are ready to serve add the prawns and warm the sauce and prawn through.

Serve hot with rice or noodles.

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Sweet and Sour Vegetables

Sweet and Sour Vegetables

This a lovely dish for vegetarians who love Chinese food. You can add any vegetables you like but I feel the vegetables I have used are especially authentic and are used widely in Chinese cooking.

Serves 2-4

Ingredients

1. 1 Cauliflower- Cut into medium florets
2. 2 Carrots- Chopped
3. 4 Spring Onions- Chopped
4. 2tsp Olive Oil
5. 1-2 Green Chillies- Chopped
6. 1 Clove Garlic- Cut into slices
7. 90ml Malt Brown Vinegar
8. 2-3tbsp Ketchup
9. 1tbsp Corn Flour
10. 2tbsp Soy Sauce
11. 2-2 ½ tbsp Sugar
12. 100ml Water
13. Salt to taste

Method

In a wok, add 1tsp oil, cauliflower and carrots. Cook on a fairly high heat with the lid on and cook until al dente.  Then add the spring onions and give it a stir. Turn the heat off and leave aside. Do not worry if you think the spring onions are not cooked as in this dish they do not need much cooking.

In another pan, add the remaining oil, garlic and chillies. Let it sizzle and then add the rest of the ingredients apart from the corn flour. Let the sauce come to a boil and slowly, bit by bit add the corn flour, stirring continuously until the sauce has thickened. If you feel the sauce has not thickened, add a little more corn flour. Add the vegetables to the sauce and turn the heat off. Taste the flavours and make sure there is enough salt and that the flavour has a sweet yet sour taste. If you want to make it sweeter, add a little more sugar but I feel the amount of sugar is sufficient enough.

Serve hot with plain, boiled rice.

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Vegetable Noodle Bake

Vegetable Noodle Bake

These noodles have real Moorish flavours. It is such a fantastic change from stir fried noodles and has a slight fusion mix of flavours. Children will also welcome this dish and will become a very popular main dish in the family!

Serves 4

Ingredients 1 for Vegetables

1. 250g Fine Noodles
2. 1tbsp Oil
3. 2 Carrots
4. Handful of Fine Green Beans
5. ½ of Red Capsicum
6. ½ of Green Capsicum
7. 4 Large Mushrooms
8. ½ Cup Cauliflower
9. 6 Spring Onions
10. 1 Cup-Grated Cheese- You can add more if you like it cheesy

For the Sauce, ingredients 2

1. 1tbsp Olive Oil
2. 2 Cans of Tinned Tomatoes- pureed
3. 1tbsp Soya Sauce
4. 3 Cloves Garlic
5. Salt to taste
6. Fresh Ground Pepper 1tsp
7. 1tbsp Chilli Sauce
8. Pinch of Mixed Herbs
9. 1 Large Onion- Finely Chopped
10. ¼ Cup Water

Method

Boil the noodles in salt water and drain. Coat them with a little olive oil to prevent sticking. Leave aside.

Take all the vegetables in ingredients 1 and whizz them up in a food processor until finely chopped. Make sure you do not over blend or else it will become mushy. Alternatively you can finely chop all the vegetables by hand. Take a wide bottomed wok and add the oil and sauté the vegetables for a few minutes.

In another pan, we need to cook the sauce. Take the oil and sauté the onions until translucent. Add the garlic and cook for a minute.  Add the tomatoes and all the rest of the ingredients. Cook the sauce for 10-15 minutes until the sauce has thickened slightly. Then add the vegetables to the sauce and simmer for a couple of minutes.

Check for salt at this stage. Add the noodles to the sauce and stir through. Again check for salt. Transfer the mixture onto a baking dish and sprinkle the cheese on top. Bake in a preheated oven on 190c until the cheese turns golden brown.

Serve hot! Yum.

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