Salmon ....

Salmon is a treat at our place, given there are 5 of us, it turns out an expensive meal. Lucky this recipe turned out so yummy that everyone ate it. I have all these types of spices in my pantry, if you don't they are available in small packages, so if you don't use these things very often then you won't have much left over. So here is salmon poached in a spiced soy broth... ENJOY !

Salmon poached in spiced soy broth

250ml (1 cup) chicken stock
250ml (1 cup) dry sherry (or I use Shao Hsing chinese rice wine)
125ml (1/2 cup) soy sauce
85 g (1/3 cup) coarsely chopped palm sugar (in other recipes they have
substitued brown sugar, just not tightly packed)
2 strips orange rind, white pith removed
2 whole star anise
1 cinnamon stick (if unavailable use a large pinch on cinnamon)
1 tsp fennel seeds
4cm piece fresh ginger, thinly sliced
4 skinless slmon fillets, halved
Steamed rice and chinese Broccoli to serve

1. Preheat oven to 180 c. Stir the stock, sherry,soy sauce,sugar,orange rind,star anise,cinnamon stick,fennel seeds and ginger in a saucepan over a medium-low heat until sugar dissolves. Increase heat to medium. Bring to a simmer.

2. Place the salmon, in a single layer, in a large roasting dish. Pour over the stock mixture. Cover tightly with foil. Bake for 6 minutes. Set aside, covered for 5 mintues for medium, or until the salmon is cooked to your liking.

3. Transfer the salmon to a plate. Strain the poaching liquid through a sieve into a jug and reserve. Serve salmon with steamed rice, drizzle over a little reserved poaching liquid.


Recipe from Good Taste magazine Feb 10.





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Chilli and Lemon Prawns

Another hit in our household and at BBQ's. I never have any leftover ...

Chilli and Lemon Prawns


1 tbs olive oil
2 tsp dried chilli flakes (I leave this out if the kids are having the prawns)
3 cloves of garlic, minced
1 tsp salt
1 tbs lemon rind, julienned
1kg raw prawns
1/4 cup lemon juice


1. Place the oil, chilli flakes, salt and the lemon rind in a bowl. Remove the shells from the
prawns, leaving the tail on if possible. Stir the prawns into the mixture and leave to
marinate, for 2-3 hours, if time permits.

2. Heat the BBQ or grill until hot. Add the prawns and cook for 4-5 minutes or until
opaque and cooked through. Pour over the lemon juice.


Removing the black intestine... Although this is a yucky job, it makes the prawns look so much nicer. Once peeled, just run a sharp knife along the back edge of the prawn from top tothe tail, and just pull out the black icky stuff. Once cooked they look great prepared
like this.

Peeling the prawns is a time consuming job, but it always a popular dish at our BBQ’s.



DOWNLOAD THE RECIPE HERE