teriyaki-salmon-noodle

Teriyaki Salmon Noodle

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Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.

Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs.

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[column type=”one-half” last=”true” ]The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking.

The follow dish makes good use of the great flavor coming from teriyaki…
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Ingredients

  • 4 laxfiléer
  • 4 spring onions
  • 1-2 garlic cloves
  • teriyaki sauce
  • sesome oil
  • sesome seeds
  • 1 green pepper
  • cashew nuts
  • mushroms
  • 1-2 carrots
  • dried harbanero, salt & peppar
  • noodles

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Method

1. Marinate the salmon in teriyaki sauce for some hours, before placing in the oven for 40 mins basting several times.

2. Chop the spring onion, mushrooms, carrot and green pepper in thin stripes and stir fry with crushed garlic and some (dreid) chopped harbaero. Start the frying process on a high heat and as the vegetables begin to show signs of cooking turn down and add some teriyaki sauce and sesame seed oil. Fry for a while stirring regularly until the teriyaki caramelizes on the vegetables.

3. Boil and drain the noodles minutes before the salmon is ready and add to the teriyaki caramelized vegetables and stir fry lightly, adding more teriyaki sauce and sesame seed oil if necessary. Once the noodles and vegetables have mixed evenly with the teriyaki serve onto a plate with the salmon and garnish with cashew nuts and sesame seeds.

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Coriander Mushroom Sauce

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Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.

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[column type=”one-half” last=”true” ]Coriander creates a lovely flavor in food, complemented with mushrooms in a white sauce you’ll get Coriander Mushroom Sauce, this can work well with oven backed cod, new potatoes & vegetables or salad.

  • 4 fillets of cod
  • New potatoes
  • Carrots
  • Ruccola

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Ingredients

  • Knob of butter
  • 1 medium finely chopped onion
  • 1 large crushed garlic clove
  • Fresh bunch of coriander
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon all purpose flour
  • 1 cup milk
  • 6-12 chopped mushrooms
  • 1/4 teaspoon garam masala
  • Finely chopped dried harbanero to taste (optional)
  • Black pepper

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Method

How to make the sauce:

1. Heat the butter in a heavy-bottomed saucepan over a medium heat. Add the chopped onion and salt and cook, stirring often, until the onion has gone translucent, about 3 minutes.

2. Add the garlic and harbanero (optional) and cook, stirring, 1 minute. Add the coriander and cumin and cook, stirring, 1 minute.

3. Remove the pan from the heat and stir the flour in. Then replace on a medium heat and stir about 2 minutes. Gradually pour in milk, stirring constantly to prevent lumps. Once you are content with the consistency of the sauce add the mushrooms and simmer gently for 5 minutes stirring regularly.

4. Finally stir in the garam masala and continue to cook at a bare simmer until the mushrooms are tender, add salt and pepper to taste.
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Pavlova

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Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside. The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.

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[column type=”one-half” last=”true” ]The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes. Pavlovas can be topped with many fruits can be used here we are using wortle berries, strawberries & raspberries. [/column]

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Ingredients

For the Meringue

  • 4 egg whites
  • 250g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla extract

For the Topping

  • 500g strawberries, hulled and halved
  • 300g raspberries
  • 250g wortle berries
  • 3 tbsp icing sugar
  • 350ml double cream

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Method

1. Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.

2. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

3. When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.

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Stuffed Peppers

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I was first introduced to stuffed peppers by a Greek friend of mine in Melbourne. The peppers, made by his mother had something I noted that was simple and tasty and made me wonder why I had not come across this before. There’s no end to the amount of flavors you can stuff into a pepper for baking. Here’s just one example!

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[column type=”one-half” last=”true” ]There are truly so many things you can stuff a pepper with, we will have some more examples in coming posts.

In this particular dish we have stuffed the peppers with an easy combination of produce that fit nicely alongside some homemade beefburgers. [/column]

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Ingredients

  • Peppers
  • Mince Meat
  • Chorizo
  • Mushrooms
  • 1/2 Onion
  • 2 Cloves Garlic
  • Pinch of dried Harbanero
  • Pinch of Salt
  • Pinch of Black Pepper
  • Chopped fresh coriander
  • Chooped fresh parsley
  • Cheese of choice, such as Cheddar, Parmesan or mozzarella

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    Method

    1. Start by lightly frying the mince meat, finely chop the onions, mushrooms, garlic, harbanero, chorizo and start to fry with the meat. Add the salt, black pepper and harbanero and stir evenly.

    2. Chop the parley and coriander and add to the pan towards the closing stages of the other ingredients being cooked.

    3. Chop the tops off the peppers and take away the seeds and pith and stuff with the fried mix generously garnish with a cheese of choice and place in a medium heated oven for 20-30 minutes.
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    BBQ Sauce

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    The precise origin of BBQ sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century. References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century.

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    [column type=”one-half” last=”true” ]The most common barbecue sauce in the United States is a commercialized Kansas City-style which uses tomato purée, corn syrup, molasses and vinegar and has a long shelf life. Different geographical regions have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar and mustard-based barbecue sauces are popular in certain areas of the southern United States, while in the northern U.S. tomato-based barbecue sauces are well-known. In Asian countries a ketchup and corn syrup-based sauce is common. Mexican salsa can also be used as a base for barbecue sauces. [/column]

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    Ingredients

    For the BBQ Sås

    • Olive oil
    • 1 small finely diced onion
    • 2-3 cloves garlic finely chopped
    • Sea salt
    • Black pepper
    • 1 tablespoon brown sugar
    • 1 teaspoon smoked paprika
    • 1 tablespoon cider vinegar
    • 2 tablespoons Worcestershire sauce
    • 6 tablespoons tomato ketchup
    • A small amount of chopped harbanero chilli (optional)

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    Method

    1. Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.

    Add paprika and stir to combine. Cook for 10-15 minutes until onion is caramelizing, then add vinegar and let it cook out for a few minutes. .

    2.Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced to a dropping consistency. Taste and adjust seasoning.

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    Inlagd sill

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    Det här är ett grundrecept för inläggning av sill och är en klassisk sill som passar de flesta i smaken. Vi gör den både till jul, påsk och midsommar.
    Tid: ca 20 min
    Hållbarhet: Upp till en vecka
    Antal portioner: ca 4

    Ingredienser

    4 filéer salt sill (ca 300g)
    1 liten rödlök
    1/2 morot
    ca 10 cm purjolöktill inläggningslag:
    1 1/2 dl vatten
    1 dl ättiksprit (12%)
    1 dl socker
    8 stötta kryddpepparkorn
    1 lagerblad

    Metod

    1. Blötlägg sillen ca 12 timmar, byt vatten 1-2 gånger under tiden.
    2. Alternativt skölj den inlagda sillen noga och låt rinna av på en upp och nervänd skål.
    3. Koka upp lagen: vatten, socker, ättiksprit, peppar och lagerblad. Låt kallna så det blir kylskåpskallt.
    4. Skär filéerna i jämna bitar.
    5. Skala och skär löken tunt i halvmånar, moroten i tunna skivor och purjolöken i tunna (inte för tunna) bitar.
    6. Varva sill och grönsaker i burk och slå den kalla lagen över.
    7. Låt stå 1-2 dygn.

    Tillbaka till Fisk

    cre8ive life

    Pulled Pork

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    Pulled pork is a form of barbecue in which pork, usually shoulder cut (sometimes referred to as Boston butt) or mixed cuts, is cooked using a slow cook method. With these extended times at low temperatures, the meat becomes tender enough that it can be “pulled”, or easily broken into individual pieces.In the United States, pulled pork is commonly slow-cooked by a smoking method, though a non-barbecue method might also be employed using a slow cooker or a domestic oven.
    The preparation of pulled pork differs from region to region. In areas such as Tennessee, pulled pork is typically made from a mixture of the blade shoulder and arm shoulder meat and served with a tomato-based barbecue sauce. In areas such as North Carolina, either a whole hog, mixed cuts of the hog, or the shoulder cut alone are commonly used, and the pork is served with or without a vinegar-based sauce.The recipe below is an ‘easy to do’ version, there are numerous ways to approach this great dish.
    cre8tive life cre8tive life cre8tive life

    Ingredienser

    Pulled Pork

    800 g Pork (fläskarre)
    1 tsk spiskummin
    1 tsk chilipulver
    1 tsk paprikapulver
    1 onion
    2-4 garlic cloves
    1 dl ketchup
    0.5 dl water
    several dl’s of whiskey/or rum
    seasoning to taste

    Metod

    1. Put the over on 125ºC. Chop the meat into handful sized chunks and quickly fry to seal the meat. Chop the onions. Mix the ketchup with the sugar, water, garlic, pepper and spirit. Once the meat is sealed place it into a baking pan (with a lid) mix the onions and tomato ketchup mix in with the pork. Stir it around so that everything is evenly distributed.2. Place in the oven for approx 4 hours (or until the meat is ready) and turn every hour. The meat is ready when you can pull it apart.

    3. Serve with vegetables of your choice, the above picture shows mashed potato, maze, mushrooms and ruccola.

    Goes well with a root mash or in thin bread wraps.
    jollof-rice

    Jollof Rice

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    Jollof rice, also called ‘Benachin’ meaning one pot in the Wolof language, is a popular dish in many parts of West Africa. It is thought to have originated amongst members of the Wolof ethnic group in the Senegambia region but has since spread to the whole of West Africa, especially Nigeria, Ghana, and Liberia.

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    [column type=”one-half” last=”true” ]There are many variations of Jollof rice. The most common basic ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added. [/column]

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    Ingredients

    For the Rice

    • 3 tbsp olive oil
    • 1 large onion
    • 3 tbsp tomato purée
    • 1 chicken stock cube
    • 400g basmati rice
    • 1 red pepper (optional)
    • 1 yellow pepper (optional)
    • Bunch of coriander
    • 2-3 cloves of garlic
    • A thumb size piece of ginger
    • Harbanero chilli
    • 2 x 400g cans tomotoes
    • Seasoning to taste

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    Method

    1. Add the oil to the pan and fry the onions until soft but not golden, about 5 mins. While the onions cook, make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth.

    2. Add the tomato purée to the onions, fry for another 2 mins then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in 600ml boiling water. Bring to the boil then simmer for 15 mins.

    3. Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) and cook for 20 mins.

    4. Take the lid off (the rice won’t be cooked yet) then scatter the peppers and okra (optional) over the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.

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    cre8ivelife

    Jerk Chicken

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    Jamaican Jerk can be a sauce or a seasoning and can be a delicious way to add a fiery and zesty spice to your menu. Once used as a meat preservative by the Arawak Indians, they later seasoned their meats with a rub dominated by all spice berries and leaves, and roasted over a wood fire.

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    [column type=”one-half” last=”true” ]En underbar kycklingrätt med en sprakande smakkombination av kryddor från Jamaica. Timjan, ingefära, habanero, bacardi, vinäger och vårlök är några av ingredienserna i denna rätt. [/column]

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    Ingredients

    For the Jerk Sauce

    • 4 spring onions
    • bunch of fresh thyme
    • 3 bay leaves
    • ground cloves
    • ground nutmeg
    • 6 tablespoons golden rum
    • 6 tablespoons white wine vinegar
    • 1 tablespoon runny honey
    • 1 harbanero
    • 4 gloves of garlic

    Jerk sauce can be used for various dishes, below are the rest of the ingredients to make a great jerk chicken dish.

    • 4 x 180g chicken breasts
    • fresh rosemary
    • 2 spring onions
    • long-grain rice
    • chicken stock
    • 1 x 400g carton of black beans

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    Method

    Here is one of many ways to make a jerk chicken:

    1. Fry the chicken portions skin side down until golden, then place in a snug fitting baking try uncooked side down.

    2. As the chicken is frying make the jerk sauce – Trim and roughly chop the onions and put into the liquidizer with a bunch of thyme, 3 bay leaves, a large pinch of ground cloves, nutmeg, and allspice, 6 tablespoons each of rum and vinegar, 4 cloves of garlic, 1 tablespoon of honey and 2 teaspoons of salt. Remove the seeds from the harbanero (optional) and add to the liquidizer, blitz the ingredients until it becomes a really smooth liquid paste. To thicken add a little olive oil (optional).

    3. Pour the jerk sauce between the chicken avoiding saturating the crispy skin top side. Scatter rosemary over the chicken and place the oven and cook until evenly cooked through 15-30 min.

    4. As the chicken is cooking put the rice on. Finely slice 2 spring onions and put in the pan with a good lug of olive oil heat and stir until the onion softens then add the water and chicken stock and bring to the boil then cook to nearly ready and add the black beans.

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    Slow Cook Lamb

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    The flavor of the shoulder makes it one of the nicer cuts and is in fact more economical to buy than the leg. With a nice slow cook it turns out to be wonderfully tender combined with a nice array of root vegetables it should turn out to be a favorite.

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    [x_feature_headline type=”left” level=”h4″ looks_like=”h4″ ]Always nice, but particularly good on cold wet days. Warming you up![/x_feature_headline]

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    Slow cook lamb
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    Ingredients – Slow cook lamb

    2.25 kg quality shoulder of lamb, bone in
    olive oil
    sea salt
    freshly ground black pepper
    1 whole bulb garlic, broken into cloves
    1 handful fresh rosemary sprigs
    2 red onions, peeled and quartered
    3 carrots, peeled and roughly chopped
    1 large leek
    1 handful ripe tomatoes, halved
    1 handful fresh thyme sprigs
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    Method

    1. Preheat your oven to 200ºC/400ºF/gas 6. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray. Using a sharp knife, make small incisions all over the lamb and poke rosemary leaves and some quartered cloves of garlic into each one. This will give great flavour to the meat. Add the rest of the garlic cloves, the onions, carrots, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat.

    2. Cover the tray tightly with a double layer of foil and put it into the oven. Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork. Gently break up the meat, pull out the bones, and extract any herb stalks. Squeeze the garlic out of the skins and mush it in. Shred the lamb, check the seasoning and serve with some crispy roast potatoes.
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