Here’s a really quick and easy meal which is still luxurious and impressive. From a can of coconut milk take the thick coconut cream and melt it in a wide saucepan over moderate heat. Add 1 tablespoon of Thai roasted chilli paste in soya oil (you will find this at any Asian store which sells Thai food…… Continue reading scallops in coconut sauce with fresh basil
Category: fish & seafood
sambal with okra and prawns on coconut rice
A spicy Yotam Ottolenghi recipe (with the addition of prawns) from his book PLENTY. To make the sambal combine 5 de-seeded fresh red chillies, 5 de-seeded dried red chillies, 100g (3½ oz) of red shallots, 1 diced clove of garlic, 2 tablespoons each of oil and water and ½ a teaspoon of salt in a…… Continue reading sambal with okra and prawns on coconut rice
salmon on mash + roasted fennel & kale
A fresh piece of salmon with sweet mash, lemon roasted fennel and crisp kale. Preheat the oven to 200ºC (390ºF). For the mash steam equal amounts of potato and sweet potato until very soft and set aside. Melt butter in a saucepan, add 1 finely chopped shallot and cook gently. Add ¼ of a finely sliced…… Continue reading salmon on mash + roasted fennel & kale
whole barramundi in banana leaves + asparagus salad
David treated us to this wonderful Thai meal recently. For the marinade process these ingredients in a food processor: 1 brown shallot, 2 cloves of garlic, 1 sliced thumb-size piece of galangal (or ginger), 2 teaspoons of ground coriander, a handful of basil leaves, ½ a can of coconut milk, 2 finely sliced kaffir lime leaves, 1…… Continue reading whole barramundi in banana leaves + asparagus salad
baked salmon with oven chips and vegetables
This is a lovely way to cook an entire meal in one oven tray. Most of this recipe comes from Jamie Oliver, the expert at quick and simple meals. Preheat the oven to 260℃ (500℉). Top and tail 200g (7 oz) of green beans and blanch them in boiling water until just tender. Put them…… Continue reading baked salmon with oven chips and vegetables
fish larb + cucumber salad
Having finally banished the local wildlife from our garden, our fresh produce is thriving. Thai holy basil and kaffir lime leaves are both so deliciously fragrant that I was inspired to create a Thai fish salad. And for a refreshing accompaniment a fresh cucumber salad. I served both with coconut rice. I used rock ling…… Continue reading fish larb + cucumber salad
quinoa chaufa
In the late 19th and early 20th centuries Chinese immigrants in Peru substituted local ingredients in their cooking which gave rise to one of the most popular foods in Peru today, colloquially known as chaufa, possibly from ‘chao fan’ (Mandarin for fried rice). This recipe is an adaptation of one by Gastón Acurio printed in TIME…… Continue reading quinoa chaufa
fish cooked in banana leaves
Cooked in Vietnamese style this fish dish is delightfully fragrant and succulent. If you can’t find a banana tree you can find fresh vacuum-packed banana leaves at Asian stores. If there are too many for one occasion they freeze well. Cut 900g (2lbs) of Ling (or a similar firm-fleshed white fish) into 4 large pieces. In a…… Continue reading fish cooked in banana leaves
salt cod (bacalhau, bacalao, morue, baccalà)
It’s said that the Portuguese have 1000 recipes for bacalhau. Here’s a traditional one with potatoes and onions that’s worth the planning. Before using salt cod it must be soaked. If it’s wet-salted then soaking for one day with a couple of changes of water will be enough. If it’s dried salted cod then it…… Continue reading salt cod (bacalhau, bacalao, morue, baccalà)
mussels and prawns with chorizo
This Potuguese style dish is simple to make and great with crusty white bread and a fresh green salad. Dice 1 Portuguese style chorizo and fry it in a little olive oil. Add a sliced red pepper, a finely diced fresh red chilli and 3 diced cloves of garlic and cook until they begin to soften.…… Continue reading mussels and prawns with chorizo
michelle picker cooks 