Poached Salmon with Green and Yellow Beans Salad

Ingredients

4 sprigs of fresh tarragon
2 lemons
10 white pearl onions, peeled and thinly sliced
4 (5-ounce each) skinless salmon fillets
Kosher salt and freshly ground black pepper
12 ounces thin green beans,trimmed
12 ounces thin yellow wax beans, trimmed
6 radishes, sliced into paper-thin rounds
1/4 cup extra-virgin olive oi

Method

  1. Remove the leaves from the tarragon; reserve the stems. Coarsely chop enough leaves to make 2 teaspoons.
  2. Slice 1 lemon into thin rounds.
  3. In a large skillet, combine the lemon rounds, tarragon stems, and one-third of the onions and add enough cold water to come two-thirds of the way up the sides. Cover and bring the water to a simmer over medium-high heat.
  4. Season the salmon with salt and pepper. Lay the fillets in the skillet and add hot water if needed to submerge them completely. Cover, reduce the heat to low, and cook the salmon, without simmering, for about 7 minutes, or until opaque with a rosy center when flaked in the thickest part with the tip of a small knife. Using a slotted spatula, transfer the salmon fillets to a baking sheet. Refrigerate, uncovered, until cold, about 45 minutes.
  5. Bring a large pot of salted water to a boil. Add the green and yellow beans and cook for about 3 minutes, or until crisp-tender. Drain well, then plunge the beans into a large bowl of ice water to cool. Drain well and pat dry with paper towels.
  6. In a large bowl, toss the beans, radishes, and the remaining onions with the chopped tarragon. Grate the zest from the remaining lemon over the vegetables. Squeeze the juice from the lemon and add to the bowl. Drizzle with the olive oil and toss to coat. Season with salt and pepper and toss again.
  7. Place a salmon fillet on each of four dinner plates. Divide the salad among the plates and serve at once.

Makes 4 servings.

Source: What’s for Dinner?

Roasted Pork Belly Braised in Rum Broth

Ingredients

350g pork belly
300 ml rum
1 apple, cut into wedges
1 stick cinnamon
2 dates, roughly chopped

Caramel Sauce

300 ml rum
1 tbsp condensed milk
1 tbsp butter
30 ml cream
1 date, finely chopped

Pickled Apple

1 apple, half diced and half julienned
1/3 cup vinegar

Poached Apple

1 apple, cut into wedges

Smoked Corn and Onion Sauce

1 tbsp butter
1 onion, chopped
3 cobs corn
1/2 cup milk
1 tsp smoking chips
salt and pepper, to season

Method

  1. Preheat oven to 230ºC. Turn on pressure cooker to high.
  2. Score the skin of pork belly and place into the pressure cooker along with rum, 300 ml water, apple wedges and cinnamon stick. Seal and cook on high pressure for 30 minutes.
  3. Remove pork, place onto a tray and roast until golden, about 20-15 minutes. Remove from oven and set aside to rest.
  4. To make the caramel sauce, place remaining 300 ml rum into a small pan and reduce over medium heat to a thick syrup. Add condensed milk, butter, cream and chopped date. Reduce until thickened then pass through a sieve and set aside.
  5. For the pickled apple, place julienned and diced apple into a bowl with vinegar and set aside for 10 minutes. Drain and set aside.
  6. To poached the apple, bring a small saucepan of water to a simmer over low heat. Add apple wedges and cook until soft, but still holding shape, about 10-15 minutes.
  7. To make the corn and onion Sauce, heat butter in a fry pan over medium heat. Add onions and cook, stirring until softened but not browned. Set aside in a medium bowl.
  8. Place corn cobs onto a plate and cook in the microwave until just tender, about 2-3 minutes. Slice 2 strips of the kernels off the cobs and set aside for plating. Slice the remaining kernels off the cobs and place into the bowl of softened onions. Cover bowl with cling film and insert the hose of a smoking gun. Light smoking gun chips and allow the bowl to fill with smoke. Remove smoking gun hose and seal the bowl tightly. Set aside to smoke for 15 minutes.
  9. Uncover the bowl and transfer corn and onion into a food processor. Blend until smooth then pass through a fine sieve, season and set aside.
  10. To serve, cut pork belly into 4 pieces. Spread some corn and onion sauce onto each plate and top with a portion of the pork. Add some reserved slices of corn kernels and top with pickled apple. Serve caramel sauce on the side.

Makes 4 servings.

Source: Australian MasterChef

Poached Cod with Vinaigrette Made with Fresh Orange Juice and Salty Black Olives

Ingredients

4 (6-ounce) cod fillets
2 cups dry white wine
1 Tbsp fennel seeds
1/4 cup orange juice (about 1 orange)
3 Tbsp lemon juice (about 1 lemon)
2 bay leaves
pinch of kosher salt

Vinaigrette

1 Tbsp minced shallots
1/2 cup pitted kalamata olives, sliced in half
1/4 cup orange juice (about 1 orange)
3 Tbsp olive oil
Kosher salt and pepper to taste

Method

  1. To make vinaigrette, in a medium bowl, combine shallots, olives, and orange juice. Mix well. Slowly stir in olive oil. Season with salt and pepper, if desired. Set aside.
  2. In a large, deep skillet, combine 1 cup water, wine, fennel seeds, orange juice, lemon juice, and bay leaves. Bring to a boil, reduce heat, and simmer 15 minutes.
  3. Add fish and sprinkle with salt. Poach just until opaque, about 7 minutes.
  4. Remove fish with a slotted spatula and transfer to a serving platter. Drizzle with vinaigrette before serving.

Makes 4 servings.

Source: The O Magazine

Pork Belly Simmered with Black Tea

Ingredients

1 piece pork belly, about 300 g
3 tea bags (2 Darjeeling and 1 blended tea of ​​chocolate & orange peel)
1 clove garlic, crushed
2 to 3 slices ginger
3 tbsp white wine
3 tbsp maple syrup
4 tbsp soy sauce

Method

  1. Cook pork in a pot of boiling water for about 10 minutes. Remove and drain.
  2. Boil 4 cups of water in the pot. Add all the other ingredients together with the cooked pot. Bring to a boil. Remove the tea bags.
  3. Cover and cook for 20 or more minutes until the pork is tender. Remove from heat and allow to cool.
  4. Pour pork and poaching liquid into a ziploc bag. Put into the fridge and chill overnight.
  5. When ready to serve. Remove bag from fridge. Cut pork into slices.
  6. Cook the poaching liquid in a saucepan to reduce it into a thick sauce. Serve the pork with the sauce.

Source: Japanese magazine

Japanese-style Grilled Fish Glazed with A Miso-mirin Mixture

Ingredients

1-1/3 cups white rice, such as jasmine or short-grain sushi rice
1/4 cup white miso
2 Tbsp mirin
1/2 tsp unseasoned rice vinegar
4 (5-oz each) skin-on salmon fillets, preferably about 3/4 inch thick
1/2 cup loose-leaf green tea
Kosher salt
3 medium green onion, thinly sliced (about 1/2 cup)
1 Tbsp toasted sesame seeds; more for garnish

Method

  1. Cook rice and keep warm.
  2. Position a rack 4 inches from the broiler and heat the broiler on high.
  3. In a small bowl, stir the miso, mirin, and rice vinegar with a fork to blend. Put the salmon fillets skin side down on a foil-lined rimmed baking sheet, leaving space between them. Pat the salmon dry and broil for 2 minutes.
  4. Remove the baking sheet from the oven and, with a spoon, carefully spread the miso mixture over the top of the fillets. Broil until the salmon is just barely opaque in the center (use a paring knife to check), 2 to 3 minutes more.
  5. Meanwhile, in a small saucepan, bring 2-1/4 cups of water to a simmer. Put the tea leaves and 3/4 tsp salt in a 4-cup heatproof liquid measuring cup. Pour the hot water over the leaves and let steep for 1 minute.
  6. Gently mix the green onion and sesame seeds into the rice and divide among four large shallow bowls, mounding it in the center. Pour the tea through a strainer around each mound. With a spatula, lift the salmon from the baking sheet, leaving the skin behind, and place on top of the rice. Sprinkle with more sesame seeds and serve immediately.

Makes 4 servings.

Source: Fine Cooking magazine