Poached Salmon and Thai-style Salad


4 thick salmon fillets, 5 oz each
1-1/4 cups dry white wine, such as Pinot Grigio or Muscadet
2 garlic cloves
a small chunk of ginger, peeled and thickly sliced
1 stalk of lemongrass, cut into 3
a few fresh cilantro stalks
6 fresh or dried kaffir lime leaves 8 peppercorns
1/2 teaspoon sea salt
1 lime, cut into wedges, to serve

Cucumber and Cilantro Salad

freshly squeezed juice of 2 limes
1-1/2 tablespoons fish sauce
1 garlic clove, crushed
1-inch piece of ginger, peeled and grated
1 small red chili, seeded and very finely chopped
1/2 to 1 teaspoon sugar
1/3 cucumber, peeled, seeded, and thinly sliced
1 green bell pepper, seeded and very thinly sliced
1 large carrot, quartered and cut into very thin strips
3 scallions, thinly sliced
3 tablespoons finely chopped fresh cilantro
3 tablespoons finely chopped fresh mint leaves
freshly ground black pepper


  1. Fit the salmon fillets snugly in a single layer in the bottom of a large saucepan. Pour over the white wine and enough cold water to cover the fish, then remove the salmon fillets and set aside.
  2. Add the garlic, ginger, lemongrass, cilantro stalks, kaffir lime leaves, and peppercorns to the pan and bring to a boil.
  3. Add the salt, reduce the heat, and simmer for 15 minutes.
  4. Gently slide the salmon fillets into the pan ensuring they are completely covered with the broth, if not, add more boiling water to cover. Bring the broth back to a boil and cook for 2 minutes.
  5. Remove the pan from the heat, cover, and let cool completely—at least 5 hours or overnight.
  6. To make the cucumber and cilantro salad, put the lime juice, fish sauce, garlic, ginger, and chili in a bowl and mix well. Add 2 to 3 tablespoons water and season to taste with pepper and sugar (it shouldn’t need any salt).
  7. Add the cucumber, bell pepper, carrot, scallions, cilantro, and mint leaves and toss well.
  8. Serve the salmon fillets accompanied by the salad and a few lime wedges for squeezing over.

Makes 4 servings.

Source: Cooking with Wine


Grilled Lamb and Eggplant with Cucumber Salad


300 g lean ground lamb
1 teaspoon dried oregano leaves
sea salt and cracked black pepper
2 teaspoons red wine vinegar
1 clove garlic, crushed
1 egg yolk
2 cucumbers
1/4 cup mint leaves
3/4 cup natural yogurt
1 tablespoon chopped mint leaves, extra
1 green onion, sliced
1 eggplant, about 1 lb
olive oil, for brushing
pita bread, to serve


  1. Preheat a barbecue or broiler to medium.
  2. Mix the lamb, oregano, salt, pepper, vinegar, garlic and egg yolk. Divide the mixture into four and shape into patties.
  3. To make the cucumber salad, use a vegetable peeler to peel one and a half of the cucumbers into thin ribbons and toss with the mint leaves.
  4. To make the yogurt dip, chop the remaining cucumber and combine with the yoghurt, extra mint and green onion.
  5. Slice the eggplant into thick slices. Brush the eggplant and lamb patties with oil. Cook the lamb patties and eggplant for 4-5 minutes each side or until cooked to your liking. Serve with the cucumber salad, yogurt dip and pita bread.

Makes 2 servings.

Source: Beef, Lamb + Pork

Pan-fried Prosciutto-wrapped Veal and Cheese with Roasted Tomato Salad


8 x 2 oz flattened veal steaks
sea salt and cracked black pepper
8 sage leaves
4 slices (3-1/2 oz) smoked mozzarella cheese, halved
8 slices prosciutto
2 oz unsalted butter
2 tablespoons olive oil

Roasted tomato salad

1 lb vine-ripened cherry tomatoes
3-1/2 oz rocket (arugula) leaves
shaved parmesan cheese, to serve


  1. To make the salad, Preheat the oven to 180°C (350°F).
  2. Place the tomatoes in a baking dish lined with non-stick baking paper and roast for 10 minutes or until tender.
  3. Remove from oven and combine the roasted tomatoes with the rocket and parmesan. Set aside.
  4. Sprinkle the veal with salt and pepper and top each steak with a sage leaf and a slice of mozzarella. Fold in half and wrap in a slice of prosciutto.
  5. Heat a large non-stick frying pan over high heat. Add the butter and oil and cook the veal for 2-3 minutes each side or until cooked through.
  6. Serve with the roasted tomato salad.

Makes 4 servings.

Source: Simple Essentials – Beef, Lamb + Pork

Spanish-style Tapa with Chicken, Raisin and Pine Nuts


4 large skinless, boneless chicken breasts, about 1 lb 5 oz in total
5 tbsp olive oil
1 garlic clove, finely chopped
1 cup pine nuts
generous 1/3 cup extra virgin olive oil
1 small bunch of fresh flat-leaf parsley, finely chopped
salt and pepper


1/4 cup red wine vinegar
1/8 cup superfine sugar
1 bay leaf
pared rind of 1 lemon
scant 1 cup seedless raisins


  1. To make the dressing, put first four dressing ingredients in a pan and bring to a boil, then remove from the heat. Stir in the raisins and let cool.
  2. Slice the chicken breasts widthwise into very thin slices. Heat the olive oil in a large skillet, then add the chicken slices and cook over medium heat, stirring occasionally, for 8-10 minutes, or until lightly browned and tender.
  3. Add the garlic and pine nuts and cook, stirring constantly and shaking the skillet, for 1 minute, or until the pine nuts are golden brown. Season to taste with salt and pepper.
  4. Pour the cooled dressing into a large bowl, discarding the bay leaf and lemon rind. Add the extra virgin olive oil and whisk together. Season to taste with salt and pepper.
  5. Add the chicken mixture and parsley and toss together. Turn the salad into a serving dish and serve warm or, if serving cold, cover and chill in the refrigerator for 2-3 hours before serving.

Makes 6 to 8 servings.

Source: Tapas

Appetizer with Shrimp, Avocado and Mango Salad


2 large avocados
Lemon juice
1 large mango, peeled and cubed
1 lb large shrimp, cooked and peeled
1 cup peeled, diced English cucumber
1 cup quartered grape tomatoes
2/3 cup chopped green onion
cilantro, for garnish


1/4 cup olive oil
1/4 cup orange juice
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon sesame oil
salt and pepper


  1. In a bowl, whisk together the vinaigrette ingredients. Set aside.
  2. Halve the avocados. Remove the pit and cut the flesh into cubes. Drizzle with lemon juice to prevent browning.
  3. In a bowl, gently toss the avocado cubes, mango, shrimp, and vegetables. Pour the vinaigrette over the salad and toss gently.
  4. To serve, spoon the salad into small cups. Garnish with cilantro.

Makes 8 servings.

Source: Hong Kong magazine