Snapper with Citrus and Fennel Salad

Ingredients

4 small radishes, sliced paper-thin
1/2 small fennel bulb—halved, cored and shaved paper-thin
1/2 small red or yellow bell pepper, thinly sliced
1 jalapeno, seeded and finely diced
1/4 cup coarsely chopped cilantro
1 tablespoon snipped chives
1 tablespoon finely shredded mint
1 grapefruit
1 navel orange
2 tablespoons extra-virgin olive
oil, plus more for brushing
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
4 (6-ounce) skinless red snapper fillets

Method

1. Preheat the broiler.
2. In a large bowl, toss the radishes, fennel, bell pepper, jalapeno, cilantro, chives and mint.
3. Using a sharp knife, peel the grapefruit and orange, removing all of the bitter white pith.
4. Working over the bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl.
5. Add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper.
6. Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil. Season with salt and pepper.
7. Broil 6 inches from the heat for 4 minutes, on one side only, just until white throughout.
8. Using a spatula, transfer the fish to plates and serve with the salad.

Makes 4 servings.

Source: Chef Daniel Boulud

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Today’s Comic

Char-grilled Steak Sandwiches

Ingredients

4 (80 g each) 1 cm-thick beef rump or topside steaks
4 thick slices bread
olive oil, for brushing sea salt
salad leaves, to serve
cracked black pepper
1/4 cup store-bought caramelised onion relish

Garlic Mayonnaise

1 clove garlic, crushed
1/4 cup store-bought whole-egg mayonnaise

Method

1. Preheat a barbecue or char-grill pan over medium-high heat.
2. Make the garlic mayonnaise, combine the garlic and mayonnaise and set aside.
3. Brush the steaks and bread with a little oil and sprinkle the steaks with salt. Place on the barbecue or char-grill and cook for 1 minute each side or until the bread is toasted and the steak is cooked to your liking.
4. Place 2 slices of the bread on serving plates and spread with the garlic mayonnaise. Top with the salad leaves, steak, pepper, caramelised onion and remaining bread slices and serve.

Makes 2 servings.

Source: Fast, Fresh, Simple

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Today’s Comic

Seared Salmon Oriental Salad with Sweet Chili Dressing

Ingredients

4 (4 oz) salmon escalopes
freshly ground sea salt and freshly ground black pepper
a squeeze of lemon juice

Oriental Salad

1 mango, peeled, pitted and diced
3/4 cup fresh beansprouts
1 carrot, finely shredded into ribbons (use a potato peeler)
1 big juicy red chili, finely shredded
2 oz mizuna or watercress
1 oz fresh coriander
2 tablespoons roughly chopped cashew nuts
1 tablespoon sesame seeds

Sweet Chili Dressing

4 tablespoons rice wine vinegar
4 tablespoons sesame oil
4 tablespoons sweet chili sauce

Method

1. Mix the salad ingredients together, season and set aside.
2. Mix the dressing ingredients together and set aside.
3. Fry the salmon escalopes for 1-2 minutes over a searing heat, turn out on to a plate cooked-side up and season with salt, pepper and a squeeze of lemon juice.
4. Dress the salad leaves with a tablespoon of the sweet chili dressing. Ensure that the leaves are simply coated rather than left in a pool of dressing.
5. Divide the salad between the serving plates, gently place the seared salmon on top, spoon around the remainder of the sweet chili dressing and serve.

Makes 4 servings.

Source: Nick Nairn’s Salmon

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Today’s Comic

Moroccan Carrot Salad

Ingredients

3-4 carrots, thinly sliced
1 tsp agave syrup
3-4 garlic cloves, chopped
1/4 tsp ground cumin, or to taste
juice of 1/2 lemon
2-3 tbsp extra virgin olive oil
1-2 tbsp red wine vinegar or fruit vinegar, such as raspberry
2 tbsp chopped fresh coriander (cilantro) leaves or a mixture of coriander and parsley
salt and ground black pepper

Method

1. Cook the carrots by either steaming or boiling in lightly salted water until they are just tender but not soft. Drain, leave for a few moments to dry, then put in a large bowl.
2. Add the agave syrup, garlic, cumin, lemon juice, olive oil and vinegar and toss together until all the carrots are evenly coated.
3. Add the herbs and season. Serve warm or chilled.

Makes 4 to 6 servings.

Source: The Ultimate Book of Vegan Cooking

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Today’s Comic

Thai Fisherman’s Catch

Ingredients

20 jumbo shrimp
20 mussels in their shells
2 oz oyster mushrooms, wipe cleaned
2 scallions, finely sliced
3 kaffir lime leaves, thinly sliced
1 lemon grass stalk, center part only, finely chopped
1/2 red onion, very thinly sliced
3-1/2 oz dried medium rice noodles

Thai Coconut Dressing

1/2 cup creamed coconut
3 tbsp lime juice
1-1/2 tbsp nam pla (Thai fish sauce)
1-1/2 tbsp brown sugar
1-2 fresh red chilies, to taste, seeded and thinly sliced
1 small garlic clove, crushed

Method

1. To cook the shrimp, bring a pan of water to a boil with several lemon slices, 1 sliced shallot, and 1 tablespoon lightly crushed peppercorns while you prepare the shrimp. To devein the shrimp, shell and remove the heads. Leave the tails intact or remove. as you like. Hold a shrimp with its back upward. Using a small knife, slice along the back, from the head to the tail end. Use the tip of the knife to pull the black vein.
2. Reduce the heat to its lowest setting, add the shrimp, and poach them just until they turn opaque and curl. Drain the shrimp and immediately transfer them to a bowl of iced water. When they are cool, pat them dry, and let chill until required.
3. To cook the mussels, scrub them well and discard any with broken shells or any open ones that don’t close when tapped. Put them in a pan over high heat and shake for 2-4 minutes, until they open. Discard any that remain closed. Cool in iced water, then let chill.
4. To make the dressing, stir all the ingredients together in a large bowl until the sugar dissolves. Add the shrimp, mussels, mushrooms, scallions. lime leaves, lemon grass, and red onion, then cover and let chill until required.
5. Meanwhile, soak the noodles in a bowl with enough lukewarm water to cover for 20 minutes, until soft. Alternatively, cook according to the package instructions. Drain well.
6. To serve, divide the noodles between 4 bowls. Spoon the seafood salad over them, adding any extra dressing.

Makes 4 servings.

Source: Noodles

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