Roasted Salmon with Lemon Relish

Ingredients

1/4 cup pine nuts
1/4 cup raisins
slivered zest and juice of 1 lemon
1/2 to 3/4 cup boiling water
4 skinless salmon fillets, 6 ounces each
coarse salt and fresh ground pepper
1/4 cup chopped fresh parsley
3 tablespoons olive oil
5 ounces baby spinach (about 5 cups, loosely packed)

Method

  1. Preheat the oven to 450°F.
  2. Spread the pine nuts on a rimmed baking sheet. Toast in the oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from the sheet, and reserve.
  3. Place the raisins and lemon zest in a small heat-proof bowl. Cover with boiling water. Set aside.
  4. Place the salmon fillets on the baking sheet used in step 1. Season with salt and pepper. Roast until the salmon is opaque throughout, 8 to 10 minutes.
  5. Drain and discard the liquid from the raisins and lemon zest. Return the raisins and zest to the bowl. Add the lemon juice, pine nuts, parsley, and oil. Season with salt and pepper. Stir to combine.
  6. Dividing evenly, make a bed of spinach on each of 4 plates. Place a salmon fillet on the spinach. Spoon lemon relish over the top before serving.

Makes 4 servings.

Source: Great Food Fast

Eggs Mimosa

Ingredients

4 large eggs (hard-boiled)
4-6 oz shrimps (shelled and coarsely chopped)
watercress (to garnish)

Mayonnaise

2 egg yolks
salt and pepper
dry mustard
3/4 cup salad oil
2 tablespoons wine vinegar

Method

  1. To make the mayonnaise, work egg yolks and seasonings with a small whisk or wooden spoon in a bowl until thick; then start adding the oil drop by drop.
  2. When 2 tablespoons of oil have been added this mixture will be very thick. Now carefully stir in 1 teaspoon of the vinegar.
  3. The remaining oil can then be added a little more quickly, either 1 tablespoon at a time and beaten thoroughly between each addition until it is absorbed, or in a thin steady stream if you are using an electric beater.
  4. When all the oil has been absorbed, add remaining vinegar to taste, and extra salt and pepper as necessary.
  5. To thin and lighten mayonnaise add a little hot water. For a coating consistency, thin with a little cream or milk.
  6. Eggs should not come straight from the refrigerator. If oil is cloudy or chilled, it can be slightly warmed which will lessen the chances of eggs curdling. Put oil bottle in a pan of hot water for a short time.
  7. Cool boiled eggs and peel. Split them in half lengthways, scoop out yolks and carefully push half of them through a bowl strainer into a basin. Add the shrimps. Mix and bind with 1-2 tablespoons mayonnaise.
  8. Wash whites, dry and set on a serving dish. Fill with the prawn mixture. Thin the rest of the mayonnaise slightly with 1 tablespoon hot water and coat the eggs with this.
  9. Hold strainer over eggs and push rest of the yolks through. Garnish dish with watercress.

Makes 4 servings.

Source: Cooking with Eggs

Vietnamese-style White Rose Dumplings

Ingredients

20 pieces rice paper skins
16 oz raw shrimp, peeled
2 tsp minced garlic
2 tsp minced shallot
1 tsp salt
1 tsp pepper
1 tsp sesame oil

Sweet Dipping Sauce

1 cup fish sauce
1-1/2 cups sugar
3 cups water

Method

  1. Put shrimp, garlic, shallots, salt and pepper and sesame oil in a food processor, mix well.
  2. Put damp rice paper wrapper in palm of hand, place one teaspoon of mixture in center and fold in corners to form the shape of a flower.
  3. Steam for five minutes.
  4. Serve hot with sweet dipping sauce.

Makes 20 dumplings.

Source: The Cookbook of Streets International

Stir-fried Clams with Orange and Black Bean Sauce

Ingredients

2 lbs fresh clams
1 tbsp vegetable oil
2 tbsp chopped onions
2 tsp minced garlic
2 tsp minced ginger root
2 tbsp black bean sauce
1 tbsp dry sherry or Chinese Shaoxing wine
1 tbsp oyster sauce
2 tbsp frozen orange juice concentrate, thawed
1/2 cup diced green peppers
1/2 cup diced red bell peppers

Method

  1. Wash and scrub clams well by rubbing them together under cold running water. Drain and set aside.
  2. Heat oil in wok or heavy saucepan over medium-high heat until just smoking. Add onions, garlic, ginger root and black bean sauce. Stir-fry until fragrant, about 1 minute.
  3. Add clams, sherry, oyster sauce and orange juice concentrate; stir to mix. Cover and steam for 5 minutes or until clams open. Shake the wok or saucepan occasionally to facilitate this process. Discard any clams that fail to open.
  4. Uncover the pan, increase heat to high and add peppers. Stir-fry for about 1 minute until peppers are warmed through and sauce is reduced slightly. Transfer to serving dish and serve immediately.

Source: New World Chinese Cooking

Squid with Saffron Sauce

Ingredients

450 g small squid
1 tablespoon vegetable oil
1 fennel bulb, very thinly sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped sun-dried tomatoes
juice of 1/2 lemon

Saffron Sauce

150 ml fish stock
4 saffron threads
150 ml mayonnaise
salt and freshly ground black pepper

Method

  1. To make the saffron sauce, boil the fish stock until reduced to 1 tablespoon. Add the saffron threads. Leave to cool.
  2. Strain stock into a bowl and stir in mayonnaise. Season with salt, pepper and lemon juice.
  3. Clean the squid. Pull on tentacles. Cut off just above the head, discarding head and innards. Slip quill like transparent bone out of body. Rinse body inside and out, pulling away pink outer membrane. Dry on kitchen paper. Cut body into 0.5 cm rings and cut the tentacles into small pieces.
  4. In a frying pan, heat the oil. Add the squid and saute for a minute or until it becomes opaque. Season with salt and pepper. Drain and set aside to cool.
  5. In a serving bowl, arrange the fennel, parsley and sun-dried tomatoes. Add the squid and pour the lemon juice over. Serve with the saffron sauce.

Makes 4 servings.

Source: The Book of North African Cooking