Sabzi Polo ba Mahi / Herby Rice with Fried Fish

Here is what we cooked at the EFAB Wooden Spoon and Apron Club.  The theme was Persian Food, led by Azam Saeb-Parsy

Herby Rice / Sabzi Polo

This recipes uses Sella Basmati rice.  This is treated differently than ordinary basmati rice. The rice is subjected to heat after harvesting, while its husk (the brown covering on the grain) is still on.   The husk is then removed, it is usually used for Persian rice recipes

Ingredients
2 cups sella basmati (Ajaman brand) rice 
1/2 cup chopped parsley
1/2 cup chopped  coriander
1/2 cup chopped dill
1/2 cup chopped  green garlic
1 medium leek; chopped finely
4 tablespoons olive oil 
1/2 teaspoon saffron, crushed soaked in warm water
Salt

Method

1. Wash the rice 3 times and soak in clean water  with 1 tablespoon of salt for 30 minutes.
2. Crush and soak the saffron in warm water, set aside.
3. Chop all the herbs finely and set aside.
4. Place 1 1/2 litres of water in a saucepan and bring to boil, add the drained rice and bring to boil, cook for 15 minutes.
5. Drain water using a colander and layer the rice and herbs into the saucepan, pour the half the saffron on the top. (put the other half in the fish marinade.
6. Pour the olive oil around the edges of the saucepan and cover, cook on very low heat for 15-20 minutes until the rice is steaming. 

Mahi (Fish)

Ingredients
3 medium Sea bass; filleted 
1/4 teaspoon saffron, crush soaked in warm water (use half from the recipe above)
1 lemon; juiced
Salt to taste
Olive oil to fry

Method

1. Wash and dry the fish with paper towel, place in a dish and add the lemon juice, saffron and salt, make sure the fish is coated with the mixture.
2. Fry each side for 5 minutes.

Serve the fish with the rice. 

Tilapia in Groundnut / Peanut Sauce / Ngege Z'ebinyeebwa

Groundnuts (peanuts) are very much a part of Ugandan Cuisine.  They were introduced to Uganda  by early traders and travelers in 1862.  
Groundnut are a good source of protein and also contains vitamin E, niacin, falacin, calcium, phosphorus, magnesium, zinc, iron, riboflavin, thiamine and potassium.  

Ingredients
4 Tilapia Fillets
1 tablespoon plain flour
1/2 teaspoon turmeric
1/2 tsp. salt
1/2 tsp. black pepper
2 tablespoons oil
1 large onion; finely chopped
2 garlic cloves
2 large tomatoes; blanched, peeled and liquidised
1/2 cup roasted peanuts; ground in a coffee grinder (or half cup peanut butter)
2 cups stock or water
salt and pepper to taste

Method

1. Mix the flour, turmeric, salt and pepper
2. Wash and dry the fish, cut into pieces and coat with the flour mixture.
3. Pan fry the fish in a  little oil and keep aside
4. Heat rest of the oil and fry the onions until golden brown
5. Add the tomatoes and the garlic, cook for about 7 minutes, until the tomatoes and onions have amalgamated.
6. Add stock or water, bring to boil, add the peanuts, cool for 10 minutes, add the fish bring to boil and serve.

Serves 4

Indonesian Seafood Satay

1/2 lb prawns
1/2 lb haddock or cod
2 oz dessicated coconut
2 tablespoons coconut milk
6  kaffir lime leaves; finely cut
2 tablespoons brown sugar
8 shallots
2 cloves garlic
1 inch galangal
1 inch fresh turmeric
1 inch ginger
 12 skewers


1. Grind the fish and prawns until smooth.
2. Add the dessicated coconut and the coconut milk
3. Grind the shallots, garlic, ginger and tumeric root and add to the mixture with the kaffir leaves
4. Make long sausage like shape on the skewer.
5. Place in a hot grill and cook for about 4 minutes on each side
I served them with peanut sauce

Machi ja Bhajia / Coriander Salmon Cakes (Baked)

Machi ja bhajia is an East African Ismail dish.


Ingredients
1 lb Salmon fillet; skinned
12 oz (3 medium) potatoes; peeled and halved
3 cloves garlic; minced
1 1/2 inch ginger; grated
2 green chillies; minced
2 tablespoon chopped coriander
1/2 lemon; juiced
salt to taste
Oil Spray or a litte oil and brush
1 egg
1 cup bread crumbs




Method
1. Steam or poach the salmon, place in a large bowl and flake
2. Boil the potatoes, mash and add to the salmon
3. put aside
3. Pre-heat the oven at 200 Centigrade
4. Add the garlic, ginger, chillies, coriander, lemon juice and salt to the fish / potato mix
5. Mix everything, let the mixture cool a little.
6. Make a lemon size ball with the fish mixture, flatten and place on a ungreased tray, make them all
7. Grease another tray with oil spray or oil and brush.
8. Beat the eggs, and place the bread crumbs in a saucer or small plate
9. Dip the fish cake in the egg, and then into the bread crumbs so that they are completely coated, place on the greased tray
10. Repeat until all are done. (I made 10)
11. Place in the oven and bake for 20 - 25 minutes or until brown.



Serve with home made tomato chutney (recipe soon)

Tandoori Salmon

1 skinned fillet of salmon (1lb); cut into 2inch cubes
2 tablespoons yogurt
1 dessert spoon oil
2 level tspn tandoori masala
2 inches ginger; grated
3-4 cloves garlic; minced
2-3 green chillies; minced
salt to taste

1. Mix the yogurt with the oil, tandoori masala, ginger garlic, chillies and salt
2. Mix with the fish
3. Marinate for at least 1 hour; place on pre-soaked wooden sticks.
4. Grill / broil or barbeque 5/6 minutes
5. Or bake in oven (220 C) for 15 minutes.

I served it with mango and ginger salsa and tandoori mohogo.

Tandoori Mackerel

Mackerel is a much underrated fish, and it is sustainable and cheap. It is also a very good source of omega-3 fatty acids, selenium, and vitamin B12. Mackerel is an ideal fish to barbeque as it is meaty and does not fall apart, and is firm and moist when cooked. It has got enough flavour to taste really good in tandoori masala. This recipe works very well for the whole fish, but I could not get any so I have used fillets.

Omega-3 fatty acids are good for your brain and your joints.

Ingredients

4 Mackerel Fillets; washed

3 cloves of garlic; minced

1 ½ inch ginger; grated

2-3 green chillies

½ lemon; juiced

2 tablespoons yougurt

2 level tspn of tandoori masala; available in most Indian or South Asian stores; I used Rajah

Salt to taste

Method

1. Place the fish fillets in a glass dish, add all the ingredients and mix.

2. Marinate for at least 2 hours.

3. Grill or Broil for 5-6 minutes on each side.

I served mine with boiled new potatoes and steamed broccoli.

Roast Asparagus and Salmon

Adapted From BBC Good Food

Ingredients
400g new potatoes, halved if large
2 tbspn olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
2 salmon filletsabout 140g/5oz each
salt and pepper to taste

1. Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
2. Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Season with salt and pepper
   

VEry easy and really delicious!!
I made Spainish Omelet with the left over vegetable - recipe soon

Machi Paka with Broccoli / Salmon and Broccoli in a Spicy Coconut Sauce

Saturday supper; to continue my Golden Jubilee Series I made Machi Paka or fish stewed in coconut sauce.  This is an East African Ismaili dish.  I added Broccoli to it to remind us of MHI and to make us all smile :)

Ingredients

1 tablespoon oil

1 leek or 1 medium onion; chopped

4 small potatoes; peeled and cut into halves

2-3 garlic cloves; minced

1 inch ginger; grated

2-3 green chillies; minced

1 large tomato; blanched; peeled and liquidised

1/4 tspn tumeric

1 tin coconut milk 

1 head of broccoli; cut in bite size pieces

1 lb of Salmon fillet of any firm fish; cut into 2 inch chunks

3-4 sprigs coriander for garnish; chopped fine

1.  Heat the oil in saucepan, add the leeks, and fry until soft, add the potatoes and continue frying

2. Add the garlic, ginger and chillies, stir and cook for a minute.  Add the tomatoes, mix and cook for a few minutes, add the tumeric.

3. Add the coconut, bring to boil, simmer, until the potatoes are cooked.

4. Add the broccoli, cook for 5-10 minutes, so that the broccoli is still slightly firm.

5. Add the fish, cook for a further 7-8 minutes, add the coriander and serve.

I served with basmati rice.  

Coconutty Salmon and Pimento del Padrone Biryani

Sunday's lunch was a Malabar style coconutty biryani made with brown basmati rice.  Brown rice does not look as pretty as white basmati rice, but it tasted really good, slightly nutty.

This Kerala style biryani was inspired by

Food Workshop  

East, West, and in the Middle

Indian Pot Pourri 

Thanks for sharing your recipe.  Shaheen bought me some Padrone peppers, I could not resist putting them in this biryani, they complemented the salmon very well.  These peppers are the mild peppers you get as tapas in Barcelona.  I had so many of them when I was there earlier this year.

Ingredients

1 lb salmon; cut in 2 inch chunks

Marinade

Juice of 1/2 a lemon, 1/2 tsp tumeric, red chilli powder to taste (I used 1/2 tspn) and salt

2 cups brown basmati rice

2 tablespoons oil

whole garam masala; 1 inch cinnamon, 3 cloves, 4 peppercorns, 1 tsp cumin seeds, 2 pods cardomom

1 leek (or medium onion) chopped fine

4 small potatoes; peeled and cut into halves

1 cup buttom mushrooms

1 tbspn yogurt

4 large tomatoes; blanched, peeled and liquidised,

1/3 packet of creamed coconut (half cup coconut milk)

2 teaspoon coriander and cumin powder

1/2 tspn tumeric

2-3 garlic cloves; minced

1-2 inch ginger; grated

2-3 green chillies; minced

1 courgette cut into 1 inch chunks

100gm / 4 oz pimento del padrone (mild Spanish peppers) 

Can be substituted by any mild peppers even bell peppers

1/4 tspn garam masala

pinch of saffron; soaked in a tablespoon of hot water

For Tempering

1 tspn cumin seeds

Method

1.  Marinate the salmon in the lemon juice, tumeric and chilli powder and salt for 30 minutes.

2.  Wast the rice and soak in some water for at least 30 minutes.

3. Heat half of the oil in a large saucepan, fry the whole masala; cumin, cloves, cinnamon, peppercorns, and cardomom, fry until they pop and splutter, add the chopped leeks and fry until translucent, Add the potatoes, fry for a few minutes, add the mushrooms and continue to cook.

4. Add the garlic, ginger and chilli, mix and fry for a few minutes.  Add the yogurt, mix and cook for a few minutes

5. Add the tomotoes mix and fry for a few minutes; add the cumin and coriander powders and tumeric powder and add the coconut cream,  simmer for 15 minutes.

6  Meanwhile, heat the other half of the oil in a frying pan, fry the peppers, set them aside, fry the courgette and set aside, fry the fish until slightly brown and set aside.

7.  Add the fish, peppers and courgette to the tomato mix, add the garam masala, stir and simmer for 10 minutes,  

8. Boil the brown rice in salted water for 20 minutes, drain, rinse with cold wate and set aside.

9. Layer the rice and the sauce starting with the rice and finishing with rice.  I managed to get 3 layers of rice and 2 of the salmon mixture.  Add the water / saffron mix on top.

10. Fry the cumin in a little oil, pour over the rice, 

11 Place in the oven at 160 degree centigrade for 30 minutes.

ENJOY!  I served it with a baby spinach and tomato salad

Spicy Prawns with Aubergines and Potatoes

I am back after a long break. Ready to blog recipes with a vengeance so watch this space!

This dish is a bit like ringra bateta jo shaak with prawns, delicious. We had that for our dinner yesterday with our usual Friday dal, mani and rice.

Ingredients
1 lb tiger prawns; peeled and deviened
2 tablespns oil
2 medium onions; chopped fine
2-3 cloves garlic; minced
1 inch ginger; grated
1-2 green chillies; minced
1 400g tin peeled tomatoes; liquidised
1 tspn tomato puree
1 large aubergines; cubed
3 medium potatoes; cubed
½ teaspn cumin seeds
½ tspn mustard seeds
2 heaped teaspns cumin/coriander powder
¼ tspn turmeric
Salt to taste

Chopped coriander leaves to garnish (optional)

Method

Heat the oil in a large pan, Add the garlic, ginger and chillies
Add the prawns, cook for a few minutes; remove
Add the cumin and mustard seeds, once they have popped add the onion and fry until golden brown.
Add the tomatoes, tomato puree, , decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then add the cumin, coriander and tumeric powders, and mix and cook for a few minutes.
Add the potatoes, mix so the potatoes are coated with the tomato sauce, cover and cook about 7-8 minutes. Then add the aubergines and mix.
Cover and simmer for about 15-20 minutes until the potatoes and the aubergine is cooked.
Add the cooked prawns, stir and cook for 2-3 minutes, so that the prawns are warmed through.

Serve with bajra rotla or chapati

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Masala Fish / Machi Bateta / Spicy Cod and Potato Curry

Ingredients
2 lb cod; skinned and cut in 2 to 3 inch pieces
Juice of 2 limes
2 tbl spns plain flour
4 medium potatoes; cut into circles
1 large onion; chopped fine
8 large tomatoes; blanched, peeled and liquidised
1 tspn tomato puree
4 cloves garlic; minced
1 tspn grated ginger
4 chillies; minced
2 tspn coriander/cumin powders
1/2 tspn tumeric
salt to taste;
3-4 tblspn Oil
Coriander chopped fine for garnish

Method
Marinate the fish in add lime juice and some salt for 30 minutes. Coat with plain flour and shallow fry until golden brown; set aside
Saute the potatoes until cooked; put the to one side
Heat 1 tlbspn of oil in a pan, add the onions until, golden brown.
Add the tomatoes, tomato puree, garlic, ginger, chillies and salt. Cook, until the oil floats out, then add the salt, tumeric, coriander and cumin powders, mix and cook for a further 5 minutes.
Place the fish and potatoes in an oven proof dish; pour the tomato mix (masala) over them and place in a medium hot oven (180oC for 30 - 45 minutes) or microwave for 6-10 minutes until every thing is piping hot.
Garnish with coriander, serve with chapattis

Methi Prawn and Mushrooms

Ingredients
2 Onion; finely chopped
1 cup Fresh Methi (Fenugreek); choped fine
6 cloves Garlic (minced)
3 inches Ginger (grated)
5-6 Green Chillies; minced
4 large tomatoes; blanched, peeled and chopped
1 lb Tiger Prawns; peeled, deveined and washed
8 oz Mushrooms; washed and sliced
2 tblspns oil
1/2  tspn tumeric powder
2 tspn cumin/coriander powder
salt to taste

Method.
1. Fry the onion in hot oil until transparent, add the mushrooms and fry till brown


2. Add the chopped methi, garlic, ginger and green chillies and fry for a few minutes,.
3. Add the tiger prawns and fry for a few minutes until they are pink.
4. Add the tomatoes and cook for 2-3 minutes, add the cumin and tumeric powders; cook for 5 minutes and serve with chapatis or rice.

Prawn Pad Thai

Ben and I cooked this together. I was the sous chef, I got all the ingredients prepared, he, being a master cook. put it together.

Prawns Pad Thai
For Sauce
2 tablespoon tamarind paste
2 tablespoons fish sauce
2 tablespoons palm sugar or gur / jaggery; grated
½ teaspoons of red chilli powder; or to taste

Mix the tamarind paste, fish sauce and gur in a warmed pan, stir until the gur melts, add the chilli powder, and stir. Remove from heat and set aside.

Noodles
250gm rice sticks or noodles;
2 tablespoon vegetable oil2
teaspoons minced garlic
1 teaspoon minced ginger
20 large tiger prawn; deviened
2 large eggs, lightly beaten with the 1 tablespoonsesame oil
6 spring onions sliced diagonally into 1 and 1/2 inch pieces
1 cup of Chinese chives; cut in to 1 and 1/2 inch pieces
1 cup of green beans; cut into 2 inch pieces
1 cup bean sprouts (home grown!)
1/3 cup chopped roasted peanuts
3 tablespoons chopped coriander
1 lime, cut into wedges
chilli flakes

Method
1 Soak the noodles in cold water for about 30 minutes or when soft.
2. Drain the noodles.
3. Heat the wok, and then add the oil and heat until almost smoking. Add the garlic and ginger; stir for a few minutes.
4. Add the prawns stir for 3-4 minutes and remove and keep aside.
5. Add the chives, spring onions and beans, stir-fry for a few minutes.
6. Add the noodles and stir-fry for 2 minute, add the sauce, little at the time
7. When the noodles are covered with sauce, push them to one side of the wok and scramble the eggs and sesame oil mixture.
8. Add the prawns, half the peanuts and bean sprouts. Mix, place in serving bowl or individual plates.
9. Garnish with the remaining peanuts, the coriander and lime wedges.
Extra chilli powder / flakes can be added at the table.

Serves 4

Thai Fish Cakes

I used Rick Stein recipe without any tweaking, the fish cakes were delicious, disappeared within minutes. I did not serve it with the sauce describe below, but with some sweet and sour sauce (as I was running out of time!)

Ingredients
450g/1lb ling or coley fillets, skinned and cut into chunks
1 tbsp Thai fish sauce
1 tbsp red curry paste
1 kaffir lime leaf or 1 strip or lime zest, shredded very finely
1 tbsp chopped fresh coriander (leaves and stalks)
1 egg
1 tsp palm sugar or muscovado sugar, I used gur / jaggery
½ tsp salt
40g/1½oz French beans, sliced thinly into rounds
150ml/5fl oz groundnut or sunflower oil

For the sweet and sour cucumber sauce:
50ml/2fl oz white wine vinegar
100g/4oz caster sugar
1½tbsp water
2 tsp Thai fish sauce
50g/2oz cucumber, diced very finely
25g/1oz carrot, diced very finely
25g/1oz onion, chopped very finely
2 red bird's eye chillies, sliced thinly

Method
1. For the sauce, gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved.
2. Bring to the boil for 1 minute, then remove from the heat and leave to cool
3. Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour into four small dipping saucers or ramekins and set aside.
4. For the fish cakes, put the fish in a food processor with the fish sauce, curry paste, kaffir lime leaf or lime zest, chopped coriander, egg, sugar and salt. Process until smooth, then stir in the sliced green beans.
5. Divide the mixture into 16 pieces. Roll each one into a ball and then flatten into a 6cm/2½in disc.
6. Heat the oil in a large frying pan and fry the fish cakes in batches for 1 minute on each side, until golden brown. Lift out and drain on kitchen paper, then serve with the sweet and sour cucumber sauce.

I doubled the recipe for my party.

Prawn and Leek Gyoza

I made these for Zayn's birthday party, because I know he loves them.

Ingredients

1 packet of gyoza / dumpling pastry (from Chinese / Japanese Store)
1 lb peeled prawns (little ones)
1 leek; chopped fine
1 inch ginger; grated
3 clove garlic; mince
1 tbspn light soya sauce
1 tbspn sesame oil
1 tbspn oyster sauce
1 egg

dipping sauce
1/2 cup light soya sauce
1/2 cup rice vinegar
1 tbspn mirin
1 tblspn sesame oil
1 tspn chili flakes

Method
1. Mix together all the filling ingredients.

2. Place a tspn of this mixture on the dumpling pastry, brush the edges of the pastry with water, fold in half, press together, making some pleats in the front of the gyoza. I was able to make about 40.

3. Place the gyoza in a hot, previously sprayed frying pan, cover and cook for about 1 minute, turn and cook for a further minute. Repeat until all the gyoza are fried.
4. Put one layer of gyoza back in the hot pan, add a little water so that it is half way up the gyoza. Cover and cook until the water has evaporated. Repeat until all the gyoza are done.



For the the dipping sauce: mix everything, microwave for about 30 secs so that the sauce is warm.
Serve the dumpling hot with the sauce.
These turned out delcious and were eaten by my family (of 12) with minutes!

Prawn Dopiaza

Dopiaza means two onions. Finely chopped for the initial masala, and thickly sliced for extra flavour.


Seen here served with yellow lime, ginger and chilli pickle and Carrots with gur (jaggery) pickle. Recipes of pickles to come when we get a summer here in England!

Ingredients
1 tbspn oil
2 large onions, 1/2 chopped finely; rest sliced lengthways into thick slices.
4 large tomatoes; blanched, and chopped finely
2 tblspn yogurt
4 cloves garlic; minced
2 inch ginger; grated
2 green chillies; minced
1/2spn tumeric
2 heaped tspns coriander/cumin powder
2 lb prawns
1/4 tspn garam masala
1/3 cup chopped coriander



Method
1. Heat the oil in a pan, add the finely chopped onions and fry until golden brown,
2. Add the tomatoes, garlic, ginger and chillies. Stir and fry for 5 minutes, add the yogurt, mix and cook for a few minutes.
3. Add the tumeric and coriander/cumin mixture fry for another 5-7 minutes, until it is homogeneous.
4. Add rest of the onions, mix and cook for a further 10 minutes
5. Add prawns and salt, stir until they are coated with the tomato mix. cook for about 5 minutes.
6. Add the garam masala and the coriander.
Mix and serve with chapatti or roti

Seared Salmon and Green Beans Tagiatelle

Ingredients
2 tablespoon Extra Virgin Olive Oil
500gm salmon fillet; skinned and cut into large cubes
2 tspn minced garlic
1 lemon; juiced
handfull Green Beans; topped and tailed
200ml Creme Fraiche
2 tablespoons chopped Dill
500 gmTagiatelle
salt to taste




Method
1. Marinate the salmon in the garlic, a little salt and lemon juice.
2. Heat the oil, and fry the salmon until nicely brown (6-8 minutes)
3. Put it aside, reserve the oil

4. Cook the pasta as per instructions on the packet.
5. Add the green beans for the last 5 minutes
6. Drain the pasta and beans, add the reserved olive oil, dill and creme fraiche, mix thorougly
7. Place in a serving dish or individual dishes, arrange the seared salmon on top.

Stuffed Mussels

More seafood! For Vegetarians; note: large portobello mushrooms can be stuffed with the same stuffing!

Ingredients
20 cooked New Zealand Green Mussels with half shell (available frozen in most supermarkets
1 tablespoon olive oil
1 onion (chopped fine)
2 tspn garlic
2 minced chillies
2 tablespoons chopped coriander (or parsley)
2 tomatoes, blanched, peeled and liquidised
juice of 1 lime
2 cups freshly made breadcrumbs (sandwich bread zapped with food processor into crumbs)
2 tbspn grated parmesan cheese
extra olive oil
salt to taste (not too much as the cheese is salty) - I didnot add any


Method
1. Preheat the oven at 200 degrees centigrade.
2. Heat 1 tablespoon of oil in a frying pan, add the onions and garlic fry until transluscent.
3. Add the breadcrumbs, tomatoes, lime juice, coriander and parmesan cheese, mix
4. add more olive oil to bind the mixture if neccessary
5. Put the mixture into each mussel shell, place in a baking tray
6. Cook in the oven for about 8-10 minutes
Serve as an appetiser with chilled New Zealand Sauvignon blanc

Seafood Risotto

Risotto is a traditional Italian dish made with a suitable variety of rice such as Arborio, Carnaroli or Vialone Nano. It is one of the most common ways of cooking rice in Italy. It originated in North Italy, specifically Eastern Piedmont, Western Lombardy, and Veneto (where the Vialone Nano comes from) where rice paddies are abundant. It is one of the pillars of Milanese cuisine.

When risotto is cooked, the rice is first cooked briefly in butter or olive oil until evenly coated and the rice starts to turn translucent, before the broth is added, one ladle at a time. Other dishes exist that are similar, but they should not be called "risotto" if the rice is not toasted from Wikipedia

Ingredients

Stock
1 pint fish stock or chicken stock
1 courgettes
1 leeks
2 tomatoes
1 carrot
handful of green bean
garlic
2-3 dried mushrooms
bay leaf
1 pints of water

Risotto
1 cup Arborio Rice
2 Onions; finely chopped
3 green chillies minced
1 tspn minced garlic
2 lb prawns; peeled and deveined
1 lb scallops, roe removed, and cut into 2 or 3 slices
1 cup cooked New Zealand mussels; cut into 2 or 3 pieces
1/2 oz butter
1 tblspoon olive oil
1 glass dry white wine
2 tablespoons of grated Parmesan cheese
Method
Stock
Place all the vegetable in a large stock pot with the fish stock and water, salt and pepper and bring to boil.
Simmer for 1 hour, strain into another saucepan, leave it to simmer. Stock needs to be hot.

Risotto
1. Heat the oil in a large pan, Add the garlic and chillies
2. Add the prawns, cook for a few minutes minutes; remove
4. Add the scallops , cook for about 5 minutes; remove.
5. Add the butter, fry the onion, until transparent
5. Add the washed, drained rice (do not soak), stir until each grain is coated with oil and look transluscent.
6. Add the wine, cook until it is absorbed. (I must admit, both Lisa and I had a glass of wine at this point!)
7. Add one ladle of stock at a time, stiring until it is absorbed. Continue to do that until no more liquid can be absorbed, add the seafood, mix
8. Cover and cook for 15 minutes, add the parmesan, give it a good stir and serve.

Nutty Stir-fried noodles with Fresh Salmon

We had this for Sunday lunch, it is very easy to prepare. The sesame, pumpkin and sunflower seeds give it an added crunch!

Ingredients

12 oz skinned fillet of Salmon; cut into cubes
3 cloves garlic; minced
2 inch piece of ginger; grated
3 green chillies; minced

1 cup mange toute, topped and tailed
1 large red pepper; cut into large pieces
1 small head of brocholi; cut into florettes
3 shallots (small onions); sliced lengthways
4 spring onions cut in rings
1/4 cup coriander; chopped
2 tbspn sesame seeds
2 tbspn sunflower seeds
1 tbspn melon seeds
1 tbspn oyster sauce
1 tbsn hoi sin sauce
2 tbspn sesame oil, salt to taste
2 tspn vegetable oil

Method
1. Marinate the salmon in soy sauce
2. Fry the seeds in 1 tspn of oil until brown, remove and set aside
3. steam or microwave the brocholi until al dente.
4. Cook the salmon in the same pan as the seeds without adding any more oil.
5. Meanwhile boil some water in a large pan, add the noodles boil for the prescribed time on the packet, in this case 5 mins. Drain, rinse with cold water and set aside
5. Heat the other tspn of oil in a big wok or pan, saute the pepper and the onions slices for a few minutes, add the garlic, ginger and chillies and the sesame oil, oyster and hoisin. Mix well.
6. Add the noodles, sauce.
spring onion and coriander, the browned seeds and cooked brocholi, mix.
7. place in individual dishes or large serving dish, place the cooked salmon on top
8. Serve