Showing posts with label cardamom. Show all posts
Showing posts with label cardamom. Show all posts

Monday, April 16, 2012

Vanilla Poached Salmon with Borlotti and Butter Beans

Vanilla Poached Salmon with Borlotti and Butter Beans
I have removed the skin to use skinless salmon for this recipe because I want to lightly poach the fish so that I can use the poaching liquid to enhance the flavour of the beans and create a coating sauce.


Vanilla Poached Salmon

    Borlotti beans, Butter beans, carrot, celery, leak


  • In a large pan prepare your poaching liquid by adding a cup of white wine, 1 cup of water or fish stock, 1 teaspoon of vanilla paste, knob of butter, a few cardamom pods crushed and husked removed, 1 cinnamon quill, 1 tablespoon of honey,1 teaspoon of saffron threads and salt and pepper. Bring this to the boil and pop in your salmon pieces and turn the heat down to a very soft simmer and poach them for about 6 minutes or until the fish is just cooked... remove the fish and set aside while continuing to reduce the liquid by about half.
  • In another large fry pan heat a 50/50 olive and vegetable oil mix and fry stirring constantly until softened, about 5 minutes, the following tiny diced vegetables, 2 carrots, 2 sticks of celery, a leak and a clove of garlic.
  • Add a can of Borlotti beans, a can of Butter beans and the reduced poaching liquid and continue to cook stirring occasionally until the liquid is almost evaporated and you are left with a coating sauce.
  • Remove from the heat stir in another knob of butter and a handful of roughly chopped fresh parsley.
  • Plate up and top with the flaked salmon to serve this delicious healthy meal.

Tuesday, February 28, 2012

Pumpkin Couscous with Coriander Mayonnaise

Pumpkin Couscous with Coriander Mayonnaise
This salad is one of my favourites and has on occasion been requested by family members when we get together... for tea tonight I am serving this with a pan fried fillet of salmon however you could choose a steak or a cold shredded chicken could be added... remember you are only limited by your imagination, adaptation is creation.  
  • Combine in a small bowl a couple of tablespoons each of olive oil and honey, 1 tablespoon each of ground cumin, cinnamon and cardamom. Toss through approx 1kg of 3cm diced pumpkin and bake on a flat baking paper lined tray, in a 180 oven, turning once for about 30mins.
  • While the pumpkin is baking... bring to the boil 1 cup of vegetable stock. Add 1 cup of couscous. Stir well. Remove from the heat and let it stand with the lid on for a couple of minutes then fluff with a fork and transfer to a large bowl to cool.
  • Stir in the cooled pumpkin, 4 thinly sliced spring onions, about 1/2 cup of pistachio nuts, a couple of large handfuls of rocket leaves or greenery of your choice and lots of coriander leaves picked off the stems.
  • Finally drizzle over the mayonnaise which is made up of 1/2 cup of your favourite mayo, (mine is Praise Whole Egg) 1 tablespoon of finely grated orange rind, 2 tablespoons orange juice, about 1/2 cup of finely chopped coriander including the crunchy stems and salt & pepper to taste.