Tag Archives: Food
Culinary adventure: create topping for baked salmon using home-made preserved lemon.
I took some of the last of the thyme from our garden and added the tiny leaves to finely chopped shallots (spring onions), finely chopped preserved lemon (just the skins – two quarters), a couple of tablespoons of grated parmesan, a generous grind of pepper and a drizzle of oil to hold it all together.
This concoction was patted onto the surface of the salmon fillets (skin on, skin off – doesn’t matter) which I placed on a large non-stick tray sprayed lightly with Canola oil. I added par-boiled potato pieces, having given these a salt-pepper-oil treatment. Into a heated oven (250 degrees centigrade minimum) for 10 minutes while the rest of the veges (beans, carrots) were microwaved.
Absolutely delicious and no photo because eating couldn’t wait! I have often cooked salmon with a topping of basil pesto and parmesan, but this version made a very pleasant change.
Having given my liver some challenges over the festive season, I figured it was time to imbibe some beverages less deleterious to my next blood test reading, and settled on tea after reading a great article on tea tasting in a copy of Gourmet Traveller Wine friends gave us at Christmas time. (Thanks, Chris and Tam). Handily we already have lots of variety in the pantry already: Turkish Apple, Goji akai (green tea), China Jasmine, Sencha and Gorgeous giesha to name a few (also gifts from friends of my liver).
And I have some lovely floral teapots, cups and the paraphernalia required to make the experience pleasant and civilised. So, I am embarking on a couple of weeks of no alcohol (which is the real challenge) and the drinking of delicious teas. The last time I had a stretch of alcohol-free days was in September prior to undertaking the Inka trail: Maree and I had read that it was best to eschew booze while acclimatizing to the altitude. We managed 11 days, much to the astonishment of our fellow travellers who knew of our fondness for local wines and beers.
A culinary triumph last night: cooked chicken strips in peanut oil, then added chopped shallots and a concoction of 2 tablespoons of fish sauce, 1 teaspoon of brown sugar, 1 tabsp of lime juice and a finely chopped kaffir lime leaf. That was the Thai part.
Then I threw together a salad of Ron’s lettuce leaves, quartered grape tomatoes, sliced home-baked capsicum, sundried tomatoes and crumbled organic Lemnos feta cheese. That’s pretty Greek I reckon.
Put the two together in a large bowl and served up. Yum! (bit surprised that it worked actually). And we had all the ingredients without a special shopping trip. (Keeping kaffir lime leaves in a zip-lock bag in the freezer ensures a reliable supply of moist leaves).