November 26, 2020 / Lyn Jones / 0 Comments
This is a cross between a fish curry and soup. It looks beautiful and is easy to cook perfectly, with pieces gently flaking off as you spoon it all up. You can add greens or not – I like it more with kale than spinach as it holds onto a little more texture when it cooks than spinach does. Also, you could easily serve it with some steamed greens on the side if you prefer. Serves 2 – it’s easy to double it.
- Ingredients
1 tsp coconut oil
1 Tbs ginger, freshly grated
1 Tbs finely chopped coriander root and stem
1 clove garlic
1/3 cup finely chopped spring onion
1/2 tsp chilli powder (use less if you don’t like heat)
1 tsp turmeric ground
1 tsp garam masala
1/2 cup split red lentils, rinsed
1/2 litre chicken/vegetable stock, or water
1 medium sweet potato, grated
1 x 400ml can coconut milk
2 cups spinach or shredded kale (optional)
300g salmon (2 small fillets) skin off
1-2 tsp soy sauce (optional)
1 tsp lime juice
lime wedges, to serve
1 Tbs finely chopped coriander, to serve
1 Tbs finely chopped spring onion, to serve
1 birds eye chilli to serve (optional, for those of you who like things spicy)
Heat the oil in a medium sized, high sided fry pan. Once hot add ginger, garlic, onion and the spices. Fry on a medium heat until fragrant and the onion has softened. Add lentils and stir to coat in the spices. Add the stock and bring to a boil. Turn down to a simmer and cook for 5 minutes.
Add the sweet potato and cook for 10-15 minutes longer or until the lentils and sweet potato are soft.
Add the coconut milk and is using add the kale/spinach. Bring up to a boil again and turn down to a simmer. Check seasoning, add soy 1 tsp at a time if it needs salt.
Lay the salmon fillets on top, gentle spoon over some of the broth and simmer, covered, for 3-5 minutes, depending on thickness. Tun off the heat and leave with the lid on for a minute. This will give you medium – medium rare salmon, if you like it cooked through rest it for a few minutes longer in the broth before serving.
Remove the salmon from the lentil and coconut broth and set aside. Stir in the lime juice. Spoon the lentil, sweet potato and coconut mix into bowls. Set the salmon on top of it and sprinkle with coriander and spring onion.
November 22, 2020 / Lyn Jones / 0 Comments
This noodle salad is perfect for lunch as it can all be prepped the day before hand, makes heaps and the flavour just continues to develop as it sits together.
Ingredients
250g soba buckwheat noodles
2 carrots, spriralized
2 zucchini, spiralized
button mushrooms
sweet capsicums (I like medley of small coloured ones but any would work)
1/4 cup Spring onion
1/ cup coriander leaves
Dressing
1/2 cup coconut cream
1 Tbs Soy sauce
1 heaped tsp freshly grated ginger
2 tsp tumeric
1 tsp garam masala
1/2 green chilli
juice and zest of 1 lime
1/2 cup (loosely packed) roughly chopped spring onion
Coriander and peanut pesto *
2 cups coriander leaves, firmly packed (use 1 large bunch – leaves, stalks, 2 well-washed roots)
1/2 cup roasted, unsalted, peanuts
1.5 tsp soy sauce
1/3 cup olive oil (a lightly flavoured one will be best)
1/2 tsp sesame oil
1/2 tsp fish sauce
1 tsp black vinegar or rice wine vinegar could work
juice and zest of one lime
1 spring onion, roughly chopped
1/2 a hot red chilli (or a whole mild one)
1 tsp freshly grated ginger
1 small clove of garlic, crushed
Cook noodles according to packet directions, rinse under cold water. Combine these with the spiralised carrot and zucchini, toss until well combined.
Dressing: Place all dressing ingredients in a blender or food processor and blitz until well combined. Pour over the noodles and mix well until the dressing is evenly dispersed among the noodles.
Steam the mushrooms whole for 3 minutes, or until just tender. Use a paper towel of clean tea towel to dry them, removing any residual dirt. Then slice thinly.
Very finely slice the capsicum, combine with mushrooms & noodles: mix together evenly.
Pesto: combine ingredients in food processor: until well combined looking slightly creamy.
Serve with pesto drizzled over salad and spring onion & coriander sprinkled over top.
NOTES
You could serve this as a warm or cold salad, but if your planning on reheating maybe keep the zucchini noodles separate until after you’ve reheated the rest as they tend to turn to mush when they get over cooked. The residual heat of everything else will warm them up enough.
This noodle salad is perfect for lunch as it can all be prepped the day before hand, makes heaps and the flavour just continues to develop as it sits together. A boiled egg would be an excellent addition to this salad if you;re worried about staying full without having meat in your lunch.
You do not have to cook the mushrooms if you prefer them raw. I do think that steaming them whole like this gives them just the right amount of tenderness that they soak up the flavours of the dressing and pesto but aren’t too slippery.
* The pesto makes more than you need, but you can also use it on this salad or on any grilled meat you like. It’s even good on avocado toast.