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Chinese Salmon and Crispy Kale

Sweet and salty, crispy seaweed stylee kale and succulent, pink, salmon with just a hint of the orient. A Chinese whisper if you will..

Chinese Salmon & Crispy Kale

I’ve always loved the Crispy Seaweed that you get at the Chinese.  I think it’s the combination of sweet and salty along with that satisfying crunch – plus hey, it’s one of your five a day right? So when  I recently discovered that, for the most part, it isn’t actually seaweed at all, but rather, cabbage or kale, I’ve got to say I felt a bit let down.

Once I got over my initial indignation, I realised that this could actually be a good thing! It meant I could recreate one of my favourite takeaway treats in my very own kitchen (without having to take a trip to the beach first…)

Chinese Salmon Crispy Kale

Now the good thing about this dish (other than the whole ‘no need for waders’ thing above and aside from the fact that it’s bloomin’ tasty) is that it’s unbelievably easy to make. You are no more than 10 minutes away from tucking into a mound of sweet and salty, crispy seaweed stylee kale and succulent, pink, salmon with just a hint of the orient. A Chinese whisper if you will…

Crispy Kale, Chinese Salmon

Chinese Salmon & Crispy Kale
Serves 2
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Ingredients
  1. For the Crispy Kale
  2. Around 3 handfuls of curly kale
  3. 1/2 tbs olive oil
  4. 1 tsp Maldon salt
  5. 1 heaped tsp brown sugar
  6. 1/2 tsp ground ginger (optional)
  7. For the Salmon
  8. 2 salmon fillets
  9. 1 tbs flour
  10. 1 tsp Chinese Five Spice
  11. 2 salmon fillets
Instructions
  1. Pre-heat the oven to 200 C
  2. Pick the leaves off the kale and chop finely
  3. Mix in the oil, salt, sugar and ground ginger so that all the kale is coated
  4. Place the kale on a baking tray so that it's all evenly laid out
  5. Roast in the oven for approx 6 minutes (check so it doesn't burn but it should be, well...crispy, when it comes out!)
  6. Meanwhile, mix the flour and five spice and put it on to a plate
  7. Coat each salmon fillet in the flour mix, shaking off any excess
  8. If you have a George Foreman Grill then place them in the grill and cook for 6 minutes (if not, then heat a drizzle of olive oil in a frying pan and fry the fillets for around 3 minutes per side.
Eat Drink Cook http://www.eatdrinkcook.co.uk/
 The recipe for Crispy Kale is based on one I found in my trusty Abel & Cole book (nope – this isn’t a sponsored post – but credit where credit’s due right!?)

For the fish, I use my George Foreman grill, thanks to my lovely Mother-in-Law who recently served us some perfectly cooked salmon using her’s and so inspired me to dig mine out of a cupboard and dust it off after months (ok, years…) of neglect.  If you don’t have one, then a frying or griddle pan will do just fine.

Simple Summer Gazpacho

Tomatoes, full of flavour, form the base of this fresh, light, chilled Gazpacho. Each sip will cool, calm and nourish you…

You know those days when it’s oppressively hot and you just don’t feel like eating much?  To be honest, living in the UK, I’m not that familiar with them, but if there’s a nation who totally gets it, it’s the Spanish. Their solution is both simple and delicious…

Simple Summer Gazpacho

Gazpacho is a chilled soup which is both light and fresh and can be whizzed up in flash – because let’s face it, the last thing you want to be doing is slaving in the kitchen when you could be relaxing and sipping something cool under the shade of a tree.

Like soups?

Here are a couple more for you to try…

Carrot & Mint Soup

Winter Vegetable Soup

Jamie’s Tomato Soup

Simple Summer Gazpacho

If you’re a fan of shows like Masterchef, then you’ll know that one of the latest foodie trends is to ‘de-construct’ classic dishes.  You know the kind of thing I mean – Apple crumble becomes a pile of biscuit crumbs, a smear of apple purée and a vanilla ice cream foam.  To de-construct Gazpacho, would be to serve a simple, dressed salad, so you see what a truly virtuous little soup it is!

So get out your blender and your fresh, seasonal veg and enjoy this beautiful, soup.  It’s so full of goodness that you just can’t help feel better for it.

Simple Summer Gazpacho

Simple Summer Gazpacho
Serves 2
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Ingredients
  1. 3 large ripe tomatoes
  2. 1 spring onion
  3. 1/3 cucumber
  4. 1/2 green pepper
  5. 1 clove garlic
  6. 200 ml water
  7. 1 slice bread
  8. 2 tbs extra virgin olive oil
  9. 1 tbs white wine vinegar
  10. seasoning
Instructions
  1. Roughly chop all of the vegetables and add them to the blender with half of the water
  2. Blitz until smooth and then tear up the bread and add this too
  3. Drizzle in the oil and then the vinegar
  4. Add more water to get the consistency you want
  5. Season and chill in the fridge
Notes
  1. This will serve 2 as a light lunch or more as a little starter. If you have a lot of guests, then why not serve in shot glasses to add a bit of fun to proceedings!
  2. I add ice cubes to serve, but other toppings you could try include, hard boiled egg, black olives, melon or chopped tomatoes
Eat Drink Cook http://www.eatdrinkcook.co.uk/

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Fig & Goat’s Cheese Crostini with a Honey, Orange & Basil Dressing

Crisp toasts, topped with creamy goats cheese, sweet, soft figs and a delicate honey, orange and basil dressing…

You know those meals that are are really special? The ones you spend hours preparing but it’s totally worth it because they’re such a treat?

Well this isn’t one of those.

fig and goats cheese crostini

Instead, do you know those dishes which can be whipped up in a flash but when presented to your eager diners, will be met with ‘ooohs’ and ‘aaaaahs’ and ‘how lovelys!’ The reason being that sometimes the food just speaks for itself.  Sometimes, beautiful, fresh and perhaps unusual ingredients can make a dish just as special (if not more so), without the need for endless toiling.

Happy days dear readers! This recipe, is one of those.

fig and goats cheese crostini

Fig & Goat’s Cheese Crostini with a Honey, Orange & Basil Dressing

Makes 18

You will need:

50 ml extra virgin olive oil

Juice of 1/2 orange

1 tbs runny honey

1 tbs chopped fresh basil

1 stale small baguette, thinly sliced along the diagonal (approx 1/2 cm thick)

1 x 120 g soft, round goats cheese

3 small figs, finely sliced lengthways (you should get about 6 slices per fig)

fig and goats cheese crostini

  •  Mix together the oil, orange juice, honey and chopped basil and then season.
  • Now heat up a griddle pan and then paint both sides of each of your bread slices with the dressing
  • Toast them on the griddle pan until golden on each side (a couple of mins per side)
  • Now remove to a plate and put a small bit of goats cheese on each, finally topping with a slice of fig
  • Lastly, drizzle over more of the dressing and season to taste
  • Easy-peasy! Think you’ve got time for a sneaky G&T before your guests arrive…

 

Recipe: Winter Vegetable Soup & Cheese & Rosemary Toasts

I love this soup! It’s incredibly simple, incredibly cheap and incredibly tasty.  Picture a cold, winter’s day and you’ve just come inside after taking the kids to the park.  Everyone’s noses are red and everyone’s tummies are rumbling.

Luckily, you have a few bits of old, rather sorry for itself veg that needs using up! Not very inspiring? …

…Ok, how about this?  You have a rich, smooth winter vegetable soup.  The vegetables themselves give it a beautiful sweetness, while the fennel seeds add a note of aniseed which compliments it perfectly.   As if that wasn’t enough, you’ve whipped up some rather decadent cheese and rosemary toasts to go alongside.  All in all, a deeply warming, healthy and oh-so-satisfying winter’s lunch.

Not bad popped in a travel mug and taken to work for lunch either!

Winter Vegetable Soup

Winter Vegetable Soup (Serves 4)

You will need:

1 oz unsalted butter

1/2 tbs olive oil

2 leeks, roughly chopped

1 clove garlic, crushed

2 carrots, roughly chopped (peeling optional!)

1 sweet potato, peeled and roughly chopped

1 tbs tomato purée

750 ml chicken (or vegetable) stock

1 tsp fennel seeds

2 heaped tbs Greek yoghurt

  • Melt the butter in a large saucepan and add the olive oil (this stops the butter from burning)
  • Add the leeks and sauté gently until they have softened
  • Add the garlic and continue to cook for a minute longer
  • Add the chopped carrot, sweet potato and tomato purée. Let the purée cook for a minute or so to take away some of the bitterness
  • Add the fennel seeds and stock.  Simmer, covered for 20 minutes
  • Allow to cool slightly and then use a hand blender to blend until smooth
  • Add the Greek yoghurt and mix in

Cheese & Rosemary Toasts

Cheese & Rosemary Toasts

You will need:

1 part-baked white baguette

1 large handful of your favourite cheese, grated (I use a mix of Cheddar and Parmesan)

A sprinkle of dried rosemary (if you have fresh, then use that but don’t buy it especially!)

  • Bake your baguette as per the packet instructions
  • Cut in half horizontally
  • Sprinkle over your cheese and rosemary and pop back in the oven for 2-3 minutes, until the cheese has melted