Skewered Oriental Salmon
4 salmon fillets, cubed
1 cup mirin wine
1 cup sake
1 cup japanese soy sauce
1 cup dashi
1 tablespoon sugar
2 tsp Sesame Seed
300 g (10 oz) noodles
1 tbs oil
1 red pepper, finely diced
1 bunch spring onions, sliced
1 small bunch coriander, picked
- Place the salmon in a bowl and stir in the sauce ingredients and sesame seeds.
- Marinate in a refrigerator for 1 hour.
- Thread onto 4 skewers and place on the grill for 10-15 minutes, turning occasionally until cooked through.
- Meanwhile, cook the noodles in boiling, salted water until tender. Drain.
- Heat the oil in a large frying pan and fry the pepper and spring onions for 2-3 minutes.
- Add the remaining oriental sauce and stir in the cooked noodles. Stir until coated.
- Serve the noodles with the salmon kebabs and sprinkle with picked coriander
Soy Marinated Pork Chops
1 cup chicken broth
2 roasted red peppers, quartered
5 apricots (about 1/2 pound), halved and pits removed or 5 dried apricots
2 cloves garlic, crushed
1-1/2 teaspoons finely grated lemon zest
- In a small bowl combine soy sauce, sesame oil, garlic, and anise powder.
- Place pork chops in a large plastic resealable bag. Pour marinade over chops; close bag. Marinate in refrigerator for 2 to 3 hours, shaking occasionally.
- Meanwhile, make the sauce: In a 2-quart saucepan place chicken broth, roasted red peppers, apricots, garlic, and lemon zest.
- Simmer over low heat for 30 minutes, stirring occasionally. In a blender or food processor purée until smooth and thickened. Adjust consistency by adding more chicken stock to thin or using heat to reduce and thicken, as needed. Add soy sauce, to taste. Keep warm.
- Remove chops from bag; discard marinade.
- Place chops in centre of cooking grate.
Grill 12 to 16 minutes for medium or 17 to 20 minutes for well-done turning once halfway through grilling time.
Asian Salad & Nam Jim
100g/4oz green pawpaw, sliced thinly
60g/2¼oz beansprouts, picked
1 large Lebanese cucumber, halved and sliced thinly
40g/1½oz roasted peanuts, roughly crushed
8 cherry tomatoes, halved
2 red shallots, sliced finely
2 red shallots, sliced finely and fried until golden
very small bunch of Thai basil, picked
very small bunch of coriander, picked
very small bunch of mint, picked
1 portion of Nam Jim(see recipe below)
Mix all the salad ingredients together in a bowl and toss lightly with the nam jim.
4 cloves garlic
4 coriander roots
2tsp sea salt
2 long red chillies, de-seeded and chopped roughly
2 long green chillies, de-seeded and chopped roughly
2 wild green chillies
2 tbsp palm sugar
40ml/1fl oz fish sauce
80ml/2 ¾fl oz fresh lime juice
6 red shallots, sliced thinly
To make the nam jim:
- Pound the garlic, coriander roots and sea salt in a mortar and pestle until well crushed. Don’t reduce to a paste.
- Add the chillies and crush lightly.
- Mix in the palm sugar, fish sauce, lime juice and shallots.
- The longer the nam jim sits, the more intense the flavour will be. Make it as close to serving time as possible for maximum freshness.
One fresh pineapple
Vanilla ice cream.
- Remove the crown from the pineapple before chopping the rest into six lengthways. Leave the peel in place.
- Now add a teaspoon of sugar to your maple syrup, before drizzling over the pineapple slices. This helps to make a deliciously thick, sweet sauce.
- According to taste, pour a little rum over each slice.
- Now wrap loosely in foil and grill on the barbie for around half an hour on a medium heat. Serve hot, straight from the grill, with a scoop or two of vanilla ice cream.