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Archive for the ‘Carrot’ Category

Oh my- It has been a while hasn’t it. Hopefully this recipe sparks the dawning of a new (regular blog-posting) era.  This recipe would work with chicken too, or  tofu (and if you replaced the honey with dark brown sugar it’d be vegan). In terms of the veggies- I threw in what we had in the fridge, so it is very much up for interpretation, peppers, peas and courgettes would all taste great! If you can’t find/don’t have mirin, replace 2 tbsp mirin, 2 tbsp soy sauce and  1 tbsp honey with 5 tbsp ready made  teriyaki.

teriyaki salmon on brown rice

teriyaki salmon, with flavourful brown rice and veggies (serves 4)

  • 4 salmon fillets (skin on)
  • 3 tbsp fish sauce
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 3 tbsp honey
  • 3 tbsp sesame oil
  • 3 garlic cloves
  • 2 tsp fresh grated ginger
  • 1 green chilli, sliced
  • 1 small red onion, finely sliced
  • 1 small broccoli, broken into florets, with the heart saved and diced
  • handful of green beans
  • 2 carrots
  • 3/4 cup frozen sweetcorn
  • juice of 1/2 lime
  • 4 tbsp chopped fresh coriander
  • 300g brown rice
  • 650 ml chicken/vegetable stock

Mix  3 tbsp fish sauce, 1 tbsp mirin, 1 tbsp soy sauce , 1 1/2 tbsp honey, 1 tbsp sesame oil and 1 clove finely chopped garlic in a bowl (you might need to warm it slightly in a microwave to combine the honey). Pour into a flat dish that all the salmon fillets will fit into, place the salmon fillets in skin-side up and make sure they are well coated in the mix. Cover and place in the fridge for a minimum 20 minutes- you can do this overnight if you wish.

Combine the rest of the mirin, soy sauce and honey in a small bowl- teriyaki mix. Prepare the vegetables including the onion, ginger, chilli and the rest of the garlic.

Rinse the rice and place in a heavy based pan. Add the two carrots, peeled and chopped,the broccoli heart, diced and the stock.  Bring to the boil, then cover and simmer on low. It should take about 30 minutes but this might depend on the type of rice you are using. Preheat the grill to a medium temperature.

In a wok, heat the remainder of the sesame oil and fry the onion, ginger, chilli and garlic until the onion starts to brown, add the teriyaki mix of soy mirin and honey. If you have a firm vegetable (like the broccoli) add this to the wok with a few tbsp of stock from the rice then turn down the heat, cover and allow to steam for a few minutes. Whilst this is happening, put the salmon fillets under a medium grill skin side up. Cook until just done- this will completely depend on the thickness of the fillets so keep checking! Once cooked remove the skin, if they cook before you’ve finished the rice, cover with foil and keep in  a low oven.

Add any softer vegetables to the wok, in my case green beans followed by sweetcorn, and cover until cooked. Once the rice is finished drain any stock if it is still above the rice, if not combine with vegetables in the wok. Stir in the lime juice and coriander and you’re done!salmon on rice

On a looking to the future note- lent is coming up and after my vegan experiment last year I’m looking for a new challenge- any suggestions?

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Having said I’m not much of a baker and take most of my lead from Nigella, this is most definitely an exception. Adapted from an old Australian Women’s Weekly cookbook (Cakes and Bakes) that we inherited from my Scottish Granny (no, I don’t know either) it is literally amazing, possibly the best carrot cake ever.

That being said quite a few of my friends have a  running joke about the competition between this cake and one baked my very lovely and awesome friend Sophie, whose blog features said carrot cake a.k.a. “sunshine cake”, which she too believes to be the best carrot cake recipe ever. Needless to say the cakes have never been in direct competition and we have agreed, very diplomatically, that they are in fact two very different creatures, my recipe being a purists carrot cake, and hers being and orange and carrot cake. You see? Totally different…

For the cake…

  • 185g butter
  • 375g caster sugar
  • 3 eggs
  • 2 cups  grated carrot
  • 230g plain flour
  • 2 tsp mixed spice
  • pinch salt
  • 2 tsp baking powder
For the icing…
  • 1 packet of cream cheese (200g)
  • up to 175 g icing sugar
  • juice of half a lemon

Preheat the oven to 200°c, and grease and line two sandwich tins, or prepare about 24 cup cake cases.

Beat together the butter and sugar until light and fluffy and combine the dry ingredients in a different bowl.  Add the eggs one at a time with a little of the dry ingredients sifted in in-between each egg. Sift in any remaining dry ingredients and fold in the carrot. Pour/spoon into the tins/cup cake cases. I used to do this in a loaf tin, but it is just that little bit too moist to cook well all the way through without burning on the edge. For this reason, cup cakes work exceptionally well, especially the little silicone ones.

If in a tin bake for 1 hour, if in cup cake cases, about 15mins. Check to see if a cake skewer or cocktail stick comes out clean to test. If in the tins, leave to cool for about 5mins before turning onto a cooling rack. Be very careful, it is quite an moist/unstable cake.

For the frosting, beat the cream cheese, sifting the sugar in gradually, making sure it doesn’t go too runny (the more sugar, the more liquid it goes as it dissolves). Once you’re happy with the consistency add lemon juice to taste. I like it quite lemony to cut through the spicy sweetness of the cake. Spread in between the layers and on top of the cake once cool. There you have it, make it and I guarantee it and you will be an absolute hit.

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