Tomato, Fennel and Salmon Soup: All Day Cafe – Stuart McKenzie

All Day Cafe_CVR

‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’

 

Tomato, fennel and salmon soup with saffron aioli

Serves 4–6

“Inspired by bouillabaisse, this is a hearty and comforting soup, heady with the aroma of saffron. Throw in some mussels and prawns (shrimp) and you have a delicious seafood stew.” p. 204

Bouquet garni

1 orange, zest removed in strips with a potato peeler

1 cinnamon stick

4 star anise

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 teaspoon black peppercorns

6 bay leaves

6 thyme sprigs

 

Soup

2 tablespoons olive oil

1 onion, sliced

1 fennel bulb, thinly sliced

2 garlic cloves, minced

1/4 teaspoon chilli flakes

250 ml (9 fl oz/1 cup) white wine

2 x 400 g (14 oz) tins diced tomatoes

1 litre (35 fl oz/4 cups) Chicken stock or Vegetable stock  (page 151)

300 g (10 1/2 oz) skinless salmon fillet, diced

a small pinch of saffron threads

 

Saffron aïoli

a pinch of saffron threads

1/2 quantity Aïoli (page 111)

 

Tomato fennel and salmon soup

 

To make the bouquet garni, tie all the ingredients together in a piece of muslin (cheesecloth).

 

To make the soup, heat the olive oil in a large saucepan over medium heat. Add the onion, fennel, garlic and chilli and sauté for about 7 minutes, or until the onion and fennel are translucent and starting to colour.

 

Add the wine, tomatoes, stock, salmon, saffron
and bouquet garni. Bring to the boil, then reduce the heat to low and simmer for 20 minutes. Season with sea salt and freshly ground pepper.

 

To make the saffron aioli, put the saffron in a small bowl with 1 tablespoon water and leave to soak for 15–20 minutes, to activate the stamen and release the colour. Drain, discarding the water. Add the saffron to the aïoli and mix well.

 

To serve, ladle the soup into bowls and top with a dollop of saffron aïoli.

 

 

Advertisements

Barbarian Salmon: The Zen Kitchen – Adam Liaw

zen-kitchen

The Zen Kitchen by Adam Liaw is published by Hachette Australia, $49.99

BARBARIAN SALMON

鮭の南蛮漬け

THE JAPANESE TERM FOR THIS STYLE OF MARINATING FRIED FOODS IN VINEGAR

IS NANBANZUKE, WHICH MEANS ‘SOUTHERN BARBARIAN’. IT’S A TERM THAT WAS USED

TO REFER TO THE PORTUGUESE SAILORS WHO CAME TO JAPAN TO TRADE AROUND THE

16TH CENTURY AND INTRODUCED THEM TO DISHES LIKE ESCABECHE AND TEMPURA.

IT MAY NOT BE A POLITE TERM, BUT THE STYLE IS DELICIOUS.

SERVES 4 PREPARATION TIME 20 MINS COOKING TIME 15 MINS, PLUS 15 MINS MARINATING TIME

 

INGREDIENTS

150ml Bonito Stock (page 30)

100ml rice vinegar

1 tbsp soy sauce

1 tsp sugar

1 small carrot, cut into fine matchsticks

2 thick spring onions, cut into fine matchsticks

1 stalk celery, cut into fine matchsticks

1 dried red chilli, cut into rings

500g salmon fillets, scaled and pinboned

2 tbsp potato starch or cornflour

About 2 cups oil, for shallow frying

 

METHOD

1 Combine the stock, vinegar, soy sauce and sugar and stir to

dissolve the sugar. Transfer the vinegar mixture to a deep tray and

scatter with the vegetables and chilli.

2 Cut each salmon fillet into thirds lengthways. Dust the salmon

pieces lightly in the potato starch, shaking off any excess.

3 Pour oil in a frying pan or saucepan to a depth of about 1cm

and heat to 180°C. Fry the salmon pieces in batches for about

3 minutes each side until cooked through. Transfer each batch

directly from the oil to the vinegar mixture as it cooks and place

a few of the soaked vegetables on top of the salmon. The salmon

pieces don’t need to be completely submerged but it does help

to turn them occasionally and you may want to prop up one side

of the tray to collect the liquid at the other side. Marinate the

salmon for at least 15 minutes and serve.

 

This is also great as a preparation for chicken. Just cut the pieces

quite small and shallow-fry them in a little more oil.

 

 

BONITO STOCK

鰹出汁

THIS STOCK IS MADE BY SIMPLY INFUSING WATER WITH THE TASTE OF DRIED BONITO FLAKES.

MAKES 750ML PREPARATION TIME 2 MINS COOKING TIME 10 MINS

 

INGREDIENTS

750ml water

20g bonito flakes

 

Alternatively, instead of straining, you can wrap the bonito flakes in a small piece of muslin and tie into a parcel before adding to the boiling water.

 

METHOD

1 Bring the water to a rolling boil in a small saucepan. Add the

bonito flakes and boil for 2 seconds. Turn off the heat and allow

the bonito flakes to sink to the bottom of the pot without stirring.

Carefully skim any scum from the surface of the stock then strain

the stock through a muslin-lined sieve. Cool to room temperature

then keep in the fridge for up to a week.

barbarian-salmon

 

 

Oven-Roasted Salmon with Dill: The Scandinavian Belly Fat Program – Berit Nordstrand

he-scandinavian-belly-fat-program

Images and recipes from The Scandinavian Belly Fat Program by Berit Nordstrand (Murdoch Books) RRP $35.00

 

Oven-Roasted Salmon with Dill

This is probably my children’s favourite recipe, especially when the salmon is served with pearl barley and a dollop of sour cream. You can use any leftovers in the salmon salad on page 97. Fresh dill tastes best in this dish, but dried dill is also good.” p103

 

serves 4–5

extra virgin olive oil

800 g–1 kg (1 lb 12 oz–2 lb 4 oz) piece salmon with skin

sea salt

lots of fresh or dried dill

finely diced cucumber, chopped spring onion (scallion), flat-leaf parsley and microherbs,
to garnish

 

Preheat the oven to 160°C (315°F).

Brush an ovenproof dish with a little olive oil. Put the salmon in the dish with the skin side down. Brush the salmon with olive oil.

Sprinkle a little sea salt over the fish, followed by lots of dill. The fish should be completely green on top.

Cook the fish in the oven for about 20 minutes, until it is just light pink and firm to the touch when you press down with a fork.

TIP: Roast a little broccoli along with the salmon, and cook up some pearl barley instead of white rice. Mix different types of lettuce in a big bowl, and voilà – you’ve got a complete dinner, ready to go.

 

oven-roasted-salmon-with-dill

Baked Salmon With Cracked Wheat and Goji Berry Salad – Real Delicious – Chrissy Freer

Real Delicious Cover

Recipes and Images from Real Delicious by Chrissy Freer, Murdoch Books.

 

Baked Salmon with Cracked Wheat and Goji Berry Salad

“This salmon recipe is guaranteed to impress and dead simple to make. Salmon is loaded with healthy fatty acids, while the salad is a good source of dietary fibre.” (p.165)

 

 

Preparation time: 30 minutes

Cooking time: 20 minutes

Serves 6

 

Olive oil spray

750 g (1 lb 10 oz) piece salmon, skin on

1/2 teaspoon sumac

Flat-leaf (Italian) parsley leaves and mint leaves, to garnish

 

CRACKED WHEAT AND GOJI BERRY SALAD

175 g (6 oz/1 cup) cracked wheat

200 g (7 oz) green beans, sliced

16 asparagus spears, sliced

1/2 cup chopped flat-leaf (Italian) parsley

1/4 cup chopped mint

25 g (1 oz/1/4 cup) goji berries

40 g (11/2 oz/1/4 cup) natural almonds, chopped

2 teaspoons finely grated lemon zest

1 tablespoon lemon juice

1 tablespoon olive oil

1/2 teaspoon sumac

 

TAHINI DRESSING

190 g (63/4 oz/2/3 cup) natural yoghurt

1 tablespoon tahini

1 tablespoon lemon juice

 

Preheat the oven to 220°C (425°F).

 

Put the cracked wheat in a heatproof bowl and pour in enough boiling water to cover it. Soak for 15–20 minutes or until al dente. Drain and press with the back of a spoon to squeeze out the excess moisture. Return the wheat to a large bowl.

 

Whisk together all the ingredients for the tahini dressing and refrigerate until required.

Cut 2 pieces of foil, each twice the length of the fish. Arrange them on a work surface with the long edges overlapping. Spray with oil. Place the salmon, skin side down, in the centre of the foil. Sprinkle with the sumac. Fold in the edges of the foil to form a parcel. Place on a large baking tray and roast for 15–20 minutes or until cooked to your liking.

 

Meanwhile, for the cracked wheat and goji berry salad, steam the beans and asparagus for 2 minutes or until just tender. Refresh under cold running water and drain well. Add to the cracked wheat along with the parsley, mint, goji berries, almonds and lemon zest.

 

Whisk together the lemon juice, olive oil and sumac. Pour over the cracked wheat mixture and gently toss.

 

Transfer the salmon to a serving platter, drizzle with the tahini dressing and sprinkle with parsley and mint leaves. Serve with the cracked wheat and goji berry salad.

Baked Salmon

 

TIP

You can use burghul (bulgur) instead of cracked wheat. It is finer than cracked wheat, so it will need only 5 minutes to soak.

 

Pan-Seared Salmon with Roasted Beetroot and Freekeh Salad – MKR -Best Of The Best Cookbook – Seven Network (Operations) Ltd

Pan-Seared Salmon with Roasted Beetroot and Freekeh Salad

Pan-seared Salmon with Roasted Beetroot & Freekah Salad

 

 

PREP 20 MINS COOK 45 MINS SERVES 4

 

Freekeh is cracked green wheat and is available at selected health food shops

and Middle Eastern food shops. If using unpackaged freekeh, rinse it to remove

any chaff or stones.

 

 

4 x 150g salmon fillets

oil, for frying

 

TAHINI YOGHURT

250g Greek-style yoghurt

100g feta

1 tbsp tahini

juice of 1 lemon

1 tsp ground cumin

 

FREEKEH SALAD

4 small beetroots, quartered

1 tbsp olive oil

salt and pepper, to taste

1 small red onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

200g freekeh, washed

160ml chicken stock

seeds of 1 pomegranate

cup finely chopped coriander

cup finely chopped flat-leaf parsley

cup finely chopped mint

 

SALAD DRESSING

3 tsp ground cumin

3 tsp sumac

100ml olive oil

40ml red wine vinegar

juice of 1 lemon

2 cloves garlic, peeled and crushed

1 long red chilli, thinly sliced

chopped toasted macadamias, to serve

 

 

1 To make the tahini yoghurt, process all the ingredients in a food processor until combined. Cover and refrigerate until needed.

 

2 Preheat the oven to 200°C. To make the salad, drizzle the beetroot with half the oil, then season to taste and individually wrap in foil. Place on an oven tray and roast for 30 minutes, or until tender. Cool, then peel and discard the skins. Coarsely chop the beetroot and set aside.

 

3 Heat the remaining oil in a medium frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 3 minutes, or until softened. Add the freekeh, stock and 100ml water. Simmer, covered, for 15 minutes, or until tender and liquid has been absorbed. Spread the mixture out onto an oven tray to cool.

 

4 Meanwhile, to make the salad dressing, dry-fry the spices in a small frying pan over low heat until fragrant. Place in a medium bowl with the remaining ingredients and whisk to combine. Add the cooled freekeh, chopped beetroot and remaining salad ingredients. Toss to combine, then season to taste.

 

5 Lightly oil a frying pan and heat over medium–high heat. Add the salmon, skin-side down, to the pan and cook for 4 minutes, or until the skin is crisp. Turn and cook for another minute. Transfer to a warm plate for 3 minutes to rest.

 

6 Spoon the tahini yoghurt onto the centre of 4 plates. Top with the salad, then a piece of salmon. Sprinkle over chopped macadamias to serve.

 

Cover MKR Best of the Best Cookbook

 

MKR: Best Of The Best Cookbook ($39.99), published by Hachette Australia.