Salmon in Chraimeh sauce

I’m still cooking my way through a supply of salmon which needs to be finished, so for the last filled, I cooked this recipe from Yotam Ottolenghi and Sami Tamimi’s book, Jerusalem. The sauce was delicious, and because I was only cooking for myself, I poached each portion of fish in a serving of the sauce as I needed it. 

INGREDIENTS:

  • Vegetable oil
  • 3 tbsp plain flour
  • 4 portions of salmon, preferably salmon steaks
  • 6 cloves of garlic, chopped
  • 2 tsp sweet paprika
  • 1 tbsp caraway seeds, dry-toasted and then ground
  • 1 1/2 tsp ground cumin
  • 1/3 tsp cayenne 
  • 1/3 tsp ground cinnamon
  • 1 green chilli, chopped
  • 150ml water
  • 2 tbsp tomato puree
  • 1 to 2 tsp caster sugar, to taste
  • 1 lemon, cut into wedges, and 2 tbsp lemon juice
  • 2 tbsp chopped coriander leaf
  • Salt and pepper

METHOD:

  • Put the flour in a dish and season with salt and pepper. Coat the fish steaks or fillets in the seasoned flour
  • Heat 2 tbsp of vegetable oil in a large frying pan for which you have a lid. Sear the seasoned fish on each side for a couple of minutes, so that the coating is gold. Once the fish is fried, cool the pan and wipe it clean. 
  • Put the garlic, spices, chilli, and a couple of spoonfuls in a processor or pestle and mortar, and grind to a thick paste. You may need to add a little more oil.
  • In a small jug, mix the tomato puree and water, and have this ready by the hob.
  • Into the freshly cleaned pan, heat another couple of tbsp oil, and when it is hot, add the spice paste, stir and spread this out so it cooks for around 30 seconds. 
  • Add the water and tomato puree. This will spit a bit and it will stop the spices burning. Bring to a simmer, and add 3/4 tsp sugar, lemon juice, salt and pepper to taste. That is the sauce made. At this point, you could store it for cooking later. 
  • Put the fish into the sauce, bring to a simmer and cook for around 10 minutes, or maybe less. The fish should be hot and tender when it is done. Take the fish off the heat and leave it to cool slightly, before serving warm, garnished with coriander and a wedge of lemon.

I served this with super-quick couscous and some steamed green beans. I put 50g of couscous in a wee jug with a pinch of marigold stock powder, and then poured in 75g boiling water, covered and let it sit for 3 minutes. 

Grilled Salmon Masala

This was the destiny of the second of four large salmon fillets. Again, this is from ‘Curry Easy‘ by Madhur Jaffrey, and it made me consider whether salmon tandoori could be a thing as well. The salmon would not need to be tenderised in yoghurt…

However, on with the main item on the menu – this was delicious, the combination of Dijon mustard and salmon is a revelation. It made two servings, with rice and green beans, which I cooked as suggested in the recipe book. Best to prepare the rice before grilling the salmon, it takes minutes. 

INGREDIENTS:

  • around 340 to 400g salmon fillet
  • a pinch of salt
  • 1/4 tsp of ground cumin
  • 1/8 tsp ground coriander
  • 1/8 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 2 tbsp Dijon mustard
  • 1 tbsp rapeseed oil
  • 2 tsp lemon juice
  • 2 tbsp chopped coriander leaf

METHOD:

  • Mix the salt, cumin, coriander, turmeric and cayenne pepper and rub this over the salmon. Cover and put into the fridge for 1 to 4 hours. 
  • Heat the grill to a high setting and set the oven to 180C
  • Mix the mustard, oil and lemon juice with the chopped coriander, and rub this mixture all over the fish. 
  • Grill the fish for around 4 minutes, and as it starts to brown, transfer it to the oven for around 10 minutes. 

 

Salmon in a Mustard Sauce (Bengali)

I defrosted a very large chunk of fresh salmon and filleted it. I am going to try this four ways, the first is from ‘Curry Easy‘ by Madhur Jaffrey. This is a very easy recipe and especially quick and delicious. I served it with plain rice and dal. Because it is so quick to cook, around 5 minutes, best to sort out the rice and dal first, and have all of the ingredients prepped and ready to go. This made two large servings. 

INGREDIENTS:

  • 400g approx fresh salmon, boned and skinned
  • salt
  • turmeric
  • cayenne pepper
  • 1 tbsp dijon mustard
  • 2 tbsp rapeseed oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 2 whole fresh hot green chillies, slit lengthways

METHOD:

  • Cut the fish into chunks around 2.5cm x 5cm, and put into a plastic container with a lid. Add 1/4 tsp salt, 1/4 tsp ground turmeric, 1/4 tsp cayenne pepper, mix well and cover. Leave to sit in the fridge for at least 30 minutes.
  • Put the mustard into a small bowl, and add 1/4 tsp salt, 1/4 tsp ground turmeric, 1/4 tsp cayenne pepper, mix and then add 7 tbsp water, and set aside for later.
  • When you are ready to cook, heat the oil in a medium saucepan, and when the oil is hot, add the mustard seeds, stir until they start to pop, and then add the cumin and fennel seeds. Stir again and add the mustard mixture. Add the chillies and bring to a simmer.
  • Place the fish into the sauce in a single layer, and simmer gently for 4 or 5 minutes, until the fish is just cooked through. Spoon the sauce over the fish as it cooks. 
  • And you’re done, ready to serve. 

Meatballs and beans in a lemon sauce.

This is a delicious recipe from Ottolenghi’s ‘Jerusalem’ which is one of my favourite recipe books. It has a sense of Persia about it, and for a while I was trying to find it in another book. I used up a couple of reduced lamb steaks and some beef mince, as well as some broad beans from the freezer to make this. It is easiest to make if you have a mincer; mine is electric and very efficient. 

INGREDIENTS: 

For the meatballs:

  • 300g beef mince
  • 200g lamb mince (or mince some lamb)
  • 1 onion, finely chopped
  • 120g breadcrumbs (I put three large slices of stale wholemeal bread in a blender)
  • 2tbsp each of chopped mint, coriander and parsley
  • 1 tsp dried dill (or 2 tbsp fresh dill, chopped if it is available)
  • 2 large cloves of garlic, crushed
  • 1 tbsp baharat spice mix (I got mine from Seasoned Pioneers) 
  • 1 tbsp ground cumin
  • 2 tsp capers, chopped
  • 1 large egg, beaten

For the Sauce:

  • 4 tbsp olive oil
  • 300 to 400g broad beans, fresh or frozen
  • 1 tsp dried thyme, or the leaves from 4 fresh sprigs
  • 6 cloves of garlic, chopped
  • a bunch of spring onions, in 2cm segments, or a chopped shallot
  • juice of half a lemon (around 2 tbsp, or to taste)
  • 500ml chicken stock
  • salt and pepper

METHOD:

  • In a large bowl, mix the meatball ingredients together. If you have a mincer, feed the mixture through the mincer after mixing, to ensure the ingredients are chopped and mixed together. 
  • Divide the mixture into 24 meatballs, about the size of a pingpong ball. Put them on an oiled baking tray, and leave them in the fridge for at least 20 minutes. 
  • Heat the oven up to high, and then put the chilled meatballs in for 5 minutes, until they are browned. 
  • Meanwhile, if you are feeling keen, poach the broad beans and remove the skins. Personally I like the skins and generally leave them on. The original recipe suggests half and half. 
  • In a large casserole pan, heat the olive oil. When it is hot, fry the spring onion, thyme and garlic over a medium heat for 3 minutes or so. 
  • Add the unpeeled broad beans, 1 1/2 tbsp lemon juice, 80ml stock, 1/4 tsp salt and lots of black pepper. Poach the beans in the stock for 10 minutes.
  • Add the meatballs with the remaining stock, bring to a simmer and cook for 25 minutes over a low heat. At this juncture, you could turn the heat off and do something else, and come back to reheat. 
  • Just before serving, check to see if there is enough sauce. Stir in mixed chopped fresh herbs (mint, coriander, parsley, dill) and the peeled beans.

I served this with plain rice, my daugher got a wee take-away from me, and served hers with orzo pasta and pinenuts. Both delicious. 

Sausage casserole with smoked paprika

We are in that zone where the deliveries to our island shops are unpredictable, with bad weather and uncertainty with ferry maintenance. The consequence can be that the local shops have to sell volumes of short-dated groceries, and I managed to buy a lot of sausages, which are now in a number of local freezers. There was also a good supply of spinach leaves. Another top tip – if you are freezing overstocked spinach, steam it first and freeze it in 100g or 200g containers. 

This recipe came from a local collection of recipes, there are a few other sausage recipes in there. I do have a weakness for sausage casserole, so delicious with potatoes and green vegetables. 

INGREDIENTS:

  • Olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 large stick of celery, chopped
  • 2 bell peppers, roughly chopped
  • 1 pack of six sausages, around 400g
  • Optional: 100g lardons or pancetta
  • 1 tsp sweet smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp chilli flakes
  • 2 cans of chopped tomatoes (2x400g)
  • 1 can of cannellini beans, drained, or substitute butter beans
  • 1 large or two small bags of spinach, around 250g

METHOD:

  • In a large casserole dish, heat the olive oil and then fry the onion for five minutes, medium heat. 
  • Next, add the celery, garlic and peppers, stir together and cook for another five minutes
  • Add the spices, and turn the heat up for a minute or two, then add the sausages. Cook until they are beginning to brown, and then add the tomatoes and beans, and bring to a simmer. 
  • Cover and cook for 40 minutes. Once the casserole is cooked, add the spinach and bring back to a simmer. 

Serve with mashed potatoes or brown rice, as well as side dishes of vegetables. 

Potatoes and spinach

More potato recipes. Charlotte potatoes work so well in these dishes, their flavour is great, they hold their shape and their texture is so smooth when they are cooked. I had spinach in the freezer. Buying packs of fresh spinach at their expiry date is a good deal. I break up the brittle and frozen spinach leaves in the bag before use. 

INGREDIENTS: 

  • 600g charlotte potatoes, or similar waxy potatoes, peeled and diced (1cm dice)
  • salt
  • 300g spinach leaves
  • 4 tbsp rapeseed oil
  • 1/2tsp black mustard seeds
  • 1 large onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 1 tsp garam masala
  • 1/8 tsp cayenne pepper

METHOD:

  • Boil the potatoes in salted water for around 6 minutes, then drain and spread them out to cool
  • Steam the spinach until it is wilted, only takes a few minutes. Once it is cool enough to handle, squeeze out as much liquid as possible, and then chop, and set aside. 
  • Heat the oil in a wok or heavy frying pan, and when it is hot, add the mustard seeds. When they pop, add the onion and garlic, turn the heat down and fry for a couple of minutes
  • Add the spinach, and keep cooking and stirring for another 10 minutes. 
  • Add the potato, 1 tsp salt, the garam masala and the cayenne pepper. Stir and mix until the potatoes are heated through and soft.  

 

Cauliflower and potato curry

I just ate the rest of the leftovers that I was going to have tomorrow. This is a delicious and fragrant dish, good served at room temperature as a side dish or snack, part of a picnic or a larger meal. It is good with parathas and sour lime pickle

INGREDIENTS:

  • 1 cauliflower
  • 2 large potatoes
  • 6 tbsp rapeseed oil
  • 1/4 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 whole hot red peppers
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp salt
  • a grind of black pepper
  • 1 tsp garam masala

METHOD:

  • Dismember the cauliflower, reduce it to small florets, and put into a bowl of cold water
  • Peel and chop the potatoes into 1 to 1.5cm cubes, and put into a bowl of cold water for half an hour. 
  • When you are ready to start cooking, drain the vegetables and pat dry with a teatowel
  • Heat the oil in the bottom of a large frying pan or wok over a high heat. When the oil is hot put in the fenugreek, cumin, fennel and red peppers and stir once, then add the cauliflower and potatoes. 
  • Stir again, turn the heat to medium and add the salt, turmeric, pepper and coriander. Keep stirring from time to time and cook for around 7 minutes
  • Add around 50ml water, cover and turn the heat to low, and cook for another 7 minutes. 
  • Sprinkle with the garam masala, stir and serve. 

 

 

Spicy fish and fennel soup

I bought a bag of fennel that was reduced, an impulse buy as I had been planning to cook a cauliflower and potato curry. I’d remembered that I had a large piece of poached salmon in the freezer, and I made this delicious stew. 

INGREDIENTS:

  • 2 tbsp olive oil
  • 4 shallots, finely chopped (or use an onion)
  • 2 cloves of garlic, chopped
  • 3 small fennel bulbs, finely chopped
  • 1 can chopped tomatoes
  • 3 tbsp pureed red peppers
  • salt and pepper
  • a dash of hot chilli sauce
  • a pinch of saffron
  • 1.3 litres of fish stock 
  • around 400g fish, off the bone (could be salmon, could be any fish, including shellfish)
  • a piece of orange peel
  • Grated cheese, to serve (optional)

METHOD:

  • Heat the oil in a large pan, and gently fry the onion. After a few minutes add the garlic, and then the fennel, and cook together for around five minutes. 
  • Add the tomatoes, orange peel, a good pinch of salt, and freshly ground black pepper, 3 tbsp red pepper puree, and a splash of chilli sauce. Simmer for five minutes
  • Add the stock, then bring the soup to a simmer, reducing slightly. Meanwhile, steep the saffron in a little hot water.
  • Once the soup looks to be a good consistency, slip in the fish and the saffron, and bring back to a simmer. 
  • When the fish is just cooked, and hot through, give the soup a good stir to mix everything up. If you can, retrieve the orange peel from the soup. 
  • Serve in large bowls with grated cheese on top. We tried it with cheddar, parmesan, it was good with gruyere as well. 

Potato and aubergines

Another recipe in the quest to try all of the potato recipes. This was very easy, but the original recipe didn’t make much, so I scaled it up. 

INGREDIENTS:

  • 4 tbsp vegetable oil, such as rapeseed oil
  • 2 tsp mustard seeds
  • 450g potatoes, peeled and diced into 1cm dice (I used Charlotte potatoes)
  • 450g aubergine, cut into 1cm dice. 
  • 2 tbsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • fresh coriander leaf to garnish

METHOD:

  • In a large frying pan, heat the oil over a high heat and then put in the mustard seeds and stil. When they pop add the potatoes and aubergine, stir to mix and add all the other spices and salt. Continue to stir and mix for a minute or so, ensuring that the spices are evenly dispersed. 
  • Add 200ml water, bring it to the boil and then turn the heat down to a simmer. Cover and cook for 15 minutes. It is worth stirring just before the end to ensure it isn’t sticking. 

Serve as part of a larger meal, in small bowls. 

 

Potato and mushroom soup

I am still focusing on recipes with potato in them. This is a very simple soup, quite rich and buttery with a great flavour. There are a lot of versions online, with differing herbs and proportions. This worked for me. You could substitute thyme for dill, or add cheese if you wished. 

I made this at the new house on the induction hob, and discovered my soup pan was not compatible. I ended up simmering the soup over the solid fuel stove, which worked perfectly. 

INGREDIENTS:

  • 2 x 50g butter
  • 2 large leeks, chopped
  • 2 large carrots, chopped
  • 1.5 litres chicken stock
  • 3 tsp dried dill
  • 1 tsp salt
  • black pepper, to taste
  • 2 bayleaves
  • 1kg potatoes, peeled and diced
  • 500g mushrooms, sliced
  • 300ml sour cream (or double cream)
  • 2 tbsp plan flour

METHOD:

  • In a large saucepan, melt 50g butter, and when it is foaming, add the carrots and the leeks, and fry over a medium heat for around 5 minutes, until the leeks start to colour brown a little at the edges. 
  • Add the stock, then the dill, salt, pepper and bayleaves. Finally, add the diced potatoes, and bring to a simmer. Cook for another 20 minutes. Check the seasoning and adjust if required. 
  • In a frying pan, melt another 50g butter until it is foaming, and fry the mushrooms. Stir these into the soup. 
  • Take some of the liquor from the soup, and mix with the flour, to form a smooth soft paste. Add the flour mixture and the cream into the soup, and simmer without boiling, so that the soup thickens. 
  • Serve with toasted brown bread. 

I don’t know that the flour is essential, but the soup was really good, and I haven’t tried many variations. If you use a vegetable stock, you have a vegetarian option. One online version also added soup pasta, another used onion and garlic. I prefer leeks with mushrooms, though.