Asian-Style Salmon with Noodle Broth

For many weeks on end, Jamie Oliver has been off the menu... But, that... stops... NOW! I flicked through the pages of 'Jamie's 30 Minute Meals' and came upon page 186. I was: Asian-Style Salmon with Noodle Broth. And that, my viewers, is how the recipe that you are seeing before your eyes came to be...

Serves 4

Ingredients

For the Salmon

a 1cm piece of fresh ginger

1 clove of garlic

1 small red onion

1/2 a fresh red chilli

1 tablespoon of soy sauce

1 lime

4 x 180g salmon fillets, skin on, scaled and pin boned

Chinese five-spice

For the Broth

4 spring onions

1/2 red chilli

2 cloves of garlic

a 1cm piece of ginger

1 teaspoon of Chinese five-spice

3 teaspoons of cornflour

1 chicken stock cube

200g of sugar snap peas

soy sauce, to taste

Method

Pre-heat the oven to 250°C or gas 9

Peel a 1cm piece of ginger, 1 clove of garlic and a small red onion. Roughly chop and put into a liquidizer with 1/2 a red chilli and 1 tablespoon of soy sauce. Squeeze the juice of a lime and blitz to a slurry.

Before

After

Taste to check the balance of sweet and salty, then put into an earthenware dish or tin that will snugly fit the salmon. Add a couple of lugs of olive oil...

...and put the salmon, skin side up, in the dish. Sprinkle a little five-spice and black pepper over the skin and whack into the oven on the top shelf for about 18 minutes, or until crispy and beautifully cooked through.

Put a large saucepan on a medium heat. Trim and finely slice 4 spring onions, and put into the pan with a good lug of olive oil. Finely slice a red chilli and add to the pan, then stir and crush in 2 unpeeled cloves of garlic. Peel and finely grate the 1cm piece of ginger and mix well

Stir 1 teaspoon of five-spice and 3 teaspoons of cornflour into the pan of spring onions. Pour in 900ml of chicken stock...

...and add 200g of sugar snaps. 

Turn the heat up to high, bring to the boil, then taste and correct the seasoning with soy sauce... 

...Add the noodles and stir well.

Before

After

When serving up, spoon the broth into the bowls first, then place the salmon on top and smear a little of the sauce on the salmon. FINISHED!

THANKS FOR READING! :)

UPDATE: The Great British Bake Off - Strawberry and White Chocolate Cream Cake

UPDATE!  更新! مستجدات! 업데이트!


On the massively popular Strawberry and White Chocolate Cream Cake, I have a very small update which can top off this incredible dish!


SPOT THE DIFFERENCE

sʎɹɹəqʍɐɹʇs əʇɐloɔoɥɔ :sɹəʍsuɐ

Its not hard, you just follow the steps for melting white chocolate, except for milk chocolate or dark chocolate. Dip the strawberries in the chocolate and put on the cooling rack to solidify.

THANKS FOR READING! :)

Bacon & Banana Cookies - Heston Blumenthal at Home

Hello again, and welcome to another journey to Hestons kitchen where we will be making Bacon & Banana Cookies. Oh yes, MAD, but true... You're thinking, Banana, & Bacon, what are Heston and Harrison thinking? Well... you'll find out!

Makes approx. 20 cookies

Ingredients

40g streaky bacon (which is approx. 5 rashers)
220g plain flour
1/4 tsp Bicarbonate of Soda
1/2 tsp Baking powder
1/2 tsp Salt
120g Cold unsalted butter, cubed
260g Caster Sugar
2 Large eggs
60g Dried bananas, roughly chopped

Method

1. Pre-heat the oven to 190°C.

2. Place the bacon on a baking tray lined with baking parchment and place the tray in the oven for 10 minutes. Remove the tray and pat the bacon dry with pieces of kitchen paper. When cool enough to handle, cut the slices into small pieces.

3. Sift the flour, bicarbonate of soda, baking powder and salt into a bowl and set to one side.

4. Using a mixer fitted with the paddle attachment(although I used a hand mixer), cream the butter and sugar on medium speed until the mixture becomes light and fluffy (approx. 5 minutes).

5. Reduce the speed of the mixer to low and add the eggs, one at a time, and continue to mix until well incorporated.

6. Add the sifted flour to the creamed butter, sugar and egg mixture.

7. Continue to mix for 3-5 minutes until the dry ingredients are thoroughly incorporated and a dough is formed. Add the banana and bacon and continue to mix for 2 minutes.

8. Using an ice-cream scoop, portion the dough into balls (approx. 40g per ball). Place them on a parchment lined baking tray, roughly 5-10 cm apart.

9. Place the tray in the oven for 8-10 minutes or until the cookies are golden brown and crispy at the edges.

10. Remove the tray from the oven and allow the cookies to rest on the tray for a few minutes before placing on a cooling rack.

NOTE: The cookies will keep for up to 5 days in an airtight tin.

Credit for this recipe goes to Heston Blumenthal

If you would like to buy the book for this awesome recipe and more strange recipes like this, please click here: http://www.amazon.co.uk/Heston-Blumenthal-at-Home/dp/1408804409

A Special Thanks again to HarrisonsCookings other Official Taster: MUM!

Please comment, G+ this and SHARE on Facebook and Twitter!

THANKS FOR READING :) 

The Great British Bake Off - Strawberry and White Chocolate Cream Cake

YOU LIKE? Sorry for the inconsistency in posts lately, I have been doing a LOT of video editing... But, I'm back! AND... as you can see I've opened the Great British Bake Off book again with another blissful cake!

Ingredients:

For the Sponge:

• 150g good-quality white chocolate, broken up
• 200g unsalted butter, diced and softened
• 3 large free-range eggs, at room temperature
• 150g caster sugar
• Finely grated zest of ½ unwaxed orange (OR orange juice)
• 200g self-raising flour
• 
  

For the Filling and Topping:

• 400g ripe strawberries 
• Finely grated zest and juice of ½ unwaxed orange (AGAIN OR orange juice)
• 1 tablespoon caster sugar 
• 200ml double or whipping cream, well chilled
• 50g good-quality white chocolate, to decorate
• 2 x 20.5cm sandwich tins, greased and the base lined with baking paper

Method

1. Preheat the oven to 180°C/350°F/gas 4. Put the chocolate into a heatproof bowl and set over a pan of steaming hot but not boiling water (don’t let the base of the bowl touch the hot water) and melt very gently, stirring frequently. Remove the bowl from the heat and stir until smooth. Add the butter and stir until it has melted.

2. Put the eggs into a mixing bowl and whisk with an electric mixer until frothy. Add the sugar and orange zest and whisk on high speed until the mixture is very thick and mousse-like, and the whisk leaves a ribbon-like trail when lifted from the bowl. This takes about 4 minutes. Give the chocolate and butter mixture a stir, then add to the egg mixture and stir briefly – it should be just combined. Sift the flour into the bowl and gently fold in using a large metal spoon.

3. Divide the mixture between the prepared tins and spread evenly. Bake for 20 to 25 minutes or until the sponges are light golden brown and springy to the touch. Run a round-bladed knife around the inside of the tins to loosen the sponges, then turn out onto a wire rack and leave to cool. When ready to assemble the cake, wipe the strawberries with kitchen paper and hull. Save one-third (the good-looking ones) for decoration; thinly slice the rest into a bowl. Add the orange zest and juice and the sugar and mix gently. Leave for 10 to 30 minutes to allow the flavours to develop. 

Meanwhile, whip the cream until thick.

4. Set one sponge, browned top down, on a serving plate. Spoon the sliced strawberries and juice onto the sponge to cover evenly. Spread half the whipped cream on top. Set the second sponge, browned top up, on the cream. Carefully spread the rest of the cream over the top, then decorate

with the reserved strawberries, cut into halves.

Keep the cake chilled, in an airtight container, until ready to serve (up to 12 hours). Remove from the fridge 30 minutes before serving and decorate the top with curls or gratings of white chocolate like I did. Maybe even add some icing sugar over the strawberry's!

If you would like to buy this book go to: http://www.amazon.co.uk/Great-British-Bake-Off-Victoria/dp/1849902682/ref=sr_1_1?ie=UTF8&qid=1334860224&sr=8-1

A Special Thanks to HarrisonsCooking Official Taster: Hayden!

THANKS FOR READING! :)