These are a delicious new favourite on our dinner list. Caramelising the kimchi is genius…definitely “Damn Delicious …slightly tweaked to include lightly pickled grated carrot, to add another layer of sweetness.
Here’s the link to the recipe. https://damndelicious.net/2019/07/13/korean-beef-power-bowls/
Thinking of making something like this with black eye bean salad for our New Year’s Eve picnic. Black eye beans are a traditional Southern American NYE tradition and are meant o bring you luck, so i figured what’s the harm in jumping on the bandwagon? And then I saw the photo of buttermilk chicken which made my mouth water!,
The combination of the buttermilk chicken and black eye bean salad is very traditional, no doubt for good reason!
Now I just need to find a good recipe!! Thanks Charles Raymond for the inspiration!
Buttermilk Cereal Chicken
Buttermilk Cereal Chicken
We thought a light dinner on a Christmas Eve would be nice ahead of a day of planned feasting today.
I have never actually poached a whole side of Salmon before but I certainly will be in future.
I bought this 1.5kg side from Peninsula Seafood’s Processing Plant outlet in Dromana on our way down to the Mornington Peninsula last Monday. They cryovacced the salmon for me which meant I could keep it in the fridge rather than have to freeze it and defrost it.
The recipe I used is based on Mary Berry’s Poached Salmon with shrimps and asparagus which looks delicious, but I really wanted to keep dinner simple so we had it with asparagus a d feta salad in the side.
Ingredients:
Method:
1. Pre-heat oven to 180 degrees Celsius
2. Lay 2 long foil sheets across a large roasting pan, fold over does in middle to join together into one sheet, grease foil with butter.
3. Lay dill in middle of sheet. Season salmon with salt and pepper on the cut side and place face down (skin side up) on the dill. Put a few dabs of butter across top of salmon for good measure.
4. Pour wine and lemon juice around the salmon and fold over long edges of foil to create a packet, then fold over short edges, rolling and scrunching to seal.
5. Bake salmon for 25 minutes. While salmon is baking, blanch asparagus until bright green and tender.
6 remove salmon from from oven, undo package and remove skin which will easily peel off. Using a teaspoon or palette knife, gently scrape off the grey coloured meat/fatty layer under the skin to reveal the pink layer of flesh.
7. Carefully flip salmon and juices onto a serving platter, surround with Baby spinach, asparagus, sprinkle with feta. Dress salad with olive oil, lemon juice, salt and pepper.
8. Serve with other salads or roast potatoes. We had a tomato, basil, bocconcini salad which went well with it too.
I made a Lamb Briyani tonight …which is the same recipe as Durban Indian Chicken Briyani .
I served it with Tarka Dhal and made this Christmas salad wreath with a cucumber raita centre to add a festive flavour to our Pre-Xmas dinner at our holiday home in the Mornington Peninsula.
I just put a small side plate in the middle of the platter and then layered the salad around it with a simple vinegar, oil and sugar dressing. The colour and texture are up to you. I used finely chopped iceberg, shredded carrot, quick pickled red onions and wedges of tomato. I filed the centre with cucumber raita but this Grape and Apple Raita would be lovely too. (The deseed chillies are decorative)
We are heading to the Mornington Peninsula for Xmas week at a house near the beach. Very excited to be together with our Melbourne family and new granddaughter for a whole week of feasting.
To prepare for the week, I have been putting together some menu ideas using recipes of old and some new ideas. This has helped us to put together our ingredients list as we expect not everything will be available down there.
Here are the “image boards” of what I am thinking….some recipes can be found here and others will be posted as we go. Hope it provides some #Festive season inspiration to you.
Roasted capsicum filled with tuna
Catalan Chickpea, Spinach and Raisin salad
Cold,raining and wintry week here in Sydney. Called for a comfort food dinner last night.
Slow cooked beef cheeks with red wine, shiitake mushrooms, brown mushrooms and button mushrooms.
Used this recipe Beef cheeks in red wine but added a few dried red chillies and some eschallots fried in butter along with the button mushrooms towards the end.
Also, I don’t have a slow cooker so cooked slowly over the stove for 4 hours, adding water along the way to make sure it didn’t stick.
Lovely with a glass of red wine or two and indulgent mash on the side.
