Showing posts with label spring onions. Show all posts
Showing posts with label spring onions. Show all posts

Tuesday, April 10, 2012

Cabbage and Noodle Salad

Cabbage and Noodle Salad with Tofu
I have to share with you all that this recipe is a borrowed one that I am sure you will all enjoy... Developed by the Chang's people I give credit where credit is due... this is yummy and cannot be passed by... 
Once tasted it is sure to become a family favourite...

  • Use either a 1/2 savoy cabbage or Chinese cabbage and this needs to be shredded very very finely. I use a machine because I like the cabbage at it's finest as it is eaten raw.
  • add a half dozen or so sliced spring onions to this...
  • 100 grams of lightly toasted pine-nuts... you can use slivered almonds or any nuts you prefer but I think the pine-nuts are my favourites in this instance.
  • finally a packet of Chang's original fried noodles available in most supermarkets.
  • Dressing: in a saucepan place 1/4 cup white vinegar, 1/4 cup caster sugar, 1 tablespoon of soy sauce, 2 tablespoons sesame oil and 1/2 cup of olive oil... stir this over a low heat until the sugar has dissolved and then cool before adding it to the salad. 
Eat this immediately as it will loose its crunchy aspect as the noodles absorb the dressing. Adapt it to suit your family any way you like or by adding some shredded cooked chicken, BBQ Pork, diced or scrambled tofu or serve it as is with a piece of salmon or at a BBQ with steak and sausages.
Our tea tonight is served with pan fried firm tofu which has been lightly dusted in seasoned flour.

Thursday, March 15, 2012

Creamy Pesto Pasta with Salmon, Asparagus and Spinach

Creamy Pesto Pasta with Salmon, Asparagus and Spinach
Short cut for this recipe is to purchased the spinach & ricotta fresh Agnolotti from the cold section of your supermarket... looks hard and awful but if cooked for longer than they recommend it comes up wonderful. That said I have made my own pesto because it is so simple I can't bring myself to buy this...make the pesto prior to commencing the cooking process. 
  • To create your pesto place into your whiz machine fresh basil, pine nuts, finely grated Romano or Parmesan cheese and enough olive oil to create the desired consistency.
Three things at once should keep everyone busy making this dish but worth the small amount of juggling...  
  1. Boil your pasta until soft and wonderful...probably closer to 12 minutes than the recommended 6 and in the last 3 minutes pop in your asparagus spears. 
  2. Gently pan fry your fresh lightly seasoned salmon until just cooked as this will continue to cook in the hot pasta. Please take care not to over cook the delectable portion of melt in your mouth heaven...dry salmon is yuk!
  3. In another large fry pan soft fry lots of thinly sliced spring onions and a couple of cloves of crushed garlic. Then add 2 large spoons of pesto and 1/2 tub of thickened cream. Bring it all together by adding the cooked drained pasta (reserve a little water), asparagus, broken up cooked salmon and two large handful of fresh baby spinach. Cover and allow to wilt. Finally just before serving add some of the reserved pasta water if the sauce needs thinning. 

Wednesday, March 7, 2012

Salmon Patties ... Simple, Simple, Simple...

Simple Salmon Patties
This recipe is so simple and delicious that I almost feel guilty sharing it with you. Everyone must have used this method at some stage in the lives. I originally stole it from a girl friend of mine who shall remain nameless but she will recognise it immediately and I never tire if eating these at least once a week...

  • The simple, simple simple, secret is the use of Deb mashed potato with onion straight from a packet adding as much or as little hot water as required to get the right consistency ... this product is used because of the light texture I can obtain with no effort. Half a packet makes 6-8.
  • To this I add finely chopped spring onions, herbs and the best quality salmon crumbled through, either tinned or cooked fresh... quality fish makes all the difference to the end product.
  • A half to 1 lightly beaten egg added now to make a nice firm mixture and roll the patties into fresh or good quality breadcrumbs. 
  • Pan fry these in a mixture of oil and butter until golden brown.... Serve hot or room temperature.