Pickled salmon with crème fraîche
Pickled salmon with crème fraîche SERVES 6 PREP AND COOK TIME 30 MINUTES (+ COOLING TIME)
600g piece skinless salmon fillet 1 teaspoon sesame oil 4 spring onions (green shallots), trimmed, sliced on the diagonal ¾ cup (180ml) apple cider vinegar ¼ cup (55g) caster sugar 4cm piece of ginger, peeled, julienned 2 long red chillies, de-seeded, julienned 1 stick lemongrass, trimmed, white part only, chopped finely 1 teaspoon Sichuan peppercorns 300ml crème fraîche 1 teaspoon finely grated lemon rind 1 tablespoon finely chopped chives micro herbs and crispbread, to serve
1 Cut fish into 1cm slices and arrange in a single layer in a large shallow ceramic dish. 2 Add the sesame oil and spring onions to a medium saucepan; cook over a medium heat until the onion has softened. Add 2 cups (500ml) of water to the pan and then add the vinegar, sugar, ginger, chillies, lemongrass and peppercorns. Bring to the boil, stirring to ensure that the sugar has dissolved, and then pour the hot liquid over the sliced salmon. Set aside to cool. 3 Meanwhile, combine the crème fraîche, lemon rind and chives. Season to taste with freshly ground black pepper. 4 Remove the fish pieces from the dish. Arrange on a serving platter. Sprinkle with the herbs and serve with the crème fraîche mixture and crispbread. Not suitable to freeze or microwave.
Salad of roast baby vegetables SERVES 6 PREP AND COOK TIME 1 HOUR
1 teaspoon ground cumin ½ teaspoon ground coriander 1 tablespoon sumac 1 tablespoon sherry vinegar ¼ cup (60ml) extra virgin olive oil 4 baby (520g) fennel, trimmed, halved, fronds reserved 2 bunches (800g) Dutch carrots, trimmed, scrubbed 2 bunches (340g) asparagus 2 x punnets (500g) baby truss tomatoes 1 bunch (500g) baby beetroot, trimmed, scrubbed, halved
1 Preheat the oven to 200°C (180°C fan-forced). Line two oven trays with baking paper. 2 In a large bowl, combine the spices, vinegar and oil. Add all the vegetables, except the beetroot, and toss to coat. Transfer to one of the baking dishes. 3 Add the beetroot to the bowl and toss in the remaining oil. Transfer to the second tray. Roast the vegetables for 40 minutes. 4 Remove from oven and arrange over a serving platter with some fennel fronds. Not suitable to freeze or microwave.
Maple roast pumpkin SERVES 6 PREP AND COOK TIME 45 MINUTES
800g kent pumpkin 2 tablespoons extra virgin olive oil 2 tablespoons maple syrup 1 tablespoon lemon juice 1-2 tablespoons sesame seeds
1 Preheat the oven to 200°C (180°C fan-forced). Line an oven tray with baking paper. 2 Cut the pumpkin into 3cm-wide wedges, then cut the wedges in half. 3 Put the remaining ingredients into a large bowl and stir to combine. Season with sea salt and freshly ground black pepper. Add the pumpkin and toss to coat. Transfer to the prepared baking tray. 4 Roast pumpkin for 40 minutes or until browned and cooked through. Not suitable to freeze or microwave.
Maple roast pumpkin Salad of roast baby vegetables