Pick­led salmon with crème fraîche

Australian Women’s Weekly NZ - - CONTENTS -

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

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