Re­visit the golden years

Fon­due mem­o­ries come flood­ing back with this win­ter warmer

Life & Style Weekend - - TASTE - with Mag­gie Cooper

R ETRO. We em­brace it – in all its forms – these days and the kitchen is no ex­cep­tion. In re­cent days I’ve en­joyed beef stroganoff, pep­per steak and le­mon de­li­cious pud­ding, and who doesn’t love a prawn cock­tail in sum­mer?

A neigh­bour’s very wel­come din­ner invitation last week was ac­com­pa­nied by an apol­ogy that she was serv­ing retro food. I was half ex­pect­ing a pineap­ple spiked with tooth­picks bear­ing Kraft cheese chunks, ca­banossi and cock­tail onions, but no, it was a nu­tri­tious cur­ried salmon bake, the recipe for which was pop­u­lar circa 1972.

It was truly de­li­cious. The house was filled with an en­tic­ing aroma that made my mouth wa­ter, and it tasted as good as it smelled.

We all started rem­i­nisc­ing about favourite dishes from those days and I am now de­ter­mined to find a fon­due pot in one of our lo­cal op shops, as the crusty bread dipped in melted cheese was al­ways a favourite.

But un­til then I’ll have to re­visit my youth with this win­ter warmer. It’s easy to make and uses com­mon pantry sup­plies such as canned salmon, brown rice and evap­o­rated milk, so it’s some­thing you can whip up in no time if un­ex­pected guests pop in. You can use any veg­eta­bles you hap­pen to have in the fridge; I’ve used zuc­chini but corn, grated ku­mara or as­para­gus would taste great also.

You can spice it up a lit­tle more by adding more curry pow­der if you like it hot.

Cur­ried salmon rice bake

Serves 6

IN­GRE­DI­ENTS: ◗ 2 tbs olive oil, di­vided ◗ 2 cups cooked brown rice ◗ 1 x 415g can red salmon, drained and bones re­moved, flaked ◗ 1 zuc­chini, finely sliced ◗ 1 x 375ml can evap­o­rated milk ◗ 2 large free-range eggs, beaten ◗ 2 tbs each chopped fresh flat leaf pars­ley and dill ◗ 1 tsp curry pow­der ◗ 1 1⁄2 cups grated tasty ched­dar cheese ◗ salt and pep­per, to taste ◗ fresh le­mon wedges, to serve

METHOD: Pre­heat oven to 170C. Use a lit­tle of the oil to grease a 2 litre bak­ing dish.

In a medium bowl, com­bine rice, salmon, zuc­chini, milk, the re­main­der of the oil, eggs, herbs, curry pow­der and half the cheese. Pour into bak­ing dish, sea­son to taste and top with re­main­ing cheese. Bake at 170C for 40 min­utes or un­til set and golden brown on top.

Serve with mashed pota­toes and steamed veg­eta­bles or a salad.

Con­tact Mag­gie at mag­gies.col­[email protected]­pond.com

PHOTO: 123RF

◗ Cur­ried salmon rice bake smells and tastes de­li­cious, and is sim­ple to make.

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