All posts by Kristin

30-minute meals, Desserts, Fruit, Pasta and noodles, Seafood

Linguine with Chili, Crab and Watercress and Eton Mess

There are two events that mark the start of summer for me — the first day I see a van on the side of the road selling Wexford strawberries or when I cook something from Nigella Lawson’s Forever Summer cookbook.

Once I dust off that cookbook, this linguine is invariably the first thing I make from it, since I’ve made it so often that the book now falls open naturally to this well-thumbed, cooking-splattered page. As for Eton mess, it was invented at Eton College in England in the 1930s and is now traditionally served there today, on June 4th, but we don’t stand on such ceremony in my family — we eat this as soon as Irish strawberries hit the shops and roadside stands, then make it more often than I care to admit all through the summer (certainly more than can be good for us). I’m lucky in that you can buy meringues in practically any grocery store in Ireland, which is what makes it so easy to whip together, but if you want to try making meringues yourself, this is the perfect recipe to have as a back-up plan. Because you crush the meringues anyway, it doesn’t matter one bit if they look pretty beforehand. And I’m willing to bet that once you try this, you’ll be getting plenty of practice honing your meringue-making skills by making this irresistible summer dessert (far too) often.

Linguine with Chili, Crab and Watercress
adapted from Forever Summer by Nigella Lawson

Serves 4

By all means use fresh crab if you can, but canned works just fine. The original recipe calls for watercress, but arugula (rocket) or even spinach would work too.

1 lb 2 oz (500 g) linguine or spaghetti
2 cloves garlic, peeled
1 scant tablespoon Maldon sea salt (or 1 teaspoon regular sea salt)
1 large red chili
about 11 oz (310 g) crab meat
1/2 cup (120 ml) extra virgin olive oil
juice and zest of 1 lemon
a handful of fresh parsley, chopped
a handful of watercress, leaves only, roughly torn

Bring a large pot of salted water to boil and cook the pasta according to the packet instructions.

Meanwhile, in a pestle and mortar, mash the peeled garlic cloves with the salt, so that it makes a smooth paste. Add the chopped and seeded chili and crush again until you have a red-tinged mixture.

Put the crab meat in a large bowl, breaking it up gently with a fork. Pour the oil, lemon zest and juice into another bowl or measuring jug and whisk together. Scoop in the garlic and salt paste, then whisk everything together. When the pasta is finished cooking, drain, then add to the crab mixture and pour the dressing over, tossing well to combine. Add in the parsley and watercress, toss again and serve.

***

Eton Mess

Serves 4

For a grown-up boozy twist, marinate the strawberries in a generous splash of orange liqueur (like Cointreau or Grand Marnier) for 30 minutes before stirring them into the whipped cream (you could also try creme de cassis, Framboise, grappa, kirsch, or even a little orange juice and vodka). If you can’t find meringues in the store or you want to make your own, try Delia Smith’s recipe, who also has a great step-by-step tutorial on how to make them here.

You can make Eton mess with strawberries, bananas or any summer fruit, though strawberries are considered to be traditional.

Pureeing the strawberries makes this dessert more attractive and heightens the strawberry flavor, but you could be lazy and skip this step (I often do) — simply chop all the strawberries and fold them in with the cream and meringues and it will still be delicious.

1 lb (450 g) fresh strawberries, hulled
1 tablespoon confectioners’ (icing) sugar
1 tablespoon granulated or caster sugar (optional)
1 1/2 cups (360 ml) cream
4 store-bought meringue nests

Cut the strawberries into halves or quarters, depending on their size (you want them to be bite sized). Place about one-third of the berries and the confectioners’ (icing) sugar in a food processor or blender and process until just pureed (or you can mash them with a potato masher or fork). Place the remaining strawberries in a bowl and sprinkle with the granulated or caster sugar only if you think the berries need a little boost to bring out their natural sweetness (or add some liqueur instead; see above). Set aside to macerate while you whip the cream.

Whip the cream just until soft peaks form. Break up the meringues into bite-sized pieces and add them to the whipped cream, along with the chopped strawberries, reserving a few for decoration. Gently fold in all but a few tablespoons of the puree, marbling it throughout the cream mixture. Spoon into individual serving dishes and drizzle with the remaining puree and reserved strawberries. Serve immediately.

Italian food, Potatoes, Poultry

Chicken Piccata with Buttermilk Mashed Potatoes

It’s often said that there are six degrees of separation in the world, but I always say it’s much less than that in Ireland because it’s such a small country. Let me give you some examples of what I mean. I’m four degrees removed from Prince Charles (I’m friends with a woman who worked with Seamus Heaney’s wife, and Seamus Heaney once sat next to Prince Charles at a dinner — this also makes me three degrees removed from Seamus Heaney). I’m three degrees removed from Bono (I worked on a book written by Adi Roche, who founded the Chernobyl Children’s Project International charity, which has Ali Hewson as its patron, who is married to Bono). And after meeting the lovely Sharon Hearne-Smith at the Bord Bia Irish food bloggers event two weeks ago, I’m now only two degrees removed from the Barefoot Contessa herself, since Sharon is a food stylist who works on her TV show. Sure, Prince Charles, Seamus Heaney and Bono all make for a good story, but it was talking to someone who has actually worked with Ina Garten — who has been in her house and had the legend herself make her a whiskey sour! — that made me swoon in fawning admiration (and, truth be told, complete jealousy).

Which is all as good a way as any to segue into this chicken piccata recipe. You probably know by now how much I love Ina Garetn’s recipes and how many of them I cook, so it’s no small thing to say this one is one of my favorites (plus kids tend to love anything breaded). Another great thing about this recipe is that you can easily turn it into Parmesan chicken by adding 1/2 cup (50 g) grated Parmesan to the breadcrumbs and omitting the lemon sauce. I won’t kid you, the method is a little time consuming and messy, what with all the pounding and measuring and bowls to clean afterward, but the results are worth it.

You could serve just about any vegetable with this; I made these green beans dressed with lemon juice, olive oil and sea salt.

Chicken Piccata
adapted from Barefoot Contessa at Home by Ina Garten

Serves 4

As an alternative to flattening the chicken with a meat tenderizer, simply butterfly each breast, cut it in half and proceed with the rest of the recipe as written.

4 boneless, skinless chicken breasts
salt and freshly ground black pepper
1/2 cup (50 g) all-purpose flour
1 or 2 large eggs
1/2 tablespoon water
1 cup (50 g) seasoned dry breadcrumbs (I used Paxo brand here in Ireland)
good-quality olive oil
3 tablespoons (45 g) unsalted butter, at room temperature, divided
juice of 2 lemons (to yield 1/3 cup (80 ml) juice), lemon halves reserved
1/2 cup (120 ml) dry white wine
sliced lemon, to garnish
chopped fresh parsley leaves, to garnish

Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound with a meat tenderizer or rolling pin until it’s 1/4 inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon water together. Place the breadcrumbs on a third plate. Dip each chicken breast first in the flour and shake off the excess, then dip in the egg and lastly the breadcrumb mixtures.

Heat 1 tablespoon of olive oil in a large frying pan over a medium to medium-low heat. Add the breaded chicken breasts and cook for 2 to 3 minutes on each side, until browned. Place them on the lined baking tray and allow them to bake in the oven for 5 to 10 minutes while you make the sauce.

To make the sauce once you’ve cooked all the chicken, wipe out the pan with a dry paper towel. Over a medium heat, melt 1 tablespoon (15 g) of the butter, then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over a high heat for about 2 minutes, until reduced by half. Off the heat, add the remaining 2 tablespoons (30 g) butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with slices of lemon and a sprinkling of fresh parsley to garnish.

***

Buttermilk Mashed Potatoes 
from A New Way to Cook by Sally Schneider

Serves 4

You can make the potatoes up to 3 hours ahead. About 20 minutes before serving, warm them in a double boiler, stirring frequently, until hot.

1 1/4 lb (570 g) floury potatoes, such as Kerr’s Pink, Maris Piper or Yukon Gold, peeled and cut into 2‑inch chunks if large
1 1/2 teaspoons kosher salt
3/4 cup (180 ml) buttermilk, warmed (not hot)
1 tablespoon (15 g) unsalted butter
freshly ground black pepper

Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over a high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving 1/4 cup (60 ml) of the cooking water.

Return the potatoes to the pan and set over a low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). For the smoothest potatoes, pass them through a food mill or potato ricer. For a slightly coarser puree, mash them with a potato masher or fork or use a hand mixer. Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated. If you prefer even creamier potatoes, add a little of the reserved cooking liquid. Beat in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper. Serve at once, or keep the potatoes warm, covered, in a double boiler over hot water for up to 1 hour.

Asian food, Poultry, Salads

Chicken Burgers with Lemongrass and Lime and Spicy Slaw

When I moved to Ireland 11 years ago, any ingredient that was the least bit exotic was almost impossible to find, or at least it was outside of upmarket Dublin delis or ethnic markets. I remember how excited I was after a couple of years here to find a local store that sold sweet potatoes and butternut squash, though an Irish friend asked me what the squash was after seeing it sitting on my kitchen counter. To this day, when I buy an eggplant (aubergine) or avocado, the checker will sometimes ask me what it is, leaving me to wonder if I’m really the only person who’s ever come through their line to buy these things. Just last week, when I saw that my store was stocking fresh lemongrass, I snatched up a bundle with this recipe in mind after recently watching Bill Granger make it on his Bill’s Holiday TV show, but laughed when I looked at the receipt and saw that the checker had charged them as scallions.

I’m just happy to have found it at all, since these burgers and this fresh, zingy slaw were the perfect dinner for the equally unexpected hot, sunny weather we had this past weekend. But if you can’t find lemongrass (I certainly didn’t expect to!), you could either substitute the zest of half a lemon or just leave it out altogether and the burgers will still have plenty of flavor. With or without the lemongrass — and with or without the accompanying summer weather, for that matter, seeing as how you can’t count on that either in Ireland anymore — I’ll definitely be making both of these dishes these again.

Chicken Burgers with Lemongrass and Lime
adapted from Holiday by Bill Granger

Serves 4 to 6

1 lb (450 g) minced chicken
1 small onion, grated
1 clove garlic, crushed
1 stalk lemongrass, white part only finely chopped (or the zest of 1/2 lemon or omit altogether)
3/4 cup (75 g) fresh white breadcrumbs
2 tablespoons chopped cilantro
zest of 1 lime
1 tablespoon fish sauce
2 teaspoons sugar
vegetable oil, for brushing
soft rolls, to serve
lettuce, to serve
chili sauce, to serve
mayonnaise, to serve

Mix the chicken, onion, garlic, lemongrass, breadcrumbs, cilantro, lime zest, fish sauce and sugar in a large bowl and gently mix everything together well with your hands (try not to overwork the burgers). Shape into 6 patties, then cover and refrigerate for 30 minutes to allow them to firm up a bit.

Heat a barbecue or grill pan and brush the burgers with a little oil. Cook for 4 minutes on each side, or until cooked through. Serve the burgers on soft rolls with lettuce, chili sauce and mayonnaise.

***

Spicy Slaw
adapted from Holiday by Bill Granger

Serves 8

I left out the thinly sliced red onion called for in the original because I don’t personally care for raw onion, but by all means add it back in if you want to. The original recipe doesn’t call for basil either, but I had half a bunch in my fridge and wanted to use it up. You could use any combination of these herbs that you like or have to hand.

for the salad:
4 celery stalks, thinly sliced
2 large carrots, grated
2 large handfuls grated white cabbage
2 large handfuls grated red cabbage
1 large handful mint leaves, roughly chopped
1 large handful basil leaves, roughly chopped
1 large handful coriander leaves, roughly chopped

for the sweet chili dressing:
1 or 2 red chilies, deseeded and finely chopped
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon sugar

Toss all the salad ingredients together in a large bowl. In a separate bowl, mix all the dressing ingredients together, stirring until the sugar has dissolved. Add the dressing to the salad and toss together. Serve immediately.

Entertaining, Fruit, Pork

Brined Pork Loin with Rhubarb Compote and Sauteed Fennel

The food blogging scene in Ireland has been buzzing this past week, ever since Bord Bia (the Irish Food Board) sent out dozens of free pork packs last week ahead of its food blogging event tomorrow. I wanted to do something special with this unexpected gift and was inspired by fellow food blogger Clare Kleinedler’s idea to brine it. I also had some gorgeous organic rhubarb from Denis Healy’s stand at the Drogheda farmers’ market, so I decided to pair the pork with a rhubarb compote. You might think rhubarb and pork sounds like an odd combination, but it’s not all that different from the classic combination of pork with applesauce, plus The Flavor Bible vouches for it. The Flavor Bible also lists rhubarb and fennel and rhubarb and brown sugar as being good matches, so I played on that by serving sauteed fennel bulbs alongside the pork and using brown sugar and fennel seeds in the brine.

As so many of the other Irish food bloggers have already said, the meat was already outstanding to begin with, and brining it meant it was even more moist, tender and flavorful. (The same is true of Kelly’s cider-brined pork chops, which are the best pork chops I’ve ever had.) The herb crust and rhubarb keep the flavors bright and fresh, perfect for springtime. This recipe will make more compote than you’ll need for dinner, but we happily spooned the leftovers on top of yogurt and granola the next morning. A big thank you once again to Bord Bia!

Brined Pork Loin with Rhubarb Compote
pork loin adapted from Bon Appétit, March 2002 and compote from Bon Appétit, April 2005

Serves 8

Make the rhubarb compote while you’re making the brine, and all you’ll have to do the next day is pop the pork into the oven to roast.

for the brined pork loin:
8 cups (approx. 2 liters) water
1/2 cup coarse salt (I used 60 g Maldon sea salt)
1/2 cup (packed) (85 g) golden brown sugar
1 tablespoon fennel seeds
1 tablespoon whole black peppercorns
3 bay leaves
1 x 4 lb (1.8 kg) center-cut boneless pork loin roast
1 tablespoon olive oil
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

for the rhubarb compote:
2 lb (900 g) rhubarb, cut into 1‑inch pieces
1 1/4 cups (250 g) sugar
1/3 cup (80 ml) water

To brine the pork, combine the water, salt, sugar, fennel seeds, peppercorns and bay leaves in a large pot. Bring to a simmer over medium heat, stirring to dissolve the salt and sugar. Remove from the heat and allow to cool to room temperature. Transfer the brine to very large bowl and add the pork, weighting the pork down with a plate to keep it submerged). Cover and refrigerate overnight. Drain the pork and return it to the bowl. Cover with fresh water and weight it down again with a plate. Soak at room temperature 2 hours.

Meanwhile, to make the rhubarb compote, combine the rhubarb, sugar and water in a large saucepan. Bring to the boil, stirring until the sugar dissolves. Reduce the heat to medium-low and simmer for about 15 minutes, until the rhubarb is very soft and beginning to fall apart, stirring occasionally. Transfer compote to a bowl and refrigerate, uncovered, until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.)

Position a rack in the top third of the oven and preheat to 350°F (180°C). Drain the pork and pat it dry with paper towels. Transfer to a rack set in a large roasting pan. Rub the pork all over with olive oil, then sprinkle with the fresh herbs, pressing to adhere. Sprinkle generously with freshly ground black pepper. Roast for about 1 hour 40 minutes, until a meat thermometer inserted into the center of the pork registers 150°F (65.5°C). Transfer the pork to a cutting board and cover loosely with foil. Allow the pork to rest for at least 10 minutes, then cut into 1/4- to 1/2‑inch-thick slices. Serve with the compote.

***

Sauteed Fennel

Serves 4

2 fennel bulbs
2 tablespoons (30 g) butter
1 tablespoon olive oil
salt and freshly ground black pepper

Halve the fennel bulbs lengthways, then slice thinly. Heat the butter and olive oil in a pan over a medium heat. Add the fennel and saute for about 10 minutes, until softened. Season to taste with salt and pepper.

30-minute meals, Pasta and noodles

Pasta with Bacon, Peas and Cream

The trouble with being a two-year-old who still doesn’t talk much is that your older sister takes liberties when translating for you. When I asked my little boy what he wanted for dinner for his birthday last week, my daughter piped up and proclaimed that he wanted “that pasta with the peas and white sauce” — what is, in fact, one of her favorite dinners. But since I knew he loves it too, I went along with it. This comes from the “Kiddiefeast” chapter in Nigella Lawson’s Feast cookbook, and while it’s a winner with kids, grown-ups love it too (bacon and cream — what’s not to love?). It’s certainly not a dish for every day, what with all that cream, but it’s one of my favorite comfort food recipes.

Pasta with Bacon, Peas and Cream
adapted from Feast: Food to Celebrate Life by Nigella Lawson

Serves 4

In her book The Dinner Lady, Jeanette Orrey makes a version of this where instead of the cream and Parmesan, you could add 10 oz (280 g) grated cheddar cheese and 1/3 cup (80 ml) milk to the drained pasta at the end, stirring until the cheese has melted. If I have some leftover ham, I almost always wind up making this and using the ham instead of bacon.

14 oz (400 g) farfalle (bow ties) or other short pasta
1 1/2 cups (200 g) frozen peas
1/2 lb (225 g) bacon, diced (or use leftover diced ham)
1 1/4 cups (300 ml) heavy cream
1/2 cup (50 g) freshly grated Parmesan, plus extra to serve
salt and freshly ground black pepper

Cook the pasta according to the packet instructions in plenty of boiling salted water. After 5 minutes, add the peas to the pasta to cook them together in the one pot.

Meanwhile, fry the bacon in a separate pan until crispy. Remove from the pan with a slotted spoon and drain on paper towels. Set aside.

When the pasta is cooked, drain along with the peas. Put the pot back on the heat with the bacon, cream and Parmesan. Stir well and warm it through. Add the drained pasta and peas back to the pan and toss everything together. Season to taste and serve with extra Parmesan grated on top.

Potatoes, Seafood

Cajun Mackerel with Sweet Potato Wedges and Smoky Kale

The only downside of having so many cookbooks is that some of them inevitably wind up gathering dust as you add shiny new ones to your collection. When I pulled my long-neglected copy of The Eden Cookbook off the shelf a few weeks ago to make the tandoori chicken with Bombay potatoes, I came across this recipe (or should I say rediscovered it?) while flipping through it again. My kids still love mackerel as much as ever, and my little boy liked this version so much that he was practically shoving fistfuls of it in his mouth and had eaten all of it before I’d even finished plating up my own dinner. It’s just a pity I let this recipe sit undiscovered on the shelf for so long.

Cajun Mackerel with Lime Mayo
adapted from The Eden Cookbook by Eleanor Walsh and Michael Durkin

Serves 4

for the Cajun mackerel:
1 tablespoon Cajun seasoning
3/4 cup (90 g) flour
4 mackerel fillets, deboned and butterflied, skin left on
1 tablespoon olive oil
1 tablespoon butter
lime wedges, to serve

for the lime mayo:
1 cup (240 ml) good-quality mayonnaise
zest and juice of 1 lime (or more to taste)
salt and freshly ground black pepper

To make the lime mayo, whisk together the mayonnaise, lime zest and juice. Add seasoning to taste and set aside.

To cook the mackerel, mix the Cajun seasoning with the flour in a shallow bowl. Toss the mackerel fillets in the flour, making sure they are evenly covered. Shake off any excess flour. Heat a frying pan and add the oil. Place the mackerel fillets in the oil, flesh side down (you might need to cook the mackerel in batches; don’t crowd the pan). Cook for 2 minutes and carefully turn over. Add the butter to the pan. Cook the fish for a further 2 minutes and remove from the pan. Serve the mackerel on warm plates with lime wedges and a dollop of the lime mayo.

***

Sweet Potato Wedges
adapted from Every Day by Bill Granger

Serves 4

2 lb (900 g) sweet potatoes, skin left on and cut into wedges
2 tablespoons olive oil
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper (optional)
salt and freshly ground black pepper
lime wedges, to serve

Preheat the oven to 450°F (230°C).

Toss the sweet potato batons with the olive oil, paprika, cayenne and salt and pepper. Scatter them in a single layer on a large baking sheet and bake for 30 minutes, stirring occasionally, until the wedges are golden brown. Serve with lime wedges.

***

Smoky Quick-cooked Kale
adapted from The New York Times, April 13, 2010

Serves 4

1 1/4 lb (570 g) kale (about 1 bunch)
2 tablespoons olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 teaspoon smoked paprika
1 tablespoon lime juice
salt and freshly ground black pepper

Remove the tough stems and center ribs from the kale. Stack half the leaves and roll into a cigar shape (like you would for doing a chiffonade), then cut crosswise into very thin strips. Repeat with the remaining leaves.

Heat the oil in a large skillet over a medium-high heat until hot, then add the shallot and cook, stirring occasionally, for about 2 minutes, until slightly softened. Add the garlic and smoked paprika and cook, stirring frequently, for about 1 minute, until the garlic is softened. Add the kale and cook, tossing very frequently, for about 5 minutes, until tender and bright green. Stir in the lime juice and add seasoning to taste.

30-minute meals, Entertaining, French food, Potatoes, Seafood

Easy Sole Meunière with Parmesan Roasted Asparagus and Herbed New Potatoes

Sole meunière had its five minutes of fame last year when the movie Julie and Julia was released, which renewed interest in Julia Child. The story did the rounds of how it was Julia’s first (and ultimately life-changing) meal in France, which she described as “a morsel of perfection.” Who am I to disagree? It’s simple and delicious, a true classic.

This is an all-Ina menu from three different cookbooks, and everything comes together to make an elegant and easy springtime dinner that’s ready in half an hour. In the “Easy French” episode of her TV show, Ina Garten suggests serving the sole with a French apple tart, which would elevate this menu into something nice enough for company.

Note that this sole recipe serves 2 while the asparagus and potatoes serve 6, so adjust the recipes according to how many people you’re serving. You could also try green beans dressed with lemon and olive oil or lemon roast potatoes instead of the roasted asparagus and herbed new potatoes.

Easy Sole Meunière
adapted from Barefoot Contessa Back to Basics by Ina Garten

Serves 2

When I make this recipe, I add a little olive oil along with the butter to stop it from burning.

1/2 cup (60 g) all-purpose flour
salt and freshly ground black pepper
4 x 4 oz (110 g) fresh sole fillets
6 tablespoons (90 g) unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Preheat the oven to 200°F (100ºC). Have 2 heat-proof dinner plates ready.

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 tablespoons (45 g) of butter in a large (12-inch) saute pan over medium heat until it starts to brown (add a little olive oil as well if you’re worried about the butter burning). Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

***

Parmesan Roasted Asparagus
adapted from Barefoot Contessa Family Style by Ina Garten

Serves 6

2 1/2 lb (1.1 kg) fresh asparagus (about 30 large spears)
2 tablespoons good-quality olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup (50 g) freshly grated Parmesan
2 lemons cut into wedges, for serving

Preheat the oven to 400°F (200°C).

Snap off the woody ends of the asparagus stalks and discard. Lay the stalks in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for 1 minute more. Serve with lemon wedges.

***

Herbed New Potatoes
adapted from Barefoot in Paris by Ina Garten

Serves 6

4 tablespoons (60 g) unsalted butter
2 1/2 lb (1.1 kg) baby or new potatoes, scrubbed but not peeled
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt and pepper and toss well. Cover the pot tightly and cook over a low heat for 15 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook! Toss with the herbs and serve hot.

30-minute meals, Asian food, Salads, Seafood

Caramel Salmon with Cucumber and Snow Pea Salad

Is there anyone more stereotypically Australian than Bill Granger? He’s blond, buff, lives by the beach in Sydney and knows his way around a barbecue. He also isn’t afraid of loud shirts and white pants and throws in an occasional wink to the camera. He’s my new favorite TV chef and this is my new favorite salmon. It’s the kind of recipe that’s so good I won’t want to make salmon any other way from now on. Try it and you’ll see why. (And head’s up for all you cookbook addicts — Bill Granger’s most recent book, Every Day, is on sale online at the Book Depository for €10.32 (about $13.50), with free worldwide shipping. Just don’t tell my husband, who bought it for me as a surprise last week and paid twice as much.)

Caramel Salmon
adapted from Every Day by Bill Granger

Serves 4

This is Bill Granger’s take on a traditional Vietnamese caramel dish.

1 tablespoon vegetable oil
2 lb (900 g) salmon, deboned and cut into large cubes
1 red onion, sliced
3 cloves garlic, sliced
3 tablespoons dark soy sauce
1/2 cup (100 g) brown sugar
3 tablespoons fish sauce (nam pla)
freshly ground black pepper
1 tablespoon lime juice
steamed rice, to serve
a handful of fresh cilantro, chopped, to serve
3 or 4 scallions, chopped, to serve
1 red chili, deseeded and finely chopped, to serve
lime wedges, to serve

Heat the oil in a large frying pan over a high heat. Add the salmon in 2 batches and cook each batch for a couple of minutes until lightly browned. Turn over and cook the other side for 1 minute, then remove from the pan.

Reduce the heat to medium and add a little extra oil to the pan, if needed. Add the onion and garlic and cook for 3 minutes, stirring occasionally. Stir in the soy sauce, sugar and fish sauce. Return the salmon to the pan and cook for 1 minute, or until the sauce is rich, dark and syrupy. Sprinkle liberally with black pepper and stir through the lime juice. Serve on top of steamed rice with a little sauce drizzled over. Sprinkle over some chopped cilantro, scallions and red chili and place lime wedges on the side.

***

Cucumber and Snow Pea Salad
adapted from Every Day by Bill Granger

Serves 4

If you like this salad, you might also like to try Bill Granger’s sugar snap and bok choy salad, which is very similar to this one.

1 cucumber, thickly sliced
5 oz (140 g) snow peas (mangetout), trimmed, blanched and halved diagonally
2 teaspoons lime juice
pinch of sugar
1 tablespoon olive oil

Put the cucumber and snow peas in a large bowl. Whisk together the lime juice, sugar and oil until the sugar dissolves (or shake to combine in a screw-top jar). Pour over the cucumber and snow peas and toss well. Serve immediately.