Friday, April 17, 2009

thai coconut salmon


4 thick salmon steaks
2.5cm/1in piece Galangal root grated (like ginger root but thai style
2 large cloves garlic, peeled and cut into small, very thin slices
3 tomatoes tomatoes, peeled and sliced
1 fresh red chilli, de-seeded and sliced as finely as possible, I used red chili sauce
2 small yellow peppers, de-seeded and thinly sliced
4-6 cardamom pods, roughly crushed
14fl oz tinned coconut milk
sea salt
2 limes, juice only
handful of fresh mint leaves, chopped


1. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2. Scatter the tomato, and yellow pepper over and around the fish and the cardamom pods in between.
3. Empty the coconut milk into a separate mixing bowl, add a good sprinkling of sea salt, ginger or Galangal root, garlic and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
4. Preheat the oven to 300F. Put the dish on the center shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the center of one of the steaks - if the flesh is slightly darker pink in the center it will be perfectly cooked. Remove from the oven.
5. Before serving scatter the mint leaves on top and serve over rice.

Tuesday, April 14, 2009

brown sugar nut salmon

salmon fillet
brown sugar
ground nut of choice ( I like hazelnuts, almonds, cashews and macadamia nuts)
garlic clove
salt and pepper to flavor

Mix all ingredients together and then spread all over fillet

cook temp: broil or 425 for 8 min or until cooked through

Chocolate Eclair's

This is a recipe that comes from the Stephens family. I have never enjoyed eclair's until Colby came along. This dessert will change your life. :)

4 eggs
1 cup boiling water
1 cup flour
1/2 cup butter
1/2 tsp salt

combine butter, salt, water and bring to boil
add flour to boiling water and beat vigorously till sides of pan are clean
let cool slightly (15 min)
add unbeaten eggs individually and beat after each egg till smooth
grease and flour cook sheet or use parchment paper
place 12 dollops on sheet

temp: 400
bake time: 30 min
after 30 minutes lower to 350 for another 30 minutes

remove and cool, cut off tops and remove insides and fill with pudding
chocolate frosting on top of the shell top

Vanilla Cream Pudding

4 egg yolks
1 cup sugar
2 cups heavy whipping cream
2 rounded tablespoons flour (mix with sugar and add a pinch of salt)
2 tablespoons vanilla extract

scald cream (when you see a film)
add sugar/flour and stir constantly until it thickens
add beaten yolks and stir
bring to a simmering boil (1-2 minutes)
add the vanilla just before cooling
cover pudding itself with saran wrap and set aside to cool for two hours