I can’t believe my birthday has come and gone yet again. With another year under my ageing belt it only seemed natural to add another cookbook to my ‘library’. It really is expanding at such a rate that I may have to develop some sort of filing system soon. I currently have them stored in a few tame and humble 6 bottle old wooden wine cases but with each eager book spilling out over the edge, oozing its glossy (some more oil splattered) pictures in front of me it may be time to move out to a magnum case…?
To cut a long story short, my birthday granted me with Bill Granger’s Everyday Asian cookbook. I love this quick and flavourful cooking but with more of a traditional palate I needed a helping hand and a point in the right direction or orientation should I say. East. And to help me along the way not only did I get this vibrant drool-worthy book that I literally want to cook every recipe of (rare I assure you) I also received a few of Bill’s Asian ‘Pantry staples’ to add to my other collection (again, yet to have its own filing system) and some beautiful serving bowls. After all presentation can be half the battle!
NOTE: for those into this style of food I really recommend Bill’s book. There may be some alien ingredients but nothing a quick trip down the ethnic aisle of Tesco can’t solve. A simply written, helpful book. And you really will want to cook everything…there just aren’t enough mealtimes in the day or days in the week unless I start replacing my morning tea with miso soup? Unlikely.
- 4 tbsp mirin
- 4tbsp soy sauce
- 2 tbsp brown soft sugar
- 1 tbsp lemon juice
- 4 salmon fillets
- Combine all the marinade ingredients together in a shallow bowl with the salmon fillets and pop in the fridge for 5-10 minutes.
- Preheat your grill or BBQ. Grill for about 7minutes or so until charred on the outside but still pink and very most in the middle. Don’t be tempted to cook too long. The residual heat will carry on cooking it once removed from the grill and it is better served a little pink in the middle.
- 1 tbsp mirin
- 1 tbsp ride vinegar
- 1 tsp sesame oil
- 1 cucumber
- Use a mandolin/speed peeler to peel thin strips of cucumber into a bowl.
- Combine the dressing ingredients and drizzle over the cucumber
- 1 head broccoli, cut into florets
- 1 red chilli, sliced finely
- 1 shallot, chopped
- 1 garlic clove, sliced finely
- Boil your broccoli for a matter of minutes until still al dente and bright green. Drain and set aside.
- Heat a thin layer of oil in a frying pan until hot. Flash fry your chilli and shallots until crispy. Add the garlic slices at the end as they will burn easily and fry until golden and crispy. Scoop out from the oil and drain and allow to crisp.
- Serve the broccoli, warm and scattered with the crispy garnish and a little drizzle of the infused oil
Beautiful serving dish courtesy of my sister and the Portobello markets