Thai fusion Oyster
Ingredients:
20 small oysters on the half shell, oysters picked over for shell fragments and shells scrubbed well
If you don’t like oysters why not try large king prawns/shrimp instead.
50g of fresh Thai basil
3-4 red Thai chillies or birds eye chilli, finely sliced
1 ½ cm of fresh ginger, peeled and grated
2-3 cloves of garlic, peeled and minced
1- 2 tsp. of sesame seed oil
1-2 tbsp. of sweet soy or thick soy sauce
1-2 tbsp. of mirin
½ sugar
2 limes
Method:
In a tray add the ice followed by the quarter limes in and around the ice. Now add the half oyster place in the fridge while you make the dressing.
In a small bowl mix together the following ingredients: sliced chillies, soy, sugar, mirin, garlic, ginger, sesame seed oil and finely sliced Thai basil. When the mixture is well incorporated spoon over each oyster ensuring each piece get taste of this delicious elixir. Serve cold enjoy!
Seared Salmon with stir vegetables and coconut rice
Ingredients:
For the Salmon
1 pack of 4 wild Alaskan salmon
1 tsp. chilli powder
1 tsp. curry powder
1 tsp. of ground coriander
1 tsp. of ground cumin
1 tsp. of mustard powder
1 tsp. of salt
1 tsp. o sugar
For the dressing and vegetables
6 tbsp. of mirin
3 tbsp. of soy sauce
2 tbsp. of sesame oil
2 tbsp. of fresh coriander
1tbsp of grated fresh ginger
3 large cloves of garlic, peeled and diced
1 pack of pak choi, washed and sliced
1 pack of sugarsnap peas, washed and sliced
2 carrots, peeled and sliced
1 red onion, sliced
1 handful of beanspouts
For the rice
1 ½ cup of white or brown basmati rice
1 can of low fat coconut milk
1 pinch of salt and black pepper
1 ½ cup of water and a 2 tbsps. If needed
Method:
For the salmon wash the salmon and place it into a medium to large size bowl, mix in the following ingredients: chilli, coriander, cumin, mustard, sugar and salt. Set aside and let marinade for minimum 3 hours or for the best recipes leave in the fridge overnight. Place a tbsp. of rapeseed oil into a medium size non stick frying pan heat the oil for 2 minutes ensure the pan is very hot not smoking. Cook on a medium heat sear the salmon on both sides the salmon for 5 minutes until both sides are cooked. Add a little water to make a little gravy.
For the rice, wash the rice 2-3 times with water, and then place into small pot add the coconut milk and 1 cup of water salt and black pepper. The ice should be covered by 2 cm of water. It’s a ratio of 1½ cups of rice to 1½ cups of liquid. Cover and place in the oven at gas mark 7 or 200C for 20mins check on it after 15 minutes, if it needs more water add max 2 tbsp. This is the prefect way to make rice.
For the dressing and vegetables; firstly mix together the following ingredients; mirin, soy sauce, ginger, garlic, coriander and sesame seed oil to make the dressing ad only use half of it for the vegetable and save the other half to drizzle over the salmon. In a frying pan add 1tsp. of rapeseed oil, heat up the pan on a medium heat add the vegetables and shallow fry till halfway cooked add half of the dressing and cook for 2 more minutes now time to serve.
To serve
Get a small bowl to make the shape of a circle fill the bowl with rice and then turn t out onto the plate. Add the stir vegetable on top of the rice and finally place the salmon on top of the vegetable. Now drizzle the dressing over and around the plate. Enjoy!
Chilli and lemongrass sorbet
Ingredients:
200g of sugar or 150g of palm sugar
400ml of water
2 sticks of lemongrass
2 Birdseye red chilli, finely chopped
1-2 kaffir lime leaves, finely sliced
2- cm of fresh ginger, peeled and grated
3 zest and juice of 3 limes
1 can of coconut milk and 1 handful of grated coconut (optional if you want a low fat or sugar option half the sugar and don’t add the coconut milk)
Method:
To make the syrup in a medium size saucepan dissolve the size in water over a gentle heat, add the following ingredients to your syrup: lemongrass, chilli, ginger and the kaffir lime leaves bring this mixture to the boil and allow to slimmer for 10 minutes. Take you pan off the heat and now allow your mixture to steep for 2 hours to infusion the flavours then remove the lemongrass and leave. Now stir in the lime and coconut items. Pour into a freezer-proof dish and leave to stand for twenty minutes before placing in the freezer. Stir every hour or so with a fork until the sorbet is frozen. Remove from the freezer about half an hour before serving. This is my favour enjoy!
