Grilled Thai salmon with spring onion crème fraîche

I found this recipe on the back of an instant couscous packet and it's become a firm family favourite.  Sometimes the recipes on the back of packets are surprisingly delicious.  I've substituted massaman curry paste for the red curry paste which is just as good.  The spring onion crème fraîche is very tasty and should also go well with other spicy or Thai curry based dishes.  (serves 2)

Grilled Thai salmon 

with spring onion crème fraîche

2 salmon fillets, skin on
4 tsp Thai red or massaman curry paste
200 ml tub crème fraîche
3 spring onions, finely chopped
1 tsp honey
juice and rind of ½ a lime
small bunch of coriander, finely chopped
salt & pepper to taste
1 lime, cut into wedges, to serve
1 red chilli, sliced thinly, to serve

Make 2 or 3 cuts in the skin side of the salmon fillet.  Rub well with the Thai curry paste.  Refrigerate for 15 minutes to allow the salmon to absorb the curry flavours.  

Make the spring onion crème fraîche by combining all the other ingredients, reserving a little of the coriander and the chopped spring onions for serving.

Cook the salmon under the grill skin side up for about 5 minutes until the skin is dark and crispy and the salmon just cooked, but still slightly pink in the middle.  If the fillets are very thick you might have to turn the salmon over and grill for another 2-3 minutes.  

Serve with the spring onion crème fraîche, a lime wedge, a little chopped fresh coriander, chilli and spring onions sprinkled over the top, couscous and a green salad.

Zucchini & haloumi fritters with green goddess dressing

This is an adapted recipe from the very aptly named Delicious website.  These delicious fritters are a meal in themselves, and are so quick to prepare and cook they are perfect for a satisfying supper after a busy day.  Don’t leave out the green goddess dressing - besides having a wonderful name it compliments the fritters beautifully.  Use whichever fresh leafy herbs you have available, and experiment a bit to find the combination you like best.  I use basil, oregano and parsley as I always have them in my herb garden.

Zucchini & haloumi fritters

with green goddess dressing

3 medium zucchini, coarsely grated
100g proscuitto, torn into small pieces
150g haloumi, coarsely grated
1/2 cup self-raising flour
1/4 cup plain flour
2 eggs, lightly beaten
Pinch of dried chilli flakes, to taste
1 tbs extra virgin olive oil

for the green goddess dressing :

2 handfuls fresh leafy herbs (eg basil, oregano, mint, tarragon, dill, parsley)
juice of 1/2 a lemon
1/2 cup sour cream
1/2 cup (140g) thick Greek yoghurt

Mix the grated zucchini, grated haloumi, proscuitto, flour, egg, chilli together well in a bowl. Heat the olive oil in a large non-stick frying pan over medium heat. Using a large spoon, place about 1/4 cup of the zucchini mixture per fritter into pan.  Don’t crowd the pan - work in batches.  Flatten each fritter slightly with a spatula. Cook for 3-4 minutes each side until golden, then drain on a paper towel. Keep warm.


For the dressing, place all ingredients in a food processor, season, and whiz until smooth.

Serve with salad and the green goddess dressing on the side.

Port-poached cherry and chèvre cream chocolate tarts

I've adapted this recipe from one I found on Pinterest from a blog called The Bonjon Gourmet - it looked delicious and it actually tastes even more delicious than it looks.  I was a bit unsure about using the goat's cheese in a sweet dish but when combined with the cream and a little sugar it really complements the sweet port-poached cherries, with almost a cheesecakey taste.  I think this recipe would actually work really well with a biscuit crumb (see my cheesecake recipes) instead of the pastry, so I'll try that next time.   In fact, just the cherries and the chèvre cream would be great on their own if you want to simplify things.

Port-poached cherry and chèvre cream chocolate tarts

Makes six small tarts, or 1 large tart

Port-Poached Cherries :

1 1/2 pounds fresh cherries, stemmed and pitted
1 1/4 cups ruby port
1 vanilla bean, split lengthwise and scraped
6 tbsp sugar

Chocolate pastry :

1 cup plain flour
3 tbsp Dutch or dark cocoa powder
¼ cup icing sugar
120g chilled butter, chopped into cubes
1-2 tbsp iced water

Chèvre Cream :

3/4 cup crumbled, soft, fresh goat cheese
3/4 cup fresh cream
1 tbsp sugar
seeds from 1/2 a vanilla bean

Combine the pitted cherries, port, vanilla pod and scrapings, and sugar in a large stainless steel frying pan.  Bring to a simmer over medium heat, then reduce the heat to low and simmer, swirling the pan occasionally, until the cherries are just tender (about 10 mins).

Strain the cherries into a heat-proof bowl.  Return the juices to the pan and simmer gently until they are thick, and syrupy for about 5 minutes, swirling the pan occasionally.  Let the cherries and the syrup cool to room temperature, then chill in the fridge for an hour.  (You can keep the cherries in their syrup for a couple of weeks in the fridge).

Preheat the oven to 350ºF. Place six 3 small tart pans (the kind with removable bottoms) on a baking sheet. 

Put the flour, cocoa, sugar and butter in a food processor and whiz until it forms a breadcrumb consistency. Add the water and pulse until the mixture starts to form clumps. Tip it out onto a cool bench top and squash together then pat into a round. Refrigerate for 15 minutes then roll out between two sheets of baking paper.  Cut out rounds to fit the tart shells and press into the shells. Freeze the shells until they are firm, at least 15 minutes.

Line the shells wiht baking paper and baking weights or uncooked rice and bake until they are dry and fairly firm to the touch, for about 15 minutes. Let the tart shells cool completely. Store them in their rings for protection until ready to serve.

In a bowl, mix together the goat's cheese, cream vanilla seeds and sugar until stiff peaks form (don't over whisk it - if it starts to turn grainy add some more cream).

Put a spoonful of the chèvre cream each tart shell, top with the cherries and pour over a little juice.  Serve immediately. 

PS Pitting cherries is very messy - wear a black shirt!  Cherry/olive pitters are cheap and simple to use and save lots of hassle.