Salmon Hunt
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Thursday, 01 February 07 - 11:01 PM (GMT +12:00) By John Dierckx in Cooking |
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The other day I had the honour and pleasure to be invited over at a man whom I have been working with in the past year. Entering the home, great smells were coming from the kitchen and it was not long before I saw a beautiful salmon side being served for lunch. Now I have my own favorite recipe for salmon but this one was certainly one of the better surprises in my long history of culinary adventures (and misadvantures) and I dare to say I have a new favorite salmon receipe now.
Salmon Hunt, not named after the hunt that preceded getting this beautiful salmon on the table but the man who cooked it so beautifully: Kenneth Hunt, an insurance visionary, ready and at the brink of rocking the insurance world with a wide range of insurance inventions. The salmon receipe reflected the man and his ideas, simple, elegant, tasteful and with an unexpected deepness in flavor.
So here we go: Salmon Hunt
- 2tbl spoons of wholegrain mustard.
- 1/4 cup of manuka honey.
- Juice of one lemon
- Rind from half a lemon
Mix the ingredients above together and baste the flesh of the salmon (Salmon weighed about 250 grams.
Leave it to marinate for about 30 minutes.
While the salmon is marinating, pre-heat oven to 220c
Cook the salmon in a baking dish for 10-12 mins
Served with cooked whole leaves of spinach, new season potatoes and butter.
Bon Appetite.
What a pitty I did not bring my mobile phone.
Snack Food: Chicken fingers
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Monday, 29 January 07 - 03:25 AM (GMT +12:00) By John Dierckx in Cooking |
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Those who know me know about my passion for snack food, just those yummie nibbles to have with your glass of wine or a beer and in this case, out in the sun.
For 3-4 people.
Chicken Fingers
Cut 3 chicken breeast fillets into strips (around 600 grams).
Marinade
Put in the blender:
5 cloves of garlic
1 Bay Leave
some Thyme
Some crushed red pepper (around a tea spoon)
Half a glass of white wine (dry to medium)
Some Olive Oil
Sea Salt
Black or 4 Season Pepper
Blend all together to make a smooth mixture and flick chicken in this marinade. Let rest for about an hour.
The Crust
Mix bread crumbs with a good amount of fresh parsley and chives.
Roll chicken straight from the marinade through the crumbs and herbs mixture and place on a plate (with baking paper)
Preheat oven to 220 degrees Celcius
Cook fingers until tender, turn around half way (around 6-8 minutes per side).
Serve with garlic mayonaisse or aioli.
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