150g salmon fillet

1 bunch cress sprouts or baby shiso leaves

½ tsp sesame seeds

2 spring onions, cut into 5cm length pieces and finely slice

dressing:

6 tsp lemon juice

8 tsp light soy sauce

2 tsp soy sauce

2 tsp sesame oil

2 tsp rice wine vinegar

Combine all dressing ingredients and set aside.  Put the spring onion pieces into cold water and put in the fridge until ready to serve (this will make them curl and crisp).

Cut the salmon into very thin strips, depending on the size of the fillet, you may want to cut these in half.  Lay pieces on a chopping board and cover with cling film.  Lightly bash with a rolling pin to flatten further until 2-3mm thick.

Arrange salmon on two plates and drizzle over dressing.  Cover with cling film until ready to serve (up to one hour before serving).  Top plate with a scatter of cress tips or shiso leaves, sesame seeds and spring onion.  Serves 2.

Cooking Classes

As I'll be back in Sydney for the whole of March, there's just one February class left on the calendar.

If you love seafood, but lack some confidence when it comes to cooking, the Seafood Skills cooking class may be for you, which is on the 19th February.  We will prepare and cook various types and cuts of seafood, with fantastic recipes such as salt & pepper squid, harissa grilled mackarel, whiting fillets in parmesan crust and butterflied tandoori prawns.

And remember, if you are interested in private tuition, I can tailor classes specifically for you to cover any area of skill or cuisine you want to concentrate on.  Have a look at the essentials classes I offer – you can choose one or more to create your own program. 

Eating Etc:  Chinese New Year

I have fond memories of family trips to Chinatown to see the parading dragons and loud drummers at Chinese New Year, and I remember in particular the year we lived in Singapore being totally immersed in the celebrations, and much to our delight, receiving the precious red envelopes of money from family friends.  But the most wonderful part of the festivities has to be the opportunity to eat so much great food.

The traditional foods of Chinese New Year are often eaten due to their visual or verbal connections.  For example, dumplings ("jiaozi") and pork symbolize prosperity with the crescent form of the dumplings recalling the shape of ancient Chinese money. Noodles, which symbolize longevity, are always left whole as it’s thought to be bad luck to cut them. The Chinese word for lettuce ("sang choi") sounds like the word that means "to bring about wealth and riches."  Abundance is symbolized by whole fish ("yue").

You're bound to bring good luck with this dish incorporating pork and noodles.  You can buy barbecue pork in Chinatown, or cut off the lovely sticky meat from the rib recipe below.  Remember that stir-frys need to be cooked on high heat very quickly and eaten immediately.

New Year Noodles

60ml peanut oil
1 tablespoon chopped ginger

1 tablespoon crushed garlic

200g fresh Hokkien or similiar egg noodle

4 leaves Chinese cabbage (or iceberg lettuce for extra luck), finely sliced

50g beans, trimmed and cut into 5cm pieces

2 tablespoons black beans

150g barbecued pork, thinly sliced

30g bean sprouts

2 tablespoons palm sugar

3 tablespoons light soy sauce

80ml chicken stock

4 tablespoons oyster sauce

Heat a wok on high and add peanut oil until smoking.  Add ginger and garlic for 30 seconds, stirring constantly, then add noodles, cabbage, beans and black beans and stir for a minute.  Add the pork with sugar, soy, stock and oyster sauce and keep stir-frying until noodles are well combined.  Check for seasoning and add bean sprouts as you turn off the heat.  Serves 2 for dinner or 6 as a side.

Spice of the Month: Star Anise               

Have a wonderful February, and don't hesitate to get in touch if you have any queries, questions or comments.

Don't forget to look up my recipe page if you need some inspiration for what to cook tonight.

Happy Cooking!

Kate

www.lovetocook.co.uk

kate@lovetocook.co.uk

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