Thai Coconut Rice with Salmon

27 Jun

recipe-image-legacy-id--4334_11This is a sure winner. Easy to make and yummy to eat. It’s also good that some can be prepared in advance so that you don’t have to spend all your time by the stove while your guests are waiting!

For a little extra kick, I quickly fry spring onion, garlic, ginger and chilli (all chopped finely) and sprinkle on top of the salmon. This leaves it up to each guest to decide how much of a chilli kick they want as it’s sprinkled on at the table. Saves you having to judge/guess everyone’s preferred spice level!

I don’t always follow the instructions for cooking the fish. I have shallow fried it to get crispy skin and also steamed it from time to time. I have also done this dish using sea bass and it works equally well.

Ingredients

20g pack of fresh coriander
3 limes
2 x 400ml cans coconut milk
2 tbsp light olive oil
25g butter
2 shallots, finely chopped
90g jar Thai red curry paste (we used Bart’s spices)
500g basmati rice
4 kaffir lime leaves, fresh or freeze dried
6 skinless salmon fillets, each weighing about 140g/5oz
3 tbsp soy sauce
2 tsp golden caster sugar
4 spring onions
1 plump red chilli, seeded and finely chopped
simple green salad, to serve

Serves 6.

Method

  1. You will need a wide-based shallow casserole about 30cm in diameter, or a deep-sided sauté pan, with a tight-fitting lid as the salmon needs to steam in a single layer. Pick the coriander leaves off the stalks, finely chop the stalks and put the leaves in a bowl. Grate the zest of one of the limes. Set aside. Pour both cans of coconut milk into a large jug, then fill one of the empty cans with cold water and stir this into the jug.
  2. Heat the oil and butter in the pan over a lowish heat, tip in the shallots and sizzle gently for about 5 minutes, stirring, until they start to turn golden. Stir the curry paste in and cook for another minute.
  3. Take the pan off the heat and add the lime zest, coriander stalks, rice and a heaped teaspoon of salt, then mix everything together until the rice is coated in the curry paste. (You can prepare this up to two hours ahead.)
  4. Pour the coconut milk mixture over the rice and stir. Bring to simmering point on a medium heat, stirring gently now and then. Get the spoon right to the bottom of the pan so the rice doesn’t stick to it. Scatter in the lime leaves and leave everything to simmer, uncovered, for 5 minutes.
  5. Stir the rice once more, then lay the salmon fillets on top. Cover and leave to barely simmer over a very low heat for 15-20 minutes until the salmon looks cooked and the rice is tender. Cook everything very gently or you will have crunchy rice on the bottom and no liquid left.
  6. While the fish is cooking, juice two of the limes (the grated lime and another) and in a small bowl mix the juice with the soy sauce and sugar until the sugar has dissolved. Trim the spring onions, then split lengthways and slice into thin strands on the diagonal. Mix the spring onions and chilli with the coriander leaves. Cut the third lime into six wedges.
  7. When the rice and fish are ready, take the pan off the heat and leave to stand for 5 minutes. To serve, scatter a third of the coriander salad over everything in the pan. Spoon some coconut rice on each plate, then, using a fish slice, put a salmon portion on top. Drizzle with some of the soy and lime dressing and scatter a spoonful of the coriander salad on top. Give everyone a lime wedge to squeeze over it. Serve the remaining dressing if anyone wants extra, and a side salad.

The Oxford Kitchen

7 Apr

215 BanbOxKitchenury Road
Summertown
Oxford OX2 7HQ
Phone: 01865 511 149 or
E-mail: hello@theoxfordkitchen.co.uk
Website: www.theoxfordkitchen.co.uk

Since the demise of The Lemon Tree, Oxford has sorely missed a restaurant that can be remotely called ‘fine dining’. We have plenty of great restaurants, but nothing that really fits into this ‘elite’ category. The Oxford Kitchen seems to fit the bill. I have only been once (4 April), but was mighty impressed by everything. The food was exactly that, fine dining. I had duck bonbon as a starter and a main of ox cheeks. My husband opted for crab starter and a surf & turf wagyu burger & lobster tail. Yum! On top of that we were offered a small appetizer of chicken duck liver on the house. Everything was sensational and looked as pretty as it tasted. The staff were great. I can’t wait to go back!

Menu Highlights: Still testing it out – and so far everything has been excellent. Can’t wait to taste more, so watch this space. It ain’t cheap, though….

 

Update : This place is now a Michelin star holder as of 2018. Knew we loved it for a reason!

The Black Boy

31 Mar

THIS IS NOW CLOSED AS OF 2019Blackboy

Address: 91 Old High St, Headington, Oxford OX3 9HT
Phone:01865 741137

 

Located in the heart of gorgeous Old Headington, this is a gastro pub with a great reputation (lots of rave reviews from the likes of Jay Rayner (The Observer), The Guardian etc). We’ve been several times and have always walked away happy. Our most recent visit was Mother’s Day lunch yesterday and it didn’t disappoint. Even with fussy eaters (one in our party is), there’s always something for everyone. The prices are mid-range of what you’d expect. Not cheap, but not over the top either. The quality is good/great.

I guess my only question is the ‘seasonality’ aspect of it. There’s a lovely broad bean/crayfish risotto on the menu, and in March, these are definitely not in season. Seasonality being a big buzz word at the moment could be a bit of a let down. But that’s it really. Everything else is very good indeed!

Menu highlights: Strangely enough I haven’t picked out any favourites at this place. I tend to ask what’s on the specials board and/or follow recommendations from the staff. My husband had their Moules Mariniere yesterday and raved about it. His scallop starter was exceptionally good as well. My sister really enjoyed their roast beef lunch and said it’s the best she’s had out ever (high praise indeed!).

 

La Cucina

22 Mar

cucina40 St Clement’s St, Oxford OX4 1AB
01865 793811
Website: www.lacucinaoxford.co.uk

OK, I’m going to go out on a limb here. I’m a real foody and I can’t think of anything I enjoy more than going out for a meal. I am also a keen home cook and Italian is probably where my general inclination lies (split with Thai, possibly). BUT if I had to pick my absolute favourite restaurant in Oxford, it has to be La Cucina. We absolutely love going to this place. Their food is always amazing. Whenever possible I tend to go for one of the specials because they’re usually sensational.

Menu Highlights: Apart from the specials: duck pappardelle (yum!) and my hubby really loves how well they cook the steaks to order (he’s medium/rare).

Tip: Make sure to book in advance as it’s reasonably small – particularly weekends. Request the back of the restaurant. You will feel you’re almost part of the kitchen. Quite cool.

Karma

22 Mar

Capture

152 Oxford Rd, Oxford OX4 2EA
01865 777402
Website: www.karmarestaurant.com

Oxford has an abundance of amazing curry houses, but I have to say this is my favourite. Karma offers all the ‘normal’ curry dishes that you would expect, but the highlights are really their chef/house specials.

The best thing about this place, though, is the staff/customer interaction. In some places serving staff are either ignorant, disinterested or told not to recommend a dish. Not at Karma. I brought my family from northern Sweden (among which my 10 and 12 year old nieces), and asked them for a great way to introduce them to curries, as there weren’t really used to spice or heat of any kind. They were brilliant. They served a mix of spice degrees and flavours + took the time to explain the dishes too. My family walked away loving this style of food.

Fortunately for us it’s around the corner from our house and, in my opinion, there is no curry house even being close to this one!

Menu highlights: Me: Murgh Xacuti (chicken, medium/hot). Hubby: Goa Maachli Curry (medium, fish)

Cote Brasserie

21 Mar

cote

A French bistro style restaurant chain. Went to the one in Brighton a couple of years ago and was really happy to see the Oxford branch opening up in late 2012. It’s a very popular restaurant even on weekdays. This is partly due to its location on George street next to the theatres, so pre-theatre is particularly busy. But it’s also because the food is really good! Their Plats Rapide are extremely good value and perfect if you’re in a bit of a hurry. Their specials are usually very good as well.

Menu highlights: Seafood Linguine, Roast Duck Breast + any exciting item on the specials menu…

Pierre Victoire

21 Mar
PVAddress: 9 Little Clarendon St, Jericho, Oxford OX1 2HP
Phone:01865 316616
Last visit: 16 March 2014

This restaurant is ALWAYS busy. It’s situated down ‘little trendy street’ just as St Giles meets Jericho and is popular with people of all ages. This is my husband’s favourite restaurant, so whenever given the choice, this is where we’re heading. It’s crowded, busy, (sometimes) loud and very atmospheric. The staff tends to be all French and always extremely friendly. The food is very typically French and rarely strays from that. Their set menu lunches on Sundays are a real bargain!Vegetarians may struggle…

Menu Highlights: Moules Mariniere (my husband’s fave – swears he has never tasted any better than here!), rabbit and confit duck.

Crispy skin duck breast – weird but it works!!

9 Feb

duck

This is a John Torode recipe. Take your duck breasts and score the skin all the way through the flesh. Season the skin (and only(!) skin) with salt and black pepper. Take a solid, heavy frying pan and turn the heat to 3/4 on your stove. Lay the duck skin down in the cold (!) pan and put over the heat and turn the heat down to 1/2. Now DO NOT touch anything. Leave it alone for good 10 minutes.

The fat under the skin will slowly melt and the skin will go brown and crispy. You should have a good 1 cm of duck fat at the bottom. When the skin starts to colour around the outside you’re ready to move on. Season the flesh side now and turn the duck breast down. Cook for 2 minutes and turn the heat to full, cooking the duck for further 1 minute. Take the pan from the heat and leave the breasts in the pan for 5 minutes.

You can keep the fat for further cooking – for example for roasted potatoes 🙂

Chicken Ballotine Stuffed with Cream Cheese, Garlic & Herbs

21 Jan

Ingredients

  • 2 chicken breast fillets, diced
  • 100 g garlic and herb cream cheese (I used boursin with sundried tomato and garlic flavour)
  • 4 large chicken thighs, boned
  • 500 ml chicken stock
  • 50 g cold unsalted butter, cubed
  • vegetable oil, for deep frying

 

Method
1. Working with one chicken thigh at a time, place between two sheets of cling film and then using a rolling pin, flatten to an even thickness. Lay out another large sheet of cling film and lay the flattened chicken thigh skin-side down in the middle of the film. Season with salt and pepper and then pipe the cream cheese along the centre of the meat. Using the cling film to help, roll the chicken up tightly, to enclose the filling and create a sausage shape. Tie the ends tightly together to seal. Repeat with the remaining thighs and mousse

2. Bring a large pan of water to the boil, carefully add the chicken parcels, cover and remove the pan from the heat. Allow the chicken to poach in the pan, off the heat, for about 20 minutes. Then using a slotted spoon remove the chicken parcels from the pan, drain on kitchen paper and leave to cool slightly. Remove from the cling film and pat dry with kitchen towel.

3. Heat the oil for searing. Sear the chicken parcels, in batches, for about 5 minutes until the skin is crisp and golden. Transfer to a plate and drain on kitchen paper. Leave to rest for a couple of minutes and then carve into thick slices. If meat still pink, let the chicken rest in the oven for a while before serving. Arrange on warm serving plates and spoon over sauce to serve.

Cheesy Spinach Filo Triangles recipe – All recipes UK

31 Dec

Cheesy Spinach Filo Triangles recipe – All recipes UK.