Salmon with Mango, Edamame & Pink Grapefruit Salad

This week at I Heart Cooking Clubs, our theme is Tropical Delights.  I love food that transports me to the tropics any time, and enjoying the tail end of summer here in New Zealand right now, this was the perfect theme to get excited about.

I've holidayed several times in Bali, and also in Queensland (Australia), and on such occasions nearly the first thing I do as soon as I get off the plane is find a good fruit stall and stock up on papaya, mango and pineapple.  These are pretty much my all time favourite fruits, but as none of them are really grown here in New Zealand, indulging in them is at best a rare treat.  Set me down in a tropical destination, however, and you will find me literally gorging on them every day for the duration of my stay.

As most of you will know, our current guest chef, Donna Hay, is based in Australia where tropical fruit is abundant at this time of year.  Little surprise then that the latest summer issue of Donna Hay magazine is positively groaning with tropically-inspired fare - seriously, I was just about drooling over every single page.  But the dish that really leapt out at me was Donna's Salmon with Papaya Salad & Pink Grapefruit Dressing.  Of course Donna's styling is always stunning, but I found the picture of her crispy skinned salmon, alongside a gorgeous wedge of orange-fleshed papaya, garnished with lotus root chips and Thai basil leaves particularly captivating - the kind of dish I could easily imagine myself eating on a steamy evening, sitting on the terrace of one of my favourite Balinese restaurants.

Of course, I live in Nelson, New Zealand, not some tropical island paradise, so I couldn't find a ripe papaya last week for love nor money.  Ditto Thai basil leaves.  Also lucked out on the lotus root, which they do often stock in the freezer of my local Asian supermarket, but the one day I want some ... nada!

So, what's a girl to do when obsessed with a certain dish and ingredients aren't available?  Improvise of course.  Mango seemed like a good alternative to papaya.  I could use some peppery rocket leaves and mizuna instead of Thai basil and Chinese spinach.  I also decided that since the salad had a pink grapefruit dressing, some grapefruit segments in the salad would be a nice addition, and I also added some edamame to make the salad a little more substantial.  In fact, even without the salmon, the resulting salad would make a delicious, light meal in its own right.

Salmon with Mango, Edamame &
Pink Grapefruit Salad Recipe
Adapted from recipe by Donna Hay
From Feb/Mar 2014 issue of Donna Hay magazine

2x skin-on, bone out salmon fillets
flaky sea salt & freshly ground black pepper
1 tablespoon vegetable oil

Salad
1x firm mango, ever so slightly under-ripe, peeled and cut into wedges
1x pink grapefruit, peeled & cut into segments (membrane removed)
3/4 cup shelled edamame
2x generous handfuls of peppery leaves such as rocket, cress, mizuna

Dressing:
juice of 1x pink grapefruit
2 tablespoons grated palm sugar
1 tablespoon fish sauce
1/2 tablespoon rice wine vinegar
2 cm (3/4 in) piece of ginger, finely grated

Begin by making the dressing.  Place all the dressing ingredients in a small jar and shake vigorously to combine.  Set aside.

Put vegetable oil in a non-stick frypan set over medium heat.  Season salmon with salt and pepper, and once pan is heated, place salmon in the pan skin side down.  Cook for 2-3 minutes, before turning over and cooking for approximately one more minute or until done to your liking.

While salmon is cooking, place all the salad ingredients in a medium bowl and toss gently to combine.

To serve, arrange salad on serving plates, drizzle with the dressing, and top with the salmon.

This was a wonderful dish, full of great flavours and textures, and washed down with an excellent gewurtztraminer loaded with tropical flavours of lychee and papaya, it wasn't hard to close my eyes and imagine myself in some island paradise.

If you would like to get to know Donna Hay a little better, and to see all the fabulous tropical delights my friends have come up with, then do go visit I Heart Cooking Clubs and check out the links.

I'll also be sharing this post this week at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace, Weekend Cooking hosted by Beth at Beth Fish Reads, and at Foodie Fridays hosted by Designs by Gollam.

          

Rose Petal & Prosecco Punch

When it comes to drinks, be they hot or cold, alcoholic or not, I'm pretty much a straight-up kind of a girl.  As far as hot beverages go, I'll drink coffee (either a flat white or a short black, depending on my mood at the time), green tea, or some kind of fruit or herbal infusion.  When it comes to a non-alcoholic, cold beverage, tap water is my tipple of choice - fruit juices and sodas generally don't appeal.  And in the alcohol department, I would normally opt for a glass of wine, a gin & tonic, or a blizzardly cold beer on a hot day.  Cocktails don't particularly interest me, though I can on occasion be tempted by a margarita or a martini.

Why am I telling you this?  Well, this week at I Heart Cooking Clubs, our theme is "Raise Your Glass", sharing and posting the Donna Hay beverage of our choice.  Whilst I know that there are many of you out there who are always looking to try out a new beverage or tipple, I have to admit that in any new cookbook the drinks section is usually the one I skip right over.  So I really agonised this week over what to share with you, but with romance in the air this week and Valentines Day just passed, this pretty Rose Petal & Prosesso Punch from the Donna Hay 10th Birthday Collector's Edition magazine seemed like a natural choice.  This was refreshing & lovely and would be perfect for a summer celebration.

Rose Petal & Prosecco Punch Recipe

Adapted from recipe by Donna Hay

1/2 cup sugar

1/2 cup water

1/4 cup rosewater

1/2 cup gin

2 cups prosecco (or other sparkling wine)

2 cups soda water

To serve:

ice cubes

pink rose petals (make sure you use spray-free roses)

Put sugar, water and rosewater into a small saucepan.  Set over low heat and stir constantly until sugar has dissolved.  Increase heat, bring to a boil, and continue to boil for about 5 minutes until slightly thickened and syrupy.  Remove from heat and set aside to cool completely.

Put plenty of ice into a large jug.  Add the rosewater syrup, gin, prosecco and soda water.  Stir to combine, and top with the rose petals.

If you would like to get to know Donna Hay a little better, and to see all the fabulous dishes my friends have come up with, then do go visit I Heart Cooking Clubs and check out the links.

I will also be submitting this post to Sweet New Zealand.  Inspired by Alessandra Zecchini, and hosted this month by Frances at Bake Club, Sweet New Zealand is an event for all Kiwi bloggers (whether living at home or abroad), or all foreign bloggers living in New Zealand, to link up their sweet treats.

I'll also be sharing this post this week at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace, Weekend Cooking hosted by Beth at Beth Fish Reads, and at Foodie Fridays hosted by Designs by Gollam.

          

Chargrilled Artichoke Hearts on Pea & Feta Crostini

This week at I Heart Cooking Clubs, we're "Getting Saucy" with Donna Hay, and whilst the Pea & Feta Puree I bring you today, atop crunchy sourdough crostini, is not exactly a sauce or dressing, I figure it's near enough.

I was inspired by this recipe from Donna's website, but made a few simple changes ... I adjusted quantities a little to suit my tastes and needs;  I decided to add some goat feta to the puree instead of finishing with shaved parmesan;  and I also added a few capers.

This made a delicious light meal, or would also be great for an appetiser.  The pea puree has a wonderful balance of flavours and texture - sweetness from the peas, brightness and freshness from the lemon, some salty tang from the feta, and a little brininess from the capers.  A little mint would be a nice addition too if you have some on hand.  You could use this in a multitude of ways:  serve as a dip with fresh vegetables or pita crisps;  instead of artichokes hearts, top the crostini with some smoky chorizo or sweet scallops for a fabulous appetiser;  or even as a side dish with some grilled salmon.

Chargrilled Artichoke Hearts on Pea & Feta Crostini Recipe
Inspired by recipe from Donna Hay
Serves 2 as a light meal or 4 as an appetiser
Click here for a printable copy of this recipe

4x slices sourdough bread
extra virgin olive oil
1x clove garlic

1 cup frozen peas, thawed
grated zest of 1/2 a lemon
75g (3 oz) goat feta
1x clove garlic
1 teaspoon capers
freshly ground black pepper
4x chargrilled artichoke hearts, cut into quarters
extra virgin olive oil

Preheat the oven to 200 degrees C (390 degrees F).

Brush slices of bread lightly with olive oil, both sides, and place bread on an oven tray.  Bake bread in the preheated oven until toasted and golden.  Remove from the oven and rub both sides of the bread with garlic clove.  Set bread aside to cool.

Put thawed peas, lemon zest, feta, garlic, and capers in the bowl of a small food processor, and pulse a few times until ingredients are combined but still have some texture.  Season liberally with freshly ground black pepper.

To assemble, spread toasted bread liberally with pea puree.  Top each one with a couple of pieces of artichoke, and finish with another grind of black pepper and a drizzle of extra virgin olive oil.

This was quick and easy to put together, and I will definitely be making this again.  I hope you'll give this a try.

If you would like to get to know Donna Hay a little better, and to see all the fabulous dishes my friends have come up with, then do go visit I Heart Cooking Clubs and check out the links.

I'll also be sharing this post this week at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace, Weekend Cooking hosted by Beth at Beth Fish Reads, and at Foodie Fridays hosted by Designs by Gollam.

          

Double Chocolate Raspberry Brownies

When it comes to cookies, cakes, bars and slices, my all-time favourite treat, hands-down, is a brownie. And that applies when it comes to making them as well as eating them.  You know that I'm not the most enthusiastic baker on the planet, so I love that making brownies is beyond simplicity.  There is no dexterity required to separate eggs and, consequently, no separate bowls or beaters for whisking egg whites, and no creaming of butter and sugar.  One pot to melt some butter and chocolate, and one bowl to mix everything together.  Doesn't get much simpler than that.

The other thing I love about brownies, apart from the obvious decadent chocolatey fudginess, is the fact that if you aren't making these for a crowd, they freeze really well.  Frozen in individual serving size pieces, this is a great way to ensure portion control - perfect for those of us who have no self discipline and would never be able to leave a tin full of brownies alone.

So I was pretty excited that our theme this week at I Heart Cooking Clubs was Blondies and Brownies.  Donna Hay has a multitude of brownie recipes available - I think I found at least one in every one of her books that I own, as well as many others in her magazines and websites.

I had actually decided several weeks ago that I was going to make these Brownie Cookies with Peanut Butter Frosting for this theme.  It's a recipe that's been on my radar for a couple of years now, and this seemed like the perfect opportunity to indulge.  But as it turned out I've been a bit swamped with work lately and I was feeling tired and overwhelmed.  So keeping it simple was the order of the day.

I decided to run with the Classic Brownie from the 10th Birthday Edition of Donna Hay magazine, and I tricked it up a little with the addition of some raspberries and chunks of white chocolate.  The end result was delicious, and I'm sure there will be no complaints from my friends at work when I bring them in for morning tea, but I have to admit these are not the brownies that will bring you to your knees.  My personal preference, and whose wouldn't be really, is for a brownie which is intensely rich and fudgy - I found this lacking a little of the richness, and dense fudginess that I was hoping for.  Don't get me wrong ... this is a good brownie, and the addition of the raspberries and white chocolate definitely made it more interesting, but this is probably not the brownie that is going to earn the title "best brownie I've ever eaten".

Double Chocolate Raspberry Brownie Recipe
Adapted from a recipe by Donna Hay
Click here for a printable copy of this recipe

280g (10 oz) butter
200g (7 oz) dark chocolate, roughly chopped
2 cups brown sugar
6 eggs
1 cup plain flour, sifted
1 cup frozen raspberries
200g (7 oz) white chocolate, roughly chopped

Preheat oven to 180 degrees C (350 degrees F).

Place butter in a small saucepan over low heat until melted.  Remove from heat, add the dark chocolate, and stir constantly until the chocolate is melted and mixture is smooth.  Set aside to cool slightly.

In a large bowl, mix together the sugar, eggs and flour, until thoroughly combined.  Stir in the chocolate-butter mixture and mix well.  Add the raspberries and chopped white chocolate, and stir to combine.

Pour mixture into a 20cm x 30cm (8in x 12 in) tin, lightly greased and lined with baking parchment, and bake for 30-35 minutes (I suggest you test after 25 minutes).

Remove from the oven and cool in the tin, before cutting into squares to serve.

If you would like to get to know Donna Hay a little better, and to see all the fabulous brownies and bars my friends have come up with, then do go visit I Heart Cooking Clubs and check out the links.

I will also be submitting this post to Sweet New Zealand.  Inspired by Alessandra Zecchini, and hosted this month by Frances at Bake Club, Sweet New Zealand is an event for all Kiwi bloggers (whether living at home or abroad), or all foreign bloggers living in New Zealand, to link up their sweet treats.

I'll also be sharing this post this week at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace, Weekend Cooking hosted by Beth at Beth Fish Reads, and at Foodie Fridays hosted by Designs by Gollam.

          

Soy Chicken

I love Asian food, of all varieties, and almost invariably if we decide to dine out we will opt for something Asian ... Thai, Indian, Japanese.  Vietnamese or Malaysian would feature on that list too if such cuisines were available where I live, but sadly that isn't the case.

When I'm at home too, and need to turn out dinner in a hurry, I will often look for a bit of Asian inspiration.  I adore the way Asian dishes seem to really wake-up jaded taste buds with their bright, vibrant flavours;  I love that most often Asian dishes deliver maximum flavour with minimal time and effort applied;  my dishpan hands (actually I don't have dishpan hands because I use a dishwasher, but you get my drift) love the fact that Asian dishes (apart from maybe a pot to boil some rice or noodles) are usually "one-pot wonders";   and my wallet is happy that Asian food is usually very budget-friendly to produce.

This week, at I Heart Cooking Clubs, our theme is "Passport to Asia" - a theme I've been eagerly looking forward to for ages.  Our current chef, Donna Hay, has literally dozens of fresh, simple Asian-inspired dishes in every one of her books - the hardest part of this challenge was narrowing it down to just one dish to cook.  In the end I thought I would share this Soy Chicken dish from Donna's book "Seasons".  It's one of my favourite dishes, and one I've made several times, so it seemed only fair to share it with you.

A whole chicken is firstly poached in a mixture of Chinese cooking wine, soy sauce, star anise, cinnamon, ginger, garlic and orange, then transferred to a hot oven to crisp up the skin.  This is absolutely delicious served straight out of the oven, with some steamed rice, and a drizzle of the poaching liquid over the top - some steamed broccoli or bok choy would make a great side.  My other favourite way to serve this is to simply shred the chicken, and serve on a large platter with some carrot and cucumber juliennes, maybe some crisp iceberg lettuce and avocado, some rice vermicelli noodles, even boiled egg wedges and radishes are good too - alongside serve some rice paper wrappers and a bowl of water and let everyone dig in and make their own fresh spring rolls.

Soy Chicken Recipe

Adapted (very slightly) from recipe by Donna Hay

from Seasons

Click here for a printable copy of this recipe

640ml Chinese cooking wine

8 cups water

3/4 cup dark soy sauce

1 cup brown sugar

1 stick cinnamon

4 star anise

2 cloves garlic, roughly chopped

5cm (2 inch) piece of ginger, sliced

4 strips pink grapefruit peel (or orange peel)

1.6kg whole organic, free-range chicken

Preheat the oven to 200 degrees C (390 degrees F).

Meanwhile, put the Chinese cooking wine, water, soy sauce and sugar into a large pot.  Set the pan over high heat and stir constantly until the sugar has dissolved.

Remove from the heat and add the cinnamon, star anise, garlic, ginger, citrus peels, and chicken.  Return the pan to the heat and bring to the boil.  Reduce to a simmer and cook for 30 minutes.

Remove the chicken from the poaching liquid, place on a rack in a baking dish, and cook in the preheated oven until the skin is golden and crispy - about 15 to 20 minutes.

Cut into pieces and served with steamed rice.

If you would like to get to know Donna Hay a little better, and to see all the fabulous Asian-inspired dishes my friends have come up with, then do go visit I Heart Cooking Clubs and check out the links.

I'll also be sharing this post this week at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace, Weekend Cooking hosted by Beth at Beth Fish Reads, at Cook your Books hosted by Joyce at Kitchen Flavours, and at Foodie Fridays hosted by Designs by Gollam.

              

Tea Cup Steamed Ginger Coconut Cakes

This week at I Heart Cooking Clubs our theme is "Time for Tea" - creating Donna Hay recipes which are perfect to enjoy with a cup of tea, are inspired by tea drinking, or even use tea as an ingredient.

I have to say that Donna has literally dozens and dozens of recipes that would fit the bill, so narrowing the choice down was by far the hardest part of this challenge.

Leafing through my copy of "Dining" (which is now published as "Entertaining"), I came across these Tea Cup Steamed Coconut Cakes.  Donna prepared hers in little Chinese tea cups, but I chose to use a selection of these gorgeous little demi-tasse cups which used to belong to my mother.

I made a few minor changes to the recipe:  I replaced the 1/2 cup of white sugar and 1/4 cup of palm sugar called for in the original recipe with 1/2 cup of coconut sugar, and I added some ground ginger for a little extra flavour.

The coconut sugar brought beautiful caramel flavours to these little cakes, which were very easy to put together (even for a non-baker like me), and they made a delicious afternoon treat with a cup of jasmine tea.  I also loved that, by virtue of these little cakes being steamed, I didn't need to use the oven on a hot and sunny afternoon.

Tea Cup Steamed Ginger & Coconut Cakes Recipe

Adapted from recipe by Donna Hay

from Entertaining

Makes 6-8 (depending on size of your cups)

Click here for a printable copy of this recipe

4x free range eggs

1/2 cup coconut sugar

1-1/2 teaspoons ground ginger

1-1/4 cups self raising flour

3 tablespoons dessicated coconut

Place eggs and sugar in a medium sized bowl and, using an electric mixer, beat mixture until it is light and thick - about 8-10 minutes.

Gently fold the sifted flour and ginger, along with the coconut, into the mixture.

Spoon the mixture into lightly greased small tea cups, and place cups in a steamer over boiling water.

Cover and steam until the cakes are puffed and firm - 10-15 minutes depending on the size of your cups.

Serve with jasmine tea.

If you would like to get to know Donna Hay a little better, and to see all the fabulous tea-inspired dishes my friends have come up with, then do go visit I Heart Cooking Clubs and check out the links.

I will also be submitting this post to Sweet New Zealand.  Inspired by Alessandra Zecchini, Sweet New Zealand is an event for all Kiwi bloggers (whether living at home or abroad), or all foreign bloggers living in New Zealand, to link up their sweet treats.  This month, the event is also hosted by Alessandra.

I'll also be sharing this post this week at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace, Weekend Cooking hosted by Beth at Beth Fish Reads, at Cook your Books hosted by Joyce at Kitchen Flavours, and at Foodie Fridays hosted by Designs by Gollam.

              

Crispy-Skin Miso-Glazed Salmon with Radish & Rocket Salad

They say that pride comes before a fall, and I have to say that I'm forced to agree after a recent bout of illness completely knocked me for six, despite my usual smug declarations that "I never get sick".  It was a humbling reminder that even I can succumb when I let what I like to think of as a healthy "work-life balance" get out of balance ... not enough time spent on the yoga mat, too much work and not enough relaxation, and a little too much over-indulgence in "festive fare".  It all took its toll and I hit the wall in a big way.

Thankfully I'm now on the mend, and while a week (or even a day) at the spa would be a wonderful treat right now, that's realistically not an option.  I can however give myself the spa treatment at home - plenty of restorative yoga, a good night's sleep on a regular basis, and plenty of fresh healthy food.

As luck would have it our theme this week at I Heart Cooking Clubs is "Suitable for the Spa!" - Donna Hay dishes which are light and lovely, and healthy too.  In Fast, Fresh, Simple I came across a recipe for Crispy Skin Trout with Watercress & Radish Salad and on the Donna Hay website a recipe for Miso Salmon with Sesame Salt.  Miso and salmon are two of my absolute favourite healthy foods and, with both having the immune system fortifying properties I need right now, I decided on a dish which was a "mix-up" of both recipes.

This was healthy and delicious, and made me feel better just looking at it.  I hope you'll give it a try.

Crispy-Skin Miso-Glazed Salmon

with Radish & Rocket Salad

Adapted from recipes by Donna Hay

Serves 2

Click here for a printable copy of this recipe

500g salmon fillet, skin on, pin bones removed, & cut into "fingers"

1 tablespoon miso paste (I used locally grown Urban Hippie miso)

1 tablespoon rice wine vinegar

sesame seeds

1 tablespoon olive oil

For salad:

large handful (or two) of rocket leaves (arugula)

6x radishes, sliced very thinly (I used a mandoline)

handful of pomegranate seeds

For dressing:

2 tablespoons lemon juice

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon mirin

2cm (3/4 inch) piece of fresh ginger, finely grated

In a shallow dish, mix together the miso paste and rice wine vinegar.  Add the salmon, turning to coat well with the marinade.

Set aside to marinate for a few minutes while you prepare the salad dressing.  Whisk together all the dressing ingredients in a small bowl and set aside.

Heat oil in frying pan set over medium heat.  Add salmon to the pan, skin side down, and cook for several minutes until the skin is golden and crispy.  Turn and cook for a further minute or two until cooked to your liking.  Remove from the pan and sprinkle with sesame seeds.

While salmon is cooking combine salad ingredients and arrange on serving plates.

Place cooked salmon on plates beside the salad, and drizzle dressing over both salad and fish.  Serve immediately.

If you would like to get to know Donna Hay a little better, and to see all the wonderful "spa treatment" food my friends have been cooking up, then do go visit I Heart Cooking Clubs and check out the links.

I'll also be sharing this post this week at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace, Weekend Cooking hosted by Beth at Beth Fish Reads, and at Foodie Fridays hosted by Designs by Gollam.