Fish Be With You: Mussels with Saffron and Corn

Mussels with Saffron and Corn

Ingredients:

1 tbsp Olive oil

1 tbsp Butter

1 small Onion (chopped)

2 cloves Garlic (chopped)

1 tbsp Ginger (sliced)

500 grams fresh Mussels (cleaned and beard removed)

A pinch of Saffron

1/4 cup fresh Corn kernels

Salt and Pepper

Directions:

1. In a heated pan, add the olive oil and butter. Sauté the onions until translucent.
   
2. Add the garlic and ginger. Cook for about 1-2 minutes.
   
3. Add the mussels. Cook until they open. Remove those that don't.
   
4. Add the saffron threads and corn. Stir and season with salt and pepper.
   
5. Simmer for about 2 more minutes.
   
6. Plate and Enjoy! :)
   

Oink Oink!: Chorizo Scrambled Eggs

Chorizo Scrambled Eggs

Ingredients:

1 tsp Olive oil
1 small Chorizo (sliced thinly)
2 Eggs (scrambled)
Salt and Pepper
Mozarella slices

Directions:

1. In a heated pan, add the olive oil and heat up the chorizo pieces.
   
2. Add the scrambled eggs and let set for about 2 minutes.
   
3. Add the Mozarella cheese and cook for another 2 minutes.
4. Season with salt and pepper.
5. Serve with roasted tomatoes.
   
6. Plate and Enjoy! :)
   
   
   
   
   
   
   
   
   

Cluck Cluck: Masala Chicken and Mushrooms

Masala Chicken and Mushrooms

Ingredients:

Chicken parts of your choice

1/4 cup Garam masala mix

1 packet Saffron

1/2 cup chicken stock

Salt and Pepper

1/4 cup butter

1 medium Onion (minced)

2 tbsp Garlic (minced)

1/2 cup Mushrooms

2 large Potatoes (peeled and cut in 1inch cubes)

1/2 cup Coconut cream

Directions:

1. Marinade the chicken with salt, pepper and garam masala powder for a few minutes.
   
2. Pan-fry for about 8-10 minutes and set aside.
   
   
   
   
3. Heat the chicken stock and place the saffron in. Set aside.
   
   
   
   
   
   
4. In the same pan used to cook the chicken, add the butter and onions. Cook until translucent. I ran out of the right size of white onions so I added some red ones :)
   
5. Add the garlic and cook for a few seconds.
   
6. Add the mushrooms and cook for another 2-3 minutes.
   
7. Add the masala powder and season with salt and pepper.
   
8. Let simmer for about 3-5 minutes. 
9. Add the potatoes and cook until half tender.
   
10. Add the chicken stock and cook until the potatoes are tender.
11. Stir in the coconut milk.
    
12. Taste and adjust the seasoning as needed.
13. Add the chicken and simmer for about 10-15 minutes until chicken is fully cooked.
    
14. Serve with white rice.
15. Plate and Enjoy! :)
    
    
    
    
    
    
    
    
    
    
    

Extra Rice, Please: Sushi Cake

Sushi Cake

Ingredients:

Sushi Rice (cooked according to packet instructions)

1 packet Sakura Denbu (pink flaked fish)

1 packet Furikake (dry seasoning)

1 packet Chuka Wakame (dry seaweed)

2 Canned Tuna

1 tbsp Japanese Mayo

Salt and Pepper

1 medium Ripe Mango (finely chopped) - optional

1 medium Ripe Avocado (chopped) - optional

1 Egg (scrambled)

1 medium Japanese cucumber

Ikura (salmon roe)

Smoked Salmon

Microgreens

Directions:

1. Cook the Sushi Rice according to instructions.  I only used Mizkan Sushi Seasoning.  Alternatively, you can add rice vinegar, some sugar and salt.  Let cool and set aside.

2. Fry the scrambled egg thinly and cut into strips.  Set aside
3. Add the mayo to the canned tuna and season with salt and pepper.  Set aside.
4. Use a peeler to cut thin cucumber strips then roll them to form a rosette.  Alternatively, you can just cut round pieces of cucumber and then just place the salmon rosette on top of it.  Store in the fridge until needed for final assembly.
5. Roll the salmon into rosettes.  I used the ones seasoned with black pepper, but you can use the plain ones too.  Store in the fridge until needed for final assembly.
6. Finely chop the mangoes.  Mine were already a bit overripe :(  Hopefully yours are just right so that it doesn’t become too juicy.  Store in the fridge until final assembly. This is optional if you want to have that fruity element to the dish.
7. Chop the avocado and sprinkle with a little lemon juice to avoid browning.  Store in the fridge until final assembly.  This is also optional, just to add more fresh fruity flavours to the dish.
8. Once the rice is cooled, separate them into 3 containers.

9. Combine the sushi rice and sakura denbu.

10. Set aside.

11. Combine the furikake and wakame, then add them to the sushi rice.

12. Set aside.

13. Line a 9-inch springform pan with cling film.  It’s time for the assembly.  You can do this anyhow you like!

14. Add the plain sushi rice and press down firmly. 

15. Add the tuna mayo and spread evenly.

16. Add the mangoes and spread evenly.

17. Add the sakura rice and press down firmly.

18. Add the avocado pieces.

19. Top with the fried egg strips.

20. Place the cucumber rosettes on top.  Again, you can use your own preference in decorating your sushi cake :)

21. Fill the centre with the ikura.

22. Place the salmon rosettes around the cucumber rosettes.

23. Put some micro greens around the cake.

24. Remove the springform pan and cling film.

25. Plate and Enjoy! :)

Roots and Veggies: Garam Masala Omelette

Garam Masala Omelette

Ingredients:

1 Tbsp butter

1/2 Tbsp garlic (minced)

1/4 Cup mushrooms (sliced)

2 Tbsp bell peppers (minced)

1 Tsp masala powder

Salt and Pepper

1 Tsp fresh onion leaves/ celery (minced)

2 Eggs (scrambled and seasoned with salt and pepper)

Directions:

1. In a heated pan, add the butter and garlic. Cook for a few seconds.
   
2. Add the mushrooms and cook for about 2-3 minutes.
   
3. Add the bell peppers and cook for about 1-2 minutes or until tender.
   
4. Mix in the masala powder. Season with salt and pepper. Cook for about 3-5 minutes. Remove from the pan and set aside.
   
5. In the same pan, pour in the scrambled eggs and sprinkle the fresh herbs.
   
6. Once it starts to set, add the mushroom pepper filling.
   
7. Gently roll and leave in the pan for a few seconds.
   
   
   
   
   
   
   
8. Serve as is or with some toast.
9. Plate and Enjoy! :)