Fish be with You: Herb-crusted Salmon Fillet

        Herb-Crusted Salmon Fillet

Ingredients:

Salmon fillets

Juice of 1/2 Lemon

1 tbsp Soy sauce

1/2 cup Panko breadcrumbs

1/4 cup Fresh Parsley (finely chopped)

1/4 cup Fresh Spring onions (finely chopped)

Salt and Pepper

1 Egg

2 tbsp Olive oil

1 tbsp Butter

French green beans

Pumpkin (diced)

Mango Vinaigrette:

1 Ripe Mango (finely diced)

2 tbsp white vinegar

1/2 tsp sugar

Salt and Pepper

Directions:

1. Prepare the Mango Vinaigrette by combining all the ingredients in a bowl.
2. Whisk and let chill in the ref.
3. Season the fillets with salt and pepper and marinate in soy sauce and lemon juice.
4. Combine the breadcrumbs, parsley and spring onions in a bowl (big enough to fit the salmon fillets).  Season with salt and pepper.
5. Put the egg in another bowl and lightly scramble.
6. Remove the fillets from the marinade and dip in the egg.
7. Coat well with the herb crumb mixture.
8. Pan-fry in a hot pan with the olive oil for about 1-2 minutes on each side depending on the thickness of the fillets.
9. Once cooked, set aside.
10. Add the butter in the same pan and cook the green beans and pumpkin until tender. Season with salt and pepper.
11. Plate and Enjoy! :)

Romesco Sauce

 Romesco Sauce

Ingredients:
4 pieces capsicums (seeds removed)
1 medium onion
2 tomatoes
1/2 cup blanched almonds
1/4 cup fresh parsley (chopped)
1/4 cup fresh onion leaves (chopped)
2 tbsp thyme leaves
1 tsp garlic
2 tbsp sherry vinegar
1/4 cup olive oil
1 tbsp paprika
1/4 tsp cayenne
Salt and Pepper

Directions:

1. Pre-heat the oven to 375°F or 190°C.  Place the vegetables (capsicums, onions, tomatoes and garlic in a baking sheet
and lightly coat with some olive oil.  You can leave the veggies whole, but I chose to slice them up.

2. Roast in the oven for about 10-15 minutes.

3. Remove the charred skin and place in a mixing bowl.  Add the rest of the ingredients.

4. Blend until well-combined.

5. Serve with your favourite fried food (above: fish croquetas).  Plate and Enjoy! :)

Oink Oink!: Porchetta

Porchetta

Ingredients:

Pork belly (butterflied)
1/4 cup fresh parsley (chopped)
2 tbsp fresh sage leaves (chopped)
2 tbsp fresh thyme leaves
2 tbsp fresh onion leaves
2 tbsp garlic (minced)
2 tsp fennel seeds (crushed)
Zest of 1 orange
Olive oil
Salt and Pepper


Directions:

1. Combine all the ingredients for the stuffing.

2. I've asked the butcher to butterfly the pork belly so there's more surface area for rolling.  If not, you can just do it yourself with a sharp knife, cut crosswise but not all the way.

3. Lightly score and season the pork belly with salt, pepper and olive oil.

4. Place the stuffing on top of the pork.

5. Roll and tie.  Refrigerate for 24 hours.

6. Roast in the oven at 250°C for 15 minutes then lower the temperature to 120°C for about an hour.
Internal room temperature of 63°C.

7. Let rest for about 10 minutes.  Plate and Enjoy! :)