This is another delicious and easy recipe from my dear friend Tom.
2 wild salmon fillets
1/3 cup raw cashew nuts
juice and zest of 1/2 lemon
a large handful of cilantro
2 tablespoons of olive oil
salt and pepper
Organize the oven so that the cooking shelf is at the lowest level. Put a baking tray in the oven and pre-heat to 500F.
If the salmon has skin, score it lightly with a sharp knife. Season the salmon fillets with salt and pepper.
For the pesto, put all the other ingredients in a pestle and mortar and bash them together. Add chili and salt to your taste.
When the oven reaches 500F, remove the baking tray and put the salmon skin side down onto the hot tray. Put the salmon into the oven and immediately lower the temperature to 275F. Cook for 10-12 minutes depending on the size of the fillet.
Serve with pesto ontop of the fillet.
This dish goes well with green beans, and mashed turnips.
If using a rice cooker, soak wild rice in hot water for 30 minutes or longer. Add to brown basmati and cook. Otherwise cook the two types of rice separately, in which case there is no need to soak wild rice.
Cook the vegetables: Heat olive oil in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook a couple of minutes longer. Season with salt and pepper.
Combine the vegetables, chestnuts, pistachios, fresh parsley and rice mixture. Serve and enjoy!
This is another delicious recipe from Tom’s repertoire of delicious food. Thank you to Tom for sharing it. I served it with hummus and harissa and it was incredibly scrumptious.
This is a traditional dessert from the cold north aka the United Kingdom. It’s easy and absolutely delicious. This recipe has no added sugar and uses dates to create a delicious winter-time pudding. You will need a 2 pint bowl to cook the pudding in.
75g of spelt flour
25g of coconut flour
100g of chopped dates
2 teaspoons baking powder
4 tablespoons of milk
1 tablespoon of fresh ginger, grated
100g of softened butter (and extra to grease the bowl)
First of all grease the bowl (known as a pudding basin in the UK) with butter.
In a separate mixing bowl add all the other ingredients and beat together for a minute or two.
Spoon the mixture into the cooking bowl and cover with a piece of greaseproof paper then with foil. Tie around the foil with string to secure.
Stand the basin in a saucepan of water to come about half way up the bowl. Bring to a simmer then simmer for 1 1/2 hours. Top up the water if necessary. Alternately, if you have a slow cooker you can use it to cook the pudding just put the basin in the slow cooker half filled and cook on high for 2 hours (1/2hour to allow the water to increase).
Tip out the pudding when ready and serve with whipped cream or custard.
This is a one pot dish that’s a show stopper. Slightly undercook the fish. As it sits for a minute or two it will finish in broth. Then serve with rice.
16oz salmon filet
2 tablespoons vegetable oil
2 tomatoes, quartered
1 red onion, diced small
10 curry leaves
2 green chilies
1 inch cubed fresh ginger, peeled and sliced
4 crushed garlic cloves
¼ teaspoon turmeric powder
¼ teaspoon red kashmir chili powder
7oz coconut milk
1 tablespoon lemon juice
1 tablespoon vinegar
Heat the vegetable oil in a large frying pan. Add the diced red onion to hot oil and sauté. Add the garlic and ginger and sauté until brown. Add the chopped tomatoes and continue to sauté. Season with a pinch of salt, then add the sliced green chilies, turmeric powder and red chili powder. Last, add the curry leaves and 7oz of water.
Quarter the salmon into cubes and add to the pan. Let cook for a minute or two, then turn the salmon and continue to cook for an additional 3 minutes. Add the coconut milk, lemon juice and a touch of vinegar. Continue to simmer for 2 to 3 minutes.