My Laksa ...... a great simple recipe

Making laksa from scratch can be quite dauting.

This recipe uses a laksa paste, which I "customised"

to make a yummy laksa with a thai twist!

INGREDIENTS (Serves 4)

8 Chicken Tenderloins, poached in chicken or vegetable stock

1 Tbsp Oil

1 Salad Onion, chopped in a food processor to make a paste

230g Laksa Paste (I use Volcom)

400ml Coconut Milk (I use light)

375ml Water

1 Cup of Mushrooms, thinly sliced

1 Pkt of firm tofu, sliced

300g Green Prawns, peeled and deveined

1 Packet Rice vermicelli Noodles, cooked to packet instructions

4 Bok Choy, cut into 2cm pieces

2 Handfuls of Bean Sprouts

To Serve: (optional)

1 Lime, cut into quarters

Fried Onions

Coriander, roughly chopped

Red Chilli, roughly chopped (if you like more spice)

METHOD

Poach the chicken tenderloins in stock, and shred.

Heat the oil in a stock pot over a medium-high heat. Add the red oinon paste and fry until until slightly caramelised.

Add the laksa paste, and fry until fragrant.

Add the coconut milk and water bring to the boil.

Add the bok choy, and mushrooms boil for an additional 2 to 3 minutes.

At this point, taste the soup, and if it isn't spicy enough add the chopped red chilli.

Add the prawns and tofu, cook for a further 4 minutes.

Add the shredded chicken and stir combine.

Turn the heat off, and cover.

To Serve:

Divide noodles amongst the 4 serving bowls.

Ladle the laksa mixture over the noodles.

Top with serve immediately.

Crispy Salmon with Asian Jus

This is a very simple but delicious dish!

All the flavours work so well together;

I just love the horseradish and nutmeg in the mash,

it really compliments my asian jus. 

A great home dinner party meal to WOW your guests.



INGREDIENTS (Serves 4)

4 x 200g Salmon Fillets (I like to have the skin on)

For the Mash:
750g Sweet Potato, peeled and roughly chopped
2 Tbsps Butter
1 Tbsp Horseradish Cream
1 Tsp Nutmeg
Pepper to Taste

Asian Jus:
3 Tbsps Balsamic Vinegar
3 Tbsps Mirin (Found int he Asian section of the supermarket)

To Serve:
2 Tbsps Shallots (green part only) or Chives, finely chopped
Steamed Broccolini (optional)


METHOD

Over a high heat, half fill a medium saucepan with water and a little salt. Add the sweet potato. Cook until firm. Fork should pass through.

While the potatoes are cooking, check there are no bones in salmon fillets. Remove if necessary.

When potatoes are cooked, drain and put in a bowl, mash well with butter, horseradish, pepper & nutmeg. Cover bowl.

Season salmon skin side up with salt and pepper.

Heat a large nonstick fry pan coated with oil spray over a high heat.

Add salmon skin side down and cook for 3 minutes or until skin is crispy.

Turn the salmon over. Reduce heat to medium and cook for 8 minutes or until salmon is cooked to your liking.

For the Jus:
Add the balsamic vinegar & mirin to small frying pan. Stir over a medium heat for 30 seconds, allowing the liquid to reduce slightly.

To Serve:
Place a mound of mash onto each serving plate. Put the salmon on top and then spoon the jus over the salmon. Garnish with the finely chopped chives.