DINING WITH EMMA - Something old, something new
Published: Thursday | August 6, 2009
Salmon nicoise salad. - photos by Emma Sharp
I've been experimenting with fairly run-of-the-mill ingredients and dishes recently and thought I might share my three favourite, so far. I hope that this will encourage you to take something old from your recipe book and use a little imagination to make something new.
Stir-fried Ackee, Chicken and Green Peas
1tbsp olive oil
2 onions, finely sliced
1/4 scotch bonnet pepper, finely chopped
The left-overs from a roast chicken, including the gravy
Good quality soy sauce, to taste
1 1/2 dozen ackees, seeded and cleaned
1 1/2 cups frozen green peas
1 pack soba noodles to serve
1. Heat the olive oil in a wok, add the onion and scotch bonnet, and cook until softened.
2. Strip the chicken carcass of the remaining flesh, and slice thinly.
3. Add the chicken, its gravy, and a little soy sauce to the wok.
4. Boil the ackees in a pan of water for 5 minutes until just tender.
5. Drain the ackees and gently stir into the wok.
6. Boil the green peas in a pan of water for a couple minutes.
7. Drain the peas and stir into the chicken and ackees.
8. Season with black pepper and soy sauce, if needed.
9. Cook the soba noodles according to instructions on the packet, and serve with the stir-fried ackee, chicken and peas.
Baked Alaska with Cinnamon and Vanilla Ice Cream
6 egg Victoria sponge cake (recipe was printed in June's Dining with Emma)
1 pint of home-made vanilla ice cream
1 pint of home-made cinnamon ice cream
Home-made chocolate sauce for serving
7 egg whites
Pinch of salt
28 tbsps white sugar
1. Place one layer of cake on an ovenproof cookie sheet. Top with cinnamon ice cream.
2. Cut a 1 inch rim of cake around the entire second layer and put aside.
3. Place this layer on top of the ice cream and top with a mound of vanilla ice cream.
4. Keep in the freezer until ready to serve.
5. Fifteen minutes before dessert time, preheat the oven to 450F.
6. Place the egg whites and salt in a large mixing bowl, and whisk until soft peaks are formed.
7. Add the sugar, 4 tablespoons at a time, while still mixing to form meringue, until stiff peaks are formed.
8. Take the cake out of the freezer and completely coat with meringue, ensuring that everything is 'sealed' in. Use a fork to form peaks all over.
9. Bake in the oven for 5 minutes, when the meringue peaks are lightly browned.
10. Remove from the oven, slice and serve immediately with hot chocolate sauce
Salmon Nicoise Salad
2 large tins of salmon, drained
1 onion, finely chopped
Juice of 2 large limes
10 eggs, room temperature
4 Irish potatoes
2 sweet potatoes, roasted and peeled and cut into 1/2 inch chunks
1/4 roasted breadfruit, peeled and cut into 1/2 inch chunks
1lb string beans, trimmed ends
1 tin anchovies, drained
4 tomatoes, cut into wedges
3 tbsps Dijon mustard
90 ml cider vinegar
90 ml olive oil
1. Bring a large pot of water to the boil, gently add the eggs, turn the heat down, and simmer for 10 minutes.
2. Pour off the hot water, and peel the eggs while running cold water on them. Cut into quarters.
3. Any 'broken' eggs, chop and mix with black pepper and put aside.
4. Place the Irish potatoes in a pot, cover with water, bring to the boil and cook for 20 minutes, or until just tender.
5. Drain the potatoes and cut into wedges.
6. Mix the salmon in a bowl with the lime juice, chopped onion, black pepper, and a couple tablespoons of the vinaigrette.
7. Bring a pot of water to the boil, add the string beans and cook for a couple minutes, until al dente.
8. Drain the string beans and 'refresh' in a large bowl of ice water. Drain when completely cooled.
9. When ready to serve, mix the potatoes, breadfruit and string beans in a large bowl and coat well with the vinaigrette. Scatter on a large platter.
10. Put the salmon mixture in the centre of the platter, topped with any broken eggs you put aside.
11. Decorate the plate with the egg quarters, anchovies and tomatoes, and drizzle the vinaigrette on top.
12 . Serve immediately.
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Stir-fried ackee, chicken and green peas.