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Miso poached salmon with Asian vegetables organization is key in the kitchen take a couple of minutes before you start and set yourself up make sure you know where everything is stock spatula pan Etc it becomes less stressful but more importantly the end results are incredible.

first off panel with and stock with this amazing fermented soybean puree into the pan three nice tablespoons gas on now get your fish stock and whisk into the puree be.

Generous with the stock you want this nice light broth basically you can buy miso paste from Big supermarkets and it works brilliantly with salmon poaching the salmon in the Miso stuff gives it a really nice sort of sweet earthy creamy flavor it's incredible bring up to the ball.

I'm gonna Infuse the broth and make it a little bit more fragrant coffee or Lime Leaf is Bay lemony inside the Miso broth then chopped chili Chili's in and finely sliced Ginger that's simmering beautifully now we're going to post the salmon poaching means cooking it in liquid but it's cooked.

Gently and the secret here is to keep that Salmon skin on if we took the skin off now the salmon can actually break up whilst it's poaching skin side down just gonna slide that in under nice the minute that stopping start boiling turn it down let it simmer take a little Ladle and just have a couple of.

Minutes pour over that makes sure the top of the salmon is cooked evenly and keeps it nice and moist and poaching is one of the most delicate ways of cooking so you have to handle it with care whilst the salmon is poaching in the Miso broth start preparing your vegetables I'm using tender stem.

Broccoli and Pak Choy I always like to cook the leaf and the stem separately the leaf is like sort of spinach and the stem is so much thicker it's almost as thick as a stick of celery so I like to get the stems sliced just sort of got that nice sort of Christmas place the leaves together nicely roll.

Them up nice and tight and then slice them down now my salmon already the flavor in that broth has been elevated now it tastes really fishy got the heat chili spices the ginger and the cafe Lime Leaf take your fish slice and place it very gently underneath the salmon and push it down fish slices are flexible.

For that reason bend it lift it up it's touch looking for a springy firm texture just sit there on top a little touch of the broth over it stops it from drying out leave that to cool down for two minutes bring the stock back up to the boil broccoli in back Choy stems in a little.

Taste it's getting better and better and better cook the broccoli and the bok choy stems for one minute and then add the tops in turn the salmon into your hand and just peel all that skin off the skin also helps to keep the salmon nice and moist then gently flake the salmon.

That's the secret behind poaching everything just stays so moist wonderful long shards of pink now just before we serve we're going to add our mushrooms these are enoki mushrooms you can buy these enoki mushrooms at Big supermarkets and good Grocers slice them off I'm going to put half in and the other half I'm going to serve.

With the salmon toasted sesame seed oil put a little drip in there just rub and you're just lining almost like a little coat of varnish start off with your mushrooms and then my salmon four nice layers and then finally the mushrooms top with the vegetables and then finally.

A nice ladle that beautiful really Sumptuous Rich stock lovely and that is an amazing misu poached salmon soup simplify your cooking by getting organized and amazing food will be coming out your kitchen every day and for great food you need great ingredients.

My recipe for meatballs is so versatile it can be used to make a dozen amazing dishes one of my favorites is meatballs and fragrant coconut broth having a freezer of home-cooked delicious food ready to go can be a real Lifesaver it means you never have to compromise on Flavor these meatballs are delicious but more importantly they.

Freeze so well first off get your pan on and start sweating off your onions and your garlic this recipe involves making the meatballs the classic way but the exciting part is actually cook them in coconut milk and it gives a really nice new dimension to a sort of soft Rich Sumptuous meatball.

Chop the onion nice and finely giving those slices very close together close to the slices the finer the onions cut it back down at an angle slice down just chop I want the onions nice and fine because I want some finesse to these meatballs The Secret of a really good meatball is the texture getting that balance right.

Between the minced beef the breadcrumbs the milk and the seasoning a couple of cloves of garlic slice of garlic really nice and thinly nice pan nice and hot a tablespoon of olive oil quite generous with the olive oil onions and garlic in a little touch of.

Salt and pepper with your mints open it up a little bit and sort of cut it out that's salt and pepper for me a good meatball is all about the the softness the texture of that Rich beef and the way it sort of melts in your mouth you can color it on the outside or.

You want it nice and soft and sort of rich in the center mix that in beautifully and then paste it back out again I've got some really nice dried chili flakes I'm going to season the onions with the chili flakes chili flakes in cook that out for two minutes I'm gonna add some milk.

take your breadcrumbs make a little well three four tablespoons of milk that makes a sort of nice slightly doughy texture but it lightens the texture of the meatball place that in add your onions your garlic and your chili in there as well.

Nice put your hands in there and start mixing them if you've got the right amount of milk and breadcrumbs it doesn't mean binding with an egg don't make them too small problem with making them too small is the fact that they dry out quickly just the size of a golf ball.

A little bit bigger nice getting a really nice tight squeeze that stops IT from breaking up it always pays to double the recipe and spend a bit more time making extra meatballs so you can freeze a batch ready for another time give the pan a little wipe out.

Don't wash out that pan we've got that flavor from the onions the garlic at the bottom look at that pan nice and hot Touch of olive oil in there place them the top of your pan nice and gently set them in the oil get a palette knife and go underneath.

Them and just sort of tilt the pan and let the pan cook the back of the meatball we're going to add some heat coriander seeds slightly spicy and peppery just to give a really nice flavor to the coconut milk and next some cardamon seeds three or four onto the board knife on and no touch of turmeric into the center.

Of the pan that's going to give it a really nice spicy flavor a little pinch cinnamon all the time you're doing this those meatballs are just getting tastier and tastier a couple of dried chilies let them Infuse in that oil and then some lemongrass just take the back of your knife and sort of Beat It.

Down that starts to release all that lovely sort of fragrance like someone's just let off the most amazing fragrant air freshener in for the lemongrass finally some fresh ginger peel it's nice nice and thinly time now turn them over.

And let the other half for a wonderful flavor to stop in bring the stock up to the boil turn the gas up and then add the coconut milk and I want the coconut milk just sitting underneath the top of a meatball coconut milk in.

And that sort of gives it that creamy richness but it's not heavy it's a fragrant light richness before we start simmering check the seasoning that nice soft texture of the meatball but that fragrance light richness of the coconut broth it's going to cook those meatballs perfectly.

Bring the broth up to the boil and simmer gently for eight to ten minutes touch them with your finger they should be slightly pliable but slightly springy gas off and finish it off with something light and fresh zest of lime but I want the zest on top of the meatball.

Sort of cut through that richness and then finally squeeze fresh lime and that just gives it that nice zesty amazing taste stirring the juice I've got that kick in that vibrant taste now the exciting part.

When you come to serve it be generous with that coconut broth talk the pan get a good couple of ladles of a broth in meatball and that is a very delicious way of eating a old-fashioned.

Meatball and bringing it into the 21st century and they're just as good cooked from Frozen as well

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  • Whoever's reading this, i pray that whatever you're going through gets better and whatever you're struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

  • ; نسِااالُكِ بّاالّلّهً الُجْلُيَلُ الُجْبّارَ انَ تْنَقًذَنَا قًبّلُ انَ نَمٌوَتْ مٌنَ شِدِتْ الُجْوَْع انَيَ انَتٌْخيَكِ انَيَ دآٌِخلُةِ ْعلُى الُلُُه  تْمٌ ْعلُيَكِ انَيَ فَيَ وَجُْهك انَـيَ اخـتْكِ انَـيَ اتْرَجْـاكِ اتْـوَسِـلُ الُـيَـكِ انَـقًـذَنَا لُـوَجُْـه الُـلُُـه. يَــشِــُهدِ الُــلُــُه يَاٌخـيَ انَ مٌنَ الُــصّــبّاحُ حُـتْا الُـانَ يَــحُــرَمٌ ْعـــلُيَـنَـا الاكل غير الماء ( (آنيِ آتٍرجُآك وآتٍوسلّ آلّيِك يِآآخيِ آن تٍقرآ رسآلّتٍيِ هًذٍآ گٍآمٌلّهً وولّآتٍتٍرگٍهًآ بدون ماتقراها اخي اول گٍلّآمٌيِ آنآآقسمٌ ببآآلّلّهً علّى گٍتٍآب آلّلّهً آنيِ لّآآگٍذٍب علّيِگٍ ولّآآنصِب ولّآآحًتٍآلّ(اخواني اني اقسم بالله العلي العظيم على كتاب الله انني بنت يتيمه من اليمن ومعي اخوان صغار اقسم بالله على كتاب الله ان اخوتي ماعاد يقدرو ينطقو بكلمة من شدت الجوع وصاحب البيت يريد الإجار او بيخرجناإلئ الشارع و اني اسالك بالله وانشدك بمحمد رسول الله يااخي لوانت مسلم وتحب الخير واتساعدني ولو ب500ريال يمني ان تتواصل معي اوتراسلني وتساب علئ هذا الرقم00967717651204 وتطلب اسم بطاقتي وترسلي ولاتتاخر وايعوضك الله بكل خير فيااخي انت رجال إذاشفت اسرتك جاوعين تعمل المستحيل من اجل تامن لهم الاكب ولكن انابنت عيني بصيره ويدي قصيره ليس لي اب مثلك يسمح دمعتي ويحميني من الذل والاهانة😢 واخواني سغار شوف كيف حالتهم وساعدناوانقذناقبل أن يطردونا في الشارع نتبهدل او نموت من الجوع انااقسم بالله ألذي رفع سبع سموات بلاعمدوبسط الارض ومهداني لااكذب عليك بحرف من هذا الرساله واني ماطلبتك إلئ من ضيق ومن قسوت الضروف والحال الذي آحنافيه واناوأسرتي نسالك بالله لولك مقدره علئ مساعدتنا لاتتاخر عليناوجزاك .ألله خيِر ــــــ ……..،..،،..،.،. .

  • ; نسِااالُكِ بّاالّلّهً الُجْلُيَلُ الُجْبّارَ انَ تْنَقًذَنَا قًبّلُ انَ نَمٌوَتْ مٌنَ شِدِتْ الُجْوَْع انَيَ انَتٌْخيَكِ انَيَ دآٌِخلُةِ ْعلُى الُلُُه  تْمٌ ْعلُيَكِ انَيَ فَيَ وَجُْهك انَـيَ اخـتْكِ انَـيَ اتْرَجْـاكِ اتْـوَسِـلُ الُـيَـكِ انَـقًـذَنَا لُـوَجُْـه الُـلُُـه. يَــشِــُهدِ الُــلُــُه يَاٌخـيَ انَ مٌنَ الُــصّــبّاحُ حُـتْا الُـانَ يَــحُــرَمٌ ْعـــلُيَـنَـا الاكل غير الماء ( (آنيِ آتٍرجُآك وآتٍوسلّ آلّيِك يِآآخيِ آن تٍقرآ رسآلّتٍيِ هًذٍآ گٍآمٌلّهً وولّآتٍتٍرگٍهًآ بدون ماتقراها اخي اول گٍلّآمٌيِ آنآآقسمٌ ببآآلّلّهً علّى گٍتٍآب آلّلّهً آنيِ لّآآگٍذٍب علّيِگٍ ولّآآنصِب ولّآآحًتٍآلّ(اخواني اني اقسم بالله العلي العظيم على كتاب الله انني بنت يتيمه من اليمن ومعي اخوان صغار اقسم بالله على كتاب الله ان اخوتي ماعاد يقدرو ينطقو بكلمة من شدت الجوع وصاحب البيت يريد الإجار او بيخرجناإلئ الشارع و اني اسالك بالله وانشدك بمحمد رسول الله يااخي لوانت مسلم وتحب الخير واتساعدني ولو ب500ريال يمني ان تتواصل معي اوتراسلني وتساب علئ هذا الرقم00967717651204 وتطلب اسم بطاقتي وترسلي ولاتتاخر وايعوضك الله بكل خير فيااخي انت رجال إذاشفت اسرتك جاوعين تعمل المستحيل من اجل تامن لهم الاكب ولكن انابنت عيني بصيره ويدي قصيره ليس لي اب مثلك يسمح دمعتي ويحميني من الذل والاهانة😢 واخواني سغار شوف كيف حالتهم وساعدناوانقذناقبل أن يطردونا في الشارع نتبهدل او نموت من الجوع انااقسم بالله ألذي رفع سبع سموات بلاعمدوبسط الارض ومهداني لااكذب عليك بحرف من هذا الرساله واني ماطلبتك إلئ من ضيق ومن قسوت الضروف والحال الذي آحنافيه واناوأسرتي نسالك بالله لولك مقدره علئ مساعدتنا لاتتاخر عليناوجزاك .ألله خيِر ــــــ …….،،،،.،.،.،.،.