Sugar et al, Author at Sugar et al

Coconut Poached Salmon (Curry in a Hurry)

4|02|2014

A quick and easy salmon curry that is made by poaching salmon in creamy coconut milk.

These days when I am at the supermarket, I am mostly found at the seafood section. With good reason. I am expecting a visit from family and since they love seafood, I thought I would use this opportunity to increase my repertoire of seafood recipes. At home I usually don’t cook a lot of seafood. Fortunately, we have easy access to a variety of seafood in our city so eating it outside is such a convenient option.

So while planning on my menu I decided on quick and easy ones at home. The exotic ones, I leave it to the experts. The prep is something I don’t enjoy at all. I can be weird that way. Ask me to bake a 4 tiered cake. I will weigh out every individual component, sieve the flour, make two different frostings, think of fancy garnishes…basically take care of every little detail. But when it comes to savory dishes, I look for short cuts. Quick and easy does it for me. So if there is a dish that cooks under 30 minutes I will find it. And make it. And blog about it.

Salmon is easy to cook, it has huge health benefits and is available pretty much in any supermarket these days. All I need to do is pick up a pack that is already cleaned and prepped and store it till I need it. If I am pan frying it, I buy the ones with skin or if it’s a curry like this one, I would prefer the skin to be removed. Lately, I have discovered a great way of eating it is poaching it in a curry or sauce. That way it becomes a one-pot meal and the salmon remains juicy and succulent. It takes less than 5 minutes to make the paste and 5-6 minutes to cook the salmon. And there you go. You have a pot of fragrant curry ready on the table.

Coconut Poached Salmon (Curry in a Hurry)
Serves 4

5 cm piece of ginger, peeled and sliced
2 stalks lemongrass, white part only (remove the hard outer covering)
4-5 kaffir lime leaves
1-2 red chillies, stalk removed
1 tbsp. vegetable oil
400 ml can coconut milk
500g skinless salmon fillets (about 4 fillets, cut into 5 cm cubes)
1 tsp fish sauce
1 tsp palm sugar (optional)
Salt, to taste
Coriander leaves for garnish
Basil leaves for garnish

Place the ginger, lime leaves, lemongrass and chilli in the bowl of a small food processor and process to a paste.
Heat the oil in a large frying pan over medium heat. Add the ginger lemongrass paste and stir for 3-4 minutes till fragrant.
Add the coconut milk, fish sauce, palm sugar (if using), salt and gently simmer for 2 minutes. Add the salmon fillets and simmer for another 4-5 minutes till salmon is cooked through (pink in the centre).
Garnish with coriander and basil leaves. Serve with jasmine rice.

Bouillabaisse- French Seafood Soup

31|01|2014

Sometimes all it takes is a few simple ingredients to turn dinner into a happy family meal. You know the ones that bring out smiles across the table. The ones where everyone wants to reach out for another helping and you end up eating less because you are too busy serving. I actually like that. It gives me the drive for a repeat performance. If it is something as wonderful as this French classic ( pronounced boo yah behss) that takes only a few minutes to serve up and is equally healthy, I am up for it. Even on a hot day like ours was today. A unique combination of ingredients that magically transform into complex flavours in a beautiful seafood soup.

I wonder what took me so long to share this recipe. This is a dish that I almost instantly fell in love with when I saw it on a cooking show, years ago. Without even cooking or tasting it I could feel the flavours dancing on my palate. Tangy tomato, mild notes of citrus, the subtle scent but deep colour from the saffron and the sweetness of the sea from the prawns. Garlic, onions…I consider my safe zone. A splash of white wine makes it very French but I decided to skip it the last few times I cooked this and yet it was nothing short of delicious.

I only followed the exact recipe and measurements once and that was the first time I made it. Ever since then, it has been based on intuitive cooking. You just add as you go according to taste and consistency. Saffron can be expensive and if you don’t have it, leave it out. It is an important constituent of the dish and I cannot really recommend a substitute as the flavour is unique. I also remember adding Cointreau once as I did not have oranges at home and yet it turned out great. Over time, I have simplified the recipe with ingredients that are available at hand but maybe slightly different from the classic recipe.

You can get fancy with your choice of seafood. I have used frozen fish and prawns as that is more of a quick convenient option for me. The seafood is poached in the soup and that makes it soft while adding to the flavour and making it equally healthy.
The best way of enjoying this soup is with some crusty bread along side. I love to serve it with slices of well toasted garlic bread.

Bouillabaisse- French Seafood Soup

1 tbsp olive oil
1 medium onion, thinly sliced or 1 leek, white part only, ends trimmed, thinly sliced
2 garlic cloves, crushed
Large pinch of saffron threads
2 cups chicken stock
1 cup tomato based pasta sauce (I used chunky vegetables)
2 sprigs rosemary or thyme
2 tsp orange zest
2 bay leaves
1/2 tsp chilli powder
300 g firm white fish fillets (fresh or frozen), cut into small cubes
16-18 small/medium prawns, cleaned (fresh or frozen)
salt and pepper to taste
A few sprigs of rosemary and a handful of parsley for garnish
Crusty bread to serve

Heat olive oil in a large saucepan over medium heat. Add the onions (or leeks if using), garlic and cook for 2 minutes or until the onions soften slightly.

Add the pasta sauce, chicken stock, saffron, rosemary, orange zest, bay leaves and chilli powder. Season with salt and pepper (take care not to over season as there will be a slight saltiness from the prawns). Bring to a simmer over medium heat and cook for 5 minutes.

Add the fish and prawns to the stock mixture and cook for 7-8 minutes or until the fish and prawns are just cooked through. Divide the soup among serving bowls. Garnish with rosemary and parsley leaves. Serve with your choice of bread.

Chickpeas and Chorizo Stew

28|01|2014

You hear me raving about the blue patches in my city all the time. Well, there is something else I rave about quite a bit. Our sunny winters and our cool summers. Exciting, isn’t it?
It actually is amazing!

When we first moved to Sydney, we happened to stay in a house that did not have a heating or cooling unit. It was spring and pretty cold (that’s what I thought when I disembarked the aircraft). We invested in a room heater. A few mornings later the temperature soared, the heat was unbearable and we were sweating at home. We went back to the same dealer and bought a table fan. Apparently, he wasn’t surprised to see us. Then overnight the weather went through a complete transformation. The following morning, we found ourselves desperately checking up on our cargo that was to arrive with warm blankets and quilts.
Over time we got used to the weather. The room heater and table fan were kept next to each other. There were occasions when both were used on the same day. I found it hilarious at that time. That was pretty much how it was for most of the year. And to take the excitement a step further were the rain showers that would catch us by surprise any time of the day or season.
Today, I have grown to love the thrill that comes with this kind of unpredictability. What is life without a little pizzazz? The benefits are many. And that clearly reflects in our clothing, lifestyle, our local produce or our food. We can enjoy meat roasts in summer while sitting at the beaches with a popsicle in the middle of winter

Chickpeas have been a part of my diet for as long as I can remember. Hence, I am always on the look out for new ways to cook with it. I usually stock up on cans of chickpeas and lentils on a frequent basis and this is a classic example of how tins and cans can come to your rescue to put up a meal when you are too busy to visit the grocer’s. A simple and hearty Spanish stew, great on flavour. When I don’t have chorizo at home I cook the same dish with diced bacon. Chorizo is easy to overcook and can turn hard and chewy if not cooked properly. 7-8 minutes in the pan should do it. Vegetarians can substitute chicken stock for vegetable stock and skip the chorizo or use tofu instead.

Is there anything in particular you love about your climate? Or anything you wish you could change?

“Here’s some ‘blue’ to drive away your ‘blues’. I thought its high time I shared a few visuals with you. This is just one of the blue patches amongst hundreds in my city. If you have already visited or lived in Sydney, you would know this is our gorgeous Bondi Beach. If you haven’t, you know what to expect!

Chickpeas and Chorizo Stew (minimally adapted from Taste.com)
Serves 5-6

1 tbsp olive oil
2 chorizo sausages, sliced or diced bacon
1 red onion, chopped
1 red capsicum, chopped
3 garlic cloves, finely chopped
1 1/2 tsp dried oregano
1 large potato, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender
400 g canned chickpeas with liquid
1 cup of canned, diced tomatoes (3-4 medium ripe tomatoes, if using fresh)
1/2 cup (125ml) chicken stock
1 cup baby spinach
1 tbsp chopped flat-leaf parsley
Salt and pepper, to season
Crusty bread or rice to serve

Heat oil in a casserole or large, deep frying pan over medium-high heat. Cook chorizo, turning until starting to crisp. Remove and drain on paper towel. Drain excess oil and fat, leaving 2 tbsp in pan.

Return the pan to medium heat. Add the garlic, onion and capsicum and cook, stirring, for 5 minutes or until softened. Add the potatoes, chickpeas, oregano, tomatoes and chicken stock. Season, bring to the boil, then reduce heat to low and cook for a further 10 minutes or until the sauce has reduced and thickened. Add in the chorizo in the last-minute if you like it crisp otherwise cook it with the stew for a few minutes. Garnish with baby spinach and parsley. Serve with white rice or crusty bread.

Milk Chocolate and Ginger Baked Custards

24|01|2014

One of the significant things that has changed ever since I started blogging is the way ‘days’ have assumed an importance in my life. I guess it’s because I have so many to share it with. It makes me feel belonged…makes me feel like a part of the food blogging community. And very responsible too. I certainly don’t start a countdown but I make a mental note if a celebratory day is coming up.

And when the occasion or theme is love, (Valentine’s Day) it is equally easy and difficult to come up with something. At home there is no major fan fare… we express love for each other through food. That’s convenient and enjoyable too. It’s like any other day save that there will be more food on the table. Favourite dishes. Not necessary, home cooked. A Chinese takeaway or even a good pizza. And dessert for sure! One of the rare opportunities to force a dessert on my other half. I grab the opportunity with both hands.

The key to a good Valentine’s day dessert for me is based on 3 principles- make-ahead, chilled and spiced. Add chocolate to it and I am ready with a recipe. I know there’s going to be dark chocolate everywhere so my pick is Milk chocolate. Milk chocolate can be really sweet but when balanced with spice or a tart fruit, it can turn into the most exotic flavour. I am yet to take a count of the number of ginger recipes I have in my blog and I am yet to outgrow my love for it. Possibly never! My very first blog post happened to be a ginger infused sweet. Which brings us back to the topic of love. Love for ingredients…love for flavours..love for cooking…love for desserts! I shall reserve that topic for another upcoming celebratory day in my life. My blog anniversary.

These custard pots are one of the simplest things to bake. Little effort and grand results. If you haven’t tried out this combination before, it’s really worth a try. Sweet, creamy with earthy notes of ginger. In case you haven’t attempted a baked custard before, the cooking takes place in two stages. The first during baking and the second while refrigeration. To get the right consistency, that is smooth and creamy you need to remove the ramekins from the oven while the centres are not completely set..slightly wobbly. The edges would be firm. You can check this by giving the ramekins a gentle shake. The custards will totally set once they chill in the refrigerator. Needless to say they are Gluten free and Paleo.

This recipe makes 4 servings. Perfect for our family of four. If you are making it for yourself and your date, lucky you! Because chances are high that you’ll be going in for seconds. I happily polish off the remaining from my little ones if they struggle to finish it.

Milk Chocolate and Ginger Baked Custards
Serves 4

11/2 cups heavy cream
1/2 cup milk
100g good-quality milk chocolate, roughly chopped
4 egg yolks
2 tbsp. castor sugar (more if you require it sweeter)
2 tsp ginger powder
1 tsp cinnamon powder
Raspberries or any fruit of your choice to serve
Whipped Cream, to serve (optional)

Preheat oven to 150 degrees C.

Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Add chocolate and leave undisturbed for 5 minutes. Stir till smooth.

Whisk egg yolks, sugar and spices in a heatproof bowl until well combined. Pour the warm cream mixture over the egg yolk mixture, little at a time whisking constantly until smooth. Take care not to add the entire cream to the eggs together as it can overcook the eggs resulting in scrambled eggs.

Divide the custard into four lightly-greased, ramekins or ovenproof cups. Place in a deep baking tray. Pour boiling water into baking tray until halfway up sides of ramekins.

Bake custards, uncovered, for 45 minutes or until just set (while the centres are slightly jiggly when shaken). Remove from the oven and take the ramekins out of the water bath. Leave to cool to room temperature. Refrigerate for at least 2 hours. Serve with fruit and/or whipped cream.

The custards can be made up to 3 days in advance. and stored in the refrigerator.