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Wednesday, May 31, 2006

Poached salmon with cucumber dill sauce

4 (4 oz) salmon fillets
2 Tbs white wine (optional)
2 cucumbers
1 cup low fat yogurt
1 Tbs lemon juice (fresh)
1 tsp fresh dill
salt & pepper to taste

Prepare a large sauté pan with high sides (at least 3 inches) with water and a splash of white wine. Bring to a boil, reduce heat to a simmer. Add the salmon filets to the water. While the salmon is poaching take the cucumbers and peel and seed, place in a food processor and puree. Add yogurt, lemon juice, dill, salt and pepper and mix in processor. Remove the salmon after 5 minutes, salmon should be cooked through (145 degrees). Place salmon on a dinner plate and spoon over sauce.

Recipe by Brian Johnson
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I would highly recommend this dish to anyone who is afraid of spending too much time in the kitchen. Salmon fish is easy to prepare, has lots of health benefits and is tasty. This recipe can be done in less than 10 minutes, and is a boon to the health-conscious group. Take note that the salmon must not be over-boiled lest the quality of the salmon is reduced. You can also put a dash of olive oil over the salmon before eating.

Saturday, May 27, 2006

Masala jingla (Stir-fry Chilli Prawns)

Portion: Serves 4 persons

Ingredients

Masala paste:

4 cloves garlic
4 fresh red chillies
1 teaspoon Kashmiri chilli powder *
2 tablespoons finely chopped mint leaves
1 teaspoon finely chopped Kaffir lime leaves (optional)
1 teaspoon shredded lemongrass
1 teaspoon finely chopped fresh turmeric (or ½ teaspoon powdered turmeric)
salt to taste

*Kashmiri chilli powder is available at Asian grocery shops.

2 tablespoons olive oil
1 teaspoon brown mustard seed
12 green king prawns (de-vein but retain shells)
2 tablespoons lime juice

Garnish:

Salad leaves, such as rocket or mesclun mix
10-12 slices or wedges lime
Additional squeezes of lime juice
½ cup coriander leaves, coarsely chopped
½ cup finely chopped spring onion

Method

1. Using either a mortar and pestle or a blender, blend together garlic, red chilli, Kashmiri chilli, mint, lime leaves, lemongrass, tumeric and salt into a fine masala paste.

2. Heat oil in wok and add mustard seeds.

3. When mustard seeds pop and splutter, add masala paste and stir, frying for 2 minutes or until fragrant and oil separating from mixture.

4. Increase to a high heat, then add prawns, one at a time, coating well with the paste, and stir fry for 5 minutes or until they turn pink. Add lime juice.

5. Arrange prawns on a bed of salad leaves on a platter and garnish with slices of lime. Spoon remaining paste over the prawns and then pour lime juice on top. Further garnish with coriander leaves and spring onion. (Tip – Add the lime juice before the coriander or it kills the flavour of the coriander.)

Receipe by Lakshmi Patel
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This is an Indian dish and one of my favourite. I actually like it hot and fiery so i usually go for more chilli powder. It depends on your taste buds. The dish is quite easy to prepare and the ingredients easily available. It goes down well with plain rice and function well as an appetizer. One absolute here is that you have to get the prawns fresh, if not, it will spoil the taste of this dish.

Welcome to Yane Can Cook

Hi, everybody,

Welcome to Yane Can Cook. Over here, i will share with readers recipes around the world as well as some secret recipes from my grandma. In case you are wondering, i am not a chef but i love to cook and i am always on the lookout for good recipes. I can tell you that cooking is a great joy and stress-reliever. It is also a great venue for you to express your creativity. See, the ingredients are so simple but you can do many wonderful things with them. And when you whip up a delectable dish and share it with your loved ones, it gives an immense sense of satisfaction.

You look at the recipes around the world and you marvel at the different ways of cooking, taste and flavour. You can roast, grill, steam, boil, fry, etc. and there is an endless combination of ingredients to work with. For your information, there are more than a thousand ways to cook an egg. So cooking is really an art and the sky is the limit where innovation is concerned. You never know, if you start experimenting today, you can very well the next publisher of the topselling cookbook. The great chefs are also ordinary people but they have put in that extra bit of effort and time to experiment, so anybody can be a great cook if you put your mind to it and you have the passion for cooking.

As i explore the different recipes, i think it would also be good to put them down in my blog the comments or reviews about some of the recipes. To be frank, I am actually quite busy but i will try to update the blog as much as possible.

So stay tuned for updates from Yane.