ghostofbambicooks

[ghostofbambicooks]

Easy Salmon Fishcakes with Jasmine Rice

I cannot for the life of me remember which cookbook I got this recipe from but it’s amazing and quick and delicious and I want to share it with you all.

Serves 2

Ingredients

1/2 Bunch Coriander

1 Small Piece of Ginger

1 x Stick Lemongrass

150g Jasmine Rice

Chilli Jam

4 x Skinless & Boneless Salmon Fillets

Method

1) Boil a pan of water with a dash of salt

2) Prep your veggies/herbs

Wash up first (as always)

Peel the ginger and chop into small pieces

Roughly chop the coriander, stalks and all

Chop the lemongrass into small pieces

3) Your water should be boiling now, so add the jasmine rice, bring to the boil again and simmer for 12 – 14 minutes

3) Prep the salmon

Wash your hands

Take two of the salmon fillets and chop them into rough sized chunks

Take the other two fillets and smush them with a large knife until they are properly squished and pulpy. Listen to some peppy music and sing along while you do it. James would.

Take the chopped ginger, lemongrass, salmon and most of the coriander, and mash it all together

Separate what must now be a giant lump of salmon into four evenly sized pieces and shape them into patties

Wash your hands again

I like to wrap mine in clingfilm and pop them in the fridge for a few hours before cooking but you don’t need to do this

4) Cook the fishcakes

Heat a glug of oil in a frying pain

Cook the fishcakes for 2-3 minutes on each side, or until golden

5) Finish and Plate!

Drain the cooked jasmine rice and spoon into bowls

Serve your salmon fishcakes on top

Top with a spoonful of chilli jam (be warned, it is very spicy) and sprinkle some coriander on top if you so please!

#Seafood #Sarah cooks #Easy Salmon Fishcakes with Jasmine Rice #My boyfriend's verdict: 12/10 #Recipes

[ghostofbambicooks]

Any vegetable. Any. Single. Vegetable, EVEN the vegetable you hate, tastes banging with the right sauce.

Except for Brussels sprouts goodbye.

#(Caged) Food wisdom changed my life

[ghostofbambicooks]

Pan-Fried Duck with Garlicky Greens

This is a recipe that smells as good as it tastes. You can simply enjoy smelling it without eating it at all and feel perfectly satisfied, although I wouldn’t recommend that because wasting food is for Karens.

Serves 2

Ingredients

3 x Medium-Sized White Potatoes

1 x Red Apple

2-3 x Bunches of Rosemary

1 x Bag of Spring Greens (a large bunch)

Garlic Cloves (the recipe said to use 1 but who the fuck uses just one clove? I threw in three of those bad boys)

2 x Small Duck Breasts (with skin)

Butter

Redcurrant Jelly

Method

1)  Preheat your oven: 200°C / 390°F

2) Prep your veggies

Wash everything first.

Chop the potatoes into chunky chunks (no need to peel).

Peel and grate the garlic (or use a garlic press – mine is a godsend, I love her and have named her Greta).

Quarter and core the apple, thinly slice, then chop the slices into thin, matchstick shaped pieces (again, no need to peel it).

Pick the rosemary leaves from their stacks and roughly chop.

Discard the rosemary stalks, or use them in an art project for added fragrance.

3) Cook the potatoes

Put the potato on a large baking tray in a single layer.

Drizzle with oil and season with salt and pepper (season them well, don't just sprinkle a little bit of salt on like some tragic white soccer mom stereotype).

Toss the potatoes all about to make sure they're good and coated (and seasoned, Karen).

Roast on the top shelf of your oven until golden, 25 – 30 minutes.

Turn halfway through cooking (this will also be when you add the duck).

I didn’t take a picture of this step because I was singing along to “Truth Hurts” by Lizzo and forgot.

4) Cook the duck

Do not listen to the Duck Tales theme song whilst doing this or you'll feel guilty.

Put a frying pan on a medium-high heat (NO OIL NEEDED).

Wash your hands.

Season the duck all over with salt and pepper.

Once the frying pan is nice and hot (don't test this by touching it, Karen) lay the duck in the pan, skin side down, and fry until the skin is golden, about 5 minutes (you can lower the heat to medium if it is browning too quickly).

Turn the duck and brown the flesh side for 1 minute.

Remove from the pan (keep the pan).

Wash you hands again. You’ve been handling raw meat. Don’t be gross.

When you take out your potatoes to turn them, add the duck breasts and pour the duck fat from the pan over the potatoes.

Return the potatoes and duck to the oven for the remainder of the time, 12-15 minutes.

Once you remove the tray from the oven, wrap the duck breasts in foil to let them rest.

Cook your greens

While the duck and the potatoes are roasting away in the oven, return your empty frying pan to a medium-high heat with a glug of oil.

Once your pan is hot, add the spring greens, apple and rosemary, then season all over with more salt and pepper.

Pause for a moment to the enjoy the absolutely phenomenal smell of these three ingredients cooking together.

Stir-fry until the greens have wilted, then stir in the garlic and a knob of butter.

Cook for another minute, then transfer the greens to a bowl and cover it with foil to keep warm.

Make the glaze

Do this at the last possible minute because it starts congealing as soon as you take it off the heat.

Pop three tablespoons of redcurrant jelly and two tablespoons of water into a saucepan on medium-high heat.

Bring to the boil, stirring continuously to melt the jelly.

Bubble until it's nice and glossy, 1 – 2 minutes.

Finish and Plate!

Once your duck has rested, remove it from the foil and pour the juices from the foil (as well as any juices from the baking tray) into the drizzle and stir it all up nice and good

Slice the duck

Divide the greens, potatoes and duck between your plates

Spoon the drizzle over the duck

Eat and enjoy! My beverage of choice this time around was a Shirley Temple, grenadine and ginger ale – fun fact! My nickname as a toddler was Shirley Temple because of my ginger curls! Also because I can sing and am generally talented, I know I know.

#Poultry #Sarah cooks #Pan-friend duck with garlicky greens #My boyfriend's verdict: 10/10 #Recipes

[ghostofbambicooks]

Coconut Dal with Roasted Butternut Squash

FYI: This is a slightly modified Hello Fresh recipe because why should you spend £40 per month on something I can give you for free??

FYI #2: Apparently when you’re making a recipe blog you’re supposed to provide 18 or so paragraphs of pointless fluff before posting the actual recipe so I’d like to apologise in advance for not being pretentious enough to do that.

Serves 2

Ingredients

1 x Butternut Squash

1 x White Onion

1 x Red Chilli Pepper

2 x Vine Tomatoes

Bunch Coriander

2 x Tablespoons Vegetable Stock Powder OR 1 1/2 x Vegetable Stock Cubes

Curry Powder

200ml Coconut Milk

400ml Water

200g Red Split Lentils

8g Plain Flour

Pumpkin Seeds

2 x Naan Breads

Method

1) Preheat your oven: 200°C / 390°F

2) Prep your Veggies

Don’t be an animal and wash everything first

Cut the butternut squash into chunks (or just buy it pre-cubed)

Chop the vine tomatoes into chunks

Roughly chop the coriander (including the stalks)

Halve the chilli pepper lengthways, remove the seeds, then finely chop

Halve, peel and thinly slice the onion

Cry, because onion

Dab your eyes with wet kitchen towel (cold water)

Maybe open a window idk

I actually used my ramekins for this photo. Normally my veg is strewn sluttishly across the chopping board, but I thought I’d be neat for you guys.

3) Cook the Butternut Squash (NOT sweet potato!!)

Scatter the butternut squash chunks on a baking tray and drizzle with a little olive oil. 

Sprinkle over with salt, pepper and curry powder, then use your hands to move it all about and get it nice and covered in all that good stuff.

Roast on the top shelf of your oven until it’s all nice and soft and golden, 25 - 30 minutes. Turn halfway through to make sure it cooks evenly!

4) Cook the Dal

Heat a splash of oil in a large saucepan on medium heat.

When hot, add curry powder, chopped tomato and as much of the chopped chilli pepper as you fancy. It doesn’t have to be the whole thing but I bet Becky Lynch would put the whole thing in because she’s super tough (I am weak and use half). Cook for one (1) minute.

Add water, vegetable stock, coconut milk and red lentils to the saucepan.

Simmer until the lentils are soft and the dal is nice and thick, 20 - 25 minutes.

Keep stirring every minute or two to make sure that the lentils don’t stick to the bottom of the saucepan. Use an appropriate spoon of your choosing. I chose this shocked boi.

5) Cook the Onion

Toss the sliced onion in with the flour and season with salt and pepper

Heat a splash of oil in a frying pan on high heat

Once the oil is hot, fry the onion until it’s all nice and crispy and browned at the edges, 3 - 4 minutes

Move the onion to some kitchen paper to absorb any excess oil

6) Warm your Naans

Pop your naan breads into the oven to warm through, 3 minutes.

7) Finish and Plate!

Once your dal has thickened and the lentils are cooked, taste it and add more seasoning if you like (I am a fiend for salt and pepper in everything)

Stir in 3/4 of the chopped coriander

Serve in large bowls and top with the roasted butternut squash, crispy onions and pumpkin seeds.

Sprinkle over the remaining coriander.

Enjoy with the beverage of your choosing! (I went for a virgin pina colada which I made using coconut ice cream, pineapple juice and 7Up)

#Vegetarian #Coconut Dal with Butternut Squash #My boyfriend's verdict: 13/10 #Sarah cooks #Recipes