Because Of The Service

Salmon is one of my favourite fish to eat. I enjoy eating it raw, cooked or cured. I like to do my own curing because it is simple and cheaper to do at home.

Beetroot Cured Salmon gives the cured salmon a subtle earthly flavour and when combines with orange zest and crushed coriander seeds produce a lovely essence. The beet juice tint the edges of the salmon slices a bright rosy red colour which looks lovely on a bed of green salad.

The method of curing is from Gordon Ramsay's Ultimate Home Cooking video but I couldn't find the exact recipe. This is my estimated version.

Beetroot Cured Salmon
Gordon Ramsay

Ingredients

1 piece of salmon, 300g
1 tablespoon coriander seeds, crushed
1 beetroot, grated
1 big orange zest
1/3 cup rock salt
1/4 cup sugar
ground black pepper

Method

• Combine and stir beetroot, orange zest, coriander seeds,ground black pepper, rock salt and sugar together.
• Pat the mixture on the salmon and cover tightly with cling wrap. Place a heavy bottomed pan or pot to sit on the salmon and leave in fridge to cure overnight.(not more than 48 hours)
• Remove the beetroot mixture and rinse under cold tap. Pat dry the salmon with kitchen towel and slice thinly. The salmon is ready to eat.

This post is linked to Cook Like A Star 'Gordon Ramsay' hosted by Zoe from Bake for Happy Kids,
Mich from Piece of Cake and Yen from Eat Your Heart Out.

Sunday School

Most Sunday school teachers don't expect much when it comes to appreciation. Many are teaching because they feel called to serve. They are willing to serve with little recognition and appreciation.
Last Saturday, we had our Sunday school retreat cum appreciation lunch. It was a time to evaluate progress and effectiveness and look into the new curriculum of study.

Appreciation gift

Because of the service by which you have proved yourselves, others will praise God for the obedience that accompanies your confession of the gospel of Christ, and for your generosity in sharing with them and with everyone else. 2 Corinthians 9:13

Enter His Gates with Thanksgiving

These are the two sides that I made to complement the Pan Fried Pork Chop. 

 Crash Hot Potatoes. They are so flavourful and crisp. I was surprised there is no butter but olive oil. This is so unlike Pioneer Woman who is also known as the Buttah Queen. Even without buttah, they still smell and taste just as good.

The Homemade Ranch Dressing are all store cupboard ingredients.  I find this to be very refreshing if you have it very cold with iceberg lettuce. I like that it is homemade, so the flavour is very fresh ( No More Hidden Valley) and I can adjust to suit my taste. Another winner!


Crash Hot Potatoes
Pioneer Woman Cooks
serve 6

Ingredients

12 whole new potatoes or other small round potatoes
3 tablespoons olive oil
kosher salt to taste
black pepper to taste
rosemary ( or other herbs of choice) to taste(thyme)


Method

• Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
• On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
• With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
• Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary ( or chives or thyme or whatever herb you have available).
• Bake in a 450 degree oven for 20-25 minutes until golden brown.

Homemade Ranch Dressing

Pioneer Woman Cooks

serve 8

Ingredients

1 clove to 2 cloves garlic

salt to taste

1/4 cup Italian flat-leaf parsley

2 tablespoons fresh chives

1 cup mayonnaise

1/2 cup sour cream

Buttermilk as needed to desired consistency(milk)

white vinegar to taste, optional

worcestershire sauce, to taste, optional

fresh dill, to taste, optional

cayenne pepper, to taste, optional

paprika to taste, optional

fresh oregano to taste, optional

tabasco to taste, optional

Method

• Mince the garlic with a knife and then sprinkle about an 1/8 to 1/4 tsps of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.
• In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently a adjusting seasons as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

My family loves them all! These sides are great with pork chops. They're so easy and fast to put together.

This post is linked to Cook Like A Star 'Pioneer Woman' hosted by Zoe, Baby Sumo and Mich.

Each day should be a day of thanksgiving to God for all the blessings he has provided us with!

Psalm 100

A psalm for grateful praise

Shout for joy to the Lord, all the earth.
Worship the LORD with gladness;
come before him with joyful songs.
know that the LORD is God.
It is he who made us, and we are his;
we are his people, the sheep of his pasture.

Enter His gates with thanksgiving and his courts with praise;
give thanks to him and praise his name.
For the LORD is good and his love endures forever;
his faithfulness continues through all generations.

Go and Make Disciples of All Nations

British classic scotch eggs are picnic food and pub food. Traditionally made with sausage mince, but now they come in different fillings and flavours.  Here, my scotch eggs are starter/main course with cured salmon and fennel and orange salad.
The smoked salmon was cured with star anise, fennel seed, orange zest, sugar and salt. For this recipe, you don't need to cure the salmon overnight,  just leave it in the fridge for 12 hours, rinse the salt away, and the cured salmon is ready to eat.

As for the scotch eggs, cook for 5 minutes in boiling water and remove from heat. Then you coat breadcrumb and deep fry them.  You want to have soft runny yolk when cut, so it is important not to over cook your eggs. You can use quail eggs if you like but I must let you know it is not an easy task to peel small and slippery soft quail eggs. Check out my other Scotch Eggs with Thai Red Curry Paste here.
Fennel and orange make great salad combination and is very nice with the orange cured salmon.




Scotch Eggs with Orange Cured Salmon
Adapted from Cuisine Magzine

Cured Salmon
2 star anise
1 teaspoon fennel seeds
1 teaspoon coriander seeds
200g rock salt
60g sugar
zest of 1 orange
200g piece salmon fillet, trimmed and cleaned

Method

• Grind the star anise, coriander seeds and fennel seeds in a mortar and pestle. Mix together with the salt and sugar then zest the orange over the salt mix, so that the mix catches all the orange's spray and oils. Mix well to combine.

• Place some salt mix on a tray then place the salmon top. Cover with the remaining salt mix then wrap tightly in cling film and refrigerate for 12 Hours. Wash the salt mix off well and pat the salmon dry. Slice into strips.

Scotch eggs
8 eggs
250g smoked salmon trimmings
50g smoked salmon (cured salmon)
zest of 1/4 lemon  (1/2 tbsp lemon juice)
5g chopped parsley (dill)
pinch of salt
pinch of sweet smoked paprika
1 cup plain flour
1 1/2 cups breadcrumbs (panko)
vegetable for frying

Method

• Bring a deep saucepan of water to a rapid boil then add 6 eggs and boil for exactly 5 minutes. 
• Remove and place into a bowl of iced water to cool. When cooled, carefully peel then reserve until ready to use.

• Put both the salmon trimmings and paprika smoked salmon (cured salmon and dill)in a food processor and blend with a good pinch of salt until a nice smooth paste forms. Transfer to a bowl and mix in the parsley, salt and paprika. Lay a sheet of plastic wrap on a bench then put the salmon in the middle of it. Cover with another sheet of plastic wrap then gently roll out with a rolling pin until you have a thin sheet of salmon.

• Remove the top sheet sheet of plastic wrap and cut the salmon into 6 squares. Carefully wrap each egg in a square of salmon, pressing it on so that the eggs are well coated.(rest in the fridge until ready for deep frying)

• Preheat the oven to 170C and heat a deep fry to 170C. Put the remaining eggs in a bowl and beat lightly. Put the flour on a small plate and the coated eggs in flour then dip in the egg mix and finally coat with breadcrumbs, pressing them on gently.
• Deep-fry the eggs until golden then drain on kitchen paper.Put in the oven for 5 minutes, just to make sure that the yolks are warmed through. Season and serve.

Linking this post to Little Thumbs Up 'Eggs' hosted by Baby Sumo of Eat Your Heart Out,  organised by Zoe from Bake for Happy Kids and Doreen from My little favourite DIY

Therefore go and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit, and teaching them to obey everything I have commanded you.

Matthew 28;19-20

The Bible has commanded us to put our faith in action. For the past two weeks, Sunday school children learned to share the Gospel message, sing the Wordless Book song, do a Wordless book puzzle and knot Wordless strings bracelets.

Wordless Book Song

BLACK My heart was dark with sin Until the Saviour came in (Romans 3:23)

RED        His precious blood, I know Has washed me white as snow(1 Corinthians 15:3-4)

WHITE    And in God's Word I'm told(John 3:16)

YELLOW I'll walk the streets of gold, (John 1:12)

GREEN   To grow in Christ each day ,I read my Bible and pray(Hebrews 13:5)

I Am The Living One

I cooked some Thai inspired dishes recently.  Pineapple Fried Rice, Roast Duck Salad with Lychee and Pomelo and Spicy Fish Mousse (Otah)

 Pineapple Fried Rice

Sometimes you think you are a pro in the kitchen, you can whip up a dish easily with just a glance at the recipe. But you are proven wrong. Take this Thai Pineapple Rice for instance, Garlic and shallots were nearly burnt, sauce was poured in too early and rice was mixed before the chicken and prawns were fried! All this spelled DISASTER but thankfully it tasted not too bad though lacking in pineapple flavour.
I have bought a fresh pineapple for this dish and it is more for presentation purpose than to use the fresh pineapples to cook.  If I had followed the recipe closely, and do it accordingly, I would say this recipe is a keeper.
I have used less tumeric and more rice and the rest of ingredients are all estimated. However, I think canned pineapple is a better choice because the juice and flesh are sweeter. My rice also lacked  pineapple flavour(added more belacan, I read as 1 tablespoon) or it could be due to the burnt garlic and shallot (most likely both)
I have to try this again to know and for sure I will follow the recipe to the tee.

Thai Pineapple Rice
Adapted from Noobcook
serves 2-3
Ingredients

1 tsp tumeric powder
1 tbsp pineapple juice
1 tbsp fish sauce
1 tbsp ikan bilis or chicken seasoning powder(chicken seasoning powder)
350g cooked long grain rice, refrigerated overnight
2 tbsp cooking oil
30g butter3 shallots, peeled and minced
3 garlic cloves, peel and minced
1 heaped tsp shrimp paste
6 prawns peeled, de-veined and diced
100g boneless chicken breast, cut to bite-sized pieces: marinate with 1/2 tsp sesame oil and 1/4 tsplight soy sauce(chicken thigh)
100g diced pineapple, fresh or canned(fresh)
2 tbsp roasted cashew nuts
2 tbsp dried raisins
pork or chicken floss(omitted)
coriander

Method

Combine tumeric, pineapple juice, fish sauce and seasoning powder in a non stain bowl. Mix well and set aside.

Heat oil and butter in wok, stir fry shallot and garlic for about 30 seconds or until the shallots start to soften.

Add shrimp paste, stir fry for about 1 minute until you smell the pungent aroma.

Add chicken and stir fry until they just turn opaque. Add prawns, stir fry until semi-cooked .Add rice and pour the sauce over. Stir fry until the rice grains are dry and evenly-coasted in the sauce. 

Add pineapple, cashew nuts, raisins and stir fry for another minute or two. Ladle pineapple rice to serving bowl and garnish with meat floss and coriander.

Roast Duck Salad with Lychee and Pomelo

I love this salad. It has all the Thai elements. Sweet, sour and spicy. You can use any salad leaves you like. The star is the dressing. Always taste and adjust to your liking before tossing and serving.

Ingredients for the Dressing(Nahm jim)
Gourmet Traveller
serves 4

2 small red birdseye chillies
1 small garlic clove
2 tsp light palm sugar, or to taste
2 tbsp lime juice, or to taste
2 tbsop fish sauce, or to taste

1 roast duck breast, deboned (store bought)
A bag of mix salad leaves
coriander leaves
fresh sliced chillies
lychee, use canned if fresh not available
pomelo

Pound chilli and garlic to a coarse paste in a mortar and pestle, stir in remaining ingredients and set aside.
Add nahm jin to salad, roast duck, lychee and pomelo. Toss and serve.

Spicy Fish Mousse

A Thai inspired steamed otah with a distinct kaffir leaf fragrance and a lighter texture.  The Singapore or  certain Malaysian style  are usually blended with some spices and are grilled. I like this version very much.

Spicy Fish Mousse(Otah)

300g or more horse mackeral, or batang fish
200g fish paste
1 tablespoon fish sauce
3 tablespoon of chilli paste*
2 tablespoon corn flour
1/4 tsp sugar
1/2 cup thick coconut milk
5 kaffir leaves, finely sliced
A dash of pepper

Extra finely shredded kaffir leaves for garnishing


Method

• Scrape out fish meat and mix with fish paste. Into a mixing bowl, add fish sauce, chilli paste,corn flour, coconut milk and kaffir leaves. Mix thoroughly until well blended. 
• Lay a blanched banana leaf at the bottom of a small steaming tray. Pour mixture onto the tray and steam for 15 minutes.
• Grill the cooked mousse for another 15 minutes at 200C.(optional step if you prefer firmer texture)
• Garnish with finely shredded kaffir leaves.

 *Chilli paste of red chillies, lemon grass and kaffir leaves, garlic and shallots,salt and oil.

I am the Living One; I was dead, and now look, I am alive for ever and ever!  Revelation 1:18

We Brought Nothing Into The World

I am now in the midst of clearing my fridge leftovers, and have gotten rid of the milks to bake Tres Leches cakes, Lemon and Thyme to crackers, thyme and tarragon to pork stew. Now I have coriander, spring onions, feta cheese and cashew nuts into this, Watermelon and Feta Salad with Coriander Pesto.
Watermelon and feta salad with coriander pesto, a Greek inspired salad that is so perfect for our hot weather home entertaining. This coriander pesto is an asian twist to basil and pine nuts pesto. This salad makes an excellent starter/salad for outdoor dining like barbecue.  It is so effortlessly prepared and take seconds to assemble.  You will love the juicy sweet taste of watermelon mixed with salty cheese and  nutty herb taste

Coriander Pesto
Adapted from Taste.com.au

Ingredients

2 cups fresh coriander leaves, coarsely chopped
1/4 cup spring onion, chopped
2 garlic cloves, choppped
45g toasted cashew nuts
35g finely grated parmesan
125ml light olive or peanut oil, plus extra oil
salt to taste
Method

• Place the coriander,garlic,cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (alternatively, place ingredients in a mortar and pound with a pestle until well combined).
• With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
• Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).

 Cut watermelon into bite-size cubes, crumble feta cheese and pipe or spoon pesto. Garnish with coriander leaves and scatter sliced red onions(optional).

Pesto can be used in many ways. You can toss it with pasta, Spread it on bread or as appetizer dip. You can also stuff it on meat, or mix it with mashed potatoes. Lastly, you can drizzle it on grilled meat like steak or vegetables.

Pasta with Coriander Pesto. Simply Delicious!










For we brought nothing into the world and we can take nothing out of it. 1 Timothy 6:7