Get a refreshing taste of South East Asia at home

Smoked Mackerel, Orange, Hazelnut & Red Cabbage Salad

Serves: 4

Ingredients

Cabbage, red: 500 gm

Mackerel, flaked, smoked: 200 gm

Orange, segmented: 2 pc

Hazelnut: 50 gm

Baby spinach 100 gm

Chives, chopped: 10 gm

Lemon juice: 10 ml

Extra virgin olive oil : 40 ml

Salt and pepper to taste

Method

Thinly slice the cabbage, wash under running cold water and pat dry with cloth.

Roast hazelnuts in the oven at 180°C for 7-8 minutes.

Gently toss together the cabbage, mackerel, hazelnuts, orange, spinach and chives.

Whisk together lemon juice and olive oil, and lightly dress.

Season with salt and pepper. Serve.

Serves: 4

Ingredients

Salmon fillet: 800 gm

Olive oil: 20 gm

New potato: 400 gm

Butter : 100 gm

Lemon: ½ pc

Lippet capers : 20 gm

Parsley, chopped: 10 gm

Salt to taste

Black pepper, freshly cracked to taste

Method

Boil potato in salted water for 20-25 minutes until cooked.

Strain, add half the butter, lightly crush with a fork, and season.

Cut the salmon into four portions, season generously with salt and freshly cracked black pepper.

Heat the olive oil in a large non-stick frying pan.

When the oil is hot, place the salmon (skin side down) in the pan.

After 15-20 seconds, reduce the heat and allow the salmon to cook for 5 minutes.

When it has nearly cooked through, turn the heat back up, add the remaining butter and squeeze over the lemon juice.

Turn the salmon on to the flesh, and allow to cook for a further minute. Add the capers and chopped parsley.

Plate the salmon on the crushed new potato and drizzle round with the caper and parsley butter from the pan.

Serves: 4

Ingredients

Rhubarb: 500 gm

Sugar, brown: 30 gm

Double cream: 500 L

Orange zest : 1 orange

Vanilla pods, split: 2 pc

Greek yoghurt: 125 gm

Rhubarb compote: 250 gm

Method

Wash and cut the rhubarb into 1-inch cubes and place in a baking tray.

Sprinkle with the brown sugar and roast at 180°C for 10 minutes.

Remove from the oven and strain off the excess liquid. Allow to cool.

Whip the cream, orange zest and vanilla together.

Fold in the yogurt and half of the rhubarb compote.

Layer with the rest of the compote into a glass and serve.