It’s August, I honestly feel like I have just done the July, In My Kitchen post a week ago.
This is gorgeous fresh salmon mince that I buy from Sydney Fish markets 500gm for $10.00. I love it to make stuffing for whole fish or larb or the yummy salmon and quinoa cakes above. It’s boneless and fatless and minced.
Now here is something you don’t see every day. Coconut Jam from Vanuatu. This was given to me by my sister. She spent 2 weeks in Vanuatu travelling between the Islands as a volunteer nurse. I am thrilled that she actually brought me something when she was so busy helping people. I am going to make something delicious with it. It came from the island of Santos.
And what are these?. Do you recognise the pattern….? These are chocolate made by a woman I admire and adore for her strength, her humour and her ability to bring people together Celia from www.figjamandlimecordial.com. Dark chocolate with soft peanut butter and crunchy feuilletine.
And not to be outdone by his wife this is Quince jelly made by Pete, the talented jam maker & Celia’s husband. It is a beautiful colour and texture. I look forward to using it and eating it. The only other thing in my kitchen today is this book. It’s sitting on the end of the bench waiting for me to go to bed and read. By the time you read this I will be on a plane to Penang and on to KL for a bit of a mini food tour. I am looking forward to the inspiration and taking photos.
Why not go and visit Celia www.figjamandlimecordial.com and see what everyone else is doing this month. Meantime this is what I’ve made with my Salmon mince.
- 2 cups cooked quinoa
- 500gm(8oz) raw salmon mince ( or other fish minced in a food processor)
- 1 Tablespoon of green curry paste
- 1 Tablespoon grated ginger
- 1 teaspooon of caster sugar (white)
- 1 Tablespoon fish sauce
- ½ cup of clean well chopped leaves stems and roots of coriander
- 1 egg
- a tiny pinch of salt
- 250gm (4oz) snow peas
- 1 grated carrot
- 2 tablespooons oil
- ½ teaspoon crushed garlic
- 1 small sliced onion
- ¼ cup of chicken stock
- 1 Tablespoon tomato sauce ( ketchup)
- 1 Tablespoon sweet soy sauce
- 1 Tablespoon brown sugar
- ½ bunch coriander to finish
- Add all of the fish cakes ingredients into a mixing bowl and mix well. The mixture will not be runny or too loose to hold the patties shape. If it is, add a small amount of breadcrumbs.
- Shape the patties making them the size of hamburger patties. The mixture will easily make 6-8. Prepare a tray with draining paper. Prepare the ingredeints for the quick vegetable dish before you start frying the cakes
- Heat a shallow fry pan with 1 cm of oil and fry till browned on one side , Flip. They will only take a couple of minutes each side. Do not cook too long. They will continue to cook while you make the vegetables.
- Heat another medium fry pan over high heat. Add the oil and onion and toss for 1 minute then add the garlic and ginger. Sauté till fragrant then add the stock, tomato sauce, sugar, sweet soy, and a little salt. Stir well and when it starts to steam and come to the boil add the grated carrot and the snow peas and toss till warm and the peas are only just wilting. Take off the heat and serve. Add some chopped coriander.
- Serve with rice or just by itself.
So you soooooon!