My husband missed his calling as a baker. He has a real flair for bread. This is his pizza dough recipe, perfected over the course of the last few years. Using wholemeal flour is a relatively new tweak but we’ll never go back. It gives the […]
Food is evocative. And the memories it evokes can last a lifetime. Its been over 20 years since our father passed away yet I still get the strongest memories of him whenever I smell cheese scones baking. It’s one of my favourite childhood memories – […]
Anyone who knows me well will confirm that I’m a bit of a salmon junkie. I will eat it as often as possible and enjoy it no matter what cuisine its with or how its prepared – raw, smoked, cured, poached, grilled, deep-fried, roasted… its all very very good.
Image from bigstock.com
My number one choice is the sashimi from our favourite Japanese restaurant, but my go-to preparation at home is teriyaki salmon. Making your own teriyaki sauce for this recipe will really make a difference, so its worth investing a little on the right ingredients. Its vital to use Japanese soy sauce for this (I prefer Yamasa brand), and not Chinese soy sauce. The Japanese soy is lighter, less intense and provides a good salty sweetness.
I could quite happily spend hours wandering around my favourite Asian speciality store looking at all the interesting produce and ingredients. On almost every visit I sneak a few extra goodies into my shopping basket that weren’t on my list. You should easily find all the ingredients for this sauce in the Japanese section of your local speciality store, or even in some supermarkets. They are all very common sauces when preparing Japanese recipes so if you enjoy Japanese cuisine, they’ll be a very useful addition to your pantry.
This is such a great recipe. Once you have stocked your pantry with the ingredients, its so easy to create this sensational sauce. The sweet, salty, sticky teriyaki marinade matches beautifully with the richness of the salmon yet it works equally well with chicken or a white fish, or even tofu if vegetarian is your thing. Just writing this makes me want to cook it again…………
- ⅓ cup (85 ml) Japanese soy sauce
- ⅓ cup (85 ml) mirin
- ⅓ cup (85 ml) dry sake
- 1-2 tbsp caster sugar, depending on how sweet you want your sauce
- 150-200g salmon per person
- 1 tbsp butter
- Your choice of seasonal vegetables, cut into ribbons or strips. I like to use snow peas, bean spouts, carrot, capsicum, beans and onion
- Steamed rice or soba noodles to serve
- Sliced spring onion and sesame seeds, to garnish
- First, make the teriyaki sauce. Add all ingredients to a small pot and bring to the boil, stirring occasionally. Let it bubble for a couple of minutes to completely dissolve the sugar. Set aside to cool.
- Remove the skin from the salmon and carefully check for any pin bones. Gently remove any that you find. I don't have a special pair of pin-boning tweezers - I just use an old pair of eye-brow tweezers (which I keep in the kitchen drawer and use only for this purpose!) and they do the job well.
- Cut the salmon into the portion size you wish to serve. Place in a non-metallic bowl or container and pour over the cooled teriyaki sauce. Cover and refrigerate to marinate for at least 4 hours.
- Cook the rice or soba noodles according to the packet instructions.
- When ready to cook, preheat your oven to 200C Fan Bake. You can also grill the salmon if you prefer, but I like the way the marinade caramelises when you bake it like this.
- Drain the salmon, reserving the marinade. Pat the salmon dry with paper towels. Place an appropriately sized roasting pan in your oven with a splash of oil in it. You don't need much oil, just enough to stop the fish sticking. Let it heat up for about 5 minutes, then carefully put your salmon in to the pan. Watch as it may spit a bit when it hits the hot oil.
- Cook the salmon for around 10 minutes, or until its cooked to your liking. I like my salmon medium-rare.
- While the salmon is cooking, pour the reserved marinade into a pot and bring it to the boil. Let it simmer away until it has reduced slightly and become a bit thicker.
- Heat a frypan over a high heat and drop in the butter. While still foaming toss in the vegetables. Quickly stir-fry the vegetables until tender but still crisp. Add 2 tbsp of the reserved and reduced marinade to flavour the vegetables. Because of the saltiness of the soy you won't need any additional seasoning.
- Place the cooked rice or noodles on a plate, top with the vegetables and a portion of salmon. Pour over a few spoonfuls of the reduced marinade as a sauce. Garnish with the sesame seeds and sliced spring onion. Sensational!
Traditionally made with apples as a gorgeous dessert, a Tarte Tatin combines fruit caramelised in butter and sugar with flaky pastry. Baked upside-down, the pastry goes beautifully crisp while the fruit softens and the juices create a delicious sauce with the caramel. This tomato version made […]
Zucchini (courgette) can be so underrated. While it can be a reasonably bland vegetable on its own, and it goes horribly soggy when its been plainly boiled, it really comes in to its own when matched with the strong flavours of mint, feta and garlic.
These fritters allow the zucchini to show you what its got. They’re gloriously light yet full of flavour and make a wonderful weekend brunch or light lunch if served with a fresh salad.
These quantities will make around 20 fritters about the size of a jam jar lid, enough for a lunch for 4.
Serves: 20 fritters
- 4 zucchini, coarsely grated
- 1 cup peas (frozen are fine)
- ¼ cup mint leaves, chopped
- 2 cloves garlic, crushed
- ½ cup feta, diced (optional)
- ½ cup grated cheese
- 1 egg, separated
- 1 cup flour
- ½ tsp baking powder
- salt and freshly ground pepper to taste
- oil, for shallow frying
- Place the grated zucchini, peas, mint, garlic, feta, grated cheese, and the egg yolk in a large bowl and mix well to combine. Sift on the flour and baking powder and stir well. Season well with salt and pepper.
- Whisk the egg white until soft peaks form, and then fold gently into the zucchini mixture.
- Heat the oil in a large frypan over a medium heat. Add spoonfuls of the batter and fry gently until you see bubbles bursting through the middle of the mixture and the underside is golden. Flip gently and fry the other side until golden. Do this carefully because this is quite a soft mix. Drain the fritters on paper towels and serve warm.
Succulent pork sliced thinly, coated with the warm flavours of cumin and coriander, and then swirled with a creamy, tangy coconut and lime sauce… This recipe is one of those meals you’ll make again and again. Coconut and lime is a classic combination, and together they really make […]
I just love these puddings. They’re the perfect dinner party dessert for me – fast to prepare in advance, a little bit indulgent and taste spectacular. Despite the fact they are made from basically nothing but cream and sugar, they are surprisingly light and don’t leave you feeling like […]
Our philosophy is simple. Good produce, prepared well, eaten for pleasure.
Food is a passion. We whole-heartedly believe in using fresh, seasonal produce, and organic, free range meats and poultry whenever possible. Free range eggs are a must. When time and situation permit, there is nothing like the satisfaction of growing your own fruit and vegetables and using them to prepare a delicious meal. Sauces, dressings, breads and even pasta are infinitely more satisfying when you have had a hand in their preparation.
In saying that however, there is also a time and place for certain store-bought ingredients – who can deny the taste of Kewpie Japanese mayonnaise is hard to replicate, and that dried pasta or packet tortilla bread can help you prepare a delicious mid-week meal in minutes.
Here we will bring you a balance of both quick, easy and most importantly DELICIOUS recipes and meal ideas to brighten up your working week as well as suggestions for when you have a bit more time (and energy!) to spend in the kitchen.
We hope you enjoy these recipes as much as we do.
The Fare Sage, established 2016
I love my garden. Actually I love the idea of my garden more than the art of gardening. All that weeding, pruning, waiting for things to grow… Herbs are the ideal solution. For the most part they’re easy-care, low maintenance plants able to be used […]