Last night I had planned to make my poached salmon with baked chips (check the recipe page, pretty sure it’s there, if not I will add it one day basically because it’s awesome and super easy, along with being low cal and quite healthy, and it has potato chips!)I But… my oven is broken, and the part didn’t come in yesterday, so I’m having another oven-less day.
I decided instead to do pan-fried salmon with mash. But the salmon pieces were tiny, and that was a bit boring, so I decided to flash up the pan. My accompanying dish was a masterpiece if I do say so myself.
Chorizo Peas with Tamarillo Caramelised Onion
- 1 Chorizo, sliced v thinly
- 2 Red Onions
- 3 Tamarillo
- 1/4c red wine
- splash of rice wine vinegar
- 2 Tbsp Brown Sugar
Heat a large frypan with a small amount of oil, fry off the chorizo until crisped. Remove from pan and allow to drain on a paper towel. Then add onions and cook until they start to go transparent. Then add wine, vinegar, tamarillo and sugar cook until caramelised. Add the peas and cook quickly. Mmm mm mmmm
Asparagus – yum! I should have taken photos, however I wasn’t aware of just how good this would taste until I was halfway through eating it. I have however tonight been inspired by KatySheCooks‘s roast asparagus recipe to share this tidbit with you.
I do these poach/roasted potatoes which are divine, and the other day had a bunch of other vegies lying around that I decided to see how they would react to the same treatment. The conclusion? You get these great rich caramel flavours, a mix of crunchy and soft textures, and it just makes goodness in your mouth. Plus as with many of my favourites, looks quite fancy, doesn’t take much work. What I did:
Poachy Roast Salad
- 2 Kipfler Potatoes with skin on in 1cm slices
- 1 Zucchini, ribboned (use a potato peeler)
- Pumpkin 1 cm slices, roughly the same amount and size as your potato
- Garlic cloves, whole peeled
- Cherry tomatoes (1/2 punnet)
- Button mushrooms, halved
- 1 bunch of asparagus
- Olives a good handful pitted Kalamata
- 1 Tbsp capers
- Fried sage leaves
- Toasted nuts (I used Hazelnuts and Pine Nuts)
- white wine herby vinegar dressing
- 250mls chicken stock
Preheat the oven to 180 degrees
Put the potatoes, garlic and pumpkin into a baking dish, pour the stock over. Cook 25 mins, add mushrooms and asparagus cook another 10 mins (most of the stock have been absorbed).
Turn the oven up to 250, add tomatoes, and zucchini, cook 15 mins.
Remove, add the rest of the ingredients, and chow down.