Taking on Jamie - # Four - Green Tea Salmon with Coconut Rice

Back trying to compete with Jamie on the 15 minute Meals
So we didn't do quite so well this time on the timing
The coconut rice took a lot longer to cook nearly 20 minutes, so that stuffed that up

Plus the wine was flowing so maybe not quite as co-ordinated as could be

 Mind you a great dish, nevertheless. Thank you Jamie

Salmon Steaks seasoned with S & P and Green Tea
Sitting on a bed of Coconut Citrusy Rice
Garnished with some fresh chili and coriander leaves

Served with a side of Green Vege with a Spicy Miso Sauce
It really was delightful and, there was enough left over for lunch for 1, the next day
You can buy the Miso and Green Tea from the supermarket...so no specialty shopping necessary

For 4 people
4 Salmon Steaks Skin on
Sea salt & freshly ground black pepper
2 teabags of green tea
Little olive oil

1 can coconut milk
Same amount of Basmati Rice
1 can boiling water
1/2 lemon end cut off so it can stand on its base

Miso Sauce
2 x Packets Miso into blender
1/2 chili chopped
1/2 bunch Coriander stalks and all break them up
1 tablespoon Honey
Thumb size piece of ginger, peeled and chopped
Juice 1/2 lemon
2-3 tbs soy sauce
Splash hot water

Vege You can work out the amounts required
Asparagus if in season or
I used Green Beans
Tender stem Broccoli
Snow peas
Garnish 
Finelt sliced Chili
Coriander leaves and may some lemon wedges

So, with the 15 minute cooking programme, you do need to do some prep
Have all of your ingredients ready to go on the bench
Jug of water boiling
Pans, hot on the stove

Also when making the sauce, pays to chop the chili and ginger before adding to the blender
or they will take ages to blend down


Season salmon with S & P and Green Tea
Pat down well into fish
Into med hot pan with a little oil
Skin side down
Turn heat down to medium
Cook for about 4-5 minutes
This will help to crisp up the skin

Meanwhile
Start Rice
Place Coconut milk into hot pan. 
Fill the empty can with rice
Add to pan, then
Fill can with Boiling water
Good pinch Salt
Stir
Push 1/2 lemon end off into rice
Cover and simmer 10 minutes (if you are lucky)

Now onto the Miso sauce
Put all the ingredients into a blender and whiz.
This will take at least a minute to blend properly

Make sure you have a pot of salted boiling water ready on the stove for the vege

Meanwhile back to the Fish
Turn Fish when nearly cooked
and the skin crispy
Remove  from pan, take skin off the filets and
Put skin. back into hot pan on soft side about 30 secs
for final crisping,



Put all of the vege into the boiling water stalks down first
Squash down with a lid and cook for about 3 -4 minutes

Drain Vege
Pour Miso dressing on platter
Add Vege on top

When Rice is cooked take the cooked lemon out with tongs
and squeeze over the top over the rice
Mix
Taste and check seasoning. It will probably need more salt

Onto a serving dish
Put Flaked Salmon on top
Garnish with chili and coriander leaves and broken up crispy skin
And there's a customer waiting already

Yum but as you can see it took a lot longer. The rice just wasn't ready in time. I could blame the wine as well but if the rice had been ready. I reckon it would have taken 20 minutes

Here's a little movie 28 minutes condensed to 1 minute.
It's very funny We've popped it on youtube  Had trouble loading it on here, so here is the link

http://youtu.be/cyghxxDIf2I

Copy it and paste in into search bar and have a laugh

Taking On Jamie -Dish 3 - Sizzling Beef

So back on track, Taking On Jamie.
An Asian style dish. Great flavours and we did this one in just over 15 minutes
As usual I got everything ready. All utensils and ingredients lined up and Pans on stove
Plus a jug of boiling water ready to cook the Noodles
Be aware All this preparation actually adds 5 minutes or so to the time
But we did well I think

My Grandson Joseph loved it, in fact it has been requested for Grandma's Dinner next week

For 4 people

Handful cashews
Same amount of sesame seeds
2 pieces Sirloin steak, fat removed for speed
Salt and Pepper
2 tablespoons 5 spice powder
Sesame oil

250 gms mushrooms, broken up

Egg noodles, 4 nests
1 red chili chopped
Thumb size piece of peeled ginger, chopped
1/2 bunch coriander


100 gms fresh prawns peeled and tailed
2 cloves garlic peeled and fine chopped

Bean sprouts

3 Heaped tablespoons Hoisin Sauce
2 tablespoons Soy Sauce

Juice of a lime

Crunchy Lettuce leaves
Couple of Radishes
Some slices of cucumber
Coriander leaves for garnish

So
Everybody ready
Get Set
Go
Add a little Sesame oil to a hot pan
Add nuts and seeds and toss around and let toast for 2-3 minutes

Place steak on board
Season S & P and 5 spice  both sides
Rub around the board to pick up any spare seasoning

Little Sesame oil into another hot pan
Add steak

2 minutes
Turn
Break up mushrooms and add to steak pan
Shake
Cook another 2 minutes and remove steak from pan and set aside

Remove nuts and set aside

Meanwhile lets get onto the Noodles
First make the base for the noodles
Add the chili, ginger and coriander to the food processor and whiz
till makes a nice paste
Add noodles to a pot and cover with boiling water

Simmer for 2-3 minutes till they are soft

Take steaks out, leave mushrooms to continue cooking

In the pan you used for the nuts
Add a little more Sesame Oil
Add blitzed sauce
Shake about

Throw in the Prawns
Add couple cloves chopped garlic for added flavour

Toss
Add Bean sprouts
Mix
Then the real Asian flavour
Add
Hoisin sauce 
Soy sauce

Toss around

Squeeze over Juice of the lime
Pick off some Coriander leaves from your garnish and add

Drag the noodles out of the water and place into sauce
Toss well

Distribute into serving bowls
Now just add the crunchy salad ingredients

Sprinkle mushrooms on top

Slice the steak and add
Pop the toasted nuts on top
Have some lime wedges and chopped chilli for people to add
There ya go 

Here's Jamie's Version Mine looking pretty good I reckon