Teriyaki Salmon

I first found this little duo together in a sushi-roll and my life has honestly not been the same since.  There's just something about the dry texture of grilled or fried salmon and the sweet stickiness of Teriyaki that just creates a little taste explosion.

Again like the vast majority of what I cook this is super simple and requires very minimal effort.

Teriyaki

1/3 Cup Soy Sauce
1/2 Cup Red Wine

1 Tablespoon BBQ Sauce
2 Teaspoons Minced Garlic
2 Teaspoons Minced Ginger
2 Tablespoons brown sugar

Grill/Fry three Salmon fillets until half cooked, drain excess oil and pout Teriyaki mix over fish, being sure to coat the underside.

The mix will reduce significantly so make sure you continue to coast the fillets as it begins to thicken.

Served on a bed of brown rice but could easily be substituted for Soba noodles or similar.


 Hot Tip: Tastes just as good the next day wrapped up in a tortilla with a little Japanese mayo! So much salty goodness!

Spiced Chicken & Pear Salsa Soft Shell Tacos

Taco Time!

Just a bit of a summer throwback, nothing make you appreciate warmer weather like a taco and a cold pear cider.

You can pick up these small tortillas from your local supermarket and just warm them in the oven or in a pan before you serve.

Pear Salsa (Make the day before)

2 Pears, Diced into about 1/2 cm chunks

2 Brown Onions, Same consistency as the pears.

2 Tbsp Honey

2 Tbsp Finely Chopped Mint

2 Tsp White Vinegar

Combine together and leave in fridge overnight

Chicken

Complete basic just coated in rice flour then egg then Moroccan Spice mix. Fried in shallow olive oil.

I added just a smear of Japonese Mayo to my tacos just to give it a but of a creamier texture without adding anymore sweetness.

Food Porn: Chin Chin, Melbourne

A couple of amazing meals down in Melbourne for the week but by far was dinner at Chin Chin on Flinders Lane.

 Chicken and Corn Steamed Dumplings

  Beef Ribs

Crispy Barramundi & Green Apple Salad with Caramelized Pork (Absolute winner of the night!)

Pulled Pork Pancake

Kingfish Sashimi

Pear and Vanilla Bean Frappe

I got massively hooked on these guys at my local cafe, my neighbor and I would head down in between study breaks on the weekend and catch on our respective weeks and moan about how we have no time for a social life, so keeping that in mind now that our Australian summer has come to an end we wanted to kick of Autumn with our own take on it.

Crazy simple to make, these are massive so scale down to what you want. For two Frappes you want two cans of pear halves, separate the flesh and the nectar and keep the nectar in the fridge and the flesh in the freezer overnight. The next day your good to go, chuck it all in a blender along with scrapings of a vanilla bean or 1tsp of vanilla paste.

Verdict? Even better than from the cafe, using 100% frozen pear without using ice makes for a smoother consistency but can lead to pear overload.

Pistachio & Cardamom Cheesecake

A recipe like this is probably something I will only make once in a while, I'm really not one for deserts and frankly having a whole cheesecake sitting in my fridge scares me as to how much damage it can cause.

So luckily for all my friends they will be spoilt with a slice of this temtping desert.

Recipe adapted via

Pumpkin & Ricotta Lasagna Muffins

Over a year ago I blogged about Lasagna Muffins, and so far it has been my second most popular post behind the low-fat Spanakopita.

I regularly make these little bad boys and decided to share one of my favourite alternatives to the original.

The recipe is basically the same, spray two muffin trays with oil, put one wonton skin as the base layer with filling and cheese, repeat, and finally spread a small amount of the fill on the top layer for colour.

I used half a large pumpkin and 500g of Ricotta to make 16 of these

Original Recipe Here

Turkey & Pear Sliders

- Fresh Bread Rolls (Ciabatta Rolls Used Here)
- 500g Minced Turkey, Lean
- 1/4 Pomegranate
- 3 Pears (2 Diced, 1 sliced horizontally)
- 3 Tbsp Low Fat Sour Cream
- 70g Blue Cheese
- 1/4 Cup Roughly Chopped Fennel
- 1 Brown Onion, Diced
- 1 Packet of Spinach

Combine Turkey, Onion and Diced Pears and shape into palm sized patties
Grill of fry until cooked through.

Warm the Blue Cheese over heat until it is quite soft, at this point add the Fennel, and sour cream and combine well.

Knock the pomegranate jewels out of the shell and rinse and set aside.

Once everything is prepared it time to get your sliders together, start with halving the rolls and spreading a heaped tablespoon of the blue-cheese mix onto the base, layer with some spinach and throw a few pomegranate jewels on top. Next goes the turkey burger and finally add one or two slices of pear to make sure you get a hit of that flavour.

These are an awesome crowd pleaser, and you really cant go wrong with burgers!