James Street South Cookery School: Asian flavours with salmon and pork belly
SUMMER is drawing to a close and after a week or two in Spain we are usually fed up with tapas or have eaten enough pasta in Italy to last us a lifetime.
I always find after a holiday to Europe that I have a real craving for Asian influenced dishes, with its freshness and spice – and nothing beats a quick and easy noodle dish with salmon, great for the brain and super easy to do.
Both this week's recipes are spice-infused to mix up the messages at this time of year. The second dish is pork belly, and while there is a bit more cooking and technique involved, once cooked it is super tasty and always a real crowd pleaser.
I always find that, once people have completed one class at the Cookery School, they love coming back for more, as they will have all the spices in the cupboard and want more ways to utilise them.
In the next couple of weeks, we plan to launch a vegetarian curry class – so keep your eyes on the website for more details.
:: Salmon with Noodles (Serves 4)
250g rice noodles
4 salmon fillets, skin off and cut into strips
2 tblsp red curry paste
50g sugar snap peas
½ red pepper, deseeded and cut into thin slices
1 carrot, peeled and cut into thin slices
1 spring onion, sliced into thin slices
3 tblsp groundnut oil
1 tblsp sesame seeds
2 tblsp chopped coriander
1) Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant.
Add the pepper, carrots, sugar snaps and half the spring onions. Add the coconut milk and bring to a simmer, do not boil. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
2) Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander, sesame seeds and spring onions.
:: Pork Belly Marinade (Serves 4)
1 kg pork belly
1 litre apple juice
80 ml soy sauce
3 inches ginger, roughly chopped
20 parsley stalks
1 bulb garlic chopped
½ bottle white wine
½ tsp cumin
2 tbsp dried chilli flakes
4 tbsp honey
2 tbsp salt
3 bay leaves
Combine all ingredients and cover pork belly. Leave to marinade for 24 hours.
1) Pre-heat oven to 180C
2) Remove pork belly from marinade and leave to the side
3) Place the pork belly in the oven on a roasting tray and cook for 12 minutes, then turn over in oven and cook for a further 8 minutes.
4) Remove the pork belly from the oven and leave to rest for 6 minutes and slice thinly and serve with coconut rice or noodles.