Planning a “dinner for two” but stuck for ideas and can’t bare the thought of spending the whole evening slaving away in the kitchen? Why not try this amazing little dinner and dessert combo that is packed full of flavour, easy on the eye and sure to please even the toughest of critics. Despite looking like something you would see served up at a fine dining restaurant, both of these recipes are very simple and easy to prepare, leaving you plenty of time to sit back, relax and enjoy yourself.
Thai Lime and Coconut Salmon Parcels with Lemongrass Infused Rice
What you need…
- 2 salmon fillets
- 1 fresh lime, thinly sliced
- 1 red chilli, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 shallots, chopped
- 2 kaffir lime leaves, finely diced
- small bunch coriander, chopped
- 1 tsp green curry paste
- 1 cup light coconut milk
- 1 tbsp fish sauce
- 2 lemongrass stalks, bruised
- ½ Chinese wombok, finely sliced
- 1 cup Jasmine rice, rinsed and drained
- ½ tbsp toasted sesame seeds
- Steamed greens to serve
What to do…
Pre-heat fan forced oven to 200 degrees Celsius.
Next place 2 cups of water in a saucepan and bring to the boil. Add a pinch of salt, the lemongrass and the rice. Turn the heat down to a simmer, cover with a tight lid and cook for about 20-25 minutes or until all the water has been absorbed.
Meanwhile, spread two large pieces of alfoil down on a clean working surface and then place a piece of baking paper over the top. Divide the wombok amongst the sheets of paper and then top each with a salmon fillet. Next start layering the salmon fillets with the fresh lime slices followed by the shallots, garlic, coriander, chilli and kaffir lime leaves.
Add the coconut milk, fish sauce and curry paste to a bowl and stir well to combine. Fold up the sides of each of the salmon parcels and then pour the coconut mixture over the fillets. Wrap each parcel up like a big present.
Place in the oven and cook for approximately 15-20minutes depending on the thickness of your salmon fillets. To test, open one of the packets, insert a fork into the centre of the fillet and gently pull back. If the inside flesh is opaque the fish is cooked. If not, return to the oven for another 5-10 minutes or until cooked to your liking.
Once cooked, remove from the oven and serve with some steamed greens and the lemongrass infused rice sprinkled with the toasted sesame seeds.
Choc Coconut Dipped Strawberries with Pistachio Crumb
What you need…
- 1 punnet fresh strawberries, rinsed and drained
- 200g dark cooking chocolate
- 200ml coconut milk or cream
- 2 tbsp pistachios, finely chopped
- 1 tbsp desiccated coconut
- 1 tbsp almond meal
What to do…
Preheat the oven to 180 degrees fan forced. To make the crumb, mix the pistachios, almond meal and coconut together and spread over a baking tray lined with baking paper. Spray lightly with oil and place in the oven for about 5-7 minutes or until the edges of the mixture just start to brown slightly. Remove the oven and set aside to cool.
Meanwhile, use a double boiler or microwave to melt the chocolate and coconut cream, stirring occasionally until smooth.
Transfer the chocolate to a bowl and assemble on a platter with the beautiful fresh strawberries and the pistachio crumb.