Spicy Vegetables & Smoked Salmon

This is basically a variant on a thai red curry.

2 Lightly smoked salmon fillets

1 medium onion

1 carrot

6 florets of broccoli

2 pak choi leaves

10 leaves of thai basil

6 quarters of preserved tomato

1 fish stock cube made up in 1/3 pint water

1 small jar of coconut cream.

rice wine

7 spice

lea & perrins

Cook Art Sea Salt & Asian Spices

Oil

Butter

Thai Rice

Take to sheets of tin foil, and drizzle a little oil on the centre of each. Place the salmon fillet on the oil, and place a very thin slice of butter on each fillet. Wrap the foil around the fillet to form a loose parcel and bake in the oven at 200 C for half an hour. Then take out, open the parcels, sprinkle a little of the Cook Art Salt on each fillet and put back in the oven for 10 more minutes.

Meanwhile...

Chop the onion and fry up until translucent, then add the tomatoes. Fry for another minute, then add enough rice wine to all but cover the onions. Splash in a little lea & perrins, and a little of the 7 spice. Cook until the wine has reduced down then add the stock. Cook for about 10 minutes.

Cook the rice according to the packet

10 minutes before the salmon is ready, add the creamed coconut, broccoli, basil and carrots. Cook hard to reduce down the sauce. 5 minutes before ready add the pak choi.

Serves 2.

Chicken & Swede Tagine

2 Chicken Breasts

1 very large pepper, or 2 normal ones.

2 onions

3 handfuls of mushrooms

1/3 large swede

1/2 litre of chicken stock (2 oxo) made up in boiling water

2 tsp garam marsala

1 tsp ground coriander seed

1 tsp cumin

1/2 tsp chilli powder

3 tsp acacia honey

1 tsp very lazy garlic

1 tbsp creme fraiche

Chop the veg - onion into small pieces, swede about 1.5 cm cubes, pepper about 2 cm cubes, mushrooms into quarters if large.

Chop the chicken into rough cubes - about an inch to a side.

Fry the onions until translucent. Add the swede and cook for a while over a low heat. Push the lot to half the pan, add a little more oil, and fry the spices (inc garlic), mix in with the veg, and clear to half the pan again. Brown the chicken on all sides and mix in with the veg. Add the pepper and fry for a bit more.

Add the lot to the tagine. Add the mushrooms, and stir in. Add the stock, and enough extra water to cover everything in the tagine. Add the honey and stir in.

Leave in the oven at 120 degrees for 3-4 hours.

Take the top off the tagine, add the creme fraiche, and cook for another 1/2 an hour or so, reducing the sauce - but keep an eye on it to make sure it dosen't dry out.

Serve when the sauce is starting to thicken, with cous-cous.

Serves 2-3