Beans recipes

Baked beef and bean burritos

1 hour

Burger recipes

Moroccan-spiced lamb patties with vegetable couscous

20 minutes

Citrus recipes

Citrus pork with coriander and sweet potatoes

15 minutes

Battered and

Fried chicken with spices and harissa mayonnaise

30 minutes

Chicken recipes

Grilled chicken pancakes

10 minutes

Curry recipes

Butter chicken

25 minutes

Asian recipes

Beech-smoked gammon with Asian salad

Ceviche recipes

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Chicken recipes

Chicken koftas in spicy curry with roast potatoes

30 minutes

Duck recipes

Crispy Peking duck with hoisin and guava drizzle

30 minutes

Asian recipes

Crumbed pork loin chops with kimchi

15 minutes

Whole baked salmon with tamarind and ginger

40 minutes

Whole baked salmon with tamarind and ginger

By Abigail Donnelly

Serves 6 - 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 whole salmon, approximately 2–3 kgs
oil, for brushing
3 spring onions, sliced on the diagonal
4 limes
1 bunch coriander
8 peppercorns
1/3 cup Riesling (or use apple juice)
3 T tamarind paste
1 T finely grated palm sugar
½ t ground cumin
2 large red chillies, seeded and finely sliced
1 t soya sauce
1 T heaped finely grated ginger
1 bunch watercress, rinsed and sprigs picked

Method

Preheat the oven to 180°C.

Remove the fish from the refrigerator half an hour before baking. Rinse under cold water and pat

dry with paper towel.

Put a length of wide heavy-duty tinfoil onto a large, flat baking tray (ensuring that the tinfoil is at least twice as long as the fish) and brush with oil.

Put the salmon onto the tinfoil, then fill the cavity of the fish with the spring onion, 1 sliced lime, a handful of coriander leaves and the peppercorns.

Start to bring the tinfoil up around the fish and then pour over the Riesling. Wrap the fish in the tinfoil,

carefully crimping the edges of the tinfoil together so as to seal it. Bake for 40 minutes.

Turn the oven off and leave the fish in the closed oven for a further 45 minutes. Do not open the tinfoil.

To make the tamarind dressing, place the tamarind purée in a bowl with ½ cup water and stir

to combine. Add the palm sugar, ground cumin, chilli, soya sauce, ginger and 1 T finely chopped coriander leaves.

Undo the tinfoil and transfer the salmon to a serving dish. Peel away the skin from the top of the

fish and spoon over the tamarind dressing.

Arrange the watercress and the remaining limes, quartered, around the fish.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Baked beef and bean burritos

Moroccan-spiced lamb patties with vegetable couscous

Citrus pork with coriander and sweet potatoes

Fried chicken with spices and harissa mayonnaise

Grilled chicken pancakes

Butter chicken

Beech-smoked gammon with Asian salad

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Chicken koftas in spicy curry with roast potatoes

Crispy Peking duck with hoisin and guava drizzle

Crumbed pork loin chops with kimchi

Whole baked salmon with tamarind and ginger

Whole baked salmon with tamarind and ginger

Ingredients

Method