Can you make a three course meal in 30 minutes?

Upon viewing this video, I decided to take on the 30-minute time limit as a challenge. The only prep I did ahead of time was to buy the ingredients.

Cooking the Thai prawn curry, jumbo prawns, rice, cucumber salad and fruit platter took me 41 minutes! This included the time taken to fetch the rice from the pantry, select the pan, rinse the vegetables, and all the other minute details that are not shown in the video. Was I running around the kitchen? Yes. Even though I lost the challenge, I couldn’t believe that I cooked a three course Thai meal in such a short time.

My verdict: I usually spend more than an hour understanding, prepping and cooking a new recipe. By the time the food is ready I usually lose my appetite. This time, however, I couldn’t wait to eat it all!

Craving for Mussels

Mussels with fennel Recipe

For our lunch date today we had mussels but they were too salty and I wasn’t satisfied. So I decided to steam some for dinner. Finally craving sufficed!!

Mussels with fennel
adopted from Jamie Oliver’s Cook with Jamie
1 large fennel bulb
1 large white onion
2 sprigs of fresh thyme
4 cloves of garlic
2 dried red chilies
2.5 lbs of mussels
1 cup of wine
1 cup of cream
2 sprigs of fresh cilantro
salt and pepper to taste

Coarsely blend fennel, onion and garlic. In a large saucepan sweat the blended mixture, thyme and chilies with a pinch of salt at low heat for about 10 minutes. Then turn up the heat and add mussels, wine and cream. Cover the saucepan tightly with a lid. After a couple of minutes give the pan a good shake and ensure the onions are not getting stuck to the bottom. It can take anywhere from 3 to 4 minutes for the mussels to open. They are done when all the shells have opened. The trick is to not over cook them; you would be surprised how much of a difference 2 minutes can make. Throw away the ones that have not opened. Serve with bread and garnish with chopped fresh cilantro.

On the Fly: Masala Salmon Fry

Curry Salmon Fry

Somedays I get off work surviving on a Tim Horton’s lunch, thinking today could be one of those days I can cook and eat something before I run out of energy. That’s when I fall back on one of my “on the fly” recipes like the Masala Salmon Fry. Lack of ingredients doesn’t hold me back, because as long as I have salmon, garlic, ginger, salt, oil and lemon I know I’ll have a tasty meal. This salmon fry goes well with leftover rice and vegetables or even in a sandwich.

Masala Salmon Fry
marinate
6 cloves of garlic
2 cm piece of fresh ginger
2 green chilies
a bunch of fresh coriander
1 egg
½ tsp garam masala powder
2 tsp coriander powder
¼ tsp turmeric powder
salt to taste

rest
2 x 170–225 g salmon fillets
vegetable oil to shallow fry
1 lemon

Scale the fillets and cut each fillet into 4 pieces. Blend marinate ingredients in a food processor. Rub marinate all over the fish and let it sit for half an hour. Heat a frying pan; once it’s hot, add vegetable oil and cook salmon for 5 minutes on each side. Squeeze lemon over the cooked fish to finish it up.