Curried Salmon Steaks With New Potatoes Clay Pot Food

INSTANT POT SALMON WITH GARLIC POTATOES AND GREENS

Steps:

• Put the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons of the butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes.
• Rub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
• Remove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky.
• Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.

CURRIED SALMON

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.

ROAST SALMON & ROAST BABY POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until just tender, drain and steam-dry for a few mins. Toss the potatoes in the oil and butter, then tip onto a baking tray. Roast for 20 mins. Push the potatoes to one side and put the salmon on the other side, and add the lemon halves. Season. Return the tray to the oven for 15-20 mins until everything is cooked through - check the centre of the salmon with the tip of a knife.
• Cook the peas in simmering water for 2 mins, drain and tip into a bowl. Add the crème fraîche and herbs, if using. Break the salmon into chunks to serve and squeeze over the lemon. Serve the salmon with the potatoes and peas, and some extra crème fraîche on the side, if you like.

MILDLY CURRIED SALMON AND RICE (ALL-IN-ONE)

Steps:

• Squeeze the lemon juice over the salmon pieces.
• In a skillet heat half the butter over gentle heat.
• Add the spring onions and fry until soft but not brown.
• Stir in the curry powder and fry for another minute.
• Add the cream and simmer on low heat for 2-4 minutes.
• In a second skillet heat the rest of the butter on a very gentle heat.
• Add the salomon and cook until it's done, time depends on size of chunks.
• You'll be able to tell from looking at the colour, approx 5-8 minutes.
• Mix the rice into the cream and onion mixture and stir well, season with salt and pepper to taste.
• Then add the salmon and mix gently until everything is heated through.
• Sprinkle the top with chopped parsley and serve.

CURRIED SALMON STEAKS WITH NEW POTATOES - CLAY POT

Steps:

• Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain. Line bottom with parchment paper.
• Wipe salmon steaks with damp toweling. Coat with mixture of flour, salt, curry and paprika. Place in cooker. Arrange the potatoes, standing on edge around the salmon. Mix butter, lemon juice and mustard seeds and drizzle over salmon and potatoes.
• Place covered cooker in cold oven. Set temperature to 450°F Bake until salmon is firm and potatoes are tender, about 35 minutes. Remove cover and bake until salmon is brown, about 10 minutes.
• Drizzle salmon and potatoes with cooking liquid; sprinkle with green onions.
• Serve with chutney if you would like.

GRILLED CURRIED SALMON

Steps:

• Sprinkle fillets with lemon-pepper, garlic powder and curry powder. Cover and refrigerate for 30 minutes. , In a large resealable plastic bag, combine the soy sauce, butter, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 8-12 minutes or until fish flakes easily with a fork.

THIT KHO TO -- PORK IN CLAY POT

Steps:

• Make the caramel by heating the sugar in a small, heavy-based pan over a low heat.
• Stir constantly until it is moist and thick.
• Take off the heat and add the fish sauce.
• Return to a low heat and stir until the sugar dissolves.
• Add the shallots and pepper to the caramel and leave to cool.
• Pour the sauce into a claypot or flameproof casserole.
• Add the pork to the sauce.
• Cover and simmer for about 30 minutes over a low heat, stirring occasionally.
• At the end of cooking, the pork should be in a little rich gravy.
• Serve with the egg if using, spooning the gravy over them.

BAKED BEANS IN CLAY POT

Steps:

• Soak beans in cold water overnight. Drain. Cover with fresh cold water. Heat to boiling point then simmer 30 minutes. Drain reserving 1½ Cups cooking water.
• In medium bowl mix ketchup, mustard, brown sugar, salt, pepper and cooking water and add another 1/2 cup water.
• In a clay pot,cast iron or crockery pot, layer 1/3 bacon slices,onions, beans and ketchup mixture.
• Repeat ending with beans. Cover with remaining bacon slices. Put lid on pot and bake in a 250* oven for about 8 hours.
• With clay cooker you put the pot in a cold oven; heat to 400*. After 30 minutes reduce heat to 300*.Cook for 3 hours; reduce heat to 250* for another 1/2 hour.
• Serve with a boiled potatoes, ham, fresh bread and ketchup,.

CHICKEN WITH 40 CLOVES OF GARLIC IN A CLAY POT

Steps:

• Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain.
• Line bottom and sides of cooker with parchment paper.
• Combine olive oil, garlic and herbs in cooker.
• Rinse and pat dry chicken reserving neck and giblets for other use.
• Place chicken over garlic mixture.
• Drizzle with lemon juice.
• Sprinkle with salt and pepper.
• Place covered cooker in COLD oven.
• Set oven at 475 degrees F.
• Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours.
• Remove cover; bake until chicken is crisp and brown.
• 5 to 10 minutes.
• Carve chicken and spoon cooking liquid over chicken.
• Serve with garlic and french bread.

SPICE-CRUSTED SALMON WITH SAUTéED POTATOES & SPINACH

Steps:

• Start by toasting the fennel, coriander and mustard seeds in a dry frying pan on a low heat, about 8-10 mins. Once you start to smell the rich aromas of the spices, you know they have cooked through. If they start to smoke, the spices will taste bitter and it would be better to start again. Once toasted, roughly crush using a pestle and mortar, or wrap the spices in a tea towel and crush with the base of a small saucepan. Stir in a pinch of black pepper.
• Scrape the skin sides of the salmon with a knife to get rid of any remaining scales, and scrape off as much of the film of moisture you sometimes get (this helps to get the skin crisp). Slash the skin 3 times, about 3cm in length, to stop it shrinking during cooking.
• Tip the spice mix onto a plate, lay the fish on it, skin-side up, so that the spices cover the underside of the fish. You can do this a few hrs ahead to help infuse the fish with the spices. You can also start the sauce ahead - put the finely chopped shallots in a pan with the vinegar, fish stock and saffron. Bring to the boil, then reduce by two-thirds. Set aside.
• Put the potatoes in a pan and cover with salted water. Bring to the boil and boil for 1-2 mins only, then drain. Heat the oil in a large frying pan, then add the turmeric and chilli powder, if using. Toss the potatoes in the spiced oil, then cook for 5 mins without stirring. Shake the pan and cook for 5-10 mins more, or until the potatoes are cooked through. Season and keep warm.
• When ready to cook the salmon, rub the skin sides with some oil, then fry in a pan (skin-sides down) on a medium heat with a little bit more oil, pressing down lightly on the fish for a few secs when it first goes in the pan. Don't touch the fish or move the pan for about 5-6 mins - this ensures you get beautiful crisp skin. When the edges start to look golden, turn the fish over and cook for 1 more min.
• While the fish is cooking, cook the spinach in a large pan of boiling water for 2 mins. Drain, then squeeze out the excess water. Return to the pan and stir in the butter. This will form a simple emulsion, which will prevent water running out over the plate. Season.
• To finish the sauce, warm the pan of reduced mixture until hot. Take off the heat, then whisk in all the butter, reserving 2-3 cubes. Once the butter is amalgamated, stir in remaining cubes. Season with pepper and use immediately.
• Place a spoonful of spinach in the middle of each plate, then lay the salmon on top. Scatter some potatoes and pour some sauce around the fish. Sprinkle a few sea salt flakes over the fish and serve.