IKEA Project 6: The Salmon cook-off

April 13, 2016 | Recipe, Singapore, Sponsored

Disclosure: This is a sponsored collaboration with IKEA, however all ideas, opinions, and thoughts are my own. 

Weee! Another surprise Ikea project! I was so excited to be contacted last week about taking part in another Cook-off challenge, this time featuring Ikea’s new range of  responsibly-sourced Salmon – yep, that’s right, they’re now selling sustainable seafood from certified fisheries and farms in their Swedish Food Market. Way to go!

I’ve opted to use salmon fillets for my recipe, and have chosen to feature it in one of our all time favourite family dinner recipes – Salmon Ramen. Seriously, we eat this at least once a week. It may not look like a high-end dish, but let me tell you, the flavour is fantastic!

Salmon Ramen

Here’s what you’ll need for 2 servings…

Ingredients

Ingredients:
– 2 x Ikea frozen salmon fillets (LAX FILE – found in The Swedish Food Market)
– 3 Tbs miso paste
– 3 Tbs soy sauce (we use low salt version)
– 2 Tbs sake
– 2 Tbs mirin
– 1 small sachet dashi stock (optional)
– Your choice of vegetables (e.g. wombok, cabbage, snow peas, beans, leek…)
– 2 eggs
– 1 brick of ramen noodles, broken in half (we use frozen)
– Optional: Seaweed and toasted sesame seeds for garnish.

Ingredients

Method:

1. Start by defrosting the salmon (they come individually sealed so I just cut 2 fillets off the package and put them (still sealed) in a bowl of water to defrost slowly). Once defrosted, cut open the bags and pat each fillet dry with paper towel. Heat a fry pan to medium-high and fry until cooked through and crisp on all sides. Set aside once done.

2. Bring a small saucepan of water to the boil and add the eggs. I normally time them for about 8 minutes to get a slightly runny yolk – this will vary though. Once they’re cooked, peel and slice in half. Season with salt and pepper if you like, set aside.

3. Chop all the vegetables into pieces and divide between two large ramen bowls. Put a half block of noodles into each bowl too. I like to portion the veg and noodles out before they’re cooked, but you could also cook them all together and divide between bowls once they’re cooked. Up to you :)

Step 2

4. In a bowl mix the miso paste, soy sauce, mirin and sake together. Bring 4 cups of water to the boil in a medium size saucepan and add in the dashi stock powder followed by the miso paste mix.

5. Take the first bowl of noodles/vegetables and place the noodles into the boiling miso pot. Cook for a few minutes (breaking up with a fork) before adding the vegetables. Once they’re cooked, scoop back out into the ramen bowl. Repeat with the second bowl. OR cook all the noodles first, followed by the veg, and divide between the two bowls once they’re done.

7. Carefully pour the hot soup over the veg in each bowl. Top with the salmon fillets, eggs, seaweed and toasted sesame seeds (optional).

8. Dig in!

Yum! Salmon Ramen. Yum! Salmon Ramen.

I’m not very graceful with hot slurpy noodles, but man they taste good!!

Yum! Salmon Ramen.

Hopefully you’ll give it a go! It really is yummy, and can be adapted quite easily to suit your tastes by changing up the vegetables.

Thanks so much to Ikea Singapore for including me in another fun challenge! Be sure to check out their range of sustainable seafood next time you’re in store!

IKEA Project 5: The Veggie Ball cook-off

November 9, 2015 | Recipe, Sponsored

Disclosure: This is a sponsored collaboration with IKEA, however all ideas, opinions, and thoughts are my own. 

So just when I thought all my Ikea posts were done, I got asked to participate in an extra surprise challenge – a cook-off!

Ikea recently added a new item to their menu (and shop) in the form of some yummy veggie balls, so we were tasked with creating our own recipe using the balls. Really, anything that involves food is fine by me. So before I knew it a big bag of frozen veggie balls were being couriered to my door, just in time to throw them in the oven for Arlo’s dinner (he approves by the way!).

But that’s not going to be my recipe. I wanted to create something I was excited to eat! So I chose to make a delicious lamb curry with veggie skewers :) YUM.

Lamb curry with veggie skewers

I first tasted this curry at a friend’s place and have since made it a couple of times at home. It’s always pretty yum, but the addition of the veggie balls gives it a really nice taste and texture. You can choose to eat them straight off the skewer, or take them off and dunk them into the curry sauce.. either way is good :)

Lamb curry with veggie skewers

So here’s the recipe.. it’s been adapted from this one here. I’ve changed a few little things, as well as halved the recipe as there was only 2 of us eating it.

Lamb Curry with Veggie Skewers

IKEA Vegetable Balls (4-8 per person)
Skewers
Vegetable oil
400g lamb cubes
1 onion, chopped
2 garlic cloves, minced
1/2 green chilli, finely chopped
1 1/2 tsp grated ginger
1/2 tbs ground tumeric
3/4 tbs garam masala
3/4 tbs ground cumin
1/2 tbs chilli powder
1/2 tbs plain flour
3 tomatoes, chopped
200mL coconut milk
300mL chicken stock
A handfull of baby spinach leaves
1/2 pomegranate, seeded
Plain yoghurt
Coriander
Cooked rice to serve

* Tip – prepare and measure out the ingredients before starting, it’ll make it easier as you go.
* I used this cast-iron casserole pot instead of a saucepan, but if you’ve only got a saucepan that’s fine – just simmer it on the stove for an hour instead of putting it in the oven like I mention below.

1. Preheat the oven to 160°C.

2. Heat a cast-iron casserole pot (or large saucepan) over high heat and add one tablespoon of vegetable oil. Add the lamb and cook for 3-4 minutes, or until the lamb is golden-brown all over. Remove and set aside.

3. Reduce the heat and add another tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.

4. Add the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Then add the flour and cook for a further minute.

5. Add the tomatoes and coconut milk and bring to a simmer.

6. Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to release any of the good bits that are stuck there.

7. Once the curry has come to a simmer, put the lid on and carefully transfer it to the oven to cook for 1 hour, or until the lamb is tender and cooked through. If you’re doing this in a saucepan, just put the lid on and simmer for 1 hour.

8. When there’s 15 minutes remaining in the cooking time, put the veggie balls on a tray and into the oven.

9. Once the balls are cooked, take them out and thread onto skewers, being careful because they’ll be hot to handle.

10. Skim off any excess fat from the surface of the curry, then add the spinach. Stir until the spinach has wilted.

11. Serve the curry in bowls with steamed rice. Garnish with yoghurt, coriander and pomegranate, and of course your veggie skewers. Dig in!

Lamb curry with veggie skewersLamb curry with veggie skewers

Thanks so much to the lovely team at Ikea! It’s been so much fun, and I’ve loved testing out the new veggie balls :)

Hope you’ll give this recipe a go too, it’s totally worth it!! x

Lamb curry with veggie skewers

Recipe: Apricot Oat Slice

August 8, 2013 | Recipe

Hellooooo!

I’m over on Cocorrina Blog today, sharing this d-e-l-i-c-i-o-u-s slice recipe with everyone there while Cornia is away on holidays!

It’s full of all sorts of goodies, and is just so yummy (especially around morning tea time!), so if you’d like to make some for yourself be sure to head over to Cocorrina! And while you’re there, why not stay a while? It’s such a beautiful and inspiring place :)

Recipe: Roasted Chickpeas

July 12, 2013 | Recipe

When I fly somewhere, I always like to make sure I’ve got something to snack on for the flight. Even if we get a meal, I’ll still feel like eating something to fill the time, and normally that’s a bag of pretzels.

So when I few back to Australia last week, I was looking for an alternative to my usual pretzels.. something healthier, but still crunchy and delicious. Enter, roasted chickpeas! I found this recipe from here, and they were seriously T.A.S.T.Y.

The only change I made was that I didn’t use all the individual spices they called for, instead I just used a pre-mixed bottle (All Purpose Seasoning from Masterfoods for anyone playing at home), and they worked out beautifully. Munch munch crunch crunch!

Roasted Chickpeas

If you’d like to make some too, check out the full recipe on Cheap Recipe Blog.

Roasted Chickpeas