Daily Archives: 2012/03/25

Baked salmon and then a little ice cream

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Today was a quiet one. I’ve eaten well, walked a little and spent some time thinking. I also spoke with my parents on the telephone. A pleasant quiet Sunday.

After last night’s dinner I slept in and awoke feeling a little full but not uncomfortably so. After grocery shopping and a coffee at a local café I went for a stroll along Lake Ginninderra. You can see the route here.

I’ve always thought that imitation is a valid form of flattery. I thought about Bron’s various French Toast creations and thought I’d try some. I made mine with a piece of Brioche, an egg, some milk, vanilla and sugar. I also had some blueberries and cream with maple syrup with the toast.

French toast made with Brioche, cream, maple syrup and blueberries

About mid afternoon I started feeling a little peckish and thought about a cheesy snack. I had some salami and thought a platter of salami and blue cheese would be ideal.

Salami and blue cheese

For dinner I had some Atlantic salmon in the refrigerator and some puff pastry in the freezer. Along with a sweet potato and Gruyere the decision was easy. In the sweet potato and Gruyere cheese dish I added some broccoli and green beans. In the pastry parcel I had the salmon, some cheese and a couple of asparagus spears.

A couple of friends have said I need to include images of food after the first cut. So I’ve included a shot of the pastry cracked open.

Sweet potato, beans and broccoli. An odd combination I know, but hey there are vegetables in this with cheese. CHEESE, therefore it must be good.

The salmon in puff pastry

Plated up

Cracked open, the salmon was cooked nicely and creamy.

I know I should not have but I also had ice cream for dessert.

Ice cream, cream and blueberries

It has been a good day :-)

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Raan from The Cooking of India

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Tonight Bron made Raan, spiced leg of lamb. The recipe is from The Cooking of India, a Time-Life book released in 1975 which she picked up at Gorman House Markets some years ago. The recipe calls for ginger, garlic, cardamom, cinnamon, cloves, cumin, turmeric, cayenne, salt, and lemon juice to be blended to a smooth purée. The lamb needs to be slashed deeply and the spice purée rubbed in. After 30 minutes a
second purée of pistachios, raisins, almonds, and yoghurt is spread over the lamb. Honey is dripped on the leg of lamb before it is covered and sealed and stored in a cool place for for 24 hours or in the refrigerator for 48 hours. Saffron is prepared by soaking in just boiled water for 15 minutes and then poured over the lamb. About a cup of just boiled water is then poured over the lamb. The whole arrangement is brought to the boil, covered tightly and then baked for 90 minutes, the heat is reduced and baked until lamb is tender and shows no resistance when pierced with the point of a sharp knife. The meat should be rested for 1 hour.

The Raan worked out really well. It was tender and juicy. We also had naan bread, dips and vegetables. After the main meal we had Bron’s sticky date pudding with ice cream, custard and butterscotch.

There are about 18 images in the slideshow. It may transition a little slowly on an iPad unless you’re connected to wifi.

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Raan recipe written out by Bron