I got to do something really really cool a couple of weekends a go and that was to have a masterclass with TV chef Jo Pratt along with Lilinha from Lilinha Angel’s World
Jo Pratt has been featured on Mari’s World before, there was her Christmas Espresso Martini, her Chocolate, Raspberry and Mascarpone tarts and her Seared Scallops recipe with smoky leeks and orange butter all three delicious but this time we were invited up by Flora Gold and the masterclass was based on two recipes, Asian saucy salmon with noodles and cinnamon popcorn. Both recipes we cooked and ate and both were easy and scrumptious.
I learnt so many tips that day and I’m going to do my level best to pass them on to you, so sit here we go…
Asian Saucy Salmon on Oodles of Noodles
The thing I love about this recipe is that it can be prepared up to a point in advance and kept in the fridge until you’re ready to cook, the preparation takes only 15 minutes and the cooking time 15 – 20 minutes. AND becuase of the way it’s made there’s very little washing up to do afterwards #winwin
The first thing we had to make was a flavoured butter to rub on the salmon pieces. This was dead easy and if you make too much it can be kept in the fridge just like normal butter. You place 50g of Flora in a small bowl and mix together with chopped garlic and ginger (quantities to follow below) done.
How to make a foil cooking parcel
The next thing we had to do was to make some foil bags to hold the ingredients for cooking. They need to close properly so no steam escapes as that cooks the salmon.
- Tear a long sheet of foil approx 30 x 60 cms.
- Fold in half with the matt side inside leaving you with a square.
- Seal the two open sides by folding three times over to make sure no liquid escapes.
- This gives you one foil parcel with the opening at the top. Open it and gently shape the bottom with your fist so it stands upright.
Asian Saucy Salmon
(Ingredients and full method follow below)
Fill each bag with a good portion of stir fry vegetables. Sit the salmon with it’s butter coating on top of the vegetables. Pour over the liquids (see below for recipe) and seal the parcels by folding down three times and making sure no steam escapes.
Top Tip – Place on a pre heated baking sheet as this ensures the fish cooks from the bottom immediately rather than have to sit in the oven and warm up. This speeds up the final cooking process and ensures a more rounded cooking.
Whilst the salmon is cooking cook the noodles as per packet instructions and trust me they are a cinch.
I cannot stress how easy this recipe is and to prove it, I remade it again when I got home (on a separate evening!) and it worked perfectly so please do give it a try.
As Jo pointed out the salmon can be substituted with any fish and just make sure that any vegetables added to the parcel are cut small enough to allow an even cooking.
If you don’t have any rice wine substitute with juice, pineapple or orange would work well
- 50g Gold from Flora
- 2 cloves of garlic peeled and crushed
- 2 tsp finely grated fresh ginger root
- 4 salmon fillets, skinned (150g each)
- 400g fresh stir fry vegetables
- 4 tsp soy sauce
- 8 tbsp rice wine
- 4 tbsp sweet chilli sauce
- To Serve
- 250 - 300g dried egg noodles
- 20g Gold from Flora
- 1 lime cut into quarters
- crusty sesame bread
- Preheat the oven to 220C/200C fan/Gas 7. Place a baking sheet in the oven to pre heat.
- Put the 50g Gold in a bowl and mix together with the garlic and ginger. Spread equal amounts over the top of each salmon fillet
- Tear 4 long sheets of foil each measuring circa 30 x 60cms (see blog post for photos) Fold in half shiny side out and seal the edges by folding over three times. Giving you a parcel with one edge. Make 4.
- Divide the mixed vegetables between the four parcels, cutting any thicker vegetables such as baby corn or baby carrots in half or quarters to ensure even cooking.
- Sit a salmon fillet on top of the vegetables in each parcel then pour over the soy sauce, rice wine and sweet chilli sauce.
- Seal the top of the parcels making sure there are no gaps for any steam to escape.
- Place on the preheated baking sheet for 15 - 20 minutes.
- In the meantime, cook the noodles according to the packet instructions. Drain and immediately toss in the 20g Gold by Flora which will melt over the noodles