Limp lettuce

Lettuce!!! I love a crispy iceberg, but nothing upsets me more than when it's started to turn brown and limp its way towards the bin.

I thought hey, there's got to be a solution, and according to the internet there is. Ideas range from storing your lettuce in water (too messy), separating all the leaves and storing each layer between kitchen roll (too fussy) and my favourite…cooking it!

Now this sounded weird to me at first but I thought id give it a whirl, there's various recipes in this excellent Guardian article such as lettuce soup, lettuce pesto or my personal favourite – stir fry.

Lettuce stir fry sounds strange but really what's the difference between a Chinese cabbage and a lettuce? In the grand scheme of things, absolutely nothing.

So I followed recipe number two from the above article and to test out its success, I served it to my better half without mentioning the secret ingredient, and guess what – approval all round.

Never again will the be a limping lettuce in my salad drawer again.

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Sweet Chilli Salmon with Asian Vegetables

Salmon is one of my midweek time saving meals. It’s quick to cook, can be served with pretty much any side and gives rise to a huge variety of optional flavour mix ups; from simple lemon and parsley to teriyaki salmon or something more unusual, such as sweet chilli.

The idea for this dish was again down to leftover ingredients mentioned in my No Shop Week blog, which included fresh salmon fillets that I’d frozen alongside carrots and green beans.

The vegetables screamed stir-fry at me and Asian flavours are so easy to achieve with a few stock cupboard essentials.

If you’re a fan of Asian food, I’d recommend always keeping in store soy sauce, sesame oil, honey and; a new discovery on my part; ginger paste (although only buy this if you will use the paste regularly as it does have a shortish self life when open). In terms of flavour, I prefer fresh ginger but I like the fact that keeping paste in stock, opens up the opportunity to throw together a huge variety of Asian sauces without having to visit the shop.

I’m a flavour junky and I knew I wanted to stir fry the vegetables with sesame and soy but I didn’t want the salmon to be bland so I coated it in sweet chilli sauce, covered it in foil and baked in the oven for 15 mins. Whilst the salmon was cooking I prepared the veg, chopping the baby carrots and green beans into long thin slices.

In a wok, I heated a tbsp of oil and fried a clove of crushed garlic with a tsp of ginger paste for a minute, before tossing in the veg. I then added a tbsp of sesame oil and 2 tbsps of soy sauce and stir fried for a further few minutes before serving with the salmon. And that’s how to quickly make great Asian style side.

(Again I’m not one for measuring, as a guide two to one of sesame vs. soy is a good start. Sesame oil is very strong flavoured so I tend to start small and adjust as I taste)

If you fancy some carbs, this dish will be great with rice or why not flake the cooked salmon up and stir fry with the veg and a portion of egg noodles.

 

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