We Talk Salmon
We’re a hype-free zone but we gotta tell you, everything they say about Mt Cook Alpine Salmon is true. The incredible flavour, rich, melting texture and ease of cooking are second to none. Yum! We’re beyond chuffed to be partnering with our favourite fish brand; look out for more recipes, articles and interviews.
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When you’re committed to serving a whole side of salmon (which looks spectacular), the process can be nerve wracking. Overcooked salmon? No-one likes that. And if you’re going the traditional hot-baked route there’s very little margin for error; fish can go from delectable to disastrous in minutes flat. NO PRESSURE! Enter this more chillaxed way to cook a big lump of gorgeous, pink fish – the slow roast. Or more correctly, the ‘low’ roast as 20-ish minutes in the oven barely qualifies as ‘slow’. But it’s all relative…
It had to happen sooner or later; cabbage has officially entered the zeitgeist. Remember when cauliflower was suddenly a thing? Then Brussel’s sprouts? No? Well they were and now it’s cabbage’s turn to have a little moment. Cabbage is suddenly all the rage and appearing in totally new guises; roasted, grilled, marinated, you name it. Some chefs are even claiming it’s ‘the new steak’. (No it bloody isn’t. We wonder what kind of steak these chefs have been eating). But we do agree it’s a pretty remarkable veg…
Loads of cuisines have their take on a fish cake; in Thailand they're called tod mun pla and are infused with red curry paste; in Malaysia they’re called otak otak and involve grinding fish to a paste with coconut milk and spices, wrapping in banana leaves, then grilling. Delish. Turks make balik köfte with minced fish, onions, herbs, and spices, typically these are shaped into small patties and fried. Indian ‘fish cutlets’ are made with mashed fish, potatoes, spices and herbs and coated in breadcrumbs before frying. Norwegian fiskibollur are balls of finely minced fish, onion, flour and egg, simmered in a white sauce...
Uugghh. Cooking. If you’re thinking nope, nope and ABSOLUTELY nope, we feel you. There’s cricket to watch, there are lawns to neglect and there are beaches calling your name. Stuff the kitchen. In this golden week between Christmas and New Year, we’re all still working our way through festive left-overs and fashioning ‘scratch’ meals from whatever the fridge throws our way and we are so over planning meals and cooking. At Lazy Sunday Club HQ…
What separates OK cooks from Really Great cooks? Not what you might think. No, it’s not the ability to whip up a croquembouche like it’s a reflex action, or craft a molecularly gastronomic dinner party menu on the turn of a dime. It’s actually the little things. The smallest masteries of techniques. The tiny refinements. These are what give you an edge in the kitchen. The details. Details like… achieving Peak Crisp when you’re cooking salmon…
Gravlax, a.k.a. cured salmon, is fast and simple to prepare. The best cut to use is the ‘top loin’, cut from a whole fillet. Its even thickness means it cures evenly, which is exactly what you want. Gravlax lasts for up to a week in the fridge (or even longer; it’s designed to keep), but you'll eat it well before then!
Hot smoked salmon is salt-cured, then slathered with ingredients such as sugar, molasses, spices, herbs, citrus soy sauce and garlic. Then it’s exposed to smoke using hard woods such as…