Generous 1/2 cup stemmed and sliced shiitake mushroomsĢ bok choy, roughly chopped, with stems separated from leaves This fast and fabulous supper will become a staple in your kitchen – I guarantee it!! Serves 2 Posted on JCategories Nigella Bites Tags #NigellaLawson, duck, fish sauce 1 Comment on Gingery-Hot Duck Salad Salmon with Greens and Shitake Mushrooms Arrange the greens on a plate, sprinkle with green onions, place duck on top and drizzle the dressing over. Leave to rest on a cutting board for a few minutes, then slice into slices or pieces. Grill or saute the duck, fat side down, if not removed, for 10-12 minutes, or until cooked through. Stir together the fish sauce, orange juice, lemon juice, chili, ginger and sesame oil. Handful greens such as spinach, arugula, watercress, etc. The citrus and ginger dressing is just right.ġ small red chili, deseeded and finely chopped or 1/2 tsp. This sublime salad is a perfect recipe for duck. Serves 2 Posted on JJCategories Nigella Bites Tags #NigellaLawson, bok choy, salmon fillet, shitake mushrooms Leave a comment on Salmon with Greens and Shitake Mushrooms Gingery-Hot Duck Salad Pile the mushrooms and boo choy next to the salmon and serve. Leave to bubble until the vegetables are tender. Cover for 5 minutes or so, then add the bok choy leaves, the soy sauce and the sesame oil.

In a heavy-based pan, fry the garlic in the vegetable oil for a few seconds, then stir in the mushrooms and bok choy stems. Generous 1/2 cup shiitake mushrooms, stemmed and sliced or halvedġ 3/4 cups roughly chopped bok choy, white stems and green leaves separtedĬook the salmon fillets in a good, non-stick pan or griddle until done to your liking. The salmon can be grilled on the barbecue is the weather is dry. This is sure to become a favorite in your kitchen. Serves 4 Posted on JCategories Nigella Bites Tags #NigellaLawson, canned salmon, mashed potato, matzo meal 1 Comment on Salmon Fish Cakes The Union Square Cafe’s Bar Nuts Heat the butter and oil in a large skillet and fry the fish cakes until the outside is golden and the inside is warmed through. One by one, dip the fish cakes into the beaten egg and then into the matzo meal. When ready to cook, beat the eggs in a shallow, wide bowl and sprinkle the matzo meat into a large plate. Place on a baking sheet and chill for at least 20 minutes. Gently mix together with your hands, then form into 7 – 9 palm-sized patties. In a large bowl, tip in all the ingredients for the fish cakes. Scant 1/2 cup matzo meal (or other bread crumb) melted butter (if the potatoes don’t already have any butter in them) If you fancy tartar sauce, by all means, serve it alongside these lovely fish cakes.ġ tbs.

Nigella lawson bites