Salmon with Greens and Shitake Mushrooms

This fast and fabulous supper will become a staple in your kitchen – I guarantee it!!

2 skinned salmon fillets
1 garlic clove, finely minced or chopped
2 tbs. vegetable or peanut oil
generous 1/2 cup stemmed and sliced shiitake mushrooms
2 bok choy, roughly chopped, with stems separated from leaves
3 tbs. soy sauce
1 tsp. sesame oil
pepper to taste

Heat a nonstick pan or wok over a medium-high heat and cook the salmon for several minutes a side or until cooked through. Remove to two warmed plates.

Add the oil to the pan and fry the garlic just until it softens. Stir in the mushrooms and chopped bok choy stems. Cover and cook for about 5 minutes, then remove the lid and add the chopped bok choy leaves, soy sauce and sesame oil. Cook 1-2 more minutes until the leaves have wilted.

Divide the veg between the two plates, season with pepper and serve.

Serves 2

Corn Pudding

This sensational side dish would be perfect with a holiday meal …… think Thanksgiving!!!

5 eggs
2 1/4 cups canned sweet corn, drained
1 3/4 cups creamed corn
1 1/3 cups whole milk
1 1/3 cups heavy cream
generous 1/3 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup grated cheddar cheese (optional)

Heat the oven to 375°F and butter a 10 x 12″ baking dish.

Whisk the eggs and then stir in the remaining ingredients. Pour into the buttered dish, sprinkle with cheese (if using)  and bake for 1 hour, by which time it should be golden and puffed.

Serves 8

Lemon Risotto

This luscious risotto is delicately scented with lemon and a bit of rosemary adds just the right amount of earthiness.

2 shallots
1 rib of celery
1/4 cup butter
1 tbs. olive oil
1 1/3 cups risotto rice
4 cups vegetable stock
zest and juice of 1/2 lemon
2 small sprigs of rosemary, finely chopped
1 egg yolk
4 tbs. grated Parmesan cheese, plus more to sprinkle
4 tbs. heavy cream

Put the shallots and celery in a mini food processor and blitz to a fine mush. Heat half the butter and all the oil in a wide saucepan and add the shallots and celery. Cook gently to soften, about 5 minutes. Stir in the rice, letting it get a good coating of the oil and butter.

Meanwhile, heat the stock in another saucepan, then keep on low.

Pour a ladleful of the stock into the rice and stir until it is incorporated. Continue doing this until the rice is al dente. You may not need all the stock, or you might need more water from the kettle, depending on your rice.

Stir the lemon zest and rosemary into the risotto. In small bowl, combine the lemon juice, egg yolk, Parmesan and cream. When the risotto is ready, stir this in along with the remaining butter. Season well and serve with more Parmesan grated over the top.

Serves 2 as supper or 4 as a side