In these current difficult and trying circumstances, we are spending more time at home. This has certainly affected our daily habits. Some of those who have never set foot or have dared to step only briefly in a kitchen may now be tempted or even forced through circumstances to try their luck in the culinary art. So we had an idea.
Insider Plus has thought of sharing with you four simple recipes. We asked Mr Stefan Hogan, Executive Head Chef at Corinthia Palace Hotel & Spa, to help us. He came up with the following recipes for you to enjoy preparing and eating. They are different but they have one thing in common: they all come with a smile.Â
Aromatic Steamed Salomon with Herbed Potato Salad
Ingredients
• 4 pieces salmon, around 160 gr each
• Dill
• Lemon sliced
• 400 gr new potatoes, peeled and halved, par boiled
• 60 ml olive oil
• 40 gr Greek yoghurt
• 30 gr mayonnaise
• Chopped dill
• Chopped chives
• Juice of ½ lemon
• Salt
• Cracked black pepper
Serves 4
Mix the potatoes with the yoghurt, mayonnaise, oil, lemon juice and herbs, mix lightly check season and adjust to taste.
Place slices of lemon and dill sprigs on each slice of salmon season with salt.
Place on a perforated dish that has been brushed with oil and place over a pot of hot water that is simmering. Cook for about 7-8 minutes, when you press the flesh should feel slightly firm. Remove the lemon slice and dill, brush with olive oil and serve with the potato salad.
You can also serve with some steamed asparagus or French beans as a side drizzled with olive oil and balsamic vinegar.
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Lentil, potato and mushroom stew with poached
Ingredients
• 250 gr lentils (green or brown Puy)
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 stick celery, diced
• 1 carrot, cut into small cubes
• 2 potatoes, peeled and cut into cubes
• 100 gr mushrooms, cut into quarters
• 35 ml vegetable oil
• 30 gr butter
• 500 ml chicken stock (chicken cube is fine)
• 2 slices pancetta, thick cut and diced
• 4 eggs
• 10 ml white vinegar
Serves 4
Cook lentils in boiling salted water until this should take about 25-30 minutes, check as they need to be drained before they are fully cooked.
Heat half the oil in a pot and cook the onions and garlic over a low flame until translucent. To the pot add the carrots and celery, season with salt and pepper and continue cooking for a few minutes. Â Now pour in the chicken stock, diced potatoes and the drained lentils, simmer over a low flame.
In a non-stick pan add the remaining oil and cook the mushrooms, season and drain off any excess liquid. Add the mushrooms to the simmering lentils. In a clean pan render down the pancetta and when crisp add to the pot. Once the liquid is almost completely evaporated and lentils are cooked add the butter and stir through. Turn off heat and allow to rest for sauce to thicken.
In a small pot bring water to the boil with the vinegar and poach eggs until just set with a soft runny yolk. (if you prefer the egg could also be fried and served sunny side up)
Check seasoning and adjust if necessary, ladle the stew into a deep bowl and place a poached egg on top.
Serve with Maltese bread that has been toasted and rubbed with a garlic clove.
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Roasted aubergine, marrow and tomato curry with brown rice
Ingredients
• 600 gr aubergines, large dice
• 300 gr courgettes, large cut
• 60 ml vegetable oil
• 1 red onion, sliced
• 3 garlic cloves, chopped
• Small piece ginger grated
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp chili powder
• 300 gr chopped canned tomatoes
• 400 ml coconut milk
• Fresh coriander chopped
• Lime wedges
Serves 4
Heat oven to 200 Celsius. Toss the aubergines in a roasting tin with 2 tbsp vegetable oil, season well and spread out. Roast until dark golden and soft. Heat the remaining oil in a casserole and cook the onions over a medium until soft. Stir in the garlic, ginger and spices, continue to cook for a further few mins until the spices release their essential oils and are aromatic. Add the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 15 minutes, then add the marrow remove the lid for the next 5 minutes to allow the sauce to thicken. Check seasoning and adjust if necessary. Add the chopped coriander and serve immediately. Serve the lime on the side, squeeze to taste.
Serve with steamed brown rice and grilled chapati or naan bread.
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Pork medallions in ham with butter beans
Ingredients
• 8 pork medallions
• Sage leaves
• 8 slices Parma ham
• 75 ml vegetable oil
• 400 gr butter beans (canned) – drained
• 1 onion, finely diced
• ½ carrot, diced
• ½ celery stick diced
• 1 garlic clove
• Some chili flakes
• 40 ml olive oil
• 20 gr tomato paste
• 100 ml chicken stock
• 2 tomatoes, diced
• 5 ml white wine vinegar
• 20 gr butter
• Some chopped parsley
• Salt and pepper
Serves 4
Place the pork medallions between two pieces of stretch and seal and gently beat them out to flatten. Season with salt and pepper, place a sage leaf on each medallion. Place a slice of Parma ham around each medallion and secure with a toothpick.
For the stew heat 2 tablespoons over a low flame and sauté the onion, carrot, celery and garlic, cook for a few minutes add the chili flakes and the tomato paste and cook for a further two minutes. Pour in the chicken stock, bring to the boil and simmer for 15 to 20 minutes, add the vinegar and season to taste. When ready to serve add the diced tomatoes, butter and the parsley, stir in a serve.
For the medallions heat the remaining oil in a non-stick pan and fry the medallions on each side till golden brown, drain and serve with the bean stew.
You can also serve a nice green salad with a lemon dressing on the side.
GOOD LUCK AND ENJOY 😊Â