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Easter Friday Lunch

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On Good Friday 2014 we enjoyed the warm Sydney autumn weather with a fish lunch out in the garden. It was a chance to revisit some recipes  – with varying degrees of success!

Hot smoking salmon is really easy and I have now almost perfected the technique. Coconut rice is great with fish, and I added in Bill Granger’s  Asparagus, Pea and Feta Salad, minus the broad beans, of which I’m not overly fond.

Dessert was another attempt at cooking soufflés, this time a mixed berry soufflé. They looked cooked – but unfortunately erupted in a meringue Vesuvius when a spoon was plunged into the centre!

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So it’s back to the drawing board as far as soufflés go…

Hot Smoked Salmon with Coconut Rice:  https://thequirkandthecool.com/2014/03/26/hot-smoked-chili-salmon/

Asparagus, Pea and Feta Salad

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Ingredients
1 tbsp olive oil
1 leek, roughly chopped
250 g asparagus, halved lengthways and widthways
A handful of fresh or frozen peas
75 ml vegetable stock
100 g feta cheese, crumbled
A few mint leaves, torn
½ lemon, zested

Method

Heat the oil in a pan over a medium heat. Add the leek and asparagus, season with sea salt and cook for 5 minutes to soften.
Add the broad beans and peas, pour in the stock and simmer for 2-3 minutes until the vegetables are just tender and the stock has reduced. Serve topped with the feta, mint and lemon zest.

Berry Soufflé:  https://thequirkandthecool.com/2014/04/05/passionfruit-souffle/

I substituted a cooked berry, almost jam like mixture for the passionfruit.IMG_0670

Berry Mixture

Put 150 g mixed berries and 3  tbsp caster sugar in a saucepan and cook  gently until liquid is reduced and the fruit is of a jam-like consistency.

The prescribed 8 minute cooking time gave me soufflés that were cooked on top and runny in the middle. So longer cooking at a slightly lower temperature??

 

 

 

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