I have been asked a few times how do I ‘simple’ cured my salmon. It is truly, really, actually quite simple. Since I have quite a few people asking I have decided to blog this. I have been told it is expensive to eat outside. So here is a basic curing recipe. Refine and adjust the ingredients to your taste and make it your own.

Now of course the most important ingredient is that your salmon has to be fresh, sushi grade if possible. Do not be tricked by the FRESH Norwegian/Atlantic salmon as logically there is no “(insert sear word)” way they could reach Malaysia FRESH. Here in the UK I will only make this if I happened to see very fresh salmon when doing the weekly shopping. If the salmon is not fresh and firm then you will have huge problem slicing it thinly. Pic is a side of salmon fillet just under 2kg. My ratio has always been 1 tbsp alcohol for the container, one for each kg of protein. It can be whiskey, vodka or gin.

Today I used 3 tbsp Roku Sakura Gin. Then it is 2 tbsp of brown sugar (1 tbsp per kg of salmon) 2 scant tsp of salt (1 tsp per kg) As for freshly ground pepper I have never measured. Just make sure all the sides are dotted. My family are all freshly ground Sarawak peppers fan anyway.

Lastly cometh the herbs. If you are using Gin and vodka you pair with something acidic and light. Here I used lemon thyme. If you have lime use the lime peel, (never the juice unless you eat immediately as the acid, will cook the fish leaving it a horrible opaque colour). As I am vain I like my food to look good too – Hahahahaha You can also use mint leaves, juniper berries etc. If you are using whiskey which I much prefer really, you can use a stronger herb, even basil as the smokiness of whiskey especially the Lagavulin 16, which is one of my favourite mid range whiskey at the moment, can take it. I have tried with curry leaves – not bad. You adjust to your taste after a few tries.

Roku Sakura Gin + lemon thyme + salt + freshly ground pepper + brown sugar

Note – It is but common sense that if you are not going to eat it for a few days you would lessens the sugar, salt etc. Same as if you cannot take alcohol without the urge to sing then please adjust accordingly. My basic recipe is a guide. Try curing yourself as it is extremely easy. Nowadays I prefer to eat them cured to sashimi style. I feels ‘safer’ – kekekeke Must be the age thing.

Please refer to this link also to cure a larger portion. Link

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Please refer to this link on making pesto https://www.julieolive.co.uk/2020/11/12/basil-pesto-sauce/ As for the bone marrow I just make sure they are cleaned, scrapping with a knife and then I just bake them at 200C in my new air fryer for 15 minutes. Then I torched it with my blow torch. Easily sorted.

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I have started cooking again, a fortnight of take-aways mostly is not making my tummy happy and I put on weight! Worrying and not sleeping at night gave me more wrinkles and my back ache like nobody’s business. Hopefully my cat heal faster and things goes back to normal soon.

I am typing this post fast because we finally have some time to visit Costco for a big grocery shop and they were selling beautiful whole sides of trout. I decided to buy a piece and used half to cook curry and the other half I cured it – my way. Hopefully others who like cured fish would and want to try can go and get some now. They were very fresh and so tasty.

Basically this curing business is extremely simple. All you have to do is to have on hand salt and sugar plus a clean container preferably one that is air tight. Please follow the pics.

So all you need to do is to rinse your trout, dry with kitchen towels and then in a clean air tight container sprinkle a layer of rock salt and sugar. Natural rock salt are less salty. Place in your piece of trout and again sprinkle another layer of salt and sugar on top. Next is the flavours. You can use anything you like really to add extra flavours. Westerners like to use lemon rind, dill etc You can also add a tablespoon of whiskey. Today I crushed come curry leaves, Sarawak peppercorns and dried chilli. Then close your container and forget about it for 6 hours or overnight but no longer than 12 hours. The longer you leave it the tougher the protein but it is entirely up to you. Enjoy.

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Potted Crab with a hint of lemon

Ingredients

• Crab meat
• Lemon peel and juice
• Mayonnaise
• Chives
• Butter
• Paprika
• Salt & Pepper

Instructions

• TIP – Instead of Mayonnaise and chives I used the Philadelphia cheese cream and chives.

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Monkfish tail in a bacon blanket

Ingredients

• 1 Monkfish tail
• few Streaky bacon
• Butter
• salt & pepper
• Assorted salad leaves
• Fresh fennel fronds

Instructions

• Place the cleaned monkfish tail on top of some fresh fennel fronds.
• Lay enough strips of bacon to wrap around the monkfish tail, tucking them in snugly like a blanket.
• Wrap the monkfish (look at pics)
• Fry the monkfish seam side down first for a minute then add in some butter.
• Flip the monkfish about to sear all the sides.
• Place into a 180C oven for 15 to 20 minutes depending on the size of your fish.

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Terrine of chicken, pork and sausage meat pâté

Ingredients

• 4 Chicken breasts cut into strips
• 1 Full rice bowl Mince pork
• 1 Full rice bowl Pork sausage
• 1 large Onion
• Mixed herbs
• Salt & Pepper
• 1 cup Sherry
• 1 – 2 tbsp Brandy
• 3 Eggs
• 1 pkt Bacon

Instructions

• Soak the chicken breasts cut into strips with a cup of sherry. I use Harvey Bristol cream.
• Start by chopping the onions. Add in the minced meat and removed the sausage casing and use the sausage meat. Seasoned with mixed herbs, salt & pepper and any other herbs you fancy.
• Mix well and add in the sherry from your soaking chicken. (soaked chicken in just sherry the night before or for at least 3 hours)
• Add in generous big tablespoon of two of good brandy if you wish. Then top with more bacon strips.
• Wrap in tin foil and place into 180C fan oven for at least 50 minutes. Place a pan under your tin as oil will seep out.
• Remove from oven then place a chopping board on top and sits some tins to weigh it down overnight. (Refer to Pic)
• The next morning un-mould, wrap in cling film and place into fridge to chill. Then slice with a sharp knife to serve.
• You can serve either chilled straight from fridge or slice nicely then let it come to room temperature.
• Serve with something slightly sour as this will cuts through the richness of the pâté. A chutney or plum compote is good and serve with a shot of whiskey is even better!
• Also have some salads and breads or crispy thins biscuits.

Notes

TIP – I measured the water in the loaf pan I am using then pour it into the blue bowl. This is so that I know a bowl of ingredients will fit right into the loaf tin. Pour the water away later and dry both the tin and bowl. TIP – If you do not want to clean your oven like made please do not forget to place a tray underneath your terrine before placing into the oven.

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Chicken & Leek pie

Ingredients

• 1 250 g puff pastry shop bought
• 50 g butter
• 1 large white onion
• 300 g baby leeks slice thinly
• 2 chicken breasts slice thinly
• 100 g button mushrooms
• 200 g mix vegetables carrots, garden peas and sweetcorns
• ½ cup white wine
• ½ cup chicken stock
• 3 tbsp crème fraîche or double cream
• 1 tsp Dijon mustard grains
• 1 tbsp roux plain flour + butter mix
• salt and freshly ground pepper
• ½ lemon juice
• 1 cup grated matured cheddar + Parmesan mix
• 1 beaten egg

Instructions

• Fry leeks, onions and garlic in butter till soften and add in sliced chicken breasts.
• Next add in the mushroom and your vegetables, the white wine and chicken stock. Bring to boil and add in the cream and Dijon mustard seeds.
• Thicken with roux. Season well. Turn off the heat and then add in lemon juice and grated cheese. Wait till cool down then assemble your pie.
• Fill your pie dishes. Roll out and cut your pastry to cover the top of your pie dishes.

Notes

TIP – If you brush the sides of your pie dishes with some butter the pastry will rise nicer and stay crispier and fluffier. I much prefer this way then to seal the sides and cut holes in the middle for letting the steam out. The pies looks prettier this way. p/s A roux is typically made from equal parts of flour and fat by weight. This is normally added to thicken sauces.

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