Pan-Seared Salmon with Roasted Beetroot and Freekeh Salad – MKR -Best Of The Best Cookbook – Seven Network (Operations) Ltd

Pan-Seared Salmon with Roasted Beetroot and Freekeh Salad

Pan-seared Salmon with Roasted Beetroot & Freekah Salad

 

 

PREP 20 MINS COOK 45 MINS SERVES 4

 

Freekeh is cracked green wheat and is available at selected health food shops

and Middle Eastern food shops. If using unpackaged freekeh, rinse it to remove

any chaff or stones.

 

 

4 x 150g salmon fillets

oil, for frying

 

TAHINI YOGHURT

250g Greek-style yoghurt

100g feta

1 tbsp tahini

juice of 1 lemon

1 tsp ground cumin

 

FREEKEH SALAD

4 small beetroots, quartered

1 tbsp olive oil

salt and pepper, to taste

1 small red onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

200g freekeh, washed

160ml chicken stock

seeds of 1 pomegranate

cup finely chopped coriander

cup finely chopped flat-leaf parsley

cup finely chopped mint

 

SALAD DRESSING

3 tsp ground cumin

3 tsp sumac

100ml olive oil

40ml red wine vinegar

juice of 1 lemon

2 cloves garlic, peeled and crushed

1 long red chilli, thinly sliced

chopped toasted macadamias, to serve

 

 

1 To make the tahini yoghurt, process all the ingredients in a food processor until combined. Cover and refrigerate until needed.

 

2 Preheat the oven to 200°C. To make the salad, drizzle the beetroot with half the oil, then season to taste and individually wrap in foil. Place on an oven tray and roast for 30 minutes, or until tender. Cool, then peel and discard the skins. Coarsely chop the beetroot and set aside.

 

3 Heat the remaining oil in a medium frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 3 minutes, or until softened. Add the freekeh, stock and 100ml water. Simmer, covered, for 15 minutes, or until tender and liquid has been absorbed. Spread the mixture out onto an oven tray to cool.

 

4 Meanwhile, to make the salad dressing, dry-fry the spices in a small frying pan over low heat until fragrant. Place in a medium bowl with the remaining ingredients and whisk to combine. Add the cooled freekeh, chopped beetroot and remaining salad ingredients. Toss to combine, then season to taste.

 

5 Lightly oil a frying pan and heat over medium–high heat. Add the salmon, skin-side down, to the pan and cook for 4 minutes, or until the skin is crisp. Turn and cook for another minute. Transfer to a warm plate for 3 minutes to rest.

 

6 Spoon the tahini yoghurt onto the centre of 4 plates. Top with the salad, then a piece of salmon. Sprinkle over chopped macadamias to serve.

 

Cover MKR Best of the Best Cookbook

 

MKR: Best Of The Best Cookbook ($39.99), published by Hachette Australia.

 

 

 

Crispy Chicken on Asian Rice Noodle Salad – MKR -Best Of The Best Cookbook – Seven Network (Operations) Ltd

Crispy Chicken on Asian Rice Noodle Salad

Crispy Chicken on Asian Rice Noodle Salad.

 

PREP 25 MINS COOK 10 MINS SERVES 4

 

You can cook the noodles and toss with the dressing up to 1 day in advance. Store, covered, in the refrigerator. This will give the noodles a chance to absorb some of the great flavours, then stir in

capsicum and herbs before serving.

 

100g vermicelli noodles

1 red capsicum, deseeded and thinly sliced

2 tbsp chopped chives

½ cup coriander leaves

½ cup mint leaves

½ cup Thai basil leaves

 

DRESSING

2 tbsp lime juice

2 tbsp fish sauce

1 tbsp caster sugar

1cm piece fresh ginger, peeled and finely grated

½ long red chilli, finely chopped

 

CRISPY CHICKEN

1 egg

1cm piece fresh ginger, peeled and finely grated

1 clove garlic, peeled and crushed

¾ cup plain flour

2 tsp Chinese five-spice powder

2 tsp sea salt flakes

1 tsp freshly ground black pepper

2 large chicken breasts, thinly sliced

vegetable oil, for shallow-frying

 

1 To make the dressing, whisk all the ingredients in a small bowl until the sugar dissolves.

 

2 Place the noodles in a large bowl, cover with boiling water and stand for 5 minutes. Drain, then return to the bowl. Add the dressing and toss to combine. Add the capsicum and herbs and

toss to combine.

 

3 To make the crispy chicken, whisk the egg, ginger and garlic in a large bowl until just combined. Combine the flour, five-spice powder, salt and pepper in a separate large bowl. Dip the chicken

pieces in the egg mixture, drain off excess, then toss in the flour mixture.

 

4 Fill a wok or deep frying pan halfway with oil and shallow-fry the chicken, in batches, for 2–3 minutes, or until golden and cooked through. Drain on paper towel.

 

5 Divide the noodle salad among four serving bowls and top with the chicken.

 

Cover MKR Best of the Best Cookbook

 

MKR: Best Of The Best Cookbook ($39.99), published by Hachette Australia.

 

 

Post Script: MKR: Best Of The Best Cookbook – Seven Network (Operations) Ltd

For the fans!

Cover MKR Best of the Best Cookbook

MKR: Best of the Best Cookbook

Seven Network (Operations) Ltd

Hachette Australia

ISBN: 9780733634758

 

Description:

For the first time ever over 100 of the best-loved, top-scoring recipes from six seasons of MY KITCHEN RULES Australia are collected together in one beautiful volume.

MY KITCHEN RULES, Australia’s most watched cooking show, has helped ignite the passions of millions of home cooks.

 

Now, in one stunningly photographed and beautifully presented cookbook, you have the chance to make all your favourite recipes in your own kitchen. Plate up Veronica & Shadi’s Grilled Swordfish, Sammy & Bella’s Salmon Fish Fingers, Nic & Rocco’s Macarons Six Ways, Luke & Scott’s Zesty Prawn Salad, Dan & Steph’s Lamb Roulade with Smoked Carrots and Mint Pesto, Helena & Vikki’s Baked Moussaka or Jac & Shaz’s Red Velvet with Chocolate and Raspberries.

 

With all the best dishes from the first six seasons of the show, you and your family can create your own instant restaurant, cook and compare your meals to your favourite teams’ and score the results just like Pete and Manu.

 

My View:

This is a lusciously presented recipe book – the food photography and presentation are works of art! The recipes are mouth-watering and elegant. If you are cooking for that special occasion this will be your go to recipe book!

What you can expect:

 

Chocolate Mousse Cake – divine! (Yes I went to the back of the book first J ) p.170

Chocolate Peppermint Delice (p.199)

Red Velvet with Chocolate and Raspberries (p.199)

Deb’s Trifle – perfect for Christmas (p. 209)

 

Turkey San Choi Bow     (p. 3)

Breakfast Damper (p.15)

Scotch Egg (p.56)

Prawn Cakes – a favourite of mine (p. 60)

 

Prosciutto Wrapped Chicken (p.89)

Baked Moussaka (p.121)

Nasi Goreng (p.104)

 

And so much more!