Subscribe to this list via RSS Blog posts tagged in inside the kitchen
Cityscape Recipes
By
Date
Category Recipes

Up your gourmet game with recipes from Dragons Den Social Lounge’s international award-winning chef. SALMON & QUINOA SALAD (SERVES 4-6) Image: Stephen Goodenough SHOPPING LIST 600gm salmon fillet (skin on preferable)2 cups quinoa3 cups water6 red radishes (thinly sliced)1 cup watercress½ cup celery (thinly sliced)1 Granny Smith (thinly sliced)½ small radicchio (ripped)1 fennel bulb (thinly sliced)2 lemons (juice and finely grated zest)50ml extra virgin olive oilSalt and fresh ground pepper to taste MAKING IT HAPPEN Rinse quinoa, and bring to the boil with water. Simmer for 15 minutes, stirring regularly. Run under cold water to cool, strain and add to mixing bowl. Heat small amount of cooking oil to a medium-high heat in a heavy-based frying pan. Place salmon skin down and cook two-thirds through before turning off heat, turning the salmon and cooking for 2-3 minutes. Remove and let cool, reserving any salmon oil from the pan. Add lemon juice, olive oil, reserved salmon oil (cooled) to quinoa and season to taste. Add remaining ingredients (except salmon)...
Cityscape Recipes
By
Date
Category Recipes

Up your gourmet game with recipes from Dragons Den Social Lounge’s international award-winning chef. Polenta Fries Recipe SHOPPING LIST For the fries:700ml chicken stock250gm polenta – fine (not quick cook)40gm parmesan (good quality like Parmigiano-Reggiano)Salt and fresh ground black pepperFresh rosemary (finely chopped)Greaseproof baking paper, flat baking tray, oil For the Rosemary Garlic Salt:1 tsp fresh rosemary (chopped)1 tsp garlic flakes (lightly crushed) 50gm flaky sea salt MAKING IT HAPPEN Bring chicken stock to the boil in a medium saucepan, then add polenta, stirring rapidly to remove lumps, and cook out for 2–3 minutes to form a smooth, firm paste. Remove from the heat and stir through the parmesan, salt, pepper and rosemary. Line a baking tray with enough paper to cover both the bottom and fold over the top. Pour the mix onto the baking tray and spread with a spatula to form a 20mm thick base, then fold excess baking paper over top of mix and use a tray or board to press the mix. Refrigerate until...