THROUGHOUT THE MAJESTIC COASTAL FORESTS of the Pacific Northwest, spawning salmon and bears form one of the ecosystem’s most vital, nourishing relationships. Yet their keystone connection faces enormous threats. Salmon is the common name for several species of fish in thefamilySalmonidae. Other fish in the same family are called trout. The difference between salmon and trout is sometimes said to be that salmon migrate and trout are resident, and that salmon spawn once and trout spawn many times.
Wild salmon must survive overzealous fisheries and sea lice-infested farms. Brown and black bears suffer from habitat loss, sport hunting and other conflicts with humans. Both face the consequences of pollution and, increasingly, global warming. When salmon return to freshwater streams to spawn, their bodies carry precious nutrients from the sea, which bears unwittingly share with countless other species. Ultimately, as the relationship between salmon and bears…
300g/10½oz long-grain rice
sunflower oil, for frying
6 large shallots, thinly sliced
2 large free-range eggs
salt and freshly ground black pepper
1 tbsp tomato purée
1 tbsp ketjap manis
1 tbsp light soy sauce
5cm/2in piece cucumber, cut into quarters lengthways, sliced
8 spring onions, trimmed, thinly sliced on the diagonal
salt and freshly ground black pepper
For the barbecued chicken, mix the crushed garlic, crushed white peppercorns, sugar, fish sauce and lime juice together in a bowl. Add the chicken pieces and place in the fridge to marinate for at least 2 hours or overnight.
To cook the chicken, thread the marinated chicken pieces onto parallel pairs of the soaked bamboo skewers (this helps to stop the pieces from spinning around as you turn them).
Preheat the grill to its highest setting (or prepare the barbecue).
Grill the chicken skewers for 6-7 minutes, turning regularly, until golden-brown and caramelised on the outside and cooked through (no trace of pink should remain).
Slide the barbecued chicken off the skewers, cut into chunks and set aside.
For the spice paste, blend all of the spice paste ingredients in a food processor to a smooth paste.
For the nasi goreng, cook the rice in boiling, salted water for 12-15 minutes, or according to packet instructions, until just tender. Drain, rinse well with boiling hot water from the kettle, and drain well again.
Spread the rice out onto a large baking tray and set aside until cold (but do not refrigerate).
Heat 1cm/½in of the sunflower oil in a large, deep-sided frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Add the sliced shallots and shallow fry, stirring now and then, until crisp and richly golden-brown. Remove the onions from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Sprinkle lightly with salt and set aside until cold and crisp.
Beat the eggs in a bowl with some salt and freshly ground black pepper.
Heat a couple of tablespoons of the sunflower oil in a small frying pan over a medium-high heat, pour in one-third of the beaten egg and cook until it has set on top.
Flip the egg over, fry it for a few more seconds then turn it out onto a chopping board or plate, roll it up tightly and set aside until cold. Repeat the process twice more with the remaining egg.
When the egg rolls are cold, slice them into thin strips.
Heat a wok over a high heat until smoking hot. Add two tablespoons of the oil left over from frying the shallots, then add the nasi goreng paste and stir-fry for 1-2 minutes, or until fragrant.
Add the tomato purée and ketjap manis and stir-fry for a few seconds, then add the cold cooked rice and stir-fry for a further 2-3 minutes, or until heated through.
Add the barbecued chicken pieces, fried shallots and strips of omelette and stir-fry for another minute.
Add the soy sauce, cucumber and most of the spring onions and mix well.
To serve, spoon the nasi goreng onto a large warmed platter. Sprinkle over the remaining spring onions and allow people to help themselves.
#AceFoodNews says a simple recipe with Apples as a great source of vitamins and nutrition.
Fresh apples are a great snack any time of day.
Apple Treats Prep and Cook Time: 5 minutes
1 apple, slice 1/2-inch thick, unpeeled
3 TBS almond butter
cinnamon to taste
1/4 cup granola
Spread one side of slliced apple with almond butter and spinkle with cinnamon.
Dip the apple slices into granola to cover the almond butter.
Use sweet Delicious, tart Granny Smith, tangy Fuji or your favorite variety of apple; in seconds you’ll have a satisfying snack or dessert.
(102.85 grams)Calories: 228
For most of our nutrient ratings, we adopted the government standards for food labelling that are found in the U.S. Food and Drug Administration’s “Reference Values for Nutrition
These are my very favorite local sweets. They are traditionally eaten at Lent here and are easy and quick to make with wonderful flavors and they are completely egg free with no added fat.
Known as Kwarezimal, the word derives from quaresima for the 40 days of lent and the ingredients in it reflect repentance and giving up the luxuries of eggs and fat. I make mini Kwarezimal as I find them more practical and appealing in bite size. I also reduce the sugar by half and use local honey as an additional sweetener. I made these for the Phoenicia Hotel and we used them in this month’ s Airline Magazine.
Ever since I started visiting the hotel I learnt so much about the right time to harvest vegetables, to capture them at the best time of their growth cycle, at the peak of their flavor and goodness. The surest way to know the authenticity of your organic food is to grow your own as they do here. Broccoli are gathered when the buds are still compact just before the florets begin to open. This is when the small tender leaves around them can be eaten, when their texture is perfect, just on the brink before the toughness starts to take over. Each vegetable and piece of fruit in the kitchen garden of this hotel is checked everyday and broccoli for example is cut at exactly six and a half inches below the flower head.
Saul Halevi prepared this fish during our cooking session. We used local Rock Fish but it…
We had a marathon baking session at the hotel yesterday and I had the pleasure of working with two of my favorite boys Ayrton and Luke who are final year students at the prestigious hotel school on the island. My assignment was to introduce some of the US Ambassador’s all time favorites to the local market and these cupcakes were served in the beautiful Art Deco lounge for afternoon tea.
I first tasted this cake when I visited HE the US Ambassador’s home last November and she shared her favorite recipe collection with me. This cake is so unusual, tastes divine and is striking in appearance. The beetroot does something incredible to the chocolate, it brings out depth of flavor and you nearly feel you are eating something healthy but it doest not have the earthy tastes of health-food. I quite cannot describe but it certainly is WOW.