Mirjs Hungarian Thai Salmon Recipes

Steps:

• Heat grill to high. Place the fish in a shallow baking dish, then grill for 4-5 mins until cooked through, but still a little pink in the centre. Cover and set aside.
• Heat a wok, add the oil, then stir-fry the ginger, chilli and spring onions for 2-3 mins. Stir in the soy, sugar and a splash of water, then take off the heat. Throw in the coriander and serve immediately with the salmon. Delicious with rice or noodles.

Steps:

• Combine all but sesame seeds and salmon in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely.
• Add sesame seeds and salmon and marinate for 1 hour. Remove salmon from marinade and bring sauce to a boil. On a hot grill, cook salmon for about 3 to 5 minutes per side. Occasionally, brush the salmon with the teriyaki sauce.
• MIRIN CUCUMBER SALAD: Make a paste with the wasabi and mirin. Whisk in vinegar and sugar. Whisk in oil. Season with salt and pepper. Toss the cucumbers with enough vinaigrette to coat completely. Lay grilled salmon on top of small pile of salad. Garnish with sesame seeds.

Steps:

• Grate the potatoes and onion, either by hand or by food processor.
• (If grating by hand, pick out grated fingernails from potatoes;-).
• Add eggs and oil, mix well.
• Add paprika, salt and pepper.
• Pour into a well-greased Pyrex dish.
• Bake at 350 degrees F and bake for 1 hour.

Steps:

• In the bowl of your mixer, or in large bowl, add the flour, brown sugar, eggs, salt and vanilla.
• Mix it around a bit.
• Melt the margarine, or heat the oil a bit in the microwave.
• Add it to the stuff in the bowl and start mixing.
• Toss in the yeast, keep mixing.
• If you are using an electric mixer, go slowly.
• If you are kneading by hand, you should get a good workout.
• Heat the soy milk until it's warm.
• It should not be boiling hot!
• Slowly, with the mixer running, add the soy milk a little bit at a time, until the dough has reached the consistency of bread dough.
• It shouldn't be cakey and it shouldn't be too sticky.
• Knead the dough in the mixer for about 7-8 minutes, or by hand for about 15 minutes.
• Place the bowl in a warm spot and let the dough rise until doubled in bulk.
• Hint: if you put the bowl of dough in the microwave and nuke it on high for 10 seconds it will speed up the rising process.
• You can also let it rise overnight in the fridge, just keep it in a knotted plastic bag so it doesn't"escape".
• When the dough has risen and doubled, punch it down.
• It's a very satisfying step!
• Knead the dough by hand for another minute or so to work out the air bubbles.
• Cut into three even pieces.
• Each piece is enough for one small loaf of challah.
• Cut each piece into three or four, roll into ropes and braid.
• The best braids are made by starting in the middle and working your way to the end, then turn it around and braid the other end.
• Pinch off the ends.
• After you have shaped your loaf (you can also swirl it, or braid and swirl it, or just shape it into a natural loaf shape), place it either in a greased loaf pan, cake pan, or just on a greased cookie sheet.
• If you bake your loaf on a sheet it will spread a bit as it rises again.
• If you put your braided loaf into a loaf tin, it will just rise upwards.
• I have also made round challahs by putting them into bundt pans, or fluted round cake pans.
• Let the shaped loaves rise for another half an hour.
• You can brush a little beaten egg on the tops for a glaze, I prefer my challahs"naked".
• Preheat the oven to 160 degrees C (about 350 F).
• Bake the loaves for about 30-40 minutes.
• Time will vary based on the shape of your loaves and the pans they are in.
• If the tops start to brown too soon, just place a sheet of silver foil over them, resting lightly on the tops.
• The challah is done when you turn out the loaf, give it a knock-knock on the bottom and it sounds hollow.
• Let it cool.
• If this recipe makes too much for you, you can either freeze the dough, or the baked challahs.
• Best eaten with sweet butter, also makes the most amazing French toast.

Steps:

• Cut up the faux crab into salad size pieces.
• Shred the scallions and add to the fish.
• Add the cooked pasta, salsa, chickpeas and salt and pepper.
• Toss to mix.
• Chill for at least one hour.
• Serve in a pretty glass bowl to show off the colors.

Steps:

• Preheat the oven to 400 degrees F (or 200 degrees C).
• Clean the chicken pieces and season them with the salt, pepper and paprika.
• Place them skin side down in a roasting pan.
• Mix the whisky and maple syrup.
• Pour over the chicken.
• At this point you can marinate the chicken overnight, but this is an optional step.
• Place the chicken in the oven for 20 minutes, uncovered.
• After 20 minutes, turn the pieces over, and roast for another 20 minutes.
• Just a warning, when you open the oven door halfway through, be prepared to get tipsy on the fumes.
• Enjoy!

Steps:

• Pour the alcohol into a jug or piece of Tupperware.
• Zest or peel the lemons and submerge in the alcohol.
• Juice the lemons, and do whatever you want with the juice, the juice is not part of the recipe. I freeze the juice in an ice cube tray for use in cooking.
• Cover and put away in a dark place for one week, or up to however long you want. I once forgot I was making a batch and the stuff steeped for a whole month, wow, THAT was a strong batch.
• After you have finished your steeping, drain the alcohol.
• Bring the soy milk and sugar to a boil, lower the heat and simmer, stirring occasionally, for 20 minutes. Let cool.
• Mix the lemony alcohol with the sugary soy milk. Pour into bottles. This will make about 1 1/2 liters.
• I keep mine in the freezer. It thickens up but does not freeze. Super refreshing on a hot day.

Steps:

• While the salmon is still partially frozen, cut into serving pieces.
• I usually serve this as an appetizer so the pieces are smallish squares.
• Place the salmon in a large pot and cover with water.
• Throw in the handfuls of paprika and lemon grass.
• Add the salt and pepper.
• Bring the whole thing to a rolling boil and let cook for 20 minutes.
• Don't treat the fish delicately, it can take it, don't worry.
• Turn off the heat, let sit for about 10 minutes, then remove with a slotted spoon.
• Chill for at least two hours and serve.
• Note: You can substitute a whole[b]washed[/b] lemon, cut into slices, if you don't have lemon grass at hand.

Steps:

• Break the chocolate up into small pieces.
• Melt them either over a double boiler or in the microwave.
• Add the eggs yolks, one at a time, and incorporate thoroughly into the chocolate.
• You have to stir fast so the chocolate doesn't cook the yolks.
• Add the brandy.
• Whip the whites until stiff.
• Slowly fold them into the chocolate mixture.
• Pour into individual dessert glasses, or into one large serving bowl.
• Chill in the fridge for at least 2 hours.
• Note: You can also pour it into a prepared pie crust and freeze it for Mirj's Incredibly Rich Chocolate Mousse Pie.
• Note: This is a very basic recipe, which can be doubled, trebled, quadrupled, etc.
• Just remember, use 2 eggs for every 4 ounces (100 grams) of chocolate.

Steps:

• For salmon:
• Mix first 7 ingredients in small bowl to blend. Place salmon fillets, skin side down, on rimmed baking sheet. Sprinkle 1 1/2 teaspoons spice mixture over each fillet. Cover with plastic and refrigerate at least 3 hours or overnight.
• For dressing:
• Whisk vinegar and next 5 ingredients in small bowl to blend. for rice: Melt butter in heavy large saucepan over medium heat. Add rice and sauté until rice begins to turn opaque, about 2 minutes. Stir in 1 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Season to taste with salt and pepper.
• Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh side down, to skillet. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes.
• Spoon rice onto plates, dividing equally. Top each serving with seared salmon fillet, then Thai Vegetables. Drizzle dressing around and serve immediately, passing extra dressing separately.