15 July 2011

Salmon With Lime Butter Sauce - BeMyOwnChef Recipes


2 tbsp Olive oil
60g Butter
4 fillets of Salmon
1 pinch cracked black pepper
190ml fish stock
175ml White wine
1 lime, juice only
190ml double cream
60g chilled Butter, cubed
To Serve:
new potatoes
lime wedges


1. Preheat the oven to 180C/gas 4.
2. Heat the oil and butter in a frying pan. Scatter the salmon fillets with cracked black pepper and sear briefly on both sides in the hot pan.
3. Transfer the salmon to a baking sheet and bake in the oven for 10 minutes, until cooked through. Meanwhile make the sauce.
4. Return the frying pan to the heat, add the fish stock, wine, lime juice and cream and bubble until reduced by a third. Whisk in the chilled butter which will give the sauce a nice sheen.
5. To serve, slice a few cooked new potatoes onto the plates. Sit the salmon on the potatoes and half coat with the sauce so you can still see the fish and the black pepper. Garnish with a lime wedge and parsley.

9 July 2011

Lamb Shank Dish with White Beans

I came across this Lamb Shank Dish done with white beans and some organic ingredients at “http://en.petitchef.com” that looks so delicious and would like to share this recipe around.

I love braising as a cooking technique not only because it has layers of flavors incorporated in one dish, but more importantly because there isn’t much washing up after you are done. Just keeping it real and simple.


3 lg. grass-fed lamb shanks (6 halves)
3 large carrots – peeled, 1/2″ slices
1 red onion – diced
1 large leek, white only – sliced, rinsed
4 garlic cloves
1 tbsp tomato paste
bouquet garni (oregano, thyme, rosemary)
3 bay leaves
1 cup red wine (whatever you’re drinking will work)
1 cup dried northern beans- soaked overnight or 2 x 15 oz canned white beans
5 cups organic beef broth
1/2 cup low-sodium organic
chicken broth
4 tbsp olive oil
Salt and Pepper to taste (S&P)


Preheat large skillet on high heat for 1 minute. Add 2 tbsp olive oil. Season each shank with S&P. Sear in skillet for 2-3 minutes each side or until browned all over. Remove to an oven-proof dish. Wipe out excess oil from skillet with kitchen towel and drizzle with another 2 tbsp olive oil. Add carrots, leeks, onion and garlic and sauté for 5 minutes, stirring frequently so as not to burn. When veggies are browned stir in tomato paste and stir to combine. Cook for 1 minute. Add red wine, bouquet garni and bay leaves, stir and cook for 2 minutes. Add this mixture to shanks along with soaked beans.

Pour in the chicken broth to the same pan you just used and deglaze by scraping all the caramelized bits from the pan. Add this to the lamb then pour in the beef broth over and mix everything together.

Cover pan with foil and pop into oven. Cook for 2 1/2 hours at 160 degrees C or until lamb is fork tender and falls off the bone. Serve: 4 – 5 Person.

All recipes are made with the finest quality farmer’s market whole foods, natural and non-processed ingredients.