|Baked salmon with squid|
|Spicy Chicken BBQ|
|Baked spicy vegetables|
|Easter Spring Lamb|
|Spicy & nutty chocolate|
Since we are staying at home and having guests on Saturday, I had to plan the menu for the 4 days holiday.
As usual Good Friday dinner was baked salmon with potatoes with char grilled pakchoi.
Salmon can be rather a boring dish, I've decided to add squid and brown shrimps to top on the baked salmon , with parsley and caper sauce.
it looks exotic and delicious.
Put whole side salmon on the baking try, add shaved fennel, chopped ginger ( 1tbsp), grated 1 lemon zest, salt & pepper , a few slices of lemon on the top and bake 180c for 20 -25 minutes.
Sauce, 2 tbsp. chopped parsley, 2 tsp capers, 1 tbsp. lemon juice, 2tbsp extra virgin olive oil , salt & pepper.
We all had with baked sliced potato soaked with chicken stock. they are lighter than with cream of milk.
For the Saturday, we had Korean young couple and baby for lunch, I was debating to myself what to cook, eventually, took a safe option, Korean food.
Marinated chicken thigh with Korean spicy chili paste with garlic, ginger, black bean sauce, honey , sesame oil and bake n the hot oven ( 180c) for 1 hour and serve with cucumber salad, rice, kimchi . made Slow cooked belly pork as bo ssam dish. as well.
Now Sunday lunch. Spring leg of lamb can not beat as the Easter Sunday lunch.
Insert with rosemary and garlic and roast n a hot oven 180c, for 40 minutes and reduce to 150c and another 40 min, rest for at least 20 minutes , t was nice and pink!!
Roast potato with goose fat was a treat.
Easter Monday was just easy with left overs, made my speciality chocolate.
Spicy, fruity , nutty , salty chocolate, all family loves.
Korean Cookery dates in May: 3rd, 10th, 17th, 24th, 31st.