Monthly Archive for January, 2010

Don’t be deceived by this delightful young woman she looks like an angel but Lana Vidler is one go-getting babe. She has self published one of the cutest cookbooks I have seen and she embraces old fashioned values in a modern way. “Meals Men Love, How to Catch a Man in 3 Courses” is a lesson in love. She made us the chocolate mousse (on page 164) and brought it into the studio. Denis who was our single male sceptic for the day started out by saying it was more about the personality on a date… however by the time he had eaten the peaches, cob salad and been handed his first love mousse he lent forward in his chair and asked “is the recipe for this in the book?” I knew at this point we had him! Buy your copy at www.mealsmenlove.com.au. The recipes are easy and affordable and aimed at women in their teens to middle age and beyond, the idea for this book was conceived with one aim in mind – to feed men.

Chocolate Mousse – to the Max
from the recipe book  Meals Men Love

2 tablespoons butter, melted
2 blocks (400g) milk chocolate, melted
½ cup brandy / rum
pre-whipped full-fat cream
1 Cadbury Flake (or 4 teaspoons grated chocolate)

Beat egg whites until thick and fluffy, set aside. Combine melted butter, melted chocolate, egg yolks and brandy, fold into the beaten egg whites. Stir well. Place a small dollop of whipped cream into the bottom of each dessert glass then pour mixture on top. Cover and refrigerate overnight. When ready to serve, top with another dollop ofwhipped cream and a sprinkle of grated chocolate.

*My father loved this recipe – as has every man since.

by Kellie-Marie Thomas

In Season- February

This fabulous Japanese inspired summer salad ties in with the wonderful Shochu we tasted on the radio show and also uses the juicy sweetcorn which is in season at the moment.

Serves: 4    Prep: 20 mins    Cook: 20 mins

2 x 220g skinless salmon fillets
2 tablespoons sweet chilli sauce
1 teaspoon finely grated lime zest
2 corn cobs
1 tablespoon olive oil
270g packet dried soba noodles
1 small red onion, thinly sliced
1 carrot, julienned
1 Lebanese cucumber, seeded, sliced thinly
2 tablespoons roasted, sliced seaweed
Salt and pepper, to taste
Lime wedges, to serve
Soy and Lime Dressing
½ cup vegetable oil
¼ cup lime juice
½ cup light soy sauce
1 small red chilli, finely chopped
¼ teaspoon caster sugar

1.    Preheat oven to180°C.
2.    Combine salmon, sauce and zest in a bowl. Lay a piece of foil on the bench, large enough to wrap the salmon. Top with a slightly smaller piece of baking paper. Place salmon fillets on baking paper, side by side. Fold to enclose.
3.     Cook for about 20 minutes or until cooked through. Remove from oven. Stand for 5 minutes. Carefully open parcel to avoid steam. Break fish into flakes.
4.    Meanwhile, brush corn cobs with oil. Cook under a hot grill, turning, until lightly browned and tender. Cool. Cut kernels from cobs.
5.    Cook noodles according to packet directions. Drain. Rinse under cold water. Drain.
6.    To make dressing, combine all ingredients in a screw-top jar. Shake well.
7.    Place salmon and cooking juices, corn kernels, noodles, dressing and remaining ingredients in a large bowl. Toss to combine.
8.    Serve noodle salad with lime wedges and a glass of Shoshu.

Tips
•    Salmon can be cooked up to a day in advance. Store, covered, in the refrigerator.
•    Soba noodles are a Japanese noodle made from wheat and buckwheat flour.
•    You can add any combination of delicious fresh vegetables to this dish, try thinly sliced snow peas, red capsicum or green onions.
•    Roasted seaweed (yaka-nori) is available ready roasted in sheet form or already sliced. You will find it in the Asian section of your supermarket.
•    For extra garnish, sprinkle with toasted sesame seeds and sliced pickled ginger.