Dinner, when you have a hobbyist/aspiring/enthusiastic/experimental/never grow fat chef at home can be a dangerous affair.
Especially when he goes grocery shopping. ALONE. Suddenly our fridge is FULL of things I will never know exist, until they land up on the plate, or sometimes, dissolved in the rest of the ingredients, which of course, would remain forever a mystery to me. Ah well. What you don’t know won’t hurt right.
Was feeling kind of sluggish and didn’t want to go out for dinner last Sunday. So, I suggested koka maggi noodles (instant noodles) topped with some vegetables, mushrooms, sausage and perhaps an egg. What i got (after zzz’s trip to Cold Storage Supermarket) was a salmon cous cous and tiramisu dessert. Not that i am complaining. The cous cous and salmon were fantastic!! I love cous cous. Its so easy to make (yes yes its instant cous cous only, but who makes fresh ones here?!), toss in the cherry tomatoes, parsley and some lemon juice and chopped shallots and we are good to go.
The tiramisu was a tad heavy on the mascarpone cheese (below is already reduced). Try to go easy on it for more balance with the coffee and rum.
Home made Tiramisu
3/4 cups freshly brewed expresso
2+2 tbsps sugar
500gm mascarpone cheese
2 vanilla beans
2+2 tbsps rum (or more)
Cocoa power or chocolate shavings
Arrange the lady fingers in a medium deep bowl.
Sweeten expresso with 2 tbsps sugar or to taste
Add 2 tbsps rum to expresso, pour over lady fingers
Whisk mascarpone and 2 tbsps sugar, add vanilla (scrapped) and 2 tbsps of rum slowly
Loosen to a shiny consistency, add more rum if necessary
Smear over lady fingers, sprinkle with sieved cocoa powder or shaved chocolate.
Keep in fridge until ready to serve (at leats 2 hours)
Heaping 1 cup couscous
3 teaspoons kosher salt or 1 1/2 teaspoons table salt
1/2 teaspoon paprika
1 tablespoon grated fresh gingerroot
1 cup freshly boiled water
1/2 small red onion, finely chopped (about 1/4 cup)
1 lemon, halved
1 tablespoon garlic flavored oil, plus 1 teaspoon
1 pint cherry or grape tomatoes
4 salmon fillets
1 cup chopped fresh cilantro leaves
Put the couscous into a heatproof bowl, with 2 teaspoons kosher salt (or 1
teaspoon table salt), 1/4 teaspoon of the paprika, and all the grated
ginger. Give everything a bit of a mix before adding the hot boiled water.
Cover the bowl, either with plastic wrap or a plate, and set aside.
Into another bowl, put the finely chopped onion.
In a wide, shallow dish, big enough to take the salmon fillets later, zest
the lemon into the dish.
Squeeze the lemon juice into the bowl with the onions.
Add the remaining salt and the paprika to the bowl with the lemon zest and
stir in 1 tablespoon garlic flavored oil.
Halve the cherry or grape tomatoes and put them into yet another bowl. Stir
in the remaining teaspoon of garlic flavored oil and set aside.
Heat a large frying pan for the salmon fillets. While the pan is getting
hot, add the fillets to the dish with the lemon zest and coat both sides
with the mixture.
Put the fillets in the hot pan and cook for 2 to 3 minutes on each side,
depending on thickness. The fillets should be juicy and have a vivid coral
color in the middle, so do check as you cook.
Meanwhile, uncover and fluff the couscous, which should have absorbed all
the water. Add the tomatoes with lemony onion mixture and stir with a fork.
Add nearly all of the cilantro to the couscous, and stir it through, then
taste for seasoning, adding more salt if needed.
Spoon some couscous onto each plate and arrange a salmon fillet alongside.
Sprinkle with a little more cilantro as you hand out each plate.