Tag Archives: mango

Blackened salmon revisited

One of my first posts was blackened salmon in a mango sauce with pumpkin and sweet potato, a recipe making good use of some great fall vegetables. Today, I’m making blackened salmon again but this time it’s summer-style. The mango sauce has been restyled to a slightly spicy salsa version with fresh coriander, and as accompaniment I picked some lovely Ratte potatoes, currently available. I also added some A. Vogel Herbamare salt to my spice mixture, a natural sea salt that includes herbs and vegetables (you can find it here). My grandmother used to sell it in her natural foods shop and always had it at home, which makes for some nice memories. The balance between fresh coriander, spicy peppers, the full taste of fresh salmon and sweet mango is absolutely great and makes for a wonderful summer combination, so enjoy!

 

Ingredients (serves two):

4 salmon steaks, 150-200 grams each
spice mixture including black and white pepper, A. Vogel Herbamare salt, paprika powder, thyme, basil, rosemary, cumin, onion powder, garlic powder, ground dry chili flakes or chili powder, cayenne pepper, allspice (just pick your favorites from the list…)
a small chunk of butter
one or two great ripe mangoes, cubed
juice of one lime, to taste
a small handful of chopped coriander (varies according to taste)
one finely chopped yellow or red pepper, or ground chili flakes/a pinch of spicy chili powder
250 grams of Ratte potatoes (or another tasty firm potato)
olive oil
spice mixture including chili, basil, rosemary, salt, pepper…

How to:

Cook the potatoes in salted water until tender but still firm. Drain, cut into smaller chunks and let them cool down. Combine the mango cubes with the lime juice, coriander, and chopped chili pepper or chili powder. Let this mixture sit for at least half an hour. Prepare a spice mixture for the salmon – mine is usually based on a larger ratio of pepper, salt, paprika, thyme, cumin, etc. with smaller quantities of the spicier stuff.

When the potatoes are cold, heat up some olive oil in a large heavy skillet and add the potatoes. Sprinkle with dried herbs and spices to taste and bake until the potatoes have a golden crust. Meanwhile, heat up another heavy skillet and let a bit of butter melt at low temperature. Sweep the salmon steaks through the butter and then through the spice mix. Turn up the heat, add a little more butter, and bake the salmon to taste – a few minutes on each side if you like it juicy and rosy inside, or longer if you like it more ‘well done’. Arrange the salmon, mango salsa and potatoes on a plate, decorate with a coriander leaf and enjoy!

Mango speculoos no bake cheesecake

This cheesecake is one of the closest things I have to a ‘family recipe': I remember having it at birthdays and summer parties at home and helping my mother with the preparations. I first made it myself when I was studying abroad in Spain, because it’s such a refreshing and fruity summer dessert. Over time, I’ve created my own version, keeping the basics but substituting the ‘accessories’. The original recipe uses petit beurre biscuits that you arrange on the bottom (no crumbling) and canned abricots as fruit – in fact, I don’t think mangoes existed in the Belgian supermarkets when I was a kid. My version uses speculoos biscuits, fresh mangoes and passion fruit. Basically, you can use any kind of dry and sweet biscuits/cookies (no chocolate chips or any of the sort though) and fruit, I’ve also made it with strawberries for example. The recipe is not complicated, but there are some tricks you can apply to make it succeed, so follow the instructions. It takes about an hour to make and needs several hours to set properly, if possible you can make it a day ahead. Enjoy!


Ingredients for a 26 cm cake tin

8 gelatin sheets (I prefer these to powder, but powder will probably work too. If you’re a strict vegetarian you could use agar agar, but I have no experience with that. 8 gelatin sheets are about 13 grams.)
200-250 ml of (tropical) fruit juice/pineapple juice
juice of one orange
3 passion fruits
200 grams of sugar
500 ml of heavy whipping cream
4 bags of vanilla sugar
500 grams of no-fat fresh white cheese/quark/plattekaas (this is a very basic product in Belgium, but somehow it’s not always available in other countries. Use a fresh, soft, white, unsalted cheese, for example ricotta, if you can’t find it.)
200 grams of dry biscuits of your choice (I used Vermeiren speculoos)
75 grams of unsalted very soft butter (not melted!), use only if you’re going to crumble the bottom
2 mangoes

Soak the gelatin sheets in cold water. Squeeze out the orange into a measuring cup and add the contents of two passion fruits. Fill up with fruit juice (pineapple, tropical…) until you have 300 ml. Heat the juice with the sugar until the sugar is dissolved. Squeeze out the gelatin and add into the warm juice, stir well. While this is cooling down, stir every now and then so the gelatin doesn’t set too much yet.

Whip up the cream with the vanilla sugar in a large bowl until stiff. Mix in the fresh cheese in large round motions, using a spatula or spoon. While the juice is still cooling down, crumble the biscuits, using a mortar or in a food processor. They don’t have to be completely crumbled, you can leave some small chunks. Mix with the soft butter and spread out over the bottom of a 26 cm spring cake tin. Cut a mango and one half into wedges and cover the biscuits with them.

When the juice is sufficiently cooled down (it can still be a little warm but not hot), add it slowly into the cream mixture. Start with a few spoons, mix well, and continue like this. It is really important to mix in the liquid very well, or you will have jelly-like inclusions in your cake later on (which are also yummy, but not very pleasing to the eye). Now comes the most crucial part: pour the cream-juice mix over the mangoes, but do this very slowly, or the mango wedges will come floating up (once again, just as tasty but not the intention!). Slowly keep pouring until you have poured out all of the mixture. Cover with plastic wrap or a cover if your cake tin has one and let it sit in the fridge for at least 3-4 hours.

To test if the cheesecake is ready, wiggle the tin a little bit. The white top part should move as one solid mass. You can decorate the top with leftover mango wedges and the extra passion fruit. Carefully cut around the sides with a sharp knife and then remove the sides parts of the tin. Don’t keep the cake out of the fridge for too long, or it will start to get wobbly again, and possibly collapse. Enjoy!

(the pictures below are my first version of the cheesecake and the one I made for my bake sale party, as you can see they’re always a little different)


 

Fall menu: Blackened salmon with pumpkin fries and mango sauce

I love salmon. Smoked, poached, baked, grilled, in papillotte…  I wouldn’t know which way to choose. And while preparing salmon is pretty easy, it’s not always easy to decide what to serve it with. That’s my experience, at least. Sure, I love smoked salmon quiche with broccoli and goat cheese, and there’s plenty of classical salmon recipes, but every once in a while, we want something different, no? So I revisited one of my favorite ways to prepare salmon, which is blackened salmon. It’s a recipe that originated in Cajun cooking, in which the salmon is rubbed in a thick layer of spices and then baked, creating a ‘blackened’ spicy crust. Mmmm, I could hardly wait for dinner time once I decided I would make this.

But what to serve with it? There’s the problem. I once ate blackened tuna with mango sauce in Cactus Taverna, a great restaurant in Salisbury. But good fresh tuna is hard and expensive to find in Belgium, and I try to avoid tuna since it’s going extinct due to overfishing.  I decided to go for blackened salmon with mango sauce, and be bold and try out pumpkin and sweet potato as vegetable sides to balance the spicyness. Exciting! As it was kind of an experiment, I looked up a few ways to make blackened tuna, mango sauce and sweet potato baked fries on Tastespotting (always a great source of inspiration, if just for the wonderful pictures).

The result was delicious. There’s the spicy, slightly crunchy salmon, balanced by the sweet and mild mango. The earthy but flavorful pumpkin and sweet potato chips, also slightly spicy, make for a great balance. I have yet to perfect an elegant way to serve the plate, but the taste was surprisingly complementary. Do try at home!

Blackened salmon spices

Making the mango sauce

 

Fall vegetables

Pumpkin and sweet potato fries

 

Coating the salmon with spices

Baking the blackened salmon

 

 

 

 

 

 

 

 

 

 

 

The result: blackened salmon with pumpkin fries and mango sauce

 

Recipe for four people:

For the blackened salmon:

-four pieces of fresh salmon, preferably bio/organic

-spices: black and white pepper, salt, paprika, thyme, basil, rosemary, cumin, onion powder, garlic powder, ground dry chili flakes or spicy chily powder, cayenne pepper (you’re free to improvise according to your own pantry here)

-butter

For the mango sauce:

-Two very ripe mangos

-Juice of one lime

For the pumpkin and sweet potato fries:

-Half of a small, flavorful pumpkin (I used a chestnut pumpkin)

-2-3 sweet potatoes (I actually didn’t have real sweet potatoes but some kind of in-between Turkish long potato I picked up at the local store)

-olive oil

-salt and pepper, dried herbs such as thyme, rosemary, basil, some spicy chili powder

Start cooking!

Start with the pumpkin and sweet potato as they will take the longest. Preheat the oven to 200 degrees Celsius (about 400 F). Peel the pumpkin and potatoes and cut into long fry-shaped wedges. Put them on a metal oven-proof platter covered with a sheet of parchment paper. Drizzle with oil and sprinkle with salt, pepper and spices, toss carefully so everything is covered. Put in the oven and let bake for 30 to 40 minutes, until the fries are soft but still have bite (this depends on the kind of vegetables, your oven…)

While the vegetables are in the oven, start with the mango sauce. Peel the mangoes and cut them into cubes. Put in a mixer bowl with the freshly squeezed lime juice. Mix until you have a thick, fluid sauce. Keep the sauce ready in a saucepan to heat before you’re serving.

Cut the salmon into the desired amount of pieces if necessary. Mix all the spices. I don’t use an exact formula but I tend to start with the first listed in the largest quantities, then move down to smaller quantities, depending on how spicy you like the crust to be. When the mixture is ready, heat up a pan (a grill pan is also possible, try to use one that conducts heat well, like a cast iron) and let some of the butter melt at a low temperature. Take the salmon and sweep it through the butter on both sides, then through the spice mixture.  Put a little more butter into the pan (you don’t need to smother the salmon, just so the crust won’t burn) and heat it up. When the butter is hot and melted, put the wedges of salmon into the pan and bake on both sides until the insides are done (not overdone, it really is a shame to ruin salmon by letting it get too dry, so check regularly on the inside of it’s still rosy).

Put the salmon on a (warm) plate, arrange the fries around it or underneath and top with some hot mango sauce. Yum!