PAW's Recipe of the Month June 2013 - Marinated Asian Style Salmon Fillet

The Art of Entertaining Catering, Book-Keeping, Office Services,  Social Media Management -  Projects and Man Friday

Web: www.paulwenham.com                   www.facebook.com/ArtofEntertaining              Twitter: pawjh2000

FM197

Has there ever been such a time – I think not. One has only to be aware of the 60^th Year Coronation Celebrations and pictures to realise that so much has changed over the years since that time. The equipment used to broadcast such a great event and the equipment available to receive it has changed so much. Could anyone have imagined that a communication facility would be in the palm of your hand, instead of at the bottom of the road as well as an infinite amount of information negating a visit to the bookshelf bank of Encyclopaedia Britannica or local Library? Indeed so many changes in such a relatively short space of time. Mail that took days or weeks in transit now has been superseded by email or even faster the ‘text message’. Re thinking and adapting to all these changes and the bombardment of information constantly, is often very hard to grasp and many of us become quite numb to it all or bury our heads in the sand and ignore it. A job now is not for life. I heard only the other day that people now employed will be doing jobs in ten years time that don’t even exist yet. Change is happening like it or not. You may object to it but it is inevitable so brace yourself and embrace it or pay the consequence for letting it pass you by. At some point you will have to catch up and surely little by little is easier. We DO manage to do what we really want. Recording a TV programme or setting up the electrical programme on the cooker in the kitchen. Remote Controls, Computers and the Internet – and the young people with gadgets attached to their ears in what seems to be 24 hours a day. This is a new and vibrant form of communication with so many more facets than ever before.

Why do I mention this in connection with Food? Very simply, all of this has affected how we buy our food - the ingredients, their availability, the recipes we choose, the ethnicity of the foods we eat, the health factors and our attitudes to food too. 

Don’t be a humbug, embrace it all and continue to learn and keep your mind active and sharp. Ask the young to help if needs be or go to the local library and have lessons.

There is no shame in admitting that you don’t know or understand. Slowly does it.

For myself reinventing what I do and embracing Accountancy and Social Media Management has been and continues to be an interesting excursion as well as re invigorating my interest in researching new recipes and foods, embracing all these new technologies and their uses.   

Marinated Asian Style Salmon Fillet

100g Tamarind Paste                   

2 Stalks of Lemon Grass sliced thinly

1 small Red Chilli seeded and chopped

1 knob of Fresh Ginger grated

3 tbsp Honey 

1 Small Bunch of Fresh Mint chopped

Mix all together. Place a 700g Fillet of Salmon on a piece of Oiled Foil and spread the paste over. BBQ or Bake in a hot open for about 10 mins till cooked.

Sprinkle with chopped Coriander. Spare marinade may be used as a dipping sauce.

PAW's Recipe of the Month May 2013 - Creamed Fish Curry – In the Microwave

www.paulwenham.com            www.facebook.com/ArtofEntertaining

FM196

How are you coping with this super and fast ‘Instant Age?’ If it wasn’t enough raping us with Instant Coffee, Instant Tea and Fast Instant Food our every day existence has been invaded too. Whether you are coping or ignoring it, things will never be the same again. Few of the younger generation have any interest in the phone that was down the road, when now it is in the palm of their hand or entertainment on a box in the front room, when any amusement is instantly at their fingertips. Communication instant – no need for snail mail or a telegram – think and send a message in an Instant.

Like the pioneers of yesteryear we need to embrace change and draw our own conclusions on whether we like it or not. Certainly don’t be influenced by others opinions or narrow mindedness you never know, you might just like it. As with trying new foods draw intelligent and concise opinions on whether something suits you or not. As they say ‘Try everything once – If you like it, you can do it again and if you don’t, you can talk about it with authority’

I am often advising people of my two types of food shopping. The quick I am in a hurry type with shopping list. The second, the cruise looking at the shelves top to bottom and finding new and innovative things to create the next culinary delight or short cut. In the same way the Internet and Technology can be of great help. Just ask and the answer is there somewhere – either anybody will do or a website. Mine: www.paulwenham.com.  See me on Facebook – Art of Entertaining. If you see the page and click ‘Like’ you will get my updates automatically.

Creamed Fish Curry – In the Microwave

50g Desiccated Coconut                          1 Bay Leaf

300ml Milk                                 

625g White Firm Skinless Fish Fillets    4 Teaspoons Corn Flour

2 tbspn Oil                                                  1 Onion finely chopped

2-3 tsp Curry Powder                                1 – 2 tbsp Fruit Chutney or Pickle

Lemon Juice a little                                    Peeled Prawns - optional

Put the Milk, Coconut and Bay leaf in a bowl and heat uncovered HIGH for 2 -3 Minutes to nearly boiling. Leave to stand and infuse, then strain.

Cut Fish into chunks and toss in flour

Put Onion, Oil and Curry Powder in a bowl cover loosely and cook on HIGH for 4 -5 minutes.

Add Fish and Infused Milk – stir gently – cover loosely and cook on HIGH 7 – 9 minutes

Add Chutney and Lemon Juice – and Prawns – check taste and cook for HIGH for 1 more minute to heat through.

Serve with Steamed Rice and a Nice Crunchy Salad

How Instant is that ????