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Green tea Salmon

Green tea Salmon


Green Tea Salmon


  • 1 salmon fillet per person

  • 1 green teabag per fillet


  1. Coat each piece of salmon with the contents of an organic green teabag, season with salt and pepper.

  2. Pour a small amount of olive oil in a frying pan and place skin side down over a medium heat and fry for about 5 minutes on each side until brown and crispy.

  3. Place on some kitchen towel to blot.

Serve coated with peppercorn glaze.

Pink Peppercorn Glaze


  • 1 tablespoon butter

  • 1 shallot finely chopped

  • 1 tablespoon fresh ginger finely sliced

  • ½ cup dry sherry

  • ½ cup honey

  • 1 cup fresh orange juice plus the zest

  • 1 tablespoon balsamic vinegar

  • ¼ cup lime juice

  • 1 teaspoon pink peppercorns


  1. In a small pan, heat butter over medium heat.

  2. Add shallot and ginger and sauté for a minute.

  3. Next add sherry and cook until almost evaporated.

  4. Add honey, orange juice and vinegar and reduce by half, about 4-5 minutes.

  5. Remove from heat, stir in orange zest, fresh lime juice and pink peppercorns. Taste to adjust flavour.

  6. Pour immediately over salmon to glaze.


Edamame with mint and sea salt


  • 1 I lb frozen edamame

  • Fresh mint

  • Coarse sea salt


  1. Simply boil your beans according to bag instructions, drain and leave to dry out.

  2. Sprinkle with chopped mint and coarse sea salt.


Jewelled Rice

Serves 6 as a starter:


  • 50g pistachios

  • 50g almonds

  • 100g cranberries

  • 100g raisins

  • Butter for frying

  • 2 medium carrots, peeled and grated

  • 1 onion diced

  • 75g orange peel finely sliced

  • flavourless oil for frying

  • 600g basmati rice

  • ½ teaspoon saffron steeped in a small amount of boiling water

  • 3 tsp ' rice spice' 2 parts cinnamon to parts each of ground cardamom, rose petals and nutmeg

  • salt and pepper

  • Pomegranate seeds optional for decoration


  1. Firstly, prepare the  nutty, fruity bits. Blanch the nuts separately in boiling water. Fry the cranberries and raisins in a little butter until puffed. Next fry the carrot, orange peel and the chopped onion in a little oil until they have softened.

  2. Now cook the rice according to packet or you may have your own method as I do. Just before its cooked, stir through the liquid saffron and rice spice into the cooked rice.

  3. Turn out the rice on to a dish, and then lay out stripes of “jewels” across the top in pretty little rows, trying to contrast the colours. See Gourmande Jayne film

A very eye catching and delicious rice dish.

Linda Jayne x


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