Try these delicious family-friendly recipe ideas from Annabel Karmel
Miso salmon and stir-fried vegetables
SERVES 4
Ingredients
4 salmon fillets, skinned A knob of butter 200g edamame beans 1 tbsp sesame oil ½ yellow pepper, cubed ½ red pepper, cubed 175g sugar snap peas, sliced 100g beansprouts
For the marinade
2 tbsp honey
2 tbsp miso paste
2 tsp rice wine vinegar
2 tsp soy sauce
2 tsp ginger, finely grated
1. Measure the marinade ingredients into a shallow bowl. Add the salmon and place in fridge for 2 hours.
2. Preheat the oven to 200°C/180°C fan/gas mark 6, and line a baking sheet with non-stick paper.
3. Heat a frying pan until hot.
Add the butter, then fry the salmon on one side for 1 minute or until golden brown.
4. Place browned side up onto the baking sheet. Bake for 15 minutes.
5. Put the remaining marinade into a small saucepan. Bring up to the boil stirring until slightly thickened.
6. Cook the edamame beans in boiling water for 5 minutes. Drain and refresh in cold water.
7. Heat the sesame oil in a wok.
Add the peppers and sugar snap peas and stir-fry for a few minutes. Add the beans and marinade and toss over the heat. Season to taste.
8. Remove from the heat and add the beansprouts then serve with the salmon.
Perfect paella
SERVES 4
Ingredients
2 tsp sunflower oil
150g onions, chopped
75g red pepper, diced
75g carrot, diced
1 garlic clove, crushed
200g rice
½ -1 tsp sweet smoked paprika
200g chopped tomatoes
10g tomato purée
600ml chicken stock
200g raw chicken breast, diced
75g cooked sausages, sliced
10g mango chutney
1 tsp dried thyme or 1 tbsp fresh
thyme, chopped
100g frozen peas
1. Heat the oil in a saucepan. Add the onions, pepper and carrot and fry for 5 minutes. Add the garlic and fry for 10 seconds.
2. Add the rice, paprika, chopped tomatoes, tomato purée and stock. Stir, cover and bring to the boil. Simmer for 10 minutes.
3. Add the chicken and sausages and cook for 8 to 10 minutes
