Since there has been a lack of book reviews posted here. There will be a new bookreview posted this weekend of Swamplandia! by Karen Russell.
But in the mean time I will provide you with a simple and delicious dinner recipe. I do not claim to have invented it nor that it is original, but here it goes:
Honey-baked salmon with egg fried rice and mango chutney.
From the description you should be able to make it without further instructions.
However if you are of the can’t-make-any-thing-without-burning-down-the-house variety, here is how it goes.
1 get some salmon (no not a whole one you dunce. The kind you just stick in your frying pan without the need for sharp cutlery)
2 get some honey
3 cook some rice. If your are nervous about this; boil-in-a-bag rice will suffice but is not optimal.
4 crack some eggs into a mixing bowl, now remove the eggshell pieces that went in with the egg. Whisk and then fry in frying pan as if making an omelet then set it aside.
(if you don’t know how to make an omelet, well then you may skip the egg bit)
5 Put a coating of honey on the salmon, wrap in aluminum foil (you know shiny thing that you used to make hats of to deflect the mind-control rays)
6 Stick salmon covered in honey and wrapped in aluminum foil in preheated oven, what do you mean I should have told you this first just put the damn oven on, 200C should do it.
7 Whilst salmon is cooking, wash and dry you frying pan*! removing any egg leftovers (if you skipped the egg bit, still wash it… it’s probably dusty) and set it on a medium heat, mid-range if the knob goes to ten you set it at 5 if it goes to 6 set it to 3. Gas or eletric ? I don’t care. When frying pan is hot, add a tablespoon or two of EV (Extra Virgin, don’t ask, I don’t know either) Olive oil. If you did the egg bit then add some of the omelet-ish mix now, about 1 part egg pr 6 parts rice. Add the rice instantly and mix carefully so you don’t make rice mush. Stir constantly but carefully, if rice has cooled prior to being fried let it fry until piping hot. If it is still hot fry it for about 5-8 minutes.
Take salmon out of oven after about 20 minutes (depending on thickness) serve with rice and mango chutney (not sweet, salmon is covered in honey remember)
Review: I made it twice yesterday, it was yummy. For even better results, make your own chutney.
*Teflon covered frying pan or authentic wok, cast iron stuff will only make it burn to the surface.