EBBP 2: "The Making"

Glazed Salmon Kebabs with Udon Noodles:
I adapted this recipe from Ainsley Harriot's "low fat meals in minutes"; he uses monkfish.

prep: 15 mins
cooking time: 10mins
Serves 4

Ingred.:
500g cubed salmon
2 tbsp soy sauce
1 tbsp tomato puree
juice of 1 lime
1 tbsp vinegar
1 tbsp clear honey
1/2 teasp Thai fish sauce (nam pla)
1/2 teasp chilli oil
1 tbsp fresh coriander, chopped
250g udon noodles (thick Japanese rice noodles)
green cabbage, roughly chopped (I had pointy cabbage; Ainsley used pak choy; I think other greens, even spinach, would also work well)

Prep.:
1. Prepare the marinade and drop the salmon pieces into it; marinate for at least 20 minutes (Ainsley doesn't actually do this -- so if you're in a hurry, you can proceed to point 2 -- but I always feel that marinating works really well, the longer the better)
2. Thread the fish onto 8 skewers. If you use wooden ones, remember to soak them for 20 minutes before using them.
3. Cook the skewers over hot coals or under a pre-heated hot grill for about 6-8 minutes, turning frequently, until the fish is cooked through and a little charred.
4. Meanwhile, run the noodles under hot water to separate out, then steam over apan of boiling water with the cabbage for 3-4 minutes. Serve the fish skewers piled on top of the udon noodles.

Verdict:
Four out of four test eaters really liked this dish, particularly the salmon, which was succulent, mildly spiced, with the charred bits being particularly tasty. As for the noodles: they taste just like other rice noodles but they look spectacular. I'd certainly use them again as a stylish variation .

We also tried the Japanese iced tea. Both boys love iced tea, so at least we didn't get the usual moaning and whining beforehand (let alone the writhing and choking and pretend vomiting noises). But - you'd better not read on, Talia - it did not go down too well. In fact, Frank described it thus: as if someone had smoked a cigarette and then exhaled the taste into water. And I have to say, he's got a point, it is a rather smoky taste, but even our ex-smoker (nearly one year without nicotine!) who might still crave the taste of cold ashtrays, was not impressed. I drank all mine, but then again, I drink all sorts of herbal tea... The only one I won't finish is that stinging nettle one I bought at the farmers' market, the one which prompted Ozzy to declare, "Mum's buying dope", which in turn prompted me - highly alarmed, if not to say agitated - to start a thorough investigation into what exactly made him think that... Apparently, school had seen it fit to have an anti-drugs lesson complete with illustrative material...