Alas, sometimes when I take photos of a meal; they don’t come out at all well. This evening was one of those times.
In any case, Salmon on Rice was for dinner.
Rice was black sticky rice which was boiled, and finished with butter. Traditionally, black sticky rice is used for making desserts; however, I’m rather fond of its sweet flavour, and the colour of it is fantastic from a presentation perspective.
Salmon was coated in pesto, and baked for the most part; with a brief grill to brown the pesto (baking turned it a tad sludgy. Grilling it, crisped it up nicely).
Imagine, if you would, a white plate with a circle of black-ish burdgandy rice; with a long, narrow, piece of salmon lying demurely across the center of the plate, skin side up.
There is one month to go before the settlement date on our new house….
Sometimes, mistakes happen. Sometimes, mistakes are salvageable!
I had whipped cream (about 150ml, thereof); and made some caramel (enough sugar to just cover the bottom of a small pan, covered in water; heated gently until a medium-dark caramel formed).
The theory, was I’d whip the liquid caramel into the cream; and something delicious would result! I was hoping for thin strands of caramel.
Turns out, the caramel liquified the cream; and the cream refused to be whipped back up.
Luckilly, cream comes in 300ml bottles; and I had the rest of the bottle. So, I whipped the remaining cream, then introduced the liquified-caramel-failure slowly; and I ended up with a mousse like dessert treat. Hoorah!
It ended up being quite bittersweet; tasting a little bit coffee-like.
I wasn’t so fond of how this turned out; so I doubt that I will make it again.
It’s diced chicken, stirfried with a handful of mushrooms; and noodles. The liquid I used for the noodles was one tablespoon each of lemoncello and lemon vincotto. The resulting flavour was quite bitter.
No matter. Next time I’ll try something different!