Fusion Fish Cakes

Michael fuses fun and flavours in the kitchen. Smoked salmon sushi, fusion salmon cakes, Asian noodle salad, iced tea and coconut tarts with chocolate add an international flavour to the menu.

• Asian Noodle Salad
• Coconut Tarts with Chocolate and Coconut Cream
• Fusion Salmon Cakes
• Smoked Salmon Sushi
• Spiced Maple Ice Tea

Asian Noodle Salad 2

Yield: 4

Ingredients:

Asian Noodle Salad

• 1 pkg of rice vermicelli, soaked until soft in hot water and drained
• Zest and juice of 2 limes
• 1/4 cup of peanut butter
• 1/4 cup of marmalade
• 1 tbsp of soya sauce
• dash of hot sauce
• 2 tbsp of olive oil
• 3 x green onions, sliced
• 1 cup of cilantro leaves
• 1 x carrot, peeled and shredded
• 1 cup of peanuts

Directions:

Asian Noodle Salad

1. To make the dressing, whisk together lime zest and juice, peanut butter, marmalade, soya sauce, hot sauce and olive oil until smooth.
2. Place the rice vermicelli, green onions, cilantro and carrot into a salad bowl and add dressing. Toss well and garnish with peanuts.

Coconut Tarts with Chocolate and Coconut Cream

Yield: 6

Ingredients:

For the Coconut Tart Shells:

• 2 x egg whites
• 2 cups of shredded coconut

For the Chocolate and Coconut Cream:

• 1/2 cup of coconut milk
• 8 oz of bittersweet chocolate, chopped

Directions:

For the Coconut Tart Shells:

1. Preheat oven to 350 degrees.
2. Whisk egg whites lightly and stir in coconut.
3. Spray a muffin tin with non-stick cooking spray and press a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides.
4. Bake for 12-15 minutes, or until golden brown. Let cool in muffin pan.

For the Chocolate and Coconut Cream:

1. Heat coconut milk.
2. Place chocolate into a bowl and pour hot milk over it. Stir until chocolate melts and mixture becomes satiny-smooth.

Fusion Salmon Cakes

Yield: 2

Ingredients:

Fusion Salmon Cakes

• 8 oz filet of salmon, skin removed, cubed
• 2 tbsp of ginger, grated
• 1 tsp of soya sauce
• 2 tbsp of minced red onion
• 1 cup of cilantro leaves
• 3 tbsp of olive oil

Directions:

Fusion Salmon Cakes

1. Place ingredients into a food processor and pulse a few times just until ingredients come together. Do not over mix.
2. Form mixture into 2 large patties.
3. Heat a large skilled over medium high heat. Add oil and when it’s hot, fry salmon cakes. When golden on the one side, flip and brown the other side. Serve alone or on a bun with desired condiments.

Smoked Salmon Sushi

Yield: 4

Ingredients:

Smoked Salmon Sushi

• 1 cup of canned chickpeas
• 1 tbsp of Dijon mustard
• 1 tsp of sesame oil
• dash of hot sauce
• 1 tbsp of soya sauce
• 3 tbsp of chopped cilantro
• 16 slices of smoked salmon
• 4 x sheets of nori paper

Directions:

Smoked Salmon Sushi

1. Mash chickpeas and add Dijon, sesame oil, hot sauce, soya sauce and cilantro and mix well.
2. Lay a piece of plastic wrap on a work surface. Place a sheet of nori paper over the plastic wrap.
3. Cover the half of the nori sheet closest to you with 4 slices of smoked salmon, slightly overlapping them.
4. Spread a few tablespoons of the chickpea mash over the smoked salmon. Using the plastic wrap to help, begin to roll tightly. Dampen the far edge of the nori with water and then seal the edge. Cut into 1 inch slices

Spiced Maple Iced Tea

Yield: 4

Ingredients:

Spiced Maple Ice Tea

• 6 x green tea bags
• 1 tbsp of star anise, cracked or powdered
• 1/4 cup of maple syrup
• 1 x lemon, sliced
• Ice

Directions:

Spiced Maple Ice Tea

1. Boil a kettle of water.
2. Put tea bags, star anise, maple syrup and lemon into a large pitcher. Pour in six cups of hot water and brew for 5 minutes. Chill.
3. Fill a glass pitcher with ice and pour tea over it. Serve.

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