Happy New Year to you!
I feel like I have blinked and we are already 2 weeks in to the new year.
I had grand plans of blogging some beautiful Christmas recipes with gorgeous photos, but the season came and went in a blur and as a host for my extended family this year, I got so caught up in organising, cooking and serving that day that I did not take ONE photo of any of our Christmas day food. Truth be told, it was only a few days after Christmas that it occurred to me that I didn’t take any photos. Oh well, there’s always next year.
This photo of my table, taken on my phone before the hordes arrived, was all I managed.
Blogging fail aside, we had a wonderful day. My brother-in-law Jeremy, does the best BBQ prawns which we enjoyed with a Raspberry , Mint & Prosecco Cocktail on the back deck. My sister Jo’s Fig, Halloumi and Pomegranate Salad was one of a few beautiful sides to the 6kg Turkey I stuffed and roasted. Boy, that bird was big! My sister-in-law Sara’s Chocolate, Cranberry & Pistachio fudge was incredible and as always, Mum’s pudding was perfect.
We caught up, swam, laughed, chatted, opened presents, did loads of dishes and reflected on our Saviour’s birth and what it means to us all.
Our second Christmas celebration was held at my husband’s family farm and was a relaxed affair. Kids slip ‘n’ sliding down the grassy hill in between games of cricket while the adults caught up over cheese and champagne.
Fast forward a few weeks and I am stealing a couple of minutes alone to write and catch my breath.
I love January – it’s the month of saying YES to everything. Puzzles, late night swims, spontaneous catch up’s, lazy mornings, adventures and day trips to the beach, midday movies, countless park visits, ice blocks and BBQ dinners eaten outside late into the night.
My one dining table is covered most days with puzzles and activities, forcing us to eat every meal outside or on our laps in front of the TV. The kitchen bench is covered in water bottles, cups and empty cracker packets. Active boys are hungry boys!
It’s fun, noisy, fast and a different kind of busy to the school term.
I feel like I barely cook in January, there is just so much else to be doing.
When I do, it’s quick salads, wraps and different meats on the BBQ each night.
This quick mango salsa is fresh, has a nice crunch and is easy to throw together, making it a perfect accompaniment to a simple piece of salmon. Whether you BBQ it or cook it in a frying pan, the secret to a crispy skin is to rub oil on the skin of the salmon and season it with salt before cooking, skin side first.
- 5 boneless salmon fillets
- Olive oil
- 1 cup basmati rice
- 1/2 cup desiccated coconut
- zest of 1 lime
- Mango Salsa
- 1 mango, flesh finely diced
- 1/2 red capsicum, de-seeded and finely diced
- 1 cucumber, finely diced
- juice of 1 lime
- 2 teaspoons fish sauce
- a handful of fresh coriander or parsley, chopped
- Cook rice according to directions.
- Heat a non stick pan over medium heat.
- Add desiccated coconut and toast till golden and fragrant. This will only take minutes, so don't walk away from the pan.
- Fold coconut and lime zest through the rice and set aside, keeping warm.
- Lightly rub each side of the salmon with olive oil and season with salt and pepper.
- Place the same pan back on a medium-high heat and cook salmon fillets, skin side first.
- After a few minutes, turn the salmon fillets and finish cooking to your liking.
- Combine all salsa ingredients in bowl and toss gently.
- To serve, layer the salmon on top of the rice and spoon over the salsa. Serve with extra wedges of lime.