New Years Day Lunch – Smoked Salmon with Beetroot, Asian Pork, Asian Pork Salad

Posted on Jan 2nd, 2015

by Brian Kennett

Categories:

Main Course Recipes

Off we trot today to Maricel’s, well New Year’s day, and not exactly trot anywhere as Maricel lives literally around the corner.

So time to cook some food up for the party, which as usual had about 20 Filipino lovelies in attendance – all so very skinny and tiny, but all who eat like horse. So a few beers and juices in the eski, and three dishes later and we’re off to the party. Great fun and so so lovely to see you all ladies and gents. Very funny as always too, especially when you were dancing and playing parlour games. Very funny.

Thank you so much for letting us share it with you all. But to the food this day, what did I do. Not so much recipe style for this as I did three dishes, but more an overview for you of what I prepared.

Secret ingredient time, can you guess what the white stuff is on top? OK it goes like this. Smoked salmon, capers, beetroot chutney and... wait for it, wait for it... crushed up Hula-Hoops. Yep you heard right. Any chips will do as long as ready salted. Worked really really well together. Whole plate was gone in minutes. — Secret ingredient time, can you guess what the white stuff is on top? OK it goes like this. Smoked salmon, capers, beetroot chutney and… wait for it, wait for it… crushed up Hula-Hoops. Yep you heard right. Any chips will do as long as ready salted. Worked really really well together. Whole plate was gone in minutes which is usually a very good sign. Give it a go, I promise it really works. In fact you may even be thinking, why the hell beetroot. Well once I was fine dining somewhere or other and had beetroot infused salmon. Yep it was bright purple salmon, and that is where this idea came from for beetroot.

NNNNN — Really a very nice salad this one. Again this disappeared in minutes after being put on the table. Basically some baby spinach leaves, sliced red onion, on think slices and halved roasted pork belly, some thinly sliced Granny Smith apple, one or two chopped avocados and a dressing of white win vinegar, Olive oil and salt and pepper. Yummy Yummy Yummy!

This was so so simple and turned out to be really quite delicious in the end. Fry off some onions and garlic, add in babu broccoli, some soy, some oyster sauce. Add in chopped snow peas, a chopped chili. Carve off pork from a roasted nuckle including the crackling, throw in some parma ham and then last minute add in some bean sprouts. Done. Very nice I must say.

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.