Wednesday, November 17, 2004

Salmon in Merlot Glaze

Went to fish market and got 2 pieces of fresh Atlantic Salmon and wanted to go home and cooked it with a thick creamy cheese sauce with thyme. However my idea was blown away when I had saw 1/2 bottle of Penfold Merlot sitting in front of me. I thought, why not try making a Merlot glaze even though I have got no idea how it is done.
All I know is that the bottle of Merlot I have, taste a bit fruity and plummy. Anyways I decided to experiment around with it by adding some Marmalade, hoping it will enhance the fruitiness of the wine. After adding the Marmalade, I felt it was still missing something...therefore I added brown sugar. Surprisingly it taste even better than before, however I found the aftertaste was a bit too subtle and wanted a bit of spice in it. So I added a bit of capers and honestly I managed to achieve the taste I want...sweet yet a bit spicy after taste.

Well, here's my version of a speedy Merlot glaze cause I didn't have time to simmer it till it is thick.

Salmon (rubbed salt and cracked black pepper on both sides)
1/2 cup - 1 cup Merlot (I used 1/2)
1 Tbsp brown sugar
1 Tbsp Marmalade jam
1 tsp cornstarch with 2 tsp water mixed well
1 tsp caper
1 tsp pitted olives (optional)

Pan fry salmon in a non stick wok till cooked

Add Merlot in a small pot
Followed by Marmalade and brown sugar
Then add capers and olives
I did not have time to simmer therefore I added 1 tsp of the cornstarch mixture
Stir till thicken.
Pour over cooked salmon and serve.


Wednesday, November 10, 2004


Firstly, I would like to apologise for not updating my blog. Have been really busy and have not been cooking much at all. Due to time constraint, I have been making simple dishes which involve easy to make and minimal cleaning.

Therefore I would like to introduce one of my house favourite "Wraps". These wraps are easy and simple to make and also it can be either serve cool or hot and can be kept in the fridge for 2-3days.

Wraps are often seen in Australia's cafes, they are made from lavish bread. In some cafes, lavish bread comes in different colours such as green or orange. Unfortunately I am only able to find the plain ones in the supermarket.

The best part of making wraps is it allows you to stuff anything in there. For instance, you may used your left over, topped it with some fresh salad and rolled it up.

Fish wraps

Fish fingers
Lavish bread
Fresh veg such as lettuce
Any preferred sauce such as mayo, tartar or just sweet chilli sauce.

Bake fish fingers till cooked.
Layer fresh chopped veg.
Placed cooked fish finger on veg.
Add cheese and then sauce.
Roll and cut into half.

Serving it hot: Add cooked meat with tomato and finely cut carrots into wraps. Rolled it up and placed in a dish, sprinkler some cheese on top and bake for 5 mins or till golden brown.