Ingredients
4 Atlantic salmon portions, skin on
Olive oil
Sea salt
1 tsp sumac

Method
1. To ensure a crispy skin, pat dry with paper towel.
2. Rub salmon portions all over with olive oil and season the skin with sea salt and sumac.
3. Preheat a non stick pan to a medium heat, and add a drizzle of oil to the pan.
4. Cook the salmon skin side down for 5 minutes; apply some pressure to the top of the portions with an egg lifter or a fish weight. When crispy and coloured, turn the salmon and continue to cook for a further 5 minutes.
5. Enjoy with fresh lime, dill and tartare sauce.

The post Recipe ~ Crispy Skin Salmon appeared first on Norwood Place.

Recipe by Bakers Delight

Serves: 1
Preparation time: 5 minutes
Cooking time: 10 minutes

Ingredients
2 slices Bakers Delight Sea Salt Turkish Loaf
2 tbsp peanut butter
1 tbsp honey
1 banana, sliced

Method 

1. Spread peanut butter onto one slice of Sea Salt Turkish Loaf, arrange banana slices on top and drizzle with honey. Spread remaining peanut butter onto second slice of Sea Salt Turkish Loaf, then invert and place over bananas; press firmly.

2. Spray a medium sized saucepan with cooking spray and place over medium heat. Place sandwich onto the hot saucepan and cook until golden brown, 2 to 3 minutes per side.

3. Serve immediately. Drizzle with extra honey if desired.

The post RECIPE ~ Peanut Butter & Banana Turkish Toastie appeared first on Norwood Place.

Serves: 8
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients
1 Bakers Delight White Breadstick
10g butter
1/2 cup extra virgin olive oil
2 shallots, thinly sliced
1 garlic clove
250g spreadable cream cheese
2 tbsp chopped dill
1 lemon, rind finely grated
300g cracked pepper hot smoked salmon, flaked
1 small fennel, thinly sliced
Dill sprigs, to serve
Lemon zest, to serve
Extra olive oil, to serve
Lemon wedges, to serve

Method 

1. Heat the butter and 1 tbsp oil in a small pan over medium heat. Add the shallot and garlic. Cook, stirring, for 5 mins or until soft and golden. Transfer to a plate lined with paper towel and set aside.

2. Combine cream cheese, shallot mixture, dill and lemon rind in a bowl. Season to taste.

3. Heat a chargrill pan on high. Cut the baguette on an angle into 2cm slices. Brush both sides of the baguette slices with the remaining oil. Cook the baguette slices on the grill for 2 mins each side or until lightly toasted. Transfer to a serving platter.

4. Spread the baguette slices with cream cheese mixture and top with the salmon and fennel. To serve, sprinkle with dill sprigs, lemon zest, lemon wedges and a drizzle of oil.

The post RECIPE ~ Salmon & Fennel Bruschetta appeared first on Norwood Place.

Serves: 36 slices
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients
2 cups traditional rolled oats
1 cup shredded coconut
1/2 cup self raising flour
2 tsp baking powder
1/2 cup sultanas
1/2 cup whole roasted almonds, roughly chopped
1 cup melted butter
1/4 cup honey
2 tbsp tahini
1 packet dark chocolate chips

Method 

1. Preheat oven to 180 degrees Celsius. Line a 20x30cm baking tray with baking paper.
2. In a large bowl, combine all dry ingredients and mix well.
3. In a separate bowl, combine melted butter, honey and tahini, then mix through the dry ingredients.
4. Press mixture into prepared slice tin. Sprinkle the top with chocolate chips.
5. Bake in the oven for 20 minutes or until lightly golden. Remove from the oven and allow to cool for 10 minutes. Whilst still in the baking tin, slice into small bars.
6. Place the slice in the refrigerator to cool and set. When set, bars can be stored in an airtight container in the fridge.

The post RECIPE ~ Oat & Honey Slice appeared first on Norwood Place.

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients
400ml coconut milk
4 cups chicken stock
2 tbsp chilli bean paste
1 lemongrass stalk, bruised
5cm piece ginger, thinly sliced
1/2 bunch coriander, roots trimmed
2 large chicken breast fillets
1 tbsp fish sauce
Juice of 1 lime
2 tbsp maple syrup
1 1/2 cups brown rice
1/3 cup black wild rice
200g green beans, blanched
Thai basil & mint leaves, to serve

Method 

1. Place coconut milk, chicken stock, chilli bean paste, lemongrass, ginger & coriander roots in a large saucepan over medium heat. Bring to the boil, stirring to combine.
2. Reduce heat to low. Add chicken, cover & simmer for 5 mins, then remove from heat. Set aside, covered, for 25 mins. Remove cooked chicken from stock & set aside. Stir fish sauce, lime juice & maple syrup through stock.
3. Cook rice according to packet instructions. Divide among serving bowls & ladle over stock. Using two forks, shred chicken & divide among bowls. Top with beans, Thai basil, mint & coriander leaves to serve.

The post RECIPE ~ Coconut & Chilli Poached Chicken appeared first on Norwood Place.

Serves: 2
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients
2 rump steaks
50g blue cheese
1 tbsp butter
1 small red onion, thinly sliced
2 thyme sprigs
1 tbsp red wine vinegar, or balsamic vinegar
1 tbsp dark brown sugar
2 tbsp mayonnaise
1 tbsp Dijon mustard
1/2 tbsp honey, melted
4 slices bread, toasted
Large handful leafy greens
Vegetable oil, for brushing

Method 

1. Set a heavy-based frying pan over a high heat. Pat the steaks dry with paper towel, then brush with a little oil & season with salt. For a medium steak, cook for 3-4 mins on each side, then leave to rest in a warm place.
2. Add a splash of water to the pan, then scrape the bottom with a wooden spoon to lift any charred remnants. Turn the heat down to low, add the butter & stir in the onion, thyme & salt. Cook, stirring regularly, for 10-15 mins until softened & beginning to colour. Stir in the vinegar & sugar, then cook for an additional 5 mins until reduced & sticky.
3. Meanwhile, mix the mayo, mustard & honey in a small bowl. Slice the rested steak into strips. Spread the toast with the mustard mayo, then top one slice with the leaves, steak & onions. Crumble over the cheese, then top with the other slice of toast & serve.

The post RECIPE ~ Steak Sarnie with Blue Cheese appeared first on Norwood Place.

Serves: 6
Preparation time: 2 hours
Cooking time: 30 minutes

Ingredients 
750g chicken thighs
1/4 cup full fat plain Greek yoghurt
2 tbsp olive oil
2 tsp salt
1 tsp garam masala
2 tsp paprika
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp garlic powder
1/4 tsp chilli flakes
Coriander & fresh lime to garnish

Method 

1. In a small bowl, stir together yoghurt, olive oil & all of the spices. Rub yoghurt mixture over chicken thighs & place in a bowl. Cover & leave to marinate for a minimum of 2 hours (or overnight).
2. After 2 hours, preheat oven to 220 degrees Celsius. Spread chicken thighs skin side up on a large, lined baking tray. Bake for 30-35 minutes or until juices run clear & internal temperature of the chicken is 75 degrees Celsius.
3. Remove chicken from oven & rest for 10 minutes before serving. Sprinkle with coriander & fresh lime to serve.

The post RECIPE ~ Easy Tandoori Chicken appeared first on Norwood Place.