Cookery Masterclass with TV Chef Jo Pratt and Asian Saucy Salmon Noodles Recipe
As a mum, I am always looking for tasty and healthy family recipes, which can be quickly prepared with as many vegetables as possible. A few days ago, I had the pleasure of meeting TV chef and cookbook author Jo Pratt in an exclusive cookery masterclass.
Mum of two Jo has developed a series of recipes using Gold from Flora to offer mums inspiration on meals to cook now the kids are back in school.
The recipes are quick to make, taking around15 minutes, and involve no specialist kitchen equipment. They are also affordable and fit on any budget, costing between £5 and £10 per meal.
Together with Jo and Mari from Mari’s World, we cooked Jo’s Asian Saucy Salmon on Oodles of Noodles, an easy dish that can be prepared before the school run, kept in the fridge, and then popped in the oven once the kids are back home.
Before adding the salmon to the parcels, it was coated with a mixture made with Gold from Flora, garlic and ginger. In case there are any leftover, the mixture can be kept in the fridge and used to add flavour to other dishes.
I’ve made salmon parcels before, but I’ve never added vegetables to the parcels. I usually season the salmon, and let it cook in the steam. I’ve enjoyed cooking everything together in the parcel, adding lots of flavour to the dish – and less washing up too!
It is a great family recipe, since each parcel is cooked individually, you can change the ingredients according to taste. In my case, I’ve added extra sweet chilli sauce for a kick, but you can adjust the seasoning according to your children’s preferences if they don’t like a particular vegetable or sauce.
For added flavour, you can serve the Asian salmon noodles with a wedge of lime to squeeze over and a side of crusty sesame-seeded bread spread with Gold from Flora. Gold from Flora is an irresistible blend of golden butter and Flora, offering a rich, creamy taste of lightly salted butter. It is not as hard as butter, so can be added to recipes, straight from the fridge.
Although we like salmon and oily fish, we don’t have as much as we would like to. We have recently started adding more oily fish to our diet, you might have noticed our Salmon Fishcake with Warm Tomato Balsamic Salad Recipe. If you are also trying to eat more fish, check out Fish is the Dish website for inspiration.
I was pleased to try Jo Pratt’s Asian Saucy Salmon on Oodles of Noodles and add it to our collection of healthy and nutritious family recipes. We will be trying it again soon!
- • 4 salmon fillets, skinned, about 150g each
- • 400g fresh stir fry vegetables
- • 4 tsp reduced salt soy sauce
- • 8 tbsp rice wine
- • 4 tbsp sweet chilli sauce
- • 50g Gold from Flora
- • 2 cloves of garlic, peeled and crushed
- • 2 tsp finely grated fresh root ginger
- • 250g-300g dried egg noodles
- • 20g Gold from Flora
- • Small bunch of fresh coriander, roughly chopped
- Pre-heat oven to 220C/ 200C fan/ Gas mark 7. Place a baking sheet in the oven to pre-heat.
- Put the Gold from Flora in a small bowl and mix together with the garlic and ginger. Spread equal amounts over the top of each salmon fillet.
- Tear 4 long sheets of foil from the roll each measuring approximately 30 x 60cm. Fold in half to give you a square and seal two of edges by folding/ scrunching together, giving you a parcel with one open edge. Repeat until you have 4 parcels.
- Divide the mixed vegetables between the four parcels, cutting any thicker vegetables such as baby corn or baby carrots in half or quarters first, to ensure even cooking.
- Sit a salmon fillet on top of the vegetables in equal parcel then pour over the rice wine, soy sauce and sweet chilli sauce. Seal the top of the parcels, making sure there are no gaps for any steam to escape then place on the pre-heating baking sheet for 15-20 minutes.
- In the meantime, cook the noodles according to the packet instructions. Drain and immediately toss in the Gold from Flora, which will melt over the noodles.
- Remove the parcels from the oven and split each one open directly onto plates. Scatter with fresh coriander and serve with hot noodles.
I was under no obligation to write this post, just wanted to share my experience. The opinions expressed in this post are honest and my own.