Kate Joyce is a self confessed foodie who is originally from the UK. She moved to New Zealand six years ago and loves the Shore for it’s relaxed vibe and great beaches. Kate lives in Devonport with her husband Monty and two children Martha and Miller. She’s always been passionate about food and even operated a cooking service for her work mates a few years back. This month Kate shares a favourite recipe for crispy salmon and freekeh tabbouleh that she discovered in My Food Bag originally.
Courtney Bennett: What is your recipe and where did it originate from?
Kate Joyce: About a year ago we started My Food Bag, since then we’ve been cooking it every fortnight and it really helps with our busy lives. This salmon recipe is the first My Food Bag recipe I ever cooked and I’ve made the same dish many times since, it’s a real winner.
CB: What’s the secret to making this recipe work?
KJ: Don’t overcook it! The salmon should be pink in the middle and the vegetables should still have a bite to them.
CB: Why did you choose this recipe?
KJ: I love this recipe because it can be prepped in advance and you can substitute lots of things depending what’s in season, or what you fancy. I often swap the freekeh for quinoa or couscous, or change out the veg. At this time of year I might add asparagus and as we get into summer zucchini works as a substitute too. If I don’t have pecans, I might use almonds or pistachios.
CB: What do you love about cooking?
KJ: I love how cooking brings people together, whether it’s cooking together or eating together, it’s a great way to connect with people. Cooking for other people is one of the ways I show the people around me that they’re important and I care. I also find cooking is a great way to unwind and relax after a busy day.
CB: Ever had a disaster in the kitchen?
KJ: I spent a couple of years cooking for guests in ski chalets in France and Switzerland. One year the water pipes froze on Christmas Day and I had to cook a full Christmas dinner with no running water. Thankfully there was lots of bottled water and they were a patient group!
CB: If you could cook for anyone, who would it be?
KJ: Nigel Slater is my all time favourite cook and cookery writer. I’d be intimidated cooking for him but would be privileged to meet him.
CB: What’s your favourite cuisine?
KJ: I love Middle Eastern food. Ima in Auckland CBD does amazing Israeli food and I think I’ve got all of Yotam Ottolenghi’s cook books!
CB: What foodie spots do you enjoy visiting locally?
KJ: We are spoilt with so many great places on the Shore so it’s hard to choose. I get my daily coffee from Devo in Devonport, the Millers coffee is great there and is always served with a smile. Breakfast is my favourite meal of the day, I love Honey in Takapuna, and Little King in Milford. I can’t go past Little and Friday for something sweet. For dinner, Takapuna has so many great places now, Madam Woo is fantastic, and I’m looking forward to trying Devon on the Wharf in Devonport soon.
CB: If you could dine anywhere in the world, where would it be and why?
KJ: I love the mountains so it would probably be somewhere in the Swiss Alps after a brilliant day boarding, it would have a beautiful view, cold beer and local food to share with friends.
Ingredients (SERVES 2-3)
FREEKEH TABBOULEH
¾ cup cracked freekeh
1 head broccoli, stalks and florets finely diced
100 g green beans, ends trimmed and finely diced
¼ cup chopped mint leaves
¼ cup chopped pecan nuts
½ shallot, finely diced
Juice of 1 lemon
1 tablespoon extra-virgin olive oil
DILL CAPER MAYO
¼ cup mayonnaise
10 g chopped capers
¼ shallot, finely diced
Pinch of lemon zest
2 teaspoons chopped dill
1 teaspoon vinegar (e.g. white wine, red wine, cider)
CRISPY SALMON
300 g salmon fillet
A few dill springs, to serve
Method
BRING a medium pot of salted water to the boil.
1. Cook freekeh in pot of boiling water for about 14 minutes. Add broccoli and beans and cook a further 1 minute, until greens and freekeh are tender. Freekeh should remain slightly chewy.
2. While freekeh is cooking, prepare the rest of the meal; in a small bowl combine all dill caper mayo ingredients together and set aside.
3. Pat salmon dry with paper towels, removing any remaining pin bones. Cut into 2–3 pieces and season both sides with salt. Heat a drizzle of olive oil in a medium fry-pan on medium to high heat. Cook salmon, skin-side-down, for 2–3 minutes until skin is crispy. Flip over and fry other side for about 2 minutes, until just cooked. Salmon is best cooked medium. Set aside, covered to rest for 2 minutes.
4. Drain freekeh and greens and run under cold tap to refresh then drain well. Combine with all remaining freekeh tabbouleh ingredients and season to taste with salt and pepper.
TO SERVE Divide freekeh tabbouleh between plates top with salmon. Drizzle dill caper yoghurt over salmon and freekeh. Garnish with dill.
