Curried Rice Salad

Rice salad is a classic dish come summer and BBQ season, and over the years I've tried many different varieties. All of which are delicious. Often they are dressed with soy sauce, and contain nuts and dried fruit. Personally (unless it's baking), I'm not a fan of dried fruit. More so, with gluten and nut allergies, which can be present when it's a 'bring a plate' scenario, soy sauce and nuts are not always suitable. 

This rice salad is gluten free and nut free, and is a twist on another favourite dish of mine: Kedgeree. Kedgeree is a warm, lightly curried, rice dish; containing peas, smoked fish and hard boiled (or poached) eggs. Originating in India, mixed with lentils, it is known as Khichri, however the popular version is more British and often found on cafe menus. 

My version is a take on the British version and can be served immediately and warm, or set aside to chill and served later. The subtle spice means it's great served alongside BBQ'd meats, fish, or even eggs. 

Ingredients: (Serves 4 as a main, 8 as a side): 

• 2 cups of brown basmati rice
• 4 cups of water
• 1 tsp salt 
• 1 tbsp butter or olive oil
• 1-2 tbsp curry powder - depending how mild or hot you like it
• 2 spring onion, finely sliced
• 1/2 cup finely chopped parsley
• 1/2 cup sliced spinach or silverbeet leaves - optional, but if you have them in the garden it's always a nice addition
• 1 tomato, diced
• 1 capsicum, diced
• 1 cup steamed peas or sliced beans - 3 or 4 minutes steamed or boiled, then refreshed under cold water
• 1 juicy lemon
• 2 tbsp olive oil
• salt to taste

In a large saucepan place rice, water, salt, butter (or olive oil) and curry powder. Mix to combine and bring to the boil. Once the water begins to boil, reduce the heat to a minimum and place the lid on the pot. Simmer according to the packet directions (usually 22-25 minutes). Keep the lid on during this time and don't be tempted to stir. 

After the time, test the rice, and if cooked, drain any excess liquid, then pop the lid back on and leave to steam for 5 - 10 minutes. 

Meanwhile prepare the vegetables. Place the sliced spring onion, chopped parsley, sliced spinach or silverbeet, diced tomato and capsicum into a large salad bowl with the steamed peas or beans. Squeeze over the juice of the lemon and olive oil. Mix well to combine.

Stir the warm rice through the vegetable mix and chill if not serving immediately. 

Curried Rice Salad served with BBQ Snapper

Smoked fish pate

Pate is one of those things, you either love it or hate it, and smoked fish is the same. But if you love one or the other, then you'll like this. 
It's ridiculously easy to throw together, plus it's much tastier than the store bought varieties. I used kingfish, but salmon or kahawhai would work just as well. 

Ingredients:

• 150g smoked fish, skin and bones removed (kingfish, kawawhai, salmon) 
• 125g cream cheese
• 3 tbsp lemon juice
• 1 tbsp capers, roughly chopped
• 3 tbsp parsley, finely chopped

In a food processor, blitz the smoked fish, cream cheese and lemon juice till well combined. You may need to stop occasionally and use a spatula to push it down the sides. 

Add capers and parsley and pulse to combine. 

Serve with crackers or crostini and pickles. 

Salmon Potato Cakes

This weeks recipe inspiration was due to the fact that I had all this leftover potato. This meal is fast and healthy to whip up and best of all can be prepared in advance. Given the amazing summer weather we've been having I cooked ours on the BBQ, otherwise a heavy based frypan will do the trick. 

I think next time I have to take a plate for a BBQ, this is what I'll be taking, as a nice change from the usual skewers, steak and sausages!

Ingredients (makes 8 large cakes): 

• 500 grams of mashed potato (about 2 cups) 
• 400 gram can of salmon, drained and flaked. 
• 1 spring onion, finely chopped
• 1/3 cup parsley, finely chopped 
• 3 gherkins, diced
• 1 sliced chilli, optional
• 1 egg
• 1tsp each, salt and pepper 
• flour to coat
• oil for cooking
• mayonnaise or tartare sauce, to serve
• green salad, to serve

In a large bowl, combine all ingredients except flour and oil. Mix well. 

Place half a cup of flour on a plate. 

Take one eighth of the mixture and shape it into a cake. Dunk it into the flour, and leave on a tray while you prepare the rest. 

On a medium heat, warm one centimetre of oil in a pan, or oil the bbq. Cook the salmon cakes for 5 - 8 minutes each side, till lightly golden. 

Serve with mayonnaise or tartare sauce and a green salad on the side.