Poached Salmon with Lemongrass and Sauvignon

Given the insipid colour poached food usually turns it had never appealed to me, but I was happy to discover that this dish is most certainly the fastest for fish I have ever used or created, and it is light, healthy and delicious.  A little homage to my homeland is in the Sauvignon, and an homage to my childhood living in Asia in the lemongrass.

What I particularly love about poaching fish (speaking like an old pro now) is that it won’t stink out your house, and when it comes to cooking salmon, that earns huge brownie points in my household.

  •  2 Salmon Fillets
  • 2/3 Cup Sauvignon Blanc (or any white wine)
  • 1 clove garlic, minced
  • 1 tbs chopped lemongrass
  • 2 spring onions, sliced
  • ¼ tsp sea salt
  • 1 tbs chopped fresh basil for serving

In a small saucepan heat the wine, garlic, lemongrass, salt and spring onions until just simmering. Season the salmon with salt and pepper and lay the fillets snugly in the pan. Cover with a lid and leave for 5 minutes.

Slide the salmon fillets on to a plate and spoon over with some of the lemongrass and spring onion pieces. Season well with more salt and pepper and sprinkle the fresh basil over the top of the fish.

You can serve this on it’s own and then serve a large salad to follow, or serve with green vegetables, roast vegetables, or on a bed of kale.



Back To Business

Hello hello hello,

I hope you are all doing fabulously. Yes there has been an extreme hiatus at Elisa’s Table, and no, it is not for lack of recipes or new taste concoctions! In fact, I have been more immersed in the world of food and taste and all things culinary in the past months than ever before in my life. Over the past 18months I have been working hard behind the scenes to create new healthy recipes for my first Cook Book, and I am fast approaching completion! Over 90 recipes later, I thought it was time to start sharing some of them with you again! 

Food Writing has taken a larger focus in my life of late too, so as I publish more and more articles and reviews, I will endeavor to post the links to various publications on Elisa’s Table too.

But let’s get back to business! FOOD, quick, healthy and delish. Here is one to get you going again.


Mustard Soy Pork

1tbs ketjap manis

2tbs soy sauce

½ juice lime

2 cloves garlic minced

½ tbs grain mustard


4-6 pork chops

coconut oil for cooking


Mix all the ingredients together (except coconut oil) in a marinating dish and add the pork. Marinade for 30 mins-24 hours. Remove from refrigerator 30 mins before cooking.

Heat some coconut oil in a pan and cook the chops turning once until just cooked through. They can be a tiny pink in the middle. Serve with a big green salad or green vegetables. Great with butternut/sweet potato mash, and even better when grilled on the bbq! You may like to serve with a wedge of lime too.


OMG Parmesan Crusted Chicken

My husband loves, adores and pretty much worships schnitzels. Sadly for him, I find them too heavy most of the time so have never cooked them for him. However, having decided to put my gluten/wheat free existance aside for this meal…I can tell you that this much healthier version of chicken schnitzel is to die for. So yummy in fact, that I just had another one for breakfast! This meal takes less than 10 minutes to prep and only 20 to cook so a very handy mid-week option.

  • 50gm grated parmesan cheese
  • 5-6 chicken breasts
  • 80gm croutons (herb/plain) crushed to a breadcrumb size
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • salt and pepper

Heat the oven to 220 celsius. combine the olive oil and garlic and lightly heat in the microwave for 10-15 seconds. This warms up the oil a little to bring out the garlic flavour. On a separate plate combine the crushed croutons, parmesan cheese and salt and pepper.

With a rolling pin, flatten out the chicken breasts so they are all about 1cm thick. (You can cover the breasts with cling film then just bash them….naughty little chicken). Dip each breast in the olive oil to coat it, and then dip the breast into the crouton mix to coat evenly. Do this for each breast and lay them all on a foil-lined oven tray. Bake in the oven for 10 minutes then turn each piece, and bake for another 10.

Serve hot with a colourful salad and enjoy!!

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Ginger & Lime Chicken Patties

I know I know, it has been a while since I posted a recipe! I have been very busy eating though and rest assured, have been cooking up a storm so watch this space!!! Time to play catch-up on my posting. I hope you all had a wonderful Christmas and New Year break. I was fortunate enough to spend the past month with family in both New Zealand and Australia. Some of the upcoming recipes will reflect that time.

Like most people…I spent a LOT of time eating and entertaining over the holiday period. These little Ginger & Lime Chicken Patties are subtle and delectable, as always they are healthy and quick and easy to prepare. You can make them smaller and serve with a toothpick as a party snack.

  • 800-900gm chicken mince
  • 2 spring onions, finely chopped
  • 2 cloves garlic, minced
  • zest and juice of 1 lime
  • 1/2 teaspoon salt
  • 3 heaped tablespoons chopped fresh coriander/cilantro
  • 1/2 teaspoon chili flakes (or finely chopped fresh chili)
  • 2 teaspoons grated ginger
  • 1 tablespoon soy sauce (gluten free)
  • coconut oil
  • extra lime wedges for serving

Combine all the ingredients in a bowl. Heat some coconut oil in a pan. Create small chicken patties in your hand and cook for 3-4 minutes on each side or until the chicken is just cooked through and lightly golden on each side.

Serve with fresh lime wedges and salad. You can drizzle a little tamari over the cooked patties when plated to give them a little more zing!

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Fresh Tuna Steak Nicoise Salad with Herb Dressing

I felt like something clean for dinner last night, and light too, because I had managed to eat pretty much my bodyweight in eggs, bacon and sausages at brunch. However, it was cold and foggy outside so I also wanted something hot…?

Solution! Fresh tuna steaks on salad! This was truly and utterly just so yummy that I am sort of salivating a little bit just writing about it. There is only one thing I would change in what I did, and that would be to make more of the marinade/dressing because as it was I  had to lick the bowl. So to prevent any of you looking like crazed labradors in your kitchen, I have doubled it here already.

This is so easy, and also complete in terms of nutrition that it is a sure fire winner. I hope you like it! Let me know what you think.

Serves 2:

  • 10 baby potatoes
  • 4 heaped tbs chopped basil
  • 4 heaped tbs chopped coriander
  • juice of 2 lemons
  • 2 cloves garlic, minced
  • 4 tbs olive oil
  • 1/2-1 teaspoon angelsea salt/rock salt/maldon salt
  • large pile of baby leaf salad mix (or baby spinach or rocket)
  • 5 medium cherry tomatoes, quartered
  • 4 anchovy fillets, roughly torn
  • handful of mixed olives
  • 1/2 red onion, finely sliced
  • handful flat leaf parsley, roughly chopped
  • small handful of marinated red peppers, roughly chopped
  • 1/2 avocado
  • 2 thick cut tuna steaks (about 1 inch wide each)
  • 2-3 eggs
  • large handful green beans

Wash the little potatoes and slice them each in half. Cover in a little olive oil and salt and pepper and roast for 30 minutes at 200 degrees Celsius.

While these are roasting, combine the lemon juice, garlic, olive oil and chopped basil and coriander and salt. Add some cracked pepper and set half of it aside. Add the tuna steaks to the other half and turn them around to coat them in the marinade. Set aside on the bench. (you will notice that lemon juice will immediately start ‘cooking’ the tuna. if you have a super fresh piece  and feel like some carpacio, you can slice a few slivers, as thinly as your sharpest knife will allow and eat them as is…truly delicious!)

In a saucepan, put 2-3 eggs in water and bring to the boil. For soft-boiled eggs, once it is boiling, leave them for 6 minutes, (to set the yolk but it still be soft go for eight minutes) then rinse with cold water.

Combine the salad mix, tomatoes, anchovies, olives, parsley, red onion, marinated peppers, and avocado. Wash and trim the green beans and either microwave them for 1 minute, then cover them with water and ice (to retain their crisp green colour and texture) or sautee them in a small frying pan until just cooked. Once they are cooled, add them to the salad.

When your potatoes are 5 minutes away from being done, get a grill plate to hot and brush with a little olive oil. Scrape the excess marinade from the tuna steaks and sear them on each side for about 1-2 minutes. Slice the tuna steaks with the grain into thick strips and coat with the original marinade. Place the fish on top of the salad and crack black pepper over everything.

Place the hot potatoes around the salad and slice up the soft egg and add it to the mix. Using the marinade that was set aside, drizzle this over the salad and serve.

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Zucchini and Feta Frittata

Frittata the way I make them, are basically cold omelets. Mine don’t have potato in them, and although I ordinarily don’t put cheese in them either, they are delicious with a few cubes of feta/goats cheese/parmesan thrown in too. This fritatta makes for great party food, BBQ food, something take to a summer party! It can be prepared ahead of time and kept in the fridge, although it needs to be made ‘day of”, not the night before.

As I was making food for 12, I have used large quantities all this week, so feel free to halve them. Left-overs are always nice too, and the morning after the party… I had this fritatta for breakfast!

  • 12 large organic free-range eggs, beaten well with a fork to combine
  • 2 zucchini, sliced in rounds (courgettes)
  • 1/3 block of feta, cubed (approx 60 grams)
  • 10-12 large basil leaves, torn
  • salt and pepper
Heat the grill to 200 degrees celcius.
Lightly sauté the zucchini rounds in a generous amount of olive until they are gently cooked and coloured. Add salt and pepper to them as you are cooking. Turn the heat down and add the eggs. Gently shake the pan throughout the cooking of the eggs to make sure they don’t stick to the bottom. Be patient, this many eggs needs time to cook slowly and if you rush them by turning the heat up they will get tough and the bottom will burn.
When the egg is still runny but you can see it has set on the bottom, sprinkle over with the feta cubes. Add more pepper. Keep jiggling the pan. When there is still a little egg running around on the top but it is basically cooked around the edges, add the torn basil to the top. Transfer to the grill. Keep the door open and check often. Remove as soon as the egg is set on top and nothing is runny if you jiggle the pan. It should be golden in colour.
Remove and gently ease the edges away from the pan with a fish-slice. Turn out on to a plate to cool as it will continue to cook too much if left in the pan. Slice in to wedges to serve, hot or cold. Drizzle with a little good quality olive oil and sprinkle a little salt and pepper on the top before serving.

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Get creative, and vary the ingredients to make different frittata following this basic method. Remove cheese to make this pure paleo, or dairy free.
Our first wine was Pinot Rosa Frizzante IGT Venezie, Sacchetto (a fizzy pink!). This is great summer welcome drink, or to have a BBQ. It tastes like a summer day and is extremely reasonable. The rose we had to follow was Rosato IGT Colli Teatine Classica 2010, Gianni Masciarelli. A dry, deep colored rose, nice and clean for starters. All the wines were from Waresley Wine, as David, our wine host for the evening owns this store!


Beef and Mushroom Burgers with Mushroom Sauce

More Burgers? Well the last ones were so good I had to go again, and I had actually wanted to use mushrooms last time but didn’t have any on hand. This time, I was prepared, and made a ginormous portion, which we had the next day for lunch and hubby even had his for breakfast with a poached egg on top!
For the meat patties (this makes 8, if you want to make less reduce the mince, all other quantities will work nicely with 500gm too!)
  • 1kg beef mince (hamburger mince in the US)
  • 30gm reconstituted porcini muchrooms, chopped
  • 1/2 large onion finely diced
  • 1 tbs tomato paste
  • 1 tbs soy sauce/tamari (gluten and wheat free)
  • large pinch of salt
  • lots of freshly cracked black pepper
  • 1 egg
  • Coconut oil for cooking
For the mushroom sauce:
  • 1/2 the soaking water from the porcini mushrooms
  • 1 clove garlic
  • 2-3 tbs white wine
  • 6-8 chives
  • 1/4 teaspoon chopped chilli
  • lots of freshly cracked pepper
  • 1 large portobello mushroom, chopped
  • 5 -8 chestnut mushrooms, sliced
  • 1/4 onion (or half a small onion) finely diced
Preheat the oven to 200 degrees celcius. Put the dried porcini mushrooms (30gm) in a bowl. Cover with boiling water so all the mushrooms are just covered. Leave for 20 minutes to soak. Remove the mushrooms by scooping them out of the bowl and then squeezing them gently to remove excess water. Keep the soaking water and set it aside.
Chop the rehydrated porcini mushrooms and add them to all other beef pattie ingredients. Mix around thoroughly in your hands. Form the desired hamburger size you like and in a pan with hot coconut oil, brown the patties on both sides so they are golden. ( you may need to do this in batches depending on how many you are making) Place the browned hamburger patties on a foil lined oven tray. Bake for 10 minutes or until cooked to your liking.
While the burgers are in the oven, using the pan you browned the patties in, heat up a little more coconut oil. Add the garlic and onion, and after a few minutes, add the mushrooms. Lightly brown the mushrooms and then add all other ingredients for the sauce. Simmer while stirring until the hamburgers are ready. Serve the burgers with the sauce on top and a side of greens, or a large, colorful salad.

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