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The Guardian
04-06-2025
- Health
- The Guardian
Fresh produce made bold with pantry staples: two recipes to spice up winter
Looking for a recipe that warms the body and soul, or one with knockout flavours you can pull together midweek? Cookbook author, food writer and chef Lara Lee insists you don't have to choose. 'My food philosophy is: lean into the time you have,' Lee says. 'If you have a weekend, then make the soul food that brings you joy, and if you have a window of 30 minutes, you can still make an amazing meal.' Either way, Lee's hot tip is to spice up fresh produce with condiments. 'Cooking doesn't have to be overly complicated, and it helps to have a well-stocked pantry,' she says. 'There are certain staples, like soy sauce, rice vinegar, miso paste or chilli oil – accessible ingredients you can pick up at your local IGA – that transport fresh ingredients.' There aren't many people who need convincing that lasagne is one of the greatest dishes, but many of us do need a little extra encouragement to get this labour of love on the table. These thoughts motivated Lee to reinvent this much-loved classic. 'I was thinking that kimchi and cheese is an incredible pairing; it's so comforting and mouthwatering,' Lee says. 'So, I got inspired by the idea that kimchi lasagne is going to do some breathtaking things.' The proof is in the oozy umami decadence. 'It's the kind of dish that people will talk about for months after,' Lee says. At the other end of the culinary continuum, Lee uses pork mince, instant noodles and an aromatic sauce lifted with orange zest to deliver quick, flavour-packed results. 'I'm a huge fan of pork mince,' she says. 'To me, pork is life! It has so much flavour. Combine it with noodles and the bold, punchy sauce, and you've got a dish with real depth and complexity, ready in just 15 minutes.' Whatever time you've got, Lara Lee's recipes promise home-cooked comfort this winter, with a kick. Photo supplied. Prep 20 minCook 30 minServes 8-10 people Ingredients For the kimchi sauce 1 tbsp olive oil 250g lean beef mince 6 garlic cloves, peeled and minced 450ml tomato passata 1 tbsp fish sauce 600g kimchi, roughly chopped¼ tsp fine salt ¼ tsp ground white pepper For the bechamel sauce 2½ cups whole milk 70g unsalted butter 6 anchovies ½ cup plain flour 2 tbsp gochujang 200g cheddar cheese, grated3 spring onions, thinly sliced, plus extra for garnish¼ tsp fine salt 6 fresh lasagne sheets 100g parmesan cheese, grated Photo supplied. Method Preheat the oven to 220C fan. To make the kimchi sauce, heat the oil in a large frying pan on a medium-high heat. Add the beef mince and cook until browned, stirring regularly, for four to five minutes. Add the garlic and cook for a further minute, stirring to combine. Stir in the passata and fish sauce, then cook for two to three minutes until slightly thickened. Add the kimchi to the pan and cook for two minutes, stirring to combine. Season with the salt and white pepper, then remove from the heat. To make the bechamel, warm the milk in a medium saucepan on a medium-low heat until just warmed through, then remove and set aside. Wipe the pan, then add the butter and anchovies on a medium-low heat. Lightly mash the anchovies with a wooden spoon as they melt with the butter, stirring for one to two minutes. Add the flour and mix for one minute, until fully incorporated. Add half a cup of the milk and stir vigorously, using the back of the wooden spoon against the side of the pot to smooth out any lumps. Once all lumps are removed, add the remaining milk, stirring continuously as you pour. Increase the heat to medium, stirring occasionally until it thickens, about six to eight minutes. Add the gochujang and stir for one minute, then remove from the heat. Add the cheese, spring onions, and salt, stirring until the cheese melts, which takes about one minute. In a 20cm x 30cm baking dish, spread one cup of kimchi sauce over the base. Evenly top with two fresh lasagne sheets; it's OK if they overlap. Spread the sheets with 1½ cups of kimchi sauce, then cover the kimchi layer with one cup of bechamel sauce. Add two more lasagne sheets on top, then spoon over the remaining kimchi sauce and one cup of bechamel sauce. Layer the remaining lasagne sheets on top. Finally, cover the sheets with the remaining bechamel sauce and sprinkle generously with parmesan cheese. Place the lasagna in the oven and bake it uncovered for 30 minutes, until the cheese is browned and the sauce is bubbling. Remove from the oven and cool for at least 10 minutes to allow the lasagne to set. Sprinkle over the remaining spring onions to garnish. Use a sharp knife to cut the lasagne and serve hot with a side salad or vegetables. Photo supplied. Prep 15 minCook 10 minServes 2 people Ingredients For the chilli crisp sauce 3 tbsp chilli crisp with the oil 1½ tbsp rice wine vinegar 1 tbsp soy sauce 1 tbsp white miso 1 tbsp tahini 1½ tsp sesame oil ½ tsp white sugar Zest of 1/4 medium-sized orange For the crispy pork 2 tbsp neutral oil, such as canola or peanut oil250g lean pork mince 2 garlic cloves, peeled and minced 2 tsp ginger, peeled and grated½ tsp fennel seeds ½ tsp ground cumin ½ tsp ground coriander 2 x 85g packets of instant noodles, such as Indomie or Maggi (noodles only; save the flavour sachet for another use) Small handful of coriander leaves Small handful of crispy fried shallots Photo supplied. Method In a medium bowl, combine all ingredients for the chilli crisp sauce and stir well. Set aside. Bring a medium saucepan of salted water to the boil. Heat a medium frying pan over high heat with the oil. Once hot, add the pork mince and cook until it begins to turn golden brown, stirring regularly for five to six minutes. Reduce the heat to medium and add the garlic, ginger, fennel seeds, ground cumin and ground coriander. Cook until fragrant, stirring often for one to two minutes. Remove from the heat. Add the instant noodles to the boiling water and cook according to the packet instructions. Drain, reserving a little of the cooking water. Divide the chilli crisp sauce and crispy pork between two serving bowls, then add one tablespoon of noodle water to each bowl. Divide the noodles between the two serving bowls. Just before serving, mix well to combine, and garnish with the coriander leaves and crispy shallots. Shop for fresh, seasonal ingredients at your local IGA. IGA is the Australian launch partner for the Guardian's cooking and recipe app, Feast. Download Feast on the App store for Apple iOS or Google Play for Android to follow each of these recipes step by step.
CNET
11-05-2025
- General
- CNET
Cooking Salmon to Perfection: Why I'll Never Use the Stove Again
Who doesn't love salmon? It's healthy, smooth and fairly easy to cook. However, that being said, there are still some ways to cook salmon that are much better than others. Like most folks, I've been using a stove to sear salmon as my go-to prep method but after cooking a fresh filet in the air fryer, I'm never going back. Yes, you can definitely cook salmon in the air fryer, and it's easily the best way to do it. Air fryer salmon takes less than 15 minutes, plus it will save you the fishy smell that would fill up your kitchen and the mess that you would make using a stove. Don't worry about the air fryer's high heat leaving your salmon too dry, either, because salmon has plenty of oil content. A recent CNET survey found that 93% of US adults are worried about inflation, with 77% being particularly shocked by grocery costs. Having a way to enjoy a nutritious meal without putting in too much effort is crucial in these times, and this method will get you exactly that. For busy nights when I need something affordable, healthy and quick, this method is a game-changer. You can also play with the recipe, mixing and matching sauces, seasoning and sides until you find a flavor that fits your taste. Want to finally up your fish intake this spring season? Then this is your ticket to having balanced meals with omega-3 fatty acids without the wretched pots and pans that make cooking a chore. Salmon cooked in an air fryer also gets a nice crust like a pan-sear but without getting dry or tough on the inside, as long as you don't overcook it. A fresh filet and seasonings are all you need to make the perfect air fryer salmon dinner. David Watsky/CNET Here's how to make a perfect filet every time. And for more, see our favorite places to order salmon online and the best air fryers we tested for 2025. If you're wondering how these trendy and efficient countertop cookers work and which model is best, read my complete guide to air fryers. Read More: Best Seafood Delivery Services Ingredients for the 10-minute air fryer salmon 1 tbsp olive oil 1 tsp soy sauce or tamari 1 tsp brown sugar 1 green onion, diced Salmon filet Salt and pepper to taste Parchment paper (optional) Read More: Best BBQ Sauces 5 easy steps: The perfect 10-minute air fryer Step 1 : Preheat the air fryer to 380 degrees F on either "air fry" or "roast." : Preheat the air fryer to 380 degrees F on either "air fry" or "roast." Step 2 : Whisk together olive oil, brown sugar, soy sauce and green onion. : Whisk together olive oil, brown sugar, soy sauce and green onion. Step 3 : Pat the salmon filet dry and place it in the air fryer on top of parchment paper (paper optional). : Pat the salmon filet dry and place it in the air fryer on top of parchment paper (paper optional). Step 4 : Pour soy sauce mixture over salmon and brush to coat completely. : Pour soy sauce mixture over salmon and brush to coat completely. Step 5: Close the basket and cook for about 8 minutes, checking with a fork or internal probe for doneness (cook a minute or two more if you prefer your salmon medium well or well done). Just 8 minutes in the air fryer and you have perfectly medium rare salmon. David Watsky/CNET Best Air Fryers: Cheap vs. Expensive Best Air Fryers: Cheap vs. Expensive Click to unmute Video Player is loading. Play Video Play Skip Backward Skip Forward Next playlist item Unmute Current Time 0:00 / Duration 19:24 Loaded : 3.07% 00:00 Stream Type LIVE Seek to live, currently behind live LIVE Remaining Time - 19:24 Share Fullscreen This is a modal window. Beginning of dialog window. Escape will cancel and close the window. Text Color White Black Red Green Blue Yellow Magenta Cyan Opacity Opaque Semi-Transparent Text Background Color Black White Red Green Blue Yellow Magenta Cyan Opacity Opaque Semi-Transparent Transparent Caption Area Background Color Black White Red Green Blue Yellow Magenta Cyan Opacity Transparent Semi-Transparent Opaque Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Drop shadow Font Family Proportional Sans-Serif Monospace Sans-Serif Proportional Serif Monospace Serif Casual Script Small Caps Reset Done Close Modal Dialog End of dialog window. Close Modal Dialog This is a modal window. This modal can be closed by pressing the Escape key or activating the close button. Close Modal Dialog This is a modal window. This modal can be closed by pressing the Escape key or activating the close button. Best Air Fryers: Cheap vs. Expensive What else can I cook in the air fryer? The air fryer is my go-to for roasted chicken, replacing my slow and dirty dish-heavy oven recipe. I recently learned to make juicy air fryer cheeseburgers and sizzle bacon in less than 10 minutes and without dirtying a skillet or sheet pan. Why should I use an air fryer instead of an oven? Air fryers are incredibly convenient and can do many of the same jobs that an oven can. They only take a couple of minutes to preheat, contain many of the cooking messes you'd otherwise have to spend time cleaning up and are overall more energy-efficient cooking appliances. What's the biggest limitation of cooking with an air fryer? When you're planning to cook meals with an air fryer, you need to make sure you have enough space inside of your appliance for the food you want to cook. Many air fryers can accommodate for a single person's serving size, but you'll likely have to run the air fryer multiple times to make enough food for your whole family.
