hi guys welcome to Ministry of food I’m
going to give you a beautiful quick 10
minute meal it really is that quick it’s
delicious perfect for when you get home
from work you’re knackered
you want to eat slink proper something
tasty and something that’s not going to
take like an hour half an hour ok so
brilliant you can get this done on the
plate for about three quid with RSPCA
approved salmon so all-around bit of a
bonus it’s salmon tikka with cucumber
yogurt and naan bread I’m going to take
you through this dish it all happens
pretty quick but it’s not hard and I’ll
give you the critical points and I’m
sure you’ll be cooking this brilliantly
and teaching it brilliantly too right
let’s crack on large pan on a medium
heat now dead-simple
I’ve got some naan breads here to be
honest the best ones to get obviously
from a curry house but you can get them
pre-made from the supermarket they come
in packs of two or four and if you
reheat them you know they kind of come
back to life so you can reheat it in a
pan like this for about 35 seconds on
each side a minute on each side or you
can pop it in the oven or even pop it in
a toaster ok so I’m going to pop these
in the oven
and literally all they need is like four
minutes just to come back and be
beautiful Pan’s getting hot I’ve got me
salmon here now salmon you can get
organic you can get RSPCA freedom food
or you can get basics cheaper you choose
but when you get your salmon portion cut
it into three just like this I’m using a
sharp knife and I’ve got it skin side
down and just take the time to use the
length of the knife to give yourself a
little sliver like that okay the reason
I’m doing this is because it’s just over
a centimeter thick it’s going to cook in
literally minutes
none of us 15 minutes menarche so I’m
going to get my knife into the salmon
use long movements like this right don’t
hack at it long movements and then push
the knife down so you get through that
skin right and just take care of it and
get those beautiful little slivers like
that what I want to do is on a flavor
this beautiful salmon with tikka pastes
if you’re going get yourself some of
this tandoori paste it’s in all the
supermarket’s basically get yourself a
tea spoon like this you literally only
need a couple of teaspoons and you’re
going to rub it I mean frankly let’s
just get two teaspoons on it put it on
there like that just use your hands to
smear this over the salmon right on all
sides right to get your hands involved
you can use a brush or a spoon if you
want but it will just take forever rub
it all over like that there you go
I’m going to place this into the pan now
you can put a little bit of olive oil if
you want or you can put it dry the
reason you can get away with putting it
dry is because salmon has got a fair bit
of natural oil in it and the curry paste
is going to allow it to sort of go
reasonably dark almost you might see it
as looking burnt or black but it’s going
to go naturally dark so while that’s
just frying I want to make a cucumber
yogurt cucumber yogurt don’t turn your
nose up at it if you haven’t tried it
before the idea is you’ve got something
fresh yogurt and crunchy the cucumber
and we’re going to put some coriander in
there as well
that in contrast with the spice and the
hot bread is brilliant so I’m going to
get a spoon of this about two or three
let’s say four tablespoons of yogurt I’m
going to get my cucumber here I’m just
going to slice it in half like that and
then I’m going to slice the half in half
so you’ve got quarters you can kind of
do it any way they’re fancy I’m going to
slice it take your time
some people like to peel the cucumber
and remove the seeds and really that’s
just about taking away the kind of not
so nice bits to eat and so it’s nice and
crunchy and lovely if you can’t be
bothered I haven’t done it here it’s not
a deal-breaker
let’s check this fish this has been
cooking for about two minutes
put it under gently and turn it over
Denny see that little bit of color
that’s what we want got that tikka vibe
going it’s all frying nicely there you
go that’s what we’re looking for
don’t panic you know just turn it over
gently and it looks like it’s almost a
tiny bit burn but that’s that’s good
that’s the kind of tikka vibe while
that’s finishing I want to take half of
this cucumber and put it to one side and
half I’m just going to run my knife
through just to break it up a little bit
more and I’m going to sweep that into
the yogurt so just literally bring the
board just literally bring the board to
the edge and pull the cucumber over
there now what we’ve got to do now with
this is turn it into something really
exciting and tasty so I want to slice
this lemon in half I’m going to squeeze
about a quarter of that juice into there
I’ll have a pinch of salt and a pinch of
pepper
now this coriander here some people love
it some people hate it give it a try if
not mint is a wicked wicked replacement
now these stalks don’t firm away what
want to do is keep these leaves just
literally pull them off by that and then
these stalks here we don’t want to waste
that you’ve given them a wash just slice
them up if your knife skills are rubbish
just
your hand flat like this and just Rock
the knife like that so that your hands
are nice and safe
this fish is done now so I’m going to
take it off the heat turn it off right
so get yourself the naan breads you
should probably use tongs or a cloth but
I’ve got a specialist hands right so
let’s plate this up we’ve got lovely hot
naan bread in the middle okay not to the
side in the middle when I plate this up
what I try and do I mean look you can
bang it on if you want it all goes down
the same hole or just try and lay it one
over each other in no particular fashion
I want to put these coriander stalks
here in the yogurt like that stir that
up and then you just put a nice spoon of
that over the fish don’t cover the whole
fish just right in the middle same with
the other one
and the reason I love this I mean look
this this this meal ain’t going to
change the world but it’s quick its
tasty it’s got lovely fresh ingredients
in it a few cucumbers
you know just round and about to be
fresh some coriander on top literally
leaves like that just go of it and give
it give it a go if you don’t like it you
can take it out or swap it for minute or
even basil actually and then I what I do
is I just finish it with some nice extra
virgin olive oil and I’ve forgotten my
best friend chilli right I’ll literally
just put me chilli over that a 10 minute
meal hope you like it
good luck and don’t forget pass it on
going to give you a beautiful quick 10
minute meal it really is that quick it’s
delicious perfect for when you get home
from work you’re knackered
you want to eat slink proper something
tasty and something that’s not going to
take like an hour half an hour ok so
brilliant you can get this done on the
plate for about three quid with RSPCA
approved salmon so all-around bit of a
bonus it’s salmon tikka with cucumber
yogurt and naan bread I’m going to take
you through this dish it all happens
pretty quick but it’s not hard and I’ll
give you the critical points and I’m
sure you’ll be cooking this brilliantly
and teaching it brilliantly too right
let’s crack on large pan on a medium
heat now dead-simple
I’ve got some naan breads here to be
honest the best ones to get obviously
from a curry house but you can get them
pre-made from the supermarket they come
in packs of two or four and if you
reheat them you know they kind of come
back to life so you can reheat it in a
pan like this for about 35 seconds on
each side a minute on each side or you
can pop it in the oven or even pop it in
a toaster ok so I’m going to pop these
in the oven
and literally all they need is like four
minutes just to come back and be
beautiful Pan’s getting hot I’ve got me
salmon here now salmon you can get
organic you can get RSPCA freedom food
or you can get basics cheaper you choose
but when you get your salmon portion cut
it into three just like this I’m using a
sharp knife and I’ve got it skin side
down and just take the time to use the
length of the knife to give yourself a
little sliver like that okay the reason
I’m doing this is because it’s just over
a centimeter thick it’s going to cook in
literally minutes
none of us 15 minutes menarche so I’m
going to get my knife into the salmon
use long movements like this right don’t
hack at it long movements and then push
the knife down so you get through that
skin right and just take care of it and
get those beautiful little slivers like
that what I want to do is on a flavor
this beautiful salmon with tikka pastes
if you’re going get yourself some of
this tandoori paste it’s in all the
supermarket’s basically get yourself a
tea spoon like this you literally only
need a couple of teaspoons and you’re
going to rub it I mean frankly let’s
just get two teaspoons on it put it on
there like that just use your hands to
smear this over the salmon right on all
sides right to get your hands involved
you can use a brush or a spoon if you
want but it will just take forever rub
it all over like that there you go
I’m going to place this into the pan now
you can put a little bit of olive oil if
you want or you can put it dry the
reason you can get away with putting it
dry is because salmon has got a fair bit
of natural oil in it and the curry paste
is going to allow it to sort of go
reasonably dark almost you might see it
as looking burnt or black but it’s going
to go naturally dark so while that’s
just frying I want to make a cucumber
yogurt cucumber yogurt don’t turn your
nose up at it if you haven’t tried it
before the idea is you’ve got something
fresh yogurt and crunchy the cucumber
and we’re going to put some coriander in
there as well
that in contrast with the spice and the
hot bread is brilliant so I’m going to
get a spoon of this about two or three
let’s say four tablespoons of yogurt I’m
going to get my cucumber here I’m just
going to slice it in half like that and
then I’m going to slice the half in half
so you’ve got quarters you can kind of
do it any way they’re fancy I’m going to
slice it take your time
some people like to peel the cucumber
and remove the seeds and really that’s
just about taking away the kind of not
so nice bits to eat and so it’s nice and
crunchy and lovely if you can’t be
bothered I haven’t done it here it’s not
a deal-breaker
let’s check this fish this has been
cooking for about two minutes
put it under gently and turn it over
Denny see that little bit of color
that’s what we want got that tikka vibe
going it’s all frying nicely there you
go that’s what we’re looking for
don’t panic you know just turn it over
gently and it looks like it’s almost a
tiny bit burn but that’s that’s good
that’s the kind of tikka vibe while
that’s finishing I want to take half of
this cucumber and put it to one side and
half I’m just going to run my knife
through just to break it up a little bit
more and I’m going to sweep that into
the yogurt so just literally bring the
board just literally bring the board to
the edge and pull the cucumber over
there now what we’ve got to do now with
this is turn it into something really
exciting and tasty so I want to slice
this lemon in half I’m going to squeeze
about a quarter of that juice into there
I’ll have a pinch of salt and a pinch of
pepper
now this coriander here some people love
it some people hate it give it a try if
not mint is a wicked wicked replacement
now these stalks don’t firm away what
want to do is keep these leaves just
literally pull them off by that and then
these stalks here we don’t want to waste
that you’ve given them a wash just slice
them up if your knife skills are rubbish
just
your hand flat like this and just Rock
the knife like that so that your hands
are nice and safe
this fish is done now so I’m going to
take it off the heat turn it off right
so get yourself the naan breads you
should probably use tongs or a cloth but
I’ve got a specialist hands right so
let’s plate this up we’ve got lovely hot
naan bread in the middle okay not to the
side in the middle when I plate this up
what I try and do I mean look you can
bang it on if you want it all goes down
the same hole or just try and lay it one
over each other in no particular fashion
I want to put these coriander stalks
here in the yogurt like that stir that
up and then you just put a nice spoon of
that over the fish don’t cover the whole
fish just right in the middle same with
the other one
and the reason I love this I mean look
this this this meal ain’t going to
change the world but it’s quick its
tasty it’s got lovely fresh ingredients
in it a few cucumbers
you know just round and about to be
fresh some coriander on top literally
leaves like that just go of it and give
it give it a go if you don’t like it you
can take it out or swap it for minute or
even basil actually and then I what I do
is I just finish it with some nice extra
virgin olive oil and I’ve forgotten my
best friend chilli right I’ll literally
just put me chilli over that a 10 minute
meal hope you like it
good luck and don’t forget pass it on
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