Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

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Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

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Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

I was given some Superior Gold salmon to try last week and it’s seriously good. There are many varieties in the new range one of which was thick cut hot smoked salmon, which was perfect in this super tasty protein packed salad.


You'll Need

1 packet thick cut hot smoked salmon

1/2 cup thai basil, leaves picked

1/2 mint, leaves picked

1/2 cup coriander, leaves picked

1 small cucumber, julienned

1 carrot, julienned

1 long red chilli, sliced

2 tbs fried asian shallots

lime wedges to serve

 

Dressing

250g palm sugar , grated

1 small red onion, roughly chopped

1 lemongrass stalk bashed

4 kaffir lime leaves

3cm piece of ginger, thickly sliced

2 tbs fish sauce

2 tbs tamarind paste

Method

Begin with the dressing.

Heat the sugar together with 2 tbs water in a small saucepan over a medium heat, without stirring until the sugar dissolves. Add the onion, lemongrass, kaffir lime leaves and ginger and bring to the boil.

Reduce heat to medium/low and simmer for 5 minutes or until lightly caramelised. Stir through the fish sauce and tamarind. Remove from heat and allow to cool. When cool strain the aromats from the sauce.

Flake the salmon into a bowl with the rest of the ingredients and toss to combine. Pile the salad high on 2 plates and drizzle with the palm sugar dressing. Serve with lime wedges.

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