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Tuesday 5th March, 2002 - 11:22 GMT
A meal for Maureen
Suffolk mum wins BBC Look East Mother's Day surprise
Salmon Teriyaki with steamed Aasparagus and jewelled rice
The finished product: Salmon Teriyaki with Steamed Asparagus and Jewelled Rice

Maureen Cobb from Ipswich, Suffolk is to have a gourmet meal prepared for her by celebrity chef Beryl Tate after winning a BBC Look East competition.

Here are the recipes.


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HAVE YOUR SAY
Why is your mum special? E-mail suffolk@bbc.co.uk
SEE ALSO
Mum wins Mother's Day surprise
Recipe: Salmon
Recipe: Shortbread
The other winners were:
Doris Steere, from Feering, Essex

Barbara Dack, from Dereham, Norfolk

Salmon Teriyaki with Steamed Asparagus and Jewelled Rice

salmonIngredients to serve 2 people:

Teriyaki Marinade:

  • 1 tablespoon light soy sauce
  • 1 dessertspoon clear honey
  • 2 tablespoons dry sherry

AsparagusSalmon & Asparagus:

  • 150 g (5 oz) x 2 salmon fillets
  • 1 bundle asparagus
  • 1 dessertspoon vegetable oil

Jewelled Rice:

  • 1 dessertspoon vegetable oil
  • 1 small onion - finely chopped
  • 1 clove garlic - crushed
  • 1 cm (½") piece fresh ginger - finely chopped
  • 150 g (5 oz) long grain rice
  • 275 ml (10 fl oz) hot water
  • 3 cm (1") piece cucumber - finely diced
  • 3 cm (1") piece red pepper - finely diced
  • 25 g (1 oz) frozen sweetcorn

Method:

Place the teriyaki marinade ingredients into a shallow non-metallic dish, and stir to combine.   Teriyaki marinade
     
Add the salmon fillets, and coat them all over. Leave for at least 15 minutes, but preferably overnight.   salmon
     
In a saucepan, fry (sweat) the chopped onion, crushed garlic, and chopped ginger until just soft, not brown.   onion
     
Carefully measure and add the rice. Stir well until mixed and coated. Pour in the measured hot water.
     
Cover with a lid and bring to the boil. Boil for 10 - 12 minutes, until the water is absorbed.
     
Put a steamer on top of the pan of rice. Trim and wash the asparagus, and steam covered for 3 - 5 minutes.
     
Stir the diced cucumber, red pepper, and sweetcorn into the rice for just the last couple of minutes.   Jewelled rice
     
Remove the salmon fillets from the marinade, and pat dry with kitchen paper.   salmon
     
Heat the oil in a frying pan, and fry the fillets for 3 - 5 minutes on each side, starting with the skin side.   salmon in frying pan
     
Place the teriyaki marinade juices in a saucepan and heat until reduced slightly.
     
Serve the asparagus coated with teriyaki sauce, topped with salmon, and spoon the jewelled rice alongside.   finished dish

Dessert: Apple Shortbread with Butterscotch Sauce

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