Chef Virginia

Salmon Caesar Salad
Ingredients
- 2 tablespoons light caesar dressing
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Olive oil
- 1/4 teaspoon paprika
- 8 tablespoons Parmesan cheese, shredded
- add black pepper to taste
- 1 8 oz head of Romaine
- 6 ounces Salmon fillet
- 1/4 teaspoon salt
- 1 tablespoon slivered almonds

Preparation
1. Heat up a skillet/frying pan and sir the Salmon in the olive oil, adding the salt and paprika to it, until very lightly browned on each side.
2. Top with freshly squeezed lemon juice and let it sit in the frying pan for about 1 minute.
3. In a Large bowl, mix the romaine lettuce with the Caesar salad dressing and dump it out into a large plate, top off with Asiago/Parmesan cheese and you can also sprinkle the toasted almonds on now.
4. Place the Salmon (sliced) on top. You can sprinkle it with some more fresh lemon juice:) and black pepper!

Mushroom noodles with tea-marbled eggs recipe!
INGREDIENTS
1 tsp Chinese five-spice powder
1/2 cup (125ml) dark soy sauce
2 tsp brown sugar
3 star anise
2 black tea bags (we used English breakfast)
4 eggs
500g yang chun dried wheat noodles (from Asian grocers)
1 bunch bok choy, quartered lengthways
1/3 cup (80ml) peanut oil
500g mixed Asian mushrooms, such as enoki, oyster and shiitake
2 garlic cloves, crushed
Black sesame seeds and micro radish, to serve
GINGER DRESSING
1 garlic clove, crushed
2 tbs each rice vinegar and peanut oil
1 tbs soy sauce
2 tsp each sesame oil, chilli oil and finely grated ginger
1 tsp caster sugar

METHOD
1.Place five-spice powder, soy sauce, sugar, star anise, tea bags and 1.5L (6 cups) water (or enough to cover eggs) in a pan and bring to the boil over medium heat. Add eggs and cook for 3 minutes to par-cook, then remove from pan and cool slightly under cold running water. Using the back of a spoon, lightly crack shells, keeping shells intact (this creates veins). Carefully return eggs to boiling liquid and cook for a further 2 minutes. Remove pan from heat and set aside to cool in liquid (residual heat will continue cooking eggs). Chill for at least 2 hours or overnight. Discard liquid. Peel eggs and set aside.
2.Cook the noodles according to packet instructions, then drain and refresh in iced water. Chill until ready to use.
3.Blanch bok choy in a saucepan of boiling salted water for 30 seconds, then drain and refresh in iced water.
4.For the dressing, combine all the ingredients in a bowl and set aside.
5.Heat 2 tbs oil in a large frypan over high heat. Add half the mushrooms, then season and cook for 3 minutes or until slightly charred. Add garlic and cook for 30 seconds or until fragrant, then transfer to a bowl. (If using enoki mushrooms, cook separately for 1 minute.) Repeat with remaining 2 tbs oil and mushrooms.
6.Divide noodles, bok choy, mushrooms and eggs among bowls. Drizzle with dressing and sprinkle with sesame seeds and micro radish to serve.