NorthenLass's Teriyaki Salmon Ramen

NorthenLass posted a picture of this dish that she took after making it recently. I drooled all over my computer & electrocuted myself. Then, I did my usual begging shctick & she sent me the recipe. NorthenLass warned that she doesn't so much measure & it changes a bit each time she makes it - since that's how many of us here cook, I assured her it would be fine.

• Salmon fillets
• Onions, chopped finely
• Garlic, chopped finely
• Red chiles or jalapenos, chopped finely
• Ginger, chopped or grated
• Cilantro, chopped
• Assorted vegetables (see below)
• Bouillon or stock cube
• Chinese five spice
• Teriyaki sauce
• Sweet chili sauce
• Soy sauce
• Fish sauce
• Soba noodles

Marinade salmon fillets in Teriyaki sauce (for as long as possible)

Sautee finely chopped onion, garlic, red chilies (or jalapeños), ginger and coriander (cilantro) stalks in a large wok.

Roughly chop (or leave whole if not too big) any vegetables you want. E.g: Red bell pepper, Mushrooms (e.g chanterelle, portabella, shiitake, whatever floats your boat really), Sugar snap peas, Bok Choy (and/or spinach)

Put boiling water into the wok. Crumble in a stock cube. Add to taste: Chinese five spice, Teriyaki sauce, sweet chili sauce (if you like it hot, normal chili sauce) fish sauce, soy sauce.

Grill (or fry in a pan with a lid) the salmon.

While the fish is cooking add the vegetables to the water. If you are using spinach rather than bok choy, add it later, i.e. a few of minutes before you are ready to serve.

Boil up some more water to cook the soba noodles in (should take about 5 minutes).

Drain the noodles and then you are ready to serve up the bowls.

Put the noodles into the bottom of the bowl. Add the vegetables and soup. Then place the salmon on top (remove the skin first). Sprinkle with coriander and finely chopped chilies.

As side dishes have bean sprouts, mint and limes.

Goldrush Girl's Carmelised Onion & Sausages

I begged for this recipe and Goldrush Girl kindly (& wisely) obliged. She also began it with a confession that proves she's one of us (one of us, one of us): I should confess, my dear Britomart, that there is not an actual recipe as such. I don't hold with following recipes because I don't like being MADE TO OBEY INSTRUCTIONS. But this is what I cobbled together, and it goes really well with very good quality butcher-made English sausages, which should be browned in a frying pan then oven-cooked till nice and crispy. All amounts are entirely up to you.

Chop an onion or two into chunks (rather than slices). Melt a bit of butter in a lidded saucepan and throw the onion in. Put the lid on and turn the heat down very low. Leave for 20 or 30 minutes. You can sprinkle a little soft brown sugar on it if desired. Occasionally you can shake the pan around a bit, or give it a little a scrape if it starts to burn, but it's best if the onion sort of sticks to the bottom of the pan a little bit.

When the onion's deliciously soft and brown and sweet-smelling (with luck, this will be the same time as the sausages are ready), scoop some lovely thick creme fraiche into the saucepan along with as much wholegrain mustard as you desire, and a bit of freshly-ground black pepper. Stir together... the onion juices are divine with the creme fraiche.

Plop some of the sauce on your plate with the sausages. A vegetable or two would be good (braised fennel works well) and maybe a starch (mash, or mashed sweet potatoes, even better). The other day I had it with a beetroot salad on the side, and that was lovely.