Taste Sensation

Bring imaginative new flavours into your daily meals with these recipes from renowned fusion chef, Peter Gordon.

Want to give your cooking a splashof finesse without the fuss? PeterGordon’s new book Peter GordonEveryday (£25; Jacqui Small) has theanswer. Whether you’ve invited friendsover for dinner or you’re rustling up a meal for the family,Gordon – the leading light of East-West fusion cookery– has an exciting but straightforward recipe to fit the bill.‘In this book, I demonstrate how to create fusion-stylefood at home,’ says Gordon. Using only supermarketingredients, he guides you through 170 recipes, all withinnovative flavours and textures.

The recipes are tastyand daring, yet simple and straightforward,’ he says.‘From breakfast through to a fancy dinner party,I guarantee you don’t need to be a chef to make them.’The chef is so convinced his recipes are accessible foreven the most amateur cook that he chose to cook all the recipes to be photographed for the book in his own kitchen. ‘I cook all the food for the photos in my books at home –it’s much more relaxing than in a studio,’ he says.Fusion cooking is based on the philosophy that anyingredient, no matter what part of the world it originatesfrom, can be cooked together and enjoyed. With this inmind, there’s no reason you can’t use a Malaysian ingredientin a Yorkshire dish or vice versa.

As a self-confessed magpiewhen it comes to cooking, Gordon explains that fusioncooking refuses to adhere to politically or geographicallydrawn borders – taste is paramount.Influenced by his travels around the world and havingwritten seven cookbooks, Gordon really is the master offusion cuisine. His restaurants in London (The Providoresand Tapa Room and Kopapa) all produce food in his eclecticstyle. Become the master of your own kitchen with thesethree intriguing – and delicious – fusion dishes.


‘Having a few pestos is a good thing. A slightly runny one is great drizzled over grilled meat or fish, and a thicker one is good mashed into potatoes,’ says Gordon.

Seared salmon on mushroom and rice noodle stir-fry

Serves: 2 as a main course

Per serving: 603 calories; 36g protein; 28g fat (5g saturated fat); 49g carbohydrate (7g sugar); 5g fibre; 2.7g salt

100g dried rice noodles, any shape Boiling water, to cover

2 tbsp olive oil

300g salmon fillet, bones removed, cut into 4 pieces

1 small leek, rinsed and sliced

1 carrot, peeled and thinly sliced

½ chilli, sliced

120g Asian mushrooms (shiitake, oyster or shimeji)

1 handful mangetout (snow peas), cut on the diagonal into 3 pieces

2 tbsp soy sauce

1. Put the noodles into a heatproof bowl and pour on enough boiling water to cover – soak for at least 15 minutes.

2. Heat a deep frying pan and add 1 tbsp oil.

3. Cook the fish, skin-side down, over a moderate-high heat for 4 minutes. The skin should be crispy, but not burnt.

4.Flip the fillets over and cook for just 10 seconds, then remove to a warm plate. Pull the skin off and reserve it.

5. Wipe the pan out with a paper towel. Add another tbsp oil, the leek and carrot and cook over a moderate heat.

6. Add the chilli and mushrooms and cook for another minute, stirring as it cooks.

7. Drain the noodles and add, with the mangetout and soy sauce. Cook for 12 minutes, tossing it all together.

8. Divide the noodle mixture between two warmed bowls, then flake the salmon on top. Tear the crisp skin into pieces and add this in as well.

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