Celebrate the flavours of summer with Dublin's Chef Jeeny Maltese

Brighten up your taste buds with two tropical dishes from the co-founder of My Nutrition Ireland, including Hawaiian salmon poke and luau prawn and pineapple fried rice—perfect for bringing the holiday mood into your home.

Chef Jeeny Maltese
09/10/2020

Chef Jeeny Maltese understands just how much we're all craving some sunshine in our lives, so she's sharing a pair of healthy, island-inspired recipes sure to enliven your summer spirit: Hawaiian salmon poke and luau prawn and pineapple fried rice.

 

The co-founder of My Nutrition Ireland and former food and recipe editor of The Taste created these simple dishes to add an instant infusion of brightness into your kitchen, starting with the poke. Featuring sushi-grade salmon cut into cubes and seasoned with soy sauce, sesame oil, rice wine vinegar, Sriracha, sea salt, and spring onions, it's complemented with your choice of fresh toppings, like thinly sliced cucumber, avocado, roasted seaweed, wakame, mango, and pineapple, and served over black sticky rice. Maltese says it can be served as a main course or a starter.

 

Next, the chef breaks out her fabulous fried rice presented in a pair of picturesque, scooped-out pineapple halves, with the aromatic trio of garlic, ginger, and spring onion dancing with prawns, smoked bacon, pineapple, and red pepper.

 

"The combination of coconut rice, ginger, and pineapple brings us right to holiday mood, so I hope you get inspired and you get to do this," says Maltese.

 

On top of transporting your taste buds to the tropics, this dish "looks very impressive and it's so easy to put together," according to Maltese. She, too, longs for the days when she can cook for her loved ones, preferably on a long table full of sunny, flavourful dishes like these two.

 

"I would love to cook this for my friends and family, especially my chef colleagues," she says.

 

For now, Maltese is thrilled for the chance to share these perfect seasonal recipes that home cooks at any level can prepare with ease. As she puts it, "I hope I bring the sunshine to your kitchen."

 

This recipe is brought to you as part of the Taste LIVE Series with Mastercard. Though we may be staying home, we are still bringing the best of our partnership with Taste of Dublin to you.

 

CHEF JEENY MALTESE'S HAWAIIAN SALMON POKE

 

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Download recipe:  Priceless Cookbook - Chef Jeeny Maltese's Hawaiian Salmon Poke

 

SERVING SIZE: 4

 

HAWAIIAN SALMON POKE INGREDIENTS

500g sushi-grade salmon filet, cubed

4 tbsp low-sodium soy or tamari sauce

2 tbsp sesame oil

2 tsp rice wine vinegar

1 Tbsp lemon juice

Pinch sea salt (optional)

½ tbsp Sriracha

2 Tbsp. spring onions, thinly sliced

 

INSTRUCTIONS

 

1. In a bowl, combine soy sauce, sesame oil, rice wine vinegar, Sriracha, sea salt and spring onions. Add cubed salmon and mix gently to combine. It's important to keep the salmon cold, so set aside in the fridge until you are ready to eat.

 

2. To assemble, serve slightly cooled rice into a bowl, top with seasoned salmon, avocado, cucumber, roasted seaweed sheets, sesame seeds and spring onions.

 

 

CHEF JEENY MALTESE'S LUAU PRAWN & PINEAPPLE FRIED RICE

 

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Download recipe:  Priceless Cookbook - Chef Jeeny Maltese's Luau Prawn & Pineapple Fried Rice

 

SERVING SIZE: 4

 

LUAU PRAWN & PINEAPPLE FRIED RICE INGREDIENTS

1 Pineapple

1 Lb of Raw King Prawns, peeled & cleaned

1 1/2 cups jasmine rice, rinsed well and drained well

1 1/2 cups coconut milk

1 1/2 cups coconut water or water

1/2 tsp salt

1 1/2 Tbsp vegetable oil, divided

1 tsp sesame oil, divided

1 red pepper, diced

1/2 cup spring onions, sliced

2 garlic cloves, grated

2 tsp peeled and grated fresh ginger

2 cups diced ham (or smoked bacon)

2 cups diced fresh pineapple

3 large eggs

¼ cup spring onions & fresh coriander

1 Tbsp soy or tamari sauce, (more to taste)

Garnish options: Spring onions, fresh coriander, roasted seaweed, black and white toasted sesame seeds, black pepper.

 

INSTRUCTIONS

 

1. In a medium saucepan bring coconut milk, coconut water and salt to a boil over medium-high heat.

 

2. Add in rice, cover and reduce heat to low. Let simmer until liquid has been absorbed, about 15 - 18 minutes.

 

3. Remove rice from heat and let rest off heat 10 minutes. Then cool down completely.

 

4. While the rice is resting, heat 1 Tbsp vegetable oil and 1/2 tsp sesame oil in a wok or sauté pan over medium-high heat.

 

5. Add red pepper and spring onions to wok and sauté until peppers are tender about 2 minutes.

 

6. Stir in garlic and ginger, then toss in prawns, ham and pineapple and let cook on high heat, about 2 minutes.

 

7. Scoot everything in pan to one side. Add remaining 1/2 Tbsp of oil and 1/2 tsp sesame oil to the now-empty side of skillet.

 

8. Add eggs, season lightly with salt and scramble and cook until just set.

 

9. Add in rice, spring onions and coriander and drizzle in soy sauce and toss everything.

 

10. Serve warm with sriracha if desired.