Just Add Spice is Lyndey Milan's latest book
Co-written with Ian ‘Herbie’ Hemphill, Just Add Spice contains 100 recipes to show you how to spice up simple dishes using enticing herbs and spices, all with wine matching notes. This book also debunks the myth that it is difficult to match wine with spiced food.

Click here to read more about the book

Click here to read more about the spiced food and wine matching extravaganza at the launch

Click here to view a video of Lyndey and Ian 'Herbie' Hemphill talking about Just Add Spice

Just Add Spice images

Greek mussels with peppers

Vietnamese beef noodle soup

Chilli cardamon truffles

recipes by Lyndey Milan

recipe index canapés • Duo of Greek dips • Goats Cheese in Prosciutto • Greek Mezze Plate • Polenta Canapés with Prawns from my 2009 book LYNDEY MILAN, the best of collection soup • Harira • Quick Chicken Comfort Soup with Asian flavours vegetarian • Asparagus with Parmesan • Boiled Eggs with Brioche • My Ultimate Mushroom Risotto • Ravioli di zucchine trombette e mozzarella di bufala • The Perfect Omelette seafood • Asian Oysters with Shallot, Ginger and Sesame • Betel Leaves topped with Spicy Fish • Glass Noodle Salad from my 2009 book LYNDEY MILAN, the best of collection • Oven roasted Regal King Salmon with lentils and spinach • Poached Salmon in Oil • Polenta Canapés with Prawns from my 2009 book LYNDEY MILAN, the best of collection • Steamed Snapper with White Wine Sauce poultry • Parmesan Polenta Chicken Strips • Chicken Fillet with North African Flavours • Chicken Larb with rice noodles • Chicken Pie with Celeriac Mash • Crisp Skinned Duck Breast with Soft Polenta • Spatchcock stuffed with Brie, Olives, Sourdough and Chutney meat • Barbecue Pork Ribs • My Ultimate Four Cheese Macaroni • Pork Dumplings • Slow cooked Beef with Guinness • Spaghetti alla carbonara • Specialty Cured Pork Meats • Steerson’s Spiced Lamb Sausage Roll • Veal Cutlets with Australian indigenous flavours salads • Salad Nicoise desserts & cakes • Banana Bread • Berry Terrine from my book BALANCE click here to read more about this book • Dried Fig and Fresh Berry Compote with Ice–cream • Grapefruit Delicious Pudding • Hummingbird Cake • Passionfruit and Lime Cupcakes • Poached Peaches from my 2009 book LYNDEY MILAN, the best of collection ice cream & coffee • Affogato

Oven roasted Regal King Salmon with braised lentils and spinach Regal King Salmon is relatively new to Australia.  We are more familiar with its cousin, Atlantic Salmon. It is high in Omega 3 and 6 so not only good for you, but very forgiving to cook which is why this oven method works so well. Best of all, because of the high oil content, it doesn’t smell when you cook it. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes 1 cup French style lentils 4 x 170g fillets Regal King Salmon, skin on 1 tablespoon (20ml) olive oil 1 medium carrot, finely diced 1 leek, finely sliced 1 clove garlic, finely chopped 1 tablespoon finely chopped chives 2 tablespoons flat-leaf parsley leaves 1 tablespoon baby capers 1 tablespoon Dijon mustard ½ lemon, juiced or to taste ½ teaspoon cayenne pepper 200g baby spinach leaves Extra olive oil, for shallow frying 1 jar salmon roe, for garnish Salt and freshly ground black pepper 1.         Pre-heat the oven to 200˚C (180˚C fan-forced). Place the lentils in a medium saucepan, cover with water by 5cm and bring to the boil.  Bring to the boil then simmer for 10 minutes or until the lentils are tender.  Drain. 2.         Carefully remove the skin from each salmon fillet and set aside. Season the salmon fillets with salt and pepper and place on a lined baking tray.  Roast for 8 minutes for pink flesh or as desired. 3.         Heat oil in a large frying pan, add carrot and cook for 5 minutes.  Add leek a cook for a further 3 minutes.  Add garlic and cook for an additional minute.  Add drained lentils, chives, flat-leaf parsley leaves, capers, mustard, lemon juice and cayenne pepper and mix well.  Season to taste with salt and pepper. Stir through baby spinach leaves until just wilted. 4.         Meanwhile, heat 2cm olive oil for shallow frying in a medium frying pan.  Add salmon skin and cook for a minute, or until crisp on leave side. Drain on kitchen paper. 5.         To serve, place a large spoonful of lentils on each plate and top with roasted salmon, crisp salmon skin and a spoonful of salmon roe.