Recipes

 

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Hoisin Duck in Rice Paper Roll

A fun and delicious way to use up leftover roast in the fridge.

 

 

Ingredients (Makes 12)

  • 12 dried rice paper (approx. 20 cm)
  • 300g roast duck
  • 4 spring onions
  • 1 gem lettuce
  • 2 handfuls fresh herbs such as coriander, mint, basil, chives, flat parsely or anything else you like
  • 12 tbsp. hoisin sauce

Method

  1. Soak the rice paper in water in a bowl 15 minutes. Drain on a kitchen towel.
  2. Shred the roast duck, spring onions and gem lettuce.
  3. Chop the herbs of your choice finely.
  4. Spread one tbsp. of the hoisin sauce in the centre of a sheet of rice paper.
  5. Places 1/12th of the duck, spring onions, lettuce and herbs on top of the sauce.
  6. Lift your sie of the edge of paper and cover the filling, then do the same with the left and right side of the paper. Hold the filling then push forward to make a roll.
  7. Repeat the process to make another 11.
    8.

You can use any leftover meat such as beef, pork, lamb, turkey and pheasant.

 

 

Prawn 'Dim Sum' on Mushrooms

A Chinese delicacy with a twist.

 

 

Ingredients (Makes 12)

  • 12 mushrooms, chestnut variety if available
  • 200g prawns, uncooked
  • 1 egg white
  • 1 tbsp. potato flour
  • 1 tsp. finely chopped spring onions
  • 1 tsp. finely chopped ginger
  • 1 tsp. soy sauce, Japanese or Chinese light
  • 1 tsp. Shaoxing rice wine (optional)
  • 1/2 tsp. white pepper, ground
  • 1/2 tsp. toasted sesame oil
  • A pinch of salt

Dipping sauce

  • 2 tbsp. Chinese black rice vinegar
  • 1 tbsp. soy sauce, Japanese or Chinese light

Method

  1. Chop the prawns finely, then mix with all the ingredients (except for the mushrooms) in a bowl very thoroughly.
    2.
  2. Cut stem part out of the mushrooms and place a tablespoon of the prawn mixture onto it.
  3. Set a steamer on a saucepan with boiling water, then place the filled mushrooms.
  4. Steam for 10 minutes.
  5. Mix the soy sauce and black rice vinegar and serve with the 'dim sum'.

Easy to make a meat version, simply replace the prawns with minced pork.

 

 

Spicy Tempura Pumpkin

A traditional Japanese dish with a twist.

 

Ingredients (2 Servings)

  • 1/4 small pumpkin, ideally Kabocha variety
  • 50g tempura flour
  • 1 tsp. curry powder
  • 1/2 tsp. chilli powder (optional)
  • vegetable oil for frying

Method

  1. Cut the pumpkin into slices about 1 cm thick.
    2.
  2. Mix the tempura flour, curry powder, and chilli powder (if using) in a bowl, then add water to make batter which has consistency of low fat yoghurt.
  3. Heat the oil in a deep frying pan.
  4. Dip the pumpkin slices into the batter and fry them for about 3-4 minutes both sides.

Serve with a sprinkle of sea salt or yoghurt relish which is made simply by adding 2-3 tbsp of your favourite chutney to 200ml of natural yoghurt.

 

Kurogoma Black Sesame Sauce

The colour may be unorthadox, but it tastes lovely!

 

Ingredients (4 Servings)

  • 100g sugar
  • 75ml water
  • 2 tbsp. black sesame paste (tahini)

Method

  1. Mix the sugar and water in a saucepan.
  2. Bring to the boil, then simmer on a very low heat for 5 minutes.
  3. Take the saucepan off the heat and add the black sesame paste. Stir well.

Delicious with ice cream, pancakes, rice pudding or even with porridge! The sauce keeps for one month in the fridge.

 

 

Udon Noodles with Teriyaki Style Pork Spare Rib

Simple, quick and delicious.

 

Ingredients (1 Serving)

  • 1 packet of fresh type udon noodles
  • 1 pork spare rib, slice into 2cm thick slices
  • 1 tsp. sugar, preferably brown
  • 1 tbsp. shoyu Japanese soy sauce
  • 1 tbsp. mirin
  • 1 tbsp. sake Japanese rice wine (optional)
  • 2 cabbage leaves
  • 1/2 tsp. salt
  • 1 tbsp. oil for frying (e.g. groundnut, sunflower)
  • 1 tbsp. white sesame seeds

Method

  1. Shred the cabbage as finely as possible. Mix in the salt using your hands and set aside. Mix the cabbage and the salt in a bowl using your hands and set aside.
  2. Dry roast the sesame seeds in a saucepan for 15 seconds. Set aside.
  3. Place a wok or frying pan on a high heat. Add the oil then fry the pork slices together with the sugar. Cook for 2 minutes each side.
  4. Add the shoyu, mirin and sake to the wok and cook for a futher minute.
  5. Take the pork slices out of the wok and keep heating the remaining sauce for another 3 minutes.
  6. Cook the udon noodles in boiling water for 2 minutes then drain.
  7. Place the udon in a noodle bowl. Top with cabbage, pork and sesame seeds.
  8. Drizzle the sauce from the wok over the noodles and serve.

 


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Hoisin Duck in Rice Paper Roll

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