For ➍
4 tbs toasted sesame oil
2 tbs soy sauce or tamari
1 tbs rice vinegar
1 tbs honey
1 5 cm piece fresh ginger, peeled and finely grated (about 1 tbs)
1 garlic clove, finely grated
500 g broccoli, trimmed & cut into florets, thick stems discarded
2 scallions, trimmed & cut diagonally into 3 cm segments, plus thinly sliced scallions for garnish
1 tbs olive oil, plus more for brushing the salmon
salt & black pepper
4 175 g skin-on salmon fillets
½ lime, for serving
sesame seeds, for serving
Heat oven to 220 °C. Rub the salmon fillet with 1 tbs olive oil and season with salt and pepper on all sides. Set aside.
Rinse the rice until water runs clear. In a small lidded saucepan, combine the rice, 1 ¼ cups water and 1 tbs olive oil. Season the water to taste with salt and bring to a boil over high heat. Cover and reduce to a gentle simmer over medium-low and cook for 12 to 15 minutes, until the rice is plumped. Remove from heat and let rest, covered, for 5 minutes.
Meanwhile, on a large sheet pan, toss the broccoli, red onion and remaining 2 tbs olive oil. Season generously with salt and pepper. Roast in the oven for 15 to 20 minutes, tossing once, until tender-crisp and lightly browned.
In a large salad bowl, combine the cooked rice, roasted broccoli and onions. To the same sheet pan, add the salmon fillet skin side down (if present) and roast until just cooked through, 10 to 14 minutes.
While the salmon roasts, add the lemon juice, mustard and anchovies to the bowl with the broccoli mixture and toss. Season with salt and pepper to taste. Flake the salmon (discarding any skin) and add to the bowl. Fold in three-fourths of the watercress. Top with the remaining watercress and serve.
Showing posts with label fusion. Show all posts
Showing posts with label fusion. Show all posts
Sheet-Pan & salmon & broccoli with sesame & ginger
For ➍ 4 tbs toasted sesame oil
2 tbs soy sauce or tamari
1 tbs rice vinegar
1 tbs honey
1 5 cm piece fresh ginger, peeled & finely grated (about 1 tbs)
1 garlic clove, finely grated
500 g broccoli, trimmed & cut into florets, thick stems discarded
2 scallions, trimmed and cut diagonally into 3 cm segments, plus thinly sliced scallions for garnish
1 tbs olive oil, plus more for brushing the salmon
salt & black pepper
4 (175 g skin-on salmon fillets
½ lime, for serving
sesame seeds, for serving
Heat the oven to 220°C degrees. In a small bowl, whisk 3 tbs sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
Place the broccoli florets and 1 ½-inch scallion segments on a sheet pan. Drizzle with 1 tbs olive oil and the remaining 1 tbs sesame oil. Sprinkle with ½ ts salt and ¼ ts black pepper, toss well and roast for 5 m.
While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets.
Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 m.
Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
+Cook in the air-fryer. Adapt times.
Orzo risotto with flat green beans & dill
For ➋
3 large shallots
250 g orzo (or kritharaki)
400 g flat green beans
50 g Parmigiano
1 bunch of dill
olive oil
pepper & salt
1l stock
Finely chop the shallots. Add a generous splash of olive oil to a heavy-bottomed pot and sauté the shallots until translucent. Season with salt. Add the orzo and cook with the shallots for 2 minutes. Add 2 tablespoons of stock and stir regularly. Continue adding more stock as the previous batch is absorbed, stirring constantly. Taste occasionally and stop cooking when the pasta is perfectly *al dente*. Taste and adjust seasoning with pepper and salt.
Meanwhile, bring a pot of salted water to a boil. Trim the ends off the flat green beans and cook for about 5 minutes until tender-crisp. Drain and cut into thin strips. Finely chop the dill and grate the Parmigiano.
Now mix the flat green beans, finely chopped dill, and half of the Parmigiano into the orzo. Serve with the remaining Parmigiano sprinkled on top.
Smoked trout with oyster mushrooms
For ➋200 g smoked trout / or trout fillets*
½ bunch chives
piece of ginger / 1-2 ts ginger powder
150 g rice
150 g oyster mushrooms
2.5 tbs sunflower oil
4 tbs soy sauce
½ tbs chili sauce
Preheat the oven to 200 °C. Cook the rice according to the package instructions.
Peel the ginger and cut into 3 cm matchsticks. Place the fish on a piece of aluminum foil and distribute the ginger over it. Fold the package closed and place on a baking sheet or rack. Cook the fish for 6 to 8 m in the (preheated) oven.*
Slice the oyster mushrooms.
In the meantime, fry the oyster mushrooms in half of the sunflower oil for approx. 3 m. Mix with half of the soy sauce and the chili sauce and fry for another 1 m.
Finely chop the chives. Place the fish on a plate and scatter the chives over it. Heat the remaining half of the sunflower oil in a small pan until the oil starts to smoke. Pour the hot oil, along with the rest of the soy sauce, over the chives on the fish. Serve the fish with the oyster mushrooms and some rice.
*Or rub the trout fillets with a light seasoning made from ½ tbsp oil and 2 ts ginger powder. Microwave for 1 m in a closed container.
Risotto & oyster mushrooms
For ➋120-180 g risotto rice
200 g small oyster mushrooms
1.5 shallots
1 clove of garlic
10 g sage
30 g flaked almonds
10 cl almond milk
20 g grated Parmigiano
75 cl vegetable stock (or poultry stock)
4 cl white wine (or mirin)
2.5 cl soy sauce
2 tbs butter/olive oil
Salt & pepper
Heat the olive oil in a non-stick pan. Fry half the sage leaves in the olive oil for 1 minute until crispy. Remove and drain on paper towels.
Bring the vegetable stock to a boil and season with the soy sauce. Peel and finely chop the shallots and garlic. Sauté them together in hot butter until translucent. Deglaze with the white wine and add the rice. Cook briefly, stirring well. Gradually add the chicken stock, stirring regularly. Add a ladleful of stock each time the previous one is absorbed. Remove from the heat when all the stock has been absorbed and the rice is al dente. Stir in the almond milk, a little butter, and the Parmesan cheese. Stir in the remaining sage. Clean the mushrooms and sauté them in a little olive oil in a separate pan. Season with salt and pepper. Serve the risotto with the sage and the sautéed oyster mushrooms. Toast the flaked almonds in a pan without oil and garnish the risotto with them.
♥︎Roasted pumpkin & fregola
For ➋
2 small round pumpkins* (Hokkaido type) or 1 large one (approximately 1 kg unpeeled weight)
3 white onions
200 g pearl couscous*** or fregola Sarda
100 g Parmigiano
20 sage leaves
olive oil
lemon juice
salt & pepper
chili flakes (optional)***
Preheat the oven to 210°C. Meanwhile, cut the pumpkin(s) into wedges about 2 cm wide, after scooping out the seeds. You don't need to peel the pumpkin; roasting softens the skin, making it perfect to eat.
Toss the pumpkin wedges with olive oil, salt, and pepper. Peel the onions and cut them into six wedges. Toss the onions with olive oil, salt, and pepper. Roast the onion and pumpkin in the oven for about 30 minutes, or until the pieces are tender and browned at the edges. Place the pumpkin pieces far enough apart in the oven so they roast well (and don't steam through). Keep the onions separate: they can go on the same baking sheet, but don't mix them with the pumpkin; we'll use them separately later.
For the pasta sauce, blend half the roasted pumpkin with 65 g grated Parmigiano. You can do this with an immersion blender or a food processor. Deglaze the empty pumpkin baking sheet with a splash of water and scrape up any browned bits with a wooden spoon. Add this juice to the sauce, along with a squeeze of lemon juice. Taste and season with salt and pepper. Set the other half of the roasted pumpkin pieces aside.
Simmer the pearl couscous in salted water for about 8 minutes, until tender. Taste regularly (and reserve a cup of the cooking liquid when draining the pearl couscous). Meanwhile, heat a generous amount of olive oil in a large pan. Sauté the sage leaves over medium heat (not too hot, otherwise the leaves will brown and become bitter). Turn them over and season with salt. Remove them from the pan and place them on a paper towel to drain and cool.
Mix the pearl couscous into the pumpkin sauce. Add a little more cooking liquid, if necessary, to loosen the sauce. Serve with the remaining roasted pumpkin and the onion on top, and garnish with the sage leaves and the remaining Parmigiano cheese.***
*Don't use butternut squash for this dish; that silky squash is delicious in soups or stews. But for roasting, I prefer a firm, round squash. It holds its shape better and roasts beautifully brown.
**Other small pasta such as shells, spiralized or short macaroni, or nutty whole wheat pasta.
***the sweet, mild flavors of pumpkin and onion are enhanced by a bit of heat. A generous pinch of mild chili flakes (like Aleppo flakes) is also delicious.
Gnocchi with pumpkin & spinach
For ➍
butternut squash (peeled, deseeded, cubed)
800 g baby spinach
1 onion (peeled & chopped)
1 tbsp fresh sage (chopped)
500 g gnocchi
50 g grated Parmigiano
2 tbs olive oil
pepper
Heat the olive oil in a Dutch oven and sauté the onion until translucent. Add the pumpkin cubes and sage and cook for about 12 m, stirring occasionally, until the pumpkin cubes are soft.
Add 50 cl water and bring to a boil. Add the gnocchi. Cook uncovered over low heat for 3 m.
Rinse the spinach and add it to the pan. Let the spinach wilt.
Stir in the Parmigiano, season with salt and pepper, and serve.
♥︎Crunchy tofu with paksoi, leek & mushrooms
For ➍ 400 g tofu
marinade:
4 tbs soy sauce
4 tbs maple syrup
1 tbs fresh ginger
2 cloves garlic
2 ts sesame oil
2 ts tap water
2 ts cornflour
1 ts Sichuan spices
wok:
250 g wok noodles
300 g paksoi
2 cloves garlic
2 shallots or 1 (red) onion
2 spring onions
1 stalk leek
250 g mushrooms
100 g peanuts or cashews
½ bunch fresh coriander
4 tbs fried onions optional, to finish [not heart-friendly]
peanut oil
salt & pepper
wok sauce:
2 tbs soy sauce
2 ts rice vinegar or balsamic vinegar
2 ts sesame oil
Cut the block of tofu lengthwise. Place the slices of tofu on a clean kitchen towel. Fold the towel closed and squeeze out the moisture. Place a weight on top and let it drain for a while.
In the meantime, finely grate the garlic and ginger. Combine all the ingredients for the marinade in a mixing bowl.
Remove the tofu from under the weight and cut into cubes of 2 cm. Mix with the marinade and make sure all the cubes are well covered. Put in the refrigerator.
Cook the wok noodles until al dente. Cook for 1 m less than indicated on the packaging (the noodles will continue to cook in the wok for a while). Save a cup of the cooking liquid to finish the sauce later.
Finely chop the shallot and garlic. Cut the leek into fine rings, the pak choi into coarser pieces. Cut the mushrooms into strips. Finely chop the peanuts and coriander. Put everything to one side.
Heat a generous dash of peanut oil in a (wok) pan on a high heat. Fry the tofu cubes on all sides until golden brown and crispy. Then remove them from the pan and set aside.
Reuse the mixing bowl from the tofu marinade and mix all the ingredients for the wok sauce in it. Set aside.
Heat a little new oil in the pan in which you fried the tofu on a medium to high heat. Add the shallot and garlic and fry. Then add the leek, pak choi and mushrooms and fry for a few minutes. Then add the cooked wok noodles. Mix well. Finally, add the wok sauce and a cup of the cooking water from the noodles. Mix well and season with salt and pepper.
Serve the wok together with the fried tofu. Finish with fresh coriander, peanuts and fried onions(optional).
Roast pumpkin soup with walnuts & herb oil
For ➏ 1 kg pumpkin, such as kabocha
400 g sweet potatoes, unpeeled
15 cl olive oil
5 g sage leaves
1 red chilli, thinly sliced on an angle (10 g)
1 leek, trimmed & cut into 2mm rounds (200 g)
1 large onion, peeled & roughly chopped (240 g)
10 g piece fresh ginger, peeled & julienned
fine sea salt
½ ts smoked paprika
½ ts ground coriander
2 small potatoes (200 g)
60 g walnuts
1½ tbs maple syrup
10 g coriander leaves, finely chopped
10 g parsley leaves, finely chopped
1 ts finely grated lemon zest
Heat the oven to 220° C (200° C fan)/425F/gas 7. Put the whole pumpkin and sweet potatoes on a baking tray lined with greaseproof paper and roast, turning once halfway, for an hour, until soft and golden. Remove and turn down the oven to 180° C (160° C fan)/350F/gas 4. Once they’re cool enough to handle, use a metal spoon to peel off the pumpkin and sweet potato skins, and to scoop out the pumpkin seeds.
Meanwhile, put 80ml olive oil in a small saucepan on a medium heat, then add the sage leaves and fry for about 2 m, until deeply green. Use a slotted spoon to lift out the sage, transfer to a sheet of kitchen paper and leave to crisp up. Add the chilli to the hot oil, fry, stirring occasionally, for about 2 m, until deeply red, then transfer to the kitchen paper alongside the sage.
Transfer the hot oil to a large saucepan on a medium heat, add the leek, onion, ginger and three teaspoons of salt, and cook, stirring occasionally, for 5 m, until soft and translucent. Add the smoked paprika and ground coriander, cook for a minute, until fragrant, then add the cooked pumpkin and sweet potato flesh, and 1.6 litres of water.
Peel and grate the potatoes on to a chopping board, then add to the soup before they discolour. Bring the soup to a boil, then turn down the heat and simmer for 15 m.
While the soup is cooking, make the nut brittle. Line a small baking tray with greaseproof paper, top with the walnuts, maple syrup and a quarter-teaspoon of salt, and toss to coat. Roast, stirring once halfway, for about 10 m, until toasted and golden brown, then remove, sprinkle the fried sage and chilli on top, toss to combine and leave to cool.
Once the nut mix is cool, scrunch up the paper to crush the brittle into smaller pieces.
Make the herb oil by combining the coriander, parsley, lemon zest, remaining 70 ml oil and a quarter-ts of salt in a small bowl.
Once the soup has cooked, take off the heat and blitz with a stick or regular blender until smooth and velvety. Add a splash more water to loosen, if need be, then divide between six bowls. Scatter the maple walnut brittle on top and serve drizzled with the herb oil.
Winter tabouleh with roasted vegetables
For ➍1 cauliflower
½ pumpkin
4 handfuls of rocket
200 g cooked chickpeas
200 g wheat semolina
120 g feta* or 20 falafels
4 tbs olive oil
4 ts ground garlic, paprika, cumin
sauce*:
3 tbs olive oil
1 tbs honey
1 tbs mustard
1 lemon, juiced
1 clove crushed garlic
finishing:
pomegranate
coriander
Preheat the oven to 200°C
In the meantime, cut the cauliflower and pumpkin into pieces of about 2 cm. Drain and rinse the chickpeas.
Divide the cauliflower and pumpkin pieces on a plate and brush them with half of the herbs and olive oil.
Do the same with the chickpeas on a second plate.
[Or spread everything out on a large baking tray].
Bake everything for 40 m.
Cook the wheat semolina with boiling water.
Prepare the sauce. Mix the olive oil, honey, mustard, lemon juice and the crushed garlic clove in a bowl.
Prepare the winter tabouleh by combining the rocket, semolina and roasted vegetables. Drizzle with the sauce, sprinkle with crumbled feta or add the falafels and mix again. If desired, finish with fresh pomegranate and coriander. Serve warm.
The tabouleh salad can be stored in an airtight container in the refrigerator for 2-3 days.
*Double the quantity of sauce for more taste.
♥︎Quiche without pastry
For ➍2 sweet potatoes, finely mandoline sliced
bag baby spinach
4 eggs
2 tbs Greek yoghurt or whipped cottage cheese
1 clove garlic, crushed
100 g smoked salmon
100 g fresh goat cheese or 1 goat cheese slice
olive oil
salt & pepper
Spread thin slices of sweet potato in a pie dish to make a good base. Drizzle with olive oil, salt and pepper. Place in a preheated oven at 200°C for 10-15 min until edges are lightly golden.
Whisk the yoghurt, garlic, salt and pepper
Pour over the sweet potato. Divide the spinach over the dish. Add pieces of smoked salmon and crumbled goat cheese. Place in a preheated oven at 200°C for 30 min.
Serve with green salad.
♥︎Tajine with cod & sweet potato
For ➋ 500 g skinless cod fillet
2 onions, in half rings
1 sweet potato, cubed
15 cl fish stock
15 cl passata
2 cloves of garlic, finely chopped
½ red pepper, in strips
½ orange pepper, in strips
1 red chili pepper
1 tin of chickpeas
olive oil
marinade:
1 handful of coriander, finely chopped
1 handful of flat-leaf parsley, finely chopped
1 tsp baharat (Arabic spice mix)
1 dash of olive oil
½ preserved lemon, finely chopped peel
Put the coriander, parsley, baharat, olive oil and preserved lemon in a bowl. Stir everything well. Marinate the cod fillets in the oil for a while. Or put them together in the fridge for 30 m.
Put some olive oil in the tajine and fry the onion in it. Add the sweet potato cubes and season with salt and pepper. Deglaze with the fish stock and the passata. Put the lid on the tajine and let it cook for 10-15 m. After 5 m, add the pepper strips.
Then add the garlic, the chili pepper and the pieces of fish, together with the marinade (optional). Let it cook covered for the rest (depending on the thickness of the fish, 15-20 m).
Pat the chickpeas dry between two pieces of kitchen paper. Put a pan on the stove and heat a dash of olive oil in it. Fry the chickpeas with, if desired, some more coriander, mint and baharat.
Put the chickpeas in a jar and serve with the tagine on the table.
♥︎Fregola Sarda with shimeji in lemon & tarragon sauce
For ➋ 150 g fregola Sarda
2 garlic cloves
200-300 g shimeiji (or torn oyster mushroom)*
½ lemon, grated zest & juice
handful tarragon, chopped
1 spring onion, sliced
handful sunflower seeds
olive oil
mushrooms* (optional)
feta** (optional)
Bring a pot of salted water to the boil and cook the fregola sarda until al dente in 8 m. Drain and cool under cold running water. Crush the garlic. Tear the oyster mushrooms into strips and slice the mushrooms. Wash the lemon well and grate the zest. Squeeze the juice from the lemon. Finely chop the tarragon. Cut the spring onions into rings. Roast the sunflower seeds in a non-stick pan without fat on a medium heat. Remove from the pan when they start to colour.
Heat the olive oil in the pan and fry the mushrooms and oyster mushrooms until golden brown and crispy in 5-7 m. Then add the garlic and fry for 2 m. Deglaze the pan with the lemon juice and stir in the lemon zest and half of the tarragon.
Put the fregola sarda in a bowl and stir in the rest of the finely chopped tarragon and the extra virgin olive oil. Season with salt and pepper. [
Spoon the fried mushrooms on top*]. Sprinkle the roasted sunflower seeds on top. [Crumble the feta over it**]. Finish with the spring onions.
*If wanted, replace some with sliced mushrooms
**If wanted.
♥︎Turkey with pointed cabbage & ginger
For ➋ piece of ginger root (approx. 1 cm), grated
2 tbs sherry (or mirin)
2 tbs soy sauce
1 ts sambal
1 ts lemon juice
200 g turkey fillet
500 g pointed cabbage
1 small yellow pepper
2 balls of ginger (e.g. sushi ginger)
1 tbs oil
1 clove of garlic
½ orange juice
salt & pepper
Peel the piece of ginger root and grate it finely.
Make a marinade of the ginger root, the sherry (or mirin), the soy sauce, the sambal and the lemon juice.
Cut the turkey fillet into cubes.
Marinate the meat in the mixture for 1 h in the refrigerator.
Clean the pointed cabbage and cut the pointed cabbage into strips.
Clean the pepper and cut into cubes.
Cut the ginger into small pieces.
Heat the oil in a wok and stir-fry the turkey in it for a few m until brown.
Squeeze the garlic clove over it.
Add the bell pepper, pointed cabbage, ginger and orange juice and stir fry the dish for another 8 m until done.
Season the dish with salt and pepper.
♥︎Smashed Asian cucumber salad
For ➍ 2 seedless cucumbers (about 600 g)
1 ts salt
2½ ts sugar
2 ts sesame oil
3 ts light soy sauce
1½ tbs rice vinegar
2-4 cloves of garlic (finely chopped)
1-2 ts chili oil (optional)*
2 ts toasted sesame seeds
a small handful of chopped coriander
Wash the cucumbers and pat them dry with a clean towel.
Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.
On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.
In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil. Toss it well.
Serve, garnished with sesame seeds and coriander.
*If you prefer to omit the chili oil, heat up 1 tbs of oil in a pan and drizzle it over the cucumber.
♥︎Roasted cauliflower salad with pancetta & baby potatoes
For ➍ 50 g pancetta♥︎
1 cauliflower
400 g baby potatoes
2 cloves garlic
½ lemon, juice
10 g flat-leaf parsley
400 g chickpeas
200 g hummus
5 Medjool dates
5 cl tahini
1 tbs za'atar
4 tbs olive oil
salt & pepper
Preheat the oven to 180°C.
Rinse the baby potatoes and cut them into wedges.
Cut the cauliflower into florets and the slices of pancetta in half. Rinse the chickpeas thoroughly and drain.
Stir the za'atar through the olive oil, squeeze in the lemon juice and season with salt and pepper. Sprinkle over the cauliflower, chickpeas, baby potatoes and pancetta and mix thoroughly.
Peel and halve the garlic and mix with the vegetables.
Roast the vegetables and pancetta in the oven for 25 m until cooked and crispy.
Stir the tahini into the hummus and spoon a generous amount of the mixture onto each plate.
Spoon the roasted vegetables and bacon on top and finish with a generous amount of finely chopped parsley and pieces of date.
♥︎Replace with heart-friendly alternative like turkey.
♥︎Miso soup with pak choi & citrus balls
For ➋ large or ➍ small bowls 1 l chicken or vegetable stock
1 piece of ginger (1 thumb in size)
4 small or 1 large pak choi
2 handfuls of green leafy vegetables such as spinach or asparagus
1 tbs dark or red miso
for the meatballs:
400 g minced poultry (or pork, beef or a mix)
1 shallot
1 clove of garlic
1 piece of ginger (2.5 cm)
grated zest of 1 unsprayed orange & lemon
25 blades of chives
5 sprigs of coriander, the leaves (or other green herbs such as basil or parsley)
salt & black pepper from the mill
finish with available: roasted sesame oil, chili flakes, sesame seeds, soy sauce, green herbs, spring onion, fresh chili peppers, etc.
Bring the stock to the boil with the sliced ginger (no need to peel it). Let the pot simmer gently with the lid on while you roll the meatballs.
To do this, finely grate the ginger and chop the shallot, garlic and herbs. Mix together with the grated orange and lemon zest into the minced meat. Season the minced meat with salt and pepper and roll it into balls the size of a cherry.
Remove the ginger from the broth. Then cook the meatballs in it for 3 to 5 minutes until done (when they float to the top, they are ready). Remove the stems from the pak choi and let it cook for 3 m, so that they are cooked but still have bite. Place a few tablespoons of stock in a bowl and dissolve the miso in it. Mix into the soup together with the green leafy vegetables.
Or: after temporarily removing the balls, add the miso all the vegetables, first the hard white bok choy, then the green, to the broth. Add the balls at the end.
♥︎Kikerage & enoki with udon noodles
For ➋25 g dried kikerage (black fungus)
1 tbs sunflower oil
1 tbs mirin
100-150 g udon noodles
100 g fresh enoki, without feet, in 2 portions
5 g plant butter
3 scallions, cut in rounds
2 garlic cloves, chopped or crushed
1 tbs furikake
Pour warm water over the kikerage and let it soak for 15 m to 1 h. Drain it, and use as a base to cook the udon. If necessary, add some water. Heat and dissolve 1 tbs miso in it. Cook the miso as directed.
Meanwhile, fry the kikerage for 5-7 m in 1 tbs sunflower oil. Add a dash of mirin and let evaporate. Set the kikerage aside in another container. Stew the onion and garlic for 2 m in the same pan, with a little oil.
In the meantime, cook the enoki with a few small lumps of plant butter in 2 packets 1 m in the microwave.
Mix the kikerage with the onion and garlic.
Let the udon drip. Place on plate. Mix the kikerage and onion over it. Sprinkle with furikake.
Place the enoki on the plate. Serve.
Kikerage is an edible mushroom and is a popular condiment in Japanese ramen noodles. It is also commonly known as wood ear mushroom, black fungus, jelly ear, jew’s ear, and mu-er in Chinese. It is known for its nutritious value.The edible mushroom gets its name from resembling the shape of an ear. Kikurage has a smooth surface on both sides and is dark brown in colour. Raw wood ear mushrooms carry a light woody fragrance. Once cooked, the mushroom is gelatinous and easily absorbs the flavours in the dish. To rehydrate wood ear mushroom, soak the desired amount in cold water for 1 to 2 h. The wild mushrooms can expand 3-4 times in size. For faster results, soak the dried kikurage in warm water for 20 m. However, the mushrooms will not expand as much and will be less crunchy. Once rehydrated, store in the fridge and consume within 1-2 days.
Risotto with scampi & zucchini
For ➍ 240-300 g arborio rice
24 scampi
2 small zucchini
2 shallots
2 cloves of garlic
10 cl dry white wine
1.½ l chicken stock
olive oil
salt & freshly ground pepper
1-1½ tbs vadouvan (*)
Clean the scampi (remove the intestinal tract), mix them with the herbs and 1-1.½ tbs oil and put them away in a cool place.
Cut the zucchini into slices of about 1 cm thick and cut the slices again into sticks.
Bring the stock to the boil and keep it warm. We will use the stock to cook the risotto.
Heat the olive oil in a wide pot and fry the chopped shallot and garlic.
Add the rice to the pot and let it fry for a while until the grains become transparent.
Add the white wine and let it boil away. Then add a small tablespoon of stock and wait until the liquid has largely been absorbed. Then add stock again and keep repeating until the rice is done. This will take about 15 to 20 m. The rice should still be creamy, but should certainly not be cooked too flat.
Heat a large frying pan with a dash of olive oil and fry the marinated scampi over high heat.
Remove the scampi from the pan, add an extra dash of olive oil if necessary and fry the zucchini strips in the same pan, over sufficiently high heat (season them with salt and freshly ground pepper).
Add the fried scampi and zucchini to the risotto when it is done and stir everything carefully.
*or 1 ts kurkuma + 1 ts paprika powder + ½ ts chili flakes
♥︎Thai whitefish with lemongrass & fish sauce
For ➍1 stalk of lemongrass
500 g white fish fillets (e.g. cod)
2 tbs sunflower or other vegetable oil
1.5 tbs fish sauce
1 shallot, finely chopped
1 red chilli pepper, without seeds & chopped
4 cloves of garlic, thinly sliced
freshly ground black pepper
pak choi*
rice
Preheat the oven to 200°C.
Remove the outer hard leaves from the lemongrass. Chop the white part and discard the rest.
Place the fish, skin side down, in a shallow baking dish or roasting pan. Mix 1 tbs of the oil with the fish sauce, the shallot, the chilli and the lemongrass, season with pepper and pour evenly over the fish, so that it gets a nice layer of sauce. Bake the fish in the oven for 15 to 20-25 m, or until done.
Just before the fish is ready, heat the rest of the oil in a small frying pan. Add the garlic and fry slowly and at a lower temperature/4-5/ golden brown without burning. If necessary, add some water or cooking liquid from the pak choi.
Pour the hot oil with garlic over the cooked fish and serve immediately.
Serve the fish with rice and green vegetables, such as spinach or pak choy.
*Cut the pak choi into green and white pieces. Wok the white, harder, pieces for 3-5 m. Add the green parts and wok for another 1-3 m.
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