Posts Tagged “recipes”

Teriyaki chicken, teriyaki salmon, prawns, spicy tuna, omelette, cucumber. All sorts of tasty goodies.

Sushi Rice

2 cups sushi rice
2 cups water
4 tablespoons rice vinegar
1 tablespoons sugar
2 teaspoons salt
2 tablespoons mirin

Rinse the rice only 3-5 times. The water does NOT have to run clear. Place rice to drain in a strainer. Drain for one hourin the winter, 30 min in the summer.

While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.

Add rice to the pot. Bring quickly to a boil and then reduce to a simmer. Cover the pot and DON’T touch it until the end, NO PEEKING.

Cook for 15 minutes before removing the pot from the heat but keep the lid Closed. Let rice rest for 10 min and then remove the cover.

Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture. Mix rice gently, careful not to break it.

Sushi rice is best used at body temperature.

Tamago Yaki (Sushi Omelette)

4 large eggs
4 tablespoons dashi stock
1 tablespoon sugar
1 teaspoon mirin
1⁄2 teaspoon soy sauce

Beat the eggs VERY well, being sure to get them as smooth as possible.

Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.

As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan. Add more oil to the pan and some more of the mixture, making sure to get some under the roll.

As it cooks, roll the old roll back to the front of the pan, then again to the back.

Repeat until you are out of mixture.

Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.

You can roll it into either a round or rectangular shape and slice it when it has cooled.

Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.

Makes 10 – 14

450g strong white flour, sifted
150gr strong brown flour, sifted
1 packet fast acting yeast
2 tbsp soft light brown sugar
1 tsp salt
1 tbsp vegetable oil
375ml warm water

For the bicarb solution:
75gr bicarbonate of soda
1 litre of water

Mix the two flours, salt, sugar and yeast in a large bowl. Make a well in the center of the dry mix. Mix the oil into the water in a measuring jug, and add in the well. Mix well to form a ball of dough. Add more water or flour where necessary to ensure it’s not too dry or sticky. Knead for 10 minutes, place the dough in an oiled bowl and allow to rise to double, about 2 hours.

Preheat the oven to 230 degrees Celcius. Punch back the dough and knead on a lightly floured surface and then divide it into 10 – 14 balls, each weighing about 100gr. Line a baking tray with parchment. Roll each ball into a sausage shape the thickness of a pencil and then roll it into a pretzel shape. Allow to rise for a further 20 minutes.

Bring the water to the boil in a saucepan and dissolve the bicarb in it. Leave it on a simmer and add each pretzel, no more than 3 at a time, to poach for 30 seconds each side. Remove and place on the baking trays. Sprinkle with rock salt, poppy seeds or sesame seeds and bake for 8 – 10 minutes, cooling them on wire racks. Alternatively, bake them plain and then brush with butter melted with sugar, honey and cinnamon.

4 dried ancho chiles
2 dried pasillas
4 dried guajillo
1.5L chicken stock, separated
1 onion peeled and quartered
2 tsp ground cumin
2 tsp Mexican oregano dried
2 Bay leaves
1kg pork shoulder cubed
2 tsp kosher salt
1 tsp black pepper
2 tbsp vegetable oil
2 cups small white potatoes quartered

Remove the stems (and seeds if you want it milder in heat), from the anchos, pasillas, and guajillos. Cover chiles with 500ml boiling chicken stock and let them steam for about 30 minutes until they are tender. Put the chiles and all of the chicken stock, onion, cumin and Mexican oregano into a blender and purée until smooth. Set aside.

Cut the pork shoulder into half inch cubes, season with the kosher salt and pepper, and brown the meat in a large, stock pot over medium heat with oil.

Add the rest of chicken stock and bay leaves and simmer on low uncovered for one hour. Stir in the potatoes and chile purée. Simmer for another 45 minutes uncovered until the meat is tender and the sauce is a thick, deep red color. Season with additional salt. Serve with warm tortillas and some sour cream. 

250g plain flour
360ml whole milk
2 large eggs
90g melted butter
1 tbsp vanilla extract
4 tbsp sugar
4 tsp baking powder
1/2 tsp salt

Sift dry ingredients together.
Mix wet ingredients together in a separate bowl.
Combine and mix well.
Let stand 20 minutes while you prep the waffle maker.

Mine take 8 minutes to cook.

1 tbsp vegetable oil
500g ground beef (20% fat)
1 medium onion, chopped
1/2 green bell pepper, chopped
Kosher salt, freshly ground pepper
1.5 tsp ground cumin
1 tsp chili powder
1 cup chicken stock

Queso And Assembly
3 tbsp unsalted butter
1 medium onion, finely chopped
1 large poblano chile, chopped
3 jalapeños, finely chopped
2 medium tomatoes, chopped
Kosher salt
2 tbsp all-purpose flour
1.5 cups (or more) milk
200g Monterey Jack cheese, grated (or Muenster, Havarti or Gouda)
200g cheddar cheese, grated

Pico de Gallo, Guacamole, sour cream, chopped chives, chopped coriander, and corn chips (for serving)


Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl, leaving as much fat in pan as possible.
Reduce heat to medium and cook onion and bell pepper, stirring, until tender but not browned, 6–8 minutes; season with salt and pepper. Add cumin and chili powder and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until liquid is evaporated, 8–10 minutes; season with salt and pepper. Transfer to a medium bowl, cover, let sit until ready to use.

Melt butter in a medium saucepan over medium heat. Cook onion, chile, and jalapeños, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.

Spread warm picadillo in a 2-qt. baking dish. Pour hot queso over meat. Top with a generous scoop each of pico de gallo, guacamole, and sour cream. Sprinkle with chives and cilantro. Serve hot dip with chips.

Rehydrate dried chilies 

I started with chile de arbol, ancho and guajillo chilies. ​Scoop out the insides of the dried pods with a knife. You can do this step after they are rehydrated, but I like to trim it out while dry. If you find this difficult, scoop out the innards later.

Heat a large pan to medium-high heat and dry roast the peppers about 30-60 seconds per side. They will become slightly puffy and fragrant.

Set peppers into an oven proof bowl and pour boiling water over them. Use just enough to cover the peppers. Cover and allow to sit 15-30 minutes, depending on the thickness of your peppers.

Roast red peppers

Halve two red pepper and remove seeds. Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper. 

Roast the peppers in the pre-heated 215 degree oven for about 25 minutes; or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.  Let the peppers cool for a minute or two, and then remove them from the baking sheet and place them in a bowl. 

Cover the bowl with foil or a plate, and let cool for about 30 minutes. When the peppers are cool enough to handle, peel off the skins and discard them, dropping the peppers back into the bowl.

Making the sauce 

Blend the rehydrated pepper and roasted peppers with some of the rehydration water. Mix in some apple cider vinegar. The ratio of peppers to vinegar is usually between 1:2 to 1:4, so if you have a half-cup of chilies go for one to two cups of vinegar. Add one teaspoon of salt and a tablespoon of raw sugar. Blend until smooth. 

Taste, taste, taste. Fix, fix, fix. Don’t take it out of the blender until you’re in love. When re-seasoning, your first instinct will probably be to reach for the sugar, but instead you might want to water it down with more vinegar or water first. Then you can go for the sugar. 

We saw this at John Lewis. For the price, it’s going to be a lot cheaper to DIY.

Lightly crush coffee beans in a mortar and pestle and drop them into your infusing vessel at a ratio of 1/4 cup beans per 2 cups (500ml) vodka. You can optionally add 1 tbsp brown sugar. Pour vodka over top and seal tightly. Let the coffee beans infuse for 2-4 days.

Place strainer over a bowl. Pour the coffee vodka over the strainer to remove the solid pieces and stop the infusing process. Pour the vodka back into your infusing vessel and seal to store.

Yogurt making is so simple that it should become part of a weekly routine. All that is required is to heat a pot of milk until it steams, let it cool down a bit, and stir in some yogurt to act as a starter. Then leave the pot in a warm place to ferment.

That’s it.

During fermentation, the milk thickens into something delectably custardy and satiny smooth, with a clean, fresh, tangy flavor that is even better than the fancy artisanal stuff — a pretty big payoff for what ends up being about 10 minutes of active work.

Here are a few little tricks to make the process go seamlessly.

The first is to rub an ice cube over the inside bottom of the pot before adding the milk. This keeps it from scorching as it heats.

Next is that where the pot of milk ferments doesn’t really matter as long as it’s warm. Try placing it in a turned-off oven with the oven light on, in a corner swathed in a heating pad, on the countertop wrapped in a big towel, and tucked on the top of the fridge. They all work, though the warmer the spot, the more quickly the milk will ferment.

Once the yogurt thickens and you think it may be ready, taste it before you stick it into the refrigerator. If it seems too mild, let it sit out for another couple of hours to increase the tanginess. You can leave it for up to 24 hours at room temperature if need be without worrying about spoiling.

To make Greek yogurt, the finished yogurt is left to drain in a colander lined with cheesecloth.

1l whole milk, the fresher the better
3 to 4 tbsp plain yogurt with live and active cultures

Rub an ice cube over the inside bottom of a heavy pot to prevent scorching (or rinse the inside of the pot with cold water). Add milk and bring to a bare simmer, until bubbles form around the edges, ~90C degrees. Stir the milk occasionally as it heats.

Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, 40C-45C. Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk.

Transfer to a 1L mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 12 hours. The longer it sits, the thicker and tangier it will become.

Refrigerate uncovered jar; when it’s cool to the touch, about 30m-1h, screw on a tight-fitting lid.

To make moka yogurt:

1/3 cup strong brewed coffee
4 Tbsp cocoa powder
2 Tbsp sugar, or to taste (note: maple syrup is a great substitute! try 2-4 Tbsp)

Mix together and combine well, then mix in to 2 cups of yogurt.

6 10” English-style bone-in beef short ribs (about 4.5 kg). English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Kosher salt and freshly ground black pepper
BBQ sauce

Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.

Preheat oven to 325F/160C. Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2.5–3 hours. Uncover pan, baste generously with BBQ sauce and increase oven temperature to 400F/200C. Roast until ribs are browned on top, 25–30 minutes longer.

1/2 cucumber
1/2 small watermelon, peeled, deseeded and cut into 2cm cubes
200g good-quality feta cheese, crumbled into small cubes
1 small red onion, sliced thin
1 small bunch of mint, chopped

For the dressing:
4 tbsp olive oil
juice and zest of 1/2 lemon
salt and freshly ground black pepper

Peel the cucumber with a potato peeler, cut in half lengthways and, using a teaspoon, scoop out and discard the seeds. Cut into crescent shapes.
Layer half the watermelon, cucumber, feta and onions in a bowl, repeat again, then sprinkle with the chopped mint. For the dressing, whisk together the oil and lemon juice, season with salt and pepper and pour into the bowl. Serve chilled.