Turkey with parsley marsh

Ingredients

4 turkey breast fillets, each about 150g/5oz in weight

FOR THE GLAZE:
1 tbsp clear honey
1 tbsp prepared mustard
2 tbsp zested orange rind
3 tbsp orange juice
2 tsp ground ginger

FOR THE PARSLEY MASH:
450g/1lb potatoes, peeled
350g/12oz parsnips, peeled
Salt and freshly ground black pepper
1-2 tbsp semi-skimmed milk or natural low fat yoghurt
2 tbsp freshly chopped parsley
Parsley sprigs and orange slices to garnish
Salad or freshly cooked vegetables to serve

Method

1. Preheat oven to 190°C/375°F/Gas Mark 5, 10 minutes before cooking. Wipe the turkey breast fillets and make 3 diagonal slashes across each breast. Gently heat the ingredients for the glaze and spoon over the turkey fillets.

2. Cook in the pre-heated oven for 25-28 minutes or until thoroughly cooked. Baste the turkey occasionally with the glaze.

3. Meanwhile, chop the potatoes and parsnips into small chunks then cook in lightly salted boiling water for 15-20 minutes or until tender when pierced with a fork. Drain thoroughly then mash with seasoning to taste and the milk or yoghurt. Beat well with a fork until creamy then stir in the chopped parsley.

4. Arrange the mash onto 4 individual warmed plates and top with the glazed turkey fillets. Garnish with fresh parsley sprigs and orange slices. Serve with salad or freshly cooked vegetables.

Oooishi~desu!

Yummy Poached egg and asparagus

Take poached egg and asparagus to another level with this fancy breakfast dish of poached egg with asparagus rubbed in hazelnuts, brioche crumbs and a drizzle of maple syrup.

Ingredients

For the asparagus
16 asparagus spears
For the brioche crumb
½ loaf brioche
100g/3½oz hazelnuts, toasted
50g/1¾oz butter
4 tbsp maple syrup
For the poached hen eggs
1 tbsp white wine vinegar
4 hen eggs
Preparation method
For the asparagus, bring a pan of salted water to the boil, add the asparagus spears and cook for 1-2 minutes.

Technique: How to cook asparagus

Drain the asparagus and place into a bowl of ice cold water.
For the brioche crumb, put the brioche and hazelnuts in a food processor and blend until a crumb is formed.
Heat a large frying pan and add the butter. Once melted, add the brioche and hazelnuts and toast until golden-brown. Stir in the maple syrup.
Remove the asparagus from the water and drain on kitchen paper.
Place the crumbs on a plate and roll the asparagus in the crumbs.
For the poached eggs, bring a small pan of water to a gentle simmer and then add the vinegar.

Technique: How to poach an egg

Stir the simmering water vigorously to create a vortex, and then carefully crack two of the eggs into the water. Poach for 2-3 minutes, or until the eggs are cooked to your liking, then carefully remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
Repeat the process with the remaining two eggs.
Alternatively, if using later, drop the poached eggs straight into iced water and chill in the fridge until ready to use. Bring a pan of water to the boil, then add the poached eggs and cook for one minute just to heat through. Drain on kitchen paper.
To serve, divide the crumbed asparagus spears equally among four serving plates. Place one poached egg on top of each serving of asparagus.

Oooishi~desu!

Pork BBQ in American style

Low and slow cooking is the secret to tender American-style barbecue. The sauce is optional.
Equipment and preparation: These instructions are for a gas-powered barbecue, but a barbecue with a lid can be used if the coals are very low.

Ingredients

For the pork
2 tbsp kosher salt
2 tbsp granulated sugar
1 x 2.2-2.7kg/5-6lb pork shoulder, preferably with bone in and skin on (ask for a “Boston butt”)
2 handfuls hickory chips (other types of wood chips can be substituted, such as oak or apple wood)
1 disposable aluminium foil shallow pan
1 smoker box (see recipe tip)
For the vinegar-BBQ sauce
475ml/17fl oz cider vinegar
250ml/9fl oz water
¼ cup packed brown sugar
2¾ tsp fine sea salt
4 tsp hot pepper flakes
1 tsp freshly ground black pepper

Preparation method

For the pork, in a small bowl, mix the salt and sugar until combined. One to three days before you plan to grill, generously sprinkle the salt-sugar rub over the entire pork shoulder, covering every surface. You may not need the full quantity of rub. (A good rule of thumb is two teaspoons per pound of meat.)
If you’re lucky enough to have a shoulder with skin on it, score the skin in a crosshatch pattern, leaving an inch or so between the lines. Try to work some of the rub into the scorings. Refrigerate the pork shoulder uncovered. Bring to room temperature before you put it on the grill.
Soak the wood chips in water for about 30 minutes; set aside.
Prepare a gas-powered barbecue for smoking. On a section of the grill that won’t receive direct heat, place a disposable pan or tray beneath the cooking grate and directly on the bottom bars or lava rocks (whichever your grill has). Fill the pan about halfway with water; this will catch drippings and keep the inside of the grill moist.
Set the cooking grate back on the grill. Adjust the burners so the temperature in the grill is somewhere between 95C/200F and 150C/300F. Keep the burners under the drip pan off, and those not under it on.
Drain the wood chips and place them in a smoker box. If you don’t have a smoker box, you can make one by piercing holes all over a shallow and narrow foil-covered aluminium pan.
A few minutes before putting the meat on the grill, set the smoker box directly over the heat source. (Smoke works best early in the cooking process.)
Place the shoulder on the grill above the drip pan, skin or fat side up. Cover the grill and roast the pork shoulder for 4 to 6 hours. The time it takes will vary depending on your piece of meat, the grill, and the cooking temperature. Lower temperature is better but takes much longer to cook. Whichever temperature you choose, check occasionally to make sure it does not exceed 150C/300F or fall below 95C/200F. When the temperature of the interior of the meat is 90C/195F, it should be done.
Don’t be alarmed if the temperature of the pork shoulder rises quickly and then stays at 150°F for a long time (sometimes for several hours). This is called the “stall.” Be patient and wait for it to reach 90C/195F. Check to see if the meat feels relaxed to the touch or if you can pull it apart with a fork. If it resists, give it another 30 minutes. The meat should by now be a deep brown color.
If the outside of the shoulder doesn’t have some dark, crispy areas (i.e., bark or, if you started with skin, crackling), crank up the temperature to 260C/500F for a few minutes. (Keep a close eye on it so it doesn’t burn.) Remove the meat from the grill and let it rest for at least 20 to 30 minutes.
For the vinegar-BBQ sauce, combine the vinegar, water, sugar, salt, hot pepper flakes, and black pepper in a medium-size bowl and stir until the sugar and salt have dissolved; set aside.
Either pull the pork shoulder apart with a fork or roughly chop with a cleaver, incorporating crispy bits of crackling (if you have it) or bark. Mix in a generous splash of the vinegar BBQ sauce; adjust the seasoning, making sure there’s enough acid (vinegar) and salt. Put the remainder of the sauce in a pitcher on the table. Serve with soft rolls. Coleslaw and beans and rice make good accompaniments.

Oooishi~desu!

Chinese Hot and sour soup

Make your own version of this Chinese restaurant classic, filled out to a generous main course with noodles and chicken.

Ingredients

For the soup
1 tbsp groundnut oil
2.5cm/1in piece fresh root ginger, peeled and thinly sliced
2 handfuls fresh shiitake mushrooms, sliced
1 red chilli, de-seeded, finely chopped
1 tbsp Shaoxing rice wine or dry sherry
700ml/1 pint 5fl oz vegetable stock
220g/8oz canned bamboo shoots, drained and rinsed
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinese black rice vinegar or balsamic vinegar
pinch ground white pepper
1 tbsp cornflour mixed with 2 tbsp cold water
For the noodle 'pot'
200g/7oz cooked egg noodles
2 small handfuls beansprouts
8 baby sweetcorn, sliced
1 spring onion, sliced
100g/3½oz cooked chicken, shredded

Preparation method

For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat.
For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately.

Ooiishi~desu!

Singapore-style noodles

Make this takeaway favourite at home with our quick and easy recipe.

Ingredients

2 tbsp groundnut oil
1 tbsp grated fresh root ginger
1 red chilli, de-seeded, finely chopped
5 fresh shiitake mushrooms, sliced
2 tsp ground turmeric
100g/3½oz smoked bacon, finely chopped
1 red pepper, de-seeded and sliced
1 handful julienned carrot strips
1 handful beansprouts
100g/3½oz leftover chicken, shredded
250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
1 tsp crushed dried chillies
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp clear rice vinegar or cider vinegar
1 free-range egg, beaten
dash toasted sesame oil
2 spring onions, sliced lengthways

Preparation method

Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.
Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.
Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.
Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.

Ooiishi~desu!

Vietnamese Oyster

Perk up the oyster with a palate-awakening taste of Vietnam.

Ingredients

4 shallots, finely diced, plus 2 extra, sliced
30g/1oz pickled grated ginger, plus 50ml/2fl oz pickling juice
1 red chilli
75ml/3fl oz rice wine vinegar
1 tsp sesame oil
50g/2oz sugar
25ml/1fl oz soy sauce
25ml/1fl oz fish sauce
4 limes, juice only
oil, for shallow frying
12 oysters, shells scrubbed clean, shucked
To serve
chopped fresh coriander

Preparation method

Place the shallots, ginger, chilli, rice wine vinegar and sesame oil in a saucepan and heat gently until reduced by one-third. Remove from the heat, stir in the sugar and soy sauce, and set aside to cool
Stir the pickling juice, fish sauce and lime juice into the mixture until well combined.
Heat 1cm/½in of the oil in a large, deep-sided frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Add the sliced shallots and shallow fry, stirring now and then, until crisp and richly golden-brown. Remove the onions from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper.
To serve, spoon the vinaigrette over the oysters in their shells and top with fresh coriander and crispy shallot rings. Serve over crushed ice.

Oooishi~desu!

Indonesian beef rendang

A rich Indonesian curry made with coconut milk and melting tender beef. Really famous in Sumatra.

Ingredients

2 lemongrass stalks, dry outer leaves removed, roughly chopped
3 medium-sized red onions, quartered
6 garlic cloves, peeled
25g/1oz fresh root ginger, peeled and roughly chopped
75g/2½oz chunk galangal, peeled and roughly chopped
3 plump red chillies, roughly chopped without deseeding
3 tbsp sunflower oil
2 tsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1.5kg/3lb 5oz beef chuck steak (or any good braising beef), trimmed and cut into 3cm/1¼in cubes
400ml/14fl oz can coconut milk
4 fresh kaffir lime leaves
1 cinnamon stick
1 tbsp soft light brown sugar or palm sugar
2 tsp tamarind paste or freshly squeezed juice of 1 lime
2 tbsp dark soy sauce
2 tsp flaked sea salt, plus extra to season
ground black pepper
toasted coconut flakes, to serve (optional)

Preparation method

In a food processor combine the lemongrass, onions, garlic, ginger, galangal and chillies. Blend to a fine paste (you may need to remove the lid and push the mixture down a couple of times with spatula until the right consistency is reached).
Heat the sunflower oil in a large flame-proof casserole and fry the paste gently for 3-4 minutes, stirring constantly. Add the cumin, coriander and turmeric and cook for two minutes.
Add the beef to the pan and stir to coat in the paste and spices. Cook for five minutes, stirring constantly until the meat is very lightly coloured all over. Pour the coconut milk and 400ml/14fl oz cold water into the casserole. Add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce and salt and bring to a simmer.
Reduce the heat and leave to gently simmer uncovered for about 2½-3 hours, or until the meat is meltingly tender and the sauce is very thick, glossy and rich. Stir the beef occasionally towards the beginning of the cooking time then more often as the coconut milk reduces. You don’t want the sauce to stick. Season to taste with more salt and freshly ground black pepper.
Spoon the curry into warm serving dishes, pick out the kaffir lime leaves and cinnamon stick, and sprinkle with the toasted coconut, if using.

OOoooishi~desu!

Yorkshire roast beef

Find out how to roast beef with Yorkshire-style

Ingredients

Fore rib beef (about 4 kgs/9 lbs), French trimmed, on the bone, chined
olive oil
salt
freshly cracked black pepper
For the Yorkshire pudding
3 eggs
115g/4oz flour
275ml/½ pint milk
beef dripping
salt

Preparation method

Preheat the oven to its highest setting.
Rub the beef with the olive oil, salt and pepper all over.
Put a heavy-based roasting tray on the hob and when hot, add the beef.
Sear the beef quickly on all sides to colour and crisp the outside.
Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes.
For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
Add the milk, stirring constantly, until you have a runny batter.
Leave this to rest, covered, in the refrigerator for up to 12 hours.
Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom.
Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
Serve immediately with the carved roast beef.

Oooishiii~desu!

Wrapped vegetables

A healthy vegetarian food, what's more delicious for your cheerful day?

Ingredients

For the salsa
8 ripe tomatoes, seeded and diced
1 clove of garlic, peeled and crushed
1 small onion, peeled and finely chopped
¼ fresh green chilli, de-seeded and finely chopped
1 tbsp fresh coriander, finely chopped
For the guacamole
2 ripe avocados, peeled and stoned
1 lime, juice only
1 clove of garlic, peeled and crushed
1 small onion, peeled and finely chopped
3 small tomatoes, seeded and chopped
¼ fresh green chilli, de-seeded and finely chopped
1 tbsp fresh coriander, finely chopped

For the quesadillas

1 courgette, cut into four slices lengthways
1 red pepper, seeded and cut into quarters, lengthways
1 yellow pepper, seeded and cut into quarters, lengthways
1 packet flour tortillas
coriander leaves, to garnish
1 lime, cut into four wedges to garnish

Preparation method

To make the salsa, mix the tomatoes, garlic, onion, chilli and coriander together and leave for about 30 minutes at room temperature to allow the depth of flavour to develop.
To make the guacamole, mash the avocados with the lime juice.
Add the garlic, onion, tomato, chilli and coriander and mix thoroughly to combine.
To make the quesadillas, heat a chargrill pan over a medium to high heat, add the courgette slices and peppers and grill for 10-15 minutes or until softened and chargrilled in places. Remove the griddled vegetables from the pan and cut into strips.
Spread one tablespoon each of guacamole and salsa onto four tortillas.
Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side.
Open the quesadilla slightly to serve, garnished with coriander leaves and wedge of lime.

Oooishii-desu <3

Fluffy American Pancake

These pancakes are light and fluffy and great for a weekend brunch. Try adding a large handful of fresh blueberries to the batter before cooking.

Ingredients

135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

To serve
Maple syrup
Butter

Preparation method

Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Serve with lashings of real maple syrup and extra butter if you like.

Ooooishii-desu!

Indian spiced potatoes

Homemade wedges are tasty, quick and easy to make. For a speedy supper spice up your potato pieces with a mix of savoury Indian spices.

Ingredients:

4 medium size fluffy potatoes (175g-225g/6-8oz each)
ground cumin
ground turmeric
ground coriander
olive oil
400g baby spinach leaves/1 large bag
(optional) mango chutney for dipping

Method:

Scrub the potatoes, then cut each into half lengthways, and then in half lengthways again. Repeat until you have 8 even-shaped wedges. Rinse and pat dry.
Place wedges in bowl with 4 tsp olive oil, 2 tsp cumin, 1 tsp turmeric and 1 tsp ground coriander. Stir until coated. Transfer to baking sheet and bake until tender, about 45 minutes.
When the potatoes have cooked for about 30 minutes, heat the water you need to steam the spinach.
The spinach will only take 5 minutes to steam. When it is completely wilted, serve with the wedges and mango chutney for dipping.

Oiishi-desu!

BBQ Turkey breast with spicy flava

Turkey is great for barbecues because it cooks so quickly and is tender and tasty. Look out for ready-prepared steaks, fillets and cubes perfect for home made kebabs.

Ingredients

4 x 200g British turkey breasts or steaks
olive oil
salt & pepper

Spice marinade:
1 tbsp paprika
2tsp ground cumin
1tsp ground cinnamon
1tsp ground turmeric

Rhubarb glaze:
200g rhubarb, chopped finely
1 tbsp minced ginger in oil
1 tbsp minced lemon grass in oil
130g caster sugar
buttered new potatoes
watercress salad

Method

Season the turkey steaks and brush with olive oil.

To make the spice marinade, mix together all ingredients. Rub this mixture all over the turkey, patting in well. Place in a dish, cover and chill for about 1 hour. Meanwhile light the bbq.

Whilst the bbq is warming up, place the rhubarb, ginger, lemon grass and sugar into a pan and cook over a low heat until thick and well cooked. Liquidise to a puree. Divide the rhubarb puree in half, spooning some over the turkey breasts and reserve the other half to use as a dip.

When the bbq is hot and the coals have turned grey, cook the turkey breasts carefully on both sides for about 6-9 minutes, basting frequently with the rhubarb glaze. Test the breasts are cooked through with a sharp knife.

Serve with the reserved dipping sauce and a few boiled new potatoes and watercress salad.

Oooishi-desu!

Brothy Chinese Noodles

This dish was inspired by Chinese Dan Dan noodles—ground pork and noodles in a spicy broth. We use ground turkey and omit the traditional Sichuan peppercorns for convenience, but add hot sesame oil. Use toasted sesame oil instead if you want mild noodles.

Ingredients

2 tablespoons hot sesame oil (see Note), divided
1 pound 93%-lean ground turkey
1 bunch scallions, sliced, divided
2 cloves garlic, minced
1 tablespoon minced fresh ginger
4 cups reduced-sodium chicken broth
3/4 cup water
3 cups thinly sliced bok choy
8 ounces dried Chinese noodles (see Note)
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 small cucumber, sliced into matchsticks, for garnish

Method

1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add ground turkey, all but 2 tablespoons of the scallions, garlic and ginger and cook, stirring and breaking up the turkey, until no longer pink, about 5 minutes. Transfer to a plate.

2. Add broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1 tablespoon oil to the pan. Bring to a boil over medium-high. Cook, stirring occasionally, until the noodles are tender, 3 to 5 minutes. Return the turkey mixture to the pan and stir to combine. Serve garnished with the reserved 2 tablespoons scallions and cucumber (if using).

Ooishi-desu!

Chicken Satay with Cabbage Salad

Ingredients

400g skinless chicken breast fillet

1 1/2 tablespoons sweet chilli sauce

2 teaspoons peanut oil

1 1/2 tablespoons lemon juice

Crunchy cabbage salad

1/4 Chinese cabbage, finely shredded

1 carrot, finely shredded

1 red capsicum, cut into fine strips

2 tablespoons sesame seeds, toasted

Satay sauce

2 tablespoons peanut oil

2 cloves garlic, crushed

1 onion, finely chopped

1/4 cup peanut butter

270ml reduced fat coconut milk

Method

1. Soak 12 bamboo skewers in cold water for 20 minutes.

2. Cut the chicken into thin strips then thread onto skewers.

3. Lightly brush the skewers with oil and put on a foil-lined grill tray. Grill under a high heat, turning a couple of times during cooking until the chicken is tender.

4. To make the satay sauce, heat the oil in a small pot, add the garlic and onion and cook over a medium heat for 5 minutes or until golden. Add the peanut butter, coconut milk, sweet chilli sauce and lemon juice and simmer for 10 minutes or until the sauce thickens.

5. To make the cabbage salad, put the cabbage, carrot, capsicum and sesame seeds in a bowl and toss to combine.

6. To serve, place mounds of salad onto plates, top with chicken skewers and drizzle with the satay sauce.

Ooishii desu!