Tag: Asian

jackfruit salad
Gluten Free, Lunch, Meal, Salad

Crunchy Jackfruit Salad

Jackfruit!  ????   One of my isolation challenges was to spend some time considering and using Jackfruit in our meals. It is something I have only come to even notice on the supermarket shelf or to cook with in the last couple of years and even then I have not cooked with it often. It comes in a can so is isolation friendly, it is also affordable, sustainable,  and it has a crazy texture that when torn up looks not dissimilar to pulled pork. All good reasons to spend some time experimenting! With most of us trying to mix up our diets and include more exciting vegan and vegetarian meals, Jackfruit is a really interesting option. I have mainly used Jackfruit in ways that mimic pulled pork with sticky, smokey barbecue sauces.  You add it to a pan of sticky barbecue type sauce and it heats through and is easily shredded which makes it a great vegan alternative in pulled pork Bau buns, Asian style Hoisin duck pancakes, sliders etc. These are all delicious options but today I was looking for something lighter and fresher and also something that would allow plenty of flexibility to use ingredients that I already had in the refrigerator and pantry. I have tried to write this recipe so that you too can use what you have available and still come up with a delicious salad to make you feel good, and potentially to try and enjoy something new. My favourite part of this salad making […]

Bahn mi roll
Condiments, Gluten Free, Salad, Vegetable

Vietnamese”ish” Pickles

I have been muttering about Bahn Mi Rolls at work for a long time – trying to find a space in the work cabinet to fit these tasty Vietnamese/french rolls.  Counter intuitively it would seem, I didn’t make them when I had a Vietnamese chef working with me – mainly because I suspected – probably rightly – that he would be appalled at the cafe twists I had in mind for them.  I think, for me it is the idea of adding these simple pickles to brighten up a sandwich, wrap, or roll that is the genius of the Bahn Mi Roll. Keeping it simple, healthy and affordable I am using them to add some bright notes to my Salads Lettuce wraps Bau buns Wraps Lunch rolls Tacos Nachos Roti roll I’m was planning to use tofu for the protein component today but have leftover chicken from last night so for the first photo thats what I am using.     I will come back to the tofu though as tofu is an ingredient that hasn’t always been in my repetoire but with increasing numbers of reliably produced brands, and as always with a desire to mix up the variety of foods we eat I am having some fun experimenting  and definitely enjoying the results.  Jack fruit is another simple affordable and under used ingredient that works well in this format. After a little experimentation I have come to this interpretation which can be eaten within fifteen minutes of putting together […]

Condiments, Gluten Free, Savoury, Spring, Summer, Winter

My Japanese Ponzu Sauce

Home made summer inspiration coming right up.  This cooling Japanese condiment while delicious at any time is particularly suited to hot summer days when you are wanting to do little more than some quick chopping and mixing to achieve dinner. I was initially motivated to make this having had a delicious Beef Tataki at a local restaurant.  Inspired, I decided to pair it with Ponzu Sauce and some of Eds venison fillets. This worked really well, but over the next few weeks it came into its own making big entertainment salads with venison Shitake mushrooms, Mushroom House-Crispy Oyster Mushroom Chips (worthy of a mention on there own for there utter deliciousness)…., simple salads for one – namely me – with a piece of salmon, tofu or beef over the top,   and more Tataki inspired  dishes. It turns out though that this amazing and complex sauce lasts well in the refrigerator – up to six months as long as no water is added and it it works over and beside a huge number of meals.  Use it – As a simple salad dressing with a Japanese twist. Make a great big family style salad Over raw or cooked fish such as salmon, tuna, oysters… Beef thinly sliced. Tofu. Potstickers or dumplings as a dipping sauce Shabu – shabu Noodles Poke bowl Buddha or grain bowl Steamed sautéed or charred vegetables Tempura. Crumbed fried or baked meats or vegetables… I am sure there are many other ways just waiting to be tried.  […]

miso bone broth
Brunch, Gluten Free, Lunch, Meal, quick meals, Savoury, Snack, Soup

Organic Chicken Bone Broth

Bone broth – miracle cure all maybe – that would certainly be great.  It definitely gets a lot of good press for its health benefits, and while some sources suggest these benefits may not be scientifically proven it is an old fashioned tonic made with affordable but good quality ingredients, and looking at the finished product can make you feel closer to being a domestic goddess.  In everyday cooking it both tastes great and works really well as a flavour boost for quick and nutritious soups risottos…and any other meal you might consider using stock or water in. Bone broth is said to benefit us in many ways, the following are some of the ways I have read it can help us Boost immunity Fight inflammation Alleviate the common cold and bronchitis Strengthen bones and teeth Promote weight loss Improve hydration Aid sleep Skin vitality Help normalise stomach acid ……. Including Bone Broth in our diet has to be a win win situation, and even if it is not a miracle cure all, it is still real food made simply out of quality ingredients. To make this at home is simple – especially if like me you have an under utilised slow cooker taking up  valuable space.  It can of course be made on the stove top and there are also some very good bone broth products available for purchase.  My reading suggests that this is a product that you are best to make or buy organic, as any negative […]

miso mustard salad dressing
Condiments, Gluten Free, Lunch, Meal, Salad, Seafood, Vegetable

Miso Mustard Dressing and Black Bean Noodle Salad

Todays recipe forms the base for a simple weeknight meal for one, or a crowd, but can also be a delicious salad in its own right.  Miso meets mustard and comes together in this surprising and delicious dressing/sauce. Miso it seems is a very versatile ingredient which can be used in surprising and different ways apart from all the wonderful Japanese recipes we know and love.  With its strong umami flavour, its fermented gut health qualities and its very long shelf life, it is a great addition to the refrigerator.  Its longevity works really well for me – with my impulsive food buying nature, I like to know I don’t have to use it all now, and risk my family becoming thoroughly sick of one particular ingredient. No chance of that today though as I ended up making supper for one on this occasion as flight plans were unexpectedly rescheduled.  Luckily this is one of those meal plans that can easily fit around the needs of the moment for the masses or the few. I have been working on extending my repetoire for simple meal plans for weeknights. We have been making some amazing ready meals at work and I like the idea of extending this idea to some of my home meal prep.  I haven’t made this “one pan” – but still the dishes are not onerous with a blender or jar for the dressing, a pot for the noodles and vegetables and a pan or sheet tray for […]

okonomiyaki
Brunch, Gluten Free, Lunch, Meal, Vegetable

Okonomiyaki

My *”Oh-My-Goshi “pancakes today are based on the traditional Okonomiyaki Japanese cabbage based pancakes.  The name comes from Okonomi meaning “how you like it” or “what you like” and yaki meaning “grilled”.  Served most often with a variety of umami laden condiments,  most photos will show them presented with sweet Kewpi mayonnaise, brown Okonomiyaki sauce and bonito flakes. This is my version of these pancakes loaded up with lots of vegetables and then loaded again with tasty condiments. Sometimes I choose to add prawns to these for their delicious seafood crunch, complimenting the seafood flavours from the bonito flakes and seaweed, but they are equally delicious without.  Although its very hard not to love the Kewpi mayonnaise and brown sauce, it is fun to play around with other possibly healthier, probably heretic, options such as a cashew or avocado cream and kimchi.  For the rest, the toppings add to the fun and complexity – they can be as simple as a few ingredients sprinkled over top, or built up like a salad on top of the Okonomiyaki.  Try some baby greens, finely chopped spring onion, shredded nori, bonito flakes, seaweed seasonings such as this Citrus Furikae and maybe some Togarashi the Japanese seven spice mix to fire it up a bit, some avocado would be great to when in season. The most important thing to remember when cooking these dense pancakes is to allow time for them to to cook slowly so that the batter is cooked through.  Doughy pancakes […]

Korean short ribs
Gluten Free, Meal, Winter

Korean Inspired Spicy Beef Short Ribs

Mid winter feasting today is about slow cooking, leaving me time to get outside and enjoy the winter sunshine and the mountains. Spending time with family and friends, sharing delicious and hopefully nutritious  food is one of my “House and Garden magazine” dream visions.  Reality involves more chaos and mess, but to get everyone around the table again always makes me happy. The beef today is short ribs and was inspired using the same marinade ingredients a week ago using beef cheeks.  Both are equally delicious, the ribs cooked quicker but then required more removal of fat  (to get the fat off I took the beef out of the casserole dish and poured the liquid into a shallow bowl which I then cooled in the refrigerator. This allowed me to lift the fat from the top – you could alternatively make it a day in advance, cool it and then remove the fat, (or simply but carefully spoon it off hot).  The beef cheeks were cooked for 4-5 hours at 160’c and because they were leaner they were able to be served straight away. I have kept the accompaniments simple as the beef and sauce are rich and delicious. Both times I cooked bok-choy cabbage in a little soy sesame oil and Mirin (you could just add a pinch of sugar and a splash of water to replace the Mirin).  I served them firstly with a big bowl of mash and this time baked spaghetti squash to soak up the […]

asian chicken salad
Gluten Free, Lunch, Meal, Salad

Weeknight Asian Chicken Salad

This is a light and fresh salad, ideal for keeping things simple after a busy day.  A little chopping and not to much washing up, a little – but not totally – virtuous, this salad is satisfying and delicious. I have been making versions this salad for years and love the way these Asian flavours can be healthy, satisfying and a reliable crowd pleaser.  Who wants to cook food that no one wants to eat!  This is a salad that easily doubles or more for a crowd, or to have for leftovers for lunch or dinner the next day. These lively flavours lift a dull day and don’t leave you feeling weighed down or tired – limes, ginger lemon grass, chilli (a little or a lot), coriander (or not), vietnamese mint and or normal mint, kaffir lime leaves,  fish sauce and or soy sauce, some crunchy peanuts, cashews or prawn chips and lots of fresh crunchy greens and vegetables of choice.   I have made this salad many times and have mixed the ingredients as many times – don’t be afraid – no kaffir lime use lemon grass or neither, want to make it vegan use soy sauce or tamari not fish sauce…The main thing to keep doing is tasting and aiming for a balance of sour, salty and spicy (to your taste). If you love these flavours I highly recommend you buy yourself a little Kaffir Lime Tree, I have one in a pot that I bring inside every winter it is […]

vietnamese noodle salad
Canape, Lunch, Meal, Salad, Snack, Summer

A Vietnamese Noodle Salad or Rice Paper Rolls

This is a little bit old school, but they are still flavours and textures that are hard to beat on a summer day.  It is the type of food that is great to make ahead and share with friends at a party or shared table or barbecue. Today I have made them with some beautiful Canter Valley Free Range Duck breast, but you could easily use Prawns (leave out the Hoisin sauce) or – leave them deliciously vegetarian.  Spicy peanuts, a little chilli and sesame oil, and lots of fresh Asian herbs are the basic elements that make the salad and Rice Paper Rolls sing, finished with simple dressing or sauce, it is the kind of food I love to eat and would be very happy if someone made to share with me. Cool healthy and delicious, the rolls take a little time but you are rewarded with the simplicity of presentation and taste, they are a great repetitive job to do together while chatting with friends or just zoning out in the heat. My biggest dilemma today was whether to add a dipping sauce or not for the rice paper rolls.  I’m not the biggest fan of shared dipping bowls, so I tried to make them tasty enough that they didn’t need any.  While I had felt I achieved this, when we sat down and ate them they were better with a little sauce spooned over.  I have since seen photos of them served in baby cos leaves which […]

sushi salad lettuce cups
Canape, Gluten Free, Lunch, Meal, Salad, Seafood, Summer

Summer Sushi Salad Lettuce Cups

A spell of early summer days has hit Queenstown and with it happy times and a need for cool, soothing, quick and simple meals.  My photography today definitely doesn’t do justice to how delicious and easy these were to eat.  You need to check for Ed’s tips on lettuce preparation and enjoy these yourself while the summer days last.  There is plenty of scope here to ad-lib and to add all of the good bits you want a little more of in your traditional sushi. Sushi salads have long been popular at home and at work, but this week sushi salad randomly collided with a plan to make Prawn San Choy Bau for the blog.  The sushi salad was to be for our evening meal and the Prawns for San Choy Bau blog post, that will have to be another day!  It all came together by happy chance as dinner for family, and Marko, my hard working Cultural Exchange helper.  It was declared delicious and definitely blog worthy in its own right – so here we are!  The prawns, although providing another delicious crunch element, could easily be replaced with any other seafood – fish fillets, crab, calamari – or tofu, or as you see in the pictures  – some slices of avocado, cucumber, snow peas etc. (The snow pea sprouts unless chopped are not such a good idea in my mind – why do they always seem to end up hanging out the side of my mouth – is […]