Tag Archives: fresh ginger

Spinach And Edamame Curry With Feta

Don’t you just love the colour of this curry?

It started of life with the plan to make a spinach and paneer curry, one of my favourites but in a bid to fill the boys up and get even more green into them I added the edamame, otherwise known as soy beans, you can find them in the freezer of your local Asian supermarket.

If you can’t find edamame frozen peas would work well too, just add them at the end so they don’t get over cooked.

Serves 6.

Ingredients

380g baby spinach leaves

Thumb sized piece of fresh ginger, peeled and sliced

2 large garlic cloves, peeled

1 onion, peeled and quartered

30ml oil

1 dried red chilli

1x5cm cinnamon stick

5 black peppercorns

400g shelled edamame/soy beans

200mls cream

200g feta, drained and cut into chunks

Salt to taste

Method

Boil a kettle full of water.

Place the spinach in a colander and slowly pour the entire kettle of just boiled water over.

Set aside to cool.

Once cool, squeeze the liquid out of the spinach by hand.

With a stick blender, whizz the ginger, garlic, onion, 100mls water and one third of the spinach to a paste.

Heat the oil in a large frying pan over medium heat.

Once hot, add the chilli, cinnamon and peppercorns and fry for 1 minute.

Add the spinach and ginger paste and slowly simmer for 20 minutes, stirring frequently.

Now whizz the remaining spinach with 175mls water and add this to the pan.

Simmer for 20 minutes.

Add the cream and edamame, simmer for 3 minutes and then add the feta, heat for around one minute and then serve.

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Teriyaki Salmon

This is a nice quick dinner that my boys love. 

By scoring the fish the marinade goes deeper into the flesh and it reduces the cooking time, these fillets were 5+cm thick so if yours are thinner reduce the cooking time!

Serves 4.

Ingredients

2 x 300g salmon fillets, skin on

75mls gluten free soy sauce

2 teaspoons freshly grated ginger

1 tablespoon sesame oil

1 tablespoon brown sugar

1 tablespoon sake

1 teaspoon sesame seeds

Method

In a non reactive dish, combine the soy sauce, ginger, sesame oil, sugar and sake.

Take each fillet and lightly score with a knife, but not through to the skin.

Place the salmon, flesh side down, into the marinade and marinade for 20 minutes.

While the fish marinades preheat the oven to 220 degrees Centigrade or get you BBQ heated. If using the oven, line a baking sheet with baking parchment.

Gently remove the salmon from the marinade, place skin side down on the baking parchment, drizzle over a little more marinade and then sprinkle over the sesame seeds. If using a BBQ, I just pop the salmon skin side down onto the flat plate, sprinkle over the seeds and close the BBQ, it’s normally done within 5 minutes.

Bake for 8-10 minutes. Allow to rest for five minutes before serving.

Twice Cooked Pork With Star Anise

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This is a traditional Chinese way of dealing with fattier cuts of meat and it really works.

To ensure your dish is gluten free, if you need to, check your hoisin sauce, rice wine and chilli bean sauce as these are the places that gluten will be hiding. You can use sherry as an alternative to the rice wine if necessary.

This is a BIG quantity, it will feed 12 at least! I like to freeze leftovers in individual boxes with some cooked rice for easy dinners another day.

Ingredients

2.2 kg meaty spare ribs

80g fresh ginger, scrubbed and sliced, I don’t bother peeling it

4 spring onions, topped and tailed and cut into 3-5cm lengths

6 star anise

8 peppercorns

salt

50mls oil

4 garlic cloves, finely sliced

700g red capsicum, deseeded, sliced into 5cm pieces

400g red onion, peeled and cut into wedges

2 leeks, white part only, halved lengthwise and cut into 1/2cm semi circles and washed

3 tablespoons gluten free soy sauce

100g gluten free chilli bean sauce

200mls chicken stock

100mls Chinese rice wine

10g sugar

2 spring onions, topped and tailed and finely sliced

Method

Fill a large, I use a six litre pan, with cold water, salt it well and add the spare ribs.

Bring the pan up to the boil and simmer for five minutes, skim off any impurities.

Add the ginger, spring onions, star anise and pepper.

Bring back up to the boil and simmer for 1 hour.

Drain the meat in a colander and discard the ginger, spring onions, star anise and peppercorns.

Once the meat is cool enough to handle, gently remove the bones and gristle and cut into 1-2 cm cubes.

Bring a large frying pan or wok up to a high heat, add the oil.

Once the oil is hot, stir fry the pork until the fat is rendering and it’s becoming crispy. This can take 20-30 minutes depending on the size of your meat and strength of your heat source.

Use a slotted spoon to remove the pork, set the meat aside and drain off most of the fat in the pan.

Return the pan to the heat and add the garlic, capsicum, onion and leeks. Stir fry for 5 minutes.

Return the meat to the pan, stir well.

Combine the soy sauce, chilli bean sauce, chicken stock, rice wine and sugar in a jug, stir well and then pour into the meat mix.

Stir to combine and then cover, bring up to a simmer, cover and simmer for 20-25 minutes.

Serve topped with the last two spring onions.

 

Teriyaki Chicken Burgers

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Burgers are always very popular with the boys, anything that they can eat with their hands and all that!

This is a bit of a double whammy recipe as any leftover cooked chicken and the cooked down marinade can be combined to become the starting point of teriyaki sushi, another popular meal in my house.

I use gluten free soy sauce, my local Asian shop is a treasure trove and I can buy an enormous bottle of GF soy sauce for the same price as a tiny one in the big chain supermarket, they also have mirin, Japanese cooking sake and the most beautiful fresh herbs, hence the coriander in these burgers.

Serves 6-8 depending on appetites and sides. For the gluten free option, I have my chicken with a side salad and some steamed rice.

Ingredients

4 large chicken breasts, mine were 1.2kg

175mls gluten free soy sauce

75mls mirin

30g caster sugar

1 garlic clove, crushed

2 teaspoons freshly grated ginger

40mls sesame oil

8 bread rolls

salad leaves

fresh coriander, stems and leaves

mayonnaise mixed with a little wasabi

Method

Take a chicken breast and cut it at an angle downwards to create one thick half and one thinner half.

Line a chopping board with baking parchment, place one of the halves on it, cover with more baking parchment and use the flat side of a meat tenderiser or a rolling pin to whack the chicken down to around 1 cm thickness.

Now, take a fork and pierce it all over.

Set aside and repeat with the other half and then continue with the other chicken breasts.

In a large bowl combine the soy sauce, mirin, sugar, garlic and ginger. Stir to dissolve the sugar.

Place the chicken into the marinade and allow to marinade for 30 minutes.

Let most of the marinade drip off and lay the chicken breasts on a tray.

Drizzle the sesame oil over the chicken breasts and rub in.

Pour the leftover marinade into a shallow pan and reduce over a high heat until thick and syrupy. Take off the heat.

Preheat the barbecue or non stick frying pan over a medium to high heat.

Cook the chicken, turning once and ensure its cooked through.

Remove to a warm plate and allow to rest for 5 minutes while you get the rolls ready.

I spread the base of the roll with a little mayo and wasabi, top with salad leaves.

Spoon a little of the concentrated marinade over the cut side of the top of the roll. It can be quite salty so check for flavour first, less is more with this sauce!

Place the chicken on the salad leaves, top with coriander and then the lid.

 

Asian Coleslaw

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A fantastic alternative to coleslaw with mayonnaise!

Once you’ve dressed the veggies you need to let the salad sit for 20-30minutes to allow the cabbage to “relax” a bit! This salad doesn’t keep well, the cabbage relaxes too much and becomes a little slimy so just make as much as you need.

Serves 6.

Ingredients

5 spring onions, finely sliced

2 carrots, peeled and julienned

1/2 white cabbage, stalk removed and ver finely sliced

3 tablespoon gluten free soy sauce

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon honey

1 tablespoon peanut butter

1 clove garlic, finely grated

1 teaspoon finely grated fresh ginger

Method

In a large bowl, combine the spring onion, carrot and cabbage.

In a small bowl combine the remaining ingredients and whisk well until you have a smooth dressing.

Pour the dressing over the veggies and mix very well, set aside for 20-30 minutes.

Seared Tuna With Black Sesame And Pepper Crust And Avocado Cream

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An absolute luxury in our house!

Simple and effective, the freshest Sashimi grade tuna seared like a steak with a wee drop of sauce to go with it.

This can be cooked on a barbecue hot plate too.

Serves 2.

Ingredients

250g piece of tuna

1 tablespoonful gluten free soy sauce or tamari sauce

1 teaspoon sesame oil

1 teaspoon freshly grated ginger

2 tablespoons black sesame seeds

freshly ground pepper

DRESSING

1 small avocado

60mls sour cream

juice of 1/4  lime

salt and pepper

Method

Combine the soy sauce, sesame oil and ginger in a shallow dish.

Place the tuna in the marinade and turn to cover the entire fillet.

Allow to marinade for 30 minutes and then turn and marinade again for 30 minutes.

While the tuna is marinading, process the avocado cream ingredients, check for seasoning and set aside.

Heat a frying pan over a very high heat.

Take the tuna out of the marinade and wipe with some kitchen paper to dry the entire fillet.

Pour the sesame seeds and pepper onto a plate, dip the tuna in the sesame mix until totally covered.

Lay the fillet in the very hot pan and sear to your liking, turn and repeat.

I allow the tuna to cool to room temperature before slicing and serving but you can serve it hot from the pan.

Baked Salmon with Noodles and Bok Choy

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We all love a stir fry but I don’t think that salmon is the best fish for it so instead I bake the salmon having marinaded it in stir fry flavours and then use the marinade to flavour the noodles.

The boys eat mountains of noodles, the quantity in the recipe is very high, regular appetites might be nearer the 450g mark!

For the gluten free option I use rice noodles.

Serves 5.

Ingredients

5 salmon fillets, boned

50mls gluten free soy sauce or Tamari

30mls dry sherry or Chinese rice wine

Large thumb sized piece of ginger, peeled and grated to give 25g

2 garlic cloves, grated

5 star anise

60mls sesame oil

300g Bok choy, leaves shredded, stalks cut in half lengthways

4 large spring onions, white part, finely sliced

550g dry noodles, cooked

Method

In a dish that will fit the fish snugly, grate the ginger and garlic, add the soy sauce and sherry.

Place the salmon fillets in the marinade and turn to coat, pop the star anise into the marinade.

Refrigerate for 4-6 hours.

Take a large piece of tin foil, lay it out and top with a slightly smaller piece of baking parchment.

Preheat the oven to 180 degrees Centigrade.

Remove the salmon from the marinade, wipe off any excess ginger and garlic. Line the salmon fillets in the centre of the baking parchment and top with a star anise.

Bring the parchment up and over to enclose the salmon and then bring the foil up to help seal it, the fish is to bake in a mini tent.

Pop the package on a baking sheet and place in the oven, bake for 10mins, allow to sit while you finish the noodles.

Heat a large wok or frying pan over high heat, add the sesame oil, once smoking, add the marinade and cook until fragrant.

Next, add the bok choy stems and spring onions and stir fry for 1 minute.

Add the cooked noodles and bok choy leaves and stir fry for 3 mins.