Tag Archives: sesame oil

Baked Teriyaki Chicken

 

image

Teriyaki chicken can be a bit of a minefield when you have to be gluten free so this is my easy homemade version that the boys love!

Gluten free, dairy free and egg free doesnt mean flavour free!

Serves 8.

Ingredients

1.2kgs skinless chicken thighs, 1-2 cm diced

6 tablespoons gluten free soy sauce

2 tablespoons sesame oil

1 tablespoon sake

thumb sized piece of ginger, peeled and finely grated

2 teaspoons brown sugar

2-3 teaspoons sesame seeds

Method

In a large bowl combine all of the ingredients except the sesame seeds.

Allow to marinade for a minimum of 30 minutes.

Preheat the oven to 210 degrees Centigrade.

Line the base of a roasting tin with baking parchment.

Tip the chicken and marinade in and bake for 30 minutes, stir and return to the oven, bake for a further 15-20 minutes, stirring regularly until the marinade has completely evaporated and the chicken is sticky.

Sprinkle over the sesame seeds and serve.

Asian Beef Salad

image

I love the idea of a one plate dish and this pretty much covers it with the meat, noodles and salad all in one bowl.

Cook the steak the way you like it, I’m a rare to medium rare kind of a girl!

Serves 4.

Ingredients

2 large thick sirloin/porterhouse steaks

1 teaspoon freshly grated ginger

1 clove garlic, grated

1 teaspoon 5 spice powder

1 tablespoon gluten free soy sauce

100g rice vermicelli noodles

50g raw peanuts, roughly chopped

150g mixed lettuce leaves

small bunch fresh coriander

DRESSING

juice of 1 lime

1 teaspoon fish sauce

2 teaspoons sesame oil

1 teaspoon brown sugar

Method

In a shallow dish, combine the ginger, garlic, 5 spice powder and soy sauce.

Add the steaks and coat completely in the marinade, leave to marinade for 20 minutes.

Heat a frying pan over a very high heat or use a very hot barbecue plate.

Remove the steak from the marinade and wipe off the marinade with kitchen towel.

Add the steak to the pan and cook the way you like it, I’m a rare to medium rare girl!

Set the cooked meat aside somewhere warm to rest.

Prepare the noodles as per the packet instructions and set aside.

Layer up the salad using the leaves, noodles, peanuts and coriander.

Combine the dressing ingredients in a small bowl, add any juices from the rested steaks.

Remove the fat from the steak and then slice, top the salad with the steak slices and then drizzle over the dressing.

Asian Coleslaw

image

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.

Forbidden Black Rice Salad

image

I am fairly new to black rice but I’m already a fan, it has so much flavour and makes amazing salads.

Leftovers from dinner go into the boys lunches as a wrap filling with a little leftover chicken or pork.

Serves 10.

Ingredients

200g black rice

500mls water

3 spring onions, sliced finely

250g snow peas, cut into pieces no larger than 1cm

1/2 a head of broccoli, tiny florets broken off, stalks chopped very finely

2 eggs, hard boiled, grated

3 tablespoons sesame oil

3 tablespoons black rice vinegar

1 tablespoon gluten free soy sauce

2 tablespoons sesame seeds

Method

Wash the rice and tip into a pan with a well fitting lid.

Add the water, cover and bring up to the boil.

Allow to simmer, covered for 35minutes. Leave the lid on and allow the rice to cool in the pan.

Once the rice has cooled, run it under some cold water and set aside to drain.

In a small bowl, whisk the sesame oil, vinegar and soy sauce. Check the flavour, you may prefer a little more soy.

In a large bowl combine the salad ingredients and pour over the dressing, stir well through and allow it to sit to develop the flavours for two hours before serving.

Edamame With Chilli And Garlic

image

These are dangerously more ish!

Edamame are usually served with salt flakes but I love these when we are eating with our fingers and I get to lick all of the garlicky chilli yumminess off!

Serve as a side dish or a yummy healthy snack or in a thermos for yummy school lunch treats!

Serves 4.

Ingredients

450g frozen edamame

1 tablespoon sesame oil

1 clove of garlic, finely sliced

1/4 teaspoon chilli flakes

1 teaspoon salt

A pinch of sea salt flakes

Method

Bring a large pan of water up to the boil and add the edamame and one teaspoon of salt.

Simmer for 4-5 minutes.

While the edamame cook, heat a small frying pan over a high heat, add the sesame oil and once hot fry the garlic and chilli until very fragrant but not burnt.

Drain the edamame and tip onto your serving dish.

Pour over the hot oil, garlic and chilli.

Sprinkle with sea salt flakes and serve.

Sesame Chicken Wings

image

Madly popular with the boys, these sticky wings are fantastic as nibbles, lunch box fillers and after school treat.

I chop the tips off the wings and then cut them also at the joint to form two pieces.

Ingredients

1kg chicken wings

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon gluten free soy sauce or tamari

5 cloves garlic, crushed

1 tablespoon sesame seeds

Method

Combine all of the ingredients, except sesame seeds, and leave in the fridge to marinade for at least four hours.

Preheat the oven to 200degrees Centigrade, line a baking tray with baking parchment.

Place the chicken on the baking tray, brush with the marinade and sprinkle over the sesame seeds.

Bake for 20mins and then brush again with the marinade and pop back in the oven for ten minutes.

Again, remove from the oven, brush with the marinade and return to the oven.

Bake for a final 10mins, remove and brush with marinade and serve.

Quick and Easy Satay Sauce

image

This is a non traditional recipe but it is quick and easy to prepare and gluten free!

The sauce goes really well with my satay chicken recipe on the blog and serve with white rice for a delicious dinner.

Barbecue prawns or tempeh are yummy with this sauce too.

Ingredients

1/2 brown onion, chopped very finely

1 tablespoon sesame oil

200g peanut butter, I use smooth

2 tablespoons gluten free soy sauce

270mls coconut milk

6 tablespoons sweet chilli sauce

Method

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

Once hot add the onion and lower the heat, cook slowly until softened.

Add the peanut butter, soy sauce, coconut milk and sweet chilli sauce.

Warm through and serve.

Easy Chicken Satay

image

Having lived in Indonesia for 6 years we all developed a taste for chicken satay.  Since then, I now have to make it gluten free so I use Tamari sauce or gluten free soy sauce.

As with any food served on sticks, the boys love it and could probably eat their body weight in satay if given the chance!

I serve this with a satay sauce, recipe to follow on the blog, again, not traditional but, quick, easy and very tasty. Other than that, some boiled rice and you have dinner.

Serves 4-6 depending on appetites.

Ingredients

1kg chicken breast, cut into 2cm cubes

2 tablespoons honey

125mls Tamari, gluten free or regular soy sauce

90 mls sesame oil

2 tablespoons ground coriander

1/2-1 teaspoon chilli powder

2 teaspoons ground turmeric

2 cloves garlic, peeled and crushed

35-40g fresh ginger, peeled and grated

Method

In a large bowl combine all of the ingredients, except chicken. Mix well.

Add chicken, mix well and set aside to marinade for 1-2hours.

Take 16 wooden skewers and soak in water for at least 30mins.

Heat a frying pan or BBQ to hot.

Take a skewer and slide on a handful of chicken, repeat with the remaining skewers.

Place in the frying pan or on the BBQ and cook, turning regularly until cooked through, around 10mins.

Serve hot or warm with satay sauce and rice.

 

Stir Fried Rice

image

 

Fast food is essential in my family some nights, add to this the fact I seem to always have leftovers this is a great way to cover both bases.

Although not authentic this has a lovely mild flavour that kids love.

Ingredients

450g cooked white rice

2 tablespoons sesame oil

100g roast pork/ham, cubed

200g frozen peas

2 eggs

3 spring onion, sliced

50g baby spinach

Method

Take the peas out of the freezer to allow time to defrost.

Beat the eggs with 1 tablespoon of sesame oil, set aside.

Heat 1 tablespoon of sesame oil in a wok or frying pan over high heat until the oil is smoking.

Add the rice and stir fry for 3-5mins, keep it moving in the pan to avoid sticking.

Add meat and peas, stir fry for 2mins.

Add the egg mixture, stir fry for 2mins.

Add spinach and spring onion, stir fry for 1min and serve.