grilled Miso aubergines

Transcription

1 Asian flavours are never very far from how we cook at home. The usually very healthy flavour benefits of chilli, ginger and lime get used in just about everything, from a simple chicken broth to a yummy bowl of pot stickers as starter snacks. This month we share our delicious ideas full of Asian inspiration and our favorite fresh oriental flavours, enjoy! 85 r e c i p e c a r d s

2 01 miso sauce grilled Miso aubergines ½ cup miso ¼ cup brown sugar ¼ cup mirin 3 tbsp ginger, grated 2 tbsp soy sauce 1 tsp NoMU Vegetable Fond 2 aubergines 2 spring onions, diagonally sliced Canola oil, for frying Wash the aubergines and cut in half lengthways. Use a knife to score the cut side of the aubergines in a diagonal pattern. Add enough oil to cover the bottom of a heavy-based frying pan and place over a medium heat. Once the oil is hot, place the aubergine halves cut side down in the oil and fry until lightly browned (approx 3 minutes). Turn the aubergines over and fry on the other side for another 2 to 3 minutes to soften the aubergines. Preheat the oven to grill. Prepare the miso sauce by adding all the ingredients into a bowl and stirring until the sugar has dissolved. Place lightly fried aubergines onto a greased baking tray, cut side up. Generously spread the miso sauce over the aubergine halves and grill until the miso sauce turns brown and starts to bubble (do not allow to burn). Remove from the oven and serve warm garnished with spring onions.

3 02 Spicy chicken wontons filling 500g chicken mince 1 scallion, finely chopped 1 small red chilli, finely sliced 3 tbsp coriander, chopped 3 tbsp ginger, grated 1 tsp garlic, crushed 2 tbsp soy sauce 2 tbsp oyster sauce 1 tsp sesame oil 1 tsp NoMU Oriental Rub 50 wonton wrappers 15ml NoMU Chicken Fond 500ml Boiling water Vegetable oil for frying dipping sauce 60ml soy sauce 60ml freshly squeezed lime juice Combine all the ingredients for the filling in a large bowl. Place small teaspoons of filling onto the wonton wrappers. Lightly brush the edges of the wonton wrappers with water, bring all four of the corners together and seal tightly. Make your dipping sauce by combining the soy sauce and lime juice. Prepare your chicken stock by adding 15ml Chicken Fond to 500ml boiling water. In a deep-based frying pan heat the oil on a high heat. Place the wontons in the frying pan and fry for 2 minutes or until golden brown. Add the chicken stock to the frying pan until the liquid comes ¼ way up to the side of the wontons. Close the pan with a lid and leave to steam for 4 minutes. Remove the wontons from the frying pan and serve immediately with the dipping sauce. Makes approximately 50 wontons. wine Pairing: I want to drink a bottle of Chamonix Chardonnay here. The fresh crispness of the lemons/limes/ruby grapefruit on this sublime Franschhoek wine will slice straight through the starchy, sticky yummines of the pot sticker.

4 03 2 shallots, finely sliced 1 PRAWN Nasi goreng Canola oil for frying 3 tbsp peanut oil 2 eggs, lightly beaten Pinch of NoMU Oriental Rub 1 onion, finely chopped 1 tbsp ginger, grated 3 cloves garlic, crushed tbsp honey 400g prawns, peeled and deveined 2 cups of cold, cooked rice 2 tbsp oyster sauce 1 tbsp soy sauce 3 spring onions, finely chopped ¼ cucumber, ribonned In a small deep-based frying pan heat canola oil on a high heat (oil must come 1cm up the side of the pan). Fry sliced shallots for 2 minutes or until golden brown and crisp. Drain on kitchen towel and set aside. Heat 1 tbsp of peanut oil in a pan over medium-high heat. Once hot, add the egg and stir constantly for 2-3 minutes or until cooked. Remove from the pan and set aside. Add 1 tbsp of peanut oil to the pan and place over a medium heat. Sauté the onions and Oriental Rub; once softened add the ginger, garlic and honey. Fry for 2 minutes. Add the prawns and stir-fry for another 2-3 minutes, or until they are just cooked through. Remove from pan and set aside. Heat the remaining peanut oil and once hot add the cold rice, oyster sauce, soy sauce and spring onions and stir-fry until heated through. Add the prawns and egg to the rice and stir-fry for another minute. Serve hot with ribonned cucumber and garnished with fried onion. Wine Pairing: This needs a mélange of tropical fruits in the form of a Nitida Sauvignon Blanc fresh, clean, mangoes/guavas/crisp apple/litchi flavours bring out the sweetness of the fresh prawn.

5 04 6 wontons Sesame crusted salmon with Asian Salad Oil for frying 100g mange tout 3 spring onions 2 carrots Half a cucumber Half a green papaya (optional) ½ cup roasted cashews, chopped 4 pieces of salmon 1/3 cup sesame seeds (Mixed pack of white and black) dressing 3 tbsp soy sauce 2 tbsp rice wine vinegar 1 tbsp honey 1 tsp fish sauce ½ tsp sesame oil 1 clove garlic, crushed 1 tsp ginger, grated Juice of 1 lime Small handful coriander, chopped Small handful mint, finely chopped 1 red chilli, deseeded and chopped Pinch NoMU Oriental Rub 1 tbsp sesame seeds Thinly slice wontons and deep fry in hot oil until golden brown. Drain on kitchen towel and set aside.to make the salad, slice the mange tout and spring onions diagonally and julienne the carrots, cucumber and green papaya. Make the dressing by combining the above ingredients and mix to combine. Dress the salad and top with roasted cashews. Dip the flesh side of the salmon in the sesame seeds. Heat the oil in a frying pan on a high heat and once hot place the salmon, skin side down, in the pan and cook for 3 minutes until golden brown and crispy. Turnover and fry sesame crusted side for 2 minutes. Cooking time will vary depending on the thickness of the fillet, but the salmon must be beautifully pink and moist in the centre. Garnish with deep fried wontons and serve immediately with your salad.

6 05 MARinade 2 tbsp Chinese rice wine 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp hoisin sauce 2 tsp sesame oil General Tso's chicken 600g skinless, boneless chicken thighs cut into strips 2 tbsp peanut oil, for frying 1 red chilli, deseeded and chopped 1 tbsp ginger, grated 1 tbsp garlic, crushed 1 tsp NoMU Oriental Rub 5 spring onions, thinly sliced (keep some aside for garnish) 2 tsp honey Zest of half an orange 1 small handful of peanuts, roasted and roughly chopped Steamed jasmine rice, to serve Combine the marinade ingredients in a large bowl and mix well. Add the chicken and toss to coat. Cover the bowl with cling film and leave in the fridge to marinate for a minimum of 1 hour. Heat the peanut oil in a frying pan over a high heat. Remove the chicken from the marinade and fry in batches for 2 minutes or until browned and cooked. Set the chicken aside and keep the remainder of the marinade. Using the same frying pan, fry the chilli, ginger, garlic and Oriental Rub for 1 minute before returning the chicken to the pan. Add the spring onion, honey, orange zest and the remaining marinade and stir-fry for another minutes on a medium heat until the sauce becomes thick and sticky. Remove from the pan and serve with steamed rice, garnished with spring onions and roasted peanuts. Wine Pairing: I d put in Eben Sadie s Sequilo white blend here. It s an explosion of layers, white/green and yellow fruit flavours.the results are a very full bodied white that will counter the spicy Vietnamese chicken.

7 06 MARinade ASian Braised beef short ribs 1 ½ cup Chinese cooking wine 1 cup oyster sauce 1 cup brown sugar ¼ cup hoisin sauce 2 tbsp ginger, grated 6 cloves garlic, crushed 2 red chillies, halved 4 tsp miso paste 1 tbsp NoMU Oriental Rub Squeeze of lime juice Preheat oven to 180 C. Place all of the ingredients to make the marinade in a large bowl and stir until the sugar has dissolved. Add the star anise and cinnamon sticks to the marinade. Place the ribs in a small, deep baking tray and pour the marinade over the ribs. Cover the baking tray with tin foil and cook the ribs for 2 hours. After an hour turn the ribs, basting them with marinade, to ensure even cooking. Increase the oven temperature to 200 C and cook for another half an hour or until the ribs are tender and the sauce has become dark brown and sticky. Serve with steamed jasmine rice and drizzle with the marinade. Wine Pairing: 6 star anise 2 Cinnamon sticks 1.4 kg beef short ribs Jasmine rice, cooked They look like they are sticky and glazed in something delicious so I would put a bottle of Kirin beer with it great (sweetish) Chinese lager that could prove a wonderful match for a Saturday lunch with mates.

8 07 coconut and lime granita Granita 1 cup sugar 1 cup water 1 stalk lemongrass, bruised 1 tin coconut milk Handful of fresh coconut, cut into small cubes Juice and zest of 1 lime Dried Pineapple pieces 1 pineapple 1 tbsp NoMU Sweet Rub In a small saucepan, bring the sugar, water and lemongrass stalk to a boil. Reduce for minutes or until thick and syrupy and only 1 cup of liquid remains. Leave to cool and allow the lemongrass to infuse into the syrup. Remove the skin from the pineapple and cut into thin slices. Dip the pineapple pieces in the sugar syrup and place on a greased, foil-lined tray and sprinkle with Sweet Rub. Place in the oven at 100 C for approx. 2 hours until crisp. Remove the lemongrass stalk from the syrup and add the coconut milk, fresh coconut pieces, lime juice and zest. Mix well, pour into a metal baking dish and place in the freezer for approximately 4 hours. Every hour, using a fork, vigorously scrape the surface of the granita. After 4 hours, use a fork to shape the granita into small balls and place between the dried pineapple pieces. Serve immediately. cooks notes: The granita must be frozen in a metal tray as this keeps the colder and at the correct consistency. Remember to break up the granita at hourly intervals during the freezing process as this breaks up the ice crystals before the fully set to give a better texture to your granita.

9 08 Coconut lime cream pots 200ml coconut cream 50ml double cream 100g sugar 2 tbsp lime juice 1 banana 12 wonton wrappers NoMU Sweet Rub, to sprinkle Oil for frying Heat the coconut cream, double cream and sugar in a medium saucepan, stirring regularly until the sugar has dissolved. Bring the mixture to a boil and leave to simmer for 3-5 minutes on a low heat. Add the lime juice and stir to combine. Divide the mixture between 4 sherry glasses and leave to set in the refrigerator for 4 hours, or until set. In a small sauce pan heat the oil on a high heat (oil must come ¼ way up the side of the saucepan). Very thinly slice the banana and place one slice onto the corner of a wonton wrapper. Lightly brush the edges of the wonton wrapper with water, fold over diagonally and seal tightly to form a triangle. Fry the wontons in hot oil for 2 minutes or until golden brown and crisp. Once cooked place on kitchen towel to remove any excess oil. Sprinkle with NoMU Sweet Rub and serve with the coconut lime cream pots.