Hawaian Poké bowl with shrimps

Ideal for solo cooking. Per person 75 gr sushi rice, 1/2 avocado, 1 spring onion, 50 grs carrot, 50 gr chukka wake seaweed salad, 100 grs shrimps, 1 small Shanghai paksoi, 1 tsp black&white sesame seeds.

Cook the rice, which will take almost 30 mins. Plenty of time to start with the Togarashi Aioli sauce: mix 3 tbsp Mayo, 1 chopped garlic clove , 1 tsp soy sauce, 1 tsp Togasrashi powder, a bit of pepper.

Slice the avocado lengthwise. The carrot in matchsticks. The onion in rings.
Fry the shrimps (or gambas). Stir fry the chopped paksoi.

Serve as shown, the shrimps covered in sauce.

Inspired by Viva magazine

Follow me on Instagram: @peterschoenmaker7. 

And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

Hawaian Poké bowl with beef

Ideal for solo cooking. Per person 75 gr sushi rice, 100 gr tender beef, 10 cherry tomatoes, 4 radishes, 3 basil leaves, 1 small Shanghai paksoi, 1 tsp black&white sesame seeds.

Marinate the beef in 2 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp honey, 1 tbsp grated ginger, 1 finely chopped garlic.

Cook the rice, which will take almost 30 mins. Plenty of time to slice the radishes and basil.
Halve the tomatoes and put them in a 150 C oven.

5 mins before the rice is ready stir fry the paksoi. Take the meat out of the marinade and fry the beef, 2 mins at each side. Kill the heath and pour the rest of the marinade over the meat. Let it rest while filling the bowl(s): first the rice, followed by the veggies. Cut the meat and add. Sprinkle the sesame seeds over the lot

Serve with soy sauce and sriracha (hot chilisauce).

(Inspired by Viva magazine)                                                        

Follow me on Instagram: peterschoenmaker7    

Piadina chicken

Start with making tomato/ginger chutney (thank you, Martha Stewart): In a medium saucepan, heat oil over medium. Add 1 chopped onion, 2 minced garlic cloves, and 1 tbsp grated ginger. Cook, stirring, until onion is softened, 5 to 7 minutes. Add a tin of diced tomatoes, 50 ml red wine vinegar, 50 gr brown sugar, and 35 gr raisins. Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely.

Grill 2 chicken thighs. Finely cut a shallot into rings, grate 50 grs cheese. Wash rucola.

Spread 2 tbsp tomato/ginger chutney over a panini. Then put some chicken meat on one half, plus shallot rings, a handful of rucula and some grated cheese .

Fold the flatbread and bake in an electric grill for a couple of mins.

If your supermarket does not stock these Italian flatbreads it's easy to make your own with 250 gr flour, 1 g soda bicarbonate, 50 to 75 g lard (you can substitute this with some extra virgin olive oil)
1/2 tsp salt, Water and white wine in equal quantity, enough to make a smooth dough

Follow me on Instagram: @peterschoenmaker7. 

And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.