Japanese ebi fry, asparagus, tartar sauce

Buy (for instance here) and deep fry these prawns, at 170°C during 3-4 mins.

Make the sauce from 2 hardboiled eggs, Kewpie mayonaise, capers, tarragon, parsley, gherkins and lemon juice.

Serve with green asparagus.

Itadakimasu!

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Squid Bolognese

Begin with 3 squid, chop the squid tentacles and wings until very fine. 

Cut the squid bodies in half lengthways, flatten out and stack one half on top of the other in vacuum-pack bags and seal. Freeze the squid bodies in the bags for at least two hours, or until frozen solid

Heat a frying pan until hot, add a dash of olive oil and the chopped tentacles and wings. Cook over a medium heat until all of the liquid comes out. Drain the squid mince, discarding the liquid

In a separate frying pan, add a dash of olive oil and gently fry a finely chopped shallot and 5 finely chopped cloves of garlic with a mall bouquet garni until softened

Add the cooked chopped squid, 15 g finely chopped parsley and 20 g tomato purée to the frying pan and cook for 5-10 minutes

Add 35 ml brandy and cook until it has reduced in volume

Add 150 ml white wine and reduce by half again

Add a pinch of chilli flakes and top up the pan with water, until just covering the pan contents. Bring the pan up to the boil, then reduce the heat to a simmer and cook for 15 minutes until the squid is tender and the volume of liquid has reduced. Check the seasoning - add salt and freshly ground black pepper to taste

Just before serving, bring a pan of water up to the boil. Take the frozen squid bodies out of the freezer and remove from the vacuum-pack bags. Thinly slice the frozen squid bodies into 2mm thick slices. Drop the squid slices into the boiling water and cook for 10-15 seconds

Drain well and mix with softened butter, salt and freshly ground black pepper

To serve, spoon the squid 'pasta' into serving bowls and spoon the ragout on top. Finish with grated Parmesan and chopped parsley

(Here the original recipe by the famous Pierre Koffmann)

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Grilled tiger prawns with coleslaw

Mix 150 ml olive oil, 120 ml chili sauce, 3 tbsp Worcestershire sauce, salt, 4 minced cloves of garlic, 2 tbsp sweet chili sauce and 1/2 tsp Tabasco in a bowl. Stir in 12 tiger prawns and marinate in the fridge overnight.

For the coleslaw dressing mix 3 tbsp chopped dill, 2 tsp Dyon mustard, 1 heaped tsp horseradish puree, 1/2 tsp Tabasco, 1 tbsp red wine vinegar, 2 tbsp mayo and a pinch of cayenne pepper. Keep overnight in the fridge.

The next day mix 230 g finely sliced white cabbage, 2 thinly sliced celery sticks , 1/2 a thinly sliced green pepper and 2 spring onions sliced in rings.
Stir in the dressing at the last moment to keep the veggies crisp.

Bring the marinade to the boil, reduce and serve on the side as sauce..

Panfry (or barbecue) the prawns 

(A Rick Stein recipe)

Guinea fowl, calvados sauce

Pre heat the oven at 170°C

For the sauce reduce 200 ml apple juice and 20 ml Calvados till 1/3 is left, then add 200 ml cream and reduce again till nice and thick.

Just before serving: cut an apple in small cubes and add to the sauce

Pan-fry 2 guinea fowl breasts in butter, softly so the don't dry out, about 4 mins on the skin side, then turn and fry for another 2 mins. Then put in the oven for 12 mins.

Serve with sauerkraut and roasted potatoes.

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Sake Saikyozuke/ Miso glazed salmon

       

Mix 5 tbsp miso, 5 tbsp sake, 5 tbsp mirin and 4 tbsp brown sugar, heat in a sauce pan over medium heat until the sugar has melted and the miso has mixed in smoothly, about 5 minutes, before letting it cool.

       Marinate 2 salmon filets (skin on) in 2/3 of the marinade in a sealed container in the fridge for 30 minutes to overnight or optimally for 2-3 days. (Or order fresh frozen from www.hokkai.com)

       

       Heat a tbsp olive oil in a pan over medium-high heat add the stems of a bok choy and 4 shiitake mushrooms, cook until soft, about 2-3 minutes, add 2 minced cloves of garlic, saute until fragrant, about 30 seconds, add the bok choy leaves,  4 tbsp dashi and 1 tsp soy sauce and simmer until the leaves have wilted, remove from heat and mix in 1 tsp sesame oil.

Place the fish on a greased baking sheet and bake in a preheated 200°C oven until the fish just starts to flake, about 8-10 minutes depending on the thickness of the fish, turn the oven up to broil and let it broil until deeply golden brown on top, about 2-3 minutes.

Boil 4 spears of green asparagus in 4 mins in dashi and slice a spring onion.

       Serve the fish on a bed of the baby bok choy and shiitake mushrooms drizzled with the remaining marinade and optionally garnished with spring onions, the asparagus and green sesame seeds.

(Here the original recipe by ClosetCooking)

Dashi with mushrooms and chestnuts

Begin with the dashi: put 35 g dried mushrooms, 6 roughly chopped spring onions,  4 cloves of garlic, 10 g fresh ginger,  35 g kombu and a liter water into a large pan and bring to the boil. Add a good pinch of salt, reduce to a very gentle simmer and cook for an hour

Trim 125 g mushrooms (today I only had chestnut mushrooms) and add the excess trim to your mushroom broth. Thickly slice the  trimmed mushrooms and reserve for later

Once the broth has been cooking for an hour, strain through a fine sieve and dicard the solids. 

Pour a little of the broth into a bowl and mix in 1/2 tbsp miso, 1/2 tbsp soy sauce, 1/2 tbsp mirin and 1/2 tbsp rice vinegar, then pour the mixture back into the broth (this helps to avoid lumps of miso in your soup). Taste and season the broth until you're happy with it

Peel 2 cm fresh ginger, slice thinly and then cut into mini-matchsticks. Finely dice a shallot and a clove of garlic. And slice the white of a scallion

  

Heat vegetable oil in a wok over medium heat until shimmering. Add ginger, garlic, and scallions, and cook, stirring, over until fragrant, about 1 minute. Add 125 gr halved cooked chestnuts and continue stirring for 1 minute. Add the 125 g quartered chestnut mushrooms and stir for 1 additional minute.

Increase heat to high. Add 2 tbsp dark soy sauce and 2 tbsp and light soy sauce, stirring to combine., about 1 minute. Stir in 1 tsp sesame oil, add 250 ml dashi.

Serve immediately in warmed bowls, add some beansprouts and the green of a spring onion. 

(Freeze the rest of the dashi)

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