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Chinese-style broccoli stem salad
Cut a small bunch of tenderstem broccoli stems into bite-sized rounds (around 2 cups). Bring a pot to a boil, drop in the broccoli with a 1/2 tsp baking soda (to keep the stems a vivid green). Drain after 1 minute and rinse under cold water. Drain well and place in a serving dish.
Mix together 4 tsp soy sauce, 3 tsp sesame oil and 1/2 tsp brown sugar. Stir till well combined and add to the broccoli.
Serve at room temperature.
Robin Winter Cabbage - its distinctive purple colouring brightening up a dull January day
If you manage to get a hold of one of these cabbages (I found mine at a local farmer’s market) then here are some recipe ideas to brighten up a winter’s evening. Why not have a go at making Okonomiyaki (Japanese cabbage pancakes), or for something quick then a simple crisp cabbage & bacon might do the trick. Finally, for something with a bit more spice and umph to it then try replacing the shredded brussel sprouts with cabbage in this spicy sesame wok stir fry.
Spicy sesame wok-fried Brussel sprouts - or how to turn this much-maligned vegetable into a winning dish
This recipe (from Peter Gordon’s Vegetables) is so tasty and moorish you won’t even realise you’re eating sprouts! I also speed up this recipe by using a cook’s cheat (frozen, pre-peeled and finely chopped Asian aromatics - garlic, lemongrass, ginger, red chilli).
In a wok (or large frying pan) add 1 tbs rapeseed/canola oil, then 4 garlic cloves, a 2-inch piece of ginger, and 1 red chilli (all finely chopped). Stir around on medium-high heat till it begins to colour. Now add 1 tsp lemongrass (finely chopped) and stir around. Next add around 2 cups/250g sliced rings of brussel sprouts. Turn the heat up and add 2 tsp toasted sesame seeds (either black or white or a combo) and 1 tsp sesame oil. Stir around. Finally, add 2tbs soy sauce and toss. Remove from heat (the brussel sprouts should still have a bit of a crunch to them). Sprinkle with additional sesame seeds if desired and serve.
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Zesty cucumber salad with smashed garlic and ginger
This recipe is adapted from Ottolenghi’s latest recipe book Plenty. It is fresh and sharp, so provides a nice accompaniment to heavier, richer Asian dishes, and is a perfect antidote to dull winter nights.
Whisk together 3 tbs rice vinegar, 2 tsp caster sugar, 2 tbs rapeseed oil, and 2tsp roasted sesame oil. Add 1 quite small, very thinly sliced red onion (or substitute a largish shallot), mix and set aside for one hour.
Place a 1-inch piece of ginger, peeled and coarsley chopped, into a mortar with 1 tsp coarse sea salt and pound to a paste. Add 1 large garlic clove, peeled, and pound till well-crushed (but not yet a puree). Add to the dressing.
Peel 1 large (350g) cucumber and then slice in half lengthwise. Cut each half on an angle into quite thin slices. Add to the dressing and sprinkle with sesame seeds.
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Asian-Austrian Pumpkin Soup
This is an interesting fusion of Austrian and Asian flavours, which work surprisingly well together (courtesy of my Austrian friend Barbara).
Chop up some pumpkin into chunks, place in a pot of water and bring to a boil. Reduce down to a medium heat, add a bay leaf and a few juniper berries and cook till tender. Drain the pumpkin, reserving the cooking liquid for later. Fry an onion in a little olive oil, add the pumpkin pieces and stir around. In a bowl, mix together a selection of the following spices: ground nutmeg and mace, ground coriander and turmeric, ground garlic powder and a little smoked paprika. Add a little water to moisten and stir till it becomes a paste. Add to the pumpkin and stir till well coated in the spice mixture. Add some coconut milk, a vegetable stock cube, and some of the reserved cooking liquid (you can adjust the quantities of these three ingredients as you go along) and cook for a few more minutes. Whizz everything together in a blender, return to the pot to heat through. Season with sea salt and pepper.
Serve with a drizzle of roasted pumpkin seed oil and a glass of Austrian Pinot Noir, such as the lovely Cuvee Reserve Esterhazy.
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Saf - Vegan/Raw food in the heart of Shoreditch
Saf restaurant is the perfect combo of super inventive/super healthy food and a fabulous cocktail and drinks menu (they infuse their bourbons and make their own bitters). In the absence of a personal chef (now where did she go?) I will give their new recipe box for the iPhone app a go - though with the amount of effort that goes into every dish produced in the restaurant, it may be a while before I abandon my restaurant visits.
Here are some dishes on the menu:
Some Asian starters: Vegetable maki (parsnip rice, ume plum pickle, avocado, peppers, radish, sunimono and orange ponzu soy), Mushroom gyoza (woodear mushroom, organic tofu, water chesnut and black vinaigrette).
Some Italian mains: Lasagne (raw bolognaise, sage pesto, olive relish, mushrooms, sundried tomatoes, macadamia ricotta), Fettucine Alfredo (salsify, daikon, oyster mushroom, truffle cream, black truffle, nut parmesan). The latter dish was absolutely stunning in look and taste - crisp and fresh, yet deep in flavour. I think my Italian friends would have a heart attack - (nut parmesan?! no turnip pasta?!).
Crab cakes @ Wagamama
Wagamama was opened nearly 20 years ago by the genius that is Alan Yau (I like to call him the Ang Lee of restaurateurs as he has moved across many food genres - Japanese canteen food, Honk Kong style Chinese Hakkasan, retro modernist Japanese Sake No Hana - and more recently super authentic Italian deli and bakery Princi).
Us Londoners, with a Wagamama in every part of town take for granted the speedy service, the super fresh ingredients, the clean tastes, the honest prices and the accessible menu.
Grilled Sea Bass, Bok Choy, mixed vegetables with green chili and oyster sauce
Dinner made by your friends - nothing lovelier.
