Hoisin Duck in Rice Paper Roll

A fun and delicious way to use up leftover roast in the fridge.

Ingredients (Makes 12)

• 12 dried rice paper (approx. 20 cm)
• 300g roast duck
• 4 spring onions
• 1 gem lettuce
• 2 handfuls fresh herbs such as coriander, mint, basil, chives, flat parsely or anything else you like
• 12 tbsp. hoisin sauce

Method

1. Soak the rice paper in water in a bowl 15 minutes. Drain on a kitchen towel.
2. Shred the roast duck, spring onions and gem lettuce.
3. Chop the herbs of your choice finely.
4. Spread one tbsp. of the hoisin sauce in the centre of a sheet of rice paper.
5. Places 1/12th of the duck, spring onions, lettuce and herbs on top of the sauce.
6. Lift your sie of the edge of paper and cover the filling, then do the same with the left and right side of the paper. Hold the filling then push forward to make a roll.
7. Repeat the process to make another 11.

You can use any leftover meat such as beef, pork, lamb, turkey and pheasant.

© 2013 Setonaikai Trading 

Prawn 'Dim Sum' on Mushrooms

A Chinese delicacy with a twist.

 Ingredients (Makes 12)

• 12 mushrooms, chestnut variety if available
• 200g prawns, uncooked
• 1 egg white
• 1 tbsp. potato flour
• 1 tsp. finely chopped spring onions
• 1 tsp. finely chopped ginger
• 1 tsp. soy sauce, Japanese or Chinese light
• 1 tsp. Shaoxing rice wine (optional)
• 1/2 tsp. white pepper, ground
• 1/2 tsp. toasted sesame oil
• A pinch of salt

Dipping sauce

• 2 tbsp. Chinese black rice vinegar
• 1 tbsp. soy sauce, Japanese or Chinese light

Method

1. Chop the prawns finely, then mix with all the ingredients (except for the mushrooms) in a bowl very thoroughly.
2. Cut stem part out of the mushrooms and place a tablespoon of the prawn mixture onto it.
3. Set a steamer on a saucepan with boiling water, then place the filled mushrooms.
4. Steam for 10 minutes.
5. Mix the soy sauce and black rice vinegar and serve with the 'dim sum'.

Easy to make a meat version, simply replace the prawns with minced pork.

© 2013 Setonaikai Trading 

Spicy Tempura Pumpkin

Ingredients (2 Servings)

• 1/4 small pumpkin, ideally Kabocha variety
• 50g tempura flour
• 1 tsp. curry powder
• 1/2 tsp. chilli powder (optional)
• Vegetable oil for frying

Method

1. Cut the pumpkin into slices about 1 cm thick.
2. Mix the tempura flour, curry powder, and chilli powder (if using) in a bowl, then add water to make batter which has consistency of low fat yoghurt.
3. Heat the oil in a deep frying pan.
4. Dip the pumpkin slices into the batter and fry them for about 3-4 minutes both sides.

Serve with a sprinkle of sea salt or yoghurt relish which is made simply by adding 2-3 tbsp of your favourite chutney to 200ml of natural yoghurt.

© 2013 Setonaikai Trading

Udon Noodles with Teriyaki Style Pork Spare Rib

Simple, quick and delicious.


Ingredients (1 Serving)

• 1 packet of fresh type udon noodles
• 1 pork spare rib, slice into 2cm thick slices
• 1 tsp. sugar, preferably brown
• 1 tbsp. shoyu Japanese soy sauce
• 1 tbsp. mirin
• 1 tbsp. sake Japanese rice wine (optional)
• 2 cabbage leaves
• 1/2 tsp. salt
• 1 tbsp. oil for frying (e.g. groundnut, sunflower)
• 1 tbsp. white sesame seeds

Method

1. Shred the cabbage as finely as possible. Mix in the salt using your hands and set aside. Mix the cabbage and the salt in a bowl using your hands and set aside.
2. Dry roast the sesame seeds in a saucepan for 15 seconds. Set aside.
3. Place a wok or frying pan on a high heat. Add the oil then fry the pork slices together with the sugar. Cook for 2 minutes each side.
4. Add the shoyu, mirin and sake to the wok and cook for a futher minute.
5. Take the pork slices out of the wok and keep heating the remaining sauce for another 3 minutes.
6. Cook the udon noodles in boiling water for 2 minutes then drain.
7. Place the udon in a noodle bowl. Top with cabbage, pork and sesame seeds.
8. Drizzle the sauce from the wok over the noodles and serve.

Equally nice with rice noodles or ramen noodles.

© 2013 Setonaikai Trading

Sumac Chicken

Sumac is a purple powder from berries of the sumac shrub. Sumac gives a pleasant sour flavour to dishes.

Ingredients (4 Servings)

• 12 - 16 chicken drum sticks
• 1 onion, chopped finely
• 3 tbsp. olive oil
• 1 tbsp. sumac
• 3 cloves garlic, chopped finely
• 1/2 tsp. salt
• 1/2 tsp. pepper

Method

1. Mix all the ingredients in a large plastic bag and refrigerate overnight.
2. Grill the chicken drumsticks, turning frequently and spooning over the marinade from time to time until done.

A salad of cucumbers and yoghurt is one of the best accompaniments. A perfect dish for a BBQ|!

© 2013 Setonaikai Trading 

Fruity BBQ Chicken Wings

Marmalade?! Believe me, it's delicious!

Ingredients (4 Servings)

• 20 - 24 chicken wings
• 3 tbsp. grated ginger
• 100ml shoyu Japanese soy sauce
• 4 tbsp. grapefruit marmalade
• 200ml cider or apple juice

Method

1. Mix the shoyu soy sauce, ginger, marmalade and cider and marinade chicken wings for at least 30 minutes in the fridge.
2. Grill or BBQ the chicken wings turning often and brushing with the marmalade until done.

Just as tasty served cold. Perfect for a picnic.

© 2013 Setonaikai Trading 

Matcha Green Tea and White Chocolate Cake

Ingredients (4 Servings)

You will need a 20cm cake tin.

Ingredients for cake

• 60g butter
• 50g white chocolate
• 80ml single cream (or milk)
• 4 eggs (medium size), beaten
• 60g sugar
• 80g plain flour
• 1 tsp. baking powder
• 2 tsp. Matcha powder

Ingredients for topping

• 1 tsp. icing sugar
• 1 tsp. Matcha powder

Method

1. Set the oven temperature at 170°C. Grease and line the cake tin.
2. Put the butter and white chocolate in a saucepan and gently heat to melt. Set aside to let it cool.
3. Add the cream and eggs to the saucepan and mix well.
4. Sift all the dry ingredients together and add slowly to the butter and egg mixture, fold in gently but thoroughly.
5. Pour the cake mixture into the cake tin and bake in the oven for 40 minutes.
6. Mix the topping ingredients together and dust onto the cake. 

© 2013 Setonaikai Trading