Showing posts with label Japanese. Show all posts
Showing posts with label Japanese. Show all posts

Thursday

Getting up Close and Personal with wagamama's Dishes

The wagamama story began in 1992 when they opened their first restaurant London’s Bloomsbury.  Inspired by traditional Japanese Ramen bars and Asian flavours, wagamama was to offer a new kind of dining experience offering fresh Japanese-inspired food in a friendly, vibrant setting.  Today, wagamama is an award-winning series of restaurants, spanning 17 countries.

  
The #wayofwagamama is getting up close and personal with their food, showcasing their latest dishes made from fresh ingredients giving a taste of pan-asian inspired cooking.
Check their latest chicken + prawn pad-thai dish:



wagamama's pan-asian inspired cooking covers a ton of different flavours to choose from. The only ingredients that wagamama's chefs use in all of them are freshness, quality and a whole lot of love. That is the way of wagamama.
wagamama want to encourage people to try some of their chefs' favourite dishes – full of flavour and lovingly prepared.
wagamama have always had lesser known dishes on the menu and want to encourage existing fans to be more adventurous and try these dishes, and to make new fans hungry, tempting them to come to wagamama and show them what it's all about!

Giveaway!
One lucky reader of this blog will win a £10 voucher to spend at a wagamama restaurant of their choice in the UK.
Entries must be via the Rafflecopter widget.  Please note the prize can only be sent to the UK  only and you must be over 18
To see a short video on how easy it is to use Rafflecopter click here.
*Inappropriate comments will be deleted and entry/entries to the competition removed.
Also, if you already like/follow please comment via the Rafflecopter widget and let me know to get your entries.
For information on how to find the URL of your tweet click here - Entries that do not show the URL of the Tweet will be removed before the winner is picked.
There is one main way to enter and several ways to get bonus entries, including bonus daily entries.
Competition end time is as shown on the Rafflecopter widget.

Good Luck Everyone!



Disclaimer: This is a featured post commissioned by wagamama.

Monday

SousVide Supreme Party Food Made Easy - Teriyaki Sesame Chicken Bites

Last month I made a selection of Starter Course Dishes that are all ideal for entertaining and were made using the SousVide Supreme water oven.  This month with Christmas and New Year coming up fast, I'm making party food.  The main part of each recipe can be prepared in advance, ready to cook using the Sous Vide cooking method.


What exactly is Sous Vide?
Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.
Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control, but once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.
Thanks to The SousVide Supreme You can now have one of these amazing machines in your own home as their range is especially designed for home kitchens.  The Sous Vide method takes the guess work out of cooking, so anyone can create for example the perfect medium-rare steak just as you'd find in a top restaurant - at home.

 
 Food to be cooked is first sealed in a special pouch and sealed with the vacuum sealer that's included in 
The SousVide Supreme Promo pack.





Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/sousvide-teriyaki-sesame-chicken-bites



To make 16 - 20 (depending on the size of the fillets) Teriyaki Sesame Chicken Bites you will need:
2 skinless chicken breast fillets
Toasted sesame seeds, gem lettuce, finely chopped red chilli and spring onions for garnish

To make the marinade you will need: 
1 tablespoon toasted sesame oil
1 tablespoon light soy sauce
1/2 a tablespoon dark soy sauce
5 tablespoons of clear honey

1 tablespoon Mirin
1 tablespoon caster sugar
a pinch of ginger powder - fresh ginger doesn't work well in sous vide cooking
a teaspoon of white pepper 

** Please note if you are planning on freezing the chicken before cooking you will only need to make half of this marinade mixture as it wont keep longer than a day.
Also the chicken will need to be fully defrosted before cooking in the sous vide.

How to do it:
Mix the marinade ingredients together in a small bowl.
Cut each chicken fillet into large bite sized pieces and pop into a bowl.  Add just a couple of tablespoons of the marinade mixture to the fillets and stir well to coat keeping the rest of the marinade for later.  
Fill and heat the Sous Vide to 63.5C
Drain and put the chicken pieces into a suitably sized cooking pouch and vacuum seal. Pop the sealed pouch into the Sous Vide water oven and leave to cook for a minimum of one hour, but of course they can stay there for a good few hours until you are ready to finish them for serving.
Once the chicken has had the minimum time in the water oven, remove the pouch and carefully cut open with scissors taking care of the hot steam.  Please don't be fussed that at this stage the chicken will look like all the pieces have stuck together, they haven't - just carefully part each one.

Pour some toasted sesame seeds into a small bowl.

Heat up a frying pan, give the marinade a stir and add to the pan with the chicken pieces.  As this was an experiment I only used one small chicken fillet, just saying in case you're thinking there's not much food at her party!   
Quickly stir the chicken pieces (remember they are already cooked) and coat in the syrupy marinade. Using a cocktail stick, dip one side of each chicken piece into the toasted sesame seeds. 


Now remove for the cocktail stick and turn the chicken piece over inserting the cocktail stick back in so the sesame coated side is up.  Set aside and assemble for serving.  Put each one on a piece of lettuce and sprinkle with finely chopped red chilli and spring onions and enjoy!  

  
My recipe for Party Food Mini Burgers can be found here and you can find more delicious recipes made in the SousVide Supreme over at my friend Karen's blog Lavender and Lovage.


Disclaimer: I was sent a SousVide Supreme Promo Pack which consists of:  a SousVide Supreme water oven, Vacuum sealer which includes 10 pouches.  2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook

RRP: £506:98 (£422.48 excluding VAT) it is mine to keep in return for blog posts and a total of twelve recipes.

Thursday

Peter's Sofrito and Marc's Spicy Yakisoba - Two Great Recipes!

Today, I thought I'd share with you two recipes I made recently from two fantastic blogs. The first being Peter's recipe for Sofrito over at Kalofagas.
As soon as I spied it with my little eye, I had to make it.

Peter's Sofrito
I followed his recipe exactly, apart from using pork escalopes as I had some in my fridge.

I also served mine with Greek roast potatoes and I have to say this recipe was so lovely. I cooked mine in my tagine, any excuse to use it!
The pork was really lovely and tender and the sauce was dee-lish.

For the potatoes, I par boiled them in lightly salted water for a few minutes.
Drained the water from them using the lid of the saucepan, gave them a shake to fluff up the edges. Drizzled them in a good amount of olive oil and squeezed with lemon juice. I put some lemon wedges in with them and seasoned with a little more salt and pepper and dried Greek oregano. Popped them into a pre heated oven - 200C/400F/Gas6 for about 45 minutes, turning them and basting with the oil half was through.

Marc's Spicy Yakisoba
The second recipe I had a go at was Marc's Spicy Yakisoba over at No Recipes.
I know I mentioned making this in my last post and so I've already said how yummy it was. Such a lovely and easy stir fry that as soon as I saw Marc's post I knew I'd be making it.
Again, I followed Marc's recipe exactly and I used chicken. It was amazing with a nice tingly spice to it and the crunchy vegetables, it was just totally yummy.
My photo is not making this dish look as nice as it really is so pop over to Marc's to see how it ought to look!

So, thanks you two for these great recipes, both of which I will make again and I really enjoy reading both blogs!

Wednesday

Teriyaki Salmon and Some Other Nice Things

Quick and simple is what I was after yesterday! So, out came the kitchen foil and salmon yet again.
I made it up as I went along finding more things to add to my foil parcels.
Therefore the whole dish was made from bits and bobs in my fridge - for example just half a bell pepper is needed and one carrot - nothing too costly, just left overs really.
The picture below is one salmon fillet ready for the oven.

I prepared this before I went to work, so when I arrived home all that was needed was to pop the parcels into the oven and stir fry some rice noodles.
Da da - dinner sorted!
You will need to serve 2:
2 pieces of salmon fillet - skinless
a bottle of Teriyaki marinade - you wont need the whole bottle though!
1 small cube of fresh ginger root (half and inch cube) - peeled and finely diced
Put the salmon fillets into a small dish and add a good dose of the marinade and the chopped ginger. Cover with cling film. Keep basting them and leave for at least half an hour.
Preheat your oven to 200C/400F or Gas 6
Meanwhile, you can prepare the rest of the ingredients.
1 small carrot - sliced into very thin strips
half of a red bell pepper, or any colour you fancy - sliced into thin strips
1 small red onion - again sliced into thin strips
half of a fresh green chili pepper - de-seeded and sliced very finely
a lime - slice half of it and keep half for squeezing over that salmon later on
a little olive oil
How to do it:
Remove the salmon from the marinade but reserve the liquid for later.
Get yourself a two large pieces of good quality kitchen foil - the thin stuff isn't any good as it will tear easily.
Drizzle a little olive oil on each piece of foil.
Lay one piece of salmon in each foil - you will be making a parcel from the foil.
Add equal amounts of the sliced ingredients, bell pepper, onion, carrot and lime to each parcel and sprinkle with the chopped chili pepper.
Squeeze the lot with a little lime juice from the half you kept earlier.
Drizzle with a little of the marinade liquid and a little olive oil.
Bring the foil up each side till they meet and make a parcel.
Pop them onto a baking tray into a preheated oven for about 20 minutes - depending on the size of your salmon pieces.
The end result was yummy. My picture isn't too good, but you can get the idea through the blur!

I served the salmon in the foil with some stir fried rice noodles that I'd added a little soy sauce to when stir frying. Simple and delicious!

Top Tip;
Did you know you can freeze fresh ginger root? It doesn't loose any of it's flavor and so you can be sure to always have some handy! All that happens to it is it goes soft. It defrosts in no time at all and can be used as normal.
So, next time you buy some freeze a bit in a plastic bag.

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