KitchenVoyage European City Guides and Restaurants Reviews.

Kitchenvoyage can help you with some ideas for your holidays in 2011.
City guides to  SEVILLE - VENICE - GLASGOW - PENZANCE and our restaurants in Europe!

New Parasol - Seville Botanic Gardens - Glasgow

Penzance Bay Dorsoduro district - Venice

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KitchenVoyage European City Guides and Restaurants Reviews.

KitchenVoyage Specials

On this holiday sit-down with your laptop beside the pool and enjoy our KitchenVoyage Specials

Download The British Summer Food Calendar Special English Sausages recipes

Five Way to chill your body with Gazpacho! 7 Salads recepes with only 300 kcal!!

Ten Baked chicken recipes

Four recipes with radishes.

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KitchenVoyage Specials

Brighton Restaurants Reviews by David Pring

This Summer Visit Brighton and discover all the restaurants that Kitchenvoyage has reviewed for you!

China Garden The Meadow

Havana Spoon Latino Pintxo-Tapas Bar

Bankers Fish & Chips

The Ginger Pig

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Brighton Restaurants Reviews by David Pring

KitchenVoyage Celebrity Chefs

Harumi-Kurihara This Summer discover all the recepies from our famous world-wide  Celebrity Chefs.

Antonio Carluccio James Reeson

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KitchenVoyage Celebrity Chefs

Japanese Celebrity Chef Harumi Kurihara

Harumi Kurihara

 A few weeks ago I was trying to escape from the hacking scandal and get some fresh news when I landed in the NHK channel now in HD with SkyHd and discover that the channel is just not another news channel where they repeat again and again the same information. NHK offers  you a complete set of programmes  that will help you understand the Japanese culture and their landscaping.

One of the programmes is Your Japanese Kitchen where the chef Harumi Kurihara famous in whole Asia for her several bestselling cook books  and cooking programmes where fusion typical Japanese food with western style. She is like our Nigella and Jaime Oliver all together. Without doubt Your Japanese Kitchen shows very interesting recipes, the big shames are the two co-presenters Daniel Khan and George Williams who  are a real pain to watch like some of the program guest stars.

Today I leave  you some recipes I have tried recently from Your Japanese Kitchen but you have a lot more on their webpage and also in the TV channel which I highly recommend to record and just watch the last 3 minutes where it is quickly explained  the ingredients and how to cook the dish.

I need to admit as well that at the beginning I think will be more easy to get all the Japanese ingredients, the big English supermarket´s  have some but the best is go straight ahead to an Asian Market Shops,  this little corner shop in your commercial street can really surprise you! And also you will need some basic Japanese cooking utensil also easy to find in Asian Market, in general the prices are accessible for any economy, the more complicate to find and also more expensive are the traditional Japanese vegetables.

In Brighton not far from our favourite Chinese restaurant on Preston Street is a Chinese supermarket where I find all the ingredients that I need for recipes below (apart from the bonito flakes).

More Celebrity Chef recepies: Carluccio - James Reeson - Jaime Oliver

Uramaki –Zushi . Inside-out sushi rolls

Ingredients	Sushi Vinegar
300g sushi rice 1 avocado Nori seaweed sushi sheets 8 crab sticks Shiso leaves (perilla leaves) Mayonnaise Toasted sesame seeds.	100 ml rice vinegar 2 tbsp sugar 1 tsp salt. Put these 3 ingredients in a bowl or jar and mix until dissolve. Utensils: Sushi mat. Cooking paper

1.       Cook the rice and put on a wooden surface, pour over the vinegar mix very well and at the same time try to cool the rice to room temperature using a fan. That will prevent the rice to be too sticky.

2.       Peel and Slice the avocado in strips

3.       Put the paper and nori in the sushi mat. With a tablespoon put a few rice over the nori and spread very well all over the surface. Turn over the nori with the rice. And now put the avocado and shiso leaves over the nori just in the middle, and spread over the leaves a few mayonnaise and then the crab sticks.

4.       Roll tightly making sure ingredients stay within the roll and do not spill or ooze out.Nex t unroll and if the mixture is firm remove slowly the paper.

5.       Spread the sesame seeds in a big plate and coat the sushi roll in the sesame seeds.

6.       Cut the sushi into rolls. You need to press  the knife very firmly  to get a clean cut.

Uramaki –Zushi Step 1 Uramaki –Zushi Step2

Uramaki –Zushi Step3 Uramaki –Zushi Step4

Rolling Uramaki –Zushi  Press firmly

Rolling in the sesame seeds Ready to eat!

 Simmered pork with carrots

Simmering pork with carrots

1 carrot (diced)

100g thinly sliced pork belly

200 ml Dashi stock

2 tbsp soy sauce

2 tbsp sugar

2 tsp mirin

1.       Combine dashi stock, soy sauce, sugar and mirin in a pan and bring to boil.

2.       Put the pork slices in the pan Spread the pork piece by piece in the pan and simmer 4 minutes

3.       Put the pork aside and introduce the carrot into the pan. Then spread the pork over the carrots again.

4.       Now you need simmer the pork the Japanese use an Otoshibuta (a drop lid), really is a wooden lid that you can put right over the food to hold the ingredients together and keep them from scattering and help the ingredients absorb the seasoning. You can buy one or make one for yourself using aluminium foil, or instead you can  use a pan lid just one size less to your actual pan.

5.       Time to time baste the pork with the juices. Simmer for 10 minutes

6.        Turn off the heat and let absorb all the seasoning for another 10 minutes. Serve with rice.

 Quick Milk bread

Barbacuing Milk bread

100g plain flour

100g strong flour

2tsp baking powder

2tbsp sugar

Pinch of salt

100ml milk (room temperature)

2tbsp plain yoghurt

1tbsp vegetable oil

1.       Sieve the plain, strong flour and baking powder in a bowl. Add the sugar and salt.

2.       Pour over the milk and yogurt  and finally the oil, and mix with your hands very well until make a dough, work the dough for a couple of minutes.

3.       Now cover  the dough with cling film and leave rest for 10 minutes

4.       Put the dough over a working surface, sprinkle some flour over the dough and the surface. Spread the dough using your hands or with the classic rolling pin until you flat the dough until 2 cm approx.

5.       Cut it with a knife in pieces any size you like and shapes you like.

6.       Cook in a medium heat BBQ, grill or even pan fry!

Rolling the dough

Cut the dough in any shape

Okonomiyaki Japanese Pancake

Okonomiyaki Japanese Pancake

Ingredients
3 cabbage leaves (shredded very finely) 100g taro (genteelly grated) 200 ml plain flour 100ml dashi stock 5 eggs 150g shrimps (shelled) 5 squid rings (cut into pieces)	12 slices of bacon 1 tbsp ginger(minced) Spring onions (chopped) Mayonnaise. Sauce: Mix 2tbsp of ketchup and 2 tbsp Worcestershire sauce.

 

1.       In a bowl combine the taro with dashi stock and beaten egg. Add the flour, mix, add the cabbage and mix again.

2.       Now add and mix the shrimps, squid, ginger and spring onions.

3.       Heat a tbsp. vegetable oil in a medium size pan in a medium heat. Add part of your cabbage batter, spread in the pan and top cover with some bacon slices.

4.       After 4-5 minutes turn over the pancake. Cook for another 5 minutes.

5.       In another pan heat 1 tbsp of vegetable oil and, add 2 eggs, as soon you put in the pan break the yolk and immediately pass the pancake to the egg pan with the bacon side up. Cook for 1:30 minutes.

6.       Put the pancake in a plate with the egg side up and spread a tbsp. of mayonnaise and do the same with the ketchup Worcestershire sauce.. Add some dried green laver and top with dried bonito flakes if you can find it, if not  don’t  worry because already the dish will taste gorgeous!

Okonomiyaki  batter

Adding bacon to the pancake

I hope you have enjoyed  the recipes and it will be good idea if you try some of them. To be honest if you have been cooking traditional British and European food without influences cooking in Japanese food it  can be at the beginning  a bit tricky, but with practice you will master dishes like sushi and you will learn which condiments you can use a bit more or not. But at the end Japanese food is a great fun and is always good to know how to cook your food in a different way, sooner  or later you will find yourself fussioning your dishes with Asian flavours  and if you learn to cook some Japanese dishes the next time  you will appreciate more the food of a Japanese restaurant.

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Japanese Celebrity Chef Harumi Kurihara

The Meadow Restaurant

Sunday Roast Beef at The Meadow

Converted from an old banking hall this is a spacious venue decorated in neutral colours and well located in the attractive Palmira Square, minutes from Hove seafront. Most of the produce is locally sourced where possible. We tried their Sunday Roast menu recently. I had sirloin of Arun Valley beef with yorkshire pudding, shallot gravey and watercress served with a selection of vegetables and the potatoes are roasted in goose fat.This was a well cooked course on a par with the best roasts around East Sussex.

Rye Bay Plaice at the Meadow

Sunday Roast with side dishes

The rye bay plaice however was not as good and this reviewer thought that the fish portion was rather small for the price. However I would return to The Meadow restaurant as the staff are eager to please and the desserts here are truly scrumptious!

More Brighton Restaurant Reviews

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The Meadow Restaurant

ENGLISH SAUSAGES RECIPES

British and Irish sausages are among my favourites comfort food and for me have much more use than a simple English breakfast, but I more like my sausages in a bread sandwich ideal for picnic, summer concerts or even to watch Wimbledon. Here 3 British sausages ideas.

Two sausages by serves are the best measures. Two sausages are around 265 kcal.

Sausages Sandwich

Onions & tomatoes mixture

Sausages Sandwich in a roll bread

Serves 4. Timing 30m. kcals 483.

2 red onions (finely sliced)

1 tbsp. olive oil

2 tbsp balsamic vinegar

1 tsp. light brown soft sugar

½ tsp. thyme leaves (fresh if is possible)

8 pork sausages

120g cherry tomatoes

4 white bread rolls

Grill to medium-high

1.       Start cooking the sausages, read the package instruction, but approx. will take between 15 min and 20. Always depend on the brands

2.       Heat the oil in a medium-low heat and fry the onions until soft (about 10-15 min) stirring from time to time.

3.       When the onions are soft, add vinegar, sugar, thyme and black pepper, stir for 2 min.

4.       Add the tomatoes and stir for another 3 min.

5.       Halved the rolls and warm-up them in the oven.

6.       Serve. Fill the rolls with the onions-tomatoes mixture and the sausages.

Saltimbocca sausages sandwich

1. Wrap the sausages in parma ham with sage

2. Coat the sausages in flour.

Serves 4. Timing 30 min. Kcal 440

4 slices of parma ham.

8 sage leaves

4 pork sausages

2 tbsp. plain flour

2 tbsp. olive oil

35g butter

150 ml dry white wine

4 ciabbata or crusty bread rolls

1 garlic (peeled)

Grill to medium

1.       In a clean surface lay out a slice of parma ham. Sit a sage leaf on one edge and put one sausage on top. Roll up, wrapping the sausage with the sage in the ham. Repeat with the rest of sausages.

2.       Coat the sausages in the flour, shake any excess.

3.       Heat the olive oil and 25g butter in a frying pan. Use a low heat.

4.       Add the remaining sage leaves and stir in the sausages and fry until golden brown (10 min at least). Be careful can get a bit messy. Control your heat

5.       Pour in the wine and bubble gently for another 10 minutes, until the sausages are cooked and you have a thick sauce.

6.       Melt the rest of the butter, after turn off the heat

7.       Meanwhile the sausage rest, halve the bread and grill until crusty remove and rub the garlic.

8.       Serve. Fill the rolls with the sausages and spoon over a little of sauce.

Baked sausages with summer vegetables.

Serves 4. Timing 1.15 min. Kcal 550kcal

Baked sausages with vegetables for an easy sunday brunch

Baked sausages with summer vegetables

8 pork sausages

2 red onions (in wedges)

3 red peppers (cut in wide strips)

500g new potatoes (quartered)

250g cherry tomatoes

2 tbsp. balsamic vinegar

2 garlic cloves (sliced)

5 thyme sprigs and 2 tsp. of dried oregano

Oven at 200ºC

1.       Already in an ovenproof dish mix all the vegetables with the herbs and 2 tbsp. of olive oil. Season and roast for 15 minutes.

2.       Now stir in the garlic and stir the vegetables. On top sit the sausages and drizzle a little of extra olive oil over the sausages. Roast for another 20 minutes.

3.       Finally drizzle the balsamic vinegar, stir over the sausages and stir the vegetables as well. Cook for another 15 minutes, until golden brown.

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ENGLISH SAUSAGES RECIPES