Celebrities Chef Recipes

Harumi Kurihara mix traditional japanese food with european flavours

 

Harumi Kurihara  host Your Japanese Kitchen at NHK channel. She is  famous in whole Asia for her several best-selling cook books  and cooking programmes where fusion typical Japanese food with western ingredients.

 

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

 Antonio Carluccio recipes from Piedmonte

Torino by stankuns

 Mixed fried surprise

Ingredients/6 serves

6 lamb cutlets on the bone, but beat out the meat until thin.

200g calves liver (thinly sliced)

200g chicken breast (cubed)

200g beef fillet (in thin escallops, sliced)

1 can artichokes heart (slices in half each artichoke)

1 aubergine (sliced)

1 chard (blanched and sliced)

2 crisp apples (peeled-cored- and thickly sliced)

12 amaretti biscuits

4 eggs beaten

Flour, olive oil for frying, lemon wedges to serve.

This recipe has a lot of ingredients, some people from piedmont even like with more kind of meats. So is after you how many of kind of meat do you like. But for me the vegetables can´t be miss, they help balance the dish and refresh your palate.

1. Dust all the meat and vegetables in flour, including apple and biscuits. And then coat them in a bowl of beaten eggs.
2. Heat a good quantity of olive oil in a large pan, and shallow fry everything, in batches if is necessary. I recommend start with vegetables and then the lamb, that will be the only one that requires about 5 minutes. The rest with 3 minutes should be golden brown.
3. Serve straight away in a big plate with the lemon wedges. You will surprise with the contrast of flavour and textures. Enjoy!!

 Savoy Cabbage parcels.

8 savoy cabbages leaves, boiled in lightly salted water for 5 minutes.

100g pork sausages

200g left over roast meat (thinly chopped)

2 eggs beaten

2 tbsp breadcrumbs

80g parmesan cheese (grated)

1 garlic clove (chopped)

                                                     Pinch of fresh  grated nutmeg.

                                                    25g butter. Oven at 170ºC

1. First boil the cabbage leaves and then drain and pat dry them.
2. In a bowl mix the roast meat, the sausage without skin, eggs, breadcrumbs, garlic. Mix all very well, then add the nutmeg and 50 g parmesan and season with a little salt and pepper to taste. Mix again.
3. Then in a board line the leaves, and put in each 2-3 tablespoons of the mix (that will depend of the size of your leaves.
4. Now fold the cabbage leaves making like parcels. If you want you can secure the leaves with cocktail sticks.
5. Put the parcels in a baking tray. Top each one with a butter and raimining parmesan. Bake for 35 minutes. You can serve this this hot or cold.

 Piedmontese ravioli with sage and butter.

1 pack of ravioli for 4 serves.

6 sage leaves

45g good quality butter.

80g parmesan

1. Cook the ravioli following the package instructions less 1 minute.
2. Melt the butter together with the sage leaves in a large pan, until start foaming.
3. When the ravioli are almost cook, drain them and mix them with the butter and sage.
4. Serve with plenty parmesan

 Artichoke salad.

12 heart artichokes or about 2x400g artichoke can.

3 tbsp white wine vinegar

1 tbsp caster sugar

3 tbsp of chopped parsley.

3 tbsp olive oil.

1. Drain the artichokes.
2. Heat in a small pan the vinegar with the sugar. Let the sugar dissolved. Leave to cool.
3. Now mix the vinegar with the parsley, olive oil and season.
4. Put the artichokes in a serving plate and pour over the mixture.
5. Before serving leave to absorb the flavour for one hour.

Zabaglione Ice-cream.

Zabaglione Ice-cream

16-18 free range eggs yolks for 6-8 serves.

300g caster sugar

200 ml marsala wine

500 ml whipping cream.

1. Put the eggs yolk with the sugar in a big bowl and whisk until foamy.
2. Heat a pan with water until start to simmer gently. Put over the bowl with the egg mixture, but be sure that the bowl doesn’t touch the water. Continuing whisking until the mixture gets thicker and become creamy and homogenous, but be careful no to crumble the eggs!
3. Leave to cool and pour in the marsala wine.
4. Whip the whipping cream until form soft peaks. Now fold into the egg mixture.
5. Place in an ice-cream maker and freeze.

Fruit Jam Tart.

Crostata di Cugna

 500g strong white bread flour.

200g butter (softened and cubed)

5 eggs yolk

200g caster sugar

1 tbsp vanilla sugar (optional)

Grated zest of 1 lemon.

350g of jam like peach, apricot, cherry or like in my case prune.(love it)

Oven at 180ºc

                                  

1. In a clean work surface pile up the flour, and make a hole in the centre for add the butter, eggs (4) sugar(s) lemon zest and a pinch of salt.
2. Now gradually draw al the ingredients in the flour and then with the palm of your hands knead quickly and lightly to obtain a smooth dough. If get but scramble add a splash of water. Wrap in clinning film and leave to rest in the fridge for 1 hour.
3. Take ¾ of the pastry and roll it a floured board, until is large enough to fit in a shallow baking tray.
4. Now you put the pastry in the tin or tray, fill it with your favourite jam.
5. With the rest of the pastry make a lattice for the tart.
6. Brush with the remaining egg yolk and bake for 25 minutes.
7. Serve cool.

Roast Quail with Endives by Gordon Ramsay.

Serves4. Timing 35 min.  Really nice salad but watch out 530kcl!

Salad

Vinaigrette

2 oven ready quails.                                         2 tbsp white wine vinegar

6 thyme sprigs                                                  ½ tsp Dijon mustard

20g hot melted butter                                       5 tbsp Walnut oil

2 chicory (white and red leaves separates)        2 tbsp olive oil

14 small basil leaves

50g walnuts.

Oven 200ºC

1. We need start cooking the quails, first filling the quails cavities with the thyme.
2. In a hot frying pan with a 2 tbsp olive oil brown the quail breast side down for 3 minutes pressing down onto the pan to get the best color possible. Now turn over and cook for another 2 minutes and basting a few of the hot butter over the bird.
3. Transfer the pan to the oven and roast for 5 to 8 minutes. Remove and let to cool.
4. Put the chicory (big leaves cut into quarters) walnut and basil in a big bowl.
5. For the dressing mix all the ingredients in a little bowl and whisk together very well, add some salt and pepper for seasoning. Pour over the bowl with the chicory.
6. Remove the breast from the birds and then slices them.
7. Serve the salad in the plates with the quail slices on top. 

 Quick Chicory salad with a really tasty dressing by Jaime Oliver.

Serves 4. Timing 20min. 

Salad

Vinaigrette

4 chicory (white and red leaves separates)   8 big basil leaves  

8 little basil leaves                                        1 garlic clove (peeled)

2 tbsp capers (drained)                                3 tbsp olive oil

                                                                   ½ tin of anchovies in olive oil

                                                                   1 tsp Dijon mustard

                                                                   2 tbsp natural yoghurt

                                                                   3 tbsp red wine vinegar

                                                                        

1. Arrange the chicory and basil leaves in a big salad bowl or already in a big salad dish.
2. In a liquidizer mix all the vinaigrette ingredients and whiz them. Take a taste, season with a few salt and pepper and add a splash of water, whiz again.
3. Put a tbsp. of olive oil in a hot pan, add the capers for 2 min.
4. Sprinkle the capers over the chicory leaves and drizzle with your salad dressing. Ready to enjoy.                                                                                                                                                                    Like more: French chicory salad and Chicory canapés

ALIVE, WATCHING AND COOKING following the recipes of chef James Reeson

Hot Cake and Fruit Breakfast

For the Hot cakes                      6 eggs                                 200g self-raising flour               100ml cream                            2 tbsp honey                           75g butter

Fruit Mix 10 strawberries (halved) 100g blue berries 1 banana (diced) 1 mango (diced)                           3 tbsp honey 75 ml dry white wine

1.    In a bowl break in the 6 eggs, add 2 nice tbsp. of honey. Beat all together and then add the cream, still beating until the cream is well incorporated.
2.    Now add the self-rising flour and  mix slowly until you have a medium thick batter with a dropping consistency (look photo)
3.    Heat on to medium-low and melt the butter in a pan. Try first with a gentle heat because you can burn the hot cakes.
4.    Add a dollop of the batter mixture on the pan, but try to no overcrowd, turn over after 3 minutes. When both sides are done, start with the next batch.
5.    Meanwhile the hot cakes are cooking in another pan in a medium heat you can add the honey, strawberries and the wine, and then the rest of the fruit. Give a boil for about 5 minutes.
6.    In a plate serve 2 hot cakes by person and straight over the top the fruit mix with the juices.

Hot cakes with mixed fruit

Arancini.(timing 2 ½ hours)

1 onion (diced)
250g ground beef
250 stewing beef
2 tsp crush garlic
1 glass red wine
1 basil bunch
400 ml tomato passata
1 tbsp tomato paste
150g frozen peas
1 tbsp olive oil.
300g Arborio rice.
2 beaten eggs

Flour for dust

Crumb bread for dust.

100g cheddar cheese (cubed in 1x1cms)

Enough olive oil to fry cover the arancini  shape

1.    First we need start cooking like a kind of Bolognese sauce. Heat the olive oil in a deep frying pan, add the onion and the ground and stewing beef, add the garlic, and wait to the meat is brown, now the wine and let boil for 2 minutes.
2.    Add the tomato pasta plus the basil and add 200 ml of fresh water. Bring to boil.
3.    Simmer for 2 hours in a very low heat.
4.    Put 1ltr fresh water in another pan and add the arborio rice, and simmer in a medium heat. The rice should be ready around 16 to 20 minutes. Set aside.
5.    Get ready a bowl or plate with the flour, another with the beaten eggs and another with the bread crumbs
6.    Three minutes before the Bolognese sauce will be ready add the frozen peas and let cool down.
7.    Now the tricky part is make the arancini shape. The idea is you finish with a ball of rice stuffed with the sauce and the cheese.
 8.    Once you have it dust the arancini in the flour shake any excess and then wet the arancini in the beaten eggs very quickly because at that point if you wet to much the ball is in risk of break up. Now move the arancini to the bread crumb and coat them. Set apart and follow with the rest.
9.    Heat the olive oil in a deep pan, the idea is when you introduce the arancini should be cover for the olive oil. Wait until the oil has a temperature of 100ºc or start to smoke.
10.    Introduce the arancini in batches and dont allow them to stick in the bottom of the pan. Remove them when they are golden brown. Should  take less than a minute.

1. Dust in flour 2. In beaten egss

3. Coat in breadcrumbs Ready to fry

  
Simple Chicken Curry.

1 onion (sliced)
2 garlic cloves or 1 elephant garlic (sliced)
2 pepper. 1 red & 1 green both sliced in lengthways strip
2 tbsp olive oil.
1 chicken breast (sliced)
2 tbsp roasted pepper meze
3 tbsp curry powder
200 ml stock (chicken or vegetable)
400 ml tomato passata
100 grams of desiccated coconut
 Some bread like flat bread or rustic will be fantastic with this dish

1.    Heat the olive oil in the pan and add the onion, garlic, peppers and fry for 2 minutes.
2.    Add the curry powder and desiccated coconut, stir for 1 minute.
3.    Put in the roasted pepper and tomato passata and 200 ml stock
4.    Lid on and simmer in a medium-low heat for 20 minutes.
5.    Turn in the chicken, and simmer for an extra 10 minutes lid on
6.    Serve with bread.


In conclusion I really enjoy cooking the James Reeson recipes, easy for beginner and nutritive and use ingredients that sooner or later you will incorporate as you are getting more confidence in the kitchen and feel comfortable for trying new flavour and spices.
The breakfast is a must once a week, the curry chicken leaves a fantastic taste in your mouth (and colourful lips) but I must admit the arancini are not easy to make and the way of cooking the arborio rice left me with a strong starch flavour in the back of my throat. But the Bolognese sauce work perfect with pasta or even you can cook a risotto bianco with parmesan and cover with this fantastic sauce. Ok sports see you alive and cooking!

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Celebrities Chef Recipes