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Sunday, 24 July 2011
KitchenVoyage Specials
On this holiday sit-down with your laptop beside the pool and enjoy our KitchenVoyage Specials
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Brighton Restaurants Reviews by David Pring
This Summer Visit Brighton and discover all the restaurants that Kitchenvoyage has reviewed for you!
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KitchenVoyage Celebrity Chefs
This Summer discover all the recepies from our famous world-wide Celebrity Chefs. |
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Monday, 18 July 2011
Japanese Celebrity Chef Harumi Kurihara
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| 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
More Celebrity Chef recepies: Carluccio - James Reeson - Jaime Oliver
Uramaki –Zushi . Inside-out sushi rolls
Ingredients
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Sushi
Vinegar
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300g sushi rice
1 avocado
Nori seaweed sushi sheets
8 crab sticks
Shiso leaves (perilla leaves)
Mayonnaise
Toasted sesame seeds.
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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
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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.
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Simmered pork with carrots
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| 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
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| 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!
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Okonomiyaki Japanese Pancake
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| Okonomiyaki Japanese Pancake |
Ingredients
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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)
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12 slices of bacon
1 tbsp ginger(minced)
Spring onions (chopped)
Mayonnaise.
Sauce: Mix 2tbsp of
ketchup and 2 tbsp Worcestershire sauce.
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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!
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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.
Friday, 15 July 2011
The Meadow Restaurant
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| Sunday Roast Beef at The Meadow |
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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!
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More Brighton Restaurant Reviews
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Wednesday, 13 July 2011
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.
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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
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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
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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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Monday, 11 July 2011
San Fermines Bull Running Recipes
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| A reveller falls next to a steer during the first bull run of the famous running of the bulls. REUTERS/Eloy Alonso |
Far away are the days that San Fermin was the days of the patron saint of the city, one of the last martyr death that the roman empire make in the last attempt to stop the expansion of the Christians and also seem to be far away the days of Ernest Hemingway visited the city and wrote the novel The Sun Also Rises and also begins to disappear the days where the Spanish families booked a restaurant for have a traditional meal with seafood, meat from the running bulls and perhaps some lobster, today the restaurant prefer to serve cheap food to the tourist and the local families go away from the city for avoid the 9 days of 24 hours of noise and drunkest for those that think that are following the step of the magnificent Ernest Hemingway.
However going to Pamplona still a real culinary experience where seafood, good quality meat and excellent vegetables dishes with very good Navarra wines still worth pay a visit at any time of the year to this proud city of the north of Spain.
Navarra Beef Stew style.
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3 onions (chopped) and 5 Garlic cloves (chopped)
3 carrots (diced). 2 hot red peppers (chopped)
2 bay leaves – 2 cloves - 1tsp cinnamon
2 tbsp. flour – 2 tbsp. chopped parsley
200 ml olive oil – 250 ml red wine - 3 tbsp. red wine vinegar.
800 ml organic beef stock.
1. If your butcher hasn’t done already cut the meat in bite-size chunks
2. Heat the olive in a large heavy pan and fry the meat in a medium high flame. Brown all sides.
3. Lower the heat to medium-low and add the onions and garlic and fry for 2 minutes. Season with salt and pepper and add the 2 tbsp. of flour. Stir everything.
4. Now put in the carrots and vinegar; add the bay leaves, cloves and peppers, plus the wine. Simmer for 2 minutes and add the stock.
5. Bring to boil, cover and simmer in a low heat for 2 hours. Stirring time to time.
6. Before serve sprinkle with cinnamon and fresh chopped parsley.
Pan fry Navarra Trout Style.
1 fresh trout per serve (cleaned and gutted)
4 slices of Serrano ham (per 2)
140g smoked bacon (diced)
2 garlic cloves (sliced)
Flour for coating.
Some wooden picks.
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1. Season the trout with salt and pepper and rest for 10 minutes.
2. Put a slice of ham inside of each trout and pierce all together with wooden picks and then wrap with an extra (or 2) slice of Serrano ham.
3. Coat the trout’s in flour and then shake for remove any excess.
4. Heat 3 tbsp. of olive oil in a large pan and fry the bacon until the fat start to run, add the garlic until begins to soft. Remove from the pan and set aside.
5. Now fry the trout for about 4 minutes each side, when the trout in golden brown in both sides and the bacon and garlic for another minute.
6. Serve the trout on a plate and scatter over the bacon.
Top 5 delicatessen items to buy in Navarra
Wooden Fire of Pimientos del Piquillo (Jar or canned)
Jar or canned white asparagus.
Smocked duck ham.
Roncal cheese from the mountain valleys of Navarra (is sharp taste)
Navarra Rosé wine made from the process named “tear the wine” (Rosado de Lágrima).
Follow the bull running at:
San Fermin TV
RTVE
and Felices San Fermines 2011!!
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