Feeds:
Posts
Comments

Posts Tagged ‘sesame seeds’

Sesame Miso Trout

Posted in Fish, Food, tagged , , , , , , , , , , , on 10 December 2024| Leave a Comment »

Everyone loves trout in our house and especially with miso – a master combination.

Wine Suggestion: You need a white with a touch of acidity and umami-savouriness here to both balance and compliment the flavours. Something like the Höpler Grüner Veltliner from Burgenland in Austria would work a treat.

Sesame miso trout – serves 4

  • 4 fresh trout fillets, skin on
  • 4 tsp white miso paste
  • 3 tbsp toasted sesame seeds
  • 2 tbsp olive oil, plus a bit extra for the veg
  • a knob of butter
  • 4 pak choi, sliced into big pieces
  • 6 scallions, finely sliced

FOR THE GLAZE:

  • 4 tbsp sweet chilli sauce
  • 1 tsp white miso paste
  • 2 tsp sesame oil

Heat the oven to 200C/180C Fan/Gas 6.

Line a baking sheet with non-stick paper.

Whisk the ingredients for the glaze together in a bowl alongwith 6 tbsp of water, then set aside.

Season the fish fillets and spread the miso paste on the flesh side. Sprinkle the sesame seeds on top and press down so they stick to the paste.

Heat the oil in a frying pan over a medium heat. Add the fish fillets, sesame seed side down, and fry for 2-3 minutes, or until golden brown. Carefully turn them over and fry for another 2 minutes on the skin side. Add the knob of butter and when it foams, use a small spoon to baste the trout with it.

Transfer the fish to the lined baking sheet, skin-side down, and cook in the oven for 7-8 minutes or until just cooked through.

Meanwhile, wipe the frying pan clean, add a little oil and put over a high heat. Add the pak choi, scallions and seasoning and stir until just wilted.

Spoon the veg onto a serving dish and put the fish on top. Add the glaze ingredients to the pan and gently warm until just bubbling, spoon over the trout and serve.

(Original recipe from Mary’s Foolproof Dinners, BBC Books, 2024.)

Read Full Post »

Sticky Miso Chicken on Sesame Pumpkin

Posted in Chicken, Food, tagged , , , , , , , , , on 28 January 2023| Leave a Comment »

We love pretty much anything with miso. This miso chicken roasted on a bed of sesame pumpkin is an excellent combination.

Wine Suggestion: We’re on a sherry so for this dish we pulled La Gitana Manzanilla out to find if it worked and were delighted to find it really does. If you have a Manzanilla/Fino to hand give it a go, otherwise find a textural Chardonnay which balances the flavours with an extra stalkiness and more time in bottle.

Sticky miso chicken on sesame pumpkin – serves 3

  • 1.5kg pumpkin, thinly sliced (we used crown prince)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp sesame seeds, plus extra to garnish
  • 1 scallion, thinly sliced, to serve
  • coriander leaves, to serve

FOR THE STICKY MISO CHICKEN:

  • 95g white miso paste
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 60ml mirin
  • 2 tbsp brown sugar
  • 1 tbsp brown rice vinegar
  • 6 skinless and boneless chicken thigh fillets

Heat the oven to 240C/fan 220C/gas 9 and line a large baking tray with baking paper.

Toss the pumpkin slices in a large bowl with the olive oil, sesame seeds and a good pinch of salt. Spread the pumpkin out over the baking tray and bake in the hot oven for 20 minutes.

To make the chicken, put the miso, sesame oil, soy sauce, mirin, brown sugar and brown rice vinegar into a large bowl and whisk to combine. Add the chicken and toss to coat, then set aside.

After 20 minutes, top the pumpkin with the chicken fillets and pour over any remaining marinade. Roast for another 20 minutes or until the chicken is cooked through.

Sprinkle over sliced scallions, coriander leaves and sesame seeds to serve.

(Original recipe by Donna Hay in Olive Magazine, Christmas 2020.)

Read Full Post »

Crispy Purple Sprouting Broccoli with Poached Eggs

Posted in Food, Vegetarian, tagged , , , , , , , , , , on 24 April 2021| Leave a Comment »

Who says you can’t have broccoli for breakfast? It’s purple sprouting broccoli season and we can’t resist buying when we see it. Also good on a slice of toasted sourdough.

Crispy PSB with poached eggs – serves 2

  • 300g purple sprouting broccoli
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 tbsp vegetable oil
  • 1 tbsp sesame seeds
  • poached eggs, to serve

Heat the grill to high.

Meanwhile, steam the broccoli until tender, about 5 minutes, then dry well with kitchen paper.

Put the soy sauce, honey and vegetable oil in a bowl and whisk to combine.

Put the broccoli into a roasting tin, pour over the marinade and toss gently, then sprinkle over the sesame seeds. Put the tin under the grill for 5-8 minutes or until the broccoli is crispy.

Divide the broccoli between warm plates and top with a poached egg. Serve with some toast if you like.

(Original recipe by Rosie Birkett in BBC Good Food Magazine, April 2019.)

Read Full Post »

Honey-glazed Chicken Wings

Posted in Chicken, Food, Gluten-free, Party Food, tagged , , , , , , , , , , , on 9 November 2019| 2 Comments »

Honey glazed chicken wings

We love a good chicken wing and the only way to eat them is with your fingers – like we need an excuse. Cheap as chips too. What’s not to love?

Wine Suggestion: keeping it simple we pulled out a bottle of the Petit Mazuret Viognier from southern France. Not complex, but rich and able to stand up to the flavours of the chicken; a very satisfying accompaniment

Honey-glazed Chicken Wings – serves 6 as a starter

  • 1kg chicken wings
  • 2 tbsp clear honey
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds
  • 100ml sour cream
  • 100ml buttermilk
  • 100g mayonnaise
  • 2 tsp lemon juice
  • pinch of smoked paprika
  • 2 red chillies, deseeded and finely sliced
  • celery sticks, to serve (optional)

Heat the oven to 200C/200C fan/gas 6.

Put the wings in a large roasting tin. Mix the honey, soy and ½ tbsp sesame seeds in a bowl, then pour over the wings. Mix well with your hands to coat, then roast for 20 minutes or so until browned, sticky and cooked through.

Meanwhile, combine the sour cream, buttermilk, mayonnaise, lemon juice and paprika. Season well, then chill until ready to serve.

When cooked, sprinkle over the rest of the sesame seeds and the chilli. Serve with the dip and some celery sticks if you like.

(Original recipe from BBC Good Food)

 

Read Full Post »

Sticky Chicken Drumsticks

Posted in Chicken, Food, Party Food, tagged , , , , , , , , , , , , , on 14 January 2015| 2 Comments »

OLYMPUS DIGITAL CAMERA

We love Tom Kerridge’s food but find his recipes can require a lot of work. Not so with these sticky drumsticks but you will need to find some malt extract to go in the marinade. We got ours in a good deli but health food shops should also stock it. We’re confident you’ll like the drumsticks enough to make them again and use it up.

Beer Suggestion: to complement the malt extract it makes sense to try a malty beer and we suggest searching out one of the many craft beers in your area. Our pick this time was the Five Lamps Dublin Lager which is a pilsner style but with a malty kick.

Sticky drumsticks – serves 4

  • 12 chicken drumsticks
  • 2 garlic cloves, grated
  • 3cm piece of ginger, peeled and grated
  • 2 tbsp sesame oil
  • 3 tbsp sesame seeds, toasted lightly in a dry frying pan
  • 1 bunch scallions, trimmed and finely sliced
  • 1 green chilli, finely sliced (seeds left in)

For the marinade: 

  • 160g runny honey
  • 160ml dark soy sauce
  • 300ml chicken stock
  • 120g malt extract

Pour the honey for the marinade into a small stainless steal pan and warm on a medium-high heat. Continue to cook until it starts to turn a deep shade of amber (easier to spot if you have a pot with a light coloured interior), then pour in the soy sauce and chicken stock to stop it cooking further. Bring the mixture to the boil and whisk in the malt extract. Take off the heat and allow to cool.

Put the drumsticks in a bowl and pour over the marinade. Mix in the garlic and ginger, cover the bowl with cling film and leave to marinate in the fridge for 2 hours at least or overnight if you can.

Preheat the oven to 170C/Gas 3.

Put the drumsticks in a roasting tin with their marinade. Cook for 45-50 minutes, basting a few times, until the chicken is cooked through and the meat comes off the bone easily. The drumsticks should be glossy and sticky.

Remove the tray from the oven and immediately drizzle with the sesame oil and toss in the sesame seeds. Throw in the scallions and the chilli. Roll the drumsticks around in the dish to make sure they are evenly coated.

Serve hot or cold.

(Original recipe from Tom Kerridge’s Best Ever Dishes, Absolute Press, 2014.)

Read Full Post »