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Posts Tagged ‘Soy sauce’

Honey & Soy Glazed Salmon with Green Quinoa

Posted in Fish, tagged , , , , , , , , , , , , , , , on 23 February 2023| Leave a Comment »

And so we’ve realised that we do like quinoa after all. This green salad is delicious and the quantity given below is half that suggested by Neven Maguire. Feel free to double if you think you can manage it.

Wine Suggestion: We think this suits a young, fruit forward Cabernet Franc like Olga Raffault Cuvée Domaine. Unoaked and joyful dark cherry fruits with a crispness and earthiness that really complements the kale, spinach and watercress.

Honey and Soy Glazed Salmon with Green Quinoa – serves 4

  • 100ml soy sauce
  • 3 tbsp honey
  • a good pinch of chilli flakes
  • 1 tbsp rapeseed oil
  • 1 tsp sesame oil
  • 4 salmon fillets, skin on

FOR THE QUINOA:

  • 75g quinoa
  • 150ml vegetable stock
  • 50g curly kale, remove the stalks
  • 50g baby spinach
  • 50g pistachios, toasted and chopped
  • 40g watercress
  • ½ an avocado, diced
  • ¼ cucumber, deseeded and finely diced
  • 1 tbsp chopped coriander
  • lime wedges, to garnish

Rince the quinoa then put into a small saucepan with the vegetable stock and bring to the boil. Cover with a lid and simmer gently for 10-12 minutes until tender and the stock has been absorbed. Tip into a large bowl and leave to cool.

Put the soy sauce, honey and chilli flakes into a small bowl and whisk to combine.

Prep the rest of the ingredients for the quinoa and fold them gently in to the cooled quinoa. Taste and season with salt and black pepper.

Season the salmon fillets, then heat a non-stick frying pan over a medium heat. Add the rapeseed and sesame oil, then fry the salmon fillets, skin side up, for 2-3 minutes, until lightly golden. Turn them over gently and cook for another 4 minutes. Turn the heat to hight and pour in the honey and soy mixture. Allow to simmer for a couple of minutes, spooning the sauce over the salmon, it should thicken to a syrupy sauce.

Put the quinoa onto a large serving platter and sit the salmon fillets on top. Drizzle over the syrupy sauce and garnish with the lime wedges.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)

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Soy Sauce Chicken

Posted in Chicken, Food, tagged , , , , , , , , on 22 January 2023| Leave a Comment »

Happy Chinese New Year and all good fortune in the year of the rabbit. We celebrated with this simple version of a classic, super tender chicken with a delicous sauce.

Wine Suggestion: If you feel like a white, go for a Marsanne like Andre Perret’s VdP version from the Northern Rhone. That’s what we did.

Soy sauce chicken – serves 4

  • 1kg chicken thighs
  • 1 tbsp rapeseed oil
  • 4 scallions, 3 cut in half, 1 finely slice on an angle, to serve
  • 1 thumb-sized piece of ginger, grated
  • 3 star anise
  • 2 bay leaves
  • 240ml light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp Shaoxing rice wine
  • 3 tbsp dark brown sugar
  • 1 tbsp cornflour mixed with 1 tbsp water
  • steamed jasmine rice and steamed greens to serve

Season the chicken with salt and set aside.

Heat the oil in a wok, then add the 3 halved scallions, ginger, star anise and bay leaves. Toss for about 5 minutes until fragrant.

Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, 2 tbsp of the sugar and 480ml of water. Turn the heat up to hight and bring to the boil.

Slide in the chicken thighs, skin side down, in a single layer. Add more water if need to just about cover the chicken.

Turn the heat to low, cover with a lid and leave to simmer for 35 minutes. Turn the chicken over and cook for another 10 minutes.

Remove the chicken to a plate and leave until cool enough to handle, then remove the bones and slice. Arrange on a serving dish.

Meanwhile, strain the cooking liquid and discard the solids. Put 150ml into a small pan and put the pan over a medium heat. Just before it boils, add the cornflower mixture and 1 tbsp brown sugar. Remove from the heat once it’s at a nice thickness (you can add a bit more of the reserved cooking liquor if it gets too thick – you want it coating the back of a spoon).

Pour the sauce over the sliced chicken and sprinkle over the sliced scallion. Serve with jasmine rice and lots of steamed greens.

(Original recipe by Thy Lundkvist in BBC Good Food Magazine, January 2022.)

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Chicken & Soba Noodle Stir-Fry

Posted in Asian, Chicken, Food, tagged , , , , , , , , , , , , , , , on 17 May 2022| Leave a Comment »

In our house almost anything will be eaten if it’s mixed with noodles (though not mushrooms sadly … but we’re working on it). Any leftovers of this will make a popular lunchbox too.

Chicken & soba noodle stiry-fry – serves 4

  • 800ml chicken stock
  • 400g chicken breasts
  • 200g dried soba noodles
  • 2 tbsp rapeseed oil
  • a thumb-sized piece of ginger, grated
  • half a red chilli, deseeded and finely chopped
  • 1 red onion, thinly sliced
  • 1 carrot, peeled and finely shredded
  • 150g green beans, trimmed
  • 150g chestnut mushrooms, sliced
  • 1½ tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • a small handful of coriander leaves, roughly chopped

Bring the chicken stock to the boil in a pot, then add the chicken breasts and cook for 20 minutes. Make sure they are completely submerged in the stock. Remove the chicken breasts, shred with two forks and set aside.

Add the noodles to the chicken stock and cook according to the pack instructions. Remove the noodles from the stock with tongs and set aside, reserve the stock.

Heat the oil in a wok, then stir-fry the ginger, chilli and garlic for 30 seconds. Add the onion, carrot, green beans and mushrooms and stir-fry for 4-5 minutes.

Add the shredded chicken, the noodles, 50ml of the reserved stock, the soy sauce and the sesame oil. Toss to combine and heat through. You can add a little more stock for moisture if you need.

Divide between warm bowls and scatter the coriander over the top.

(Original recipe by Nadine Brown in Olive Magazine, May 2021.)

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Duck Breasts with Plum Sauce and Stir-fry Veg

Posted in Duck, Food, tagged , , , , , , , , , , on 10 October 2021| Leave a Comment »

Plums are in season and we’ve been trying to find ways to cook them. This plum sauce is really rich with warm spices and it would be good with many things. We stashed the leftovers in the freezer for another night. Save the leftover duck fat in the fridge for roast potatoes, you won’t regret it.

Wine Suggestion: Whenever we’re in the southern part of France we can’t escape duck. Tonight’s wine match followed suit with a Grenache, Syrah, Carignan blend, the Roc des Anges Sega de Cor. Smooth and silky plums, sloes and raspberry flavours grounded in a seductive stony character.

Duck breasts with plum sauce and stir-fry veg – serves 4

  • 4 duck breasts, with skin on
  • 25ml sunflower oil
  • 4 carrots, finely sliced on an angle
  • 400g of cavolo nero or half a green cabbage, remove the core and shred the leaves
  • a bunch of scallions, sliced on an angle
  • 2 cloves of garlic, grated
  • 1 tsp finely grated ginger
  • 2-4 tbsp soy sauce

FOR THE PLUM SAUCE:

  • 400g plums, remove the stones and quarter
  • 2 shallots, sliced
  • 50g brown sugar
  • 1 tsp grated ginger
  • ¼ tsp Chinese five spice
  • 25ml red wine vinegar
  • 200ml red wine
  • 2 tbsp soy sauce

Make the plum sauce first. Put all of the ingredients into a small saucepan and place over a medium heat. Bring to the boil, then reduce the heat to low and simmer for 20 minutes or until the plums are very soft. Whizz using a stick blender or food processor until smooth. Taste and season with more soy sauce if needed.

Use a sharp knife to score the duck skin and fat in a diamond pattern, but don’t cut the meat. Season and place in a frying pan, skin-side down. Put the pan over a medium heat and cook for about 10 minutes or until the skin is golden and the fat rendered. Leave to rest for 5 minutes, then cut into slices. Pour off the duck fat and keep for potatoes another day.

While the duck rests, stir-fry the veg. Put a wok over a high heat until smoking, then pour in the oil and add the carrots. Stir fry for 2 minutes, then add the cabbage, scallions, garlic, ginger and 2 tbsp of soy sauce. Cook for another couple of minutes or until the veg is softening but still with some crunch. Tip into a serving dish and add more soy sauce if needed. Serve with the duck and plum sauce.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, Harper Collins Publishers, 2013.)

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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.)

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Asian-spiced fish with mushrooms

Posted in Fish, Food, Healthy, tagged , , , , , , , , on 13 December 2010| Leave a Comment »

Believe it or not … this is actually a delicate, white fish (hake) and not a badly burnt chop as the picture might imply. We blame a wonderfully rich and dark soy sauce (yum scrum) but if you use a lighter soy sauce like Kikkoman it may be more pleasing to the eye!

We made this because we haven’t had proper fish (ie. not shellfish) for a while and we’re trying to cook healthily  for a few days before Christmas takes over.

Asian-spiced fish with mushrooms (serves 4 – we halved the fish and mushrooms but not the sauce and served with rice for 2)

  • 25g butter
  • 4 tbsp soy sauce
  • finely grated zest of a lime
  • 1 mild red chilli, thinly sliced in rings
  • 4 x 175g firm white fish fillets, skinned and boned (we used hake)
  • 200g mixed mushrooms, trimmed but left whole or at least chunky
  • coriander leaves to serve
  1. Heat the oven to 200C/fan 180C/gas 6. Melt the butter in a little pan, then stir in the soy sauce, lime zest and chilli. Tip this into a shallow (non-metallic) dish and add the fish, splashing it well in the marinade. Set aside for about 10 minutes.
  2. Take the fish out of the marinade and put it on a baking tray. Toss the mushrooms in the marinade and scatter them around the fish, drizzling the rest of the marinade over the top. Roast for 6-8 minutes, until the fish is cooked and the mushrooms are sizzling. Scatter with coriander and serve with rice or noodles.

(Original recipe from Ainsley Harriot – not someone we often cook from).

If you are serving rice you could try Jono’s foolproof rice cooking method which he got from Madhur Jaffrey:

For 4 people:

Combine 300ml long-grain/basmati rice with 500ml water. Add 10g butter and bring to the boil. Cover tightly (we use tinfoil and a lid), turn heat to very very low, and leave it be for 25 minutes. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and serve. Perfectly cooked rice!

Jono and Julie

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