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| Sesame butter radishes with lemon |
- 100 g unsalted butter, chopped
- 2 teaspoons sesame oil
- 3 bunches of mixed radishes, washed, cleaned
- Juice of 1 lemon, plus extra lemon wedges for serving
- 1 tablespoon each of roasted black and white sesame
- red sorrel, baby radish leaves, baby hiso, and sourdough for serving
1. Melt the butter and oil in a large pan over
medium heat and cook for 3 minutes or until nut brown. Add radish and cook in a
pan for 6-8 minutes or until tender. Transfer to a serving bowl.
2. Drizzle with lemon juice and sprinkle with
sesame seeds and lettuce leaves. Serve with sourdough and extra lemon.
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| Sesame beef with gochujang udon noodles |
- 400 g rock beef steak
- 2 teaspoons sesame oil
- 400 g udon noodles
- 50 g unsalted butter, chopped
- 150 g mixed Asian mushrooms, sliced
- 1/4 cup gochujang (Korean fermented chili paste)
- 1 tbsp tomato sauce
- 120g baby spinach leaves
- 1 bunch of broccolini, halved diagonally, blanched
- Chopped nori & roasted sesame seeds for serving
1.
Place the rock steak on a large baking sheet, season with salt flakes and
drizzle with sesame oil. Let the steak sit at room temperature for 30 minutes
or until the cold has gone in the refrigerator.
2. Cook the udon noodles according to the
instructions on the packet, collecting 1 cup (250 ml) of pasta water.
3.
Heat a lightly greased grill or chargrill pan over high heat. Grill the steak
for 3-4 minutes on each side until cooked to your liking. Remove from heat and
let rest loosely covered with foil for 10-12 minutes.
4.
In the meantime, heat half of the butter in a large non-stick pan over medium
heat. Add the mushroom and cook until golden brown for 2-3 minutes. Take out
and set aside. Add the gochujang and tomato sauce to the pan and cook for 1-2
minutes, stirring, until the gochujang is lightly caramelized. Add the pasta
water and bring to a simmer, simmer for 2-3 minutes until the liquid is
slightly reduced.
5.
Add the pasta, spinach, and remaining butter and stir until the spinach has
collapsed and the pasta is coated with the sauce.
6.
Spread the pasta on plates and top with strips of steak, broccolini, mushrooms, and nori. Sprinkle with sesame seeds to serve.
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| Puttanesca. of the Wood family |
- 100ml extra virgin olive oil
- 4 cloves of garlic, thinly sliced
- 6 high-quality anchovies in oil, drained
- 80g tomato paste
- 1 teaspoon brown sugar
- 400g can whole peeled tomatoes
- 1/4 cup (60 ml) red wine
- 1/2 teaspoon dried oregano
- 1/2 cup (75 g) pitted Kalamata olives
- 1/4 cup (50 g) capers in vinegar, drained
- 400 g bucatini noodles, prepared according to the package instructions
1.
Heat
the oil in a saucepan over low heat. Add the garlic and anchovies and cook for
10-12 minutes, stirring occasionally, until the garlic is soft and the
anchovies are melted. Add the tomato paste and brown sugar and raise the heat
to medium. Cook, stirring, for 5-7 minutes until the tomato paste is
caramelized.
2.
Add
tomatoes, red wine, and oregano and bring to a simmer, chop tomatoes with a
spoon. Simmer for 10-12 minutes, stirring occasionally, until thick and
reduced. Add olives and capers and simmer for 2 minutes. Season. Add hot
noodles to the pan and cover with the sauce to serve.
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This Asian egg
recipe is just what to cook when you don't feel like cooking
1.
Preheat
the oven to 180 ° C. Cook rice according to package directions, then set aside. 2.
Place
peanuts on a baking sheet and roast for 10 minutes, then remove, let cool, and
roughly chop. 3.
For the chili paste, mix the ingredients in a
bowl and set aside. 4.
Heat
the oil in a wok over medium heat. Beat an egg in a cup and when the oil is hot
use the cup to pour the egg in the center. Cook for 1 minute or until the
outside turns golden brown but the yolks are still runny. Remove with a slotted
spoon and repeat with the remaining eggs.
5.
Put
the rice on the plates, top with eggs, peanuts, herbs, and chili sauce. Serve
with bean sprouts, extra chili, and lime wedges. |
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