The feijoa is an unusual fruit originating in South America and grown in southern Russia, Iran and New Zealand. Their distinctive aroma comes from the chemical compound methyl benzoate and the taste divides opinion sharply – either you gag or find it ambrosiac. This dish takes them to the next level. Perfect for preserving too.
Sami was craving for pasta in Tokyo and I very reluctantly went into a Japanese-Pasta-Fusion joint, Spajiro. This is a retro-engineered version of the very satisfying dish I had there that makes natto, the infamous fermented soy beans, accessible even for the sceptics. Continue reading Spajiro Spaghetti
Another staple dish of Japanese izakaya “tapas” cuisine. Traditionally, this is made with gobo, a Japanese burdock root but works well with carrots, turnips and salsify. Easy and fast to make. Continue reading Kinpira
Something that often frustrates me with roast chicken is all the juices that go to waste, and modern chickens have a lot of water in them. This Moroccan dish collects all that into a more-ish stew of lightly assembled flavours to great effect. Continue reading Chicken Tagine with preserved lemons and olives
Classic Italian flavours and a beautifully simple preparation. Continue reading John Dory with tomatoes
I have a permanent dispute with my wife over how to cook rice. This method from The Guardian collates the best advice.
Take 450 g basmati rice, rinse briefly and soak in cold water for 30 minutes, drain well.
Place in a wide pot over medium heat with 585 ml cold water and a large pinch of salt. Bring to the boil, stir, cover and reduce heat to low. Cook for 25 minutes.
Remove from heat, stand 5 minutes.
The amount of water is likely different for Jasmine (Thai) rice. I will update the post when I’ve worked that out.
An usually hearty and spicy Japanese tsukemono (pickle).
500 g thin long eggplants
2 tsp / 10 grs salt
100 ml water
1 tbsp hot english mustard (Colemans’s)
1,5 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
Cut eggplant into irregular bite-sized pieces wioth the rangiri technique. Mix with salt, add water and weigh down with a plate and weights. Let stand for 4-5 hours until a lot of liquid has been released. Drain and squeeze out moisture. Blend mustard and the rest of the ingredients. Add to the drained eggplant and mix. Serve topped with chopped shiso, shiso seeds or some yukari powder.
From: Tsukemono – Ikuko Hisamatsu