Thursday’s Chicken Teriyaki

Mid-week sorted with my oven cooked Chicken Teriyaki, so quick to make and low fat too as cooking straight in the oven so no need to fry first…

Serves: 4

Prep: 10mins
Cook: 1h 30mins

Ingredients: 3 skinless chicken breasts, 1 large green pepper, cup of orange juice, 3 tbsps. shop bought Teriyaki sauce (I used Clearspring), 2 tbsps. runny honey, 2 garlic cloves, 1 tbps. of flour, handful of cashew nuts and fluffy white rice to serve.

Method:

1. Preheat oven to 150CFan
2. Get an oven proof lidded dish/pan ready
3. Assemble all of your ingredients except the cashew nuts and chop the chicken and pepper into bite sized pieces and add to the pan
4. Thinly slice your garlic and mix with the chicken and peppers
5. Whisked together the orange juice, honey and Teriyaki sauce and pour over the chicken
6. Pop in the oven lid on and cook for 1h and 15mins
7. After this time take the lid off and sprinkle over 1 tbsp. of flour, mix well, add your cashews and pop back in the oven, lid on for 15mins
8. Once ready serve with fluffy white rice and enjoy!

As a three person household we had enough leftovers for a little ones lunch box too. I just let the rice and chicken cool, steamed some broccoli and mixed together with some of the sauce, topped with slices cucumber for a little Teriyaki rice salad lunchbox – yummy!

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Japanese Lunch Pancakes

Makes: 12 slices

Prep: 5 mins
Cook: 10 -15 mins

Ingredients: 6 eggs, 4 florets of brocolli thinly sliced, handful of watercress, 1 heaped tbsp. of rice flour, 2 tsps. soya sauce, 1 garlic clove thinly sliced, 1 chopped chilli, 1/2 tsp. of dried ginger, 1/2 tsp. baking powder, 1 tbsp. of oil for cooking

Optional Sauce: 2 tbsps. of tomato sauce, 1 tsp. of runny honey, 2 tsps. of Worcestershire sauce mixed together,
salad cream, seasame seeds.

Method

1. Beat your eggs, then add the rice flour and baking powder and mix again
2. Add the garlic, ginger and chilli mix well then stir in all your veg
3. Heat the oil in a large frying pan and add your egg mixture
4. Cook for 10 minutes or more on a medium heat until the pancake is set
5. Slide off onto a large plate and drizzle over sauce and sesame seeds if using
6. Cut into 12 slices and enjoy!

FYI You can substitue the veg for whatever you have in, peppers, sweetcorn, spinach, cauliflower etc.

Japanese Style Slow Cooked Turkey Leg with Red Wine and Miso

Looking for something different this week? Remember turkey isn’t just Christmas with this Japanese style, slow cooked turkey leg with umami flavours!

Prep: 5mins
Cook: 3 hours

Ingredients: 1 large turkey leg, (male if you can get it, as it’s even bigger), 1/2 a bottle of red wine, 1 heaped tbsp. of white miso paste, 2 tsps. Sesame seeds 4 peeled garlic cloves, 2 star anaise, 2 cinnamon sticks.

Method:

1. Preheat oven to 130F
2. Make some slits in the skin of the turkey
3. Pop the turkey leg into a deep lidded, oven proof pan
4. Add to the pan the rest of the ingredients, making sure to pour some over the top of the turkey
5. Put the lid on and cook in the oven for 1.5 hours
6. Take the turkey out and baste
7. Pop back in the oven for a further 1.5 hours
8. Allow the turkey to rest and serve with juices from the pan, which makes a great gravy
9. Enjoy!

Goes well with your choice of veg, rice, noodles and even roast potatoes. 

 

Mid Week Mushroom Madness: Vegan Buckwheat Soba Noodle Salad with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing,

Hi All,

Having recently got back from Japan, as a foodie, I am REALLY missing it, so was very excited when visiting my local supermarket to find some enoki mushrooms and felt inspired.

I have a cupboard at home that I try and keep stocked up with lots of different flavours from around the World so with the help of ingredients I already had, was pleased to be able to come home and rustle something up for lunch today that really hits the spot; Buckwheat Soba Noodles with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing, and here is the recipe – enjoy!

Serves: 2

Prep: 10mins
Cook: 14mins

Ingredients: 2 person serving of buckwheat soba noodles, 1 avocado, punnet of enoki mushrooms, tsp. of white miso, 2 tsp. of sesame oil, 2 tsp. of brown rice vinegar, 2 tsp. soya sauce, 1 heaped tsp. of Korean red pepper flakes.

Method:

1. Cooked the noodles as per instructions, then place into cold water, drain and set aside
2. Pop the mushroom with 1 tsp. of white miso into a pan with a little water and simmer for 10mins
3. Meanwhile chopped your avocado into chunks and mix into the noodles with the sesame oil, brown rice vinegar and soya sauce
4. When 10 minutes are up, take your mushrooms off the heat and place into very cold water for a minute to stop cooking process and drain completely
5. Mix the drained mushrooms into your noodle mix and sprinkle the Korean red chilli flakes over the top
6. Dig in!

Want more? Check out some of my other noodle recipes here:

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

Thanks x