Subscribe to our free newsletter.
Join now!
|
Hot Potato Salad
Serves many
Ingredients
Boiling Potatoes - Cubed - 1 Kg (2.2 lbs).
Namida® Wasabi powder - 2 tsp
Tub of Sour Cream
Onion - finely chopped
Fresh parsley - chopped
Fresh Mint - chopped
Grated cheese - tasty
butter - for cooking
Method
1) Make up Namida® Wasabi powder with cold water into a stiff paste. Cover and put aside for 5 minutes to allow flavour to develop.
2) Mix with tub of Sour cream and put aside.
3) Peel and cube potatoes. Cook in salted water until just soft. Drain and put aside.
4) In same pot fry a finely chopped onion in butter.
5) Add drained potatoes back into pot.
6) Mix sour cream and wasabi mix into drained potatoes.
7) Add lots of well chopped parsley and mint.
8) Place into serving bowl, ensuring all ingredients are well mixed.
9) Grated cheese can be sprinkled over top.
Recipe supplied by Ann Newnham - Caterer - NZ
Barbequed
Onions and Wasabi
Serves many
Ingredients
Onions - thinly sliced.
Namida® Wasabi paste made with Namida® wasabi powder
Method
1) Slice or dice the amount
of onions that you would normally use for the meal you are preparing.
2) Heat some oil in a skillet,
fry pan or on the barbeque, or just heat the pan (preferred method).
3) Throw in the onions,
add a teaspoon of Namida® Wasabi paste per cup of onion.
4) Stir the paste into the
onions while they are cooking. Eventually the paste will disappear and
cook the onions until they are at the point where you like them.
5) Serve with whatever you
like.
Note: This method can be
used to add flavour to any vegetable that you would cook by this method.
This would include Hash Browns, cabbage, kumara, parsnips, and carrots.
Grilled
Spiced Potatoes
Serves many
Ingredients
Whole potatoes - skins on.
Namida® Wasabi paste made with Namida® wasabi powder
Namida® Wasabi & Ginger
paste
Namida® Wasabi & Chilli
paste
Namida® Wasabi Soy Sauce
Method
1) Wash as many potatoes
as you think you are going to need.
2) Microwave potatoes until
half done.
3) Make three cuts across
each potato, deep, but not all the way through.
4) Sprinkle each potato
with oil.
5) Sprinkle with spices
of choice (seasoned salt, onion, black pepper, etc.) over each potato and
on the skin.
6) Fill each slit with slices
of cheddar cheese, or fresh sliced garlic, or wasabi & ginger paste,
or wasabi & chilli paste, or hot wasabi paste, or wasabi soy sauce,
or hot peppers of choice.
7) Wrap each potato in individual
pieces of foil. Put on grill with indirect heat and close the lid (if your
grill has one).
Note: Takes about half an
hour to cook, poke with a fork to be sure. If you keep them away from the
direct heat source they can stay on longer, or put them on the top rack.
Easy
Tomato Salad
Serves many
Ingredients
Sliced Tomatoes - Salad
Type (Beefsteak are great).
Namida® Infused Vinegar
Extra Virgin Olive Oil
Shallots or Spring onions
Method
1) Slice as many tomatoes
as you think you are going to need.
2) Arrange the slices in
a flat dish. (We use a quiche dish)
3) Thinly slice the shallots
or spring onions.
4) Sprinkle the sliced shallots
or onions over the top of the tomato slices.
5) Pour the wasabi infused
vinegar over the tomatoes, leave 10 minutes.
6) Pour some olive oil onto
the mixture to suit your taste. Optional.
7) Serve either by itself
as an appetiser or as part of the main meal.
Note: This dish is a real
favourite in our house, and is based on a recipe that my French and Flemish
relatives use. The wasabi vinegar adds a significant other flavour dimension
that will impress your family and guests.
Rice Salad with Wasabi Dressing
Ingredients
Wasabi
Dressing
3 Spring onions (Scallions)
1 Sweet red bell pepper
1 small Cucumber; peeled
2 cups Cooked white or brown
rice
Method
1) Thinly slice spring onions.
2) Core, seed and dice red
pepper into small pieces.
3) Cut the cucumber in half
lengthwise and scoop out seeds. Can remove part or all of skin if desired.
4) Cut cucumber crosswise
thinly into crescent shaped slices.
5) Add vegetables and rice
to dressing and toss well.
Tempura Green Beans, Yellow Beans And Tofu
Serves 6
Ingredients
1 1/2 cups all purpose flour
1/2 cup cornstarch
2 tsp ground ginger
1 tsp salt
1/4 tsp ground black pepper
1 3/4 cups ice water
1 14 oz (400 gm) package
firm tofu
Vegetable oil (for frying)
24 yellow wax beans, trimmed
24 thin green beans, trimmed
Method
1) Combine first 5 ingredients
for the batter in the blender.
2) Add 1 3/4 cups ice water
and blend until smooth.
3) Transfer batter to shallow
dish.
4) Cut tofu horizontally
into 1/2 inch (12 mm) wide slices.
5) Cut each slice into 1/2
inch (12 mm) wide logs.
6) Arrange tofu in single
layer on several layers of paper towels.
7) Cover with paper towels.
8) Let stand 1 hour.
9) Pour enough oil into heavy
large Dutch oven to reach depth of 3" (75 mm).
10) Heat oil to 375 deg
F (180 deg C).
11) Working in batches,
dip beans into batter, shake off excess and add to oil.
12) Fry until golden, stirring
often, about 3 minutes per batch.
13) Using slotted spoon,
transfer to paper towels; drain.
14) Repeat with tofu and
batter.
Serve beans and tofu with
sauce.
Wasabi
Tofu Soup
Serves 6
Ingredients
For the broth:
6 cups water
1 Tbsp cooking oil
2 Tbsp ginger, minced
1 Tbsp garlic, minced
2 Tbsp cooking wine
2 tsp salt
4 Tbsp soy sauce
2 tsp Namida® Wasabi paste made with Namida® wasabi powder
Soup Ingredients:
1/2 lb. (225 gms) deep fried
tofu
1 block frozen tofu (see
instructions below)
1/2 Cup fresh mushrooms,
sliced
1/2 cup snow peas
1/2 cup cabbage, cut in
1/4 inch (6 mm) squares
1 cup rice noodles
Garnish:
1 Tbsp sesame oil
2 spring onions (scallions),
finely chopped
Dipping
Sauce
Method
1) To prepare the tofu,
first freeze overnight, then thaw it out.
2) Squeeze out excess water.
3) Cut into 2 inch (50 mm)
squares.
4) Combine the dipping
sauce ingredients.
5) Divide into six dipping
bowls.
6) Heat oil in a small cooking
pan.
7) Sauté ginger and
garlic until the garlic is brown.
8) Place the ginger, garlic
and remaining broth ingredients in a large pot.
9) Bring to a rolling boil.
10) Add the soup ingredients
to the broth.
11) Bring back to a boil.
12) Reduce heat to medium
low and cover.
13) Simmer for approximately
twenty minutes.
14) Garnish with sesame
oil and spring onions.
15) Serve hot into serving
bowls with dipping sauce.
Soba
Noodle Sushi
Serves 8 -10
Ingredients
1/2 pound (225 gm) soba
noodles, blanched al dente
1/4 cup finely sliced spring
onions (scallions), green part only
2 Tbsp light soy sauce
1 Tbsp rice wine vinegar
2 Tbsp wasabi oil (recipe
follows)
1/4 cup pickled ginger,
finely chopped
10 sheets of nori
1 cucumber, peeled and finely
julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
Garnish:
Spring Onions (Scallions)
1/4 cup toasted sesame seeds
Wasabi
Oil
Soy
Syrup
Method
1) In a large mixing bowl,
combine soba noodles, spring onions (scallions), soy sauce, rice wine vinegar,
wasabi oil, and pickled ginger.
2) Taste for seasoning.
3) On a sushi mat, place
one sheet of nori, shiny side down.
4) On the bottom third of
the nori, place a thin layer of the noodle mixture.
5) Place some cucumber and
peppers on top.
6) Roll tightly.
7) Moisten the top edge
of the nori with water to seal the sushi roll closed.
8) Slice and arrange sushi
on a white platter.
9) Drizzle it with wasabi
oil and soy syrup.
10) Garnish with spring
onions (scallions) and sesame seeds.
Tempura
Wasabi Crisps
Makes Lots
Ingredients
1 125ml Jar Wasabi root
in Sake.
1 60ml Jar Namida® Wasabi
Mayonnaise.
vegetable oil, for frying
For Batter
1 large egg
100g (4 oz) plain flour
sifted
150 ml (¼ pint)cold
water
Method
1) Thinly slice wasabi root.
2) Drink Sake or serve with
crisps .
To make the batter.
1) Lightly beat the egg
until the yolk is broken and starting to blend with the white.
2) Stir in the flour and
the water, until just combined, do not over mix the batter; there should
be a few lumps in the mixture.
3) Set the batter bowl in
a larger bowl filled with ice cubes or crushed ice.
To cook the crisps.
1) Heat about 12 cm (4")
of vegetable oil in a deep heavy based pan to a temperature of 180°C/350°F
or until a cube of bread browns in 30 seconds.
2) Dip the thinly sliced
wasabi root into the batter and then carefully slip them into the hot oil.
3) Fry the crisps five at
a time for about 30 seconds until the batter is golden and very crisp.
[They normally float when cooked.].
4) Drain on kitchen paper,
and keep warm while frying the remaining crisps.
5) Serve at once with the
Namida® Wasabi Mayonnaise.
|