People will be able to bid for the eggs online.

By: Joanne

Serves 6

Ingredients

6 medium sized beets
1 red onion, sliced
1\2 cucumber, sliced
5 T sour cream or yogurt
2 T mayonnaise
1 T balsamic or red wine vinegar
1\2 t dijon-style mustard
1\2 t wasabi paste
2 T dried dill weed or 3 T fresh dill, chopped
1\4 t canning salt
1\4 t black pepper

Method

1. Scrub and remove tops of beets.
2. Boil in water for about 45 minutes or until tender.
3. Drain hot water from post and refill with cold water.
4. When beets are cool enough to handle and peel, slice thinly and place in a salad bowl.
5. Add onion and cucumber.
6. In a separate bowl, combine sour cream, mayonnaise, vinegar, mustard, wasabi paste, dill, salt,
and pepper.
7. Pour over vegetables and toss to combine. Refrigerate 2 hours or overnight.

Serve chilled

Serves 4

Ingredients

12 chicken thighs or Turkey white meat
2 tb Olive oil
1/2 lb (250g) Dried apricots
1 1/2 cup Chicken broth
1 Lemon
1/4 cup Dry white wine
1/4 cup Flour

Marinade:

3 Or 4 onions
2 cloves Garlic
1 ts Ground coriander
1 tbs Wasabi & Ginger paste
1/4 ts Ground red pepper
1/2 ts Ground cloves

Method

1. Wash, skin, and bone chicken. Remove as much fat as possible. Set
aside.
2. Peel onions and garlic cloves.
3. Blend marinade ingredients in blender until they form a liquid paste.
4. Pour into large shallow dish, add chicken, and let stand for four hours, turning pieces
occasionally to expose all surfaces to the marinade.
5. Remove chicken from marinade, scraping off all you can, and set aside.
6. Heat broth and marinade in saucepan to boiling, then turn down to simmer.
7. Snip apricots into thirds with kitchen shears and add to sauce.
8. Heat oil in frying pan and brown chicken, 4 pieces at a time.
9. Place chicken in casserole, overlapping as necessary to make one layer.
10. Turn off heat under frying pan, pour in wine, scrape bits of chicken, etc. off pan
into wine, and add to sauce.
11. Grate rind from lemon, then extract juice and add both juice and rind to sauce.
12. Put flour in small bowl. Whisk in a cup of hot sauce, then add the mixture to the sauce,
whisking until smooth. Add the apricots.
13. Pour over chicken. (This can be set aside until you are ready to cook it: some delay will help the flavors blend.)
14. Preheat oven to 350 deg F (180 degrees C).
15. Bake for 1 hour, covered, until chicken is tender.
16. Serve with steamed Basmati rice.

Ingredients

6 tbsp sweet butter, at room temp
1/2 cup grated white horseradish, squeezed dry
2 whole scallions, finely diced
1/4 tsp wasabi powder
1/4 tsp ground ginger
1/4 tsp dijon mustard
1/2 cup dry, unseasoned bread crumbs
1 tsp finely chopped shallots
1/4 cup fresh lemon juice
1/4 tsp grated lemon zest
pinch of cayenne
4 medium salmon fillets (appx 1 1/2 ” thick)
3/4 cup white wine

garnish optional: lime slices

Method

1. Preheat oven 400 degrees f or 200 degrees c
2. Put the butter, horseradish, scallions, wasabi powder, ginger, mustard, bread crumbs, shallots, juice, zest, and cayenne in the bowl of a food processor
3. Pulse until the ingredients form a ball. this is the horseradish crust.
4. Place the fish on a baking sheet and cover with the wine.
5. Spread the horseradish mixture over the fillets, about 1/4 inch thick.
6. Roast the salmon for about 15 minutes or when the tip of the fish flakes when pierced with the tines of a fork.
7. Garnish with lime slices

Ingredients

1 pound green beans, trimmed and cut into 1-inch pieces
1 pound frozen shelled edamame
1/2 pound fresh bean sprouts
1/4 cup Japanese pickled ginger, minced
3 tablespoons liquid from jar of Japanese pickled ginger
2 garlic cloves, minced
2 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon wasabi powder or paste
1 teaspoon salt
4 scallions, minced

Method

1. Heat a large pot of lightly salted water to boiling.
2. Drop in the green beans and cook, stirring occasionally, for 5 minutes.
3. Add the edamame.
4. Place the bean sprouts in a colander in the sink. When the water returns to a boil,
drain the green beans and edamame over the sprouts in the colander. Rinse
with cold water to stop the beans from cooking.
5. In a large bowl, whisk together the pickled ginger, pickled-ginger
liquid, garlic, canola oil, soy sauce, wasabi, and salt.
6. Add the green beans, edamame, bean sprouts, and scallions and toss well.

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.

Serves many

Ingredients

Whole potatoes – skins on.
Namida® Wasabi paste made with Namida® wasabi powder
Namida® Wasabi Ginger paste
Wasabi Chili Relish
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.

Serves 6

Ingredients

1 Tbs dry red wine
1 Tbs Namida® Wasabi Soy Sauce
1/2 tsp sugar
3 tsp Namida® Wasabi Ginger paste
500 gms (1 lb) boneless round steak, raw, trimmed of fat, thinly sliced.
2 Tbs corn oil (or cooking oil)
2 Large onions, each cut into eight wedges
250 gms (1/2 lb) fresh mushrooms, rinsed, trimmed, sliced
2 celery stalks, bias cut into 5mm (1/4″) slices
2 small green bell peppers, cut into thin lengthwise strips
1 cup canned sliced water chestnuts, drained
2 Tbs cornstarch
1/4 cup water

Method

1) Prepare Marinade. Mix together wine, soy sauce, sugar, and wasabi & ginger paste.
2) Marinate meat in mixture while preparing vegetables.
3) Heat 1 Tbs of oil in a large skillet or wok. Stir fry onions and mushrooms 3 minutes over medium-high heat.
4) Add celery and cook 1 more minute.
5) Add remaining vegetables and cook 2 minutes or until the green pepper is tender crisp.
6) Transfer vegetables to warm bowl.
7) Add remaining 1 Tbs of oil into the skillet.
Stir fry meat in oil for about 2 minutes or until meat loses its pink colour.
9) Blend cornstarch and water.
10) Stir into meat.
11) Cook and stir until thickened.
12) Return vegetables to the skillet; stir gently and serve.

Note: This is very nice served over jasmine rice, but plain boiled rice is almost as good.

Ingredients

8 Hamburger Patties*
4 Hamburger Buns
4 Tbs Namida® Wasabi Mayonnaise
8 tsp Namida® Wasabi & Chilli paste
1 tsp Namida® Wasabi paste made with Namida® wasabi powder
1 medium onion – diced or sliced small
8 slices Tasty Cheddar cheese
2 Tomatoes – sliced

Method

1) * Thaw the Hamburger patties if frozen.
2) If making your hamburger patties from scratch, add the Namida® Wasabi & Chilli paste to the mix and combine well.
3) Heat a heavy cast iron skillet or wok. Toss in the diced onions (no oil), with the Namida® Wasabi paste and stir fry until the onions are translucent and start to brown slightly. Stir to mix well. Remove from heat and let cool while the hamburger patties finish thawing.
4) When the hamburger patties are thawed completely, spread the Namida® Wasabi & Chilli paste over both sides of the patty.
5) Take 1 patty and place a slice of cheese on it and then spread a generous amount of the onion and Wasabi mixture to within 10mms (1/2″) of the edges of the patty.
6) Take a second patty and lay on top of the first, carefully use your fingers to seal the edges of the patty together.
7) Repeat with the remaining hamburger patties, cheese slices, and onion mixture.
If you are very careful with these assembled patty melts you can cook them on the grill. Otherwise cook them in the skillet you cooked the onions in, just wipe it out and heat it before cooking the patty melts.
OR you can put them on a broiler pan and broil in the oven.
9) Cook until the patty melts are done. (We normally cook them until the cheese oozes out).
10) Spread some of the Namida® Wasabi Mayonnaise on both sides of the hamburger bun, put the melt into it and place a slice of cheese and tomato on the top half of the buns and add any other garnishes as required.

Note: With our family we find the cook cannot keep up with the demand, so be prepared to supply more than one burger per person.

Ingredients

1/2 cup Fresh white breadcrumbs
2 medium Onions, thinly sliced
2 Tbs Chopped fresh parsley
4 8-oz (225 gm) beef sirloin (tenderloin steaks) – about 1 1/2 inches (40 mm) thick
2 Garlic cloves, minced
7 Tbs Chilled butter
Garlic-Wasabi sauce for steaks

Method

1) Preheat broiler.
2) Combine breadcrumbs, parsley and garlic in small bowl.
3) Melt 2 Tbsp butter in heavy large skillet over medium-low heat.
4) Add onions and sauté until tender and golden brown, about 15 minutes.
5) Meanwhile, season steaks with salt and pepper.
6) Broil until cooked to requirements, about 4 minutes per side for medium rare.
7) Sprinkle breadcrumbs over steaks.
Broil until breadcrumbs are golden brown, about 2 minutes.
9) Bring sauce to simmer.
10) Remove from heat.
11) Gradually add remaining 5 Tbs butter, whisking just until melted.
12) Arrange onions in center of 4 plates.
13) Top with steaks.
14) Spoon sauce around steaks and serve.