Tuesday, 23 September 2014

Recipe for Orange Sriracha Chicken

I'm always checking out the speciality ingredients section in Tesco, looking for inspiration and something new to try. I picked up a bottle of Sriracha sauce a little while ago and after a quick Google, found some recipes which combined lime and honey in a glaze for chicken. Only having orange juice to hand, I adapted the recipe to include this instead.

Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
The result; a deliciously moreish, sticky chicken that my boys couldn't get enough of.
Serves 4
  • 12 chicken drumsticks 
  • 2 tsp sea salt
Place the chicken drumsticks in a large bowl, sprinkle with salt and set aside

  • 1 medium onion, roughly chopped
  • 1 handful fresh basil leaves
  • 120ml orange juice
  • 4 cloves garlic, roughly chopped
  • 1 tbsp fish sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp tomato puree
  • ½ tsp freshly ground black pepper
Place all the marinade ingredients into a blender or food processor, puree until smooth.
Pour the mixture over the drumsticks, turning to coat.
Pop in the fridge and marinate for at least an hour, or overnight if possible

Orange Sriracha Sauce:
  • 120ml orange juice
  • 2 tbsp honey
  • 1 tbsp Sriracha (available from Tesco)
  • 1 tbsp butter
  • 1 tsp toasted sesame seeds (optional)
Add the orange juice, honey, sriracha and butter to a pan and bring to the boil.
Once at a boil, reduce the heat to a simmer and cook for another 5 minutes until thickened.

To cook the chicken 

Preheat the oven to 200.
Place the drumsticks on a wire rack, covering with a little of the marinade, and cook for 35-40 minutes, turning half way through, until the skin is golden brown.
Brush some of the orange sriracha sauce over the chicken pieces and cook for a further 5 minutes.
Remove from the oven and brush with more sauce, sprinkle with toasted sesame seeds to serve.

I made this to accompany my Wakame and Miso Udon Noodle Soup

Monday, 22 September 2014

Recipe for Wakame and Miso Udon Noodle Soup with Clearspring Organic

I was recently sent some Clearspring Organic Japanese products to create some delicious recipes with. Not knowing what would be in the box until it arrived, it was a little like Ready, Steady, Cook! You do remember the TV programme with Ainsley Harriott where guest chefs were given a bag of food to create a dish with??? Good :-)

So when my box of goodies arrived I was happy to find in there some brown rice udon noodles; should be fairly simple to create a dish with. Silken tofu; I've cooked with firm tofu before but this variety would be a first. And finally, (dried) wakame flakes; an edible seaweed which starts out as tiny flakes and once soaked in water, results in beautifully soft, sweet tender fronds. Wakame has huge health benefits, it is extremely high in nutritional value while being low in calories and minimal in fat content.

I think I could eat like this every day... so light, fresh and flavourful.

Recipe notes:
You could also add prawns or roast chicken to make this a more substantial meal.
I also made orange sriracha chicken to eat alongside the soup.

Recipe for Wakame and Miso Udon noodle soup
serves 4
  • 20g of Clearspring Wakame Seaweed
  • 40ml of light soy sauce
  • 2tsp sesame seed oil
  • 1 packet (300g) Clearspring firm silken tofu, cubed
  • 200g Clearspring udon noodles
  • 3 pints of water
  • 3 tbsp miso paste
  • 3 tsp rapeseed oil
  • 50g mange tout
  • 50g baby sweetcorn quartered
  • 50g sliced mushrooms
  • 50g brocolli
  • 1 red chilli deseeded and finely sliced
  • Spring onions to garnish
  1. Soak the seaweed in a bowl of water for five minutes. 
  2. Place the cubes of tofu in a bowl and pour in the soy sauce and sesame oil. Leave to marinade whilst the you prepare the rest of the soup. 
  3. In a heavy based pan bring the water to the boil and add the miso paste.
  4. In a shallow dish, mix the soy sauce and sesame seed oil. Add the miso soup and stir well, then remove from the heat. 
  5. Fry off the tofu in canola oil for a couple of minutes until golden brown. 
  6. Drain the seaweed and add it to the serving bowls together with the udon noodles and vegetables
  7. Pour over the miso and serve
  8. To garnish sprinkle with spring onions and a drizzle of sesame oil.

Enjoy x

Tuesday, 16 September 2014

Cooking with Bottlegreen

Started by husband and wife team Kit and Shireen Morris in 1989, bottlegreen has been making refreshing, clean crisp flavours for over 21 years. They first planted vines to make delicious elderflower wine, but as they waited for them to mature, they started producing elderflower cordial instead. They made this in their kitchen sink and sold it at farmers markets and local delicatessens. 
Bottlegreen Cordials
Bottlegreen cordial is the deliciously quaffable drink for you to enjoy relaxing by yourself or in an ice filled jug with a close group of friends.  It’s the perfect soft drink for you to sit back and enjoy some peaceful time away from your day-to-day hassles. They're also a great way to add flavour to your favourite dishes.
All cordials contain only the purest and finest natural ingredients blended together with clear spring water. Each one is as delicious as it is light, crisp and distinctive.
Bottlegreen cordials are also free from all artificial colours, flavours or sweeteners.

I was asked to test three different flavours in my cooking; Elderflower, Strawberry and Ginger and Lemongrass and was happy to use the recipes provided as a base, adding my own twist!
Seafood in Coconut, Ginger & Lemongrass sauce
Serves: 4
  • 300g of baby corn mange tout and broccoli
  • 2 shallots, finely chopped
  • 1 tbsp sunflower oil
  • 2 tsp Thai red curry paste
  • 2 tomatoes, skinned and chopped
  • 400ml canned coconut milk (use reduced fat if preferred)
  • 400g salmon fillet, skin removed
  • 300g peeled raw tiger or king prawns (thawed if frozen)
  • Juice from ½ large lime
  • 1 tbsp fish sauce
  • 2 spring onions, shredded
  • handful of fresh coriander, roughly chopped
  1. Cut the baby sweet corn in half lengthways. If the mange tout are large, halve them. 
  1. In a deep frying pan (or sauté pan), gently cook the chopped shallots until softened. Stir them into the curry paste, tomatoes, and coconut milk. Bring to boil and simmer for 10 minutes, or until reduced by half when the tomatoes are pulpy.
  1. Meanwhile, cut the salmon into 4cm chunks. Pat the prawns dry on kitchen paper. Add them to the sauce with the Ginger and Lemongrass cordial and lime juice, and then stir together. Add the vegetables, let it simmer for 5 minutes until the prawns turn pink and the salmon is cooked.
  1. Scatter over shreds of spring onion, chopped coriander and accompany with basmati or Thai jasmine rice. Ready to serve.

Recipe notes:
As with Thai food you need to add the four main elements; salty, sweet, sour and spicy. The heat in this dish comes from the curry paste. Taste, and if you need to add a little more heat, add some chopped fresh chilli. The sweetness comes from the small amount of added sugar in the cordial. I found this to be enough so no need to add anymoe. The fish sauce adds the sour element.