Lemon Crumbed Fish with Tartare Sauce
Marinated Chicken & Cucumber
1/2 cup bread crumbs
1/4 bunch parsley, finely chopped (optional)
1/2 garlic clove, crushed
lemon zest from 1/2 lemon
1 tbsp olive oil (or more)
1/8 cup tartare sauce
2 pieces of salmon (with thickness of about 2cm)
boiled potatoes and vegetables, to serve
- Preheat oven to 200 degrees C.
- Combine parsley, garlic, breadcrumbs, lemon zest and olive oil in a bowl. Bring the mixture together and add more olive oil, if necessary, until moist enough to pat onto the fish.
- Spread a layer of tartare sauce on one side of the fish. Pat the breadcrumb mixture on top and press to adhere. Repeat with other slice of fish.
- Bake the fish for 10-15 minutes until the crumb is browned and the fish is cooked.
- Serve with a dollop of tartare sauce, boiled potatoes and vegetable.
3 chicken thighs with/without skin
1/4 cup water
2 tbsp. sake
1 tsp. salt
¼ cup soy sauce
4 ½ tbsp. sugar
2 tbsp. mirin
2 tbsp. sesame oil
1 tsp. sake
- Discard both ends of the cucumbers and peel the skin, leaving some part unpeeled for the look.
- Cut the cucumbers in “rangiri style”, making long, thin diagonal cuts while rotating one-quarter between every cut.
- Cut the chicken into bite-sized pieces.
- Place the chicken in a frying pan skin side down and add the Seasonings A.
- Cover and start cooking over medium heat. Simmer for 2 minutes, then turn the chicken over and continue simmering covered for 2 minutes. Turn off the heat.
- Continue cooking with remaining heat and make sure the chicken is cooked through.
- Combine Seasonings B in a large air tight container.
- Remove the warm chicken from the pan and add in the container.
- Add the cucumbers and mix well. Let marinate for at least 10 minutes. You can keep in refrigerator up to 2-3 days. Serve at cool or room temperature.
Green Tea Muffins
1 2/3 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 tbsp matcha green tea powder, or to taste
1/2 cup white sugar
75g cup melted butter
1 cup milk
- Preheat oven to 175 degrees C. Line a 6 hole muffin pan with paper muffin cases.
- Whisk the flour, salt, baking powder, matcha, and sugar together in a mixing bowl; set aside. Whisk together the egg, melted butter, and milk in another bowl. Stir the milk mixture into the flour mixture until just moistened. Divide the batter among the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.
Honey Soy Sauce Chicken
12 chicken mid joints (or other chicken parts; for drumsticks, marinade overnight for more flavour)
Freshly ground black pepper
4 Tbsp (1/4 cup) honey
4 Tbsp. (1/4 cup) soy sauce
2 Tbsp. sake
- Rinse the mid joints under cold water and pat dry.
- Combine the seasonings in a Ziploc bag. A little tip: I keep the measuring cup upside down to get the last drop of honey while I do next step.
- Prick the mid joints all over with a fork and season with salt and pepper.
- Add the mid joints in the Ziploc bag and squeeze the air out, zip up the bag . Coat the mid joints with marinade all around by rubbing them. Marinate for at least 30-60 minutes and of course you can marinade overnight.
- Preheat the oven to 220 degrees C. Place the mid joints in a baking pan. Make sure the mid joints are not overlapping each other and the skin side is up. Pour the marinade liquid over top. Bake for 20-30 minutes.
- Baste the mid joints a couple of times during the baking. If the mid joints are done and the top is not browned, you can change the oven setting to broil until the top is nicely browned. If the top is browned too fast while baking, cover with a sheet of aluminum foil to stop the chicken from burning. Serve immediately.