Category: rice

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asparagus beef food garlic rice steak

teriyaki ribeye steak with garlic fried rice

teriyaki ribeye steak

I’ve been a mild Japanophile since I was a teenager. The best games of the time came from Japan; you had to import them at extortionate prices. As such we pored over every detail and absorbed a lot of Japanese along the way. I took a Japanese module at university to bolster this further, reading James Clavell’s Asian Saga along the way. I’ve always dreamed of going to Japan some day.

It’s against this backdrop I gleefully accepted an invitation to Matsuri St James in the heart of London’s Mayfair. Established in 1993 as a joint venture between the Kikkoman soy sauce manufacturer and a Japanese rail company, Matsuri was among the first restaurant in the country offering tableside teppan-yaki, food freshly cooked on a hotplate.

With a glut of other food writers we were treated to an excellent four course meal. We sampled sushi first, as the sushi chef prepared identical nigiri at astonishing speed. He told me the first month of his training was entirely spent measuring out 15g portions of rice repeatedly, so he is now blindingly accurate. The sushi itself was just as you expect, subtle, refined and clean-tasting.   This was followed by crisp and light Tempura vegetables, with an umami-rich dipping sauce flavoured with daikon.

And then the teppan-yaki mains. And what mains they were. The ginger-scented black cod was delicate in texture but dynamite in flavour, packing an awful lot into the innocent looking portion. If you go, make sure you try this one.

An enormous steak arrived next, angry dark meat picked out by creamy yellow fat. After searing on one side the chef flipped it and CAKED it in sea salt. After a few minutes more he scraped the salt off having done it’s job, and sliced the now rare-cooked meat and served it immediately. This is where teppan-yaki works; if you’d simply been served some slices of meat you would’ve missed the spectacle of an enormous hunk of beef being served. The steak itself was excellent, served with a garlic fried rice.

The meal finished with a bafflingly underthought ice cream, crepes and pineapple, flambéed for no other reason than to make people go “ooooh” when the Grand Marnier flames licked the ceiling.

The meal was sensational. Really good ingredients treated with respect. I’d love to return but the pricing is so far out of my bracket a visit would have to be very special indeed.

As a tribute, I cooked a Japanese meal for some friends. We started with sushi…

Followed by tempura veg…

But the recipe I really wanted to share with you is my interpretation of the steak ‘n’ rice dish. A humble piece of ribeye steak (my favourite cut) cooked sous-vide (not essential but the way I like it; if you don’t have one of these contraptions you can cook your steak the way you prefer) in Kikkoman’s teriyaki sauce and egg fried rice cooked with plenty of garlic and vegetables. It’s not quite the same as a visit to Matsuri St James… but it’s a darn fine dinner.

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teriyaki ribeye steak with garlic fried rice

Author Gary @ BigSpud

Ingredients

  • 250 g ribeye steak
  • 100 ml Kikkoman's teriyaki sauce
  • 4 cloves garlic crushed
  • 1/2 teaspoon sugar
  • 1 onion diced
  • 1 bundle asparagus sliced
  • 2 carrots peeled and diced
  • 1 mugful cooked rice cooled
  • 2 eggs beaten
  • Sea salt

Instructions

  • Sous-vide the steak with 70ml teriyaki sauce at 60C for 1 hour. Put aside until ready to cook.
  • Get a wok and a frying pan over a very high heat. Put a splash of oil in the wok and add the garlic and sugar. After just a few seconds add the onion, carrot and asparagus and stir fry for 3 - 4 minutes until starting to go tender. Add the rice and continue to stir fry until warmed through.
  • In the other frying pan sear the steak for 60 seconds on each side, adding half the remaining teriyaki sauce to the pan at the end to glaze. Remove to a board then slice into thick fingers.
  • Add the egg and last of the teriyaki to the rice and stir for another 60 seconds. Spoon into bowls and serve with the steak slices on top. Sprinkle a little sea salt on the exposed flesh of the beef.
Categories
aubergine coconut courgettes creme fraiche cumin food lime rice tomato video

roasted vegetable chilli with parmesan wedges

Those lovely people at Vouchercodes.co.uk asked me to come up with a family-friendly money-saving recipe.  Just for them I made roasted vegetable chilli with parmesan wedges. They filmed it to boot. Watch the whole recipe below on YouTube:

Fun fact: I wasn’t going to make wedges, it was supposed to be polenta fingers. Unfortunately the wrong ingredients were delivered! Disaster. A quick rummage around the store cupboard and I settled on (what else) potatoes instead.

Make sure you pop along to see others in the series, such as Meemalee’s Burmese Chicken Noodles and Helen’s Blue Cheese and Fig Gnocchi.

My full recipe is below:

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roasted vegetable chilli with parmesan wedges

Author Gary @ BigSpud

Ingredients

  • 3 courgettes
  • 1 teaspoon fennel seeds heaped
  • 1 teaspoon cumin seeds heaped
  • 2 cloves garlic
  • 1 red onion
  • 1 tin tomatoes
  • 2 red peppers
  • 1 teaspoon smoked paprika rounded
  • 1/2 teaspoon chilli powder
  • 1 tin kidney beans
  • 300 g long-grain rice
  • 1 tin coconut milk
  • 4 baking potatoes
  • 2 tablespoons grated parmesan
  • 1 lime
  • 300 ml creme fraiche

Instructions

  • First the veg prep: peel and quarter the onion, thickly slice the courgette, half the peppers and deseed, and quarter the lime. Cut the potatoes into wedges.
  • Get a large casserole dish over a low heat, the oven on to 180C, and a saucepan over a medium heat.
  • Lay the wedges in a single layer on a baking tray. Scatter over half the parmesan with a drizzle of olive oil and a pinch each of salt and pepper. Roast for 40 minutes, turning occasionally.
  • Put the fennel seeds, cumin seeds, garlic and onion into the food processor with a pinch of salt and whizz to a paste, then add the tomatoes to blitz further. Add to the large casserole pan. Add the paprika and chilli powder.
  • Add the courgettes and peppers to the baking tray, season with salt, pepper and oil and put in the oven for 20 minutes until softened.
  • In the saucepan, dry fry the cumin seeds for a minute to get nice and aromatic, then add the kidney beans and their juices. Allow this to simmer away. After 5 minutes add it to the tomato pan.
  • Wipe out the kidney bean pan and add the rice and coconut milk. Simmer until the rice is tender, then leave covered until needed.
  • 5 minutes before they're done, scatter the remaining parmesan over the potatoes and allow to crisp.
  • Roughly chop the griddled veg and also add to the tomato pan.
  • Check the chilli for seasoning and then serve with rice, potatoes, lime wedges and a blob of creme fraiche.

Video

Categories
fish food rice tomato

pollock with jollof-style masala rice

I’ve been fortunate enough to work with quite a few people of Nigerian descent; without fail every one of them at some point has brought in jollof rice from home for lunch. This is a slight play on it. Usually the rice is simmered in tomatoes but this can be time consuming so I kept the parts separate until the last minute. I blended it with a gift from a colleague, a coriander-heavy blend of garam masala that he likes. The result is a spicy-sweet rich dish, topped with some aniseedy pollock. Satisfying, homely stuff and it’s easy to see why jollof is a Nigerian family staple.

Pollock with jollof-style masala rice (serves 1 but would be great in bulk):

1 pollock fillet

1 teaspoon fennel seeds

1 handful chopped onion (I like to use frozen for convenience)

1 cinnamon stick (I like Cinnamon Hill)

2 cloves

1 star anise

1 handful basmati rice

2 tablespoons chopped tomatoes

1 tablespoon garam masala

Lemon slices, to garnish

  1. Preheat the oven to 170°C. Get a saucepan and a frying pan over medium heats.
  2. Lay the fish on a piece of tin foil, drizzle over a little oil, salt pepper and the fennel seeds. Wrap up and bake for 15 – 18 mins until cooked through.
  3. Heat a little oil in the saucepan and add the onion, cinnamon, cloves and star anise. After they’ve had a minute add the onion and stir fry until softened.
  4. Meanwhile add the tomatoes and garam masala to the frying pan and bring to a simmer,
  5. Back at the onion, crank up the heat and add the rice with a pinch of salt. Toss well to coat in the aromatic oil, and then cover with boiling water to twice the level of the rice. Simmer for 10 minutes or until the rice is done, then turn off the heat and cover while you finish everything else.
  6. Check the tomatoes – they may need a little more salt or sugar to balance everything out. When ready, stir into the rice, top with the fish and drizzle with lemon.
Categories
coconut coriander cumin fish food rice spinach tuna

tuna with greens and coconut rice

I’m certain people who cook a lot, like me, ponder something along these lines: when you really enjoy a dinner, one that you made, what made it special? Was it the choice ingredients, or the exotic technique you used… or was it the company? Heston talks often about this theory – the atmosphere of a meal – and how you can recapture it. It’s often impossible.

I love having friends over for dinner. This occasion was a reunion of very old colleagues who had been through various trials together and come out as good friends on the other side. I took the rare opportunity to cook some fish and heaved a great pile of broadly-Asian-flavoured tuna and rice in front of us, and we all dug in. I know I cooked it, but I really enjoyed the meal. And I’d like to think it was the rare tuna, the fruity rice, or savoury greens, but I suspect that took a sideline to tales of disastrous bike rides, hasty pool tournaments and broken chopsticks. That’s what I enjoyed.

Tuna with greens and coconut rice (serves 3):

1 large mugful of rice

1 heaped tablespoon instant coconut milk powder

450g diced tuna (sustainably sourced, please)

2 tablespoons coriander seeds

1 tablespoons cumin seeds

1 tablespoon sesame seeds

A few mixed green crunchy veg, e.g. tenderstem broccoli, sugar snap peas

1 large bag of spinach

2 tablespoons oyster sauce

Soy sauce, to serve

Bunch of coriander, chopped

Chilli flakes, to serve

Lime wedges, to serve

  1. Get a saucepan over a medium heat and add the rice, coconut powder and twice the amount of boiling water to rice. Cover and simmer while you do everything else. When the water has subsided taste and check for seasoning.
  2. Get another frying pan very hot. While it heats up, crush the seeds along with salt and pepper together lightly. Scatter on to a chopping board and roll the tuna pieces all over to cover. When the pan is hot add a dash of oil and then stir fry the tuna for about 90 secs, until all sides are coloured. Remove to one side.
  3. Add the crunchy veg to the pan and toss for a couple of minutes. Turn the heat down to medium and add the oyster sauce, and then the spinach. Toss together briefly until the spinach wilts. Serve everything in a great pile, adding a drizzle of soy sauce and a sprinkle of coriander to everything, and plonk chilli and lime on the side for guests to pimp their own.
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