surimi royal

Konnyaku stake
ingredients:
konnyaku 1bag (240g)
soy sauce 1tbsp
sake 1tbsp
mirin 1tbsp
sugar 1/2tbsp
chilli 1 or 1/2tsp
sesami oil 1tbsp
sesami 1tbsp

method:
1. cut the both side of connyaku surface in lattice patteren and then cut it in 2cm/inch cubes.
2. boil some water in a small pan, add the konnyaku and boil it for 2-3min to remove the smell and harshness. Remove the konnyaku from the pan and drain.
3. heat a frying pan with table spoon of sesami oil and add the chilli braking into 2 (or chopped depending on the heat you would like to have. if you are using powder chilli, add after konnyaku) then add the konnyaku. Fry them for a few minutes.
4. Add the soy sauce, sake, mirin and sugar into the pan and cook it untilall most of the sauce are absorbed. Sprinkle the sesami and serve.

Ingredients:

Chicken wings 1kg
Flour for dusting Some
Oil for frying 1litter
Sesami 1tbsp

saurce
Soy source 100cc
Mirin (sweet sake) 100cc
Sake 50cc
Sugar 3tbsp
Sweet chilli sauce(optional)

Methods:

1. Cut and separate chicken wings and drumstics then dust them with flour.
2. Pour all the saurce ingredients in a sauce pan and bring up to the boil. Remove from the heat and pour into a big bowl or container. If you fancy a spicy ones, just add chilli sauce a table spoon or so in the end (if you want spicier, use non- sweeten chilli. always check the taspe)
3. Heat the oil in 170c and fry them about 4min until golden and crispy. Drain the excess oil.
4. Put all the wings and dramstics into the sauce. Sprinkle the sesami and mix them well with the sauce and serve.

Ingredients:

Method:

Put all the ingredients in a bowl and add the boiling water. Stir well until its all together and firm.

After kids play, put the dough in a tight sealed container to put away.

Lamb kleftiko

This is easy to cook real Greek food at home.

It looks good and hole family can enjoy with no fuss. Once you cooked, it will be on your recipe book.

Ingredients:

Method:

1. Preheat the oven in 180c or gas mark4.
2. Cut baking paper two sheets in a meter long size and placed in a baking tray in cross.
3. Heat splash of oil in a large frying pan and brown the lamb both sides then drein the excessed oil and placed in centre of the baking paper on the tray.
4. Poke holes in the lamb evenly with knife and push the garlic slives in then season with salt and pepper, Oregano, lemon juice and oilve oil. put bay leaves and cover the lamb with the paper and sealed to make a percel.
5. Put in the oven to roast for 1hr 30min. leave the lamb for 20min to rest then ready to serve.
Fried rice (optional)
Splash the olive oil in a frying pan then add the cold cooked rice. Season with salt and pepper and paprika and fry them for 5min, ready to serve with lamb. alternatively, serve with roast potatos. Enjoy.

Jack O'lantern sushi

Famous Halloween character jack o’lantern face usually curved on pumpkin, I made them with sushi.
I used smoke salmon and nori(seaweed) for pumpkin with face and green beans for stalk.
It’s fun snack or looks good as party food. Rather having too much sweets on this day, I tried something different and it’s tasted as good as it looked.

spooky biscuit

These are made of cracers with cream cheese on top and decorated with seaweeds. It’s quick to make and works! It doesn’t cost much to make fun on the table.

This is lovely I love them. We normally have them in a cold winter but I eat them all year around. It’s perfect for snack or lunch. If you rapped individually and freeze them, microwave to quick snack any time. Believe me or not, this is better than the those you can get it from the Chinese shops.

Ingredients:

Directions:

1. put dried shiitake mushrooms in a bowl add 200ml hot water and leave it until mushroom is totally soaked and softened. Finely chopped onion and fly them until golden brown then leave them to cool.
2. Making buns; Pour hot water into milk (should be lukewarm) then add sugar and yeast, mix well to activate yeast. Put flours, salt, baking powder in a large bowl pour into 1. knead the dough until its smooth then add lard and knead well once again. Put the dough in a bowl cover it with dump cloth or wrap and leave it in a warm place until dough become double the size.
3.  While dough is rising make filling. Squeezed excess water of shiitake mushrooms and finely chopped. Grated pinch of ginger. Put all the filling ingredients into a large bowl and mix them well. divide filling into 8 balls.

4.punch the dough to release the gas and divide into 8 pieces then roll into a small ball. Cover and rest the dough for 10min.

5. Roll it out and flatten the dough with rolling pin into 10cm circles. Place filling in a center of the dough and gather all the edges in the top centre to cover the filling and close the dough. Cut grease proof paper in 10 square cm and place the bun. Cover and leave them in a warm place for 30min.

6. Steam the buns for 15min and ready to serve.

This is orange flavoured vanilla cheese cake. It’s very easy to make and lovely.  I didn’t have a vanilla pod, so I used vanilla extract instead also used lemon juice instead of lemon zest but it still worked. He used cherry comport on top of the cake but you can be without it or even try different fruit. I put some blackberry sauce which picked from my garden and made myself. He said this American syle cheese cake is on the menu in The Fifteen Trattoria.

cooking time: 1hour 20min.
serves 4 people

Ingredients:

Directions:

1. Cut the chicken into 2 inch pieces. Finely chopped garlic, onion, Tomatos and bell pepper. Small diced bacon and chorizo.

2. Season the chicken with salt and pepper anddusted with flour.  Heat the olive oil in paella dish or pan. Add the chicken and fly until golden brown. Also cook the prawns and squids for a couple of minute. Take them out on a plate and cover with a foil.

3. Infuse chicken stock with safron.

4. Stair the chorizo and  pancetta (bacon) in the same pan until brown and crispy. Add garlic, onion and bell pepper until soft. Then add the shells and cook them in wine. Take out the shells and add the rice and stair. Now add chicken, papprika and chicken stock, stair it well heat in high temprature until it started to bubble, then turn down and leave to cook  on medium heat for 10min.

5. Add the peas, prawn,squid, shell cover the top and cook for further 10 min.

6. Lastofall, scatter the chopped parsley leaves and lemon wages and serve immediately.