Archive for the ‘Sesame’ Category

Egg Fried Rice (BBC recipes)

November 14, 2016
  • 1 tsp rapeseed oil
  • 5 spring onions, thinly sliced
  • 1 red pepper, seeds removed and thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 head of broccoli, cut into small florets
  • 300g/10½oz freshly cooked basmati rice, cooled
  • 175g/6oz frozen peas
  • 3 eggs, lightly beaten
  • 1 tbsp soy sauce
  • 2 tsp toasted sesame seeds
  • sea salt and freshly ground black pepper
  1. Heat a wok until hot, then add the oil. When it is hot, add the spring onions and red pepper and stir-fry for 1–2 minutes, or until just softened. Add the garlic and stir. Add the broccoli and 4 tablespoons of water, then bring to the boil and simmer for 2 minutes, or until the broccoli is just tender and the water has nearly evaporated.

  2. Add the rice and stir fry for 2–3 minutes, or until hot through. Stir in the peas and cook for 1 minute.

  3. Meanwhile, in a bowl, beat together the eggs and soy sauce using a fork. Add the egg mixture to the rice and stir-fry for 2–3 minutes, or until the eggs have just set. Stir in the sesame seeds, then season with salt and pepper. Serve immediately.

http://www.bbc.co.uk/food/recipes/egg-fried_rice_85655

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Pomegranate Chicken Wings

September 20, 2016

pomegranate-chicken-wings-1 pomegranate-chicken-wings-2

Roast parsnips with maple syrup and sesame seeds (Oliver Rowe)

November 14, 2015

A roast wouldn’t be complete without these pale roots. These have the added sweetness of maple syrup and a scattering of sesame seeds for dramatic effect.

Serves 4
6 medium parsnips, cut in quarters lengthways, cores cut out
1 tbsp olive oil
1 tbsp sesame oil
4 tbsp maple syrup
Juice of ¼ lemon or 2 tsp cider vinegar
Sea salt
Black pepper
1½ tsp black sesame seeds
½ tsp white sesame seeds

1 Preheat the oven to 200C/400F/gas mark 6. Toss the parsnips in a big bowl with the oils and a pinch of salt and put them on a parchment-lined baking sheet. Drizzle any oil left in the bowl on top, plus a little extra olive oil, just for luck.
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2 Roast the parsnips until they start to caramelise (about 20 minutes). While they are roasting, take them from the oven a couple of times and toss them in the bowl you originally used. This will help them to roast evenly.

3 When they start taking on a little colour, tip them back into the bowl, drizzle with the maple syrup and the lemon juice or vinegar, toss them once more and return them to the oven.

4 When the maple syrup has gone sticky and the parsnips are golden brown (about 10-15 minutes) remove them from the oven and serve, sprinkled with some more salt and the sesame seeds.
Oliver Rowe, @OliverRowe

Pumpkin labne cheesecake (Dan Lepard)

October 11, 2013

First the labne: to make about 400g, take two 500g pots of natural yoghurt – around 2% fat, not the thick, Greek kind – and pour into a large sieve lined with muslin and sat over a deep bowl. Place this in the fridge for about 24 hours, and you’ll be left with a thick yoghurt the consistency of soft cheese.

For the crust
100g shelled walnuts
75g dark brown sugar
2 tbsp sesame seeds
50g unsalted butter, cubed
75g plain flour
½ tsp cinnamon

For the filling
400g cooked and very soft pumpkin
150g caster sugar
Finely grated zest of an orange, or 1 tsp orange extract
1 tsp vanilla extract
300g full-fat cream cheese
400g labne
5 medium eggs
Caster sugar and sesame seeds, to finish

Dan step 1: grind walnuts, sugar and seeds til fine. Add butter, flour and cinnamon

1 Have a 20cm round cake tin ready, either springform or with a removable base. In a food processor, grind the walnuts, sugar and seeds until fine. Add the butter, flour and cinnamon, and grind into a dough. Press this into the base of the tin evenly then bake at 180C/160C fan/350F/gas mark 4 for about 20 minutes, then leave until cold.

Dan step 2: Peel pumpkin, chop into cubes, bake or microwave, covered, without water, until tender

2 Peel the pumpkin, chop into cubes and bake or microwave, covered, without any water, until very tender. (Mine took three bursts of 5 minutes on high, stirring in-between.) Pour off any liquid and put the pumpkin in a sieve over a bowl to drain even more. Leave until cold, uncovered.

Dan step 3: puree pumpkin, sugar, zest, vanilla. Add cream cheese, puree; add labne, eggs; puree

3 In a food processor puree the pumpkin, sugar, orange zest and vanilla. Add the cream cheese, puree again, then add the labne and eggs and puree until smooth, scraping the bowl down as you go through the stages. Line the insides of the tin with a band of nonstick paper, add the filling, then bake at 160C/140C fan/325F/gas mark 3 for 60-70 minutes or until there’s only a slight wobble in the middle, or until the centre reaches 68C/154F on a temperature probe. Leave to cool on a wire rack then chill to set firmly.

Dan step 4: caster sugar in pan with 25ml water, bring to boil; cook until caramel. Add sesame seeds

4 To serve, put 100g caster sugar in a saucepan with about 25ml water, bring to the boil then cook until you have a light, golden caramel. Add 2 tbsp sesame seeds, swirl the pan to mix them through off the heat, then let the foam to drop. Spread spoonfuls of the toffee on to a baking sheet lined with nonstick paper, leave to harden, then break them up and pile them in a centre of the unwrapped cheesecake.

Triple-coated fried chicken (Dan Lepard)

October 8, 2013

Serves 2
One large chicken, jointed and skinned, with the breast meat cut from the bone
2-3 litres neutral-flavoured frying oil, such as rapeseed or corn

For the marinade
1 garlic clove, peeled and crushed
75g low-fat yoghurt
2 tsp caster sugar
1 tsp salt

For the batter
1 medium egg
280ml beer
175g plain flour

For the seasoned flour
175g plain flour
25g cornflour
1 tsp salt
One batch spice mix

For a general “herb and spice” flavour, I use 1 tsp each of ground black and white peppers, smoked paprika, ginger, mustard, coriander, allspice, dried thyme and dill, plus a finely crumbled chicken stock cube.

For a 5-spice blend, use 5 tsp each of five‑spice powder, ground ginger and smoked paprika and 2-3 tbsp sesame seeds. Also, whisk 3 tbsp sesame oil through the batter.

For a garam masala blend, use 5 tsp each of garam masala, ground coriander and cumin, 2-3 tsp chilli powder and 2-3 tbsp nigella seeds.

1 Prepare the chicken a few hours beforehand, or the day before. For the marinade, mash the garlic and place in a bowl or container with the yoghurt, sugar and salt. With the meat on the bone, slash deeply into the flesh with a sharp knife so the marinade penetrates better. This will also help it to cook more easily. With the breast meat, slice it in half horizontally so it will fry quickly. Place all the meat in the marinade, toss well, cover and leave in the fridge till needed.

2 Whisk all the beer batter ingredients together until smooth. If necessary, thin the mixture with a little water before you use it, until it reaches the consistency of single cream. It should coat the chicken only very lightly.

3 Fill a saucepan with oil to a third of its height, then heat to about 175C/350F. Have a tray ready covered with layers of kitchen roll.

4 Have the batter ready in a bowl, and the seasoned flour on a plate or bowl. Take a chicken out of the marinade, coat in the flour, then dip in the batter, then back into the flour. Pat the flour on to the chicken well, then fry for about 3-5 minutes (chicken breast meat), 5-10 minutes (thigh or leg bone), or 10-12 minutes (whole leg thigh joint), allowing the oil temperature to drop toward 150C/300F on larger pieces of meat. Drain on the kitchen roll, checking the meat is cooked through to the bone. Either cut to check the juices run clear, or use a temperature probe to prod the deepest part of the joint, which should reach 70C/150F when cooked.

Chicken Nuggets, Chunky Chips and Mushy Peas

September 25, 2013

Chicken Nuggets, Chunky Chips and Mushy Peas

Sesame Roasted Kale (Jamie Oliver)

September 23, 2013

Sesame Roasted Kale (Jamie Oliver)

Roasted Roots (Good Housekeeping)

March 19, 2013

Roasted Roots (Good Housekeeping)

Thai Chciken Laksa (Noodle Squash Broth) (Jamie Oliver)

February 8, 2013

Thai Chciken Laksa (Noodle Squash Broth) (Jamie Oliver) Thai Chciken Laksa (Noodle Squash Broth) (Jamie Oliver) 2

Asian Salmon Noodles

October 2, 2012