Hawaiian Slaw with Yuzu Dressing

hawaiian slaw

Or as I like to call it: “The Best Coleslaw I have Ever Made & Eaten”. It’s basically mouthfuls of flavours and textures that everybody likes. “Hawaiian style” means you have those tropical fresh flavours with a Japanese twist. Hapa food at its scrummiest, and it’s so pretty! It’s a winner of a salad. I promise you, fully paid up members of The Carnivore Club will gobble this salad down in delighted surprise at any sunny barbecue. The best and fanciest elements of this salad dressing are the Yuzu and Umeshu flavours, which are citrusy and floral in scent, lifting it from the claggy mayonnaise typicaly found in conventional slaws. You can buy these ingredients along with your pre-shelled edamame at most oriental supermarkets, but I would opt to pop into one specialising in Japanese products to be sure I get the Yuzu juice (or even fresh Yuzu if you can find them!).

Serves 4

Hawaiian Slaw:
1/4 red cabbage, finely sliced core removed
1/4 white cabbage (same as above)
1 carrot, julienned
1 cup pre-cooked shelled edamame
1 mango, cubed
1 avocado, cubed
1/2 a juice of lime
half a bunch spring onions, finely sliced
1 packet instant ramen noodles
1 handful sliced almonds
2 tbsp black sesame seeds
2 tbsp white sesame seeds
*optional* 8 quail eggs

Set your oven to 150°C. This salad is all about prep work and very little cooking! I would go ahead and mix up the salad dressing now or in advance so the flavours have time to meld together.

Yuzu Honey Salad Dressing:
110 ml vegetable oil (I used soybean oil)
2 tbsp honey or agave
30 ml rice vinegar, or sherry in a pinch
1 tbsp soy sauce
30 ml Umeshu (Asian plum) wine
30 ml Yuzu juice
1 tsp sesame oil
1 garlic clove, crushed
salt & pepper to taste

Got a mandolin handy? Get it out to make short work of slicing the cabbages finely and the carrots into match sticks. After cubing the mango and avocado, squeeze the lime over them to stop them turning brown.

If you want the optional quail eggs, pop them into boiling water for 2 minutes if you want them soft-boiled or 3-4 minutes for hard-boiled. When done pop them into cold water before you peel them to stop the cooking process. Then peel them and set them aside, when you’re ready to serve slice them in half and arrange on top.

With your ramen packet still closed, crush up the instant ramen into small nibbly pieces, then open up and discard the seasoning sachets enclosed (because MSG central!). Now scatter the noodles over a baking tray. Add to this the almond slices and toast them both together in the pre-heated oven, you want them toasted golden brown. Keep an eye on them and give them a shake occasionally to brown evenly, they should take around 10-15 mins. When done, remove them and set them aside to cool, then add the sesame seeds to the noodles and almonds.

Don’t dress the salad or add the dry crunchy ingredients until you’re ready to dish up. But you only need to mix everything up and serve!

Vietnamese Grilled Aubergine with Nouc Cham Sauce

vietnamese grilled aubergineIt’s been too hot in my flat. So all I want to cook of late is dips, salads and wraps. Oh Vietnamese food, you have so many dishes I adore under this category…

Aubergines are in season and this dish is one of my favourite and simplest dishes to rustle up with said veg. But mostly its the delicious nouc cham that I love, so crack open an empty jam jar and make a load of this addictive sauce.

Nouc Cham Sauce:
100 ml fish sauce
100 ml of water
125 g brown sugar
4 cloves of garlic - minced
4 bird's eye chillies - deseeded and finely chopped
Juice of 1 lime
1 carrot - finely shredded

Mix up the fish sauce, sugar and water. Add to this the garlic, chilli, lime juice and shredded carrot. Thoroughly stir it all up and keep it in the fridge until you’re ready to use.

Now you’re ready to grill your aubergine.

Grilled  Aubergine:
1 large aubergine
3 tbsp nouc cham sauce
Handful of peanuts - toasted
1 tbsp spring onions - finely chopped
Some coriander to garnish

Get the grill on high. Pierce your aubergine near the leafy bits a could of time to stop the Exploding Aubergine from happening (this has happened to me twice…I had to scrape the oven clean of the perfectly cooked bits of veggie shrapnel). Put the whole aubergine in whole and just keep an eye on it, turn it ever so often and the skin doesn’t burn beyond the nice charred flavour. Depending on your oven and grill it should take about 20-40 minutes. If you want to can oven roast it first at around 200°C then finish it off on the grill. Once it soft and sagging you’re ready!

Place the aubergine on a dish and slice it open. Add to this the nouc cham sauce, the toasted peanuts, coriander and spring onions.

Seafood, Fennel and Lime Salad

This is a straight up Ottolenghi recipe that I’ve followed almost to the letter. More herbs more lime more prawns. But it’s *basically* to the letter. It’s not often I follow a recipe so closely, but it’s so reliant on fresh flavours that you really can’t go wrong. I cooked this for a friend recently and had to buy clean and prepare baby squid for the first time. Exciting stuff. I’ve adjusted it so it’s a starter that feeds 2. Oh! And before I go into a bit of a rant. Get proper big and raw tiger prawns. And by tiger prawns, I mean proper prawns, not pre cooked tiny little shrimps. There is a big difference between prawns and shrimp. The end.

Seafood, Fennel and Lime Salad:
1 small fennel bulb - thinly sliced
1/2 a small red onion - thinly sliced
Juice and zest of 1 lime
1 garlic clove - crushed
1 tbsp fresh dill - chopped
1 tbsp fresh flat leaf parsley - chopped
1 mild chilli - de-seeded and finely chopped
2 tbsp olive oil
6 tiger prawns, peeled and de-veined
170 g cleaned baby squid
1 tbsp sumac
2 tbsp chopped coriander
Sea salt
Pomegranate seeds to garnish

Top and tail the fennel and slice it widthwise super thinly through a mandolin into a large bowl. Thinly slice your red onion and toss them in. Whack in the lime zest, juice, garlic, parsley, chilli, one tablespoon of olive oil and a good pinch of salt. Mix it all up. Set aside.

Get a griddle pan on the stove and get it smoking hot. Mix the prawns and squid in a bowl with the other tablespoon of oil and a pitch of salt. Grill these in small batches and turn them over once. The squid should take 1-2 mins each side and the prawns 2-3 mins. You want the nice grill lines so don’t move them around in the pan.

Once they’re done, slice up the squid and toss the seafood in with your salad. You can serve this warm or a leave it in the fridge for up to 1 day. When serving, sprinkle over your sumac and coriander, taste, adjust seasoning, maybe squeeze more lime, and liberally garnish with the pomegranate seeds. EAT.

Incidentally, cleaning squid is quite fun. Carefully pull out the tentacles. Chop off the eyes and beak. Remove the flat soft bone from the hood(?) and rinse out any bits inside that. I found sacks of eggs in a couple of mine. This made me fleetingly sad for a moment, before I remembered how tasty grilled squid was.

squid prep

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3 other subscribers

Categories

All original content on these pages is fingerprinted and certified by Digiprove
%d bloggers like this: