This is a super easy and super yummy recipe – A Classic British with a Japanese Twist – Wasabi Prawn Cocktail (This may be called “Modern Australian cuisine”? I guess?).
A hit of spiciness from wasabi matches with the rich and creamy avocado which makes this dish interesting! A slight sourness from lemon and saltiness from soy sauce harmonise the flavours. I have to say that this is QUITE yummy….
I use plain yogurt instead of mayonnaise. If you are like me who does not have a jar of mayonnaise in your pantry, this is a perfect recipe for you.
You can serve this as an appetizer or party nibbles. Hope you like it as much as I do 🙂
8 King Prawns – boiled, peeled, deveined and then medium diced
2 Avocados – medium diced
2 Tablespoons of good quality Plain Yogurt
1 Tablespoon of Lemon Juice
1 Teaspoon of Wasabi Paste
1 Teaspoon of Soy Sauce
- Put plain yogurt, lemon juice, wasabi and soy sauce in a bowl and combine well together.
- Add prawns and avocados into the bowl and mix them together.
My new recipe using my new super food – Lupin Flakes! Today I would like to introduce a new flavour of my beloved Lupin Hummus – Roasted Capsicum Version!
Roasted capsicum dip is so tasty and I always have to try not to eat it too much, due to the amount of cream cheese used in it.
So I thought, how about replacing it with something I do not need to feel too conscious about – Lupin Flakes!
The lupin’s subtle flavour complements the sweetness of roasted capsicums. Vegan and Gluten Free is certainly a bonus too. It lasts for about 4-5 days in a fridge.
Hope this new flavour of Lupin Dip can be a new addition of your repertoire 🙂
2 Red Capsicums (about 500 – 550g in total)
100ml Lupin Flakes
1 Tablespoon of Hulled Tahini
1 Tablespoon of Lemon Juice
2 cloves of Garlic – roughly chopped
0.5 Tablespoon of White Vinegar
0.5 Tablespoon of Extra Virgin Olive Oil
Sea Salt for season
- For red capsicums, cut each red capsicum into quarters. Remove the seeds and membranes. Place them skin side up on a greased oven tray. Grill them for about 15 minutes or until the skin has blackened and blistered. Remove them from the grill and wrap them with tin foil. Leave it for 10-15 minutes to make the skin loosen. Peel and discard the skin.
- For lupin flakes, place the lupin flakes in cold water and bring to boil. Boil it for 3 minutes. Drain and rinse the lupin flakes a few times, and then drain off the water from the lupin flakes very well.
- Place the roasted red capsicums (Method 1), the cooked lupin flakes (Method 2), tahini, lemon juice, garlic, white vinegar and extra virgin olive oil into a food processor. Process until they become smooth (or you can use a hand mixer if you do not have a food processor).
- Season it with sea salt and serve it with your choice of cracker, bread or vegetable sticks.
We do not store mayonnaise at home as we do not often use it. However, I sometimes feel that it would be convenient if there were one in the fridge.
The feeling came to me last week. It was Easter Weekend and I was making some nibbles for a platter. I just thought that something with mayonnaise flavour would add variety to the platter. And then, this idea came to me – why not using Yogurt instead! That would be much healthier!
My new Tuna Spread without mayonnaise can be served as part of a platter, served with crackers, veggie sticks, or can be used for sandwiches. Even though there is not mayonnaise involved, I guarantee it still has richness. It is super easy to make as well, so it will be a good recipe to have in your hand. Hope you like it 🙂
1 tin of Tuna in spring water (185g) – drain the water
2 Tablespoons of Plain Yogurt
1/2 Tablespoon of Lemon Juice
1 Teaspoon of Dijon Mustard
1 Pickled Onion – finely chopped
1/2 teaspoon of the liquid from a jar of pickled onions
A pinch of Sea Salt and Black pepper to season
1 small spring onions – finely chopped
In a small bowl, mash the tuna with a fork. Add all other ingredients to the tuna. Mash and mix all together until it becomes very smooth. Season it with sea salt and black pepper to taste.
Note: If you do not normally have picked onions in your pantry, you can use a small amount of capers instead.
This homemade chicken ham is super easy to make and super versatile. Make it during the weekend and you can use it for sandwiches, chicken salad or just serve it by itself as an appetiser – you can use it in many ways! In this recipe I used dried basil, but you can use your favourite herbs. This is “ham” so it can last for about a week in the fridge.
Hope you enjoy!
1 Chicken Breast – about 300g, boneless, skinless
3/4 Teaspoon of Sea Salt – about 5ml
3/4 Teaspoon of Brown Sugar – about 5ml
1/2 Teaspoon of Dried Basil
A pinch of Black Pepper
- Rub sea salt and brown sugar into the chicken breast.
- Sprinkle dried basil leaves and black pepper over the chicken evenly.
- Wrap the chicken with plastic wrap very tightly . Make sure that there is no air inside. Let the chicken rest over night in a cooler place of the fridge.
- Next day, take the chicken out from the fridge and unwrap it from the plastic wrap. Then wrap it again with new clean plastic wrap tightly, like a candy wrapper. Tie up each end with a rubber band. Make sure that there is no air inside.
- Boil water in a pot. Place the wrapped chicken in the pot. Reduce the heat to low/medium. Keep cooking it for 20 minutes. While cooking, turn the chicken occasionally.
- Turn the heat off and let it sit for about 3 hours or until the water has cooled down.
- After 3 hours, remove the chicken from the pot and get rid of water inside. Wipe moisture around the chicken and wrap it with new plastic wrap. Place it in the fridge over night.
- It is ready to eat the next day. Unwrap and slice the chicken thinly to serve.
It is summer in Australia!! I know that many countries are enjoying the beautiful winter season, but we are having a good time on our beautiful beaches here in the southern hemisphere. I am, today, posting one of my favourite summer recipes – Cucumber Tataki.
Tataki is one of the well known Japanese cooking methods, which is that a piece of protein is seared and the inside is almost raw- such as Beef Tataki or Tuna Tataki.
However “Tataki” has its original meaning; “beat” or “slap” in Japanese. As I have introduced a different Tataki previously (see Salmon Namerou), today, I would like to introduce another “Tataki” which is made from cucumber.
Well…, this is one of the dishes I made on the reality TV show called Chef’s Line last year, which got me kicked out (with the reason being that I made too many dishes!)… In my opinion, it is one of the perfect salads in summer. Maybe you can try it out to see if you like as much as the judges?!
2 Lebanese Cucumbers
2 Teaspoons of White sugar
1 Tablespoons of Soy Sauce
2 Tablespoons of White vinegar
1/2 Teaspoon of Sesame oil
1 red chili – finely sliced
1/2 Teaspoon of Sesame seeds
1. Bash Cucumbers with a wooden rolling pin. Tear them into bite size pieces by hand
2. Mix all other ingredients. Add the cucumbers into the mixture. Marinade it in the fridge at least for 30 minutes before serving.