I’m not 100% sure when I started making my own Teriyaki sauce but there have been some great meals since I did. Today’s meal was another that goes into the that was yum category.
You can do a search online for Teriyaki sauce and you’ll find that everyone has their own method. Some add garlic some don’t. For mine it’s a good thumb sized chunk of ginger (chopped as fine as you can)… about 50% soya .. 25% Mirin .. and then I’ll vary the rest of the ingredients a bit.
I believe it was in an Asian place in town called Yum Yums that I got the idea to cut the steak up as thinly as possible (probably a beef Lok Lak . I marinade the meat in the teriyaki sauce for an hour or so before hand. Flash fry it and it’s ready in a minute or so … I’ll also add in a peeled / grated carrot and a courgette. Maybe a shallot as well. You don’t really get spring onions here unfortunately :( or I’d add in a few to the mix. All in all very quick, very tasty. Not a huge favourite with little people though she loves the meat just not the veg. She loves the sauce as well.
And here we have the end result on a bed of rice.
A great thing about making your own teriyaki sauce is it’s always different. Add some rice vinegar … add some sugar .. add some garlic it’s fun to experiment.
So this isn’t a carbonara as such (note the lack of egg) but to me it is sort of :D
This is a nice quick dish and the Ingredients for it are pretty basic
- Onions (I used shallots once again .. softer flavour)
- Pancetta (Bacon / cured ham of some sort you could chop up a couple of rashers if you wanted)
- Mushrooms (I’d have generally used button mushroom but I used some Shiitake Mushrooms here as there’s a nicer flavour from them
- Pasta (ideally you’d use tagliatelle in this case I used fusilli)
- Chop the onion and throw it on the pan with a bit of olive oil (I chopped the onion in half and sliced it rather than chopping up really small)
- Throw the Pancetta onto the pan as well and cook a bit (I usually end up removing excess fatty bits cus I’m like that)
- Chop the mushrooms up again I kept it fairly big and throw on the pan cook for a few minutes
- Stick on your pasta (depending on cooking times)
- Throw the cream in and wait for it to thicken up a bit
- Drain your pasta and mix the sauce into it in the sauce pan
- If you’ve got parmesan cheese now would be a good time to use it
And enjoy .. :)
This turned out rather nicely 9/10 from me .. the Fusilli may not have been the best choice in the world but it was still a really nice dish about 15 – 20 minutes from start to finish.
So this is yet again another pretty quick and easy one to make. Its also probably not the best for you in terms of the amount of butter I put into it.
So it is Ciabatta with tomato,onion, ham and cheese .. you could grill or oven cook this depending on what you want to do
Ingredients you’ll need
- I like to use vine cherry tomatoes they’ve got better flavour
- I like ciabatta though I’ve used a baguette for this in the past as well
- Red onion is a subtler flavour and less likely to repeat … this time I used some shallots
- Butter .. this requires a good chunk depends on the amount of bread / ciabatta you’ve got. (as well as how crunchy you want it all – 50 to 100g)
- A few slices of ham
You’ll want the usual herbs / spices as well (Basil if you’ve got some or maybe parsley .. and black pepper)
- Start pre heating your oven to 200C
- Chop up your onion pretty finely and fry up in the pan with some olive oil … (I like to add some water to cook the onion it helps kill some of the sharpness as well)
- Throw in the chopped up tomatoes
- Cook for a minute or two and add in the butter you should have a semi runny mix you want this to be runny
- Slice your ciabatta down the center and spread the mix evenly on it.
- Place in the over for a few minutes
- In the mean time shred up your ham (I just ripped it apart with my fingers)
- If your Ciabatta looks like its starting to brown take it out .. throw the ham on top and sprinkle some cheese on as well (I didn’t go crazy with the cheese) throw on some freshly ground pepper and some basil if you’ve got some (I didn’t have any handy)
- Back in the oven for another minute or two
Going to give this one a 7/10 its quick (less than 20 minutes) and tasty
So I never really came across Asparagus wrapped in Bacon in Ireland .. but here in the Menu del Dia’s you constantly have asparagus offered as one of the plates.
This led me the other day to say **** it I’m going to try it out
So what do you need
(preheated oven to 220C)
2: Rashers (we’ve tried this with serrano ham before but its a bit too dry)
3: Olive oil / pepper / salt (though with the rashers you could probably do with out the salt)
So take 2 -or 3 stems of asparagus … hold tightly and wrap a rasher around them
Complicated I know … try to get it so its nice and tight and holds its form
(I varied going straight across … and wrapping diagonally up the asparagus)
Repeat until no more asparagus (I then proceeded to wrap some extra bacon around them)
Place in a baking tray (Next time I’ll be trying on a grill in a baking tray)
Place it all in the preheated oven at 220C and keep an eye on it at the 15 or so minute mark and you should have something that looks like
Bit of kitchen paper to remove some excess grease and hey presto
I’d give this one a 9/10 :)