Archives for category: Salads

This is one of my most favourite warm salads that I have been making since the time I lived next to an amazing Deli in Glasgow, Delizique. Glasgow has lots of great deli’s and speciality shops in the West End and it was heaven living amongst them, getting the best of fresh and local produce. It has some terrific restaurants too and I am still inspired by food I ate and chefs I worked with during my time there. I miss deli’s like that and remember being star struck bumping into Robert Carlyle there one day like it was yesterday. They had the most amazing Chorizo and even though good Chorizo is a bit trickier to get your hands on in Tokyo, this salad has some very simple components which make it versatile and easy to make anytime so is worth hunting some down when you can. Sun-dried tomatos, tossed with chorizo, roasted red peppers and red onion, shiitake mushrooms, potatoes, baby spinach make this a very simple, tasty salad.

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A quick and easy dish here, pretty winter colours and lovely flavours. Roast chicken breast browned off nicely in a pan, some potatoes simply washed and sliced in half, a handful of cherry tomatos, garlic, rosemary and leek thrown in. A splash of avocado oil and balsamic vinegar and half an hour in the oven make this a perfect dish. The little extras that make this are the whole peppercorns that sweeten in the oven and the fresh rosemary. This is great with a fresh salad or some bread and the light chicken breast makes this a healthy dish that will keep you filled up. I like to use a mix of whole peppercorns usually but RAN out! It tasted just as good but if you have some pretty pink, white or green ones then please go ahead and peppercorn it up.

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The Joy of Cooking with Friends… presents Aji no nanbanzuke. Thanks to Yuka from the trippplenipples and Make Believe’s own Amber Joy, as the Tokyo summer gave us one last day of beautiful sun and glory,  we had an afternoon of wine, cooking and made some classic Japanese dishes with Yuka’s help. This really deserves to be shared and can easily be made with a few key ingredients.

Nanbanzuke is a Japanese dish with meat or fish that has been deep fried and marinated in a sweet vinegar sauce. The Aji you can’t really see in the picture is a type of fish, horse mackerel to be precise, which is what we used, together with sliced vegetables and a lovely sweet marinade.

Yuka took charge of the fish which needed some preparation and a little clean, while Amber sliced away and I helped make the dashi. A video here on how to cut and clean Aji the whole way, although for this dish removing the head, innards and fins is fine. It is great in summer as has a refreshing note to it and even though this was the first time making it I will definitely be making this again. Even in winter this is a perfect part of any meal.

Try another white fish or salmon if you like and you can cut the fish or deep fry the whole fillet as we did. Making the marinade, allowing it cool while chopping some vegetables, deep frying the fish and putting it in a plate for a few hours is all this takes. Although best served after all the yummy sweet vinegar has had time to be infused with the fish, it is also great as soon as you’ve made it too. Without the depth of flavor that marinating gives you but SO fresh and deeply enjoyable nonetheless.

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