i am cooking some meals out of the wagamamas cookbook this weekend, thought i would post 2 of them up, they are beef and duck with veg.
starter/sharing plate- seared beef sashimi
4oz fillet steak
salt and white pepper
1 small carrot, peeled and very thinly sliced lengthways
1/2 cucumber deseeded and thinly sliced
4 spring onions, trimmed thinly sliced
1oz/25g mangetout
1/2 red onion peeled thinly sliced
1/2 green chilli trimmed and thinly sliced lengthways, and same with 1/2 red chilli
1/2 tablespoon fresh ginger root peeled and julienned
1 1/2 tablespoon light soy sauce
1 2/2 tablespoon olive oil
4 sprigs coriander
season steak with salt and pepper. heat a non stick frying pan until really hot and almost smoking and sear the beef for 15seconds on each side til golden brown.
remove from the heat and plunge into iced water for about 30seconds, wrap in clingfilm and place in freezer for 1 hr to firm up.
put all veg, chillies and ginger into fresh iced water for 30mins to crisp. remove and drain.
to serve, slice the beed into wafer thin slices and arrage around the plate putting the vegetable mixin the centre/on top.
drizzle olive oil over steak and veg followed by soy sauce.
top with coriander.
main for 2, shichimi spiced duck ramen-
2 x 150g (5oz) boneless duck breasts skin on.
2 teaspoons shichimi
1/2 tablespoon salt
1/2 tablespoon sugar
250g (9oz) ramen noodles
1 litre veg stock
2 handfulls of roughly chopped baby spinach or pak choi
4 spring onions trimmed and finely sliced.
prepare the duck by lightly scoring the skin. mix shichimi, salt, sugar together in a shallow dish and lay the duck breasts in the marinade, skin side down.
put a plate on top and weigh it down with something heavy. put in fridge and marinate for 1 hour or if poss overnight.
to cook the duck, preheat a griddle or frying pan over a medium heat for 1-2mins until hot and almost smoking. cook the duck, skin side down for 5mins, turn over and cook on other side for 3mins or until cooked. set aside to rest for 5mins.
to serve- cook noodles in a large pan of boiling water for 2-3mins or until just tender. drain and divide between 2 bowls. bring then veg stock to the boil, add pak choi or baby spinach and cook for 1min, then ladle over noodles.
check the seasoning. thinly slice the duck at a slight angle and place on top along with the spring onions.
not sure how ramen noodles fare in atkins but rest seems a-ok
starter/sharing plate- seared beef sashimi
4oz fillet steak
salt and white pepper
1 small carrot, peeled and very thinly sliced lengthways
1/2 cucumber deseeded and thinly sliced
4 spring onions, trimmed thinly sliced
1oz/25g mangetout
1/2 red onion peeled thinly sliced
1/2 green chilli trimmed and thinly sliced lengthways, and same with 1/2 red chilli
1/2 tablespoon fresh ginger root peeled and julienned
1 1/2 tablespoon light soy sauce
1 2/2 tablespoon olive oil
4 sprigs coriander
season steak with salt and pepper. heat a non stick frying pan until really hot and almost smoking and sear the beef for 15seconds on each side til golden brown.
remove from the heat and plunge into iced water for about 30seconds, wrap in clingfilm and place in freezer for 1 hr to firm up.
put all veg, chillies and ginger into fresh iced water for 30mins to crisp. remove and drain.
to serve, slice the beed into wafer thin slices and arrage around the plate putting the vegetable mixin the centre/on top.
drizzle olive oil over steak and veg followed by soy sauce.
top with coriander.
main for 2, shichimi spiced duck ramen-
2 x 150g (5oz) boneless duck breasts skin on.
2 teaspoons shichimi
1/2 tablespoon salt
1/2 tablespoon sugar
250g (9oz) ramen noodles
1 litre veg stock
2 handfulls of roughly chopped baby spinach or pak choi
4 spring onions trimmed and finely sliced.
prepare the duck by lightly scoring the skin. mix shichimi, salt, sugar together in a shallow dish and lay the duck breasts in the marinade, skin side down.
put a plate on top and weigh it down with something heavy. put in fridge and marinate for 1 hour or if poss overnight.
to cook the duck, preheat a griddle or frying pan over a medium heat for 1-2mins until hot and almost smoking. cook the duck, skin side down for 5mins, turn over and cook on other side for 3mins or until cooked. set aside to rest for 5mins.
to serve- cook noodles in a large pan of boiling water for 2-3mins or until just tender. drain and divide between 2 bowls. bring then veg stock to the boil, add pak choi or baby spinach and cook for 1min, then ladle over noodles.
check the seasoning. thinly slice the duck at a slight angle and place on top along with the spring onions.
not sure how ramen noodles fare in atkins but rest seems a-ok
