Food Maths: Teriyaki Marinade
HERO INGREDIENT: 1 x bottle of Kikkoman teriyaki marinade
Whole Roast Aubergine With Green Chillies
INGREDIENTS
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1-2 green chillies, finely chopped
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4-6 spring onions, finely chopped
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1 x packet of microwaveable Tilda rice, 250g
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4 tbsp of Yeo Valley Greek yoghurt
For the marinade:
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3 tbsp of teriyaki marinade
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1 tsp of water
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1-2 garlic cloves, finely chopped or mashed
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1in piece of ginger, peeled and finely chopped
METHOD
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Preheat the oven to 190°C-200°C.
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Make the marinade by adding the garlic and ginger to the sauce.
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Spike the aubergines a few times with a fork. Marinate the outside of the aubergines with a bit of the mixture. Roast for approx. 45 minutes. Check and turn now and again if needed, slathering on more marinade.
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When cooked, split the aubergines gently in half like a jacket potato. Season.
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Spoon over the yoghurt, then sprinkle over the chilli and spring onions.
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Serve the aubergines alongside the rice, having heated it according to the packet instructions.
Salmon, Pickled Summer Veg And Sesame Seeds
INGREDIENTS
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2 tbsp of teriyaki marinade
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2 tbsp of sesame seeds, ideally black
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5-7 radishes, peeled and finely sliced
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1 cucumber, peeled and finely sliced in halves
For the pickle:
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1 tbsp of rice or white wine vinegar
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1 tbsp of soy sauce
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1 tsp of brown sugar
METHOD
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Preheat oven to 190°C.
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Marinate the salmon in the teriyaki marinade and place in the fridge for 20 minutes.
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To make the cucumber and radish pickle, finely slice both vegetables. Season with a sprinkling of salt. Then place them into a bowl and squeeze out any excess liquid. Add a little rice vinegar (or otherwise a white wine vinegar) and the soy sauce and brown sugar. Stir it all together an set aside.
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Meanwhile, bake the salmon for approximately 10 minutes, so it’s just pink inside. Sprinkle with the sesame seeds.
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Serve with the cucumber and radish pickle.
Asian Style Cabbage Steaks
INGREDIENTS
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1 hispi or white cabbage, cut into 3cm slices
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3-4 tbsp of teriyaki marinade
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1 tbsp of brown sugar
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3 garlic cloves, finely chopped
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1 red chilli, finely chopped
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Chopped chives (optional)
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Wasabi (optional)
METHOD
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Season the cabbage with salt and pepper.
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Mix the teriyaki sauce with the brown sugar, garlic and chilli. Sprinkle half of it over the cabbage.
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Add some oil to a wok or frying pan. Stir fry the cabbage on a medium to high heat, turning now and again in the sauce. Keep adding the rest of the sauce.
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Remove from the heat when cooked and sticky. If you want, pop it under a baking try and place under the grill for extra caramelisation.
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Serve with chopped chives and a dab of wasabi if you have them to hand.
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