- 3 tablespoons soy sauce
- 3 tablespoons sweet Rice wine (mirin)
- 2 tablespoons dry White Wine
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons honey
MethodBring to boiling; reduce heat. Simmer, uncovered,10 minutes or until glaze is reduced to 1/4 cup. Brush onto meat during last 2 minutes of grilling. Discard any remaining. Makes about 1/2 cup.
- 2 tbsp reduced-salt soy sauce
- 1 tbsp red wine vinegar
- 1 tsp clear honey
- 4 sirloin or rump steaks, trimmed of all visible fat, each about 125g
- 1 large carrot, coarsely grated
- 1 fennel bulb, halved and thinly sliced
- 1 red onion, halved and thinly sliced
- handful coriander leaves
- juice 1 lime
- Mix the soy, vinegar and honey, add the steaks, then marinate for 10-15 mins.
- Toss together the carrot, fennel, onion and coriander, then chill until ready to serve.
- Cook the steaks in a griddle pan for a few mins on each side, depending on the thickness and how well done you like them. Set the meat aside to rest on a plate, then add the remaining marinade to the pan. Bubble the marinade until it reduces a little to make a sticky sauce.
- Dress the salad with the lime juice, then pile onto plates and serve with the steaks. Spoon the sauce over the meat.
- 2 hot-smoked, peppered mackerel fillets
- 1 tbsp teriyaki marinade (we used Kikkoman), plus more if you like
- bunch spring onions, finely sliced
- 100g basmati rice
- ½ cucumber, halved, deseeded and sliced
- 50g baby spinach leaves
- 85g (or a big handful) beansprout
- 1 tsp sugar
- 1 tbsp rice or white wine vinegar
- Put the mackerel into a shallow dish, splash over the marinade and scatter with half the spring onions. Set aside. Put the rice into a pan, cover with a fingertip of water, season with salt, then bring to the boil. Turn down heat, stir, then cover and simmer for 10 mins until all of the water has disappeared. Take off the heat, cover and leave to steam for 5 mins.
- Mix the cucumber with the remaining onions, spinach leaves and beansprouts. Stir together the sugar and vinegar with some seasoning. Lift the fish out of the marinade and put onto 2 plates. Drizzle with more marinade from the dish, if you like. Spoon the rice alongside, then toss the salad with the dressing and serve.
- 2 tbsp vegetable oil
- 1 tbsp cumin seeds, toasted in a hot pan and crushed
- 4 spatchcooked poussin, legs and breast pieces
- 100g tamarind paste
- 250g jaggery or muscovado sugar
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seed
- 3 green cardamom pods
- small knob of fresh ginger, peeled and roughly chopped
- 1 green chilli, roughly chopped
- large pinch of chilli powder
- pinch of ground ginger
- large pinch of chaat masala, optional
- First make the tamarind glaze. Put all the ingredients except the ground ginger and chaat masala in a medium saucepan with 500ml water. Boil for 20 minutes, stirring frequently, until reduced by about half and slightly syrupy. Strain into a bowl to remove all the spices, stir in the ground ginger and chaat masala and leave to cool.
- Pour half the glaze into a large bowl and set another 4 tbsp aside to serve (The rest will keep in the fridge for up to a month for a sauce or marinade.) Whisk in the oil and cumin and add the poussin. Cover and marinate in the fridge for half an hour at least – overnight is ideal.
- Preheat the oven to fan 180C/conventional 200C/gas 6. Lift the poussin pieces out of the marinade and lay on a roasting tray. Roast for 30 minutes, basting with the cooking juices and the leftover marinade every 5 minutes until the poussins are lacquered and sticky.
- To serve, mix the reserved glaze with 1 tablespoon water and drizzle over the poussins on 4 plates. Serve with a mushroom risotto and poppadums.