Adam Liaw Wagyu With Autumn-Leaf Recipe

WAGYU WITH AUTUMN-LEAF RADISH Good-quality Japanese beef (Wagyu) is heavily marbled and quite rich, so it's better to share it. This dish is how I approach eating meat - pick the best quality meat you can, cook it well, serve it simply and share it. SERVES 2 PREPARATION TIME 10 MINS COOKING TIME 10 MINS INGREDIENTS…

ByThe Carousel02/11/20160Comments

Adam Liaw’s Quick Soy – Steeped Spinach

If there is a single dish from this book that makes the most regular appearance on our dinning table, it's this one. We will often cook a bunch of spinach early in the week and just leave it in the fridge. We have boosted soy sauce always to hand and the bonito flakes live in…

ByThe Carousel10/10/20160Comments

Recipe For Tea Lovers: Green Tea Onigiri With Salmon Pearls

Serves 4 INGREDIENTS Sushi vinegar 400ml rice vinegar 250g caster sugar 80g Salt 3.5g kombu (kelp) Sushi Rice 1kg Japanese sushi rice 1.25 litres water, plus extra to soak 15g pure Ceylon tea leaves Caramelised soy sauce 1 green shallot, minced 2 tablespoons reduced-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon honey 1 teaspoon minced fresh ginger METHOD 1 To make the sushi vinegar, combine the vinegar, sugar, salt and kombu in…

ByThe Carousel20/05/20160Comments