SPICY SOY ROAST CHICKEN

May 25, 2020  /  Philippa Oldfield

serves 4

INGREDIENTS

METHOD

  • Place the chicken in an oven proof dish. Preheat the oven to 200 degrees Celsius

  • Mix the butter and spicy soy dressing to make a paste.

  • If you are using a whole chicken carefully lift the skin above the chicken breasts and spoon a third of the mixture between the breast and the skin and spread out evenly.

  • Lather the chicken with the rest of the butter and spicy soy dressing mixture. drizzle with a little cooking oil

  • Season with togorashi salt.

  • Place the chicken in the oven and cook at 200 degrees for 30 min or until golden brown. Decrease the oven temperature to 150 degrees and cook for a further 40min or until chicken is cooked through.

  • Garnish with roughly chopped coriander.

  • Great with Kimchi egg fried rice and stir fried greens

TOFU & VEGETABLE STIR-FRY WITH PICKLED SHIITAKE MUSHROOMS & SPICY DRESSING

May 14, 2020  /  Philippa Oldfield

Serves 2

INGREDIENTS

  • 30ml cooking oil

  • 150g Firm Tofu , drain excess liquid, cut into cubes

  • 2 heads Bok-choy, separate leaves from stem, cut stem into bite sized pieces

  • Handful of Brussel sprouts, halved

  • 6 x long stem broccoli, cut in half

  • 75g mixed mushrooms , cut into bite sized pieces

  • 1 pickled shiitake mushroom, thinly sliced

  • 15ml Butter

  • 30 ml Spicy soy dressing

  • 1/2 lime

  • 5ml toasted sesame seeds

  • Handful of fresh Coriander or Basil, roughly chopped

METHOD

  • Place a wok or frying pan on medium to high heat. Add cooking oil.

  • Once oil is hot carefully add the Tofu and Brussel sprouts. Cook until golden brown on one side, then add the fresh mushrooms. Toss the frying pan /wok to mix the veg and to allow even cooking.

  • Add the Bok choy stems and broccoli, Season with a pinch of salt (not too much as the spicy dressing contains soy sauce ) allow to cook for 2 min , stirring occasionally.

  • Add butter and allow to coat the vegetables and tofu. then add spicy dressing and take off the heat immediately.

  • Add bok choy leaves and a squeeze of lime. stir through.

  • Spoon the stir-fry onto a serving plate and top with sliced shiitake mushrooms, toasted sesame seeds and coriander or basil