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Archive for the ‘Glaze’ Category

This is fabulous salmon recipe that comes together so well from the marinade to the glaze. I love the taste of the ginger, garlic and cilantro (coriander) in the marinade. I made the same amount of marinade and glaze for 4 salmon fillets as mine were quite large. I served ours over egg noodles and fresh vegetables for a really lovely meal. If you would like read more reviews on this recipe or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Salmon fillets

Marinade for salmon

1 Tablespoon fresh ginger, chopped
2 Tablespoons roasted garlic, pureed
1 Teaspoon cracked black pepper
2 Teaspoons sesame oil
2 Tablespoons rice vinegar
1 Tablespoon cilantro, chopped

Honey Hoisin BBBQ glaze

1/2 Cup honey
1/2 Cup hoisin sauce
2 Green onions, finely chopped
2 Tablespoons rice vinegar
1 Teaspoon sesame oil
Salt

Method

1. Rub the marinade all over salmon and marinate for 2 hours.

2. Preheat grill to medium high.

3. Place marinated salmon skin side down on grill and cook for 5 to 6 minutes until skin is crisp and easy to lift from grill.

4. Turn fillets over and baste liberally with honey hoisin BBQ glaze.

5. Continue to cook for another 4 to 5 minutes for medium doneness.

6. Turn fillets over and baste meat side liberally with the glaze before removing from grill.

You may cook this in the oven if you so desire.

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This is a very easy yet tasty way to prepare pork tenderloin, you can serve this hot or cold and any leftovers are great chopped up in a sandwich the next day with a little BBQ sauce. I served ours over vegetable fried rice for very flavoursome dinner. It is also a very low carb recipe so if you served it with just veg instead of rice it is about 6g carbohydrates per serving.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1kg Pork fillet

Marinade

2 Cloves garlic, minced
3 Slices ginger, 6 mm thick
1 Teaspoon sugar
Good pinch pepper
1 Teaspoon sesame oil
1 Tablespoon black bean sauce
1 Tablespoon hoisin sauce
1 Tablespoon shaoxing wine (Chinese rice wine)
1 Tablespoon light soy sauce
1/4 Teaspoon five-spice powder
1 Pinch of chinese red food coloring (I leave this out)
2 Teaspoons dark soy sauce

Glaze

1 Tablespoon oil
2 Tablespoon golden syrup
2 Teaspoons light soy sauce

Method

1. Mix all the marinade ingredients together in a dish, add the pork and marinate for at least 2 hours, turning occasionally.

2. Heat the oven to 180c.

3. Place the pork on a rack in the middle of the oven.

4. Place a pan with 6mm of water on the bottom rack in the oven and roast for 30 minutes.

5. Allow to rest for 10 minutes.

6. For the glaze, heat oil in saucepan over moderate heat, stir in golden syrup and soy sauce.

Spoon glaze over meat just before serving.

All photos taken by me unless otherwise stated.

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This recipe was supposed to be made with pork chops but as I had a tenderloin I wanted to use up I made it this way instead. I seasoned the loin with the lemon pepper seasoning and then cooked it at 180 degrees Celsius and I used the glaze to bast for the last 20 Minutes. The pork came out beautifully moist and tender and the flavour was wonderful. I also poured the remaining glaze with the pan juices over the pork before serving. I served ours over wild rice with a few veggies thrown in. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

THE CHOPS

(As stated above I used a pork loin instead as that is what I had to use up, I adjusted other ingredients accordingly.)

2 Pork chops
1/4 Teaspoon lemon pepper, to taste
1 Lemon, sliced thin

THE GLAZE

2 Tablespoons honey mustard
1 Teaspoon lemon zest, minced
2 Tablespoons lemon juice
1 Cup brown sugar, firmly packed

Method

1. Preheat broiler.

FOR THE GLAZE

1. In a small mixing bowl, whisk together the 4 glaze ingredients, then set aside.

FOR THE CHOPS

1. Place chops on broiler rack or pan 3 to 4 inches from heat, & broil about 4 to 5 minutes or until well browned.

2. Remove from broiler & season with lemon pepper, then turn chops over & broil another 4 to 5 minutes.

3. Remove from broiler & spoon half the lemon glaze over each chop (reserving half of the glaze), then top with each with a thin slice or two of lemon.

4. Return to broiler & broil a final 3 to 4 minutes or until glaze bubbles & browns slightly.

All photos taken by me unless otherwise stated.

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This is wonderful tuna recipe it has so gone straight up there as one of my favourites. I loved the flavour that came through and the fact that it is healthy and a light meal that you can enjoy guilt free, apart from the added sugar. I used szechuan pepper instead just regular ground black pepper for that added kick. I served mine over mashed pumpkin done Japanese style, topped with sesame spinach, topped with the tuna and drizzled with the glaze. If you would like to read more reviews on this recipe or view more photos pleas click here.

If you have been keeping up with the progress of my beautiful eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Tablespoon sesame oil
1 Tablespoon vegetable oil
1 Tablespoon grated ginger root
1 Tablespoon cracked black pepper
4 (8 ounce) Tuna steaks, about 1-inch thick
kosher salt

Wasabi soy sauce Glaze

1/2 Cup granulated sugar
1/2 Cup water
1/2 Cup rice vinegar
1/4 Cup light soy sauce
4 Slices ginger, smashed
2 Teaspoons wasabi powder
1 Tablespoon water

Method

1. Combine oils, ginger and pepper. Brush on steaks.

2. Sprinkle with kosher salt.

3. Marinate for 30 minutes.

4. Combine sugar, water, rice vinegar, soy sauce and ginger.

5. Stir to dissolve.

6. Bring to boil on high heat and reduce until syrupy, about 15 minutes.

7. Make a paste of the wasabi powder and the water.

8. Whisk in wasabi paste.

9. The glaze should be used at room temperature.

10. Grill tuna 2 minutes per side with lid closed for very rare – 3 to 4 minutes per side for medium-rare.

11. Use either a squeeze bottle or a fork to streak glaze over fish. I just spooned over and around dish.

All photos taken by me unless otherwise stated.

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Japanese Mum’s Chicken

I haven’t made a zaar members recipe in awhile so I tried another new one last night. It was very good and oh so easy to throw together and cook. The sauce takes about 40-50 Min’s to form a sticky glaze and don’t concern yourself with how the drumsticks look during the beginning of cooking. They are quite unattractive but as the sauce thickens, it does coat them and give them a beautiful colour. I did also add a little more sugar than listed. There are a bunch of reviews on this recipe and photo’s too, if you would like to view these click here.

Ingredients

8 Chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 Cup water
1/2 Cup balsamic vinegar
1/3 Cup soy sauce
2 1/2 Tablespoons sugar (I probably used more like 3)
1 Garlic clove, peeled and bruised (I used 2 cloves)
1 Small hot chili pepper, slit open, seeds removed (I used 2 Chili peppers)

Method

1. Place all the ingredients in a saucepan over a high heat.

2. Bring to the boil, then reduce to a simmer for about 20 minutes.

3. Remove any scum that rises to the surface.

4. Increase the heat, turning the drumsticks frequently in the sauce, and cook until the liquid has reduced to a sticky glaze.

5. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.

I served mine with spicy leek and mushrooms with rice parsley chive timbales.


Recipe for spicy leeks and mushrooms

40g Butter
4 Small leeks, sliced
250g Swiss brown mushrooms, quartered
4 Tablespoons dry white wine
1/2 Teaspoon onion powder
1/4 Teaspoon chili flakes
1/4 Teaspoon cayenne pepper

Method

1. Heat butter in a pan, add leeks and mushrooms, cook stirring until vegetables are tender.

2. Stir in wine, onion powder, chili flakes and cayenne, stir over heat for 1-2 minutes and serve.

4 Servings

Be sure to check out my competitions page which I have just started this year. I will be running a new competition each month with different prizes.

All photo’s taken by me unless otherwise stated.

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Japanese Mum’s Chicken

I haven’t made a zaar members recipe in awhile so I tried another new one last night. It was very good and oh so easy to throw together and cook. The sauce takes about 40-50 Min’s to form a sticky glaze and don’t concern yourself with how the drumsticks look during the beginning of cooking. They are quite unattractive but as the sauce thickens, it does coat them and give them a beautiful colour. I did also add a little more sugar than listed. There are a bunch of reviews on this recipe and photo’s too, if you would like to view these click here.

Ingredients

8 Chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 Cup water
1/2 Cup balsamic vinegar
1/3 Cup soy sauce
2 1/2 Tablespoons sugar (I probably used more like 3)
1 Garlic clove, peeled and bruised (I used 2 cloves)
1 Small hot chili pepper, slit open, seeds removed (I used 2 Chili peppers)

Method

1. Place all the ingredients in a saucepan over a high heat.

2. Bring to the boil, then reduce to a simmer for about 20 minutes.

3. Remove any scum that rises to the surface.

4. Increase the heat, turning the drumsticks frequently in the sauce, and cook until the liquid has reduced to a sticky glaze.

5. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.

I served mine with spicy leek and mushrooms with rice parsley chive timbales.


Recipe for spicy leeks and mushrooms

40g Butter
4 Small leeks, sliced
250g Swiss brown mushrooms, quartered
4 Tablespoons dry white wine
1/2 Teaspoon onion powder
1/4 Teaspoon chili flakes
1/4 Teaspoon cayenne pepper

Method

1. Heat butter in a pan, add leeks and mushrooms, cook stirring until vegetables are tender.

2. Stir in wine, onion powder, chili flakes and cayenne, stir over heat for 1-2 minutes and serve.

4 Servings

Be sure to check out my competitions page which I have just started this year. I will be running a new competition each month with different prizes.

All photo’s taken by me unless otherwise stated.

Read Full Post »

Japanese Mum’s Chicken

I haven’t made a zaar members recipe in awhile so I tried another new one last night. It was very good and oh so easy to throw together and cook. The sauce takes about 40-50 Min’s to form a sticky glaze and don’t concern yourself with how the drumsticks look during the beginning of cooking. They are quite unattractive but as the sauce thickens, it does coat them and give them a beautiful colour. I did also add a little more sugar than listed. There are a bunch of reviews on this recipe and photo’s too, if you would like to view these click here.

Ingredients

8 Chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 Cup water
1/2 Cup balsamic vinegar
1/3 Cup soy sauce
2 1/2 Tablespoons sugar (I probably used more like 3)
1 Garlic clove, peeled and bruised (I used 2 cloves)
1 Small hot chili pepper, slit open, seeds removed (I used 2 Chili peppers)

Method

1. Place all the ingredients in a saucepan over a high heat.

2. Bring to the boil, then reduce to a simmer for about 20 minutes.

3. Remove any scum that rises to the surface.

4. Increase the heat, turning the drumsticks frequently in the sauce, and cook until the liquid has reduced to a sticky glaze.

5. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.

I served mine with spicy leek and mushrooms with rice parsley chive timbales.


Recipe for spicy leeks and mushrooms

40g Butter
4 Small leeks, sliced
250g Swiss brown mushrooms, quartered
4 Tablespoons dry white wine
1/2 Teaspoon onion powder
1/4 Teaspoon chili flakes
1/4 Teaspoon cayenne pepper

Method

1. Heat butter in a pan, add leeks and mushrooms, cook stirring until vegetables are tender.

2. Stir in wine, onion powder, chili flakes and cayenne, stir over heat for 1-2 minutes and serve.

4 Servings

Be sure to check out my competitions page which I have just started this year. I will be running a new competition each month with different prizes.

All photo’s taken by me unless otherwise stated.

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