Recipe Guide

Japanese Grilled Miso Salmon Recipe only This Japanese grilled miso salmon calls for the use of miso paste which dates back some 2,500 years in Japanese and Chinese cultures, Miso is a paste made with soybeans, sea salt and koji which is a mold starter. The miso paste can be left for 3 months or up to 3 years.  INGREDIENTS 1/4 cup white miso paste 3 tablespoons mirin 2 tablespoons sake 1 tablespoon sugar 1 tablespoon light soy sauce 4 fresh salmon fillets METHOD 1. First mix the   miso, mirin, sake, sugar, and light soy sauce in a large bowl and marinate overnight. 2. Preheat an oven to 220 C. Take the salmon fillets out of the bowl and drain on kitchen paper, wipe any liquid off the fish. 3. Cover a baking tray with aluminium foil and brush with oil. 4. Bake for about 10 minutes or until cooked through and perfect. Serve with Japanese noodles and Asian greens.

Iranian Grilled Chicken with Spice Rub Recipe only This Iranian grilled chicken with spice rub come from the modern Asian part of the Middle East where they have been trading in spices for centuries. The aromatic flavors of coriander, cumin, fennel, and peppers make this a great recipe for a BBQ. To serve there is a contrasting yogurt sauce. INGREDIENTS 2 chicken breasts, skin removed 1/4 teaspoon coriander seeds 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 1/4 teaspoon cayenne pepper pinch of turmeric powder pinch sea salt pinch ground black pepper Olive oil Yogurt Sauce 1/2 cucumber, peeled and seeded, thinly sliced 1 cup plain natural yogurt 2 garlic cloves, minced 1 fresh lemon 3 tablespoons fresh, chopped coriander leaves METHOD 1. Get 2 square pieces for plastic wrap. Place one on a flat work surface and then place one chicken breast onto, then cover with the other sheet of plastic wrap. Using a meat mallet, lightly pound the chicken until it has thinned out. Be careful not...