Ingredient 34 - Wasabi Peas

Wasabi also known as Japanese horseradish comes from the food family that includes cabbage, horseradish and mustard.

Wasabi can be eaten in its root of leaf form or more commonly as a paste. It is not for the naïve chilli patient, with its pungent flavour activating the nasal passages more so than the tongue. One is advised to enjoy it “at a leisurely pace, preferably accompanied by a favourite cold beverage.”

Wasabi peas are roasted dried peas that have been coated in a spicy wasabi coating. Here they prove to be more than just a snack food, providing a great variation to the boring crumbed chicken.

Enjoy!

Wasabi Pea and Macadamia Crusted Chicken on Soba Noodle Salad

Serves 6

2 x 100g packet Wasabi Peas

130g macadamia nuts

½ cup panko breadcrumbs

3 eggs

½ cup skim milk

5 chicken breasts

1 packet Hakubaku soba noodles (270g)

2 avocado

bunch of coriander

6 shallots

Dressing:

1 tbsp wasabi paste

3 tbsp soy sauce

1 tbsp rice wine vinegar

• Preheat oven to 170°.
• Place wasabi peas, macadamias and breadcrumbs in blender and blend until roughly chopped. Spread the mixture out across a shallow dish.
• Whisk eggs and milk in a mixing bowl.
• Take a chicken breast and ‘dunk’ it in the egg mixture and then coat well with the crumbs mixture, ensuring all the breast is covered and place on a baking tray. Repeat for the remaining breasts.
• Bake the chicken in preheated oven for 50min.  Let them rest for 10min before slicing carefully into thick strips.
• Cook the soba noodles according to the packet instructions, being wary that soggy soba noodles are not nice! Once cooled and drained place noodles in large salad bowl.
• Slice the shallots thinly in white section and thicker in green, and roughly chop the coriander. Remove skins and seeds of avocado and then thinly slice the avocado.
• Place salad ingredients on top of soba noodles, drizzle with dressing, and gently toss together. Serve with chopped green chilli if desired and extra dressing.

Ingredient 33 - Maple Syrup

Maple syrup is as North Americans might describe, as one of the many wonders of the world.

It is obtained via ‘tapping’ or drilling sugar maple trees, releasing a clear tasteless sap which is then boiled down to a sugary sweet syrup. A single tree can produce 30-50L of sap a year, yet when boiled down only produces 1L of syrup.

Maple syrup although part of the naughty sweet food group, contains fewer calories than honey as well as being a good source of zinc and magnesium.

The secret is in the quality of the syrup – ‘maple syrup’ is made entirely of maple sap, so be wary of the cheaper artificial imitations out there as they won’t taste nearly as good!

An indulgent dessert perfect to fix any rugby loss blues.

Chocolate Meringue with Banana, Maple Syrup and Hazelnut Topping

6 egg whites

1 ¼ cup caster sugar

2 tsp cornflour

2 tsp white vinegar

1 tbsp cocoa

2 tbsp hot water

3 bananas

250mL good quality maple syrup

3 tbsp thin light cream

¾ cup hazelnuts

30g 85% dark chocolate

• Preheat oven to 170°.
• Lay the hazelnuts on a tray and roast for 5min. Remove from heat, slightly cool the nuts and then rub them in a clean tea-towel until the skins slide off. Discard skins and roughly chop the nuts in half.
• Reduce the oven to 130°.
• Using electric beaters beat the egg whites until stiff. Gradually add the caster sugar 1 spoonful at a time, beating well after each addition. Place a little bit of mixture between two fingers and rub together; if you feel a gritty consistency then mixture must be beaten some more.
• Place the cocoa and hot water in a small mug and stir until it forms a smooth paste.
• Add the cocoa mixture, cornflour and vinegar to the egg white mixture and beat until well combined.
• Spoon the meringue mixture on a paper lined baking tray, forming a rectangular shape, and smooth the top with a spoon.
• Bake the meringue slowly in the oven for 1hr 20min or until the top is firm and cracked. Cool on tray.
• Peel and slice the bananas in half lengthways and then half again. Sprinkle with a little bit of lemon juice to avoid browning.
• Pour the maple syrup and cream in a deep fry pan and place the bananas gently flat side down in the liquid. Bring the mixture to a simmer over medium-low heat and then simmer for further 20min. Add the roasted chopped hazelnuts.
• To melt the chocolate, pour some boiling water in a large bowl and place another bowl on top so it seals over the other completely. Place the chocolate in the top bowl and stir continuously until melted.
• Once meringue is cool layer the banana mixture on top, leaving an inch border around the edges, drizzle with melted dark chocolate and serve with icecream.

Ingredient 32 - Brussels Sprouts

Brussels sprouts are the quaint and often ridiculed vegetable that forms part of the cabbage family. They are leafy little green gems, resembling mini cabbages originating from the area that is now known as Belgium.

They are one of the healthiest vegetables, rich in Vitamin C and E, folate and iron. One of the biggest mistakes made when cooking with Brussels sprouts is that they are often overcooked; leaving a very bad tainted flavour.

Cooked to perfection Brussels sprouts should be tender with a slight bite, and bright green in colour. That way I will guarantee you will fall in love with them!

Warm Brussels Sprouts and Pink Lady Apple Salad

Serves 4 as side salad

20 Brussels sprouts

½ tsp minced garlic

2 tbsp olive oil

2 Pink Lady apples

½ lime

cold water

100g feta cheese

¼ cup pine nuts

3tbsp good quality Balsamic Vinegar

• Preheat oven to 180. Toast pine nuts for 4-5min on baking tray until golden; be wary you don’t overcook and burn them.
• Quarter the apples and then slice further into small chunks. Place the apple in a small bowl, sprinkle over the juice of ½ lemon and then cover generously with cold water. Place in the fridge for 20min.
• Trim the Brussels sprouts by chopping off the stalk end, then slicing them in half lengthways.
• Heat the garlic and olive oil in a frypan over medium-low heat. Add the Brussels sprouts and sauté gently for 10min. Add the apple and sauté for further 4min or until the sprouts are lovely and tender.
• To arrange place the salad ingredients on a large serving platter, stir through the basil, sprinkle with feta cheese and drizzle with balsamic vinegar. Serve immediately.

Ingredient 31 - Wonton Wrappers

Wonton wrappers could be described as the Chinese version of pasta.

The wrappers themselves are made of flour, egg and water. Traditionally they are filled with a meat mixture, steamed or deep fried and served up as pocket sized little dumplings.

Today however the wrappers are become particularly versatile – used as savoury quiche bases, fried to form dipping crackers, steamed and served in soups, and turned into chocolate and almond dumplings.

Here the wonton wrappers take a twist on the traditional ravioli.

Naughty but delicious!

Pumpkin Ravioli with Balsamic Butter and Walnuts

Serves 3

Pumpkin – approx. 300g piece

⅛ cup freshly grated Parmesan cheese

½ cup Ricotta cheese

1 packet frozen Wonton Wrappers (square, 40)

3tsp good quality balsamic vinegar

6 tbsp butter

⅓ cup chopped walnuts

• Preheat oven to 180.
• Remove wonton wrappers from freezer and bring to room temperature.
• Slice skin off pumpkin and chop into small chunks. Place pumpkin on a baking tray, drizzle generously with olive oil and roast for 30min or until soft.
• Mash the pumpkin until smooth in a mixing bowl. Add the ricotta and parmesan cheese and mix well.
• Remove wonton wrappers from packet. Trim them into small squares with a sharp knife – approx. 4x4cm.
• To make the ravioli place a wonton square on the chopping board, spoon 1 good teaspoon of pumpkin mixture into the middle of the square, wet your finger with water and trace the square border, place a piece of wonton wrapper on top and then gently push down, allowing the wrappers to stick together. Make sure you squeeze out any excess air whilst doing this. Then gently press the fork tongs on the edges of the ravioli creating the serrated ‘fancy look’. Repeat with remaining mixture.
• Bring a large saucepan of salted water to the boil. Gently spoon around 4 ravioli into the boiling water and cook for about 3min or until edges curl up and the ravioli float to the top. Remove and drain. Repeat with remaining ravioli.
• Be careful not to overcook the ravioli as this causes the wonton wrappers increase greatly in size, become very floppy, and you will also lose the serrated fancy edge.
• Heat a fry pan over medium-low heat. Place the butter and walnuts in the pan and simmer for about 2min until bubbling, add the balsamic and simmer for a further 2min.
• Arrange the ravioli on plates, spoon over the balsamic butter mixture and nuts and serve immediately.