Vegan Friendly Teriyaki Tofu Burger

Once again, it has been a long time since I posted the last blog.  I hope everyone had a relaxing holiday and a great start to the new year.

On New Years Day, I made some resolutions for 2014 including to extend my cooking repertoire to vegetarian & vegan friendly dishes.  This does not mean I have suddenly changed my diet or beliefs.  I am still a very omnivorous woman!

I sometimes cook snacks and sweets for my husband's work colleagues.  Among them, there are some vegetarians and vegans.  They have never had a chance to taste my cooking as I was not considerate enough to choose ingredients which were suitable for any diet and/or belief.

I love cooking, but, even more, I love seeing people enjoying my food.  So, this year's cooking challenge is to create delicious recipes that satisfy omnivorous people, vegetarians and vegans.

As the start of my challenge, I have recently created a teriyaki tofu burger.  Caramelised sweet onion gives a hint of meat flavour, garam masala adds some natural umami, and "no-high fructose corn syrup" sweet teriyaki sauce boosts the taste of the burger.

I personally have never liked any tofu burgers before, but this was something different!  It satisfied me as a convicted meat and fish lover completely!

Ingredients for 4 people
(patty)
1 12oz pack of silken tofu (I bought a tetra pack of Morinaga tofu)
some olive oi
1/2 red onion, chopped finely
1-2 cloves garlic, chopped finely
1/2 teaspoon caster sugar
2 tablespoons green onion, chopped finely
2 tablespoons cilantro, chopped finely
2 tablespoons parsley, chopped finely
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
2-3 tablespoons cornstarch
salt & black pepper (to taste)
pinch of garam masala (about 1/8 teaspoon)

(Teriyaki Sauce)
2 tablespoons soy sauce
2 tablespoons mirin (sweet sake)
2 tablespoons sake
2 teaspoons caster sugar


Instructions
Double wrap the tofu using two sheets of paper towel, place it on a plate and cook in the microwave at 1000w for 1 minute.  Remove the tofu from the microwave and turn it over while still wrapped.  Return the tofu to the microwave to cook for further 30 seconds.

Remove the sheets of paper towel and place the tofu in a colander.  Leave it to drain any excess water for about 15 minutes.

Heat the olive oil in a frying pan and cook the onion and garlic for 3-4 minutes or until the onion starts to discolour.  Add the sugar and cook for further 10-15 minutes until the onion is nicely browned and caramelised.  Remove from the heat and leave it to cool to room temperature on a plate.  Wash the frying pan thoroughly with detergent.

In a large mixing bowl, add the drained tofu, cooled caramelised onion and other patty ingredients. Using your hand, mix well until everything is well combined.  Divide the mixture into 4 (or 8 if you prefer miniature patties).

Heat the olive oil in the cleaned frying pan over a medium heat.  Wet your hands with a little bit of water, then take one of 4 (or 8) tofu mixture and form it to a half inch thickness (a quarter inch thickness if you are making miniature patties) either round or oval shape.  Place it on the frying pan.  Repeat for the rest.

Cook one side 4-5 minutes or until it nicely browns, then gently turn it over.  Cook the other side also until it turns to brown.  (The tofu burgers are very fragile.  If you do not brown each side well, it is more likely to break while turning over.  Handle with much care!)

Remove the tofu burgers to a plate and wipe off the extra oil from the frying pan.

In a measuring cup or small mixing bowl, combine the teriyaki sauce ingredients until the sugar has dissolved completely.  Pour the sauce to the frying pan and bring it to the boil.

Return the tofu burgers to the frying pan and reduce the sauce almost by half while turning over the burgers several times to coat the sauce on both sides.

The tofu burgers are extremely soft when they are hot.  I recommend to serve them with some Japanese steamed rice or vegan safe burger buns, after cooling for 5 - 10 minutes.

If you would like to know my recipe for beautifully soft vegan safe buns, please feel free to ask me using the comment box.  I am very happy to share that with you!

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If you would like to read this recipe in Japanese, please click HERE.


Bon appetit!

Midnight Blue Trifle

It has been almost 5 months since I last time updated my blog.  I have been too busy to translate my Japanese recipes into English.

In May this year, my mother had a cerebral hemorrhage and hospitalised.  I had to go back to Japan to look after her, as well as looking after my father who is 91 years old and left at home by himself.  Ironically, on the day I left Seattle, I was going to demonstrate how to cook my Lobster Macaroni & Cheese on KCTS's cooking show.  Sadly, I had to cancel my appearance. :-(

Anyway, miraculously, my mother has recovered steadily and has recently been told by her doctor that she would be discharged from the hospital hopefully early next month!  This means that - after we bring her home - that I will not have to go back to Japan every month.

I therefore would like to restart my project to translate my recipes into English and share them with my non-Japanese speaking readers.

As the first recipe after reopening this blog, I would like to introduce this delicious trifle.

Trifle is one of the British traditional deserts and it used to be a jumble of left-over sweets and deserts.  The one I am introducing is not a recreation of left-overs but instead is based around its original roots. I made the recipe as simple as possible by using purchased lady fingers and custard mix powder.

The only one thing in this recipe cooked from a scratch is the jelly.   I made this jelly with the blackberries that my husband and I picked in our garden.

The colour of jelly reminds me of the deep dark Autumn night,  Thus, I decided call it Midnight Blue Trifle.

It is very tasty and if you serve it to your family, friends or even important guests, no one can tell that most of the ingredients are ready-made or instant.   


Ingredients for 6 - 8 people
(jelly)
11oz frozen blackberries - no need to thaw
1+1/3 cup water
5 oz sugar
2 tablespoons cherry brandy (optional)
2 envelopes Knox gelatine

(custard)
2 tablespoons Bird's custard powder
1-2 tablespoons sugar
1 UK pint (20 fl oz) milk

(sponge base)
10-12 lady fingers
some blackberry or blueberry jam
3-4 tablespoons dry sherry

(toppings)
1/2 US pint of heavy whipping cream
1 tablespoon sugar
some grated white chocolate
some blackberries to garnish


Instructions
To make the jelly, place the blackberries, water, sugar and cherry brandy (if you are using) in a pan and cook on a medium heat.  When it starts boiling, reduce the heat and cook uncovered for 15 - 20 minutes until the blackberries are nice and soft. 

Using a masher, crush the cooked blackberries, then transfer the blackberries and juice to a strainer.  Using a wooden spoon, press down firmly the blackberries to extract the juice and discard the seeds. Dissolve the gelatine into the strained juice while it is still hot, transfer to a shallow dish and chill for several hours or overnight until it completely sets.

To make the custard, combine the custard powder, sugar and a couple of tablespoons of the milk and mix well until it becomes a paste.  Place the remaining milk in a sauce pan and heat until it reaches almost boiling point, then pour onto the custard paste and stir well.

Return the custard mixture to the sauce pan and bring to the boil over a low heat stirring continuously.  Transfer the custard to a mixing bowl, cover the surface of the custard with cling film to prevent a skin forming and leave to cool completely.

With a knife, cut each lady finger into 2, spread the jam over the bottom side of one of the half and sandwich with another half.  Lay the sandwiched lady fingers on the bottom of a trifle bowl and pour the dry sherry all over.

Pour the custard over the lady fingers, then scoop the jelly with a tablespoon and place evenly over the custard.

Spread the whipped cream evenly over the jelly, sprinkle the white chocolate and garnish with some thawed blackberries.

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If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!

Lobster Macaroni & Cheese

One thing I always keep in my freezer is frozen lobster meat (langoustine, to be precise).  I buy them at my local COSTCO.  They are precooked, tasty and very convenient.  When needed, all I have to do is just defrost and I can eat as they are or add straight to my cooking dish.

Frozen lobster meat is particularly useful when I want simple dishes to be boosted and look more gorgeous, such as spaghetti aglio olio e peperoncino (spaghetti simply cooked with garlic and chile).  The volume is boosted and the dish becomes a gorgeous evening meal.

This time, I added some lobster meat to a simple macaroni & cheese together with some chopped tarragon.  This is an awesome and completely different dish from the one you remember at the school canteen.

Moreover, the recipe that I created includes low-fat milk and cheese without butter!


Ingredients for 2 to 3 people
6 oz macaroni
some salt
4 tablespoons Panko (Japanese style bread crumbs)
1/2 oz freshly grated Parmesan cheese
1 teaspoon paprika
1/4 - 1/2 teaspoon (depending on how hot you prefer) cayenne pepper
1/2 litre (2 cups + 4 teaspoons) 1 % low fat milk
2 tablespoons all-purpose flour
some olive oil
1/2 small onion, finely chopped
1 - 2 clove garlic, finely chopped
1 tablespoon tomato paste
3 1/4 oz low-fat Cheddar cheese
salt and black pepper to taste
10 - 11 oz frozen lobster meat (defrost and lightly squeeze to remove excess liquid)
1 tablespoon chopped tarragon leaves


Instructions
Boil plenty of water for the macaroni and add a good teaspoonful of salt.  Cook the macaroni until al dente.  Drain and set aside.

In a small mixing bowl, place the panko, Parmesan cheese, paprika and cayenne pepper. Mix well and set aside.

Take 3 - 4 tablespoons milk, add to the flour and stir well.  Add the flour mixture to the rest of the milk and stir well until the flour mixture is completely dissolved.

Heat some olive oil in a frying pan and cook the onion for 2 - 3 minutes or until soft.  Add the garlic and cook for a further 1 minute.

Pour the milk/flour mixture into the frying pan and, constantly whisking, bring to a boil. 
Add one third of the cheese at a time and stir well between each addition until the cheese is melted.

Add the tomato paste to the frying pan and stir well until the paste is blended and the colour of the sauce becomes pinkish.  Season with salt and pepper, then add the cooked macaroni and lobster meat and mix evenly.  (Do not cook too long or the macaroni becomes soggy and you lose the lobster's delicious flavour.)

Remove the frying pan from the heat and stir in the tarragon.

Transfer the mixture to a casserole dish greased with a little of the olive oil, sprinkle the panko mixture evenly and cook in a preheated oven at 400F for 25 - 30 minutes or until it browns.

Sprinkle some chopped tarragon and serve hot.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!


＜材料　３人分＞
マカロニ．．．１６０ｇ
塩．．．適宜
パン粉．．．大さじ４
パルメザンチーズ．．．１５ｇ
パプリカ．．．小さじ１
ケイエン（カイエン）ペッパー．．．小さじ１／４～１／２（好みの辛さで！）
牛乳．．．５００ｍｌ
小麦粉．．．大さじ２
オリーブオイル．．．適宜
たまねぎ、みじん切り．．．小１／２個
にんにく、みじん切り．．．１～２かけ
トマトペースト．．．大さじ１
チェダーチーズ（あればカロリーオフのもの）、融けやすい大きさに切る．．．１００ｇ
塩ブラックペッパー．．．適宜
冷凍ロブスターの身（または蟹の身など）、解凍し水分を絞る．．．３００ｇ
タラゴンの葉のみじん切り．．．大さじ１程度
 

＜作り方＞
１．マカロニは塩を加えたたっぷりの湯でアルデンテに茹で、ざるに空け水きりする。 

２．パン粉、パルメザンチーズ、パプリカ、ケイエンペッパーを合わせ、トッピングを作っておく。

３．上記分量の牛乳の内大さじ３～４で小麦粉を溶き、残りの牛乳に加えてよく混ぜ合わせる。 

４．フライパンにオリーブオイルを熱したまねぎを炒める。２、３分炒めてしんなりしたら、にんにくを加えて更に１分程度炒める。 

５．４に小麦粉を加えた牛乳を全て注ぎ入れ、泡だて器で混ぜながら煮立てる。少しとろみが出てきたらチェダーチーズを数回に分けて加える。加える度によく混ぜ合わせて完全に溶かす。

６．５にトマトペーストを加える。よく混ぜ合わせ全体が満遍なくピンク色に染まったら、塩、ブラックペッパーで味を調え、マカロニ、ロブスターの順に加え混ぜ合わせる。（マカロニとロブスターは混ぜ合わさればそれで良いので、調理し過ぎないでね！） 

７．マカロニとロブスターが全体に満遍なく行き渡ったら、火を止めてタラゴンを加えさっと混ぜ合わせる。 

８．オリーブオイルを薄く塗ったグラタン皿に７を入れ、均一に広げ、表面に２のトッピングを満遍なくまぶす。２００度で予熱を済ませたオーブンで２５～３０分、またはこんがり焼き目が付くまで焼く。

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Kedgeree Cake

In Britain, there are some dishes inspired by Indian cuisine.  They call those Anglo-Indian.

The recipes for Anglo-Indian dishes are generally eccentric.  I mean really eccentric!  For example, putting mango chutney in soup, or adding heavy cream to rice - ideas such as this first turned me away from Anglo-Indian dishes.

However,  once I tasted them, they were not bad at all!  I have tried most of the Anglo-Indian dishes and must say they are all very delicious!

In this blog, I am introducing to you a modified version of one of the Anglo-Indian dishes called Kedgeree.  Normally, Kedgeree is a curry flavoured pilaf cooked with smoked fish (which most British love) with heavy cream and boiled eggs added at the end of cooking.

I modified my usual Kedgeree recipe to cook it with canned salmon and, rather than adding boiled eggs, I made an egg mixture using cream and cheese, which I added into the rice mixture and then cooked in a cake tin to set as a savory cake.

Kedgeree is one of my husband's favourite Anglo-Indian dishes and every time I cook it he appreciates it very much.  However, when I made this modified version of Kedgeree, he was just so astonished by my idea and the taste.

As soon as I published this recipe in my Japanese blog, one of my Japanese friends tried it.  She and her husband really enjoyed the dish and she is now planning to add the recipe in her cooking repertoire.


Ingredients for 2 - 3 people
1 tablespoon butter, withholding 1/3 for greasing
1/2 onion, chopped finely
1 - 2 cloves garlic, chopped finely
2 - 2 1/2 inches carrot, peeled and chopped to the size of corn and peas
3 tablespoons sweetcorn, either frozen or canned
3 tablespoons frozen peas
2 cups cooked warm sushi rice (available at the oriental corner of any supermarket)
2 tablespoons chopped chives or parsley
2 teaspoons curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 can (about 5 oz) pink salmon, drained well
salt and black pepper to taste
3 eggs
1 oz mature Cheddar cheese, grated
2 tablespoons half & half
6 - 8 cherry tomatoes, cut in half


Instructions
Heat 2/3 of the butter in a frying pan and cook the onion for a few minutes.  Add the garlic and cook for a further 1 minute.  Add the carrot, sweetcorn, peas and cook for 4 - 5 minutes or until the volume reduces to half.

Put the warm rice in a large mixing bowl, then add the cooked vegetables, chives (or parsley), curry power and 3 spices.  With a wooden spoon or spatula mix the rice using a slicing action to distribute the vegetables and spices thoroughly.  Bear in mind if you mix too much, the gluten in the rice makes the mixture too sticky which is not a pleasant texture when you eat.

Add the pink salmon to the rice mixture and lightly mix so as to keep the bigger fish lumps.  Season with salt and black pepper.

In a small mixing bowl, beat the eggs and strain though a fine colander.  Add the cheese and half & half to the eggs and mix well.

Add the egg mixture into the rice mixture, mix and pour into a (using the remaining butter) greased and lined 7 inch spring-form round cake tin.

Arrange the cherry tomatoes cut side up and push them down to the rice.  With the back of spoon flatten the surface of the rice, then pick up the tin and let it drop from a few inches several times onto the kitchen work surface to remove any excess air.

Cook in a preheated oven at 350 F for 45 - 50 minutes.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!


＜材料　２～３人分＞
バター．．．１０ｇ＋型に塗る分
たまねぎ、みじん切り．．．１／２個
にんにく、みじん切り．．．１～２かけ
にんじん、細かく切る（コーンやグリーンピースと同じ位の大きさになるように）．．．５～６ｃｍ
スイートコーン、冷凍ものでも缶ものでも．．．大さじ３
冷凍グリーンピース．．．大さじ３
ご飯、炊き立てじゃなくても良いので温かいもの（混ぜやすい）．．．１合
チャイブまたはパセリのみじん切り．．．大さじ２
カレー粉．．．小さじ２
クミンパウダー．．．小さじ１／４
コリアンダーパウダー．．．小さじ１／４
シナモンパウダー．．．小さじ１／４
鮭缶、缶汁をしっかり切る．．．１缶（１４０ｇ）
塩ブラックペッパー．．．適宜
卵．．．３個
マチュアーチェダーチーズの削ったもの（もしくはピザ用細切りチーズ）．．．３０ｇ
生クリーム．．．大さじ２（私はHalf & Halfを使用）
チェリートマト、縦２等分する．．．６～８個


＜作り方＞
１．フライパンにバターを熱したまねぎを炒める。しんなりしたらにんにくを加え更に１分、続いて人参、スイートコーン、グリーンピースを加え、野菜の嵩が少し減るくらいまで４～５分炒める。 

２．ボウルに温かいご飯を入れ、１とチャイブ（またはパセリ）、カレー粉、クミン、コリアンダー、シナモンを加える。しゃもじで切るようにして混ぜ合わせ、全体に満遍なく具とスパイスが行き渡るようにする。

３．２に鮭缶を加える、身を細かくほぐしてしまわないようにざっくりと混ぜ、塩、ブラックペッパーで味を調える。この後卵液を加えると味が薄くなるので、ここで結構しっかり味をつけると良い。このまま最低５～６分冷ます。

４．卵をよく溶きほぐし、目の細かいざるなどを使って漉す。チーズ、生クリームを加えよく混ぜ合わせる。

５．冷めたご飯に卵液を加えてよく混ぜ合わせる。薄くバターを塗り、更にパーチメントペーパー（クッキングシート）を貼った１８～２０ｃｍのスプリングフォーム（側面がばねで閉めたり緩めたり出来る型）の型にご飯を詰める。

６．表面に２等分したチェリートマトを、切り口が上になるようにして並べ、スプーンの背などで表面を押さえて平らにし、更に台の上に数回落として空気を抜いて、１８０度で予熱を済ませたオーブンで４５～５０分焼く。

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Lamb Chop Risotto

Originally I found the recipe for this beautiful lamb risotto in a cook-book.  In the original recipe, the stew used stewing meat and thinly sliced onions.

I modified the recipe replacing the stewing meat with beautiful chops, and replacing the thinly sliced onions with whole shallots.  I also added whole mushrooms too, to make the dish look more gorgeous - in a way like Boeuf Bourguignon and in another way like Ossobucco.

Lamb chops are usually very expensive, but if you substitute it for shoulder blade chops, you can make a beautiful meal for your special events, or to provide hospitality to your guest at reasonable cost.


Ingredients for 2 people
(stew)
olive oil
2 lamb shoulder blade chops
2 large shallots, peeled
2 cloves garlic, chopped
1 medium size dried Mexican red chile, seeded and chopped 
1 small bell pepper (any colour), seeded, removed membrane and thinly sliced vertically
4 - 6 (depending upon the size) brown mushrooms, trimming the end of the stem
1 pack (0.75 oz) basil leaves, chopped
1 small bottle (187ml) of red wine, divided to 2/3 and 1/3
1/4 cup red wine vinegar
1/2 cup (100ml) water
salt & black pepper
4 - 6 (depending upon the size) cherry tomatoes

(risotto)
2 1/2 cups stock (2 1/2 teaspoons of granulated chicken stock diluted in 2 1/2 cups hot water)
1 tablespoon butter
1/2 small onion, chopped finely
3/4 cup rice, use without washing
1/2 oz grated Parmesan cheese


Instructions
Heat the olive oil in a saute pan and nicely brown both sides of the lamb chops.  Remove the lamb chops to a plate and set aside.

In the same pan, add some more oil if necessary and cook the shallots for 4 - 5 minutes or until they start turning to light brown.  Add the garlic, chile, bell peppers, mushrooms and basil and cook for a further 2 - 3 minutes.

Add the 2/3 bottle of wine and wine vinegar and cook until the liquid evaporates and reduces to half.  Add the water, bring to boil and season lightly with salt and black pepper.

Return the lamb chops, cover, reduce and cook for 15 minutes, then add the tomatoes and cook for a further 40 - 50 minutes.  During the last 10 minutes of cooking, taste and add more salt and black pepper in necessary.  If the stew is runny, uncover and increase the heat to reduce the liquid.

While cooking the lamb chops, make the risotto.  Put the chicken stock into a pan and place on a high heat.  When it starts boiling, reduce the heat to the lowest setting to continue simmering.

In a frying pan, melt the butter and cook the onion for 3 - 4 minutes or until it becomes soft.  Add the rice and, stirring constantly, cook for 1 - 2 minutes until the rice starts changing colour to translucent.

Add the rest of wine and, stirring constantly, let the rice absorb the wine completely.  Add a ladle of the chicken stock and let the rice absorb the stock completely.  Repeat until the rice absorbs all the stock.

Remove the frying pan from the heat, add the Parmesan and season with salt and black pepper.  Cover and allow the risotto to stand for about 5 minutes.

Put the risotto and stew on one plate and serve hot.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!


＜材料　２人分＞ 
（シチュー）
オリーブオイル．．．適宜
ラムショルダーブレイドチョップ．．．２枚
シャロット、皮を剥く．．．大２個（またはペコロス４～６個で代用）
にんにく、みじん切り．．．２かけ
唐辛子、種を抜きみじん切り．．．１～２本
パプリカ（好みの色）、へた、種、薄膜を取り除き細切り．．．小１個
マッシュルーム、石突の汚れた部分を取り除く．．．４～６個
バジル、粗みじん切り．．．プラスチックケース（約２０ｇ入り）１パック
赤ワイン．．．１／４ボトルサイズ１本（１８７ml）
ワインビネガー．．．６０ml
水．．．１００ml
塩ブラックペッパー．．．適宜
チェリートマト．．．４～６個

（リゾット）
チキンストック、固形コンソメ３個を湯に溶いたもの．．．６００ｍｌ
バター．．．１５ｇ
たまねぎ、みじん切り．．．小１／２個
米（洗わない！）．．．１合
パルメザンチーズ、おろしたてのもの．．．３０g


＜作り方＞
１．鍋にオリーブオイルを熱しラムチョップを焼く。両面に焼きめがついたら一旦皿に取り上げる。

２．１の鍋に必要に応じオリーブリーブオイルを足し、シャロットを薄っすら色づくまで４～５分炒める。にんにく、唐辛子、パプリカ、マッシュルーム、バジルを加え更に２～３分炒める。

３．２にワイン１２０mlとワインビネガーを加える。水分が半分になるまで煮詰めたら水を加えて煮立て、塩、ブラックペッパーで調味する。

４．３にラムを戻す。火を弱めて蓋をし約１５分煮、トマトを加えて更に蓋をし４０～５０分煮る。出来上がりの１０分前、味見をし必要に応じ調味料を足し、水分が多いようならば蓋を取って煮詰めると良い。

５．シチューが出来上がる約３０分前からリゾット作りにかかる。コンソメスープを火にかけ、沸騰したら弱火にし温度が下がらないように保温しておく。

６．別の鍋にバターの半量を熱したまねぎを３～４分炒める。米を加え、米の色が透明になるまで更に１～２分炒める。

７．６にワインの残りを加え、水分を米に完全に吸い取らせる。コンソメスープをおたまに１杯ずつ加え、米が水分を完全に吸い取ったら次の１杯を加える。スープがなくなるまで繰り返す。

８．リゾットが出来上がったら火からおろし、パルメザンチーズを加え混ぜ合わせる。蓋をして約５分蒸らす。

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Orange Flavoured Hot Cross Buns

Every year I bake my home-made hot cross buns for a Good Friday breakfast, and today I baked some for tomorrow!.

This year I modified my usual recipe, adding some orange juice and zest to the dough, and orange extract to the biscuit dough and icing. I made two types, 12 of them with biscuit crosses and the other 9 have icing crosses.

Both hot cross buns are awesome!  I have been baking hot cross buns for many years, but these are definitely No.1!

So, I would like to quickly publish my newly modified recipe, so that, if you are planning to bake some tomorrow, I can share my gorgeous hot cross buns with you.

The measurements shown below are metric scales which I usually use.  I did not have time to convert the figures into avoirdupois.  If necessary, I would appreciate it if you could do so yourself.


Ingredients for 21 buns
(bread dough)
540g all-purpose flour (alternative to British plain flour) + dusting
1.5 teaspoon cinnamon powder
1/2 teaspoon nutmeg powder
1/2 teaspoon powdered ginger
1.5 teaspoon salt
60g butter
60g sugar
1 egg
zest of 1 orange
juice of 1 medium orange, pour into a measuring cup
milk, add to the measuring cup holding the orange juice to make it up to 260ml
2 teaspoons bread machine yeast

(dried fruits)
70g raisins
40g golden raisins
40g currants

(other)
butter to grease the baking pans
1 egg, well beaten with pinch of salt for egg wash

(biscuit dough for 12 buns)
100g all-purpose flour + extra for dusting
1/4 teaspoon baking powder
30g icing sugar
50g butter, cubed (half inch) and chilled
1 teaspoon orange flavour extract (sometimes called orange water in the supermarket)
A little milk (enough to make the dough smooth)

(icing for 9 buns)
100g icing sugar
1 teaspoon orange flavoured extract
more or less than 1 tablespoon milk


Instructions
Place all the dough ingredients in a bread machine pan according to the recommended order by the manufacture, then select the raisin dough cycle.  Add the dried fruits when beeps.

To make the biscuit dough, sieve the flour, baking powder and icing sugar into a mixing bowl.  Add the butter to the flour, then with your fingertips or using a pastry blender, rub the butter into the flour lightly until the mixture resembles fine breadcrumbs.

Add the orange extract and then, little by little milk (about 1 teaspoonful each addition) to the flour mixture, then mix the pastry until it becomes smooth.  Do not put too much milk!  As the flour mixture has quite high amount of powder sugar, it will end up becoming too sticky to roll.  Wrap the pastry in aluminium foil and let it rest in the refrigerator for at least 1 hour.

Remove the biscuit dough from the fridge, then unwrap.  On a lightly floured surface, roll the dough to the size of 12 x 6 inch rectangular.  Using a pie cutter or knife, cut the dough into half inch x 24 strips.  

When the dough cycle finishes, remove the dough from the pan and place on a lightly floured surface.  Punch down the dough, then divide it into 21 equal sized balls.  Place 9 of them in a greased 8 inch square disposable aluminium baking pan and cover with a damp cloth and let them rest in a warm room for 50 minutes to 1 hour.  These buns are for presents and given away in the pan.

As for the rest of buns, first of all, grease well a 11 inch flan tin with butter and line the base with parchment paper.  Now, place two strips of biscuit dough on the bun forming a cross, cut the extra biscuit dough and roughly tucking each end of the cross to the bottom of bun.  Remember that the bread dough will rise but the biscuit dough will not.  This means if you tuck the cross tightly under the buns, the biscuit strips will break easily as they do not expand as much as the buns.

Place three buns close together (forming a triangle) in the centre, then place the rest evenly around the circumference of the tin.  Cover the rolls with a damp cloth and let them rest in a warm room for  50 minutes to 1 hour, or until they double in size.

Brush all the buns with egg wash and bake in the preheated oven at 200C (400F) for 12 - 15 minutes.

When the buns are baked, remove from the oven and cool for 15 minutes.  As for the 9 buns to be given as a present, leave to cool down as they are, and as for the other 12 rolls, remove from the flan tin and cool.  Do not attempt to remove the 12 rolls from the tin without the 15 minutes cooling time, as the biscuit dough is very fragile when hot and will break.

To make orange flavoured icing, place the icing sugar in a mixing bowl, add the orange flavoured extract and gradually add the milk to make icing which is quite thick but still able to pipe.  Pipe the icing on the 9 buns forming a cross.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit! 


＜材料　２１個分＞
（パン生地）
強力粉．．．２７０ｇ＋打粉
薄力粉．．．２７０ｇ（粉をあわせる代わりに、オールパーポスかプレーンのみ５４０ｇでも可）
シナモンパウダー．．．小さじ１．５
ナツメグパウダー．．．小さじ１／２
ジンジャーパウダー．．．小さじ１／２
塩．．．小さじ１．５
バター．．．６０ｇ
砂糖．．．６０ｇ
卵．．．１個
オレンジ皮．．．普通サイズ１個分
オレンジ汁．．．普通サイズ１個分を計量カップに入れる
牛乳．．．オレンジ汁の入った計量カップにメモリ２６０ｍｌまで注ぎ入れる
ドライイースト．．．小さじ２

（ドライフルーツ）
レーズン．．．８０ｇ
サルタナ（ゴールデンレーズン）．．．４０ｇ
カランツ．．．４０ｇ
ドライフルーツは、３つ揃わない場合は２種類でも１種類でも、またクランベリーなどを代用してもオーケーです。

（その他）
バター．．．型に塗る分適宜（型を使わず個別にトレーに載せて焼いてももちオーケー！）
溶き卵、塩ひとつまみを加えよく溶く．．．生地に塗る分適宜

（ビスケット生地　約１２個分）
薄力粉（またはオールパーポスやプレインでも可）．．．１００ｇ＋打粉
ベーキングパウダー．．．小さじ１／４
アイシングシュガー（粉糖）．．．３０ｇ
無塩バター、角切りした冷蔵庫から出したてのもの．．．５０ｇ
オレンジエッセンス．．．小さじ１
牛乳．．．少量

（アイシング　約９個分）
アイシングシュガー．．．１００ｇ
オレンジエッセンス．．．小さじ１
牛乳．．．少量
オレンジエッセンスが手に入らなかった場合は、ビスケット生地にもアイシングにも、バニラエッセンスを代用されると良いです。


＜作り方＞
１．パン生地の材料をホームベーカリーの容器に入れ、レーズン生地コースを選択。ブザーと同時にドライフルーツ３種を投入する。（フルーツディスペンサーの付いた機種は、そちらをご利用くださいまし！）

２．生地を捏ねている間にビスケット生地の準備をする。粉、ベーキングパウダー、アイシングシュガーを合わせ篩う。冷蔵庫から出したてのバターを加え、ペーストリーブレンダーか指で、そぼろ状になるまでよく粉に擦り込む。

３．２にオレンジエッセンスを加える。牛乳を少量ずつ（小さじ１程度）徐々に加え、スムーズな生地にまとめる。（牛乳の入れすぎには注意です。小麦粉に対する粉糖の割合が多いので、水分を加えすぎるとベタベタの生地になります。）

４．３をラップに包み、更にその上からアルミフォイルで包んで、冷蔵庫で最低１時間冷やす。

５．生地コースが終了する約３０分ほど前、ビスケット生地を冷蔵庫から取り出し、打粉をした台の上で、縦１０ｃｍｘ横３０ｃｍ程度の長方形に延ばす。パイカッターなどを使い、約１ｃｍ間隔に縦に生地を切り、十字架用の帯を準備しておく。

６．コースの終了した生地を打粉をした台の上に取り出す。ガス抜きをし、２１個に均等に分けて丸める。内９個は、バターを塗った２０ｃｍのアルミ角型に、生地と生地、及び生地と型の間に平均にスペースを取って並べ、濡れ布巾を被せて２次発酵。

７．残りの１２個の生地には５で準備したビスケット生地の帯を、十字の形に貼りつける。余分な生地を切り取り、バンズの底面に軽く折り込む。

８．バターを塗り、底面にはパーチメントペーパーを敷いた２７～２８ｃｍのタルト型に、真ん中に３つ、周囲に９つを、平均にスペースを取りながら並べる。濡れ布巾を被せこちらも２次発酵。

９．溶き卵をどちらの型のバンズにも薄く塗り、２００度で予熱を済ませたオーブンで、１２～１５分、または表面にこんがりと焼き目が付くまで焼く。オーブンから取り出したらラックに移し、型を抜くバンズはまず側面を抜き、３０分程度冷ましてから底面とペーパーを取り除く。

１０．アイシングを作る。粉糖にオレンジエッセンスと牛乳少量（量的には大さじ１程度。但し一度に加えず、徐々に加えてくださいませ！）を加えてよく混ぜ、歯磨き程度固さのアイシングを作る。冷めた９つのバンズの表面に十字架を描く。

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Cottage Pie in Twice Baked Jacket Potato

During my years in the UK, I learnt how to cook lots of British & Irish dishes.  Cottage pie was one of the first dishes that I learnt from British people.

Cottage pie is a simple weekday evening meal for the busy British family.  For housewives, they can prepare it in their limited spare moments from child care and housework, and for professional couples, either husband or wife (whichever one comes home before the other after the long day at work) can cook it for their partner and family without extra effort.  It is still a hearty and filling dish and everyone's favourite.

Though cottage pie was originally one of Britain's clever cooking inventions in ensure no waste of the leftovers from roast beef, nowadays most people cook it with raw meat. For your information, the term for cottage pie is to cook with beef and a similar dish cooked with lamb is to be called shepherd's pie.

In this blog, I am introducing a variation of cottage pie which is cooked in a twice baked jacket potato and served with gravy.


Ingredients for 2 people
(jacket potatoes)
2 large russet potatoes
1 tablespoon butter
3 tablespoon milk

(filling)
olive oil
1/2 lb ground beef
1/2 medium sized onion, chopped finely
1 small carrot, peeled, chopped finely
1/4 green bell pepper, seeded, membrane removed, then chopped finely
3 brown mushrooms, the end of stems removed, chopped finely
3 OXO beef stock cubes, diluted in 2 1/2 cups of hot water
1 tablespoon tomato paste
1 tablespoon Lee & Perrins Worcestershire sauce
1/2 nutmeg, grated
salt & black pepper to taste
1/2 cup chopped parsley

(other)
2 oz grated Cheddar cheese
1 tablespoon pale dry sherry or brandy
1 tablespoon all-purpose flour, dissolved in 2 tablespoons water


Instructions
Wash the potatoes and lightly pat-dry with kitchen paper.  Wrap the potatoes individually with a kitchen paper and cook in the microwave at 1000W for 8 minutes (flip them over once during cooking in the microwave).

Remove the kitchen paper and place the potatoes on an ovenable tray, turning the potatoes over, so the top side in the microwave becomes the bottom side in the oven.  Cook in a preheated oven at 400F for 20 minutes or until tender when tested with a skewer.

While baking the potatoes, heat a little amount of olive oil in a frying pan (if you are cooking more fatty beef in a non-stick frying pan, you can omit the oil) add the meat and cook for 6 - 7 minutes or until no longer red and any excess water has come out of the meat.  Drain through kitchen paper, discard the mysterious water and set aside.

Clean the frying pan with paper and heat some more olive oil.  Add the onion and cook for 4 - 5 minutes or until becomes soft, then add the garlic, carrot, bell pepper and mushroom and cook for a further 3- 4 minutes until the volume of the vegetables reduces by half.

Return the beef, add the beef stock and bring to a boil.  Add the tomato paste, Lee & Perrins Worcestershire sauce and grated nutmeg.  Season with salt and black pepper, then cook for 7 - 8 minutes or until the liquid has reduced a bit and slightly thickened.

Add the parsley, mix well, then remove from the heat and strain the filling through a colander to separate from the stock.  Reserve the stock for the gravy.

When the potatoes are done, remove them from the oven and, while they are still hot, wearing a pair of oven gloves,vertically cut them in half. With a spoon, scrape off the flesh to a mixing bowl being careful to not break the potato skins.

Add the butter and milk to the potato flesh and mash well to make a creamy mashed potato.

Fill the potato skins with the beef filling and cover with the mashed potato.  Sprinkle the cheese all over the jacket potatoes and bake in a preheated oven at 400F for 20 minutes or until the cheese melts and browns.

While baking the jacket potatoes, put the stock separated from the filling in a small pan and place on a medium heat.  Bring to a boil, season with salt and black pepper if necessary, then add the sherry or brandy.  Reduce the heat to simmer and, stirring well, gradually add the flour to thicken the gravy.  Increase the heat to medium and cook for 1 minute.

Serve the jacket potatoes hot with the gravy.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!


＜材料　３～４人分＞

じゃがいも、ジャケットポテトに適したジャンボサイズ．．．２～３個（普通サイズのじゃがいも６個）
バター．．．１０～１５ｇ
低脂肪牛乳．．．大さじ３

（フィリング）
牛ミンチ．．．２２５ｇ
オリーブオイル．．．適宜（脂肪の多いミンチなら焦げ付かないフライパン利用でノンオイル調理可）
たまねぎ、粗みじん切り．．．大１／２個
にんにく、細かく刻む．．．２かけ
人参、皮を剥き細かく刻む．．．細いもの１／２本
パプリカ、種を抜き白い薄膜を取り除いて細かく刻む．．．１／４個
マッシュルーム、石突を取り除き細かく刻む．．．３個
OXOキューブ、６００ｍｌの湯で溶く．．．３個（味の素固形コンソメなら同量の湯で２個を溶く）
トマトペースト．．．大さじ１
リー＆ペリンウスターシャーソース．．．大さじ１
ナツメグの削ったもの．．．１／２個分（もしくはナツメグパウダー小さじ１）
塩ブラックペッパー．．．適宜
パセリのみじん切り．．．１／２カップ

（その他）
チェダーチーズもしくはピザ用細切りチーズ．．．４０～５０ｇ
シェリー酒またはブランディー．．．大さじ１（どちらもなければ不要）
水溶き小麦粉．．．大さじ１の小麦粉を大さじ２の水で溶いたもの


＜作り方＞
１．じゃがいもは皮ごと食べれるようにたわしで綺麗に洗って汚れを落とす。ペーパーでパットドライ程度に軽く水分を取り、キッチンペーパーに包んで１０００Wの電子レンジで約１０分加熱する。

２．レンジで底になっていた面が上になるようにオーブントレーにじゃがいもを並べ、２００度で予熱を済ませたオーブンで２５～３０分、または竹串がすっと通るようになるまで焼く。 

３．じゃがいもを焼いている間にフィリングの準備をする。必要に応じ少量のオリーブオイルをフライパンに熱し牛ミンチをほぐしながら炒める。赤みがなくなり芯まで火が通ったら、穴のあいたお玉でペーパーの上に取り出す。鍋の底に残った水分は処分し、ペーパーで汚れを拭き取る。

４．フライパンにオリーブオイルを熱したまねぎを炒める。しんなりしてきたら、にんにく、人参、パプリカ、マッシュルームを加えて炒める。野菜のボリュームが半減するくらいまでよく炒める。

５．４に牛肉を戻す。熱湯で溶いたスープキューブを加え、煮立ってきたらトマトペースト、ウスターシャーソース、ナツメグを加え、塩、ブラックペッパーで味を調える。そのまま７～８分、スープの量が少し減るまで煮詰める。 

６．５にパセリを加え全体に混ぜ合わせたら火からおろす。 

７．ボウルにざるを載せ、６を具と煮汁を分ける。 

８．じゃがいもが焼きあがったら、やけどをしないように注意しながら、熱い内に縦半分に切り分け身をくり抜く。くりぬいた身が熱い内にバターを加えて溶かし、牛乳を加えながらクリーミーなマッシュポテトに仕上げる。 

９．７の具を８のじゃがいもの皮に６等分して詰める。 

１０．９の表面をたっぷりのマッシュポテトで被い、チーズをまぶして、２００度で予熱を済ませたオーブンで２０分、またはチーズが溶け、表面がこんがり色づくまで焼く。

１１．グレービーを作る。７の煮汁を火にかけ、煮立ったら水溶き小麦粉で好みの濃度にとろみをつける。（目安は、デミグラスソースよりは薄い！）

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