Tired of the same old food? Craving a holiday despite not being able to leave the house? Well we have the solution!
St. Dalfour have created a menu inspired by the Land of the Rising Sun… Japan! Below are 3 Japanese inspired recipes using the fruity flavours of our St. Dalfour preserves. Perfect for an unforgettable oriental feast which will transport you to the far east!
Yakitori Strawberry Chicken
- Marinade the chicken in a bowl of buttermilk while you prepare everything else. This will soften the chicken and prevent it from burning. Tip your soy sauce, mirin, sake and St. Dalfour Strawberry Preserve into a small saucepan. Cook over a low to medium heat for 15 minutes until the sauce is combined and resembles a shiny syrup.
- Remove the chicken from the buttermilk and thread onto skewers alternating with a piece of onion. Repeat until each skewer is full.
- Once assembled, dip each skewer in your Yakitori sauce and place in the fridge to set for at least 20 minutes.
- Heat a large frying pan over a medium heat. Place your skewers in the pan and cook for 10 minutes, turning regularly and brushing on extra sauce.
- Serve with a sprinkling of sesame seeds
Orange & Ginger Teriyaki Lamb
- Pour 300ml water into a small saucepan with sugar, soy sauce, garlic and St. Dalfour Orange & Ginger Preserve. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it’s still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
- Once cooled, spread over lamb and roast in the oven to the recommended time for the meat purchased.
- Serve with sprinkled sesame seeds and boiled rice with spring onion.
Sakura Cherry Blossom Japanese Roll
- In a bowl, whip egg whites into soft peaks. Slowly adding 30g of caster sugar.
- In a separate bowl, combine the leftover egg yolks and another 30g of caster sugar.
- To the yolk mixture, add vegetable oil, milk and St. Dalfour Cherry preserve and mix until thoroughly incorporated. Once combined, mix in your flour and rice flour.
- Add half of the egg white mixture into the egg yolk mixture and gently mix until combined. Then add the other half until fully combined.
- Line your baking tray grease proof paper before evenly spooning your batter on the lined baking sheet, spreading evenly.
- Bake in the oven for 20 minutes at 160’C. Once cooked, set aside to cool.
- To make the cherry cream filling. beat your whipping cream into soft peaks. Add condensed milk and the remaining St. Dalfour Cherry Preserve and mix until smooth.
- Spread your cream evenly over the sponge before rolling relatively tightly.
- Allow to chill for one hour before serving with a light dusting of icing sugar.
