oriental fusions

Oriental Fusions with St. Dalfour

June 23, 2020

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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

  1. 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.
  2. Remove the chicken from the buttermilk and thread onto skewers alternating with a piece of onion. Repeat until each skewer is full.
  3. Once assembled, dip each skewer in your Yakitori sauce and place in the fridge to set for at least 20 minutes.
  4. 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.
  5. Serve with a sprinkling of sesame seeds

Orange & Ginger Teriyaki Lamb

  1. 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.
  2. Once cooled, spread over lamb and roast in the oven to the recommended time for the meat purchased.
  3. Serve with sprinkled sesame seeds and boiled rice with spring onion.

Sakura Cherry Blossom Japanese Roll

  1. In a bowl, whip egg whites into soft peaks. Slowly adding 30g of caster sugar.
  2. In a separate bowl, combine the leftover egg yolks and another 30g of caster sugar.
  3. 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.
  4. 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.
  5. Line your baking tray grease proof paper before evenly spooning your batter on the lined baking sheet, spreading evenly.
  6. Bake in the oven for 20 minutes at 160’C.  Once cooked, set aside to cool.
  7. 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.
  8. Spread your cream evenly over the sponge before rolling relatively tightly.
  9. Allow to chill for one hour before serving with a light dusting of icing sugar.