Karaage - Japanese Deep Fried Marinated Chicken

Serves 6-8 as a snack

Ingredients:

• 1 kg (2 lb 4 oz) chicken thigh cutlets or fillets, skin on
• 60ml (1/4 cup) Japanese Soy Sauce
• 60ml (1/4 cup) Mirin
• 1 tsp Sake
• 2 tsp finely grated fresh ginger and its juice
• 3 garlic cloves, crushed
• Katakuriko or potato starch, for coating oil, for deep-frying
• lemon wedge, to serve
• Japanese mayonnaise (Kewpie Mayonnaise), to serve

Method:

1. Remove the bone from the cutlets and cut the chicken into 4cm (1 1/2 in) squares. Combine the soy sauce, mirin, sake, ginger and juice, and garlic in a non-metallic bowl and add the chicken. Stir to coat, cover with plastic wrap and marinate in the fridge for 1-4 hours.
2. Fill a deep-fat fryer or large saucepan one-third full of oil and heat to 180'c (350'F), or until a cube of bread dropped into the oil browns in 15 seconds.
3. Drain the chicken pieces well, discarding the marinade. Lightly coat the chicken in the katakuriko and shake off and excess. Deep-fry in batches for 6-7 minutes, or until golden and crisp and the chicken is just cooked through. Drain well on paper towels and sprinkle with salt. Serve with lemon wedges or Japanese mayonnaise.

Lemon Ricotta Pancakes with Sauteed Apples

image & recipe @yummly.com / Smitten Kitchen

Servings: Makes about twelve 3- to 4-inch pancakes.

For the sauteed apples

• 4 large Granny Smith apples, peeled, cored, and sliced
• 2 tablespoons unsalted butter
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon
• fresh lemon juice to taste

For the pancakes

• 4 large eggs, separated
• 1 1/3 cups ricotta
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons freshly grated lemon zest
• 1/2 cup all-purpose flour
• Melted butter for brushing the griddle
• Maple syrup, as an accompaniment

Method:

1. Prepare the sauteed apples: In a large heavy skillet saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened, sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.
2. Make the pancakes: In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. 
3. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. 
4. Heat a griddle over moderately high heat (Deb does not concur. She firmly believes that pancakes should be cooked medium-low.) until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. 
5. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. 
6. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 90'C (200°F) oven.
7. Serve the pancakes with the sauteed apples and the maple syrup.

Nut Lace Cookies

Prep Time: 10 mins

Cook Time: 11 mins

Image @http://www.flickr.com

Ingredients:

Yields: 2-3 Dozen

• 1 1/2 cups oatmeal
• 1/2 cup margarine
• 1/2 cup chopped pecans
• 1 egg
• 3/4 cup sugar
• 1 tablespoon flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla flavouring

Method:

1. Place oatmeal in bowl.
2. Melt margarine and pour over oats.
3. Sift dry ingredients together.
4. Mix dry ingredients in with margarine and oats.
5. Beat eggs and vanilla together.
6. Blend this in the oats mixture.
7. Add pecans and mix well.
8. Cover cookie sheets with foil.
9. Drop by teaspoons onto cookie sheet.
10. Do not preheat oven.
11. Bake at 160'C [325'F] for 11 minutes.
12. Allow to cool before removing from foil.

Pide with feta & spinach

Prep: 15 mins

Cook: 30 mins

image & recipe @bbcgoodfood.com

Ingredients

• 200g pizza dough mix or ciabetta dough mix
• 1 onion, sliced
• 2 roasted peppers from a jar, sliced
• 1 garlic clove, crushed
• 200g spinach, washed
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 100g feta cheese, crumbles

Method:

1. Heat the oven to 180'C (200'C fan / gas 6). Make up the dough following pack instructions then divide into 4.
2. Cook the onion in a little oil until caramelised then add the pepper and garlic. Tip the spinach in the pan and stir until wilted, then mix in the spices and season.
3. Roll the dough out into 4 elongated rugby ball shapes and divide the filling between them, leaving a 2cm border. Sprinkle the feta over the top. Fold over the long edges of each pied to make a ridge then twist at the ends. Bake for 20-25 minutes until the dough is crisp and golden.