Posted in Fruits, Sorbets

Granny Smith Apple Sorbet

my brown apple juice ):

Recipe from  Chef Tetsuya Wakuda of Tetsuya’s – Sydney, Australia
5 Large Granny Smith apples, quartered and cored, skins on
75 milliliters sugar syrup
1/2 Tablespoon lemon juice
Place the apple quarters in a food processor and blend until smooth.
Strain the apple juice through a fine-meshed sieve.
Measure to make sure you have around 450milliliters of juice.
Mix juice together with the sugar syrup and lemon juice.
Taste for sweetness, adding syrup if necessary.
Pour the liquid into an ice cream maker and follow the manufacturer’s instructions.
Tip: Work fast or your apple juice will turn brown like mine as apples oxidizes very quickly
Will THEY make it again?
Posted in Fish, Japanese

Grilled Salmon Marinated with Miso

Recipe from Tatsuya Wakuda
3 x 200g salmon fillet
250g white miso
equal proportion of sake & mirin
grated garlic
grated ginger
olive oil
orange zest
To make the marinate, bring sake and mirin mixture to boil and leave it  for 10 to 20 seconds to remove the alcohol.
Let it cool and combine it with the white miso.
Season with pepper, garlic, ginger, olive oil and orange zest.
Mix it well.
Spread half of the marinate on the base of a deep tray.
Place the salmon fillet on top of the marinate.
Spread the remaining marinate on top of the salmon fillet.
Cling wrap the tray and refrigerate it for about 24 to 36 hours.
Remove the marinate from the salmon fillet and transfer it to a baking tray.
Preheat the grill.
Place the baking tray on the middle rack and grill it for 5 to 6 minutes.
Transfer it to the top rack to colour it.
Will HE make it again?