Category: Radish

Turning Japanese – 1989 Japanese Snack Plate

Konichiwa dear people o’ the Internet. 

Today we are exploring the first part of a two-part series taken from the pages of Vogue Entertaining October / November 1989 with a gorgeous Japanese snack plate.

japanese-snack-plate

On the plate today we have Japanese Fried Chicken, Prawn Canapé’s, Radish Canapés, edamame beans, wasabi and mayo!  This is so pretty, perfect for a Spring brunch! 

The magazine comes from a time when ingenious recipes and inventive ideas may have involved giving your guests a bowl of roses to munch on.  Yummy!

vogue-entertaining-oct-1989

Roses aside,  we are putting some Spring flavours in full bloom on today’s Japanese snack plate. Just as an aside though, guess which day the J key on my laptop decided to break, meaning  it had to be hit about four times harder than all the other keys.  The sound track for the writing of this post was tap, tap, tap THUMP tap, tap, tap THUMP.

Minor typing difficulties aside, lets turn our attention to some hors d’œuvres for our Japanese snack plate.

Japanese Stuffed Radishes

Could not be simpler and the crunchy peppery radish is delicious with the salty punch of the caviar. Simply slice your radish down the middle of the stem, then scoop out a small hollow in your radish and fill with caviar.  I think nowadays if you were making this you would use tobiko instead of normal caviar but maybe that was readily available in 1989.  Come to think of it, I have no idea if it is readily available now!

japanese-snack-plate2Stuffed Prawns

Pardon me for having two things stuffed with caviar in this post but seeing as I had to buy it specially, I wanted to get some bang for my buck.  Also, if it was good enough for Vogue Entertaining in 1989 its good enough for me!

japanese-snack-plate3This is also very tasty with this time a contrast between the sweet prawn meat and the salty caviar.  Add a dob of pungent wasabi and some creamy mayo and you have perfection!  The original recipe had the prawn heads left on.  I took mine off.  I just think it is easier to eat with head and shells gone.

It is important to skewer the prawns so they stay straight.

japanese-snack-plate4To make these you will need:

  • 12 medium green king prawns
  • 2 tsp salt
  • 25g black caviar

Place a satay stick through the body of each prawn to keep it straight.  Bring a large pan of salted water to the boil. Drop the prawns in and cook for 3-5 minutes.  Remove from the water and leave to cool. 

Remove the satay sticks and remove the heads and shells, leaving the tail.  Split the prawns down the back with a sharp knife and remove the digestive tracts.  Fill the tract cavity with a little caviar.  Repeat.

Soy and Ginger Edamame (loosely adapted from A Moveable Feast by Katy Holder)

These are not from Vogue Entertaining Oct /November 1989 but make a tasty and colourful addition to the snack plate. 

  • 200g edamame in pods
  • 1/2 tbsp Japanese rice vinegar
  • 1/2 tbsp light olive oil
  • 1/2 tbsp mirin
  • 1 tsp soy sauce
  • 1 tsp grated ginger
  • pinch of sugar

Cook the edamame in boiling water  for 2 minutes.  Drain and refresh under cold water.  Pop the beans from their pods.  Combine all the other ingredients in a bowl, stirring well to dissolve the sugar.  Pour over the edamame and sit for at least an hour to let the flavours absorb.  Strain and add to the plate.

japanese-snack-plate5

Japanese Fried Chicken

I did not make this for the snack plate.  We had it for dinner the night before but I made extra so we could have it on the plate.  This is so good.  Huh…it’s fried chicken, like it was ever going to be bad!  This was great hot from the fryer in the evening and also super eaten cold  the next day – it was not too greasy like a lot of fried chicken as leftovers and still quite crispy, although it is not a thick southern style coating.

japanese-snack-plate6Here’s the recipe!

 

Japanese Fried Chicken
A delicious Japanese take on fried chicken
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Ingredients
  1. 500g chicken breast meat, skin on
  2. 3 tsp freshly grated ginger
  3. 1 clove garlic, chopped finely
  4. 1 spring onion chopped finely
  5. 2 tsp sesame oil
  6. 2 tsp Japanese soy sauce
  7. 1 tbsp mirin
  8. 1 tsp wasabi paste
  9. 1 small dried chilli, chopped
  10. pinch of black pepper
  11. 1 egg white, lightly beaten
  12. 2/3 cup cornflour
  13. vegetable oil for deep frying
  14. Mayonnaise, wasabi to serve
Instructions
  1. Cut the chicken into bite sized pieces.
  2. Make a marinade of the ginger, garlic, spring onion, sesame oil, soy sauce, mirin, pepper and chilli.
  3. Marinate the chicken for at least 1 1/2 hours.
  4. Mix eggwhite and cornflour well.
  5. Add the chicken and marinate.
  6. Heat the oil.
  7. Deep-fry spoonfuls of the chicken mixture until golden brown.
  8. Drain onto crushed kitchen paper and keep hot whilst the rest of the mixture is cooked.
  9. To serve, spread on platter with dobs of mayo and wasabi
Adapted from slightly from Vogue Entertaining October / November 1989
Adapted from slightly from Vogue Entertaining October / November 1989
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 That’s it from me, have a great week! 

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The Australian Vegetable Cookbook (1972) – The Redemption

After harping on about the awful recipes contained in this book last time, it was only fair to showcase some of the better recipes.  Three of them will be included here (I actually made 4 however this week is all about being positive so we won’t mention the Asparagus Italienne.  Ever.)

I chose the Stuffed Celery Curls as my first course.  This was jam-packed with flavours I love – celery, walnuts, chives, cream cheese and Tabasco so there was everything to like.  I chose not to add the red food colouring.  I’m hyperactive enough without it and I could see no earthly reason why it should be there.  I think the “au naturel” version looks much prettier anyway!

Ingredients

Sadly, my celery did not curl as per the picture in the book.   I read the recipe as saying you needed 15 pieces of celery 5 cm long.  Which is what I did.  In retrospect, I think it may mean an unnamed number of pieces of celery 15 cm long by 5 cm wide.  Although that doesn’t seem quite right either – 5cm seems too wide.  If you really want your celery to curl, here is a link:

http://www.managemylife.com/mmh/articles/authored/how-to-make-fun-garnishes-from-vegetables

It didn’t really matter though because whilst mine did not look as fun, they tasted amazing!  We had these as our starter however they could just as easily be a lunch box snack or as finger food.  Blue cheese would be an amazing variation.

Original

Mine – with obligatory knife but no curls 

Next up, for our main dish I made a Farmhouse Potato Bake.  This dish contains potatoes, Hungarian sausage (I used salami), sour cream and paprika so I guess is Eastern European in tone.  It was damn good wherever it came from.  If you weren’t fond of salami you could make this with ham, bacon, or left over roast beef or chicken or for a spot of luxury some smoked salmon.  As you will see from the picture, I subbed in basil for the oregano.  I think it is one of those recipes that you could pretty much use whatever proteins and herbs as you wanted. You could layer in other vegetables as well.  Asparagus, green beans, spinach would all be great!

Ingredients

Salami and Onion Sauteing, Potatoes Par-Boiling in the background

Layering

Crumb Mixture

I made a Panama Radish Salad from the book to go with this.  Well, I sort of did.  There is no intended slur to the recipe for my changes,  I think you could follow it absolutely and the result would be delicious.  I just happened to have no red onions and a bucketload of chives and rocket that I needed to use.  So I swapped these in.  I also used my favourite Black Russian tomatoes so my salad is probably “greener” than it should be….it still looks pretty good though.

Ingredients

Panama Radish Salad

These worked really well together, the pepperiness of the rocket and the radish in the salad, the freshness of the mint and the lemon in the dressing cut through some of the creamy, potato, salami induced richness of the Farmhouse bake.  Two big ticks here, will definitely be making both of these again.

The Meal – Delicious!

Bon Appétit.

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