Tag Archives: tamari

Tamari

imgresTamari is a Japanese soy sauce made without wheat. It tends to be a far superior product to what you normally find on the shelves.  A lot of people do not realise that soya sauce contains wheat, where as tamari is wheat free and gluten free. You can also find this product with reduced salt. For an example of how to use this see Tamari seeds.

Tamari Seeds

I can’t get enough of these. Always make more than you need as they are hard to stop eating. They keep well in a tupperware making a great addition to green salads and vegetables. When you make them the smell should remind you of twiglets.

Ingredients

75g sunflower seeds
10ml tamari

Method 

Heat a large frying pan and add the seeds.  Dry roast them until they are nice golden colour, remove from the heat and splash over the tamari.  You will need to keep the seeds moving (use a silicone spatula for example).

Once the seeds are evenly coated, put onto a plate and leave to cool.

Chicken and Quinoa Medley

Chicken Quinoa

This is the kind of meal you could make for yourself and eat over a couple of days as long as you keep the sauce and seeds separate

I devised it originally to use up the chicken leftovers from a roast. You can just as easily griddle a chicken breast.  I use a lot of quinoa in my cooking. Its a complete protein, a carbohydrate and it’s gluten free. Like oats it has complex carbohydrates and essential amino acids which makes it good for training. Most importantly it’s versatile and works as a  sweet or savoury dish.

Ingredients (serves 4)

250g of left over chicken or 2 chicken breast griddled
150g quinoa
150g cherry tomatoes
25g capers
50g spring onions or shallots
1 lemon zested and juiced
1 orange, juiced
Salt and pepper
25g parsley
75g sunflower seeds
10ml Tamari (or soy sauce)

Sauce

100g natural yoghurt
100g cucumber (about a third)
Half of the lemon juice
25g mint
Salt and pepper
Tamari seeds (see TIPS)

Method

To make the yoghurt sauce  mix together the lemon juice, salt and pepper. Peel and de-seed the cucumber and cut into small squares, chop the mint and add to the yoghurt and mix together.

Cut the cherry tomatoes in half and put onto a baking tray covered with baking paper. Sprinkle with plenty of salt and black pepper and some olive oil. (Optional, drizzle a small amount of honey, agave, maple syrup or just a bit of sugar over the tomatoes for added sweetness).

Pour the quinoa into boiling water for 8-10 minutes, taste, it needs to be soft but with a bit of bite. Drain into a fine sieve and refresh under the cold tap. Let it drain for 5 minutes then lay out flat on a tray and cover with kitchen roll and press the excess water out of it. Roughly chop the capers and finely chop the spring onion and the parsley.

Combine the above ingredients in a bowl. Squeeze half the orange and half the lemon into the ingredients. Season with salt and pepper. Turn the ingredients over to combine gently.  You don’t want to break up the tomatoes too much.

To serve, place the quinoa mix on a plate and layer on the chicken, pour on the dressing and garnish with herbs and seeds.

Prawn Cakes with Sesame, Orange and Tamari Dressing

Prawn Balls

It’s always nice to try and do something different and bring prawns to the front of a recipe. Normally prawns are a secondary addition to a larger list of ingredients like noodle recipes. This recipe takes advantage of  the prawn and its sweetness. You can easily halve the balls and use them as a starter or a pre dinner nibble.

Ingredients (makes 8 cakes)

500g prawns (uncooked, peeled and de-veined)
2 spring onions or shallots (75g)
10g coriander
2 de-seeded red chilies
30g fresh ginger
1 lime zested, then chopped and juiced
1 lime for garnish
White sesame seeds
1 teaspoon fish sauce
Sunflower oil for frying

Method

Put the un-cooked, peeled and de-viened prawns into a food processor and pulse into a paste (you can also use a stick blender).  Take out of blender and put into a bowl.

Finely chop the spring onions, coriander, red chillies and ginger then fold into the prawn paste with a spatula or a wooden spoon until mixed.  Squeeze half the lime and add a splash of fish sauce (if you don´t have this then  a sprinkle of salt will be fine) and lime zest and mix again. Wet your hands and divide into eight pieces. Roll into a ball shape. Have your sesame seeds ready in a bowl. Roll each of the balls in the sesame seeds and put onto a plate. With your hand press the balls flat so they will shallow fry (see photo).

Take a pan and brush the surface with sunflower oil, as minimal as possible. Place the cakes into the oil and cook until a golden shade of brown, turn them over and do the same. Finish off in a pre-heated oven at 180 for 8 mins. They should be firm to touch. Serve with a fresh crunchy salad and the dressing below.

Ingredients

125ml sesame oil
80ml fresh orange juice
40ml tamari (see store-cupboard)

Method

Put the ingredients into a old jam jar with a lid and shake really well, pour over a nice crisp green salad and serve.

Prawn Balls

Crispy Fish Fillet with Tahini Sauce

This is a meal that once you have done it you will keep using it. It’s got a nice Mediterranean feel to it as well as an interesting twist with the tahini sauce.  A recipe like this can be used as inspiration. Don’t get put off with what ingredients you don’t have, fish and tahini is the magic combination here, the rest of the ingredients just keep lifting it up.

Ingredients(serves 4)

4 fillets of white fish, trimmed and boned skin on (eg sea-bream, snapper, sea bass, salmon or cod)
2 oven roasted red peppers
1 aubergine
2 courgettes
2 lemons for garnish
Olive or sunflower oil for griddling

Tahini sauce ingredients

5 cloves (half a bulb) of garlic
125g tahini
Juice of a whole lemon
1tbsp (15ml) tamari
50-100ml water

Method

For the roast red peppers see Side Dishes.

Cut the aubergines into discs and the courgette into 1cm thick slices. Put a cast iron griddle pan onto a high flame, lightly oil the courgette and aubergine and sear either side so the lines of the pan are prominent on the vegetables. Aubergines take longer than courgettes.  When cooked, squeeze lemon juice over and season.  Place onto a baking tray lined with greaseproof paper, ready for re-heating in the oven.

To make the tahini sauce the first thing you need to do is roast the half bulb of garlic in a hot oven for 8-10 minutes.  You can use raw garlic but when garlic is roasted the taste is subtler and works better with fish.Put the tahini, lemon juice, garlic and tamari into a bowl. Take a small whisk and bring the ingredients together.  The mix will become very thick at this point, you will need to slowly add the water until you get the right consistency.  We are looking for a single cream type pouring consistency.  For this dish, the sauce needs to be fairly thick as it will sit on the plate with the fish and the vegetables (if you were using this as a salad dressing, the sauce would be of a thinner consistency).

Buy the fish filleted and pin-boned, if possible.  If you do find any protruding bones then remove with pliers or tweezers.  To stop the fillet curling in the pan, pinch it on either side and score small incisions just below the skin, being careful not to cut too deep.

To cook the fish you will need a good non-stick frying pan.  Brush the pan and the skin of the fish with oil (sunflower oil works well as it has a higher heating point).  Lay the fish skin side down into the hot pan giving the pan a good shake until the fish starts to cook, this prevents the skin sticking and peeling off.  Don´t turn the fish until the skin is really crispy approximately 8 minutes cooking time.  When the skin is crispy turn the fillets over and turn off the heat.

To serve;

Whilst the fish is cooking lay out the four plates, distribute and arrange the courgette, red pepper and aubergine in the middle and pour the tahini sauce around them.  Then sit your fish on top of the vegetables and serve with a wedge of lemon.