The Basics Before You Start

What is wasabi powder? Where can I buy it from?
Wasabi is a condiment traditionally served with raw fish (sushi and sashimi) and noodle (soba) dishes in Japan. The ground root-like rhizome is bright green in colour and it has not just spicy hotness and sweetness but also a gentle fragrance to assist the taste, especially of fresh fish with soy sauce. Wasabi powder is available in natural food stores.

What is mirin?
It is a mildly alcoholic, sweet rice wine, typically used in Japanese cooking. You can get it at speciality food stores. Do look for 'hon-mirin' (true mirin) and avoid 'aji-mirin', which contains additives.

What are daikon sprouts?
Daikon is nothing but white/ icicle radish, or mooli as we call it. Daikon radish sprouts are available in markets where other sprouts are sold. If these are not available, any other peppery sprout can be used.

What is Arugula?
Arugula is an aromatic salad green, also as roquette or rucola, popular in Italian cuisine. You can buy it from all speciality food stores. (See picture)

How do I make chicken glaze?
For half a cup of chicken glaze, take four cups of chicken stock, and bring it to a boil over high heat. Reduce the heat and simmer for about 45 minutes to an hour, or until it reaches the consistency of maple syrup. You can use it immediately or even store it in a referigerator for upto three days. Gently reheat before using.

What are Thai chillis?
They are diminutive, extremely hot chillies that retain the heat through the cooking process. Also known as bird chillies, they are green or red and are about 2.5 cms in length. They are available in local markets.

How do I make sweet potato juice?
Firstly, buy more sweet potatoes than you think you will need. Wash them thoroughly under cold running water and cut away soft spots. Slice them into manageable sizes and put them in a juicer. For a cup of sweet potato juice, you will require about 500 g sweet potatoes.

How do I drain yoghurt?
Spoon plain youghurt into a seive lined with a double thickness of cheesecloth or a coffee filter and set over a bowl. Referigerate for about an hour upto eight hours.

What is Frisée?
Frisee, also called curly endive, is a variety of chicory, which has attractive pale green leaves that are narrow and curly with a frizzy appearance and a slightly bitter taste.

Fresh Tuna And Radish Salad With Wasabi Dressing
(Served with the wasabi dressing, it's perfect as a cold hors d'oeuvre or as a first course)
Serves: Four
Time required: 20 minutes

For the wasabi dressing:
3 tbsp wasabi powder
3 tbsp silken tofu, grated
1 tbsp rice vinegar
1 tbsp fresh lemon juice
1 tbsp mirin

For the salad:
1 cup finely sliced or shredded,assorted radish
2 tbsp finely chopped fresh mint leaves
2 tbsp finely chopped fresh coriander leaves
2 tbsp daikon sprouts or other peppery sprouts (see box)
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp mirin
450 g tuna (preferably yellowfin), cut into 16 slices about six-mm thick
salt to taste

To prepare the dressing:
In a small bowl, mix the wasabi powder, grated tofu, rice vinegar, fresh lemon juice and mirin and whisk until smooth.
Keep aside.

To assemble the salad:
In a large bowl, mix together the radish, mint, coriander and sprouts.
Add lemon juice and mirin and toss to mix well. Divide between four chilled plates.
Arrange four slices of tuna over each mound of salad.
Drizzle about a tablespoon of the dressing around the salad on each plate. Finish by sprinkling the salt over the tuna slices and serve.

Pan-roasted Quail With Peach And Porcini Mushroom

(Porcini mushrooms may be hard to get, and you can substitute shiitakes or chanterelles. No poultry, not even a boned chicken breast, cooks faster than quail. If you can't find quail, substitute 500 g Cornish hen for 2 quails)
Serves: Four
Time required: 45 minutes

For the mushroom hash:
2 tsp oi
8 porcini mushrooms
8 pearl onions, roasted, peeled and quartered
1/2 cup chicken glaze (see box)
12 potatoes, halved and roasted
2 tbsp fig or maple syrup
3 very ripe peaches, peeled, pitted, and cut into 12 wedges each
For the quail:
8 semi-boneless quails
salt and freshly ground pepper to taste
oil for sauteing
1 bunch arugula leaves (see box), finely chopped
1 cup finely chopped frisee (refer box)
1 tbsp aged balsamic vinegar
1 tbsp extra-virgin olive oil
fig or maple syrup for drizzling
To prepare the mushroom hash:
Heat a medium sized sauté pan or skillet over medium heat. Add the oil, mushrooms and pearl onions. Sauté for about five minutes, or until the mushrooms begin to soften.

Add the chicken glaze and bring to a simmer. Add the potatoes, syrup, and peaches.

Simmer for three to four minutes, or until the hash is nearly dry. Remove from heat, cover and set aside.

To prepare the quail:
Season the quail with salt and pepper. Heat a large sauté pan or skillet over medium heat. Dip a paper towel in the oil and rub the inside of the pan. Place the quail, breast side down, in the pan, and saute for three to four minutes, or until nicely browned. Turn the quail over and continue to cook for four to five minutes, or until the breast meat feels springy when gently pushed and the meat is cooked through.

In a medium bowl, mix the arugula and frisee together. Toss with the balsamic vinegar and olive oil, and season with salt and pepper to taste. Divide among four plates and spoon an equal amount of mushroom hash over each salad. Top with a roasted quail. Finish by drizzling the syrup on the rim of the plates.

Coriander Breast Of Duck With Sweet Potato Sauce
Using this all-vegetable base keeps this recipe tasting deliciously earthy. The juice needs to be made at least four hours ahead.
Serves: Four
Time required: 2 hours plus standing time

For the sweet potato sauce:
3 1/2 cups sweet potato juice (see box)
2 tbsp sliced fresh ginger
1 Thai chilli (see box) deseeded and minced
fresh lemon juice to taste
salt and freshly ground pepper to taste
For the breast of duck:
3 to 4 tbsp coriander seeds, dry roasted
4 skinless, boneless duck breast halves
salt and freshly ground pepper to taste
1 1/2 tbsp fresh flat-leaf parsley, minced
4 tsp oil

To prepare the sauce:
Let the sweet potato juice stand for at least four hours or up to six hours at room temperature.
Pour the juice through a fine-mesh sieve into a wide, shallow pan, being careful to leave the settled starch behind. Place the juice over medium heat and bring to a gentle boil. Reduce the heat and simmer until reduced to about one cup. During the first five or 10 minutes of cooking, additional potato starch will rise to the surface. Skim it off and discard. If using a relatively deep pan, this reduction could take up to one hour.
Remove from heat and stir in the ginger and chili. Stir until the sauce tastes spicy enough, then strain immediately through a fine-mesh sieve. Season with lemon juice, salt and pepper.

To prepare the duck breasts:
Coarsely crush the coriander seeds. Spread the crushed seeds on a plate. Season the duck breasts liberally with salt and pepper. Gently press the skinned side of each duck breast into the crushed coriander seeds to coat lightly. Sprinkle parsley over the other side. Turn over again and drizzle a teaspoon of oil over the seeded side of each duck breast.

Heat a large nonstick skillet over medium heat for about two minutes. Cook the duck breasts, seeded side down, for three minutes. Turn the duck over and cook for two minutes more. Remove from heat and let the duck stand in the hot pan for three to five minutes. Transfer to a cutting board and cover loosely with aluminium foil to keep warm.

Pour the sweet potato sauce into the same skillet and stir over medium heat, to scrape up the browned bits from the bottom of the pan. Pass the sauce through a fine-mesh sieve. Carve the duck breasts crosswise into thin diagonal slices. Arrange on warmed plates and spoon the sauce around the duck. Serve immediately.

Grilled Summer Peppers With Fresh Bay Leaves
(Bell peppers are a riot of lively colours and offer lovely flavour when left to mingle with the bay leaves)
Serves: Six
Time required: One and a half hours

3 large red bell peppers
3 large yellow bell peppers
2 tbsp extra-virgin olive oil
12 fresh bay leaves or basil leaves
salt and freshly ground pepper to taste
Light a fire in a charcoal grill or preheat a gas grill to medium. Put the peppers over the hottest part of the grill and cook until they begin to char. Turn with tongs and continue grilling until the peppers are charred on all sides. (Stand by the grill during this time - the peppers cook quickly. Using tongs to turn them prevents them from splitting open.)

Transfer immediately to a container. Cover tightly with wrap and let the peppers cool to the touch.

Peel the blackened skin from the peppers, scraping them gently with a small knife. Take care to keep the peppers whole. Coat the peppers with the oil and transfer to a bowl large enough to hold them snugly. Tuck the bay leaves among the peppers so that the leaves come in contact with each pepper.
Allow to sit for an hour. If using basil leaves, cut them into thin shreds for better flavour and presentation.

When ready to serve, lay the peppers on a cool part of the grill and heat for 20 to 30 seconds on each side. Season with salt and pepper and serve.

Granola
(Granola is something even children can make and then customise as they like, choosing their favourite dried fruit and nuts)
Serves: Six to eight or makes about seven cups
Time required: 30 minutes plus refrigeration time

1 cup hazelnuts
1 cup unblanched almonds
1 cup cashewnuts
1/2 cup oil (preferably canola)
1/2 cup maple syrup
1/4 cup packed brown sugar
grated zest of 1 orange
1 vanilla bean, split lengthwise
2 cups old-fashioned rolled oats
30 g dried fruit such as apricots, raisins, plums, peaches or apples, diced
2 cups yoghurt, drained (see box)
1/2 cup mild-tasting honey
3 cups milk for serving (optional)
Preheat the oven to 160°C.

Spread the hazelnuts, almonds, and cashews in a single layer on a baking sheet and toast for about eight minutes, or until lightly browned and fragrant. Remove from the oven, leaving it on. Transfer to a large plate and allow to cool. Crush the nuts until coarse, with a rolling pin.

In a medium bowl, stir the oil, maple syrup, brown sugar, orange zest, and vanilla bean together. Add the oats and stir gently to coat. Spread the mixture on a baking sheet and toast for 15 to 20 minutes, stirring every few minutes to encourage even browning. Remove from the oven and let cool on the pan.
Transfer the granola to a bowl and toss with the dried fruit.

Top with yoghurt and drizzle with honey. Serve milk on the side, if desired.

Fresh Figs With Semolina Toast And Rhododendron Honey
If rhododendron honey is not available, use any light honey you particularly like. The bread does not have to be semolina bread but make sure it has a good, dense texture when toasted.
Serves: Four

Time required: 15 minutes
6 very ripe dark figs, quartered
6 very ripe green figs, peeled, if necessary, and quartered
1 tbsp balsamic vinegar
salt to taste
freshly ground pepper to taste
4 large slices semolina or other dense-textured bread, cut 2.5cm thick
2 tbsp extra-virgin olive oil
2 tbsp rhododendron honey
In a medium bowl, gently toss the figs in the vinegar. Season with salt and pepper and set aside.
Brush each slice of bread on each side with the olive oil.
Put the slices of bread in a large saute pan or skillet and cook over medium heat, turning until crisp and lightly browned on both sides.
Place a slice of toast in the centre of each of four plates.
Top with the figs and drizzle with the honey.