500 gram medium grain sun rice cooked and cooled

400 gram cooked chicken breast

Japanese teriyaki sauce of your preference.  Alternatively teriyaki sauce is very easy to make.

200 gram grated carrot

½ a cucumber thinly chopped

100 gram edamame beans

1 Tbsp sesame seeds

 

OPTIONAL – Nori to garnish

This can be mixed together as a salad and or served deconstructed.  Sprinkle sesame seeds, use desired amount of teriyaki sauce to taste.  Finely chop nori if using. Easy!

 

For a vegetarian option swap out chicken for teriyaki tofu

 

Peanut Butter Ice cream recipe
Peanut Butter Ice cream recipe

Peanut Butter Ice cream Recipe Courtesy of “Duck and Waffle” by Daniel Doherty

Here at Dish, we are always experimenting, trying new recipes, combining tastes and ideas to create new and tasty menus. And this is one of our new favourite recipes….

The recipe for this sumptuous and highly addictive Peanut Butter Ice cream is out of one of my all time favourite cookbooks “Duck and Waffle” by Daniel Doherty , and it is a compilation of recipes and dishes at the infamous 24/7 London Restaurant “Duck and Waffle” .

We are well and truly addicted to this ice cream and wanted to share the recipe with you!  Here we have combined it with a rich White Chocolate mud cake, Berry Coulis and Fairy Floss.  You could also make it into an Ice-cream sundae for the kids topped with caramelised nuts such as hazelnuts, almonds or peanuts, drizzled with chocolate sauce and topped off with a healthy dollop of whipped cream! Yum!!

Recipe:
500ml milk
500ml double cream
1 vanilla pod
190g caster sugar
4 tablespoons good quality smooth peanut butter
10 egg yolks

To make the ice cream, bring the milk, cream and vanilla to the boil in a large saucepan.  Meanwhile, put the sugar, peanut butter and egg yolks into a bowl and whisk very well. (Sugar absorbs moisture, and if you don’t mix straight away you will have pieces of dried egg yolk where all the moisture has been removed by the sugar, so beware!)

Once the milk and cream comes to the boil, pour half in to the yolk mix and whisk together.  Pour this back into the remaining milk and cream in the saucepan and heat until gently thickened.  You can use a thermometer to check this. (84°C is the correct temperature – any higher and the eggs will scramble and the ice-cream will be lumpy) Alternatively if you don’t have a thermometer, cook until the mixture coats the back of a wooden spoon and stays there without running off straight away.

Strain the mixture and transfer to another bowl to stop it cooking, then cool and churn.

If you don’t have an ice-cream machine, freeze the mixture in four batches and once frozen, blend in a food processor. Return to the freezer after blending.

Barbeque Spiced Pig's Ears

https://nz.pinterest.com/pin/417638565426623365/

A strange recipe I know, but these crispy, salty, sweet and smokey pigs ears are incredible! I love challenging people out of their comfort zones with food, and recently did so with these at a dinner party. Reluctant to try them at first, my guests were all brave and needless to say, there were none left over!

Try the recipe, it is well worth it.  This recipe is out of one of my favourite cookbooks “Duck and Waffle” by Daniel Doherty , and it is a compilation of recipes and dishes at the infamous 24/7 London Restaurant “Duck and Waffle”

The spice mix is also fantastic on chicken, lamb or beef.

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thai-style-market-fish-salad
We are excited to share the recipe for our Thai Style Market Fish Salad which is currently featuring on the menu at Church Road. We love this Dish, it has delightfully crisp fresh flavours, making it the perfect meal this summer!
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