Ramen is a Japanese noodle dish consisting of wheat noodles served in a meat broth that has been flavoured with Miso or Soy sauce to give it a nice salty flavour. The meat broth is like a stock – vegetables, and a protein such as pork ribs are slowly simmered in water for a number of hours. This liquid is sieved, and the broth is seasoned with miso and mirin.
The Ramen noodles are cooked separately in a pot of boiling
water, drained well (so as to not dilute the flavours in the broth) and added
to the broth.
The dish is often topped with accompaniments such as soft-
boiled eggs, wilted spinach, Shiitake mushrooms, Nori (dried seaweed),
coriander and sliced braised or crispy Pork.
The Origin of Ramen….
Its origin is unknown, but many believe that Ramen came from China in the 1800s and offered a filling and affordable meal to the working class. It was originally made with rice noodles. After Japan was defeated by the Americans in WW2, the Americans occupied the country for close to a decade. In 1945, Japan recorded the worst rice harvest in history as production reduced and shifted to China and Taiwan. As a result, there were massive food shortages. In order to rectify this, the US saturated the market with cheap wheat flour, and consequently created a huge increase in bread consumption. It was also the beginning of Ramen noodles being made from wheat!
Many black market Ramen vendors were arrested during the
occupation due to the ban on outdoor food vendors. However, by the 1950s, many
of the imposed controls and restrictions were lifted, further increasing the
number of ramen vendors.
Ramen today…..
Ramens’ popularity today comes as no surprise, as it is certainly taking the world by storm. With exciting umami flavours, and comfort food tendencies, we could call it a global phenomenon. While respecting the traditional process for making ramen used to be the order of the day, many chefs are now experimenting with their creative interpretations of the dish. But you can still find chefs today who masterfully create beautiful renditions of the original.
How do we eat Ramen the traditional way? Suck and Slurp!
Traditionally in Japan, it is important that before you take
your first mouthful, you will savour the aroma and appreciate the presentation
of the dish. After all, Ramen does take
hours, and sometimes days, to prepare.
To further show your appreciation of the dish, suck up the
noodles while making a “slurp!” sound.
Don’t be afraid to make noises, because in Japanese tradition, it shows
that you are really enjoying the dish.
How to enjoy our rendition of this deliciously warming dish…
‘Miso Ramen’ – Japanese soup with ramen noodles,
crispy pork belly, soft boiled egg, shiitake mushrooms, nori and coriander
Visit us at Church Road Winery Restaurant to try our interpretation of traditional Ramen
https://www.dishcatering.co.nz/wp-content/uploads/2019/06/received_924010121271669-002.jpeg9451260Pippa Laytonhttps://www.dishcatering.co.nz/wp-content/uploads/2019/06/dish-catering-logo_white.pngPippa Layton2019-06-12 17:36:432019-06-13 20:33:49Ramen - What you didn't know......
These delicious cookies are so easy to bake, they can be whipped up in under 30 minutes. They are rich in fibre, and energy, and keep in an air tight container for weeks (unless they are demolished first!)
Ingredients
Ready in 30 minutes and makes approx 40 cookies
2 cups muesli – with a combination of dried fruit, nuts and seeds of your choice.
For me, Easter in New Zealand marks the end of the warm
Autumn days and the beginning of the cooler months. We enjoy the novelty of lighting the fire and
enjoying warm home cooked meals with a glass of one of Hawkes Bay’s finest red wines.
This year, Easter falls in the middle of the school holidays, and like many parents I am struggling to come up with creative ways to entertain the kids for two whole weeks! And keep them away from screens… Easter often brings cold, wet weather, so some of the parents of DISH have come together with some of our favourite Easter recipes, simple enough to make with the kids on those wintery days, when all you want to do is spend the day snuggled inside!
Gluten is a protein and is found in grains such as spelt, wheat and rye. Gluten is a useful when making bread and pasta as when the flour (which contains gluten) is mixed with water, it creates a glue-like “sticky” consistency, making the dough strong and elastic. It gives bread a delicious chewy texture. Salt also helps to preserve the strength of gluten.
On the other hand, when butter is added to a dough mixture, it shortens the strands of gluten, making the dough “short”. Butter contains fat, and the fat weakens the strands of gluten, so they can’t join together to make a strong elastic dough. This is why butter is added to dough such as brioche, short pastry or baking which require a soft tender mixture.
https://www.dishcatering.co.nz/wp-content/uploads/2019/03/Image-1-004.jpg1334750Pippa Laytonhttps://www.dishcatering.co.nz/wp-content/uploads/2019/06/dish-catering-logo_white.pngPippa Layton2019-03-18 14:09:582019-04-17 19:33:18The truth about Gluten....
Cut 3-4 slits in each side of the salmon, fill with half lemon slices, thinly sliced pickled (or fresh) ginger and lime kaffir leaves.
With these beautiful long summer days drawing to an end, many keen fishermen are eager to spend us much time out on the boat before winter sets in. Furthermore, many have exhausted their BBQ repertoire over the past couple of months. For this reason, we felt the need to give some fresh inspiration to the avid fisherman. Here is a great way to enjoy the catch of the day!
Begin with a whole snapper, gutted and descaled.
Oil two large sheets of foil, place the fish on one of the
oiled sheets, and place the other sheet of foil over the top, oiled side facing
down. Crimp the edges of the foil to
seal.
Cut 3-4 slits in each side of the salmon, fill with half
lemon slices, thinly sliced pickled (or fresh) ginger and lime kaffir leaves.
Here in the Hawkes Bay we have been enjoying some beautiful summer weather with temperatures soaring above 30 degrees, and it therefore seems very fitting to be cooking outside and making the most of these glorious mild evenings. Even though the mere male is very comfortable his place in front of the BBQ grill, here are a few friendly tips to seal in all those delicious flavours and keep your meat succulent and flavoursome;
Start with a very hot grill
Remove your Protein from the fridge in advance, because meat is best cooked at room temperature
Season the meat with salt, pepper and a little oil. (Avoid oiling the grill because it can burn and char the meat).
Turn the protein only once. Leave it on the grill until you can remove it easily to cook the other side. If it sticks, it isn’t quite ready to be turned, so leave it for an extra minute.
The protein is Medium Rare when blood starts coming to the surface.
Good old Watties are a staple at most kiwi barbeques, however there are many different options to add flavour to your BBQ. Above all, you will impress your friends!
Chimichurri sauce is the perfect way to add flavour and
freshness to proteins without over powering them. This sauce is traditional of Argentinean
BBQs, similar to pesto and is gluten free!
Recipe
Chimichurri Sauce
1 cup Flat leaf parsley
2 Tbsp fresh oregano
2 tsp crushed garlic
¼ cup olive oil
2 Tbsp red wine vinegar
Salt and pepper to season
1 tsp fresh chilli or ½ tsp dried chilli.
Put all ingredients in blender and blitz, season to taste.
BBQ Lamp Rump, Chimichurri Sauce, flatbreads and accompaniments such as fresh coriander, pomegranate seeds, yoghurt, lettuce and tomato salsa.
The finished product!
This sauce is beautiful served with BBQ Lamb rump, fresh
lettuce, coriander, and pomegranate seeds with a drizzle of fresh lime juice.
https://www.dishcatering.co.nz/wp-content/uploads/2019/02/IMG_2210-1.jpg15122016Pippa Laytonhttps://www.dishcatering.co.nz/wp-content/uploads/2019/06/dish-catering-logo_white.pngPippa Layton2019-02-01 15:26:432019-04-17 20:15:05Having a Waitangi Day BBQ? Here are our top tips....
Spice dusted lamb, Indian potato cake, pea herb dressing tomato jam and Quinoa Feta balls
This beautiful dish currently features on the Summer menu at Church Road Winery Restaurant, Taradale, Napier, and was created by our Executive Chef, Jenny Parton.
The Quinoa feta balls are a delightful accompaniment to the dish. The crispiness of the quinoa and the soft “melt in your mouth” texture of the feta is a pleasure on the palate.
Quinoa Feta balls are a perfect accompaniment to your Antipasto platter, a tomato and basil salad, a cheeseboard or a beef or lamb dish. Try out this simple recipe, and wow your guests at your next dinner party!
6 garlic cloves, peeled and crushed 1 tsp Rosemary 150g Feta 1/2 cup quinoa
Cook black quinoa. Dry off and fry in deep fryer or a pot of hot oil with a metal sieve until popped.
Whip feta with a fork, mix with crushed garlic and rosemary. Chill down. Roll into balls and before placing on your plate, coat in crispy black quinoa.
As caterers, we understand that food plating and presentation are vital to a guests experience. People “eat with their eyes” so creative plating adds to the visual appeal of a dish. Here are a few tips to plating up the perfect dish for your guests this Christmas.
Choose the perfect plate…..
Having the right plate to present your dish on is like having the perfect canvas or frame for your painting
Size – Make sure that the plate is the right size to frame the food and that your food stands out. A plate with a rim is great for creating a border around the food. Make sure that the plate is not so big that it makes your meal size look too small!
Colour – The colour of your plate is key to attractive food presentation. Black or white plates provide a nice contrast to the colours of your food, so is nearly always a popular choice. There are also a lot of other modern colour options available on the market these days, so it’s a good excuse to go shopping and update your old dinner set! So give some thought to the components of your dish and what colour plate would be complementary.
To plate…
The wet ingredients – such as jus, puree or sauce should be put on the plate first. Consider how much you are putting on the plate so as not to drown your meal! On top of this you can then place your starch, or your dessert.
Odd Numbers – It is always visually appealing (and a trick of the trade) to plate an odd number of the small bite sized items on your plate such as scallops, onion rings.
Colours –While the focus of the dish is usually on the protein, think about the colours and how they will contrast on the plate. We like to use ingredients such as crisp green vegetables or fresh herbs, bright orange carrot or pumpkin puree or pickled pink onions to create our masterpieces. These vibrant colours add to the visual appeal of the dish. Edible flowers are also a great way to add visual appeal to a meal!
Height – here at Dish we like to experiment with height when presenting our meals. The main we achieve this is by adding garnishes that give height to the dish such as a wafer, which is placed at a 45-degree angle against the side of a protein. Pea tendrils also add a pop of colour while creating elegant height to our dishes.
Texture – Contrasting texture with complementary flavours add visual appeal, as on the palate. Imagine a creamy Asian-inspired sauce served with grainy rice, a soft slice of salmon topped with crispy cucumber and pickled pink onions – Yum! Crispy shallots add a pleasing crunch to a dish too!
Garnishing – Garnishes are key as they are the finishing touch to any dish. Garnishes need to be edible and the flavours need to be complementary to the dish. Fresh Vietnamese mint and coriander go exceptionally well with Asian style dishes, and help to enhance the flavours on the plate. A sugar wafer or biscotti placed on a creamy dessert such as crème brulee add both contrasting texture, height and taste amazing!
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!!
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.
Last Saturday night we were privileged to host the Havelock North High School Ball at the Hawkes Bay Opera House Plaza, it was such a special occasion. The Plaza is the ideal space for any type of large event, including school balls.
It was a glamorous setting once night fell and the lights twinkled. Rachel Stuart from The Flower Studio and Henry and Dane from Sight and Sound Services transformed the space into a magical night garden.
Our stunning guests enjoyed the following Menu:
Braised beef cheek, crispy roasted potatoes with rosemary and sea salt, red wine jus and salsa verde
Or
Crispy pork belly with crispy roasted potatoes with rosemary and sea salt, cider jus, creamy savoy, bacon braise
Mains served with mesculin green salad served in bowls to the tables
Followed by: A selection of Ice cream’s from the Rush Munroe’s’ Ice cream Cart
https://www.dishcatering.co.nz/wp-content/uploads/2016/07/rsz_hnhs_ball_2016_1_2.jpg400600Pippa Laytonhttps://www.dishcatering.co.nz/wp-content/uploads/2019/06/dish-catering-logo_white.pngPippa Layton2016-07-20 15:00:412019-07-29 15:58:58A Magical Affair - Special Occasions at the Hawkes Bay Opera House Plaza
Ramen – What you didn’t know……
Ramen is a Japanese noodle dish consisting of wheat noodles served in a meat broth that has been flavoured with Miso or Soy sauce to give it a nice salty flavour. The meat broth is like a stock – vegetables, and a protein such as pork ribs are slowly simmered in water for a number of hours. This liquid is sieved, and the broth is seasoned with miso and mirin.
The Ramen noodles are cooked separately in a pot of boiling water, drained well (so as to not dilute the flavours in the broth) and added to the broth.
The dish is often topped with accompaniments such as soft- boiled eggs, wilted spinach, Shiitake mushrooms, Nori (dried seaweed), coriander and sliced braised or crispy Pork.
The Origin of Ramen….
Its origin is unknown, but many believe that Ramen came from China in the 1800s and offered a filling and affordable meal to the working class. It was originally made with rice noodles. After Japan was defeated by the Americans in WW2, the Americans occupied the country for close to a decade. In 1945, Japan recorded the worst rice harvest in history as production reduced and shifted to China and Taiwan. As a result, there were massive food shortages. In order to rectify this, the US saturated the market with cheap wheat flour, and consequently created a huge increase in bread consumption. It was also the beginning of Ramen noodles being made from wheat!
Many black market Ramen vendors were arrested during the occupation due to the ban on outdoor food vendors. However, by the 1950s, many of the imposed controls and restrictions were lifted, further increasing the number of ramen vendors.
Ramen today…..
Ramens’ popularity today comes as no surprise, as it is certainly taking the world by storm. With exciting umami flavours, and comfort food tendencies, we could call it a global phenomenon. While respecting the traditional process for making ramen used to be the order of the day, many chefs are now experimenting with their creative interpretations of the dish. But you can still find chefs today who masterfully create beautiful renditions of the original.
How do we eat Ramen the traditional way? Suck and Slurp!
Traditionally in Japan, it is important that before you take your first mouthful, you will savour the aroma and appreciate the presentation of the dish. After all, Ramen does take hours, and sometimes days, to prepare.
To further show your appreciation of the dish, suck up the noodles while making a “slurp!” sound. Don’t be afraid to make noises, because in Japanese tradition, it shows that you are really enjoying the dish.
How to enjoy our rendition of this deliciously warming dish…
‘Miso Ramen’ – Japanese soup with ramen noodles, crispy pork belly, soft boiled egg, shiitake mushrooms, nori and coriander
Visit us at Church Road Winery Restaurant. Click here to view our menu.
Fruit and Oat Biscuits
These delicious cookies are so easy to bake, they can be whipped up in under 30 minutes. They are rich in fibre, and energy, and keep in an air tight container for weeks (unless they are demolished first!)
Ingredients
Ready in 30 minutes and makes approx 40 cookies
2 cups muesli – with a combination of dried fruit, nuts and seeds of your choice.
2 cups plain flour
2 cups thread coconut
2 cup soft brown sugar
250 gr butter
1/2 cup golden syrup
4 tbsp boiling water
1 tsp baking soda
Read moreEdible Easter with Dish
For me, Easter in New Zealand marks the end of the warm Autumn days and the beginning of the cooler months. We enjoy the novelty of lighting the fire and enjoying warm home cooked meals with a glass of one of Hawkes Bay’s finest red wines.
This year, Easter falls in the middle of the school holidays, and like many parents I am struggling to come up with creative ways to entertain the kids for two whole weeks! And keep them away from screens… Easter often brings cold, wet weather, so some of the parents of DISH have come together with some of our favourite Easter recipes, simple enough to make with the kids on those wintery days, when all you want to do is spend the day snuggled inside!
Read moreThe truth about Gluten….
Gluten is a protein and is found in grains such as spelt, wheat and rye. Gluten is a useful when making bread and pasta as when the flour (which contains gluten) is mixed with water, it creates a glue-like “sticky” consistency, making the dough strong and elastic. It gives bread a delicious chewy texture. Salt also helps to preserve the strength of gluten.
On the other hand, when butter is added to a dough mixture, it shortens the strands of gluten, making the dough “short”. Butter contains fat, and the fat weakens the strands of gluten, so they can’t join together to make a strong elastic dough. This is why butter is added to dough such as brioche, short pastry or baking which require a soft tender mixture.
Read moreBBQ Whole Snapper
Cut 3-4 slits in each side of the salmon, fill with half lemon slices, thinly sliced pickled (or fresh) ginger and lime kaffir leaves.
With these beautiful long summer days drawing to an end, many keen fishermen are eager to spend us much time out on the boat before winter sets in. Furthermore, many have exhausted their BBQ repertoire over the past couple of months. For this reason, we felt the need to give some fresh inspiration to the avid fisherman. Here is a great way to enjoy the catch of the day!
Begin with a whole snapper, gutted and descaled.
Oil two large sheets of foil, place the fish on one of the oiled sheets, and place the other sheet of foil over the top, oiled side facing down. Crimp the edges of the foil to seal.
Cut 3-4 slits in each side of the salmon, fill with half lemon slices, thinly sliced pickled (or fresh) ginger and lime kaffir leaves.
Read moreHaving a Waitangi Day BBQ? Here are our top tips….
Here in the Hawkes Bay we have been enjoying some beautiful summer weather with temperatures soaring above 30 degrees, and it therefore seems very fitting to be cooking outside and making the most of these glorious mild evenings. Even though the mere male is very comfortable his place in front of the BBQ grill, here are a few friendly tips to seal in all those delicious flavours and keep your meat succulent and flavoursome;
Chimichurri sauce is the perfect way to add flavour and freshness to proteins without over powering them. This sauce is traditional of Argentinean BBQs, similar to pesto and is gluten free!
Recipe
Chimichurri Sauce
1 cup Flat leaf parsley
2 Tbsp fresh oregano
2 tsp crushed garlic
¼ cup olive oil
2 Tbsp red wine vinegar
Salt and pepper to season
1 tsp fresh chilli or ½ tsp dried chilli.
Put all ingredients in blender and blitz, season to taste.
This sauce is beautiful served with BBQ Lamb rump, fresh lettuce, coriander, and pomegranate seeds with a drizzle of fresh lime juice.
Enjoy!
Try something new this summer – Quinoa Feta Balls
Spice dusted lamb, Indian potato cake, pea herb dressing tomato jam and Quinoa Feta balls
This beautiful dish currently features on the Summer menu at Church Road Winery Restaurant, Taradale, Napier, and was created by our Executive Chef, Jenny Parton.
The Quinoa feta balls are a delightful accompaniment to the dish. The crispiness of the quinoa and the soft “melt in your mouth” texture of the feta is a pleasure on the palate.
Quinoa Feta balls are a perfect accompaniment to your Antipasto platter, a tomato and basil salad, a cheeseboard or a beef or lamb dish. Try out this simple recipe, and wow your guests at your next dinner party!
6 garlic cloves, peeled and crushed
1 tsp Rosemary
150g Feta
1/2 cup quinoa
Cook black quinoa. Dry off and fry in deep fryer or a pot of hot oil with a metal sieve until popped.
Whip feta with a fork, mix with crushed garlic and rosemary. Chill down. Roll into balls and before placing on your plate, coat in crispy black quinoa.
Enjoy!
The basics of food presentation
As caterers, we understand that food plating and presentation are vital to a guests experience. People “eat with their eyes” so creative plating adds to the visual appeal of a dish. Here are a few tips to plating up the perfect dish for your guests this Christmas.
Choose the perfect plate…..
Having the right plate to present your dish on is like having the perfect canvas or frame for your painting
To plate…
Dessert
Peanut Butter Icecream
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.
A Magical Affair – Special Occasions at the Hawkes Bay Opera House Plaza
Last Saturday night we were privileged to host the Havelock North High School Ball at the Hawkes Bay Opera House Plaza, it was such a special occasion. The Plaza is the ideal space for any type of large event, including school balls.
It was a glamorous setting once night fell and the lights twinkled. Rachel Stuart from The Flower Studio and Henry and Dane from Sight and Sound Services transformed the space into a magical night garden.
Our stunning guests enjoyed the following Menu:
Braised beef cheek, crispy roasted potatoes with rosemary and sea salt, red wine jus and salsa verde
Or
Crispy pork belly with crispy roasted potatoes with rosemary and sea salt, cider jus, creamy savoy, bacon braise
Mains served with mesculin green salad served in bowls to the tables
Followed by:
A selection of Ice cream’s from the Rush Munroe’s’ Ice cream Cart
Image is courtesy of Simon Cartwright Photography
Contact us today to arrange your Special Occasion!