Friday, 24 October 2014

Teriyaki Sauce

Well it has been a while since my last post! There has been a lot going on this year, but now the weather is a bit warmer and summer is just around the corner, I'm going to update Ben's Food Blog a bit more often.

I thought I would start with something simple and easy to do. Teriyaki Sauce. Teriyaki anything is always so tasty, but when you make it from scratch, it always seems to taste that much better. 

There are a few ingredients I always have handy at home - Chilli Flakes, Ginger, Garlic, Peanut Butter, Sesame Oil, Mirin, Sweet Soy Sauce (Kecup Manis) and Soy Sauce.

There is so many sauces and flavours from these ingredients. Peanut Butter, Chilli Flakes and Sweet Soy Sauce (Kecup Manis) will make a peanuty Satay sauce. Soy Sauce and Garlic cooked with chicken pieces. And many more.

My brother first made us Teriyaki Sauce. The first few times he did it was amazing. He did cook us Teriyaki chicken one night and it seemed a lot more salty than it should. He forgot the sugar side of the sauce. Was a good laugh though. 

Teriyaki is a mixture of sweet and salty together make the perfect sticky sauce.

What you need:
1/2 cup soy sauce
1/4 cup water
2 tbs mirin
1 1/2 tbs brown sugar
1/4 cup sugar
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger
1/4 tsp sesame oil

How to:
1) Mix all the ingredients in a saucepan over low heat until sugar is dissolved.

You can use this on Chicken, Fish, Beef or Pork. 

Thursday, 9 January 2014

Flavoured Sherbet

HAPPY NEW YEAR! 2014 and that means lots of new recipes. There has been a bit happening around the home as summer has finally seem to hit our doorstep here in Tasmania. Herbs, fruit and veggies are sprouting into their prime. Below we have plum's that are nearly ripe, thyme ready for roasts, bay tree blooming to its peak and we can't forget my all time favourite, Thai chilli's. 


Over the Christmas break I got a few new cookbooks, best present ever. So I have been reading up a bit on new recipes and new skills to try. Three of the new books I got are; Mexican Craving (Ben Milbourne), The Healthy Cook (Dan Churchill) and Jerusalem (Yotam Ottolenghi and Sami Tamimi). Both Ben (2012) and Dan (2013) are from Australian Master Chef and have done very well for their selves. I am lucky enough to know Ben's cousin, my very own claim to fame, well as close as I can get.

There is one recipe in Ben's cookbook that I have to share. Its fun and exciting. It is homemade sherbet. I made this and took it into my work and had a couple of laughs. This sherbet is a lot sweeter and sometimes sour, than most of the sherbets you can get at the shops. It also foams a lot, so be warned.

What you need:
3 tbs flavoured jelly crystals (any flavour you wish)
2 tbs citric acid
1 tbs bicarbonate of soda

How to:
1) Mix all the ingredients together and mix well. 

2) Eat - in small quantities or in heaped spoonfuls if you dare.

I would love to hear any feedback or any recipe suggestions. You can post these on our Facebook wall, just click on the link below. 

Instagram - @bensfoodblog