Dried citrus peel

I like using citrus peel to flavor many dishes, especially I like yuzu citron.

Unfortunately, each type of citrus is only in season for a few months if you get them locally, and buy organic ones. I don't like to buy imported citrus from the supermarket. And wax coated fruit that has a long life is really not good for you.

One way to enjoy the flavor and fragrance of citrus is to use the peel. Actually, the peel contains most of the fragrance and taste because that is where the oil is.

To dry peel:
- finely grate, grate or chop only the colored part of the peel
- don't use the white part (pith) because it is bitter
- lay the pieces flat in a dish and put it in a sunny window
- keep it in an airtight jar with a silica gel pack

Honey orange chicken wings

This recipe is a variation of the marinated wings I posted about last time. The cooking method is the same, but the marinade was:
1. Juice of half an orange.
2. Finely grated rind of half an orange.*
3. A little honey.
4. A little soy sauce.
5. Black pepper.

Marinate and grill. If you are worried the wings will burn because of the honey, cook them until golden on both sides using a non-stick pan. You can put them under the grill for a final 2 minutes to make the skin crisp.

* I only use organic oranges and lemons when I grate rind. Regular supermarket citrus have a wax coating on them.

The marinade sauce that is left over after you remove the chicken can be heated in a pot and thickened with a little potato starch to make a dipping sauce.

Honey chicken wings

I bought chicken wings that were just the meaty part of the wing, with no tips. The butcher had "butterflied" the meat off the bone, so they could be cooked flat. It really speeds up the cooking process. The only problem with this dish, is that you need to think about it an hour before you start cooking :(

1. In a ziplock bag, mix about a tablespoon of honey, a tablespoon of soy sauce, half a teaspoon each of minced ginger and minced garlic.*
2. Add the chicken wings and squeeze them until coated with the mixture.
3. Leave to marinate, turning them over sometimes if you can.**
4. Heat a non-stick pan and add a little oil, not much but so the honey doesn't burn.
5. Cook each side of the chicken until golden.
6. If they begin to burn, turn them immediately. If necessary, finish them in a toaster oven.

* Sometimes I use pre-minced paste in the small tube. Fresh is much nicer. 

** You can prepare this in the morning and leave them all day, but then one side will have a stronger flavor. 

I rarely cook these for two reasons: firstly the need to marinate, so I can only do them on a weekend if I have time, and secondly, you really need to watch them as they cook to stop the honey from burning.

Fried tomatoes with onion

Fried tomatoes are often a breakfast food in Western countries, served with bacon and eggs. I don't eat such breakfasts, so I dress them up a bit and move them to lunch or dinner!

1. Heat olive oil in a pan with rosemary leaves.
2. Places tomatoes cut side down in the pan.*
3. Using a hand slicer, slice half an onion (enough for 2 tomatoes).
4. While the tomatoes are cooking, mix the onions to coat with oil and to cook evenly.
5. Turn the tomatoes over after 3 minutes.
6. Cook on the second side, covered with a lid to help hold in the heat.
7. Remove the onions at the point they are just starting to go brown.**

* Cook cut side down first, while the tomatoes are still firm, then turn them over as they soften. This means they don't become slushy.

**You can return the onions to the pan after you turn off the gas, to warm them through, while you put the tomatoes on a plate.

If the tomatoes do break, or if you want to make it a more substantial meal, you could cut the tomatoes and change this into a pasta sauce or steak topping.

Carrot & Onion Omlette

I eat quite a lot of eggs as a main dish, rather than as a breakfast food :) Here is a very simple omlette that includes vegetables so it is a meal by itself. Using a food processor is the key point to save time.

1. In a food processor, whiz two carrots and one onion. Add fresh thyme and a little rosemary and whiz again.
2. Put a little olive oil in a non-stick pan and add the sticks from the thyme, until the oil is hot. Remove sticks.
3. Heat the vegetables until they become a little soft. (About 3 minutes.)
4. While the veggies are cooking, beat 4 large eggs in the food processor!
5. Take the veggies from the pan and mix with the eggs.
6. Put back into the pan. Cover with a lid.
7. Cook until the bottom is golden and the top is not raw. (As well done as you like.)
8. Fold in half and slide out onto a plate.

This is nice for breakfast, lunch, dinner, or in a lunch box.

                                          

Lamb Chops

Lamb chops are expensive in Japan. 4 chops cost about 1,000yen, which is much more than I usually pay for the meat dish for dinner. (The same amount of chicken would be about 500y).

But there could be nothing faster and easier to cook!

1. Heat a little olive oil in a pan.
2. Add chops, and sprinkle with dried herbs.
3. Cook on a high heat until seared on the first side.
4. Turn over and cook the second side until just brown.
5. Take out of the pan and rest for a few minutes.

Total time, 7 minutes!

Please only buy chilled meat, never frozen lamb because it becomes tough and smelly. And lamb is quite a heavy meat, so it is best served with salad or simple steamed vegetables.

Kumquats (kinkan)

I don't remember eating kumquats in Aust, so my first experience was here. They were preserved ones in a sugar syrup and for some reason were really bitter - like medicine!

Two weeks ago I bought fresh ones and was surprised to find you can eat them whole, skin and all. They tasted exactly like oranges. I've been told the nutrients in citrus are in the skin, so eating the skin is good for you :)

I was trying to think of something nice to cook that would suit the freshness of the kinkan and decided to match them with chicken sasami and macadamia nuts (for saltiness and crunch).

Chicken Sasami with Kinkan and Macadamia Nuts
1. Heat a little olive oil in a non-stick pan, with a few leaves of rosemary, until the oil is fragrant.
2. While the oil is heating, pound chicken sasami (tenderloins) to about 1cm thickness.
3. Cook the chicken on one side, until just golden. (Don't overcook.)
4. Turn the chicken over and repeat.
5. Top with crumbled macadamia nuts and slices of kinkan.