Staple2

Peppered pork with green tea noodleseight hundred grams pork fillet (tenderloin), trimmed half tablespoon vegetable oil, plus extra, for brushing one teaspoon cracked black pepper sea salt two hundred grams green tea soba noodles two cloves garlic, sliced three centimeter piece fresh ginger, peeled and finely sliced eight hundred grams mixed asian greens, halved lengthways one third cup oyster sauce one third cup hoisin sauce two third cups water coriander leaves, to serve (optional) one// Preheat oven to two hundred degrees celcius. Brush the pork with oil and roll in the pepper to coat. Sprinkle with salt. Heat a large frying pan over high heat. Add the pork and cook for one-two minutes each side or until golden. Place on a baking tray and roast for eight-ten minutes or until cooked through. Allow to rest for ten minutes before slicing. two// Cook the noodles in a saucepan of salted boiling water for four-five minutes or until cooked through. Drain and set aside. three// Heat the oil in a wok over high heat. Add the garlic and ginger and cook for thirty seconds or until golden. Add the greens, oyster saucem hoisin sauce and water and cook for two-three minutes. Add the noodles and toss to combine. Divide between plates and top with the pork and coriander leaves. Serves four.  
Aug 8

Peppered pork with green tea noodles

eight hundred grams pork fillet (tenderloin), trimmed

half tablespoon vegetable oil, plus extra, for brushing

one teaspoon cracked black pepper

sea salt

two hundred grams green tea soba noodles

two cloves garlic, sliced

three centimeter piece fresh ginger, peeled and finely sliced

eight hundred grams mixed asian greens, halved lengthways

one third cup oyster sauce

one third cup hoisin sauce

two third cups water

coriander leaves, to serve (optional)

one// Preheat oven to two hundred degrees celcius. Brush the pork with oil and roll in the pepper to coat. Sprinkle with salt. Heat a large frying pan over high heat. Add the pork and cook for one-two minutes each side or until golden. Place on a baking tray and roast for eight-ten minutes or until cooked through. Allow to rest for ten minutes before slicing.

two// Cook the noodles in a saucepan of salted boiling water for four-five minutes or until cooked through. Drain and set aside.

three// Heat the oil in a wok over high heat. Add the garlic and ginger and cook for thirty seconds or until golden. Add the greens, oyster saucem hoisin sauce and water and cook for two-three minutes. Add the noodles and toss to combine. Divide between plates and top with the pork and coriander leaves.

Serves four. 

 

Green tea noodle salad with baked salmon and wasabi pestoone cup edamame beans, blanched (only the beans, not the skin) one teaspoon wasabi paste half a teaspoon sea salt flakes one quarter cup rice wine vinegar (mirin) four x two hundred grams salmon fillets two hundred grams green tea noodlesone// Place the edamame beans, wasabi paste, sea salt flakes and rice wine vinegar in a small food processor and process until roughly chopped. Set aside. Cook the green tea noodles for six minutes in salted, boiling water. Refresh noodles under cold water. two// Heat a large non-stick frying pan over a high heat. Brush the salmon fillets with oil and sprinkle with salt and pepper. Cook for four minutes, turn and cook for further two minutes. three// Divide the green tea noodles over four bowls, top each one with a salmon fillet and serve with the wasabi pesto.  Serves four. 
Oct 18

Green tea noodle salad with baked salmon and wasabi pesto

one cup edamame beans, blanched (only the beans, not the skin)

one teaspoon wasabi paste

half a teaspoon sea salt flakes

one quarter cup rice wine vinegar (mirin)

four x two hundred grams salmon fillets

two hundred grams green tea noodles

one// Place the edamame beans, wasabi paste, sea salt flakes and rice wine vinegar in a small food processor and process until roughly chopped. Set aside. Cook the green tea noodles for six minutes in salted, boiling water. Refresh noodles under cold water.

two// Heat a large non-stick frying pan over a high heat. Brush the salmon fillets with oil and sprinkle with salt and pepper. Cook for four minutes, turn and cook for further two minutes.

three// Divide the green tea noodles over four bowls, top each one with a salmon fillet and serve with the wasabi pesto. 

Serves four. 

Green tea noodles with roasted veggiesone sweet potatoone large beetroottwo carrots one garlic clove one onion one tablespoon vegetable oil sea salt and pepper one teaspoon maple syrup half a package green tea noodles half a cucumber one cup fresh coriander  one quarter cup peanuts one quarter cup raisinsone// Preheat the oven to 180 degrees celsius. Peel and slice all the veggies so they are roughly the same size. Mix in the oil, herbs and maple syrup until they are all evenly coated. Bake for twenty-twenty five minutes until the beetroot and sweet potato is soft.  two// While the vegetables are roasting, make the noodles. Follow the instructions on the package. Drain the noodles and rinse with cold water to stop them from cooking. Add a teaspoon of vegetable oil and sprinkle with sea salt if you like. three// Cut up the cucumber and pick the coriander leaves. Put your noodles in two bowls, place the roasted vegetables on top, followed by the cucumber, raisins and peanuts. I`ve also added a bit of fresh chill.  Serves two. 
Jun 12

Green tea noodles with roasted veggies

one sweet potato
one large beetroot
two carrots

one garlic clove

one onion

one tablespoon vegetable oil

sea salt and pepper

one teaspoon maple syrup

half a package green tea noodles

half a cucumber

one cup fresh coriander 

one quarter cup peanuts

one quarter cup raisins

one// Preheat the oven to 180 degrees celsius. Peel and slice all the veggies so they are roughly the same size. Mix in the oil, herbs and maple syrup until they are all evenly coated. Bake for twenty-twenty five minutes until the beetroot and sweet potato is soft. 

two// While the vegetables are roasting, make the noodles. Follow the instructions on the package. Drain the noodles and rinse with cold water to stop them from cooking. Add a teaspoon of vegetable oil and sprinkle with sea salt if you like.

three// Cut up the cucumber and pick the coriander leaves. Put your noodles in two bowls, place the roasted vegetables on top, followed by the cucumber, raisins and peanuts. I`ve also added a bit of fresh chill. 

Serves two.