Thursday, 14 February 2013

Cookalong: Cock-a-Leekie Udon

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Japanese food is to our generation what Italian food was to our parents. It is now so popular that you can order Japanese ingredients in supermarkets. 

My husband took me out for my first Japanese meal in New York. My favorite hand roll is spicy tuna, but I feel the call of Udon and often order it when we order for delivery.

There are similarities between Japanese and British cuisine. They are both island and have fish diets, but more interestingly the Celts have used seaweed as a part of their diet too.

How Do I RSVP for the Cookalong?

You can see, hear and chat with me while we cook together using Liveplate Video Chat. To get access to the video chat you need to RSVP by creating a liveplate.com account (you can use your Facebook account) and clicking on the RSVP (this event) button. Once you have RSVP'd you will see a Join the Event icon. On the day, use the icon to join the Liveplate Video Chat.

Cock A' Leekie Udon Recipe

The name of this dish is a nod to my heritage. A traditional Cock A' Leekie doesn't have noodles, is made with a whole chicken, and is flavored with traditional spices and prunes.

The star of the dish here is the crab. I like it because it is a meaty fish, very flavorful, and is something you don't have everyday.

The recipe and preparation is part of the video chat, but here is the recipe if you want to try it yourself.

Ingredients Preparation
1 teaspoon of Five Spice (chinese spices) 1. Pour olive oil in to the pan and heat.
Sprinkle of dried seaweed (to garnish) 2. Saute the shallot, leeks, prawns and Chinese Five Spice together.
1  dessert spoon of olive oil 3. Add the chicken stock.
1/2 pound of shelled prawns 4. Add the udon.
2 shallots (halved) 5. Bring to the boil and simmer until the udon is warm.
1 small tub of white crab meat 6. Serve in a bowl and garnish with the dried seaweed.
1 packet of udon (large Japanese noodles)
1 cup of chicken stock
1 small leek (chopped into 2-inch strips)
Family, places and...
By Sharon Lorimer

Check out the recipes by clicking on the book link above or visit the liveplate site.

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