Whalemeat: The Bare Truth

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Following some insistent queries, I felt it was about time to publish my thoughts again about whalemeat!

One can easily eat whale meat at Sushi Restaurants In Shizuoka Prefecture or even buy it directly at supermarkets.

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Most of it comes from Mink and Sperm Whales/Mako Kujira.
Whale meat should not be confused with Iruka/Dolphins whose meat has appeared on Japanese tables since times immemorial. It concerns an entirely different taste and cooking.

Whale meat can be appreciated in various forms:

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“Kujira Tataki”, that is whale meat cooked in small cuts ready for sashimi.

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“Kujira Salad”, including Whale Tartare and Carpaccio.

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“Kuijra Seikyoyaki”, a Japanese way of cooking and serving cut to be eaten with hot rice, or even instead of a beef steak.

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“Kujira Karaage”, or deep-fried whale meat, great with sake!

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As Sushi, it does come in many guises to accomodate various parts.
Each region has its own traditional ways and presentations.
Incidentally, whale meat is safer than any meat from land animal, as it is purely biological!

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Setting the record straight:

I fully understand this article will not be appreciated by some people, but do not expect me to apologize for whatever reasons!
I would like to to remind short memories that whales were practically decimated from (under) the surface of this world in the 19th Century by US and European whalers (including French Basques as I had to remind my own brother!) for their oil used in lamps. Once the fat was collected the remains were dumped back into the sea.

When the US in particular realised that they were quickly running out, they pushed for mineral oil exploitation with the economical and political consequences we are still suffering from. In short the overkilling of whales is the direct cause and link to wars in the Middle East.

Last but not least, who and what was Commodore Perry after all?
A whaler! The US had had promoted a common whaler captain to the grand rank of Commodore for the political and diplomatic needs of the time as he happened to ply his trade in nearby seas (I mean in the vicinity of Japan)!

I mentioned that whale meat is safer than beef. Incidentally, who practically exterminated bisons as a policy for driving Indians (Amerindians) out of the way and now makes a big deal of protecting them?

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I once was accused of trying to get attention, being told in the process that whalemeat was not sold in my Prefecture.
Here is what is on sale at Parche, the largest Supermarket in Shizuoka City.

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Whale bacon is available all year.
Reading the label, it said the whales wre caught in Northwestern Pacific. Bacon is very popular here and can be eaten at izakaya.

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Plenty of dolphin meat is avalaible. This particularly came from Gunma Prefecture.
Dolphin meat is regularly served at Primary School lunches in Shizuoka Prefecture. The meat comes from dolphins who were accidentally caught in nets, or culled because of growing numbers (like hunters do with deer in the US)

Last question: What do the Inuit think of the US and Canada limiting or depriving them of their livelihood?

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Vegetarian Japanese Cuisine: Dragon Fruit Flower Shoot Tempura

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The Missus recently came back once again with a favourite “unusual vegetable” of hers: Dragon Fruit Flower Shoots.
The Japanese have come with the best idea to sample any new vegetable: tempura!
Technically speaking it originated in Portugal whose sailors introduced it to Japan a few centuries ago. The word itself is Portuguese.

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My better (worse?) half cut them into halves and prepared batter. She favours her own style, heavier than the Japanese, but lighter than the European/American “fritters”!

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She took the opportunity to add some other tempura made with shrimps and goya.
Served with ma-cha tea powder and salt mixed with sakura/cherry blossoms powder, it just turned out perfect with beer and sake!

NOTE:
Vegans can make tempura by mixing water an dflour with cornstarch instead of egg whites.

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Belgian Cuisine: Potato Cream, Shrimps & Smoked Ham

POTATO-SHRIMPS

Belgium is one those unsung countries when it comes to gastronomy.
Who has heard of the Ardennes Forest and its abundant game and mushrooms? Have you visited Bruges? The biggest misconception is “French fries”! Sorry, mate, but they are Belgian! And what about mussles and waffles?… And the beer?

Here is a typical fare that people in Bruges are fond of:
Potato Cream (Mashed potato cream), Shrimps & Smoked Ham!

INGREDIENTS: for 4 persons

-Potatoes: 4 bintje if possible
-Small (grey) shrimps: 300 g
-Smoked ham: 4 slices
-Egg yolks: 4
-Butter: 150 g
-White wine: 3 cups/600 ml
-Olive oil (EV): a little
-Fresh cream: 1 large tablespoon
-Nutmeg: 1 pinch
-Salt, pepper: to taste

RECIPE:

-Peel the potatoes. Cut them for easier cooking. Boil them in water for 20 minutes. Mash them with a fork. Add a little of the cooking water if necessary. Add and mix in a little olive oil and the fresh cream. Keep warm.

-Lightly fry smoked ham in a little butter. Get the shrimps rid of their shells and heads.

-In a bain-marie (on the fire put a pan with water and heat, use a smaller pan and place it inside the water-filled pan so as to avoid a direct contact with the heat) pan, whisk the egg yolks quickly addin the wine to them litle by little. Then add and mix the butter, a small piece at a time. Season with salt and pepper to taste. Mix.
Add this sauce to the mashed potatoes, mixing the two delicately. Season again if necessary. Ad the nutmeg.

-In a plate place some mashed potatoes in the middle. Wrap a piece of smoked ham around it and put the plate under the grill for a few minutes to obtain a lightly coloured top for the potatoes.

-Steam the shrimps and place them on top and around the mashed potatoes. Add a touch with some flat parsley or other herb of your liking!

To be savoured with a Belgian beer!

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Vegan Japanese Cuisine: Leeks Marinated with Ponzu & Mustard

LEEKS-PONZU

Sorry Holly , but I will have to take a (very small) break away from leeks after this article, otherwise Comestiblog will really think I’m leaking from everywhere!

This is a very easy recipe that you can use as an appetizer or on top of freshly steamed rice.
“Ponzu” is a kind of light Japanese sweet rice vinegar based dressing one can use instead of soy sauce with the immediate result of reducing salt intake.

Leeks Marinated with Ponzu & Mustard!

INGREDIENTS: For 2 persons

-Long leeks (Japanese style): 1
-Ponzu: 3 large tablespoons
-Mustard (containg seeds)/You can improvise here and introduce various kinds of mustards, such as cassis mustard and so on!

RECIPE:

-Cut the leek in 5~6 cm long pieces

-Fry the leeks in oil of your choice until they change colour a little.

-If you wish to eat it hot, season with mustard and ponzu, saute just a little and serve.

-If you wish to eat it cold, Mix with mustard and ponzu in a bowl, let cool and place in the fridge.

-One can improvise the amount of sauce to one’s liking.
I personally like it served as in above picture.

Simple and healthy!

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Today’s Lunch Box/Bento (’09/51)

BENTO-09-07-28a

Since my new Friend Marya has decided to try and make bento for her husband, expect Japanese bentos from two different Foodbuzz members in Shizuoka!

The Missus came up a totally different type of bento today: “Hiyajiru/冷汁/Cold Soup”!

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She first prepared a soup with konbu/seaweed stock to which she added Japanese spices and all kind of fresh vegetables including tomatoes, okra, cucumbers and so on. To coll it down quickly she added ice and let chill while she prepared the rest.

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She prepared two large musubi/rice balls seasoned with sesame and I on’t know what (secret) and let these cool down two.

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She then steamed goya stuffed with chicken paste.

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I put the whole bento in the office fridge first thing.
When I took it out for lunch, I first open the cold soup box which was perfectly chilled by then.

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I put the rice balls in the soup. With a spoon I broke them and ate them with the soup.

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As for the “salad” I used the miso-pickled soft boiled egg to seaon the chicken-stuffed goya the Missus had cut into slices.

Very good cold bento for this very sultry summer!

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Vegan Japanese Cuisine: Leeks & Shiitake Mushrooms

LEEKS-MUSHROOMS

Here is another posting for Holly who has showed such an enthusiasm for leeks. This mini-series of very simple recipes on leeks will also please vegans and vegetarians!

Leeks and Shiitake Mushrooms!

INGREDIENTS: For 2~3 people

-Shiitake Mushrooms: 6~8 fresh
-Leeks: 2~3 depending on their size. Choose them long and mostly white
-Sesame oil: to taste
-Salt & pepper: to taste
-Soy sauce: to taste

RECIPE:

-Chop the leeks fine and mix with sesame oil in a bowl

-Take the stems off the mushrooms. Sprinkle mushrooms with salt and pepper. Fill with plenty of chopped leeks.

-Bake in oven for 4~5 minutes until they acquire a pleasant colour.

-Season with soy sauce before serving.

NOTE:

You can easily bring variations with chili pepper, Thai sweet and hot sauce, and chopped herbs of any kind!
Eat as soon as out of the oven (with a beer?)

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Today’s Lunch Box/Bento (’09/50)

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It has been raining for a full week now, and apparently we are in for another week of it.
That certainly does not put the Missus into the right mood, but she somehow managed to prepare my bento this morning after a lot of grumbling!

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It was simple but healthu and plentiful (actually she had warned me not to take pics….):
The musubi/rice balls wer mixed with “ume kake/pickle plum seasoning powder and wrapped into fresh shiso/perilla leaves.
The Missus added “chikuwa/fis paste rolls stuffed withe fresh cucumber, fried kinpira including konyaky, carrots, beans and seaweed, and som Renaissance tomatoes grown in Kakegawa City.

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As for the salad, it consisted of a bed of chopped veg, some home^made pickles onions, smoked salmon and a soft-boiled egg.

I must admit it was very satisfied in spite of all the grumbles!

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Vegan Japanese Cuisine: Leeks & Miso Savoury Sauce

LEEKS-MISO

Here is the next posting for Holly who has showed such an enthusiasm for leeks. This mini-series of very simple recipes on leeks will also please vegans and vegetarians!

This particular recipe can serve as an accompaniment for many things, especially rice!

Leeks & Miso Savoury Sauce!

INGREDIENTS: For one serving
-Leek/green outside layer is best: 2 or 3 layers/chopped very fine
-Garlic: 2 cloves/crushed and finely chopped
-Fresh ginger: same volume as garlic/grated
-Miso (of your choice. I like it fairly strong): 150 g
-Sugar: 2~3 large tablespoons
-Japanese sake (cooking sake is fine): 2 large tablespoons
-Mirin/sweet sake: 1 large tablespoon
-Sesame oil: 1 large tablepoon

RECIPE:
-Heat sesame oil in frypan. Throw in chopped leeks, grated ginger and chopped garlic and sautee over a medium fire.

-Once the leeks are cooked soft, switch off fire. Add miso, sugar, Japanese sake and mirin and mix well.

-Put back onto fire. Taking care not to “boil” it, cook it for a while stirring regularly.

-Pour it inside a glas jar and securely close it. Can be kept safe for up to 2 months.

NOTE:
Choose your leeks as fresh as possible.
Check the sugar for taste.

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Vegan Japanese Cuisine: Leeks & Tofu

LEEKS-TOFU

Since Holly has showed such an enthusiasm for leeks, I had a look in my Japanese recipe notes and came with a mini-series of very simple recipes on leeks that will also please vegans and vegetarians!

As it is also very easy tofu recipe, he “Tofu Tribe” (Terecita, Elin, Jenn and Jennifer should be interested!

Leeks 6 Tofu!

INGREDIENTS: for one hungry person

-Tofu: 1 cho: 250 g
-Leek: 1 (choose it long and thin)
-Salt: a big pinch
-Sesame oil: 2 large tablespoons

RECIPE:

-Take as much water off the tofu as possible.
This can be done by envelopping it into a clean cloth and putting a weight on top.

-Chop the leeks very finely, as much a syo like (the more the better) and drop them into a bowl. Add the salt and sesame oil.
Mix well and delicately pour it on top of the tofu you will have place on a serving plate.
One may season it with a little chili pepper or black pepper.

Eat it with a spoon and have a beer with it!

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Safran & Mandarine Mashed Potatoes with Cockles & Mussles

MASHED-SAFRAN

One should never be afraid to experiment with seasonal products.
A failed experiment is certainly better than a dish served again and again ad infinitum!
At least this dish will be remarked for its colour!

Safran & Mandarine Mashed Potatoes with Cockles & Mussles!

INGREDIENTS: For 4 persons

-Potatoes: Choose 6 beautiful ones
-Mussles: 1 kg
-Cockles: 1 kg
-Dry white wine: 2 cups/400 ml
-Mandarines: 2 (organic if possible)
-Mandarin oil: 3 large tablespoons
-Shallots: 2
-Butter: 50 g
-Fresh cream: 2 large tablespoons
-Safran powder: 2 g
-Safran filaments: a few
-Mimolette cheese
-Egg yolks: 2
-Salt & pepper (to taste)

RECIPE:

-Mandarine oil:
Take the skin off mandarines (not includging the white part). Take out mandarine wedges.
Drop them in a glass jar with some pepper and cardamom.
Cover with EV olive oil and marinate for a few days in afresh area (not in the fridge as the oil would become solid).

-Wash the mandarines under warm water and leave them in freezer for 10 minutes. Grate their skins onto a plate and press their juice into a small bowl.

-Wash the mussles.
Drop them in a deep pan and heat them together with a glass of white wine, chopped shallot and safran filaments until they all open, stirring from time to time..
Take out the flesh out of the shellfish. Filter put aside the sauce.

-Repeat the same procedure with cockles.

-Peel the potatoes, cut them into pieces and cook them in salted water. When they properly cooked, mash them and mi in mandarine oil, safran powder and the fresh cream. Season with salt and pepper. Keep warm.

-Sauce:
In a pan over a medium fire, pour in the mandarine juice and the mussles and cokcles sauce. Reduce a little. Beat the egg yolks and add them to the sauce, beating all the time as you add the butter in small pieces at a time. Season with salt and pepper, a few safran filaments and grated mandarine skin.

-Take 3 large tablespoons of the sauce and mix them with the mashed potatoes. Dop the mussles, cockles and mandarine wedges into the sauce to heat them slowly on a small fire.

-Serve the mashed potatoes mounted with thin cuts of mimolette cheese and surrund them with sauce, mussles, cockles and mandarine wedges.

Drink a dry white wine with them!

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Cheese Plate at Gentil (6)

GENTIL-CHEESE-09-07

This article is dedicated to Cheese Monger as he is interested in what we can expect here in Japan!

I don’t need to introduce Gentil and Ms. Keiko Kubota in Japan who is THE authority on cheese in Japan!

Look at picture above to find out what I sampled lately:

Right top: 6-month old Gouda (Holland)
Right centre: 12-month old Mimolette (France)
Right bottom: Epoisses (France)

Centre: Fourme d’ambert (France)

Left top: Sakura (Hokkaido/Japan)
Left centre: Bon de Sologne (France)
Left bottom: Gorgonzola Dolce (Italy)

Great plate, I can assure you!

Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage (Japanese)

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French Dessert: Orange & Lemon Meringue Tart

ORANGE-LEMON-MERINGUE

Meringue, especially with tarts is almost a must in French patisserie.
It is not as diificult as it sounds. A little method is all you need.
Here is a typical recipe:

Orange & Lemon Meringue Tart!

INGREDIENTS: For persons

-Pate Sable/Sable Pastry: 300g (look at basic recipe below!)
-Eggs: 4
-Butter: 180 g + 40 g for the tart molds
-Orange juice: 150 ml
-Lemons: 3 (organic if possible)
-Flour: a little for the molds
-Ice sugar for the finishing

-For the meringue:
Egg whites: 2
Sugar: 30 g

RECIPE:

-Prepare the pate sable as indicated below. If you make a lot, you can freeze whatever is left. In France it can be bought at cake shops.

-Lightly butter and flour the tart molds.

-Spread the pastry and lay in the molds. Make a few holes with a fork and let rest 1 hour inside the fridge.

-Preheat the oven to 180 degrees Celsius.
Wash the lemons with clean cold water. Finely grate their skins onto a small plate.

-in a pan bring the orange juice, grated lemon skins, sugar and butter to a boil.

-Take off fire, and mix in the eggs, one at a time, energically beating them all the time. When all eggs are completely mixed, put back on fire and heat until it starts boiling. Take off fire and let cool completely.

-Lay a piece of cooking paper over the pastry in the molds. Fill it with dry beans (or cooking beads). Bake for 5 minutes. Take out beans and paper and cook again until you are satisfied with the colour of the pastry. Let cool.

-Beat the egg whitesadding the sugar progressively until they “stand”.

-Pour orange and lemon custard into tarts. Then decorate top with a good part of meringue.

-Sprinkle with ice sugar and bake for 3 minutes at 210 degrees Celsius.

NOTE:
Whereas pastry and custard can be prepared the evening before, the meringue must be prepared and baked at the last second (just before the meal starts)

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Pate sable/sable Pastry basic recipe

Flour: 200 g
Butter: 150 g (not too cold, please!) + a little for the mold
Milk: 1 large tablespoon
Egg yolk: 1 small
Sugar: 30 g
Vanilla sugar: to taste
Cinnamon: a large pinch
Salt: a little pinch

-Prepare the pastry ( a little in advance if possible):
In a large bowl, mix the flour with the sugar, vanilla sugar, cinnamon and salt.
Add the butter in small pieces and knead with your finger tips until you obtain an homogeneous sable pastry.
Beat the egg yolk with the milk and mix quickly to the pastry to “link” it.

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Serrano Ham Leeks Gratin

HAM-LEEKS-GRATIN

Spain and France are neighbours. Not so long ago various parts of both countries (Catalunia, Navarra, and so on) were also part of a third country. No wonder that both Nations’ gastronomies cross each other’s paths so often as shown in this recipe simple in concept but sophisticsted in products.

Serrano Ham Leeks Gratin!

INGREDIENTS: For 4 persons
-Leeks: 10 cm long x 8. Choose thick and soft leek.
-Ham: thin slices of Spanish Serrano Ham/150 g
-Cheese: Spanish Manchego or hard ewe cheese/100 g
-Fresh cream: 200 ml
-Salt and pepper (to taste)

RECIPE:

-Poach leeks for 10 miutes in boiling salted water.
During that time, mince half of the ham and grate half of the cheese and drop them in a bowl. Add 2 large tablespoons of fresh cream and mix well.

-Cut the leeks along their length along their length to take their outer layer and extract the white cores. Mince the white cores and mix them with the minced ham and grated cheese.

-Preheat the oven to 5 (180 degrees Celsius).
Spread 1 lage tablespoon of fresh cream over the bottom of an oven dish.
Stuff the outer layers of the leeks with the ham and cheese mixture.
Place them on the bottom of the oven dish. Pour the remining fresh creamover them. Grind pepper over them and bae in oven for 10 minutes.

-Cut the remaining cheese and ham into thin slices. After having cooked for 10 minutes, take the dish out of the oven, olace ham and cheese over the stuffed leeks and put back into oven for a few minutes.
Serve the gratin very hot at once.

Drink a dry white wine with it!

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French Cake: Brioche aux amandes/Almonds Brioche

ALMOND-BRIOCHE

The French are so fond of their brioches that almosteach region has its own special one!
This recipe originates from the French Alps:
Brioche aux amandes/Almonds Brioche!

INGREDIENTS: for 6 persons

-For the Brioche:
Flour: 300 g
Sugar: 50 g
Fast leavening baking powder: 2 small regular packs
Milk: Half a cup/100 ml
Eggs: 4 medium-sized
Melted butter: 90 g
Salt: a pinch

-For the cream:
Soft butter: 60 g
Sugar: 90 g
Thick fresh cream: 60 g
Almond powder: 80 g
1 lemon peel/finely chopped

RECIPE:

-4 hours and 30minutes before baking, prepare the brioche pastry.

-Mix flour, salt, sugar and baking powder in a large bowl. Then add eggs, melted butter and milk. Mix vigourously for 5 minutes.

-Cover bowl with a cloth and let the pastry rise in a warm place for 3 hours.

-After all that time, prepare the almond cream by mixing i a bowl, soft butter, sugar, fresh cream, almond powder and the lemon peel.

-Knead the brioche pastry again and shape small “bars”, 10 cm long and 3 cm diameter..

-Lay a large piece of cooking paper over the oven plaque.
Place the brioche bars 1 cm apart in a pattern of your choice. Pour the almond cream between them.

-Let the briche rise again in a warm place for 1 hour.
Bake for 30 minutes at 200 degrees Celsius.

Best enjoyed with a hot chocolate!

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Vegan French Cuisine: Crunchy Quinoa and Seasonal Vegetables in Honey

QUINOA-VEG

French Cuisine can easily be adapted to vegan priorities and needs.
Quinoa is an excellent source of proteins, making it more valuable for vegans!
Note: Rinse quinoa just before usng it to eliminate its tartness.

Crunchy Quinoa and Seasonal Vegetables in Honey!

INGREDIENTS: for 6 persons

-Quinoa: 300 g
-Fennel bulbs: 2
-Carrots: 3
-Turnips: 2 large
-Onions: 2 large
-Honey (liquid): 4 large tablespoons
-Soy sauce: 4 large tablespoons
-Fresh coriander: enough to taste and chopped/thinly cut
-Olive oil (EV)
-Pepper

RECIPE:

-Cook quinoa in 700 ml of boiling salted water for 10 minutes. Drain and keep warm.

-Peel and clean all the vegetables. Cut the fennel, onions and turnips into small wedges and slice carrots. This is where you can improvise!

-Heat 1 large tablespoon of olive oil (EV) in a large frypan (a wok would be best!). First drop the carrots and turnips and fry them on a strong fire for 3 minutes. Add 1 tablespoon of liquid honey and cook on a medium fire for 7 minutes, stirring from time to time.

-Transfer the vegetables into a large plate. Wipe the frypan with kitchen paper. Heat 1 large tablespoon of olive oil (EV). When it is hot enough drop in the fennel and the onions and fry over strong fire for 3 minutes.

-Add the turnips and carrots with 2 more large tablespoon of honey. Let cook over a medium fire, stirring form time to time for 5 minutes.
Add the soy sauce and the last large tablespoon of honey. Fry over a medium fire, stirring from time to time, for 5 more minutes.

-Season with pepper and mix. Sprinkle with plenty of fresh coriander.
Serve immediately over the crunchy quinoa and eat while it is hot.

Simple ane easy, isn’t it?
Bon appetit!

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