Cold, wet, foggy, sentimental and hungry. A Perfect day for soup.
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— Scotch Broth (serves 4) —
1 tablespoon vegetable oil
400g lamb shanks
1 onion, diced
2 carrots, sliced
2 leek, sliced
2 small turnips, chopped
1 little vegetable stock
1 bay leaves
30g peal barley
1/4 – 1/2 teaspoon salt
Black pepper to taste
2 tablespoons finely chopped parsley
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Heat the oil in a large saucepan over medium heat.
Sauté the onion until they are lightly golden brown. Add the chopped lamb and brown. Add the carrots, leeks, turnips and sauté for about 3 minutes.
Add the vegetable stock, bay leaf, and peal barley in the saucepan, bring to boil and reduce the heat to low. Season with salt and black pepper, cover and simmer for 1 1/2 hours.
Stir through the chopped parsley.
My vegetarian friend taught me “freezing-tofu” method, and this is the first time I put tofu in the freezer.
Yes, freezing tofu does change the texture, it became more meat like and chewier, also soaks up sauces more than normal tofu.
It’s perfect with the sweet and savory teriyaki sauce.
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— Tofu Steak with Teriyaki Sauce (serves 2) —
400g water-packed firm tofu
2 tablespoons mirin
2 tablespoons light soy sauce
1 tablespoon sake
1/2 tablespoon sugar
2 tablespoon water
1 tablespoon corn flour
1 tablespoon sesame oil
some spring onion, finely chopped (for garnish)
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Place the unopened tofu package into the freezer. Let it freeze for overnight.
Defrost the tofu and squeeze out the excess water.
Cut the tofu block into 4-6 blocks.
Lightly coat the tofu blocks with the corn flour.
Combine the mirin, soy sauce, sake, sugar and water in a bowl. Set aside.
Heat a frying-pan over medium heat with the sesame oil. Fry each side of the tofu until lightly golden.
Add the teriyaki sauce in the frying-pan and shaking the frying-pan gently and cook both side until the sauce has thickened.
Garnish with the finely chopped spring onion.
