Asian Lamb Lollipops - Supadu

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METHOD 1. Combine all the ingredients except the lamb in a large shallow baking dish, stirring until the palm sugar is dissolved. 2. Add the lamb chops to the dish and coat all over with the marinade. Leave to marinade in the refrigerator. These can be left for up to 4 hours but just leave as long as you can. 3. Cook the lamb under a high grill (broiler) for 3-4 minutes each side, or until sizzling but still pink in the centre. Serve.

INGREDIENTS 120g (½ cup) palm sugar 150g (½ cup) honey 12 cloves garlic, crushed large handful fresh coriander (cilantro) leaves, finely chopped 125mls (½ cup) soy sauce 1 tbsp peeled ginger, finely chopped ½ tsp red chilli flakes ½ tsp Chinese five spice powder 3 tsp Taste #5 Umami Paste™ Far Eastern Recipe 8-12 lamb chops

This is a great dish for a large gathering, but you can easily adapt the recipe for less people Serves 4-6 Takes 20 minutes to prepare (4 hours to marinade), 15 minutes to cook

Asian Lamb Lollipops


METHOD 1. Combine the peanut butter, soy sauce, lime juice, garlic, honey, umami paste and curry powder in a large bowl. Add the strips of chicken to the mixture, ensuring they are well coated, and marinade in the refrigerator for 3 hours, or for just as long as you can. 2. Place meat on skewers (saving the marinade), and cook under a very hot grill (broiler) for 3-4 minutes each side, or until cooked through. While the skewers are cooking under the grill make the satay sauce. 3. Put the remaining marinade in a pan with the coconut milk and bring to the boil over a high heat, cooking for 3-4 minutes while stirring. Serve alongside the cooked skewers.

INGREDIENTS 4 heaped tbsp peanut butter, crunchy or smooth 3 tbsp soy sauce juice of 1 lime 3 garlic cloves, crushed 4 tbsp honey 3 tsp Taste #5 Umami Paste™ Far Eastern Recipe 1½ tablespoons mild curry powder 4 chicken breasts, cut lengthways

Serves 4 Takes 3 hours to prepare, 15 minutes to cook

Chicken Satay Skewers


METHOD 1. Skin the mackerel fillets and flake half into a bowl with the cream cheese, crème fraîche, horseradish, lemon juice and umami paste. Mix through with a fork until smooth. 2. Add a good grinding of black pepper and fold through the dill, mixed seeds, and flake in the remaining fish. Taste and add more lemon or seasoning if it needs it. Serve on rye bread with some extra seeds sprinkled on top.

INGREDIENTS 3 hot smoked mackerel fillets (about 250g or 8oz) 150g (⅔ cup) cream cheese 100g (⅓ cup) crème fraîche 3 tsp freshly grated horseradish or 1 tbsp horseradish sauce juice of ½ - 1 lemon 2 tsp Taste #5 Umami Paste™ Far Eastern Recipe Freshly ground black pepper Small handful of dill, finely chopped Small handful of mixed seeds (pumpkin, sesame, poppy, sunflower)

Serves 4 Takes 10 minutes to make

Smoked Mackerel Pate


INGREDIENTS For the tartare sauce 250ml (1 cup) mayonnaise 4 tbsp small capers, drained 4 tbsp gherkins, drained and finely chopped 1 small shallot, very finely chopped squeeze of lemon juice 1 tsp Taste #5 Umami Paste™ Far Eastern Recipe 3 tbsp finely chopped flat leaf (Italian) parsley salt and freshly ground black pepper For the fish sticks 1 550-600g (18oz) salmon fillet 65g (½ cup) flour 3 egg whites 2 tsp Taste #5 Umami Paste™ Far Eastern Recipe 50g (1.7 oz) parmesan, grated 100g (3.5oz) panko breadcrumbs olive oil

Parmesan Fish Sticks with Umami Tartare Sauce Serves 4 Takes 20 minutes to prepare, 15 minutes to cook


METHOD 1. Make the sauce by combining all the ingredients together in a mixing bowl. Set aside. 2. Preheat the oven to 200C/400F. Rinse the salmon and pat dry. Cut the fish into equal sized pieces around 8cm (3 inch) by 2.5cm (1 inch). 3. Place the flour in a medium bowl and season with the salt and pepper. In another bowl, lightly whisk the egg whites together with the umami paste. Combine the parmesan and breadcrumbs in a third bowl. Coat the salmon pieces, one at a time, in the seasoned flour, then the egg white and then the breadcrumb and parmesan mixture, gently pressing into the fish. 4. Place the breaded salmon onto an oiled baking sheet and sprinkle a little oil over the top. Bake for 15-20 minutes until golden brown. Serve with the tartare sauce.

Parmesan Fish Sticks with Umami Tartare Sauce


METHOD 1. In a large wok, heat the vegetable oil on a high flame. Add the garlic, ginger and onion, and fry for a minute. Add the rest of the chopped vegetables and the umami paste and stir fry on a high heat for 3-5 minutes, stirring constantly, until beginning to cook through but still retaining some crunch. 2. Meanwhile, cook four portions of egg noodles as per the packet instructions. Add to the wok and toss with the vegetables. Cook for a further minute until all combined. Serve.

INGREDIENTS 2 tbsp sesame or vegetable oil 2 cloves garlic, crushed 1 tbsp fresh ginger, finely chopped 1 red onion, sliced mixture of approximately 1kg (2lb) colourful, chopped seasonal vegetables, that could include: red cabbage carrots red peppers yellow peppers mange tout baby sweetcorn broccolli asparagus 3 tsp Taste #5 Umami Paste™ Far Eastern Recipe to serve: egg noodles

Serves 4 Takes 15 minutes to prepare, 10 minutes to cook

Rainbow Vegetable Stirfry


METHOD 1. Heat a wok or large frying pan with one tablespoon of the oil, until it is very hot. Add the eggs, stirring quickly around the pan until they are just cooked. Remove from the pan and set aside. 2. Add the remaining two tablespoons of oil to the pan. Add the garlic and ginger and cook briefly, stirring all the time. Add the cold rice, sesame oil and umami paste. Stir-fry for about 5 minutes on a high heat. 3. Now add the spring onions (scallions), peas, chicken, prawns (shrimp) and cooked eggs to the wok and warm through for a couple of minutes. Serve.

INGREDIENTS 3 tbsp vegetable oil 2 eggs, lightly whisked 1 clove garlic, chopped 1 tbsp fresh ginger, chopped 1 tbsp sesame oil 3 tsp Taste #5 Umami Paste™ Far Eastern Recipe 227g/8oz pre-cooked long grain rice, cooled 3 spring onions (scallions), sliced diagonally salt and freshly ground black pepper to taste 100g (3.5oz) frozen peas, thawed and drained 100g (3.5oz) of cooked chicken and/or prawns (shrimp)

Serves 2 as a side dish Takes 20 minutes to prepare, 10 minutes to cook

Special Fried Rice


METHOD 1. Rub the olive oil on both steaks and season with salt and freshly ground black pepper. Put a frying pan over a high heat until smoking. Add steaks and fry for 1-2 minutes on each side for medium rare, or until cooked to your liking. Remove from the pan and set aside on a warm plate to rest. 2. Add the butter to the pan with the garlic and the brandy. Cook for 1 minute. Add the peppercorns, cream, and umami paste. Simmer for 1 further minute. 3. Pour the sauce immediately over the steaks and serve with french fries and watercress.

INGREDIENTS 1 tbsp olive oil suitable for pan-frying 1 tbsp butter 2 250g (8oz) ribeye steaks, at room temperature 1 clove garlic, crushed 1 tbsp brandy 2 tbsp green peppercorns in brine (or 1 tbsp of black peppercorns, crushed with a knife) 125ml (½ cup) cream double/heavy 1 tsp Taste #5 Umami Paste™ Far Eastern Recipe to serve: french fries watercress

Steak with Umami Green Peppercorn Sauce Serves 2 Takes 10 minutes to prepare, 10 minutes to cook


INGREDIENTS For the fishcakes 450g (1lb) any white fish such as cod, snapper, hake 2 tsp fresh coriander (cilantro) 1 tbsp fresh lime juice 2 spring onions (scallions) very finely sliced into rounds 2 heaped tablespoons Thai red curry paste 1 green chilli, deseeded and very finely chopped 3 tsp Taste #5 Umami Paste™ Far Eastern Recipe oil for frying For the sauce 3 tbsp soy sauce 1 tbsp rice vinegar 2 tbsp honey 1 tsp Taste #5 Umami Paste™ Far Eastern Recipe 1 tsp chilli flakes

Thai Fish Cakes with Umami Sweet Chili Sauce Serves 2 as a main course or 4 as a starter Takes 1 hour to prepare, 15 minutes to cook


METHOD 1. Place all the ingredients for the fish cakes apart from the oil in a food processor, and blend until you have a finely minced texture (don’t blend in too fine though). Transfer to a mixing bowl. 2. With your hands form balls about 4 cm in diameter (1 ½ inches) and put them onto a plate. Chill in the refrigerator for 45 minutes. 3. Meanwhile, make the sauce. Place all the ingredients into a small saucepan and bring to the boil on a high heat. Allow to cool. 4. Fry the fishcakes in a small amount of oil, for about 1-2 minutes each side, or until just beginning to brown. Drain on kitchen paper, and serve with the sauce.

Thai Fish Cakes with Umami Sweet Chili Sauce


INGREDIENTS 2 tbsp sunflower oil large piece of fresh root ginger, peeled and grated 2 garlic cloves, crushed 2 red chillies, deseeded and finely sliced 250g (8oz) minced turkey 250g (8oz) minced pork 40g (¼ cup packed) light brown soft sugar 2 tbsp fish sauce 3 tsp Taste #5 Umami Paste™ Far Eastern Recipe juice of 1 lime 2 kaffir lime leaves, finely shredded to serve: mix of lettuce (iceburg, little gem, romaine) large handful of chopped coriander (cilantro) and mint handful of toasted peanuts 2 shallots, finely sliced into rings 1 lime cut into wedges

Umami Asian Lettuce Cups Serves 4 Takes 15 minutes to prepare, 15 minutes to cook


METHOD 1. Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon. Add the sugar, fish sauce, umami paste, lime juice and shredded lime leaves. Cook for 4-5 minutes on a high heat, stirring constantly, until sticky and beginning to caramelise. 2. Tip the mince into a serving bowl and serve inside the lettuce cups, with the toppings scattered over and lime wedges for squeezing.

Umami Asian Lettuce Cups


METHOD 1. Combine all the ingredients in a medium mixing bowl, gently folding together. 2. Season to taste, but be aware this probably won’t need much salt. Serve.

INGREDIENTS 1 450g (8-oz) boneless salmon fillet, skinless, cut into very small chunks ¼ of a cucumber, finely diced 1 lime, juiced and zested 1 1/2 tsp fresh chives, very finely chopped 1 1/2 tsp, fresh coriander (cilantro), very finely chopped 1 1/2 tsp sesame oil ½ shallot, very finely chopped 1 tsp soy sauce 1 tsp Taste #5 Umami Paste™ Far Eastern Recipe ½ tsp peeled fresh ginger, minced Salt and freshly ground black pepper

Asian Umami Salmon Tartare

Serves 4 as a starter Takes 15 minutes to prepare

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Asian Lamb Lollipops - Supadu