Sesame-crumbed torikatsu

Torikatsu is basically an insanely tasty crumbed piece of chicken, the crumb typically held in place with tonkatsu (a BBQey tomato sauce) - see my earlier recipe for katsu burgers for a bit more background info :) 

This time the katsu is shaken up a notch further - held in place with teriyaki sauce (though you can use tonkatsu, or just flour and an egg, if you prefer), and sesame seeds added into the crumb.  

I used a combo of white and black sesame seeds, though that was more just cause it looked interesting - the taste will be just as delicious with all white sesame seeds. Okidoke, here we go...

Serves 4

dash olive oil/butter 

2  cm piece ginger, grated 

4 cloves garlic, crushed or finely chopped 

1 bunch broccolini or 1/2 head broccoli

1 large carrot, chopped into thin half-moons

4 chicken breasts

1.5 cups rice + water to cook

pinch salt

1/2 cup teriyaki sauce (or flour + 2 eggs) 

sesame seeds + panko crumb enough for 4 breasts

100 g baby spinach leaves 

1.5 tbsp soy sauce 

100 g mayo (japanese mayo if you can get it) 

1. Cook your rice however you prefer - I like to boil water in the kettle and while it is boiling, melt some butter in the pot, lightly fry garlic, ginger and rice with it, then add the salt and boiling water in (for 1.5 cups of rice I'd use about 2 or so cups of water). Once the water has reduced almost to the level of the rice, turn from high to low, cover with a paper towel and pot lid.  Leave on low for 20 mins.  After 20 mins, turn off and either eat, or set aside until ready (it'll stay hot for at least another 20 minutes). 
2. Coat the chicken with the teriyaki sauce. Crumb with panko/sesame combo. 
3. In frying pan heat some oil. Add broccolini or broccoli (cut into manageable pieces) and carrot, cook for about 5 minutes or so. 
4. In another pan heat oil to hot, add chicken and cook for about 6-8 minutes, turning as needed. 
5. Once veges are almost cooked, add in the spinach and stir to wilt.  Add the soy sauce. 
6. Divide up and serve with rice, and mayo on the side (really really good, drizzled over the chicken!!). 

Tasty quichey lunchbox goodness

A friend showed me Nadia Lim's Vegful cookbook on the weekend.  So many tasty recipes.  One which caught my eye was for a self-crusting summer quiche.  I have adapted that slightly, to suit my family's tastes, and made them as mini-quiches - perfect for a lunchbox, or an early dinner when kids have midweek sport. 

2 medium zucchini, quartered and sliced

2 capsicums, chopped into 1cm pieces

1 tbsp olive oil

1 tbsp butter

3 spring onions, finely chopped (could use a leek and an onion) 

4 cloves garlic, crushed or finely chopped

handful herbs (thyme and rosemary worked well), finely chopped

7 medium eggs

3/4 cup sour cream or cream

1 tbsp wholegrain mustard

good dollop of relish (I used onion jam) 

1/2 cup SR flour 

1 1/2 cups grated cheese

1. Preheat oven to 200 degrees celcius, fan-bake (or 220 normal bake).  Line large muffin tins with cases, or baking paper. 
2. Put zucchini and capsicum in roasting tray with some olive oil.  Roast for about 20 minutes. 
3. Melt butter in pan.  Saute spring onions/leek/onion with garlic and herbs for about 5 minutes. 
4. Whisk (in a large mixing bowl) the eggs, sour cream, mustard and relish. Add in the flour and combine (don't overmix). 
5. Drain any liquid from roast and panfried veges, then add these veges to bowl. Combine. 
6. Spoon mixture into cases, bake for about 20 minutes or so.  Once they're puffed up, golden and the centre isn't wobbly, they're done.  
7. Enjoy with some relish, a side salad or as part of a yummy picnic!