Avocado, sugar snap and
sprouting cauliflower salad
with Yamaowasabi plain dressing Serves 2
4 pieces Sprouting Cauliflower
10 pieces Sugar Snap
1 tablespoon Lemon Juice
1/2 teaspoon Soy sauce
1/4 teaspoon Honey
1/2 teaspoon Yamaowasabi Plain
1/2 tablespoon Extra Virgin Olive Oil
Boil water in a saucepan. Cook cauliflower and sugar snaps over high heat for 90 seconds. Drain in a sieve, cool down immediately under running water. Leave to rest.
Cut avocado into bite-size. To make salad dressing, add ingredients to a small bowl and mix well Sprinkle the dressing over salad to serve.
Fresh oysters with japanese mignonette sauce Serves 2
6 Fresh Oysters
2 Rice Vinegar
1/2 teaspoon Maple Syrup
A drop of Soy sauce
2 teaspoon Red onion
1 teaspoon Yamaowasabi Plain
Finely chop red onion and leave aside. Add vinegar, maple syrup, soy sauce and Yamaowasabi in a small bowl and mix well. Add the red onion to (2) to serve with the oysters.
Mini Roast Fillet of beef served with watercress and soy sauce flavored Yamaowasabi. Serve 2-3 as main course, or Makes 10 pieces as canapé.
400g Middle cut fillet of beef
1 tablespoon Olive Oil
3 tablespoon Yamaowasabi Soy Sauce Flavoured
Salt and Pepper
Take the fillet from the fridge at least 1 hour before cooking to bring to a room temperature. Preheat the oven to 180°C. Rub the fillet with plenty of salt, pepper and the oil
Heat a frying pan until very hot, fry the fillet on all sides for 1-2 minutes each or until browned. Place the fillet in the roasting tin, roast for 25 minutes. Remove from the oven, cover with foil and leave it to rest for 20 minutes. For main course, serve immediately with Yamaowasabi.
For canapé, leave to cool for an hour, use a sharp knife to slice thinly. Wrap each slice of fillet with watercress and Yamaowasabi, pin with a cocktail stick to serve.