4 recipes with 5 ingredients

Avocado Teriyaki

Prep time: 10 mins

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Cook time: 5 mins

Serves: 1

Ingredients

10 gm Maldon sea salt

50 gm green lime,

fresh, halved

70 gm teriyaki sauce

300 gm fresh avocado

5 gm chives, finely chopped (optional)

Method

Cut avocado in four, remove the seed and keep the skin.

Grill until slightly brown; keep checking to ensure it doesn't burn.

Serve on a plate with half a lime and sea salt on the side. Pour teriyaki sauce on grilled avocado and sprinkle with chopped chives, if desired.

Serve hot.

Miso Chilli Salmon

Prep time: 24 hours

Cook time: 10 mins

Serves: 1

Ingredients

300 gm salmon fillet, fresh

For the miso marinade and sauce:

80 gm mirin

200 gm miso paste

30 gm sugar

50 gm red chilli, freshly chopped

1 lime, fresh, halved (optional)

Method

Mix the mirin, miso paste, sugar

and chopped red chilli together in a mixing bowl.

Marinate the salmon with the miso mix and leave overnight for 24 hours.

Cook the marinated salmon in the oven for 10 mins at 200°C.

Serve together with halved lime (optional) and the same miso mix, which can be used as sauce as well.

Sweet Corn Tempura

Prep time: 20 mins

Cook time: 7 mins

Serves: 1

Ingredients

300 gm corn on the cob

150 gm tempura batter

50 gm mayonnaise

100 ml corn oil

Method

Boil the corn on the cob in boiling water for 15 minutes.

Cut the corn into rectangular shapes and coat in tempura batter. Deep-fry the coated corn in oil for 7 mins at 190°C.

Serve hot with mayonnaise.

Asian Mushroom Noodles

Prep time: 10 mins

Cook time: 8 mins

Serves: 1

Ingredients

200 gm egg noodles, blanched in boiling water for 5 mins

50 gm shitake mushroom, sliced

20 gm soy sauce

10 gm corn oil

Optional ingredients:

80 gm bean sprouts

50 gm king oyster mushroom, sliced

30 gm red onion, sliced

20 gm snow peas, sliced julienne

20 gm yellow capsicum, sliced julienne

5 gm spring onion, thinly sliced

Method

Add some oil to a wok or pan and saute all the vegetables until well cooked.

Add blanched egg noodles, followed by the soy sauce.

Saute for another 4 minutes, then garnish with spring onions and serve.