This is Exeter -- It is Valentine's Day next week and if you want to cook a special meal for the special person in your life, why not try this main course and dessert from the chefs at Princesshay's much-loved pan-Asian-inspired restaurant Wagamama? *Spiced mussels* Serves 2 Time: 30mins Ingredients 150g wide rice noodles 1 tablespoon vegetable oil 1 onion, peeled and thinly sliced 3cm piece of ginger root, peeled and grated 3 garlic cloves, peeled and minced 1 green chilli, deseeded and finely chopped ½ teaspoon turmeric 2 star anise large bunch of coriander, leaves picked, stems finely chopped 200ml coconut milk 500g mussels, scrubbed and debearded Method 1. Cook the noodles according to the instructions on the packet, drain and refresh under cold water. 2. Heat the vegetable oil in a hot wok and stir fry the onion for two minutes until softened and just catching colour. Add the ginger, garlic, chilli and turmeric and cook for a further minute, taking care not to let the mixture catch on the bottom 3. Add the star anise and coriander stems and continue cooking for 30 seconds before adding the coconut milk. Bring to the boil, reduce the heat and allow to simmer for one minute so that everything thickens. Add the mussels; turn up the heat and cover. Cook for five minutes or until the mussels start to open. 4. Remove the cover, stir the noodles and to ensure that everything has been heated through and well coated. 5. Serve scattered with the reserved coriander leaves. *Coconut bruleé* A fresh take on a classic dish, wagamamas combines a coconut cream with a crisp caramel crust Serves 2 Time 110mins Ingredients 2 tablespoons Japanese rice 200ml (7fl oz) coconut milk 100ml (3 ½ fl oz) water 1 cinnamon stick 3 egg yolks 50g (2oz) white sugar 50ml (2fl oz) double cream 1 ½ tablespoons demerara sugar, for glazing 2 x 150ml (1/4 pint) ramekin dishes Method 1. Preheat the oven to 150°C/300°F/gas 2 2. Put the rice, half the coconut milk, the water and cinnamon in a pan and bring to the boil simmer gently for 15 minutes, covered, stirring occasionally to prevent sticking. 3. Turn off the heat and leave to stand, covered, for a further 10 minutes until the rice is tender and the liquid has been absorbed. 4. Divide between the two ramekins. 5. Whisk the egg yolks with the white sugar until light. 6. Heat the cream and the remaining coconut milk in a small pan and whisk into the egg and sugar mixture. Stir to combine, then pour over the rice. 7. Place the ramekins in a roasting tray on the middle shelf of the oven and fill the tray with enough boiling water to reach halfway up the sides of the ramekins. Bake for 45 minutes until almost set (there should be a slight wobble). 8. Remove from the oven and allow to cool completely in the roasting tray. To serve, sprinkle the top with demerara sugar and brulée, either using a torch or under a very hot grill, until golden and crispy.
Reported by This is 13 hours ago.
This is Exeter -- It is Valentine's Day next week and if you want to cook a special meal for the special person in your life, why not try this main course and dessert from the chefs at Princesshay's much-loved pan-Asian-inspired restaurant Wagamama? *Spiced mussels* Serves 2 Time: 30mins Ingredients 150g wide rice noodles 1 tablespoon vegetable oil 1 onion, peeled and thinly sliced 3cm piece of ginger root, peeled and grated 3 garlic cloves, peeled and minced 1 green chilli, deseeded and finely chopped ½ teaspoon turmeric 2 star anise large bunch of coriander, leaves picked, stems finely chopped 200ml coconut milk 500g mussels, scrubbed and debearded Method 1. Cook the noodles according to the instructions on the packet, drain and refresh under cold water. 2. Heat the vegetable oil in a hot wok and stir fry the onion for two minutes until softened and just catching colour. Add the ginger, garlic, chilli and turmeric and cook for a further minute, taking care not to let the mixture catch on the bottom 3. Add the star anise and coriander stems and continue cooking for 30 seconds before adding the coconut milk. Bring to the boil, reduce the heat and allow to simmer for one minute so that everything thickens. Add the mussels; turn up the heat and cover. Cook for five minutes or until the mussels start to open. 4. Remove the cover, stir the noodles and to ensure that everything has been heated through and well coated. 5. Serve scattered with the reserved coriander leaves. *Coconut bruleé* A fresh take on a classic dish, wagamamas combines a coconut cream with a crisp caramel crust Serves 2 Time 110mins Ingredients 2 tablespoons Japanese rice 200ml (7fl oz) coconut milk 100ml (3 ½ fl oz) water 1 cinnamon stick 3 egg yolks 50g (2oz) white sugar 50ml (2fl oz) double cream 1 ½ tablespoons demerara sugar, for glazing 2 x 150ml (1/4 pint) ramekin dishes Method 1. Preheat the oven to 150°C/300°F/gas 2 2. Put the rice, half the coconut milk, the water and cinnamon in a pan and bring to the boil simmer gently for 15 minutes, covered, stirring occasionally to prevent sticking. 3. Turn off the heat and leave to stand, covered, for a further 10 minutes until the rice is tender and the liquid has been absorbed. 4. Divide between the two ramekins. 5. Whisk the egg yolks with the white sugar until light. 6. Heat the cream and the remaining coconut milk in a small pan and whisk into the egg and sugar mixture. Stir to combine, then pour over the rice. 7. Place the ramekins in a roasting tray on the middle shelf of the oven and fill the tray with enough boiling water to reach halfway up the sides of the ramekins. Bake for 45 minutes until almost set (there should be a slight wobble). 8. Remove from the oven and allow to cool completely in the roasting tray. To serve, sprinkle the top with demerara sugar and brulée, either using a torch or under a very hot grill, until golden and crispy.
Reported by This is 13 hours ago.