1. business and industrial
2. energy
3. oil

in association with
soy sauce
The everyday ingredient for award winning recipes
Wiln
ass with
a Masterc
ish Chef
a Great Brit will each
up
Plus 50 runners the World
und
receive an Aro
ipe book.
Kikkoman Rec
arch 31st 2013
Entry closes M
Conditions on
See Terms and
shchefs.com
w w w.greatbriti
Crab cakes
In association with
Martin Wishart
Ingredients
Starter
Easy
30 minutes
6
Method
1 For the crab cakes, carefully pick
through the crab meat for any pieces
of cartilage or shell. Combine in a bowl
with the eggs, breadcrumbs, spring
onions, fish and soya sauces, ginger,
garlic and lime juice to taste
4 Allow the cakes to cook for 3-4
minutes on each side so they are hot
in the centre and golden-brown on the
outside. Use a palette knife to transfer
the crab cakes from the pan on to
kitchen paper to drain off excess oil
2Season with a little salt and pepper.
Divide the mix into 50g portions and
shape into even-sized round cakes and
lightly coat with flour
5Serve the crab cakes on a warm
plate with a garnish of a few salad leaves
dressed with a little olive oil and a
squeeze of lime juice
3 Heat the vegetable oil in a large nonstick frying pan. When you feel a good
heat rising, carefully arrange the crab
cakes in the pan, making sure they don’t
touch each other
Crab cakes recipe
• 450g of white crab meat
• 2 large eggs
• 100g of breadcrumbs,
finely ground
• 6 spring onions, finely sliced
• 2 tbsp of Kikkoman
soy sauce
• 1 tsp of Thai fish sauce
• 1 fresh ginger, finely grated
• 1 garlic clove, crushed
• 1 lime, juiced
• salt
• white pepper,
freshly ground
• plain flour
• 4 tbsp of vegetable oil
To Serve
• 1 dash of olive oil
• 1 dash of lime juice
• salad leaves
Lime-marinated flank steak
In association with
Martin Wishart
Ingredients
Flank steak
• 3 garlic cloves, crushed
• 60ml of Thai fish sauce
• 100ml of Kikkoman
soy sauce
• 5 limes, juiced
• 125ml of water
• 50g of caster sugar
• 0.5 tsp of dried chilli flakes
• 1kg of whole piece beef
flank steak
Main
Easy
30 mins + 24 hours marinating time
6
Method
1 Put the garlic, fish sauce, soy sauce,
lime juice, water, caster sugar and chilli
flakes in a bowl and whisk together
2 Place the beef in a dish and cover
with the marinade, making sure the meat
is covered on both sides. Marinate for
24 hours, turning the meat from time to
time
3 The next day, pre-heat the barbecue
until very hot. Remove the beef from
the marinade, pat it dry with kitchen
towel, then place it on the grill. Cook for
three to four minutes on each side for a
medium-rare finish
4 The beef will colour fairly quickly
due to the sugar and soy sauce. As ever,
the cooking time will vary depending
on the thickness of the steak and the
temperature of the barbecue
5Allow the steak to rest for a few
minutes, then slice it thinly against the
grain of the flesh and serve immediately
with accompanying side dishes such
as spicy aubergine salad, Japanese
coleslaw salad, crunchy fennel salad and
Puy lentils with Dijon mustard vinaigrette
EQUIPMENT
• barbecue
Oriental-style chicken with guacamole
In association with
Galton Blackiston
Ingredients
Chicken
• 4 boneless and skinless
chicken breasts
• sea salt
• freshly ground black pepper
Main
Easy
2 hours 10 minutes
6
Method
1 For the marinade, place the grated
fresh ginger, chopped red chillies,
chopped coriander, soy sauce, honey,
Worcestershire sauce, lime juice, olive
oil and sesame oil into a bowl and mix to
combine
4 Preheat the oven to 200°C/Gas
mark 6. While the oven is heating, sear
the marinated chicken strips in a griddle
pan. Cook the strips over a high heat for
1-2 minutes, turning once so they brown
nicely on both sides
2Cut the chicken breasts into 1cm
strips and place them in the bowl with
the marinade. Stir well to coat the
chicken evenly, cover the bowl with cling
film and leave to marinate in the fridge
for at least one hour
5 Transfer the chicken strips to a
baking sheet and place into the oven to
cook for a further five minutes, or until
completely cooked through
3 For the guacamole, place the
chopped avocados into a bowl and add
the lime juice immediately. Then add
the crushed garlic clove, chopped fresh
coriander, chopped shallot, olive oil and
Tabasco sauce and mix well. Season, to
taste, with salt and freshly ground black
pepper and set aside. If not serving the
guacamole straight away, lay a piece of
cling film directly onto the surface of
the guacamole and push out any air, to
prevent it going brown
6 Remove the chicken from the oven
and season with coarse sea salt and
freshly ground black pepper. Serve
with a spoonful of guacamole served
alongside
Marinade
• 4 tbsp of olive oil
• 2 tbsp of sesame oil
• 1 lime, juiced
• 1 piece of fresh ginger,
peeled and grated
• 2 red chillies, finely chopped
• 1 bunch of coriander, leaves
removed and roughly
chopped
• 2 tbsp of Kikkoman
soy sauce
• 2 tbsp of honey
• 1 tbsp of Worcestershire
sauce
Guacamole
• 2 avocados, skinned and
chopped
• 2 limes, juiced
• 1 garlic clove, crushed to a
paste
• 4 tbsp of fresh coriander,
chopped
• 1 shallot, finely chopped
• 150ml of olive oil
• 1 dash of Tabasco
• salt
• freshly ground black pepper
Fried squid with tomato and pepper compôte,
tomato salsa and dipping sauce
In association with
Galton Blackiston
Ingredients
Squid
• 3 squid, cleaned
• 2 tbsp of olive oil
• salt
• black pepper
Starter
Medium
1 hour
2
Method
1 Begin by preparing the squid; cut off the
tentacles, slice open the cavity and score
the inside of the squid with the tip of a sharp
knife to make a diamond pattern. If you can’t
find already cleaned squid, see the video
below for instructions on how to clean a
squid
2 Rub olive oil on the squid and season well
with salt and freshly ground black pepper.
Heat a griddle pan until smoking hot, add the
squid and griddle for 30 seconds to 1 minute
on each side. Remove from the heat and keep
warm
3 For the tomato and pepper compôte, heat
one tablespoon of the olive oil, add half the
red onion and the coriander seeds and cook
over a gentle heat for 3-4 minutes, or until
softened but not browned
4 Add the garlic and chilli flakes and cook
for one minute. Add the red pepper and
sauté for 1-2 minutes. Add the balsamic
vinegar and lemon juice and stir well. Remove
from the heat, add the rest of the onion, the
halved cherry tomatoes and the rest of the
olive oil. Leave to cool slightly and then stir in
the mint
5 For the salsa, place the olive oil, chopped
tomatoes, onion, pepper, mint, lemon juice
and chilli flakes into a small bowl, season well
with salt and freshly ground black pepper
and leave to macerate
6 For the dipping sauce, place the honey,
soy sauce, rice wine vinegar, sesame oil
and lemon juice into a small bowl and whisk
together until well combined. Add the chilli
flakes, grated garlic clove and sesame seeds
and mix well
7 To plate, cover the base of the plate with
the compôte, pile the squid on top and spoon
some of the salsa over the squid. Serve the
dipping sauce on the side
Tomato and pepper compote
• 3 tbsp of olive oil
• 1 red onion, finely chopped
• 1 tsp of coriander seeds
• 1 garlic clove, peeled
and grated
• 1 pinch of dried chilli flakes
• 1 red pepper, finely chopped
• 1 tbsp of balsamic vinegar
• 300g of cherry tomatoes,
halved
• 1 handful of fresh mint, chopped
• 1 lemon, juiced
Tomato salsa
• 2 tbsp of olive oil
• 100g of cherry tomatoes,
chopped
• 1/2 red onion, finely chopped
• 1/2 red pepper, finely chopped
• 1 handful of fresh mint, chopped
• 1 lemon, juiced
• 1 pinch of dried chilli flakes
• salt
• black pepper
Dipping sauce
• 2 tsp of clear honey
• 3 tbsp of Kikkoman soy sauce
• 1 tbsp of rice wine vinegar
• 1 pinch of dried chilli flakes
• 2 tsp of sesame oil
• 1 garlic clove, peeled
and grated
• 1/2 lemon, juiced
• 2 tbsp of sesame seeds, toasted
Barbecued sticky ribs
In association with
Josh Eggleton
Ingredients
Main
Easy
2 hours
4
Method
1 Depending on the size of your large
pot or saucepan, cut the rack into 2 or 3
pieces so that it fits inside. Place the ribs
into the pot and cover with water
5 Blend the glaze in a blender until
smooth. Once smooth, place back into
the pan and reduce until the glaze coats
the back of a spoon
2 Add the shallots, garlic, ginger and
chilli to the pot, along with the ketchup,
soy sauce, Worcestershire sauce and
black treacle
6 Once the ribs are cool, cut away from
the bone so that you have individual ribs.
Using a pastry brush, paint the ribs with
the glaze
3 Bring the pot up to a simmer, then
place a lid on it and leave to cook for
about 1 hour or until the ribs are tender.
Once tender, remove the ribs from the
cooking liquid and set aside to cool,
leaving the pot on the heat
7 Place the ribs on a hot barbecue.
After a few minutes turn the ribs over
and glaze again. Repeat until nicely
glazed and then serve
4Add the brown sugar to the liquor
and cook down so that there is about ½
cm left at the bottom of the pan and it
looks like a glaze
• rack of pork spare ribs
• 1 banana shallot, diced
• 2.5l of water, or more,
depending on the size
of rack
• 2 garlic cloves,
peeled and diced
• 50g of ginger,
peeled and diced
• 1 chilli, diced
• 100g of ketchup
• 100ml of Kikkoman
soy sauce
• 50ml of Worcestershire
sauce
• 50g of black treacle
• 50g of soft brown sugar
EQUIPMENT
• blender
• barbecue
• pastry brush
Crispy duck spring rolls with barbecue sauce
In association with
Andy Waters
Ingredients
Starter
Easy
30 minutes
4
Method
1Start with the barbecue sauce. Heat the
olive oil in a wok and add peppers, sesame
seeds, shallots, cayenne and chilli. Cover and
sweat over a medium heat for 5 minutes
2 Next, add the honey, red wine vinegar,
balsamic and chicken stock and bring to the
boil. Gently simmer until reduced by half and
remove from heat. Transfer to a jug and keep
warm
3Start the filling by cleaning and drying the
wok. Place on a medium to hight heat and
add the duck. When the fat starts to render,
remove the duck from the wok with a slotted
spoon and wipe the wok clean
6 Heat the deep fryer or large pot of oil to
180˚C
7Lightly brush the spring roll wrappers
with the beaten egg. Spoon the stir-fried
mixture into the centre of each one and roll
up, tucking in the ends before you make the
final layer
8 Deep-fry the spring rolls until golden
brown, remove with a slotted spoon and drain
on kitchen roll. Serve immediately with the
barbecue sauce
Duck spring roll filling
• 2 duck breasts, thinly sliced
• 3 tsp of sesame oil
• 250g of peppers, mixed,
de-seeded and finely sliced
• 1 carrot, finely sliced
• 2 small red chillies,
finely chopped
• 2 tsp of root ginger,
peeled and chopped
• 1 garlic clove, minced
• 1 tsp of Kikkoman soy sauce
• 75g of mangetout, thinly sliced
• 175g of beansprouts
• 25g of sesame seeds
• 1 lemon, zest and juice
• 1 lime, zest and juice
• 1 orange, zest and juice
Barbecue sauce
• 2 tbsp of olive oil
• 200g of peppers,
de-seeded and finely diced
• 25g of sesame seeds
• 25g of cayenne pepper
• 1 small red chilli, finely chopped
• 4 shallots, small dice
• 20g of honey
• 2 tbsp of red wine vinegar
• 2 tbsp of balsamic vinegar
• 275ml of chicken stock
4 Heat the sesame oil in the wok and add
the peppers, carrot, chilli, grated ginger and
soy sauce. Stir fry for 2-3 minutes
Spring rolls
• 4 spring roll sheets
• 1 egg, beaten
• vegetable oil, for deep-frying
5 Next, add the garlic, mangetout, bean
sprouts, sesame seeds, citrus zest and juice
and heat until the duck is cooked through.
Combine well and transfer into a bowl, wipe
the wok clean
EQUIPMENT
• deep fat fryer
• large wok
John Dory with potato rasam
In association with
Shaun Hill
Ingredients
John Dory
• 4 100g John Dory fillets
Main
Easy
1 hour
4
Method
1 Place a wide-bottomed pan over a
medium heat and add a little olive oil and
butter. Fry the chopped shallot, garlic
and chilli for 2-3 minutes
6Season with soy and black pepper
to taste and leave to simmer over a low
heat for 5-10 minutes. Then, add the lime
juice and fresh coriander
2 Add the asafoetida, coriander, cumin,
turmeric, tomato and potato trimmings
to the pan and cook for a further 2-3
minutes
7 Meanwhile, place the John Dory fillets
in a steamer over a pan of simmering
water and steam for 5 minutes or until
cooked through
3 Add the tamarind paste, chicken
stock and palm sugar and cook until the
potato starts to soften and disintegrate.
Strain off the liquid and reserve the
broth
8 Divide the rasam across 4 plates and
lay the John Dory fillets on top. Squeeze
a little lime juice over the fish and serve
immediately
4 In a separate pan, boil the potato
cubes in water until they begin to soften
5 Toast the mustard seeds in a large
dry pan until they start to pop, then add
the curry leaves followed by the strained
broth and the potato cubes
Potato rasam
• 4 medium potatoes, cut
into cubes, off-cuts reserved
• 2 shallots, peeled
and chopped
• 4 garlic cloves, peeled
and chopped
• 1/2 green chilli
• 1 tbsp of ground coriander
• 1 tbsp of ground cumin
• 1 tsp of asafoetida
• 0.5 tsp of ground turmeric
• 2 tomatoes, quartered
• 1 tbsp of palm sugar
• 2 tbsp of mustard seeds
• 1 tbsp of dried curry leaf
• 1 tbsp of Kikkoman soy sauce
• 2 tbsp of lime juice
• 1 handful of fresh coriander,
roughly chopped
• 0.25 tsp of black pepper
• 2 tbsp of tamarind paste
• 1 knob of butter
• olive oil
• 1.2l of chicken stock
Duck breast with chicory
and potato dauphinoise
In association with
Josh Eggleton
Ingredients
Pan-roasted duck breast
• 2 duck breasts
• salt
• pepper
Potato dauphinoise
• 400g of Maris Piper potatoes,
peeled and sliced thinly
• 1 garlic clove, minced
• 300ml of whole milk
• 200ml of double cream
• 2 pinches of grated nutmeg
• salt
• pepper
Main
Easy
1 hour 30 minutes
2
Method
1 To prepare the potato dauphinoise, finely
slice the potatoes using a mandolin and set
aside in water until required
2 Combine the cream, milk, nutmeg, garlic
and a pinch of salt and pepper in a large
saucepan and bring to the boil. Once boiling,
remove from the heat and set aside
3Strain the water off the potatoes and layer
inside a small oven dish lined with baking
paper, being sure to overlap each layer as you
go
4 Preheat the oven to 160˚C/gas mark 3.
Pour enough of the cream mixture over the
potatoes to cover and bake in the oven for
45 minutes or until slightly golden on top and
tender through the middle
5 Remove from the oven and allow to cool.
Weigh down with butter, cheese or any other
heavy square object and set aside in the
fridge to press for up to 12 hours
6 For the red wine sauce, place a medium
sized pot onto a high heat and add enough
vegetable oil to coat the base of the pan. As
soon as the pan begins to smoke, add the
shallots, carrots, leek, garlic and celery
7Cook until the vegetables reach a
dark golden brown colour. Add the thyme,
rosemary, port, wine and vinegar, turn down
to a simmer and reduce until almost dry
8Add the brown chicken stock and reduce
again by half. Remove from the heat, strain
through a fine sieve into another pan and set
aside until required
9 For the chicory, remove any damaged
outer leaves and cut in half lengthways.
Sprinkle with a little caster sugar and
caramelise in a hot frying pan, cut side down,
until golden brown
10 Add the soy sauce, orange juice and
butter. Cover the pan with a lid or circle of
greaseproof paper and cook for 5-6 minutes
until tender. Be sure to baste the chicory with
the cooking liquid regularly
11 Meanwhile, season the duck breasts with
salt and pepper and place, skin side down,
in a cold frying pan. Place on the heat and
slowly bring the temperature up from cold,
which will help the fat to render and mean
the breasts cook more evenly
12 Continue to cook until golden brown,
then turn the breast over and leave on the
heat for 1 minute. Remove the pan from the
heat and let the duck rest in the pan for 15
minutes - this will slowly finish off cooking the
breast and allow it to rest at the same time
13 Reheat the red wine sauce on the hob
and place the dauphinoise and chicory in the
oven to heat through. Slice the duck breast
to your liking and arrange onto plates with
a slice of the dauphinoise and 1 half of the
chicory. Drizzle the plate with the sauce and
serve immediately
Caramelised chicory
• 2 heads of white chicory
• 100ml of Kikkoman
soy sauce
• 400ml of orange juice
• 50g of butter
• caster sugar
Red wine sauce
• 1 shallot, thinly sliced
• 1 carrot, thinly sliced
• 1 leek, white only, thinly sliced
• 1 garlic clove, crushed
• 1 celery stick, thinly sliced
• 1 sprig fresh rosemary
• 1 sprig of fresh thyme
• 1 bay leaf
• 20ml of red wine
• 50ml of red wine vinegar
• 100ml of port
• 500ml of brown chicken stock
• vegetable oil
EQUIPMENT
• fine chinoise