A simple marinade to helps to create a lightly spicy Chinese meal.
Hoisin Turkey Skewers & Egg Fried Rice
The basis for this meal is the Hoisin sauce. This is primarily made from combining Hatcho Miso, which is a richly flavoured soya miso paste with other key flavours. These are: Peanut Butter, Molasses, Sesame Oil, Brown Rice Vinegar, Chilli and Chinese Five Spice.
This recipe makes enough for 2 rounds of marinade. We made around 20 small Turkey Skewers with roughly half the paste. We chose turkey rather than pork, which is usually the meat of choice for Hoisin seasoned dishes. This is because turkey is a leaner, healthier meat.
Of course if you only eat fish or are vegetarian then this paste will work equally well as a marinade for salmon, halloumi, tofu or mixed vegetables. The concentrated paste can be stored in the fridge for around 2-3 days.
The skewers can be grilled or barbecued as you wish.
Devised and cooked by Caroline Fernandes.
Make the Hoisin Sauce first. Put all the sauce ingredients into a mixing bowl and combine well into a thickish paste. Set to one side. Or you can put 100g-130g of concentrated paste into a separate container and keep this excess in the fridge for 2-3 days for another meal.
Wash the mushrooms and gently dry with kitchen roll. Wash the peppers and slice into small squares/rectangles.
Cut the Turkey steaks into strips.
Add around quarter of a cup of cold water into the concentrated Hoisin Paste and stir in. You should end up with a thick batter-like consistency.
Coat each strip of Turkey in the Hoisin Sauce and put on a plate. You could allow the meat to marinade overnight if you wish, but we used our meat straight away.
Remove the skewers from the water. Slide some peppers onto each skewer and then take a strip of turkey and feed it onto each skewer in a zig-zag fashion. Then add some more peppers (alternate the colours) and finally add a chestnut mushroom. You should be able to make around 20 skewers.
Set the grill to medium hot and grill the skewers for 10-15 minutes on both sides. Or until the skewer with the thickest strip of turkey has cooked. Alternatively these can be barbecued.
While the kebab skewers are grilling/barbecuing put the wild rice in a saucepan and cover with boiling water over an inch above the surface of the rice.
Boil the rice for 15 minutes, then add the broad beans to the pan for another 10 minutes. You may need to add a little extra boiling water at this point. Cook until the rice and beans are tender. Drain any excess water.
Warm a sautee pan/deep frying pan. Add some Sesame oil and the Spring Onions and fry off for a short while.
Then crack two eggs into the pan and roughly stir as if making scrambled eggs. Before the eggs are fully solidified add the rice and bean mix. Season to taste. Transfer into a serving bowl.
This makes around enough rice for 2 people generously or 3 or 4 people as a starter.
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