Recipes to bring back those holiday memories
Most of us would agree that memories of a summer holiday can fade far too quickly.
Whether lazing on a tropical beach or city sightseeing, one of the most memorable parts of a trip aboard is often sampling the delicious local food in hotels, restaurants and pavement cafes. Even just the smell of freshly grilled seafood, delicious barbecued meat and colourful roasted Mediterranean vegetables can summon up all kinds of fond memories.
So, if you are missing your time away, recreating some of those dishes at home is a great way to prolong your holiday nostalgia.
Kikkoman Soy Sauce is a perfect example of a good, all-purpose seasoning and condiment which works wonderfully across all types of cuisine.
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These recipes for Aubergines stuffed with Lamb and Pollack with Chorizo are sure to have your mind whisked back to sunny climes, while giving your tastebuds a hit.
Preparation time: 30 minutes (plus marinating)
Cooking time: 1 1/4hours
Per serving: Kcals: 417, Total fat: 24.0g, Saturated fat: 6.9g
350g/12oz lean minced lamb
2tsp ground coriander
2tbsp Kikkoman Soy Sauce
2 large aubergines
2tbsp olive oil
1 onion, peeled and finely chopped
150g/5oz mushrooms, chopped
2tbsp tomato puree
400g/14oz tin chopped tomatoes
200g/7oz long-grain rice, cooked
2tbsp pine kernels
1tbsp chopped fresh mint or basil
1 Put the lamb mince in a bowl and mix in the soy sauce and coriander. Cover and refrigerate for 2-3 hours.
2 Halve the aubergines lengthways. Scoop out the flesh and chop finely.
3 Boil the aubergine shells for three minutes. Drain and set aside.
4 Heat the oil in a large frying pan and soften the onion.
Tip in the lamb mince and stir-fry for five minutes. Add the mushrooms, tomato puree, tomatoes and chopped aubergine, cover and simmer for 30 minutes. Stir in the rice, pine kernels and mint or basil.
5 Preheat the oven to 180°C/Gas mark 4. Place the aubergine shells in a greased ovenproof dish and fill with the lamb mixture. Cover with foil and bake for 30 minutes. Serve with warm pitta bread and salad.
Preparation time: 20 minutes
Cooking time: about 30 minutes
Per serving: Kcals: 504, Total fat: 24.1g, Saturated fat: 5.8g
450g potatoes, peeled
5tbsp olive oil
1 onion, peeled and sliced
1 green pepper, de-seeded and chopped
150g chorizo, sliced or chopped
2tsp finely chopped fresh rosemary leaves
2tsp fresh thyme leaves
4 x 175g pollack fillets
8 cherry tomatoes, halved
2tbsp dry sherry
150ml fresh orange juice
2tbsp Kikkoman Soy Sauce
1 Boil the potatoes until just tender. Drain and chop into 1cm/1/2in chunks.
2 Heat 1 tablespoon olive oil in a large frying pan and cook the onion until softened. Add the pepper and chorizo and fry for five minutes, stirring occasionally. Remove from pan and set aside.
3 Add another tablespoon of olive oil to the pan and fry potatoes for about ten minutes until they are golden and crisp.
4 Meanwhile, mix the remaining oil with the rosemary and thyme. Line a grill rack with foil, lay the fish skin side up and brush with half the oil and herb mixture. Grill for 3 minutes, turn the fillets over and brush with the remaining herb oil. Grill for a further 3-4 minutes or until cooked.
5 Return chorizo mixture to the pan, add the tomatoes and cook for 3-4 minutes until everything is heated through. Divide between four serving plates and arrange the pollack fillets on top.
6 Wipe out the frying pan, add the sherry and allow to bubble for 15 seconds. Whisk in the orange juice, honey and soy sauce and continue to bubble until the sauce reduces by half. Drizzle over the fish and serve at once.