Teriyaki wagyu

• Olive oil
• 6 x 180g wagyu rib fillets
• 6cm knob of fresh ginger, finely sliced
• 1 large red chilli, seeded, finely sliced lengthways
• 155g (1 cup) frozen podded soy beans, thawed
• Teriyaki Marinade:
• 80ml (¿ cup) sake
• 60ml (¼ cup) mirin
• 60ml (¼ cup) dark soy sauce
• 1½ tbs caster sugar

Put the wagyu rib fillets in a wide shallow tray. Combine the ingredients for the teriyaki marinade then pour over the wagyu, turning so they are well coated. Cover and refrigerate for 1 hour.

Heat a little olive oil in a large heavy-based frying pan over high heat. Remove the wagyu from the marinade, reserving the marinade, and pat dry with paper towels. Seal the wagyu in the hot pan for 3 minutes each side, or until medium. Rest for 5 minutes before slicing.

Meanwhile, heat a little olive oil in a separate heavy-based frying pan over medium heat. Add the chilli, ginger and soybeans and saute for 2-3 minutes, then add the marinade, stirring to heat through.

To serve, thinly slice each wagyu fillet and place on serving plates. Spoon over the soy bean and teriyaki sauce.

I changed the recipe abit - don't worry about the sauce and while cooking the beef put on wasabi sauce - cook for 6 min each side.

This is the best wagyu steak that I had for a very long time

Caramel Sauce

Ingredients

1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream

Method

1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

2 Heat sugar on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir constantly with a whisk. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.

3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.

4 Once the butter has melted, take the pan off the heat. Count to three, then add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. (Check here for an explanation of why adding the cream makes the mixture bubble up so much.)

5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

banana cake

Banana Cake

125g (4 oz) softend butter

1 cup superfine sugar

¼ cup brown sugar

3 eggs

2 cups all-purpose (plain) flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

¾ cup sour cream

1 cup mashed banana (approx. 2 bananas --- leave some chunks)

Preheat oven to 180ºC (350ºF) and grease a 26 cm (10 in) Bundt cake pan. Cream butter and sugars in the bowl of an electric mixer, beating until light and fluffy. Add eggs one at a time and beat well. Sift the flour, baking powder and cinnamon over the mixture. Add Sour cream and the mashed banana and stir to combine. Spoon the batter into the cake pan. Bake for 40 minutes or until a done when tested with a skewer (my cake took 55 minutes in total to bake). Cool on a wire rack.

Sticky Chicken Wings

Ingredients (serves 4)

• 1/4 cup tomato sauce
• 1/3 cup barbecue sauce
• 2 teaspoons Worcestershire sauce
• 1/4 cup brown sugar
• 2 teaspoons spicy barbecue seasoning (see note) or smoked paprika
• 12 (1kg) chicken wings, cut in half at joint
• 1kg frozen potato wedges

1. Whisk tomato sauce, barbecue sauce, Worcestershire sauce, sugar, seasoning and salt and pepper in a jug.
2. Place chicken in a large, shallow ceramic dish. Pour over marinade and turn to coat. Cover and refrigerate, turning occasionally, for at least 2 hours.
3. Preheat oven to 200°C. Line 2 baking trays with baking paper. Place chicken in a single layer on 1 tray and potato wedges on remaining tray. Place chicken on top shelf, with potatoes underneath. Roast chicken and potatoes, turning once, for 25 to 30 minutes or until crisp and golden.

• Spicy barbecue seasoning is a blend of spices usually including black pepper, coriander and paprika. Located in the spice aisle of the supermarket.
• Hint: Marinate the wings in a sealed plastic bag. It saves fridge space and washing up!
• Serve with salad.

Yellow mole prawn tacos

Found this recipe in the Sydney morning herald - decided to try it . Turn out very good - but really I am just making a spicy curry prawn - can use rice too. But this recipe is really hot ( I had an upset stomach the whole night) or maybe just that we not used to hot stuff. I would definitely try it again but cut down on the chilli powder.

1 packet soft corn tortillas
1 1/2 cup(375ml) canola oil
1 white onion, sliced
120g fresh ginger, peeled and grated
5 cloves garlic, finally chopped
2 tbsp ground cumin
2 tbsp ground coriander
3 tbsp chilli powder
1 tsp salt
1 cup (250ml) water
24 green medium tiger prawns, peeled and cut into thirds
coriander springs, to garnish

Heat one cup of oil in a pan and cook the onion until translucent. Put onion and oil mix into a blender with ginger, garlic, spices, salt, 1/2 cup water and pulse until smooth. Combine with remaining water and cook over a low heat for five minutes or until thickened. Allow to cool.

Add the prawns, toss to combine and refrigerate two hours. Heat the remaining 1/2 cup of oil in a frying pan over medium heat. Add the prawns and marinade and cook until they turn bright orange.

Roll the prawns in a soft corn tortilla with a pico de gallo salsa - a fresh mix of diced tomato, finely diced onion, spring onion/shallots, garlic and fresh medium-heat chillies (jalapenos if you can get them).

Dress the salsa with chopped fresh coriander, a little brown sugar, lime juice and salt to taste.

Serves 8

javanese roasted salmon and wilted spinach

Ingredients
1/2 cup (1 stick) plus 3 tablespoons unsalted butter
1 teaspoon dried crushed red pepper
1 large garlic clove, minced
1/2 cup (packed) golden brown sugar
1/2 cup fresh lime juice
1/2 cup soy sauce
2 teaspoons cornstarch dissolved in 2 teaspoons water

8 7-ounce salmon fillets

2 6-ounce bags baby spinach

Preparation
reheat oven to 400°F. Melt 1/2 cup butter in heavy large saucepan over medium heat. Add crushed red pepper and garlic and stir until fragrant, about 1 minute. Add sugar; whisk until mixture is melted and smooth and begins to bubble, about 4 minutes. Whisk in lime juice and soy sauce. Increase heat and boil until reduced to 1 1/2 cups, about 2 minutes. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside.

Melt 1 tablespoon butter in heavy large skillet over high heat. Working in batches, cook salmon until golden brown, about 2 minutes per side. Transfer to baking sheet. Spoon 1 tablespoon sauce over each fillet. Roast until fish is opaque in center, about 5 minutes.

Melt remaining 2 tablespoons butter in large pot over medium-high heat. Add spinach and toss until wilted but still bright green, about 3 minutes. Season to taste with salt and pepper. Using tongs, divide spinach among 8 plates. Top each with salmon fillet; drizzle with remaining sauce and serve.

Not sure about this recipe - it is okay but not really sure about using that much butter but I also substituting the sugar with palm sugar (thought that it might be more fragrant)
Did not used the spinach.