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What's in the Box? Directions – Please Also See the Video At What’s in the Box? What do you need at home? 1, Korokke 1 x Oven tray 2. Kimchi Serving plates 3. Brown sauce 4. Mayo 5. Spring onion 6. Sesame oil Directions – Please also see the video at www.csons.uk/csonsathome/ 1. Preheat oven to 190c. 2. Place the korokke (1) on the oven tray and pop it in the oven for 10 to 15 minutes or until piping hot and crispy. 3. Whilst the korokke are heating up just relax have a sip of wine and get your plates ready. 4. Begin plating by piling the kimchi (2) to one side of the plate. 5. Place the korokke in a semi circle facing the kimchi on the other side of the plate. 6. Drizzle a line of the brown sauce (3) across the korokke followed by a line of the mayo (4) next to it. 7. Sprinkle the spring onions (5) all over the dish. 8. Finally drizzle the sesame oil (6) over the dish in a circular motion. Inspiration coming from Japan and Korea should give you a feast to remember and full of umami! A simple and tasty start to the menu with a CSONS twist. Watch out for the kimchi, it’s got a big garlicky kick waiting for you. You might not believe it, but they eat a lot of brown sauce in Japan although it’s normally called tonkatsu and is a little different. Allergy advice: GLUTEN (korokke), SOY (korokke, kimchi), MILK (korokke - not in vegan), EGG (korokke, mayo - not in vegan), SULPHITES (trace from vinegar in mayo, veganaise & brown sauce), MUSTARD (mayo, veganaise), SESAME (sesame oil). What’s in the Box? What do you need at home? 1. Salmon (Veg/Vegan is tofu) 2. Teriyaki 1 x Fry pan 3. Noodle veg 4. Noodles 1 x Oven tray 5. Yaki sauce 6. Pickled ginger Serving plates 7. Coriander, spring onion & chilli 8. Sesame 9. Baking parchment. Directions – Please also see the video at www.csons.uk/csonsathome/ 1. Pre-heat your oven to 200c +. 2. Open your bag of salmon (1) or tofu and tip in half the teriyaki (2) reserving the rest for later. Coat the salmon or tofu in the teriyaki and allow five to ten minutes to marinate. 3. Heat the frying pan until nearly smoking. Put the baking parchment (9) in the frying pan and place your salmon (or tofu) skin side down on top and cook until the skin (or tofu) is a dark golden brown (a few mins). 4. Now flip the salmon or tofu and carefully lift it out of your pan on the parchment and place on your baking tray. Pop in the preheated oven for around 5 minutes for pink salmon or longer if you prefer (max 10 mins). 5. Whilst the salmon or tofu is in the oven it’s time to make the yakisoba. Using the same pan, turn the heat up to max. Empty in your noodle veg (3) with a little sprinkle of salt and a dash of cooking oil. Stir fry for a couple of minutes. 6. Toss in the noodles (4), yaki sauce (5) and pickled ginger (6). Keep this moving until the yaki sauce has all but evaporated and turned a little sticky, coating the noodles and veg. Make sure to keep an eye on your salmon! 7. Just before serving, toss through half of the coriander, spring onion & chilli (7) saving the rest to garnish. 8. When your fish/tofu is ready, it’s time to plate! Pile up the noodles and veg high in the middle of the plate and carefully place the salmon or tofu on top. 9. Sprinkle the fish or tofu with the sesame seeds (8), drizzle the remaining teriyaki around and over the dish. Finally, sprinkle the coriander, spring onion & chilli as artistically as possible on top. 10. Now get the chopsticks out, it’s time to eat! Having fallen in love with these noodles in Japan, we used to have yakisoba on our street food nights in Shrewsbury a few years back. This is a much more indulgent version which I am sure you are going to enjoy. Itadakimasu! Allergy advice: FISH (salmon, yaki sauce - not in veg/vegan), SOYA (teriyaki, yaki sauce & tofu - veg/vegan only), EGG (noodles - not in vegan), GLUTEN (noodles, yaki sauce), SULPHITES (trace from vinegar in yaki sauce & pickled ginger), SESAME (sesame). What’s in the Box? What do you need at home? 1. Fool 2. Rhubarb puree 1 x mixing bowl 3. Matcha sponge 4. Poached rhubarb Serving bowls 5. Meringue 6. Matcha powder Directions – Please also see the video at www.csons.uk/csonsathome/ 1. Begin by folding the rhubarb puree (2) through the fool (1) lightly so you get a ripple effect. 2. Place the matcha sponge (3) in the base of the bowl! 3. Spoon the fool mixture (step 1) in a mound atop the sponge. 4. Dot with the poached rhubarb (4). 5. Sprinkle over the meringue (5) and finally dust with the matcha powder (6). This dessert has more aspects than our normal fare but I think you will agree they come together most harmoniously. It’s kind of like an Eton mess but on matcha powered steroids! Allergy advice: Contains GLUTEN (sponge), MILK (fool & sponge - not in vegan), EGG (meringue & sponge - not in vegan). Eggs from Hollowdene Hens, Shrewsbury Salmon from Macneil’s Smokehouse, Droitwich Purple sprouting broccoli & veg from B&G nurseries, Pershore Spices from Suma, sumawholesale.co.uk Cream & milk from Mawley Milk, mawleytownfarm.co.uk Beef mince from Ludlow Farm Shop, ludlowfarmshop.co.uk Rhubarb from Wye Valley, wyevalleyproduce.co.uk Flour from Shipton Mill, shiptonmill.co.uk Nuts & seeds from Ludlow Nut Company, ludlownut.co.uk Rapeseed oil from Bennett and Dunn, Bridgnorth Matcha powder from Myriad Organics, Ludlow Whilst we list all allergens present in our CSONS at HOME dishes, we do use multiple allergens in our kitchen and as such cannot guarantee any dish is 100% allergen free. Mill on the Green - Ludlow - Shropshire - SY8 1EG - 01584 879872 8 Milk Street - Shrewsbury - Shropshire - SY1 1SZ - 01743 272709 If there is no reply at the restaurants please try 01584 841328 .
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