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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Teriyaki quail


These may be served as a snack, or with rice and Japanese pickles as a meal.

You'll need

1 tbsp vegetable oil 12 quail, butterflied and halved To serve: finely chopped chives, toasted sesame seeds and steamed rice   Teriyaki sauce 50 ml sake 50 ml mirin 50 ml dark soy sauce 1½ tsp caster sugar

Method

  • 01
  • For teriyaki sauce, combine ingredients in a small saucepan, bring to the boil over medium heat and simmer until sugar is dissolved (2-3 minutes), set aside. Teriyaki sauce will keep refrigerated in an airtight container for 1 month.
  • 02
  • Heat oil in a large frying pan over medium-high heat, add quail in batches, skin-side down, and cook, turning once, until golden (2-3 minutes each side). Return quail to pan, add teriyaki sauce and simmer until slightly thickened (3-4 minutes). Scatter with chives and sesame seeds and serve hot with steamed rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Amontillado sherry.

Featured in

Jun 2010

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