Hebinohà Techniques
Some ideas and techniques.
Develop your own recipes and if we feature on this page we'll send you a free Hebinohà Snaketooth Sauce.
HEBINOHÀ WITH VANILLA ICE-CREAM
Hebinohà Snaketooth Sauce over vanilla ice-cream?
Whether accidental, or from a flash of mad creativity, a remarkable 21st century gastronomic experience has made its glorious debut.
Pour a dessert spoon of Hebinohà Snaketooth Sauce over a large scoop of ice-cream, then savour every enchanted, spicy mouthful.
HEBINOHÀ PAN-FRIED SALMON NOODLES
Serves 2-3
Ingredients
500g skinless salmon fillet
250g rice vermicelli noodles
1 cucumber, seeded, julienned
1 large carrot, peeled, julienned
1 cup mint leaves
1 cup coriander leaves
1 garlic clove, crushed
1 lime, juiced
1 tbsp brown sugar
2 spring onions, thinly sliced
Pour Hebinohà Snaketooth Sauce over salmon and toss to coat. Set aside for 60 mins to marinate. Then make the salad dressing by stirring lime juice, sugar and garlic in a small jug.
Cook noodles according to instructions. Drain.
As noodles cook, pan-fry the salmon for 3-5 mins on each side until blackened and just cooked. Remove salmon and divide into large pieces.
Place the noodles and salmon side-by-side among serving bowls. Arrange cucumber, carrot, mint, coriander and spring onion over the noodles, then drizzle salad dressing over noodle salad.
Serve immediately.
HEBINOHÀ CHICKEN WITH CHOCOLATE
Serves 4
Ingredients
2tbsp olive oil
500g skinless chicken breast fillets, cut into bite-size pieces
1 onion, chopped
1 red pepper, deseeded and cut into chunks
2 garlic cloves, crushed
3 tbsp Hebinohà Snaketooth Sauce
1tsp ground cumin
500g passata
25g dark chocolate (70% cocoa solids), broken into squares
Rice or couscous, to serve
Parsley, to garnish (optional)
Pan fry bite-sized pieces of chicken over a high heat for 3-4 mins until browned. Set aside.
Add onion and red pepper to the pan and fry over a medium heat for 5 mins to soften. Add garlic, Hebinohà Snaketooth Sauce, cumin, and passata. Season with salt and freshly ground pepper.
Return the chicken to the pan and bring to the boil, stirring. Reduce the heat and simmer for 10 mins, stirring until the chicken is cooked through. Add the chocolate and stir until melted.
Taste and add a little extra Hebinohà Snaketooth Sauce if desired.
Serve with rice or couscous and garnish with parsley.
SHIOKARAI STRAWBERRIES WITH TARRAGON
Shiokarai is Japanese for "salty-spicy". And if you thought Hebinohà Snaketooth Sauce over ice-cream was delicioso, then get ready for something truly intriguing: salty-spicy Hebinohà-infused strawberries with the added essence of fresh tarragon.
Serves 2
Ingredients
400g large strawberries
60ml double cream
1 tbsp fine sugar or granulated sweetener
3 tbsp Hebinohà Snaketooth Sauce
Finely chopped fresh tarragon leaves and stalks, to garnish
Top and quarter strawberries, then place in a bowl.
Combined cream, sugar or granulated sweetener and Hebinohà Snaketooth Sauce into a small jug and mix well.
Pour on to strawberries and using a metal spoon gently blend to evenly coat all the fruit.
Spoon fruit and sauce mixture into serving bowl, then sprinkle with the fresh tarragon to taste.
