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Recipe Inspiration from Waitrose




 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different with recipes using this Month's Health Food, Seaweed?

 


The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters


Tiger Prawns and Garlic-Seared Scallops on Crispy SeaweedTiger Prawns and Garlic-Seared Scallops on Crispy Seaweed

Ingredients

  • 2 x 40g packs Waitrose Crispy Seaweed (Available from chilled ready meals section)
  • 2tbsp vegetable or sunflower oil
  • 2tsp Barts Fresh Garlic
  • 4 king scallops with coral
  • 450g raw tiger prawns
  • 2tbsp Blue Dragon Thai Fish Sauce

 

Method

  1. Prepare the seaweed according to the instructions on the pack.

  2. Heat the oil in a large frying pan or wok, add the garlic, scallops and prawns and stir-fry over a high heat for 2-3 minutes or until the prawns are pink.

  3. Stir in the fish sauce and cook for a further minute until piping hot.

  4. Arrange the seaweed around the edge of a hot serving plate and spoon the scallops, prawns and any juices into the centre. Serve immediately.



Domaine Louis Moreau, Chablis


The nose displays mineral, flinty aromas, hints of citrus and subtle buttery notes, while the lively palate is packed with lemony grapefruit flavours and a steely finish.

 


Tuna with pickled vegetable noodlesTuna with pickled vegetable noodles

Low fat

  • Total time: 20 minutes

 

Serves: 2

Ingredients

  • 2 x 125g tuna steaks
  • 1 tsp vegetable oil
  • 20g sesame seeds
  • 2 tbsp reduced salt soy sauce
  • 1 tsp toasted sesame oil
  • 1 baby avocado, sliced
  • 3 salad onions, finely sliced
  • 1 sheet nori seaweed, shredded (optional)

FOR THE NOODLES

  • 100g vermicelli rice noodles
  • 3 tbsp caster sugar
  • 75ml Japanese rice vinegar
  • ½ cucumber, ribboned with a vegetable peeler
  • 1 carrot, julienned
  • 25g radishes, finely sliced
  • ½ tsp toasted sesame oil

Method

  1. For the salad, soak the noodles in boiling water for 10 minutes then drain and refresh under cold water. Put the sugar, vinegar and 75ml cold water in a pan and bring to a simmer then pour over the vegetables and leave to pickle for 10-15 minutes.

  2. Meanwhile, brush the tuna steaks with oil and press all over with sesame seeds. Warm a pan over a high heat and sear the tuna for 1 minute each side, for rare. Rest for 2-3 minutes then finely slice.

  3. Mix the soy and sesame oil together and pour over the tuna and avocado in a dish. Drain the vegetables and toss with the noodles and sesame oil.

  4. Divide the noodles between plates and top with the avocado and tuna slices. Scatter with salad onions and seaweed and drizzle any dressing over the top then serve.



The Paddler Gruner Veltliner


Known as The Paddler, Matt Thomson's two great passions in life are kayaking and creating stunning wines. Here he gives his adventurous spirit free rein with a bracing, unique and thoroughly uplifting Gruner Veltliner.

 


Emi Kazuko's Sushi RollsEmi Kazuko's Sushi Rolls

Sushi should never be refrigerated (it will go hard).

  • Preparation time: 90 minutes
  • Total time: 1hr 30 minutes

Makes: 24 pieces

Ingredients

  • 400g Japanese rice
  • 2½ tbsp caster sugar
  • 2½ tbsp caster sugar
  • 2 tsp sea salt
  • 7 tbsp Japanese rice vinegar
  • 3 sheets nori seaweed

Filling

  • 5-6 dried shiitake mushrooms
  • 1 tbsp mirin or sweet sherry
  • 1 carrot, cut into 5mm shreds
  • 9-12 raw, unpeeled king prawns
  • 2 medium eggs
  • Salt
  • 150g fresh spinach

To serve

  • Pickled ginger
  • Sushi soy sauce

Method

  1. Soak the shiitake mushrooms in 300ml warm water for 30 minutes.

  2. Soak the rice in cold water for 10-15 minutes, then drain. Transfer to a deep, heavy-based saucepan, with 460ml water. Cover, bring to the boil, and boil for 5 minutes. Lower the heat and simmer, covered, for about 10 minutes, or until all the water has been absorbed. Do not lift the lid if you can help it. Remove from the heat and leave, covered, for 10-15 minutes.

  3. Dissolve the sugar and salt in 3 tbsp rice vinegar.

  4. Drain the mushrooms, retaining the water. Cut into 5cm strips. Put 250ml of the soaking liquid in a pan with 3 tbsp soy sauce, 2 tbsp sugar and the mirin. Bring to the boil. Add the carrot shreds and shiitake strips. Simmer over a low heat for 15 minutes. Leave to cool in the liquid.

  5. Transfer the cooked rice to a large, shallow dish. Sprinkle with the sugared vinegar and fold in with a wooden spatula. Do not stir. While folding, fan the rice to cool it. Let the rice cool to body temperature.

  6. Thread a cocktail stick through each prawn from head to tail to straighten them. Blanch in boiling water for 3 minutes until firm and pink. Plunge into cold water and drain. Remove and discard the cocktail sticks, shells and black vein.

  7. Make a thin omelette with the eggs, 1 tbsp sugar and a pinch of salt. Cool, then cut into 1cm strips.

  8. Blanch the spinach in lightly salted water for 1 minute. Plunge into cold water. Drain and pat dry with kitchen paper. Sprinkle with ½ tbsp soy sauce and set aside.

  9. Place the nori, one whole sheet at a time, on a sushi rolling mat or thin tea towel. Mix the remaining 4 tbsp vinegar with 250ml water and use to wet your hands. Take one sixth of the rice and squeeze it between your wet hands into a firm ball. Put the rice ball in the centre of the nori and spread evenly over one half of it, leaving a 3cm margin at the long edge. Repeat this with another ball of rice to fill the other half. The rice layer should be fairly thick, add extra rice if necessary.

  10. Arrange 3-4 prawns in a row across the rice, about 5cm from one of the edges with the nori margin. Add a row of omelette strips and a row of spinach on top of the prawns. Add a row of carrot and a row of shiitake, so all 5 ingredients are piled in the centre of the rice. Each roll should use one-third of each.

  11. Fold the edge of the nori over to start the roll. Keeping all the ingredients in the centre, use the mat to roll up the nori with the filling inside. Put the roll on a plate, join side down. Repeat to make 2 more rolls. Cut each roll into 8. Serve immediately with soy sauce and pickled ginger.

 

Waitrose Brut NV



Round and fruity with gentle toasty notes, and a zing from the Chardonnay. Fantastic value and perfect as a celebratory apéritif.


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