Tag Archives: Andrew Kojima

Confit Duck Salad – Chef Koj

…with pickled rhubarb, red currants, pine nuts, duck crackling and duck dressing Courtesy of Chef Andrew Kojima, MasterChef UK Finalist INGREDIENTS For the duck legs 2 Gressingham duck legs 1 teaspoon (5 ml) sea salt 1/2 teaspoon (2.5 ml) black pepper 1/2 teaspoon (2.5 ml) coriander seeds 1/2 teaspoon (2.5 ml) smoked paprika 1 sprig thyme1 bay leaf 1 pod star anise 1 tablespoon (15 ml) pomace oil For the duck skin crackling Duck skins, reserved from the cooked duck legs For the duck dressing Cooking juices, reserved from the cooked duck legs 1/2 to 1 tablespoon (7.5 to 15 … Read More

Seared Duck Breast – Chef Koj

… with Red Wine Soya Reduction and Gai Lan Courtesy of Chef Andrew Kojima (citation) Serves 4 INGREDIENTS 4 (8 ounce/250 g each) duck breasts 2 tablespoons (28 g) chopped shallots 2 tablespoons (30 ml) red wine 2 stalks gai lan (Chinese broccoli) For the duck marinade 2 pods star anise 2 sticks cinnamon 2 coins fresh ginger, minced 2 spring (green) onions 4 cloves garlic, peeled and mashed 4 pieces tong kwai herb (available at Asian markets and online) 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) sugar For the soya reduction base 5 ounces (150 ml) light … Read More

Chef Andrew Kojima, MasterChef UK Finalist

Andrew Kojima is East meets West in the truest sense. Half Japanese and half Scottish, he tells us he was named Andrew after the patron saint of Scotland, because he was due to be born on St Andrew’s Day. Kojima is a Japanese surname which means “Little Island”, but ever since school his name has been abbreviated to Koj. In early 2012, Koj appeared as a contestant on BBC1’s MasterChef. He called it a dream come true for an enthusiastic, amateur cook. Among his most enduring memories of the experience were: lunch service in a professional kitchen in his very … Read More