Links to recipes using Toasted Sesame Oil

[judydawn]

Toasted sesame oil is used in some recipes in Quick Fix in the Thermomix - it is not an ingredient that is very easily found but when Katie found it, she bought a bottle for me as well as herself.  I've spent some time on the net looking for other recipes using this oil - not an easy task but I have managed to come up with a handful.

Those in QFITT are -

Fried rice page 80
Chicken & green bean salad page 96
Pork spare ribs page 100
Spicy chicken noodles 102
Szechuan chicken page 106
Ginger & lime scallops or prawns page 128
Sesame, lime and red cabbage salad page 146

From the internet

Usage of Toasted Sesame Oil

Carrot soup with miso & sesame

Maya's Roasted Brussel Sprouts with toasted sesame oil

Miso, carrot and sesame dressing

Coconut prawn soup with toasted sesame oil & chilli

Sauteed spinach with toasted sesame oil

Watermelon marinated in toasted sesame oil

If anyone else has some recipes they would like to share with us, please let me know and I will add it to this list.
I did read somewhere that this oil is best kept in the fridge.

[cookie1]

Judy that is very kind of you. I must try and buy some. I imagine it would add a lovely flavor took stir fries.

[andiesenji]

I add it to eggs for the rolled Japanese omelets (tamagoyaki) which also requires mirin.  The flavors blend nicely.

I also add it to nut butters that taste a bit "raw" as it gives a nice finish.  A bottle doesn't last long as it sits next to my stove top as a few drops are often applied to finish a dish that might be a bit too bland.

I like to oven roast the little cippolini onions (or any baby onion for that matter) in a baking dish, drizzled with the toasted sesame oil and just at they come out of the oven, drizzle with balsamic vinegar and serve while still hot.  Delicious!

[Katiej]

Wow JD you have been busy!
I'll check out your links tonight.

I just put my bottle in the pantry thinking "I'll have to remember to use it". 

Thanks also Andie - you're a wealth of knowledge!

[andiesenji]

Once opened, keep sesame oil, both raw and toasted in the fridge, tightly sealed.  It goes rancid fairly rapidly, as do many nut and seed oils.
If you use it daily, and use a small bottle within 6-8 weeks, it's okay at cool room temps. 

Olive oil has a very long room temp shelf life compared to:

Walnut oil
Macadamia oil
Hazelnut oil
Flax seed oil
Argan oil (culinary type) probably has the shortest shelf life - I don't know if the culinary (from roasted nuts) is available in Australia - I know the cosmetic oil is available.   Even in the fridge this stuff "turns" in about 3 months.  I use quite a bit in Middle East cooking - Moroccan especially, so go through an 8-ounce bottle in about 6 weeks. 

One nut oil exception is almond oil - I've kept it at room temp successfully for 8 months or so - I use it up fairly rapidly. 

Other long term storage at room temp oils are coconut, rice bran, corn, canola, etc., etc., etc. 

[judydawn]

Thanks for you input andie, I was hoping for some suggestions from those who do use this oil.  It is quite new to us here.

[judydawn]

I just came across a couple of recipes in this thread where Zan converted some Intellisteam recipes for the TMX.
Hoisin Duck with egg noodles and Five-spiced Pork Fillet with Chinese Vegies.  Just scroll down to find them.

[andiesenji]

Just had a chat with a neighbor who does a lot of "fusion" cooking.  She is of Japanese descent, her husband Italian and they lived for many years in Brooklyn, NY in a neighborhood with great ethnic diversity and being a true foodie, she collected a lot of recipes from many cultures.
She says the toasted sesame oil is "brilliant" drizzled on sliced tomatoes with mozzarella cheese (or any mild cheese). 

Also on any noodle dish, including sweet ones. 
She makes a dish that is similar to the noodle kugel found on most Jewish tables at any time of the year. 
A little of the toasted sesame oil is drizzled over the hot noodle dish just before serving. 

[Katiej]

I'm using my toasted sesame oil in a new recipe today - Sesame Chicken cooked in the slow cooker.
I stumbled across the recipe on a blog whilst looking for something completely different.

If it's nice I'll make it again and try and convert it to a Thermomix recipe.
Thermie was too busy today making other things so I went with the slow cooker option.

Going to serve it with fried rice from the Quick Fix in the Thermomix book

[achookwoman]

I add Sesame Oil to any Chinese dish I am cooking.  I always add at end of cooking process.

[Cuilidh]

Judy, I made Maya's Roasted Brussels Sprouts with Sesame Oil this morning - unfortunately my oven was a bit hot and I also got distracted, therefore I ended up with more 'burnt' than 'caramelised' sprouts, but they were GORGEOUS - I've been sampling them so enthusiastically I don't think there will be enough left for DH's dinner when I get home tonight!  Thanks for the link.

[judydawn]

I think this idea needs a bit of practise Marina, did you parboil your sprouts first?  I am going to try that next time.

[Cuilidh]

I put them into the oven raw, Judy.  They were certainly cooked after the time stated in the recipe, just a touch on the burnt side!!  It doesn't really surprise me, my oven's temperature is really inconsistent - last time I did a temperature check, I found that it can vary by 20 - 30 degrees on any one shelf.  It probably wouldn't have burnt so badly had I been able to keep an eye on them and turn the roasting dish around ... ah well, I'll know better next time.