Wassup Wasabi!

Wasabi - the Japanese version of horseradish - comes from the root of an Asian plant. It is sold as a green powder or paste in most supermarkets and has a sharp, pungent, fiery flavour that dissipates in your mouth within a few seconds.
It is a favourite with lovers of sushi and sashimi. However, wasabi is also excellent in mayonnaise, dipping sauces and mashed potato and can be used as a substitute for mustard in many recipes. Wasabi is now being commercially grown in Hawke's Bay and Canterbury.
Since the Middle Ages, France has been the centre of mustard manufacture. Dijon is especially famous, as in 1634 the city was granted exclusive production rights. Today, at least half the world's mustard is still made here although other countries also produce it.
Mustard is based on seeds from three different plants of the Cruciferae family. One has white seeds that produce yellow mustard and the others have brown and black seeds. The pungency of mustard is caused by an essence that is formed by the action of water on the pulverised black and brown seeds. White mustard seeds are a strong preservative which is why they are often included in pickles.
Black, white and green peppercorns are the world's most popular spice. They grow in grapelike clusters on a climbing vine native to India and Indonesia. Because it stimulates gastric juices, pepper delivers a digestive bonus as well. Green peppercorns are picked early and stored in brine. Black peppercorns are picked when the berries are not quite ripe, then dried until they shrivel and the skin turns dark brown to black. White peppercorns are picked ripe, then dried.
It is the capsaicin in the seeds and membranes of chillies that provide their fiery nature. Capsaicin has been identified as an anticoagulant that could aid in preventing a heart attack or stroke. And the hot, stimulating properties make it useful in assisting blood circulation. Research on the more than 200 chillies available indicates potential as a preventative for most common illnesses.

RECIPES
WASABI FISH CAKES

500g skinned and boned white fish or salmon fillets
2 egg whites
1-2 tsp wasabi paste
2 kaffir lime leaves, julienned and chopped
1 tbsp each: cornflour, grated root ginger
3 tbsp chopped coriander
1-2 tbsp canola oil
WASABI SAUCE:
1/4 cup lime juice
1 tbsp each: light soy sauce, fish sauce
1 tsp each: wasabi paste, caster sugar
Chop the fish into small (5mm) pieces
Combine fish with the egg whites, wasabi paste, lime leaves, cornflour, ginger and coriander. Mix well.
Form into eight cakes. Use about two good tablespoons for each cake.
Heat  oil in a non-stick frying pan. Pan-fry  fish cakes in batches, about one minute each side, until cooked and golden.
Drain on paper towels. Place in a 100C oven to keep warm until all cakes are cooked. (Can also be reheated for a few seconds in the microwave.)
Whisk the ingredients for the wasabi sauce together and serve in small bowlsor dishes on the side.
Serve as a starter or light meal. Makes 8.

BLACK PEPPER COOKIES
1 1/2 cups plain flour
1/2 cup dark cocoa powder
1/4 tsp salt
1/2 tsp each: ground cinnamon, finely ground black peppercorns
175g butter
3/4 cup sugar
1 egg
1 1/2 tsp vanilla paste
Extra finely ground black peppercorns, using a pestle and mortar
Sift flour, cocoa powder, salt and cinnamon into a bowl. Stir in black pepper. Beat the butter and sugar, until creamy. Add egg and vanilla and mix well. Stir in the flour mixture until just combined. Roll the dough into a log, about 5cm-wide. Wrap in waxed paper and chill until very firm.
Preheat the oven to 180C. Line a baking tray with baking paper.
Cut the log into 5mm rounds and place on the tray. Sprinkle each cookie with a few grains of the extra black pepper.
Bake for about 12 minutes. Cool the cookies on a wire rack. Makes about 34.
CHILLI RELISH

Wear rubber gloves during preparation - or wash your hands well after. Failure to do so can result in painful burning of the eyes or skin.

125g hot red chillies
10 cloves garlic, peeled
2 tsp each: salt, cracked black pepper
1 tsp ground cardamom
1/2 cup coarsely chopped coriander leaves and stems
4 tbsp olive oil
Place chillies in a bowl and cover with boiling water.
Soak for 30 minutes. Drain, reserving the water.
Remove the stems from the chillies. With the back of a knife, scrape out the seeds and discard. Place all the ingredients in a blender or small food processor and mix to a thick paste, adding a little of the water used for soaking if required.
Refrigerate in an airtight container for up to a week. For better keeping, pour a little extra oil on top.
Excellent served with meat or used in cooking. Makes about  cup.
MUSTARD CHICKEN
2 tbsp rice bran oil
4 chicken legs
1/2 cup each: dry white wine, water
1 tsp each: chopped tarragon, thyme
1 bay leaf
Freshly ground salt and black pepper to taste
2 egg yolks
2 tbsp each: Dijon-style mustard, sour cream
Pinch cayenne pepper
Heat the oil in a heavy saucepan. Add the chicken legs one at a time and brown well on all sides. Add the wine, water and seasonings. Bring to the boil. Cover and simmer on low heat for about 45 minutes or until tender.
Remove the portions to a serving dish and keep warm.
Strain the stock. Boil until reduced to about  cup. Beat a little of the liquid into the egg yolks then stir back into the saucepan. Blend well.
Add the mustard, sour cream and cayenne. Heat, stirring briskly, but do not boil. Pour over the chicken and serve. Serves 4.
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