| Inspiration | May the Fourth: 5 recipes that are perfect for Star Wars Day
May the Fourth: 5 recipes that are perfect for Star Wars Day
It’s that time again, Star Wars Day: May the 4th! There are so many ways to celebrate, but our favourite is obviously through cooking and eating Star Wars-inspired food. Here are five recipes that are perfect to celebrate Star Wars Day with.
Princess Leia Rice Bowl
Slow-cooked, melt in your mouth teriyaki beef combines sushi rice, nori (dried seaweed), and red capsicum to create the ultimate tribute to Princess Leia.
Teriyaki Beef Method:
- Turn your slow cooker to low.
- Brown the beef in batches over high heat using olive oil, adding to the slow cooker as you go.
- Add garlic, ginger, honey, soy sauce, beef stock, rice wine vinegar, and pepper to the slow cooker.
- Stir the beef and liquid well and cover the slow cooker with the lid. Cook on low for 6-8 hours or high for 3-4 hours, until beef is tender and falling apart.
- You can thicken the sauce with a cornflour mixture. Mix 2 tbsp cornflour and 2 tbsp water together, then add to the slow cooker and turn on high for 15 minutes.
- Place the rice in a bowl. Add slices of meat to create the top of the hairstyle. For the sides, roll up a slice of meat to create a rose-like shape. Place on both sides of the bowl.
- Cut pieces of nori to create the eyes and a small piece of red capsicum for the mouth, to serve.
This recipe is based on Jenn Fujikawa's rice bowl.
Bantha Burgers and Blue Milk Buns
What sets these Star Wars-inspired burgers apart from every other in the galaxy is their distinctive blue milk bun, made with milk and a little blue gel dye. They're perfect to serve up to friends during a BBQ.
- 1 cup, plus one tablespoon milk, warmed (40-45°C)
- Blue food gel dye
- 1 (1 and a half teaspoons) package yeast
- 3 cups flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 egg
2 tablespoons of butter, melted
- 1 egg plus 1 teaspoon of water for the egg wash
Beef patty Ingredients:
- 500g Quality Mark beef mince
- 1 finely chopped red onions
- 1 grated courgette
- 1 cup breadcrumbs
- 3 tbsp milk
- 1 tsp dijon mustard
- 3 tbsp parsley
For the buns:
- In a heat-safe measuring cup, bring the milk up to temperature in the microwave (40-45°C), add the blue food gel dye to color, then the yeast, stirring until bubbly.
- In the bowl of an electric mixer stir together the flour, sugar, and salt. Use the dough hook to add the egg, butter, and slowly add the yeast mixture just until the dough comes together.
- Prep baking sheets with a silicon baking mat or parchment.
- Flour a surface and turn out the dough. Knead a few times then divide into 10 equal balls.
- Place 5 to a sheet onto the prepped baking sheets, place in a warm space and let rise for approximately one hour.
- Preheat the oven to 190 °C.
- Brush the tops of the buns with the egg wash and bake for 12-14 minutes. Let cool on a wire rack.
- Once cooled, slice to serve and fill with burger fillings. Use this recipe for inspiration.
This recipe is based on Jenn Fujikawa's Blue Milk Buns.
These dianoga meatballs (inspired by the creepy critter in Star Wars: A New Hope) are the perfect fixture for a Star Wars Day or Halloween snack table.
- 450g of Quality Mark beef mince
- 1 large egg
- 1 clove garlic, minced
- 1/4 cup breadcrumbs
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 green olives
- 12 thin slices black olives
- 1/4 cup Parmesan cheese
- Spaghetti and marinara sauce, for serving
- Preheat the oven to 200 ̊C.
- Prep a baking sheet with non-stick spray.
- In a large bowl add the beef, pork, egg, garlic, breadcrumbs, basil, oregano, onion powder, salt and pepper. Mix together well.
- Wrap the meat mixture around an olive, leaving the pitted side exposed. Place onto the prepped baking sheet.
- Bake for 20 minutes until browned, and cooked through.
- Use a small knife to cut a slit into the green olive. Insert a slice of black olive to create the eye.
- Place the meatballs on skewers.
- Serve with spaghetti and sauce. Sprinkle with Parmesan cheese.
This recipe is based on Jenn Fujikawa's Dianogo Meatballs.
These Imperial Nachos are topped with pulled beef, cheese, salsa, guacamole, and sour cream stormtrooper helmets.
Pulled Beef Ingredients:
- 750g, cut into 5 cm cubes Quality Mark chuck steaks
- 2, finely chopped onions
- 4, crushed garlic cloves
- 2 tsp cumin
- 2 tsp allspice
- 1 tsp dried oregano
- 1 tbsp, fresh chopped oregano
- 1 cup beef stock
- 400g chopped tomatoes in juice
- 1 tbsp tomato paste
- 1 tbsp cider vinegar
- 1 tbsp brown sugar
- 1/4 tsp chilli flakes
- 1 stick cinnamon stick
- 1 bay leaf
- 400g red kidney beans
- Shredded cheese
Death Star Chips recipe:
- Death Star cookie cutter by Williams Sonoma
- 10-12 corn tortillas
- 2 tablespoons vegetable oil
- 1 tablespoon lime juice
Stormtrooper Sour Cream Helmets recipe:
- Star Wars Silicone Tray Stormtrooper by Kotobukiya
- 1/2 cup of sour cream
- Place a large frying pan over low heat.
- Add a dash of oil and the onion and cook until soft, about 5 minutes.
- Add the garlic and cook for a further 30 seconds.
- Transfer to a slow-cooker dish.
- Rub the meat with cumin, allspice, and oregano.
- Increase the heat and add another dash of oil to the pan.
- Add the beef in batches and brown on both sides, placing in the slow-cooker dish as you go.
- Pour the stock, tomatoes, tomato paste, vinegar and add the brown sugar to the pan and bring up to the boil.
- Add the chilli flakes, cinnamon stick, and bay leaf and pour into the slow-cooker dish.
- Cook on low for 8-9 hours or high for 3/4-4 and a half hours. 45 minutes before the end of cooking time, turn the slow cooker to high (if cooking on low).
- While the beef is cooking, preheat the oven to 180°C.
- Use the Death Star cookie cutter to cut out shapes from the corn tortillas.
- Place the cutouts onto a baking sheet and brush with vegetable oil.
- Bake for 7 minutes, turn over and bake for another 7-8 minutes until crisp.
- Place on a wire rack. Sprinkle with lime juice and salt. Keep in an airtight container until ready to use.
- When the beef is done, place the chips onto a plate. Shred the beef and place on top of the chips, top with cheese, add the salsa and guacamole.
- Prep the sour cream stormtroopers by spooning sour cream into the silicone mold. Press with a knife to get into all the creases. Place in the freezer until just set, approximately 8 minutes.
- Press out the stormtrooper helmets from their molds and place onto the middle of the nachos to serve.
This recipe is inspired by Jenn Fujikawa's Imperial Pork Nachos.
These mini Stormtrooper sliders make the perfect appetiser for a Star Wards Day party.
- 1 cup, plus one tablespoon milk, warmed (45°C)
- 1 (1.5 teaspoons) package yeast
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1 egg plus 1 teaspoon water for the egg wash
- Black food gel dye
Burger Patty ingredients
- 600g Quality Mark beef mince
- 1, crushed garlic clove
- 1, grated onion
- 1, lightly beaten egg
- 1/2 cup oregano
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 cup, grated parmesan cheese
- In a heat-safe measuring cup, bring the milk up to temperature in the microwave (45°C is ideal). Then add the yeast, stirring until bubbly. Set aside.
- In the bowl of an electric mixer, stir together the flour, sugar, and salt. Use the dough hook attachment to add the egg and butter. Slowly add the yeast mixture until the dough just comes together.
- Prep three baking sheets with baking mats or parchment paper.
- Flour a surface and turn out the dough. Knead a few times, then divide into 15 equal balls.
- Shape each ball into a stormtrooper helmet. Place five onto each of the prepped baking sheets, leaving ample space in between. Leave the sheets in a warm place and let rise for approximately one hour.
- Preheat the oven to 190°C.
- Lightly brush the tops of the buns with the egg wash and bake for 10-12 minutes, until golden brown. Let cool on a wire rack.
- Once cooled, use a clean kitchen brush and black food gel dye to add stormtrooper details.
- When the food gel dye has dried, slice each bun in half. Add a burger pattie and fillings to serve. Use this recipe for inspiration.
This recipe is based on Jenn Fujikawa's Stormtrooper Slider Buns.
Posted by Shawn Moodie