Archive for the ‘o r i e n t a l’ Category

s u s h i a n d t e m p u r a

August 11, 2010

 

 

I made another lot of sushi on the weekend, and managed to take one or two pictures, although completely failed to collect any evidence of my first attempts at tempura which actually turned out pretty good. I’m terrified of hot vats of bubbling oil, and i’d already had a tsingtao or two, but they turned out crispy and delish! I cooked up batches of eggplant, zucchini, asparagus, butternut squash, and shiitake mushrooms. I think the secret of my success was in the preparation. Chilling the flours, soda water and vegetables well in advance gives the light and delicate batter that’s essential for a good tempura. Not a bad first attempt!

For the sushi I made a bit of everything. A variety of nigiri, including my favourite, tamago nigiri. I also made red pepper nigiri, by roasting red peppers and peeling the blackened skins off before assembling slices of the pepper onto the prepared nigiri rice bases. A bit of wasabi applied to each topping helped adhere the topping to the base.

We had veggos and vegans in the mix so I procured some marinated tofu pouches which taste really yummy lined with toasted sesame seeds and filled with rice. I also made some tofu hosomaki and futomaki, using some strips of marinated and fried tofu. The inside out roll was a particular hit, half rolled in toasted sesame seeds and filled with a variety of fillings. Fillings included crab sticks, cucumber, asparagus, tamago (japanese egg omelette), carrot, and butternut squash.

 

 

s h i i t a k e a n d f e n n e l q u i n o a

February 26, 2010

I love quinoa. It has a great nutty flavour and is so versatile. But I very rarely cook with it, and I don’t know why! So here’s a great vegan recipe I found that uses quinoa and fennel, another ingredient I neglect far too often. The soy in this dish is very subtle, and this could quite happily sit as an accompaniment to most dishes and cuisines. 

 

 

Q U I N O A S A L A D

2 cups dried quinoa

1 Litre water

maldon salt

1/3 cup vegetable oil

5 cloves garlic

1 large fennel bulb

1 punnet fresh shiitake mushrooms (200g)

4-5 spring onions

2 Tbsp soy sauce

1 Tbsp rice wine vinegar

2/3 cup roasted salted cashews

1 large handful of coriander

1 large handful of flat leaf parsley

1 lime

 

Prepare the Q U I N O A by rinsing thoroughly in cold water, and draining with a fine sieve. Add to a wok on medium heat, and stir well for a few minutes until the grains are dried and very lightly toasted. Remove from heat.

Heat the water in a saucepan and add a pinch of salt. Once it comes to the boil add the quinoa, reduce heat and S I M M E R gently – stirring occasionally – for about 10-15 minutes, or until grains are just cooked. Their little tails should sprout out of the grains when they’re ready. Drain them in a sieve and set aside.

Meanwhile, P R E P A R E the vegetables. Chop the garlic finely, slice the fennel thinly, slice the mushrooms thickly, chop the spring onions, chop the herbs finely and zest and juice the lime.

Clean the W O K and add a splash of oil. Put on a medium heat and then add the garlic, stirring well for about 1 minute. Transfer the garlic to a large bowl, and add another dash of oil to the wok. Now add the fennel to the wok and cook for about 5 minutes, stirring frequently. Transfer to the bowl with the garlic. Add a bit more oil to the wok, followed by the shiitake. Fry for several minutes before adding the spring onions. Cook for a minute more, then stir through the soy sauce and vinegar. Transfer to the same bowl, along with the chopped herbs, cashew nuts, lime juice and zest, and finally the quinoa. Turn it through well. Check for seasoning, and serve whilst warm. Serves 4. 

Nb. Being the naughty non vegans that we are, me and Andrew had this with battered king prawns on top. It’s a very substantial dish without though, so would be perfect on its own!

 

 

 

s u s h i s u s h i

November 17, 2009

 

 

S U S H I


I made sushi on the weekend with Andrew. Now I won’t go into all the fancy schmancy details on how to make them, because there are a million other blogs that will explain this better than me! But my favourite combination that I concocted on saturday was an inside out roll filled with king prawns in a tempura batter, with strips of vegetables, a tiny bit of mayo (I want to try wasabi mayo with this next time), and finally, rolled in sesame seeds! The crunch of the tempura batter was delightful. YUM!

We were on a cheap budget, but wanted to make some sushi that didn’t consist of just carrot sticks… So instead of yummy but expensive sashimi grade tuna and salmon, we opted for some cheaper (but still very yummy!) fillings. Crab sticks, smoked salmon (it was on offer ok!), a couple of king prawns, chives, avocado, carrot, cucumber, japanese rolled omelette, sesame seeds, mayonnaise, and capsicum. Obviously not all in the same roll, divide them up into combinations that take your fancy!

Always serve with soy sauce, wasabi, pickled ginger, and a MASSIVE bowl of steamed edamame beans sprinkled with maldon sea salt to snack on.