600 g silakkafileitä
Marinadi
2 rkl merisuolaa
2 rkl sokeria
1 sitruuna
Liemi
2 isoa, mehukasta sitruunaa
2 isoa valkosipulinkynttä
1 tlk (50/35 g) pieniä kapriksia
valkopippuria myllystä
1 dl valkoista balsamicoa
1 1/2 dl oliiviöljyä
Huuhtaise ja valuta silakkafileet.
Lado fileet esim. leivinpaperille pöydälle. Mausta suolalla ja sokerilla. Taita silakat kalanmuotoon ja lado matalaan kannelliseen astiaan. Purista sitruunasta mehu ja kaada silakoille. Anna maustua yön yli, kääntele astiaa alussa 2−3 kertaa.
Valuta silakkafileet. Viipaloi hyvin pestyt sitruunat ja valkosipulinkynnet.
Asettele silakkafileet kerroksittain leveäsuiseen lasitölkkiin tai muuhun suljettavaan astiaan. Jauha muutama kierros valkopippuria mausteeksi. Lisää balsamico-öljyseos. Anna maustua kylmässä vähintään vuorokausi.
Tarjoa keitettyjen perunoiden tai tumman leivän kanssa tai voileipäpöydän osana.
Friday 21 December 2007
Wednesday 19 December 2007
Salmon sushi
For the sushi
150 g sushi rice, rinsed thoroughly and drained
225 ml water
pinch salt
25 g sugar
50 ml rice wine vinegar
4 sheets dried nori
50-75g wasabi paste, plus extra to serve
200 g best-quality salmon fillet, skin removed, cut into strips
0.5cm in thick
½ cucumber, peeled, seeds removed, cut into thin batons
½ red pepper, seeds removed, cut into thin batons
For the dipping sauce
100 ml oz rice vinegar
75 g sugar
1 small red chilli, finely chopped
To serve
soy sauce
pickled ginger
Method
1. For the sushi, place the rice in a pan with the water and bring to the boil. Cover and simmer for five minutes, then take off the heat, leave covered and allow to cool.
2. When the rice is cool, place it into a bowl, season with a pinch of salt and add the sugar and vinegar. Mix well.
3. Lay out the nori sheets on a work surface and spread a little of the wasabi paste onto each sheet. Place a line of the rice mixture about 2.5cm/1in wide towards the bottom edge of each sheet.
4. Divide the salmon strips and cucumber and red pepper batons among the nori sheets and roll up tightly. Place into the fridge to chill for 30 minutes, then cut into 5cm/2in long pieces.
5. For the dipping sauce, heat the vinegar, sugar and chilli in a pan until the sugar dissolves.
6. To serve, place the sushi rolls onto a large serving plate with a bowl of the dipping sauce, extra wasabi paste, soy sauce and pickled ginger.
150 g sushi rice, rinsed thoroughly and drained
225 ml water
pinch salt
25 g sugar
50 ml rice wine vinegar
4 sheets dried nori
50-75g wasabi paste, plus extra to serve
200 g best-quality salmon fillet, skin removed, cut into strips
0.5cm in thick
½ cucumber, peeled, seeds removed, cut into thin batons
½ red pepper, seeds removed, cut into thin batons
For the dipping sauce
100 ml oz rice vinegar
75 g sugar
1 small red chilli, finely chopped
To serve
soy sauce
pickled ginger
Method
1. For the sushi, place the rice in a pan with the water and bring to the boil. Cover and simmer for five minutes, then take off the heat, leave covered and allow to cool.
2. When the rice is cool, place it into a bowl, season with a pinch of salt and add the sugar and vinegar. Mix well.
3. Lay out the nori sheets on a work surface and spread a little of the wasabi paste onto each sheet. Place a line of the rice mixture about 2.5cm/1in wide towards the bottom edge of each sheet.
4. Divide the salmon strips and cucumber and red pepper batons among the nori sheets and roll up tightly. Place into the fridge to chill for 30 minutes, then cut into 5cm/2in long pieces.
5. For the dipping sauce, heat the vinegar, sugar and chilli in a pan until the sugar dissolves.
6. To serve, place the sushi rolls onto a large serving plate with a bowl of the dipping sauce, extra wasabi paste, soy sauce and pickled ginger.
Nori-rolled sushi with soy dipping sauce
Ingredients
200 g Japanese rice
4 tbsp/60 ml white vinegar, such as rice vinegar or white wine vinegar
1 tbsp caster sugar
1 tsp salt
½ cucumber, seeded
1 avocado
175 g fresh tuna or salmon
4 sheets nori seaweed
1 tsp wasabi paste
pickled ginger, to serve
soy dipping sauces, to serve
Method
1. Begin by cooking the rice. Wash it well in warm water, then place in a pan. Cover with water so that it comes 2 cm above the rice. Cover and cook gently for 12 minutes, or until the rice is tender and the water has been absorbed.
2. Meanwhile, mix together the vinegar, sugar and salt and set aside to dissolve. As soon as the rice is cooked, stir the vinegar mixture in to it and leave to cool completely.
3. Cut the cucumber, avocado and fish into batons.
4. Halve the nori sheets and place one half horizontally on the rolling mat. Spread 2-3 tbsp of the mixture on the seaweed, leaving a 1 cm margin on the edge furthest from you.
5. Spread a tiny amount of the wasabi across the centre of the rice, then place a row of cucumber and avocado or fish across the centre. Roll up so the join is on the bottom of the roll. Continue to make rolls, alternating the ingredients so that some contain just fish and others contain cucumber and avocado.
6. Trim the ends of the rolls with a sharp knife, then cut each into six pieces. Transfer to serving dishes and place a pile of pickled ginger with each.
200 g Japanese rice
4 tbsp/60 ml white vinegar, such as rice vinegar or white wine vinegar
1 tbsp caster sugar
1 tsp salt
½ cucumber, seeded
1 avocado
175 g fresh tuna or salmon
4 sheets nori seaweed
1 tsp wasabi paste
pickled ginger, to serve
soy dipping sauces, to serve
Method
1. Begin by cooking the rice. Wash it well in warm water, then place in a pan. Cover with water so that it comes 2 cm above the rice. Cover and cook gently for 12 minutes, or until the rice is tender and the water has been absorbed.
2. Meanwhile, mix together the vinegar, sugar and salt and set aside to dissolve. As soon as the rice is cooked, stir the vinegar mixture in to it and leave to cool completely.
3. Cut the cucumber, avocado and fish into batons.
4. Halve the nori sheets and place one half horizontally on the rolling mat. Spread 2-3 tbsp of the mixture on the seaweed, leaving a 1 cm margin on the edge furthest from you.
5. Spread a tiny amount of the wasabi across the centre of the rice, then place a row of cucumber and avocado or fish across the centre. Roll up so the join is on the bottom of the roll. Continue to make rolls, alternating the ingredients so that some contain just fish and others contain cucumber and avocado.
6. Trim the ends of the rolls with a sharp knife, then cut each into six pieces. Transfer to serving dishes and place a pile of pickled ginger with each.
Sunday 9 December 2007
Hariri
2 tbs light olive oil
1 large onion, chopped
3 cloves of garlic chopped finely
1 tbsp ground cumin
½ tbsp ground ginger
5 ripe tomatoes, chopped
Chickpeas
0,5 dl Brown lentils
2 whole garlic cloves
1 vegetable or chicken stock cube
1 litre water
Generous pinch saffron strands, soaked in 75ml hot water
Large bunch coriander, finely chopped
Large bunch parsley, finely chopped
½ tsp Tabasco sauce, or to taste
Salt and freshly ground black pepper
Juice of half a lemon
To serve:
2 tbsp extra virgin olive oil
Lemon wedges
Wheat tortillas
Method
1. Heat the light olive oil in a large saucepan and, over a medium heat, fry the onion for at least 15 minutes until well browned.
2. Add the chopped garlic, the ground cumin and ginger and 3 of the chopped tomatoes and fry together for a further 5 minutes.
3. Then add the drained chick peas, the lentils, stock cube and whole garlic cloves as well as the water. Cover with a well-fitting lid and simmer for 1 hour over a low heat. Stir occasionally to prevent sticking
4. Add more water if you like, but bear in mind that the soup should be thick. When the chick peas are cooked, add the saffron and its soaking water and cook for 5 minutes more so the chick peas are starting to break up.
5. Just before serving, add the remaining 2 chopped tomatoes, then the parsley and coriander, reserving a little of each for garnish.
6. Season with Tabasco, salt and pepper.
7. Stir in the lemon juice, add a scattering of parsley and coriander on top and drizzle over the extra virgin olive oil.
8. Serve with lemon wedges and a stack of oven-warmed or pan-toasted wheat tortillas by the side.
1 large onion, chopped
3 cloves of garlic chopped finely
1 tbsp ground cumin
½ tbsp ground ginger
5 ripe tomatoes, chopped
Chickpeas
0,5 dl Brown lentils
2 whole garlic cloves
1 vegetable or chicken stock cube
1 litre water
Generous pinch saffron strands, soaked in 75ml hot water
Large bunch coriander, finely chopped
Large bunch parsley, finely chopped
½ tsp Tabasco sauce, or to taste
Salt and freshly ground black pepper
Juice of half a lemon
To serve:
2 tbsp extra virgin olive oil
Lemon wedges
Wheat tortillas
Method
1. Heat the light olive oil in a large saucepan and, over a medium heat, fry the onion for at least 15 minutes until well browned.
2. Add the chopped garlic, the ground cumin and ginger and 3 of the chopped tomatoes and fry together for a further 5 minutes.
3. Then add the drained chick peas, the lentils, stock cube and whole garlic cloves as well as the water. Cover with a well-fitting lid and simmer for 1 hour over a low heat. Stir occasionally to prevent sticking
4. Add more water if you like, but bear in mind that the soup should be thick. When the chick peas are cooked, add the saffron and its soaking water and cook for 5 minutes more so the chick peas are starting to break up.
5. Just before serving, add the remaining 2 chopped tomatoes, then the parsley and coriander, reserving a little of each for garnish.
6. Season with Tabasco, salt and pepper.
7. Stir in the lemon juice, add a scattering of parsley and coriander on top and drizzle over the extra virgin olive oil.
8. Serve with lemon wedges and a stack of oven-warmed or pan-toasted wheat tortillas by the side.
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