Food Recipes and Ideas: September 2013

Monday, 30 September 2013

Time for some Asian Cuisine!

Japanese Favourites Platter

Components:

2 Uni Sushi

2 Salmon Roe Sushi

2 Shrimp Sushi

2 Salmon Sushi

2 Tuna Roll

8 California Roll

Tempura Vegetables

Ingredients:

For Sushi:

· Two Cups of White Rice

· 2 Tablespoons of White Vinegar

· 1 Tuna Fillet

· 1 Salmon Fillet

· 1 Live Sea Urchin

· Salmon Roe

· 2 Tiger Shrimps

· Fresh Crab Meat

· Avocado

· Dried Seaweed

· Sesame Seeds (Black and White)

· Wasabi

· Pickled Ginger

· Ice Bath

For Tempura:

· Pumpkin

· String Beans

· Carrot

· Green Capsicum

· Soy Sauce

· White Pepper

· Flour

· Cornmeal

· 3 Egg Whites

· Vegetable Oil

· Soy Sauce

· Red Tempura Sauce

Directions:

1) Begin by cooking the rice in the rice cooker. Add the vinegar at with the water mixture and keep in the rice cooker until fully cooked. Take out the rice and spread it out and start fanning cool air on it.

2) Fillet the Tuna and Salmon in to thin slices and run them under ice water. Dispatch the Sea Urchin by cutting a 5cm diameter hole at the base. Lift the uni out and clean it by using tweezers to discard the black, gelatinous liquid. Do not wash uni with water. Blanch the shrimps in salted water and but into ice bath.

3) Roll the rice to oval shapes the size of your palm, and around a ¾ of an inch thick. Place the Tuna and Salmon Fillets on four of the rice mounds. Place the two blanched shrimp on another two pieces.

4) Roll four balls of rice into the same oval shape, but an inch and a quarter thick, and wrap the sides with dried seaweed. Place a small amount of cleaned uni on two of the pieces and a spoonful of salmon roe on two of the pieces.

5) Begin the California roll by spreading rice on top of a piece of dried seaweed. Sprinkle the sesame seeds on the rice. Shred the crab meat and steam until its cooked, then place it in a bowl and place the bowl in an ice bath. Slice the avocado into thin slices. Place an even amount of the crab and the avocado along the piece of sushi (seaweed on top), and roll together.

6) For Tempura, heat oil to 225 degrees. Cut vegetables to finger-like slices and blanch them in oil and cook for 2-3minuts. Remove from oil and let the vegetables cool, then rinse under water. Mix flour and cornmeal together with a dash of white pepper and cornstarch and begin mixing the vegetables into the flour after coating them in egg white and drop them into the oil again for 2-3 minutes.

7) Plate the platter like shown in the image.

©Hashtagrecipe.blogspot.com.au

Sunday, 29 September 2013

Some fancy dessert!

Lime Panna-Cotta with Passionfruit Coulis and Edible Flowers

Components:

- Lime Panna-Cotta

- Passionfruit Coulis

- Fuchsia, Lilac and Gardenia Petals

- Candied Kiwi

- Toasted Hazelnuts

©Hashtagrecipe.blogspot.com.au

Friday, 27 September 2013

Looking forward to summer time drinks?

Mango Passion-fruit Crush

Ingredients:

· 1 Mango

· 1 Passionfruit

· 75 mL Mango Juice

· 100g Ice

· 5mL Passionfruit Extract

Directions:

1) Place ice, mango juice and passionfruit extract in the blender.

2) Skin the mango and cut into thick cubes and take passionfruit and add into blender.

3) Pulse the blender until the smoothie is a smooth consistency and slightly foams on the sides.

©Hashtagerecipe.blogspot.com.au

Thursday, 26 September 2013

First Recipe... and a vegetarian one too!

Miso-Maple Tofu Rolls

Ingredients

· 1/4 cup miso paste, preferably white

· 2 tbsp maple syrup

· 4 tsp rice vinegar

· 2 tsp sesame seeds

· 350 g pkg extra-firm tofu

· 1 firm, ripe avocado

· 2 medium carrots

· 8 rice-paper rounds

· 4 cups mixed salad greens

· 1 cup basil or mint leaves, about 16

Instructions

· Whisk miso with maple syrup, vinegar and sesame seeds in a bowl. Slice tofu into 16 strips. Cut avocado in half, discard pit, scoop flesh from peel and slice. Peel long ribbons from carrots.

· Lay a damp kitchen towel on counter. Fill a pie plate with warm water and place beside towel. Line up ingredients.

· Dip 1 rice-paper round into water and leave until pliable, about 30 sec. Lay softened round on towel. Place some salad greens just below the centre. Layer with basil, carrot, avocado and tofu. Drizzle with about 2 tsp of miso dressing.

· Lift rice paper edge closest to you up and over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Set seam-side down on a platter. Repeat with remaining ingredients. Slice tofu rolls in half diagonally.