Fish

***QUICK 30 minutes recipe! Prawn Noodles with veg***Food on the go***

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Categories: 30minute meals, Fish, Food on the go, Ingredient: Prawns, My own mix, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , | 2 Comments

My take on Sushi – RECIPE included

Sushi Logo2

 

After being invited for a family get together at my parents place especially with all my siblings coming over, I decided to make sushi appetizers for them also knowing how my brother loves sushi, it would be great criticism to see how he likes my versions taking in the fact that he has been to many sushi bars.

 

Sushi 2 go!!

 

My inspiration was from the amazing cookery book by the famous Iron Chef, Masaharu MorimotoStep3

called ‘The New Art of Japanese Cooking’.

 

 

 

 

 

 

 

 

 

My only problem was at my local supermarket, they didn’t sell Sushi rice! Which is the main importance of sushi art, the rice has to be good quality and mixed in a certain way to enhance the sushi. Rice is very important in Asia so I didn’t want to mess it up! But since the supermarket didn’t sell any good quality sushi rice, I had to settle for Arborio rice which is quite starchy and is short grain rice, the closest I could find (taking into account that the first time I made sushi I did it

Sushi seasoning for the rice

Sushi seasoning for the rice

with basmati rice, mega fail, the rice fell apart afterwards).

For my ingredients, I bought Nori seaweed sheets from a multicultural store and

ready made Sushi seasoning to add directly into your cooked rice. Nori is very beenficial for you, high in vitamin A and B and calcium and iron!

 

 

 

 

 

 

Step2

My set up

Usually in sushi making, they use bamboo roll mats which makes it much easier to roll out the sushi into a nice neat roll. Unfortunately they don’t sell these nearby and I had no time to order from the net as I prepared the sushi the same day we were going to go to my parents house. So a towel and some cling film did the trick for me. Note: make sure you are in a relaxed environment and I realized the most important aspect of making sushi is to have fun with it, eexperiment a little and enjoy it!

Step4

First thing is to cook your short grain rice. I simply boiled half a cup of rice with 1 cup of water. Once cooked, I transferred the rice into a bowl (usually its best to use a wooden bowl for this part) and add your sushi seasoning and carefully mix into the rice. But the mixing technique, isn’t simply folding the rice, it’s more ‘chopping’ the rice  by spreading it along the bowl and taking out any clumps, for a nice even texture.

 

 

 

 

 

Step7

 

Next step, place your Nori sheet onto your cling film, rough side up. And using your hands (make sure to wet them first to prevent the rice sticking to your hands!) and spread evenly onto your Nori sheet. Making sure there is a 1inch gap at the top, then using small grains of rice, place them on the top line as shown in the picture. These will help the roll to stick.

 

STEP8

Now the fun part!

Start adding your fillings, for this one I chose Smoked Salmon (one of my favorite ingredients) with slices of cucumber. Now for a traditional sushi roll, on the side I mixed light soy sauce with a pinch of wasabi paste and spread the sauce very lightly and evenly along the cucumber, not too much as wasabi can be very strong and this was going to be served to family members that have never tried sushi also. Note: try not to overfill as the sheet can tear when rolling.

Next, start slowly and carefully rolling your Nori sheet from the bottom end first making your way to the top. Make sure your slightly firm when rolling so insure it all sticks together.

Once rolled into a now-looking sushi roll. With a sharp knife, water it down a little so it doesn’t stick when slicing. Then slowly slice the roll into small chunks and place into your prepared serving plate. Try to slice each chunk in the same width. Don’t worry if they don’t look even as mine didn’t either when I first tried making sushi!!

Step9

Second fillings for those that are first-comers to sushi: Prawns with mayonnaise seasoned with salt & pepper, a good idea for introducing a healthy sushi snack to children!

With leftover sushi rice, I also ended up making fat sushi rolls with crab-sticks!

Then once plating up, you can have even more fun!

SUSHI edited

Sushi edited2

 Also decorated sushi with black sesame’s and using decorative egg cups to hold the soy sauce and wasabi mix.

 

Where else you can find me:

Facebook, where I always give a sneak peak of whats to come before posting on my blog:

www.facebook.com/thewanderingcook786

YouTube, where you can find video tutorials of my recipes

www.youtube.com/thewanderingcook786

Twitter, where you can tweet me your versions of sushi or any other recipe on here!

@thewanderincook

xxxxxxx The Wandering Cook 786 xxxx

 

 

P.S

Oh and the criticism my sushi-loving brother said about the sushi I made, “very yummy please make more!!” Went down a treat with the family, especially those that were new to sushi. Also a good idea to add a drizzle of lemon juice on top when eating sushi, a tip I learnt from my family when they tried my sushi.

Categories: Appetizers, Fish, Japan, Top 5 favourite meals, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

NEW RECIPE – Home-made Fish & Potato pie – using Haddock and mixed veg.

Hi all, sorry haven’t been on here this week, been very busy and with the cold weather, had a few take-away nights so gave a little break from cooking!

Last week I went to local supermarket to get a few items when they had a good sale on fish, and remembering how my mum would cook a delicious fish pie, I decided to buy some and try to make my own especially in these cold winter months.

Fish Pie edited

 

Prep time: 10mins.

Cooking time: 35mins (+ 35mins oven time)

Ingredients:

  • 2 onionfish
  • 2/3 cup. mixed veg – I used frozen as didn’t have any fresh veg left!
  • 2 garlic cloves
  • 50g butter
  • Olive oil
  • 3-4cups of milk
  • 2-3tbsps. cornstarch/cornflour
  • 4-5 large potatoes
  • Sweetcorn
  • Fresh haddock – cut into chunks
  • Salt & pepper
  • 1 tsp. chilli flakes
  • Mushrooms – optional
  • 1/2 tbsp. dried basil
  • Handful of grated cheese (I used mature cheddar)

Method:

  • Preheat oven to 200 degrees Celsius.
  • Prepare your ingredients, chop up onions and garlic, and wash and cut haddock into chunks.
  • While preparing the ingredients, add your milk into a large saucepan and place on high heat.
  • Next wash your potatoes and place in another saucepan with water and onto high heat. I didn’t bother peeling the potatoes as frankly, I’m really bad at peeling! So I just made sure that I washed the potatoes well.
  • Once you chopped your onions and garlic. In a frying pan on medium-high heat, add some olive oil and your butter. Once the butter melts, add your onions and garlic and fry until onions had softened. While frying also add in your chili flakes and stir in.
  • Next add in your haddock chunks into the milk and stir.

Step 1

  • Once your onions have softened, add into your milk and fish and stir.

Step 3

  • While the milk is beginning to get hot and starts cooking the haddock, add in your frozen mixed veg. If using fresh veg (which is much better) chop them up and add in. Also if using mushrooms, add them in now. My mixed veg contains peas, cauliflower and carrots.
  • After 5-10mins on high heat, you will start to see the fish beginning to get flaky and peal away from the skin. This is when you know its done. Also the potatoes will be boiling now, you would need them to boil for 10-15mins till soft but not too soft as in mashed potatoes!
  • Next, drain out your fish and veg mixture into separate bowl but keep the milk and place back into the saucepan.
  • With the fish mixture, if using sweetcorn, add now and stir into the mixture. Season well and add in your dried basil.

step 4

  • Note: Some like to remove the skin left from the fish but I was a bit in a hurry so I kept it in and when it did come to eating the meal, was perfectly fine!
  • By now your potatoes will be done, so drain them out next and leave to one side.

step 5

  • Next with your pan of milk, place back onto the hob on high heat.
  • Then take roughly a cup of the mixture out and add in your cornstarch into the cup with the mixture and stir thoroughly.
  • Add this into the milk and stir continuously using a whisk until the mixture begins to thicken, so about 5-10minutes.

step 6

  • Once the mixture has thickened, season to taste and add in your grated cheese and stir.
  • Next add in your fish and veg mix and stir into the sauce.step 7
  • Afterwards, spread this evenly onto your baking dish.
  • Lastly, slice your cooked potatoes and place on-top of your fish sauce evenly covering all of the mixture.

step 8

  • Once completely covered, as an added extra, place knobs of butter around the dish.

step 9

  • Place into hot oven, middle shelf, for 30-35mins until the potatoes have gone golden brown.
  • Once cooked, take out of the oven and leave for 5mins to cool down then serve!

 

Enjoy!

Where else can you find The Wandering Cook 786:

Facebook: http://www.facebook.com/thewanderingcook786

Twitter: @thewanderincook

 

Let me know how you get on! Tweet me your pictures @thewanderincook

xxx

 

soon to come

 

Categories: Britain, Fish, Uncategorized, Winter foods | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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