With a blog name like “sushi curious”, you’d expect, um, more sushi? Tonight was tuna nigiri and avocado/tuna makizushi. Suprisingly I some how managed to get it done in under an hour.
I tried a soy dipping sauce spiked with lemon juice, definately works with the tuna. It might work for salmon.
I also modified my sushi rice recipe. I brought the mirin/vinegar/sugar/salt mixture to a simmer for a few seconds. It makes a more subtle flavour. I will repeat this.
I’ve been messing about with various cooking techniques for an ultra-light alcohol stove, in this case the Vargo Triad. It weighs just about nothing and is very stable due to it’s legs, which are impaled into the ground. Fuel use is efficient – except that there is only one setting (nuclear).
Here is a basic recipe:
Note I haven’t given quatities, I made it so that the dry mix came to no more than 200 ml, which suited my baking ‘tin’ – a 400ml evernew cup.
1. Self raising flour
2. Cocoa powder
3. Milk powder
4. Pinch salt
5. Baking powder
Optional:
6. Chocolate pieces, chopped cherries and almonds
Mix with water until a gooey texture is formed.
I coated the cup with a bit of oil to prevent sticking, added the mix, then sealed with aluminium foil.
I shaped a small strip of heavy foil into spiral to raise the cup from direct contact with the pan. I added water to the pan until it came about 1/3 of the way up the cup.
I steamed it for about 12 minutes, then let it sit for 5 minutes. The cup moved about a bit because of the boiling water (I’ve got to figure out how to simmer the triad).
It was fairly easy to get out of the cup and tasted pretty, it was nice and gooey around the chocolate pieces. I will definatly attempt a savoury version – a cheese scone maybe?
The following recipe is NOT gourmet, rather it’s a simple meal that can be prepared while on the hiking trail – that means no fridge or heavy food.
I like the idea of being able to use wild ingredients as I travel. Stinging nettles can be found almost anywhere – but how to use them?
A simple solution is mashed potato:
1. Forage your nettles – you don’t need very much, choose the tender leaves at the top.
2. Bring your nettles to boil until tender
3. Drain, squeeze out excess moisture
4. Make mash according to instructions. ( I jacked mine up dried onion and herbs)
5. Mix in the nettles, diced pepperoni and cheese
6. Let it stand for a bit, then dig in!
I had mine with coffee and dates
This is a classic South African recipe. Essentially its fried dough, which are then given a filling. However, there is no standard recipe, its very much each to his or her own. My version is pretty no fuss. Just make a dough of extra strong flour, water (luke warm), salt and instant yeast. I don’t knead the dough the normal way, I use a French bakers technique. I’ll do a post on this soon as I think this the best way to get good results.
In terms of getting the dough to rise consistently I have a trick. Put the dough in a larger lightly oiled bowl. Cover with clingfilm. Next fill a basin with hot warm out of the tap. Its too hot if you can’t put your hand in the water. Just float the bowl in the basin. You’ll need to change the water every so often, but results are guarenteed, normally within an hour and a bit, although longer is always better. It should at least double in size.
Roughly shape the dough to about shape and size of your palm. It should be quite thin, no more than two centimeters. Give these about forty minutes to rise again.
Now comes the deep frying. Test the oil, it should be just hot enough that a tiny dough ball thrown takes about 3-4 minutes to get golden brown. Once the ideal temperature is reached, add your dough – don’t overcrowd the pot. It will take about four minutes on each side. They will puff up to twice their size.
Best served warm, you can add anything you want, a common South African variation is to add spicy minced meat. My preference is cheese and apricot jam. Odd I know, but it is the best.
The Place. Hi Sushi as the name suggests is a Japanese sushi joint. It has an informal canteen style. One feature I quite liked was being able to watch the chefs at work. We hadn’t planned our trip so weren’t able to get a bar seat – I’d recommend it, although ensure you don’t get the chairs near the door, as you’ll get a draught every time a customer walks in.
The Grub. We ordered a number of nigiri and maki dishes. The salmon ISO maki were pink, fatty and paired with avocado. Like all their fish, it was excellent quality. The salmon had a lovely firmness which quickly melted in the mouth. My only gripe was that the avocado could had done with an extra day of ripening to get that luscious creamy texture I love.
The cucumber maki were well made, having the cucumber finely shredded added a delicate crunch, which showed their attention to detail. The nori that encased it was still crispy and crackled when I bit into it – a sign of freshness, more please!
Similar statements can be made about the tuna and yellow fin maki, although the hot sauce added was a bit over-powering.
You can’t discuss sushi without mentioning the rice. I was quite jealous. As any amateur sushi chef will tell you, rice is the key ingredient to good sushi. Their rice was spot on, firm, sticky but still allowing the nori to keep its crispness. It was also served at the correct temperature, warm, which contrasted with the chill of the fish. Superb. I wish similar places would serve their sushi this way.
In addition we ordered a selection of nigiri. Again delicious. I would recommend the scallop. Lovely, sweet, they melt in the mouth with the warm rice adding a bit of chewy texture.
On a previous visit we ordered some squid skewers and vegetable tempura. The squid was good, although the portion was very small. The tempura was a disappointment, it lacked that very delicate crunch.
However the tobiko (fish roe) just dissolved in your mouth and was uber fresh. Another excellent dish.
So, all in all, the nosh is very good quality, although I’d stick to ordering the sushi, you won’t go wrong.
The Service. Not the friendliest of service, but the informal nature of the restaurant makes up for it. On our first visit they forgot our orders. However free beer was added as compensation!
The Pricing. Mid level, but good value. Expect to spend £15 – £20 per person excluding drinks(which are reasonably priced for central London). Your best bet is the eat all you can option, although there are various set menus to choose from. If you order item by item instead you will notice many pricing inconsistencies. For instance nigiri is about £2.20 for just one piece, while you can get five generous pieces of sashimi for £5. So the all you can eat option is best, especially if you’re a nigiri lover like me.
The Location. Close to Covent Garden tube station. There are many pubs etc. in the vicinity, so its easy to make a night of it.
Aaah spring has sprung and its time to eat the countryside. In this case wild garlic and woodland sorrel.
They are easy to find and identify (important when foraging). Wild garlic can be confused with a similar looking plant which is toxic, however give the leaf a rub and if you smell garlic, you’ve hit gold. You should only harvest the leaves as it is illegal to uproot the plant.
Woodland sorrel is also easy to find, although you only find it in well established woodland, as the name suggests. It has a lovely lemon hit – but don’t eat too much as it can be a bit toxic in large amounts. To identify, it looks like a slightly pale green clover without any markings. I find that it tends to grow in similar spots as nettles.
I love the outdoors, especially wild places. There is nothing like wandering about in a leafy forest or an airy mountain trail for a few days. Good for the mind, body and soul. However, there are a few things I start to crave after a couple of days, bread most of all.
One option is bannock. Essentially this is a fried bread made with flour and water, it is easily prepared on the trail and can be almost endlessly adapted. For instance, in this recipe I added foraged wild garlic and sorrel. Most importantly it also tastes delicious!
Serves one.
Step 1: Prep the dry mix
Put just under a cup of self- raising flour into a zip-lock bag. Add dried onion, salt, pepper and oregano. Some recipes also add milk powder, this is optional, I didn’t.
Step 2: Prep the herbs
Chop up the herbs, I just cut the garlic leaves using scissors and threw the sorrel in whole. Add herbs to the ziplock bag and mix well.
Step 3: Prep the dough
Add a teaspoon of oil. The next part is a little tricky, bit by bit add water. Don’t add it all in a rush! Knead the dough through the bag. You want a stiff dough that holds its shape, similar to pizza dough.(My grandmother makes a similar dough recipe as a quick pizza base!) Squeeze the dough onto lightly oiled baking parchment. Fold it over the dough and shape into a cake about 1 cm thick. Unfold and add extra oil to the top of the dough to prevent sticking when you transfer to the pan.
Step 4: Cook
Oil your pan, including the walls if its small like mine. Once you add the dough to the pan, once more add oil to the top of the dough. Cook at a medium temperature. It should take about 4-5 min on each side. I use an ultralight triad alcohol stove – so there is only one high heat setting. I get around this by lifting the pan off the heat frequently.
Serve with jam, cheese and a hot cup of coffee. Preferably outdoors!
I’ve had a request for something vegetarian. Well Ali, this one is for you:
These are quite light and fluffy, served with an orange dressing side salad and a dollop of mustard mayo, they make an excellent supper.
The recipe:
1. Grate and slice
Grate two courgettes and finely slice some red onion. Take care to squeeze excess liquid from the courgette.
2. Dust and mix
Add flour, salt and chilli flakes. Mix then repeat process with two eggs.
3. Fry
On a medium heat fry the batter, I normally make 4 at a time. Flip them over to finish off.
4. Greens
Make a dressing of olive oil, orang juice, black pepper and a touch of salt. Add very finely sliced red onion, sliced radishes and rocket
5. Plate
Add to plate and serve with a dollop of mustard mayo.
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