Archive for September, 2008
Emphasis on the “ish”. On a recent trip to London I became a sushi convert. Suddenly I’m absolutely addicted. It’s very difficult to get any round here, though, and certainly there’s none availabe in my town. In desperation to stave off the cravings I came up with this sushi-inspired rice salad recipe with the ingredients that were available to me, and was very pleasantly surprised with how well it turned out! I want to try it with proper sushi rice and rice vinegar when I can get to a good enough shop to buy them, but for the moment, this is it:
250g arborio rice
400ml cold water
3tspn white wine vinegar
2tspn white sugar
About a 4-inch chunk of cucumber, deseeded and chopped fairly finely
About a third of a red pepper, as above
Put the rice in a sieve and rinse it under the cold tap until the water runs clear. Put it in a saucepan with the 400ml of water, bring to the boil, then cover, lower the heat, and simmer for 10 minutes. Remove from the heat and leave to stand for a further 10 minutes.
Meanwhile, mix together the vinegar, sugar and salt in a cup or small bowl, stirring to thoroughly dissolve the sugar and salt.
Turn the rice into a large, shallow bowl, pour over the vinegar mixture, and mix thoroughly but gently. Allow to cool, mixing every few minutes, turning the rice and any liquid from the bottom to the top.
When cool, mix in the cucumber and pepper.
Serve! To add to the sushi flavour I add a bit of soy sauce to mine when I eat it. I also think some toasted sesame seeds sprinkled over would be really good, but I haven’t had chance to try that yet.Read Full Post | Make a Comment ( None so far )
I’ve been wanting to make naan bread for ages, but seeing this recipe on TV finally prompted me into it as I particularly liked the look of it. I did make some changes. Rather than the seeds suggested I used black onion seeds, as they’re the ones that give the distinctive taste to every naan I’ve ever had. I used melted butter rather than oil, and sunflower oil to brush them with as olive oil just seems really wrong. Rather than two teaspoons I used 50g, mostly because that’s how much of a pack I had left and it was easiest to dump it straight in the pan from the wrapper, but also I thought it could probably do with a bit of extra fat as I could only find fat-free yoghurt. I cooked them under the grill rather than in the oven – it’s so much fun watching them puff up as they cook! – and wrapped them in teatowels to cool so they would stay soft rather than getting a crust on them.
There are no words for how well they turned out. The taste and texture are utterly divine. I will definitely be using this recipe again (and again), and probably adapting it to other types of flatbreads too.Read Full Post | Make a Comment ( None so far )