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20
Seaweed Rolls
Serves 6
6 sheets of Nori seaweed
Sushi rice, cooked
Wasabi paste to taste
150g fresh salmon, thinly sliced
Japanese pickled ginger
Cucumber and spring onion, finely sliced
1. Place a sheet of seaweed, shiny side
down, on a bamboo sushi mat.
2. Spread ¾ cup of the rice over ¾ of
the Nori sheet, leaving a border at the
top.
3. Spread a very thin layer of wasabi
paste in a narrow line down the
centre of the rice. Top with a thin strip
of salmon and some pickled ginger,
cucumber and spring onion.
4. Using the sushi mat as a guide, roll up
the seaweed to enclose the filling.
Press to seal the edges.
5. Using a very sharp knife, cut the roll
neatly into 2.5cm pieces.
6. Repeat with remaining seaweed and
filling. Chill until ready to serve.
TIP: To make the slicing easier,
dip the knife into a mixture of
vinegar and cold water.
Middle Eastern Pilaf
Serves 4–6
2 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp cardamom pods, finely crushed
1 tsp ground cumin
¼ tsp ground black pepper
1 tsp ground turmeric
1 bay leaf
Pinch salt
2 cups Basmati rice, washed and well
drained
4 cups chicken or vegetable stock
1 cup dried apricots, chopped
¼ cup currants
¼ cup shelled pistachio nuts, chopped
½ cup chopped coriander leaves
1. Heat a large frypan, add olive oil and
fry onion for 3 minutes. Add garlic and
cook for 2 more minutes until there is a
small amount of colour on the garlic.
2. Add spices and cook for 3 minutes to
release the flavours.
3. Add rice, stock, and bring to the boil
before pouring into the removable
cooking bowl.
4. Place into the rice cooker, close
and securely lock the lid into place.
Press the selector control lever down
to ‘COOK RICE’ setting. Cook until
the unit automatically switches to
the ‘KEEP WARM’ function. Stir once
during cooking.
5. Add apricots, and currants. Close
lid and allow to rest for a further 10
minutes.
6. Spoon rice onto a serving platter and
garnish with pistachio nuts and fresh
coriander.
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