Tuna Tartare Donburi Rice Bowl

Ingredients

200 g sashimi-quality tuna
4 tbsp finely sliced spring onion
1 tbsp Japanese Kewpie or regular mayonnaise
1 tsp sesame oil
3 tsp soy sauce, plus extra for serving
1 tsp wasabi paste, plus extra for serving
1 small ripe but firm avocado, peeled and chopped into l-cm cubes
120 g freshly cooked sushi rice
2 quail’s eggs (optional), separated
150 g daikon radish, cut into matchsticks
1 nori seaweed sheet, shredded

Method

  1. Finely chop half the tuna and roughly chop the remainder (you’re after a difference in texture between the two). Put the finely chopped tuna, spring onion, mayonnaise and half the sesame oil in a bowl and mix together gently. Add 1 tsp each of soy sauce and wasabi and mix again.
  2. In another bowl mix together the roughly chopped tuna and half the avocado very gently.
  3. Pop the rice in individual bowls. Arrange the finely chopped tuna mixture around the edge of the bowl, then spoon the roughly chopped tuna and avocado mixture in the centre.
  4. If you are using quail’s eggs, make a small well in the centre of each bowl and pop a yolk into each. Scatter over the remaining avocado, radish and shredded nori.
  5. Drizzle with the remaining soy sauce and serve with extra wasabi and soy sauce oil the side.

Makes 2 servings.

Source: Gizzi Erskine


Today’s Comic

Thai-style Fried Rice with Seafood

Ingredients

2 tablespoons peanut oil
2 shallots, thinly sliced
1 garlic clove, finely chopped
2 large red chilies, seeds removed and finely chopped
12 oz cold plain cooked rice
1 tablespoon tomato puree
1 tablespoon light soy sauce
salt and pepper
1 tablespoon finely chopped ginger
2 tablespoons chopped spring onions
2 tablespoons chopped coriander leaves
2 tablespoons nam pla (fish sauce)
12 large raw king prawns, shelled and deveined
8 oz cod fillets, cut into pieces about 1/2 inch square
2 large red tomatoes, peeled and quartered
9 small scallops
few sprigs of coriander leaves to garnish

Method

  1. Make the fried rice. Heat 1 tablespoon of the oil in a wok and stir-fry the shallots, garlic and chilies for 2 minutes.
  2. Add the cold rice. Turn, toss and stir the mixture for 2 minutes.
  3. Add the tomato puree and soy sauce. Stir to mix these well with the rice. Add salt and pepper, taste and adjust the seasoning. Remove from the heat while you cook the seafood.
  4. In another wok or frying pan, heat the remaining oil and stir-fry the ginger, spring onions and coriander leaves for a minute or so.
  5. Add the fish sauce, prawns and cod. Cook for 2 minutes, stirring, occasionally.
  6. Add the tomatoes and scallops, and stir-fry for 2 more minutes. Adjust the seasoning.
  7. Give it one good stir, then transfer the whole of this mixture to the wok that contains the fried rice. Heat gently, stirring carefully, for 1-2 minutes. Alternatively, heat the fried rice in the other wok and. when hot, transfer it to a large platter or a bowl. Arrange the seafood on top of the rice, garnish with coriander leaves and serve immediately.

Makes 4 servings.

Source: Healthy Thai Cooking


Today’s Comic

Crunchy Walnut Risotto

Ingredients

5 cups vegetable stock
1 tbsp olive oil
2-1/2 oz butter
1 small onion, finely chopped
generous 1-3/8 cups risotto rice
1 cup walnut halves
3/4 cup freshly grated Parmesan or Grana Padano cheese
1/4 cup mascarpone cheese
2 oz Gorgonzola cheese, diced
salt and pepper

Method

  1. Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
  2. Heat the oil with 2 tablespoons of the butter in a deep pan over medium heat until the butter has melted. Add the onion and cook, stirring occasionally, for 5-7 minutes, or until soft and starting to turn golden. Do not brown.
  3. Reduce the heat, add the rice, and mix to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  4. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Season to taste.
  5. While the risotto is cooking, melt 2 tablespoons of the remaining butter in a skillet over medium heat. Add the walnuts and toss for 2-3 minutes, or until just starting to brown.
  6. Remove the risotto from the heat and add the remaining butter. Mix well, then stir in the Parmesan, mascarpone, and Gorgonzola until they melt, along with most of the walnuts.
  7. Spoon the risotto onto warmed plates, sprinkle with the remaining walnuts, and serve

Makes 4 servings.

Source: Risotto


Today’s Comic

Black Glutinous Rice and Coconut Sweet Soup

Ingredients

100 g black glutinous rice
30 g short-grain glutinous rice
6 cups water
100 g granulated sugar
1/2 cup coconut milk
1/2 cup fresh cream
50 g desiccated coconut

Method

  1. Wash black glutinous rice and short-grain glutinous rice. Drain.
  2. Bring 6 cups of water to the boil. Add black glutinous rice and short-grain glutinous rice and bring to a boil. Reduce to medium heat and cook for 45 minutes.
  3. Sweeten with sugar. Add coconut milk, fresh cream and desiccated coconut before serving.

Source: The Best of Chinese Dessert


Today’s Comic

Beef Stroganoff with Rice

Ingredients

3 tbsp all-purpose flour
1 tsp salt
1/4 tsp freshly ground pepper
1 to 1-1/2 lb sirloin steak, cut 1/2-inch thick
2 tbsp olive oil
4 tbsp butter
1/2 cup chopped onion
1 clove of garlic, pressed
1/2 lb fresh mushrooms, sliced
1/2 cup sherry
1/2 cup beef bouillon
1 tsp chopped chervil
grated rind of 1 lemon
1/2 tsp paprika
1 cup sour cream
6 to 8 cups cooked rice
1/4 cup melted butter
2 tsp finely chopped fresh parsley

Method

  1. Mix flour, salt and pepper. Slice steak into 2-inch strips and dredge with seasoned flour.
  2. Heat oil and 2 tablespoons of butter in frypan until piping hot. Add steak and cook, stirring constantly, until lightly browned. Do not overcook, as steak should be rare.
  3. Remove steak from frypan and reduce heat to low. Add remaining butter to frypan, then add onion, garlic, and mushrooms. Cook, stirring constantly, for 3 minutes or until onion and mushrooms are tender, but not brown.
  4. Return steak to frypan, add sherry, bouillon, chervil, lemon rind and paprika and mix well. Season with additional salt and pepper, if needed. Simmer for 5 minutes or until most of the liquid has evaporated.
  5. Stir in sour cream and heat through, but do not boil. Remove from heat and keep warm.
  6. Mix rice with melted butter and place rice on one side of a serving dish. Place the Beef Stroganoff on the other side. Sprinkle with parsley and serve hot.

Makes 6 servings.

Source: The Creative Cooking Course


Today’s Comic