Sushi course

In April last year I won a prize from one of the companies I work with, and it was the chance to take part in sushi making experience. 5 year ago, I would have rolled my nose up at this chance, however following a shaky sushi start in Norway, starting with some very acquired tastes, I managed to get a taste for it in the UK with more delicate flavours. So this morning, when I was making my way to the Hilton Hotel in Kensington, I was going with lots of enthusiasm and excitement. 

My experience was exactly what I was hoping. Our teacher, Chef Kiyoko was fantastic, going through every element, from making the rice to properly preparing the fish. The rice was sushi rice cooked in a rice cooker (however using a pan, use a total weight cooking method 1:1.4 of rice to water, rinse the rice 5 or 6 times in a sieve and water to clean it before cooking, add the water and rice to a pan with lid on, full heat until boiling and turn down to minimum heat for 15 to 20 minutes, turn heat off and leave for a further 15 - 20 minutes. Transfer rice to a dish (not metallic) and add sushi vinegar (rice vinegar, sugar and salt in a 6:6:1 ratio) immediately and cut into the rice so every grain is coated). Let the rice cool to room temp. before using. 

It helps when you have a class of 14 sushi lovers also, means you can share your experiences with the people there, as most people were on their own this was important. We started with the very basics making a simple cucumber maki before moving onto more adventurous fillings, such as fig and blue cheese (so rich and decadent). Later when the skills were honed, we moved onto the big stuff, the prawns and salmon. I was particularly pleased with my prawn hand roll (see below) as the technique for this wasn't easy but I feel mine was very good. I was very happy with my salmon nigiri as the key here is to have a lot of topping and to hide the rice, as apposed to the stuff you get in the supermarket which is rice heavy! Floating around my head tonight will be the no rice zone and I now know the full importance of wetting your hands to handle the sticky rice but avoid water on the nori.

You have to enjoy any cooking that you can nibble as you go along. Afterwards I was straight home and onto the internet to order a kit. Here are some of the results. 

 My course was through YourSushi, and I couldn't recommend them highly enough! Be prepared for many more sushi pics in the near future as I keep inventing.

Mr Potato

Chorizo, pea and red wine risotto

A great little recipe and so simple. Risotto has always been one of my favourite foods to make.

Nothing quite like some slow fried chorizo, no need to add any fat. The paprika oil really sets off the risotto when drizzled over the final dish. I also used frozen peas and added them about half way through cooking, and this worked fine.

The recipe is one by Rachel Allen and can be found here. I will post it in full below.

Ingredients

• 1 tbsp olive oil
• 25g/1oz butter
• 1 onion, peeled, finely chopped
• 350g/12oz risotto rice such as Arborio or Carnaroli
• 150ml/5fl oz red wine
• 1 litre/1¾ pints chicken stock, preferably homemade
• 75g/3oz hard cheese such as parmesan or Manchego, finely grated
• salt and freshly ground black pepper
• 200g/7oz cooking chorizo, diced
• 125g/4½oz fresh peas
• 2 tbsp chopped fresh parsley
• lightly dressed green salad, to serve

Preparation method

1. Heat the olive oil and butter in a large saucepan over a medium heat. When the butter has melted, add the onion, stir to coat it in the fat, then cover the pan with a lid and fry gently for 8-10 minutes, stirring halfway through cooking, until the onions are softened but not coloured.
2. Add the rice and stir for 1-2 minutes, then pour in the wine. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 2-3 minutes, or until the wine has been absorbed by the rice.
3. Meanwhile, heat the stock in a separate saucepan until boiling, then maintain the stock on a gentle simmer until needed.
4. Add a ladleful of stock to the rice and bring to a simmer. Stir regularly until all of the stock has been absorbed. Repeat this process until all of the stock has been used up and the rice is tender and the risotto is creamy. This should take 20-25 minutes.
5. Stir in the cheese, reserving a little for serving. Season, to taste, with salt and freshly ground black pepper.
6. While the risotto is cooking, heat a frying pan over a medium to high heat. Add the chorizo and fry for 1-2 minutes or until the oil has been released. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. (Reserve the oil released by the chorizo for serving.)
7. Stir the cooked chorizo and the fresh peas into the risotto, then stir in the chopped parsley.
8. To serve, spoon the risotto onto warm serving plates and sprinkle over the remaining grated cheese. Drizzle over the reserved oil from the chorizo. Serve with a crisp green salad.

Steak, sweet potato wedges and lentils

Great way to start my food blog with a nice slab of beef. Following some excellent steak advice from Heston (turn it every 15 seconds in the pan with a 5 minute rest), Miss Bob gridled it to medium perfection. Juicy and tender.

The lentils were from here and the red wine and chorizo really set the steak off. My lentils were a little wet compared to the recipe, I would use dried and not tinned lentils next time.

Highly recommended and will definitely be making it again, a fine winter warmer.

Mr. Potato

Welcome

Welcome to The Potato, a place for all the recipes I have acquired from other people, and recreated in my own unique (and usually incorrect) way.