Loved the delicious recipes the chefs prepared at the Pronamel Kitchen? Or maybe you couldn't come along to the healthy cooking demonstrations at The Vitality Show? Either way, you don't want to miss out on these healthy video recipes.
A simple, attractive Japanese starter that is packed with good things. Don't forget to chill all the ingredients before you start, as you will be ready to serve as soon as you have made it.
For the cucumber sushi:
1 tablespoon Wakame or Nori seaweed
8 tablespoons cooked sushi rice
1 tablespoon pickled red ginger, lightly washed to rinse off the vinegar and patted dry with kitchen towel
4 tablespoons small, shelled prawns
250g flaked hot-smoked salmon, or smoked salmon cut into small strips.
For the Tofu no Otoshiage:
Tofu- 50g - shredded
Leek/Negi - 2tbsp, finely chopped
A pinch of salt
1 egg - beaten
Corn flour - 2 tsp
A clump of Enoki mushrooms (available at most supermarkets)
A deep pan with around 2 inches of groundnut or other flavour-less oil that can handle a medium to high heat.
|For the cucumber sushi:|
|1||Wash the cucumber and trim off the ends. Peel along its length at regular intervals to create a striped effect. Next, slice it down its length and open it without breaking through the rind at the bottom, as you want this to act as a hinge.|
|2||Soak and drain the seaweed according to the directions on the pack.|
|3||Scoop out the cucumber seeds and then mix the rice with the seaweed, ginger, prawns and flaked salmon, then spoon this mixture into the cucumber. Close it, cut it into 1 cm rounds and serve cold – 10 minutes in the fridge will do the trick.|
|For the Tofu no Otoshiage:|
|1||Mix all the ingredients together. Add a little of the beaten egg, so that you can shape the Tofu into a ball shape (they don't have to be perfect!). Heat the oil in a pan until it's crackling when you drop a piece or tofu into it and then deep fry them on a medium heat so they fizz in the pan but don't colour too quickly. Turn them regularly with a metal spoon until they are golden but not too dark.|
|Arrange on your plates with the cucumber sushi, but don't put them too close together as you will want to enjoy the contrast of hot and cold. While the Japanese rarely use hot spices, you can add a little cayenne or ground chilli to the mix if you like to spice things up!
Let them sit on the side for a minute or two to avoid burnt tongues and in the meantime turn the oil a little higher, slice the root ball from the enoki and fry your mushroomy matchsticks until they are dehydrated and crisp. Use them as a tasty topping.
If you really like your fish, add a little of your favourite white fish to the mix as an added luxury, but the leek works really well on its own and will give you a veggie-friendly snack on their own.
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Drink acidic drinks, for example soft and fizzy drinks, quickly. Don't swish them around or hold them for long periods in your mouth.
Use a straw angled towards the back of your mouth, away from your teeth, when drinking acidic drinks.