Thursday, 26 April 2012

Am I a fat duck? No I'm a cook at home!

Heston is that creepy scientist dude. Often I get scared of his thought process, other times I am in complete awe.  It really amazes me how he can look at an one thing or process and turn it completely on its side, this is what Heston is known for.  The recipe chosen is quinoa sushi from Heston Blumenthal at Home.  In this book Heston Blumenthal is not so sideways, but still a good step ahead of the general norm.

How to make 'sushi rice' from quinoa you say? By blending half of the cooked quinoa, that's how. It turns in to this gluggy mass, and when mixed back through, a sticky 'sushi quinoa' is created.

Quinoa is also mixed with some toasted sesame seeds (black in this case) and ponzu sauce.

The flavours we created were rare beef with shitake mushroom and spring onion, then house smoked salmon (Troy's first attempt at smoking salmon) and spring onion. Served with a ponzu sauce and some wasabi mustard.

Verdict: It was a really nice change from the usual sushi.  The smoked salmon was really good, actually.. it was all good.
Would we make this again?: We don't make enough sushi at home, considering how easy it is. So this would be a healthier and more interesting alternative to rice. The ponzu sauce was delicious too.

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