May 12th, 2008 by alice
Tags: Balls, Rice, Sesame
INGREDIENTS
- 1cup short grainbrown rice
- 1/2cupcarrots, finely diced
- 1/4cupshallots, finely diced
- 30gsesame seeds, toasted
- umeboshi plum paste (optional)
- 1teaspoon roasteddark sesame oil
- 2sheets norifresh seaweed, cut into strips 1 . 5 cm thick
DIRECTIONS
- Place the rice in a pan with 2 ½ cups of cold water and a pinch sea salt.
- Bring to the boil and reduce to simmer for 30 - 35 minutes until cooked.
- n a food processor grind half the cooked rice until it becomes sticky and glues together.
- Add ground rice to a bowl with the remaining rice, vegetables and sesame seeds.
- Using your hands take a small amount of the rice and veggie mix and make a ball the size of a 50 cent piece.
- Push index finger through to centre and place a blob of umeboshi if using and close up the ball. Sushi ginger also works well too.
- Continue this process until all the rice mix has been used.
- Roll each ball in the sesame seed and wind a strip of damp nori around each ball.
- Brush each ball with sesame oil.
- Place the balls on a baking sheet lined with baking paper and bake in the oven for 15 minutes at 160C.
- Serve with a dipping sauce of tamari.
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May 12th, 2008 by alice
Tags: Mushrooms, Spiced
INGREDIENTS
- 500gbutton mushrooms, whole
- 1teaspoonground cardamom
- 1teaspoonground black pepper
- 1teaspoonground nutmeg
- 1teaspoonground cumin
- 1teaspoonground coriander
- 1teaspoonground turmeric
- 1/3cupolive oil
DIRECTIONS
- Place mushrooms into a large ceramic, glass or plastic bowl.
- Combine two thirds of oil, cardamom, pepper, nutmeg, cumin, coriander and turmeric in a small jug.
- Pour mixture over mushrooms and toss well to coat mushrooms in mixture.
- Set aside to marinate for 15 minutes.
- Heat a wok over high heat until hot.
- Add remaining oil and mushrooms and stir-fry for 3-4 minutes or until golden and just tender.
- Serve hot.
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May 12th, 2008 by alice
Tags: Chilli, Lime, Mango, Margarita
INGREDIENTS
- 2mangoes, cheeks removed, peeled, coarsely chopped
- 1/2 fresh longred chili, de-seeded and finely chopped
- 2cupsice cubes
- 80mltequila
- 2tablespoonsfresh lime juice
- 3teaspoonscaster sugar
DIRECTIONS
- Place the mango, chilli, ice, tequila, lime juice and sugar in the jug of a blender and blend until almost smooth.
- Pour the mango mixture among chilled serving glasses. Serve immediately.
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May 11th, 2008 by alice
Tags: , Sesame, Toasted
INGREDIENTS
- 4sheetsnori
- 1/3tablespoonsesame oil
- 2/3tablespoonolive oil
- 1pinchsea salt
- 1teaspoonsesame seeds
DIRECTIONS
- Preheat oven to 160 degrees Celsius.
- Lay the nori sheets flat on a baking tray.
- Combine the oils and using a pastry brush, brush the oil over the top surface of each sheet.
- Sprinkle the sea salt and sesame over the oiled surface and roast in the oven for 5 minutes.
- Leave to cool before cutting into pieces approx 3 cm square.
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May 11th, 2008 by alice
Tags: Balls, Rice, Sesame, Vegetable
INGREDIENTS
- 1cup mixed rawvegetables, of your choice
- 3cupsshort-grain brown rice, cooked and cold
- 2tablespoonstahini
- 1/2lemon, juice of
- 1tablespoontamari
- 1/2cupsilken tofu
- 1cupsesame seeds
-
For the dipping sauce
- 2tablespoonstamari
- 2tablespoonsmirin
DIRECTIONS
- Preheat the oven to 180 degrees Celsius.
- Chop the vegetables very finely - if the pieces are too big, the mixture will not stick together.
- Combine the rice and vegetables in a bowl. Mix the tahini, lemon juice, tamari and tofu in a blender until smooth and creamy.
- Pour this sauce over the rice and vegetables and mix thoroughly.
- With wet hands, roll bits of the rice mixture into balls of about 5cm in diameter.
- Roll the balls in the sesame seeds until they are completely coated and place them on a baking tray.
- Bake for 40 minutes, turning the balls twice during the baking process.
- While the balls are cooking, make the dipping sauce by mixing the tamari and mirin together in a small bowl.
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