Kalle had turned his artistic side (he does have more than one) into transforming "the" wall papering table into an Autumn field full with russet, gold and yellow hues.
So with prior arrangement it was to be:
Carolyn's pre-prandial drinks and tab-nabs
Blue diamond cocktail
Saft einer halben Limette - Juice of half a lemon
2 cl Blue Curacao - 2cl Blue Curacao
Sekt, gut gekühlt zum Auffüllen - Fill with chilled sparling wine (Sekt)
Obst als Deko am Glasrand - Decorate with a bit of fruit on the glass rim
And the tapanade, cream cheese amuse bouch
Linda was next and she had made a savoury souffle with an anchony sauce.
http://www.bbc.co.uk/food/recipes/cheese_and_spinach_94388
This was a Chris Evens recipe from the BBC food website
Then came Marianne with her duo of soups the paprika basil along side a pumpkin and orange one. Served with Kalles fresh baked bread.
Next came mine, I had decided to do the fish course and so I went East (though all of the ingredients came from the West). It was to be Sushi: Marianne and Martin had taught in Japan for a few years so this was not alien to them, the others coming from the Baltic or Ireland just loved fish.
I had made a wide variety of Sushi served with a spiced sprout and fish tartare salad.
California roll - filled with tartare of tuna and halibut rolled in flyingfish roe (Maguro-ohyō Uta Maki)
Thick roll - filled with salmon, avocado and cucumber. (Sake Futo Tekamaki)
Thick roll - filled with tuna, avocado and cucumber (Maguro Futo Tekamaki)
Crab and trout caviar ships (kani Gunkanmaki-Zushi)
Trout Caviar and prawn ships (ikura -ebi Gunkanmaki-Zushi)
Laquered smoked eel (unagi donburi-Zushi)
Fresh water prawns sushi (Ebizushi)
First I made the Sushi rice, I have of late bought myself a rice cooker, this takes all of the hit and miss out of rice coking but better, you don't have to keep an eye on it at all.
 |
| Wash the rice until the water runs clear |
 |
| The wooden cooling bowl(Hangiri) |
 |
| Make the sushi addition (Sushi-zu) 40ml of rice wine, 2 table spoons of sugar and 1/2 a tea spoon of salt, heat until all is disolved |
 |
| adding the sushi-zu to the rice |
 |
| Fold the sushi-zu into the rice and cool. |
The rice requires cooling quite quickly, originally with a hand fan and now-a-days with an electric one,but having neither, I mixed, and covered with a clean tea towel turned back about 1/4 and put out on the balcony to cool.
While the rice was cooling I filleted, sliced and prepared the rest of the ingredients
 |
| The smoked eel |
 |
| skinning the eel |
 |
| skinning the salmon on the right the tuna |
 |
| slicing the avocado |
 |
| deseeding the cucumber |
I first made the Calafornia roll
 |
| rice on top of kitchen foil |
 |
| lay a nori sheet on top and a smear of wasabi in the middle |
 |
| add the tuna and halibut tartare in the middle |
 |
| rolling the whole lot |
 |
| The finished roll wrap tightly and store until needed and then rolled in flyingfish roe |
Making the maki came next.
I next made the laquering sauce for the eel sushi, this was made out of oyster sauce, fish sauce, soy sauce and sugar heated together until it became thick and treacle like. The sushi rice was formed in the palm of the hand and laid on a strip of Nori, the eel was then laquered and the nori stips over lapped.
California roll - filled with tartare of tuna and halibut rolled in flying fish roe (Maguro-ohyō Uta Maki)
Thick roll - filled with salmon, avocado and cucumber. (Sake Futo Tekamaki)
 |
Trout Caviar ships
The crab and fresh water prawn ships (ikura -ebi Gunkanmaki-Zushi) at the front the spicy sprout salad and the gari (pickled ginger)
The ships (Gunkanmaki-Zushi) are made by forming a strip of nori into a cylinder, sticking the edges with a dab of water, roll some rice into a ball and squash it down into the base of the cylinder, then top it with the filling.
The laquered eel and fresh water prawn sushi.
I think that everyone enjoyed the sushi and I shall be doing it again, may be to an Far Easten theme!
 |
| beetroot, onions, carrots, garlic, parsnip |
And the final was Martins dessert (this could be called the "Initialed Course")
Zitronensahnepudding auf Himbeerspiegel (von Martin)
1 Becher Schlagsahne mit
Vanillezucker und wenig Zucker ziemlich steif schlagen
500 g Magerquark dazugeben und kräftig weiterschlagen
Saft von zwei Biozitronen und feinen Abrieb der Zitronenschalen dazu geben
Mit Zucker abschmecken
2 Tütchen weiße Gelatine nach Vorschrift 10 Minuten mit etwas kaltem Wasser in einem Topf einweichen dann erhitzen, anschließend unter die Masse rühren
Alles noch einmal schön aufschlagen
Gläser oder Tassen mit kaltem Wasser ausspülen und die Masse gleichmäßig hineingeben und verteilen (mind. 5 Stunden im Kühlschrank anziehen lassen).
Himbeerpürree:
1 Paket tiefgefrorenen Himbeeren (ca. 200 g, keine Kilotüte) auftauen lassen, mit einem Pürierstab und Puderzucker pürieren. Masse durch ein feines Sieb streichen und die Kerne entfernen.
Das Pürree als Spiegel auf die Teller gießen.
Zum Servieren:
Die Puddingformen kurz in heißes Wasser stellen, ggf. ein Messer in das heiße Wasser tauchen und den Pudding damit leicht vom Rand lösen. Pudding auf einem Teller mit dem Himbeerspiegel stürzen. Wenn die Puddingformen aus dünnem Glas sind genügen meist 5-7 Sekunden im heißen Wasserbad, um den Pudding stürzen zu können. Bei Gefäßen mit dickerem Rand kann es etwas länger dauern.
Verzieren mit Abrieb von Bio Orangenschale und/oder Limettenschale.
Alternativ zum Himbeerspiegel kann man das Pürree auch in eine Plastikflasche für Dekozwecke (mit engem Ausgang) füllen, um damit Muster auf dem Pudding und dem Unterteller malen.
Martins Lemon cream pudding on a raspberry coolie
1 pot of whipping cream (250ml)
1 pkt of vanille sugar
500g low fat quark
2 lemons Juice and zest
sugar to taste
2 pkts of white gelatine ( follow direction on the packet, but it will be to add to a small amount of water and allow to swell for about 10 minutes, then disolve over a low heat.
Add the vanille sugar and a small amount of castor sugar to the whipping cream and beat until quite stiff, add the quark and beat quite hard ( at this point can I say any one under the age of 18, look away).
Add the lemon juice and the zest and mix in, adjust the taste with sugar (or sweetener in my case? Martin you fed me SUGAR)
Add the gelatine and give it all another thrashing or do I mean beating or should that be a whipping, I am feeling quite faint I think that I will have to lie down
Pour into 6 glasses that have been swilled (such a nice term is that) out with cold water. Bump the glass on the work surface to level the tops and release any trapped air. Pop into the frdge for 5 hours.
Raspberry coolie
200g packet of frozen raspberries (if in season use fresh), purier in a mixer or as Martin says with mixing stick add a bit of icing sugar to taste, push this through a fine seive to remove the seeds (they get stuck under false teeth and there is nothing worse than our fair ladies poking around in their mouth at the dinner table).
To serve pour the coolie onto the serving plate to form a mirror, warm the glass in hot water for 5-7 seconds (was Marianne standing with a stop watch?) and carefully slide the pudding out of the glass and onto the plate on top of the raspberry coolie. ( Martin has also informed you that the length of time the pudding takes to release itself from the glass in exponentially proportionate to the thick ness of the glass, well that is what he meant)
You can now decorate with Orange and/or lime peal, cut with a microplaner or one of those chefy things that cuts fine strips (ahem I have a one).
As an alternative to the coolie mirror, you can pour it into one of those cheffy plastic bottles with a long nozzel and write peoples initials on the top ( as you can seeMartin has a one of these), did I tell you Martin has been to art evening classes to learn all about this??? hee-hee.
Very nice Martin
cheers my dears
No comments:
Post a Comment