Sharon's Menu
Sharon Eaton's dishes included sushi nibbles and red curry with beef:
Sushi nibbles
Ingredients
4 tbsp rice wine vinegar
2tbsp mirin
4tsp caster sugar
2tsp salt
500g sushi rice
Salmon
Avocado
Cucumber
Nori seaweed
Sushi ginger
Wasabi paste
Light soy sauce
Pickled ginger
Bring rice and water to the boil and simmer for 10 mins with the lid on. Turn off the heat and leave to stand for 15-20 mins.
Sushi dressing
Mix the rice wine vinegar, mirin, caster sugar and salt together. Transfer the hot rice into a large bowl and gradually fold in the sushi dressing. Continue folding until the rice is just warm.
Cut the salmon, cucumber and avocado into long thin strips. Place the seaweed on the mat and spread the rice onto the seaweed. Place either the salmon or avocado and cucumber along the centre of the square. Wet the edge of the seaweed and roll it up. The sticky wet edge of the seaweed will stick to the seaweed and close the roll. Slice the big sausage up!
Place the rolls on a plate with a small bowl of soy sauce, some pickled ginger and Wasabi blob.
Prawns with hot and sweet dipping sauce
Ingredients (for the sauce)
1/2 cup cider vinegar or distilled white vinegar
1/2 cup sugar
4 large garlic cloves, mashed to paste with pinch of salt
1/4 teaspoon salt
1 1/2 teaspoons dried hot red pepper flakes
In a small saucepan bring vinegar to a boil. Stir in sugar and simmer 5 minutes. Remove from heat and stir garlic paste and red pepper flakes into vinegar. Cool. Serve sauce at room temperature in individual condiment bowls for dipping.
Ingredients (for the prawns)
Soak 4 wooden skewers in warm water for 30 minutes (this stops them from splitting when cooked)
2 large King Prawns per person, black vein removed
100g sesame oil
60g fresh lime juice
Large pinch of fresh chopped coriander
Mix in a dish the sesame oil, lime juice and coriander. Place the prawns in the dish, covering them with the marinade. Leave to chill for 30 minutes, turning once. This will ensure the prawns soak up all the mixture. Slide 2 prawns onto each wooden skewer, and grill for approximately 15 minutes, checking on them regularly. The best way to tell when they are cooked is when their colour changes from grey to pinkish-red. Place the prawns (on skewers) on a small plate on one side and tip a little of the sauce onto the other side of each plate.
Red Curry with Beef
Ingredients for curry paste
13 Big dried chillies, soaked in hot water for 15 minutes and de-seeded
3 teaspoons Chopped shallot
4 teaspoons Chopped garlic
1 tablespoon Chopped galangal
2 teaspoons Chopped lemon grass
Zest of 1 lime
1 tablespoon chopped coriander root
1 tablespoon Black pepper corns
1 teaspoon Fish paste
1 tablespoon coriander seed
1 teaspoon cumin seed
2 teaspoons cinnamon powder
Place coriander seeds and cumin seeds in wok over gentle heat and dry fry for about 5 minutes, then grind into a powder. Put the rest of the ingredients (excluding the fish paste) into a blender and blend to mix well. Add the coriander seed and cumin seed and the fish paste and blend again to obtain about 3/4 cup of a fine-textured paste. This red curry paste will keep for 3-4 months if kept in a glass jar in the refrigerator.
Ingredients for the curry
3 tbsp red curry paste (can be made as above or bought in a jar)
1 can coconut milk
2 ½ lb beef, cut into strips
1/2 tsp light soy sauce
1 kaffir lime leaf, with mid rib removed
1 medium broccoli
Chopped sweet basil, fresh
1 tbsp chopped fresh coriander
In a wok, heat the red curry paste in a little oil over a high heat, for about 3 minutes or until fragrant. Add the remaining ingredients (except the basil and coriander) and bring to the boil. Reduce heat, cover and simmer for about 10 minutes, till the meat is cooked but still tender and vegetable are cooked but firm. Remove the lime leaf and stir in the coriander. Serve and add basil to garnish.
Sesame Hot Noodles
Ingredients
2×9 oz packs medium egg noodles (yet-ca-mein)
3 tbsp sunflower oil
2 tbsp sesame oil
1 garlic clove, crushed
1 tbsp smooth peanut butter
1 small green chilli, seeded and chopped very finely
3 tbsp toasted sesame seeds
4 tbsp light soy sauce
1/2 tbsp lime juice
Salt and pepper
4 tbsp chopped fresh coriander
Place the noodles in a large pan of boiling water, then immediately remove from the heat. Cover and leave to stand for six minutes, stirring once halfway through the time. At the end of six minutes the noodles will be perfectly cooked. Alternatively, cook the noodles following the package instructions.
Meanwhile, make the dressing. Mix together the sunflower oil, sesame oil, crushed garlic, and peanut butter in a mixing bowl until smooth.
Add the chopped green chilli, sesame seeds, and light soy sauce to the other dressing ingredients. Add the lime juice, according to taste, and mix well. Season with salt and pepper.
Drain the noodles thoroughly then place in a heated serving bowl. Add the dressing and chopped fresh coriander to the noodles and toss well to mix. Serve hot as a main meal accompaniment.
Dinner Party 5: Ishrat Gazala
Ingredients
4 tbsp rice wine vinegar
2tbsp mirin
4tsp caster sugar
2tsp salt
500g sushi rice
Salmon
Avocado
Cucumber
Nori seaweed
Sushi ginger
Wasabi paste
Light soy sauce
Pickled ginger
Bring rice and water to the boil and simmer for 10 mins with the lid on. Turn off the heat and leave to stand for 15-20 mins.
Sushi dressing
Mix the rice wine vinegar, mirin, caster sugar and salt together. Transfer the hot rice into a large bowl and gradually fold in the sushi dressing. Continue folding until the rice is just warm.
Cut the salmon, cucumber and avocado into long thin strips. Place the seaweed on the mat and spread the rice onto the seaweed. Place either the salmon or avocado and cucumber along the centre of the square. Wet the edge of the seaweed and roll it up. The sticky wet edge of the seaweed will stick to the seaweed and close the roll. Slice the big sausage up!
Place the rolls on a plate with a small bowl of soy sauce, some pickled ginger and Wasabi blob.
Prawns with hot and sweet dipping sauce
Ingredients (for the sauce)
1/2 cup cider vinegar or distilled white vinegar
1/2 cup sugar
4 large garlic cloves, mashed to paste with pinch of salt
1/4 teaspoon salt
1 1/2 teaspoons dried hot red pepper flakes
In a small saucepan bring vinegar to a boil. Stir in sugar and simmer 5 minutes. Remove from heat and stir garlic paste and red pepper flakes into vinegar. Cool. Serve sauce at room temperature in individual condiment bowls for dipping.
Ingredients (for the prawns)
Soak 4 wooden skewers in warm water for 30 minutes (this stops them from splitting when cooked)
2 large King Prawns per person, black vein removed
100g sesame oil
60g fresh lime juice
Large pinch of fresh chopped coriander
Mix in a dish the sesame oil, lime juice and coriander. Place the prawns in the dish, covering them with the marinade. Leave to chill for 30 minutes, turning once. This will ensure the prawns soak up all the mixture. Slide 2 prawns onto each wooden skewer, and grill for approximately 15 minutes, checking on them regularly. The best way to tell when they are cooked is when their colour changes from grey to pinkish-red. Place the prawns (on skewers) on a small plate on one side and tip a little of the sauce onto the other side of each plate.
Red Curry with Beef
Ingredients for curry paste
13 Big dried chillies, soaked in hot water for 15 minutes and de-seeded
3 teaspoons Chopped shallot
4 teaspoons Chopped garlic
1 tablespoon Chopped galangal
2 teaspoons Chopped lemon grass
Zest of 1 lime
1 tablespoon chopped coriander root
1 tablespoon Black pepper corns
1 teaspoon Fish paste
1 tablespoon coriander seed
1 teaspoon cumin seed
2 teaspoons cinnamon powder
Place coriander seeds and cumin seeds in wok over gentle heat and dry fry for about 5 minutes, then grind into a powder. Put the rest of the ingredients (excluding the fish paste) into a blender and blend to mix well. Add the coriander seed and cumin seed and the fish paste and blend again to obtain about 3/4 cup of a fine-textured paste. This red curry paste will keep for 3-4 months if kept in a glass jar in the refrigerator.
Ingredients for the curry
3 tbsp red curry paste (can be made as above or bought in a jar)
1 can coconut milk
2 ½ lb beef, cut into strips
1/2 tsp light soy sauce
1 kaffir lime leaf, with mid rib removed
1 medium broccoli
Chopped sweet basil, fresh
1 tbsp chopped fresh coriander
In a wok, heat the red curry paste in a little oil over a high heat, for about 3 minutes or until fragrant. Add the remaining ingredients (except the basil and coriander) and bring to the boil. Reduce heat, cover and simmer for about 10 minutes, till the meat is cooked but still tender and vegetable are cooked but firm. Remove the lime leaf and stir in the coriander. Serve and add basil to garnish.
Sesame Hot Noodles
Ingredients
2×9 oz packs medium egg noodles (yet-ca-mein)
3 tbsp sunflower oil
2 tbsp sesame oil
1 garlic clove, crushed
1 tbsp smooth peanut butter
1 small green chilli, seeded and chopped very finely
3 tbsp toasted sesame seeds
4 tbsp light soy sauce
1/2 tbsp lime juice
Salt and pepper
4 tbsp chopped fresh coriander
Place the noodles in a large pan of boiling water, then immediately remove from the heat. Cover and leave to stand for six minutes, stirring once halfway through the time. At the end of six minutes the noodles will be perfectly cooked. Alternatively, cook the noodles following the package instructions.
Meanwhile, make the dressing. Mix together the sunflower oil, sesame oil, crushed garlic, and peanut butter in a mixing bowl until smooth.
Add the chopped green chilli, sesame seeds, and light soy sauce to the other dressing ingredients. Add the lime juice, according to taste, and mix well. Season with salt and pepper.
Drain the noodles thoroughly then place in a heated serving bowl. Add the dressing and chopped fresh coriander to the noodles and toss well to mix. Serve hot as a main meal accompaniment.
Dinner Party 5: Ishrat Gazala