Homage to Pure Sushi…..

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It may have been too many afternoons spent at farmers market, or simply too much time spent looking for a decent lunch that propelled the girls from Pure Sushi out of their latte drinking stupor and into the epicentre of gastronomic Ireland.

The girls behind Pure are Madeleine Murray and Maire Carney, together they have managed to create an artisan food product that not only tastes gorgeous but also challenges the Irish palate in a most unrelenting and surprising way.

True to their vision, the sushi they create has a distinctive ‘Irish twist’. They pride themselves on supporting local food producers in the south-west by only using products made in Co. Cork and organic where possible.

This dedication to sustainability and local industry meant veering away from the recognised Japanese style of sushi making, most famous for it’s raw fish and tempura and into something far more challenging and original.

Their combinations are evidence of their good taste and culinary experience; combining melt in the mouth buffalo mozzarella and sun-dried tomatoes may seem predictable but when added to vinegared rice and wrapped in strips of nori seaweed to create what is traditionally known as a maki roll is something far more inspiring!

Their producers include Joseph, from Orchard Cottage Farm who supplies them with his creamy goats cheese and who also runs a stall at Mahon Point Farmers Market in Cork. Anthony from Ummera Smokehouse, who provides their famous smoked silver hill duck which won a Gold at the 2010 Great Taste Award, The Good Fish Company in Kinsale, who supply some of their wonderful smoked and fresh fish and Toby, from Real Olive Company who provides them with mozzarella from his own herd of buffalo in Cork!

Their repertoire also includes Roscarbery Black Pudding, from Caherbeg Free Range Pork. This delicate and flavourful pudding has been creatively combined with apple and rape seed oil dressing, earning them much notoriety in the artisan food community. Madeleine believes that this combination is ‘the hook’; people who are curious about sushi, but would rather eat a blue steak then a piece of sashimi tend to go for this and then gradually move onto something more experimental like the crabmeat, grated carrot and sesame oil or the raw salmon with sweet chilli sauce.

Its been hard work and their success story is still unfinished, but with the support of the Cork people behind them and plans of nationwide distribution in 2012- you can be sure you’ll see them around.

♥ Sushi as a Superfood

Before I go on to the recipes, I have to address the health benefits of eating sushi. It is a power house of nutritional gold, supporting the body in numerous ways to enhance vitality and reduce symptoms of disease and disharmony.

The dried sea vegetable, or nori, which is used to wrap the rice, contains an abundance of minerals such as magnesium, calcium, iron and iodine which is instrumental in its effects on the hormonal function in the body. Nori also boasts antioxidant phytonutrients and folic acid which are essential for expectant mothers preparing for the birth of their child.

Renowned for its high protein and low saturated fat content, sushi is highly recommended to anyone trying to lose weight or reduce cholesterol. This not only applies to combinations containing smoked and fresh fish, but also to vegetarian and vegan combinations. This may  be attributed to the japanese vinegar used in the rice preparation; it is reported that individuals who use rice vinegar frequently have a lower percentages of body fat and as the rice in this recipe contains at least 2 fl oz per 500g, you can be sure your making a dent in your cholesterol!

♥ Sushi Recipes

As It’s not my job to convince farmers from deepest darkest Leitrim that sushi is the bee’s knees, I can afford to be a little creative and incorporate some lesser known ingredients into the mix, one of those being Koya Matcha Green Tea. For some of you super healthy foodies, this may be a morning staple, (gold star). My advice to those of you who have never heard of nor tasted this green gold: run as fast as you can to your nearest health food store and purchase, this is the holy grail of green tea and  the most powerful antioxidant known to occur naturally in nature, Japanese samurai warriors were not drinking it in the 13th century just because it make their hair shiny!

As fusion is at the heart of Pure’s manifesto, it was important to incorporate some Irish grown vegetables into the recipe. Organic purple sprouting broccoli and beetroot are both very seasonal at the moment and as they’re growing in abundance in my own kitchen garden, I knew I had to give them a go. I’m also going to play around with Pure’s very popular buffalo mozzarella and sun-dried tomato recipe. Though the combination is a veggie favourite, the addition of my homemade pesto makes a meal out of a mouthful. Enjoy x

Recipe creation: Caroline Murray
Food styling and photography: Caroline Murray
Prep/cooking time: 2hrs
Makes 10 sushi rolls
Serves: 6

 
♥ Matcha green tea, purple sprouting broccoli, beetroot and goats cheese maki
Recipe makes 5 maki rolls
Ingredients:
  • 200g cooked sushi rice (see recipe above)
  • 4g, 1teasp of Koya Matcha Green Tea
  • 70g soft goats cheese
  • 5 stalks of purple sprouting broccoli
  • 2 raw or shop bought beetroot
  • 30g chopped hazel and walnuts
  • 30ml of olive oil
  • 10ml of honey

preparation:

  1. Add the Koya Matcha Green Tea to 20ml of hot water (not boiling) and stir until smooth.
  2. Pour the tea onto the rice and mix until the rice is marbled (do not over soak the rice, doing so will make it less glutinous and prevent it from sticking)
  3. To prepare the brocoli simply remove woody ends and trim or julian into very narrow stalks.
  4. Wash the beetroot and place in a preheated oven (180 degrees) for 30 minutes, let them cool and peel the skin off, slice into narrow wedges.
  5. Pulse or chop the nuts until fine and add them to the honey
  6. Mix the beetroot with the honey and nut mix
  7. Now your ready to lay your ingredients out and roll: refer to the point below ‘Direction for rolling sushi’. 
  8. The order in which you lay this recipe onto the rice is as follows; firstly smear  a narrow line of goats cheese across the rice, then add a thin layer of broccoli, followed by the beetroot.
 
 
♥ Buffalo mozzarella, sun-dried tomato and pesto maki
Recipe makes 5 maki rolls
Ingredients:
  • 200g cooked sushi rice (see recipe below)
  • 1/2 ball of Buffalo mozzarella
  • 100g of sun-dried tomatoes
  • 100g of basil pesto (see recipe below)

♥ My Homemade Pesto
Ingredients:

preparation:

  1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
  2. Add the olive oil and blend again until smooth.
  3. Transfer the pesto to a large serving bowl and mix in the grated parmesan cheese

Now your ready to lay your ingredients out and roll: refer to the point below ‘Direction for rolling sushi’. The order in which you lay this recipe onto the rice is as follows;  firstly smear 1 dessertsp of pesto across the rice, then break the mozzarella into small chunks and lay a narrow line across the pesto, followed by a small handful of sun-dried tomatoes.

 
 ♥ Directions for making 500g of sushi rice
 Ingredients:
  • 500g uncooked sushi or sticky rice
  • 600ml of water
  • 2 floz of rice wine vinegar
  • 2.5 teasp of sugar
  • 1 teaspoon salt
preparation:
  1. Wash and rinse the rice thoroughly until the water runs clear.
  2. Place the rice and water into a medium saucepan and let it soak for 30minutes (this is referred to as ‘waking the rice’).
  3. Secure a lid onto the saucepan and bring the water to boil over a high heat, when it starts to boil, reduce to a low simmer and let it cook for 10minutes exactly.
  4. After 10minutes, without taking the lid off, turn the heat to full for 10seconds then right down again to a low simmer for a further 10 minutes.
  5. Meanwhile, mix together the rice vinegar, sugar and salt in a small bowl.
  6. Put the cooked rice into a large mixing bowl; pour the vinegar sauce over the hot rice and mix well.
  7. Allow to cool completely before using in the sushi recipes.

TIP: I usually make my sushi rice the night before so it is ready to be rolled. Just make sure it is at room temperature and not cold. Sushi rice will keep in the fridge for 4 days

 Directions for rolling sushi
TIP: the more you add, the more difficult it will be to roll, less is more people, be frugal with your ingredients!
  1. Place the nori sheet, shiny side down, on the bamboo rolling mat. With water moistened hands, spread half a cup of sushi rice evenly over 2/3 of the nori sheet, pressing the rice down to create a thin even layer. 
  2. Arrange the sushi roll fillings in a narrow row across the top third of the sushi rice. NB: Leave a space of rice above and below the strip of toppings.
  3. Grasp the rolling mat with both hands and fold the close edge of the nori sheet so it overlaps the sushi rice and ingredients.
  4. Roll tightly with firm pressure using the rolling mat. 
  5. When you have reached the end, apply a little water along the inside end of the nori and roll again to seal
  6. Remove Sushi Roll from Mat
  7. Remove the sushi roll from the bamboo mat, and place the roll seam side down on a cutting board.
  8. To cut the sushi, moisten the knife in water, cut the nori rolls into six or eight equal pieces. (Cut the roll in half, then each half in thirds or forths.) Use a swift back and forth cut for best results.

Posted as part of the Groupon.ie blogging competition

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Formidable Fungus: why the simple cep deserves a round of applause!

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I am at the tail end of a debilitating chest infection; first time in six years to feel catastrophically unwell! My boyfriend Scott, (who is quite partial to an illness or two), picked up something rare and affecting at work. He was remarkably unscathed by the virus where as I started coughing one day and didn’t stop for ten!

It’s truly interesting what notions we have about our constitutional well-being; I had notions that I was disease proof,  feared by all pathogen, all viral and bacterial agents……not even the dreaded delirium tremens got their hands on me after a few drinks! YET, there I was, lying on the couch, weak as a kitten and needy for hugs and hot tea………how the mighty had fallen.

Sometimes Mutter Nature likes to remind us of our fragility; a welcome and necessary reminder for somebody like me. I may not have mentioned this, but I was actually climbing the 5 Highest Peaks in Ireland, Northern Ireland, England, Scotland and Wales when the virus got down to its serious work….I was pretty traumatized on return; very sore and very sad.

BUT….the infection allowed me to stop moving for a while and slowly recover my natural vigour and lust for life. It allowed me to curl up on my couch, in front of an open fire, eat Piping Hot Wild Mushroom Soup and get my feet rubbed by my wonderful boyfriend Scott….I can think of worse ways to spend a few days!

A bit more about the where’s and whys of this wonderful soup; firstly, I LOVE mushrooms, they’re creamy without cream and smooth without butter; all the combinations of a vegetarian wet dream. Secondly, mushrooms are a Superfood; they are a power house of natural anti biotic anti viral compounds. They contain an awesome antioxidant called ergothioneine, this little beauty is very effective in giving protection from free radicals as well as boosting our immunity to nasty pathogens. Even though the Shiitake is an expensive addition to the dish, the health benefits of this mushroom are immeasurable; the Chinese have been cultivating it for well over 1000 years, and consider it a medical mushroom and a symbol of longevity, this and the fact that it photographs beautifully were reason enough to include them in the dish!

But fear not if your budget doesn’t stretch as far as the asian variety; The portobello mushroom is far cheaper and equally brilliant. Its jam-packed full of B complex vitamins, selenium, lysine, protein, zinc, copper, manganese and iron. So if you want to simply replace all the posh fungi for 350g of theses beauties; be my guest.

♥ Piping Hot Wild Mushroom Soup

Recipe creation: Caroline Murray

Food styling and photography: Caroline Murray

Prep/cooking time: 50 minutes

Serves: 6

  • 75g (3oz) shallots, chopped
  • 2 garlic cloves, crushed
  • 25g (1oz) butter
  • 30g (1.5oz) dried porcini mushrooms
  • 30g (1.5oz) dried cep mushrooms
  • 50g (2oz) fresh Shitake mushrooms, sliced
  • 150gm (5oz) fresh portobello mushrooms, sliced
  • 100gm (3.5oz) chestnut mushrooms, sliced
  • 2 dessert spoons plain flour
  • 275ml (1/2 pint) warm water
  • 1 vegetable stock cube
  • 2 dessert spoons finely chopped fresh flat leaf parsley
  • 150ml (1/4 pint) single cream
  • salt and freshly ground black pepper

To Garnish

  • 1 desert spoon of cream, drizzled over the top
  • 100g (3.5oz) of crushed hazelnuts

TIP: Wild mushrooms, by nature, are delicate and must be cleaned gently with a brush before adding to food, no specialist equipment required, an unused paint brush is perfectly adequate.

Preparation

  1. Soak the dried mushrooms in a bowl of warm water for 20 minutes, reserving the soaking liquid for cooking.
  2. Melt the butter in a large saucepan, add the chopped garlic and shallots and sweat on a low heat for 10 minutes without colouring.
  3. Add the chopped fresh mushrooms and soaked dried mushrooms to the pan and cook for a further 10 minutes.
  4. Stir in the flour, mix well for cook for 2 minutes.
  5. If using fresh stock; gradually pour 275ml the liquid into the pan, stirring continuously until the liquid has create a smooth finish. If using dried or jellied shop bough stock; add it to 275ml of boiling water, let it dissolve, and add as suggested above.
  6. Bring soup to the boil, and then simmer for 20 minutes until all the vegetables are tender.
  7. After you have allowed the soup to cool for 10 minutes, add the chopped parsley then pour the soup into the food processor. Blitz until smooth or if prefer, leave a bit of a bite in it.
  8. Return the soup to a clean saucepan and add the cream and gently heat.
  9. Season with salt and freshly ground pepper and garnish with a little cream and chopped hazelnuts

My advice to the sick; eat this soup, it is life-giving!

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