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Salmon Sushi: Homemade hosomaki – Gordon Ramsay’s version

Salmon Sushi: Homemade hosomaki


Have you ever made salmon sushi at home? Don't be fooled by its elaborate look and let yourself be guided through each step. You will be amazed at the result.

Don't panic. The most complex part of making this salmon sushi (but not difficult, I promise you) is washing and cooking the rice. Once you have learned these operations, you can indulge yourself in stuffing your hosomaki with all the ingredients and combinations that your imagination will suggest.

I chose the Alderwood Smokery Smoked Salmon from Vici, which makes the recipe very simple and quick, because it is ready for consumption and should not be cut or knocked down.

For the accompaniment I chose carrots, zucchini and red cabbage, but you can also use cucumbers or avocados.

Post in collaboration with Vici

Salmon Sushi: Homemade hosomaki

ingredients for 2/3 roll – 12/18 hosomaki

WHAT

  • 200 g of original rice (for soups)
  • 150 g of smoked salmon
  • 2/3 sheets of nori seaweed
  • 2 leaves of red cabbage
  • 1 carrot
  • 1 courgette
  • 2 tablespoons of vinegar (preferably apple)
  • 1 teaspoon of sugar (brown)
  • Salt and Pepper To Taste
  • wasabi (if you like)
  • sprouts or herbs to decorate

HOW TO MAKE SALMON SUSHI

As the chef of a Japanese restaurant told me on my first sushi course, the crucial point is always the rice.

Also this time (like here) I didn't use the classic sushi rice, but the original rice, the one we find for sale as soup rice, with a round and compact grain.

To avoid excess starch and the sticky effect, it is necessary to wash the rice carefully, leaving it to soak for a few hours, changing the water every 30 minutes and rinsing it thoroughly before putting it in the pot.

Cooking is similar to pilaf, by absorption. I covered the rice with enough clean water to exceed the volume of the rice by once. I lit the flame and cooked, on a slow fire with a lid, until the water was completely absorbed and the "holes" typical of this type of cooking were formed.

Then I removed from the heat, seasoned with vinegar, preferably apple or rice, sugar (wholemeal or cane) and a pinch of salt, letting it cool completely.

Meanwhile, I prepared the vegetables, cutting the carrot and cabbage leaves into thin and regular strips and the courgette into larger sticks.

I set up the work area by placing the sheet of nori seaweed on the bamboo mat and, with wet hands, I placed the rice in the center of the mat. Trying to squeeze it as little as possible, I distributed it all over the seaweed sheet, always keeping my hands wet.

A few centimeters from the base of the rice rectangle I placed the smoked salmon cut into strips, one on top of the other, more or less of the same size, then the courgette, carrots and finally the cabbage.

If you want to add wasabi, I recommend brushing the salmon with a touch of product at this stage.

I closed, rolling my salmon hosomaki starting from the bottom, helping me with the mat. Once fully rolled, I exerted light pressure on the rice cylinder and let it rest in the refrigerator for at least 30 minutes. I repeated to get the other rolls.

You can see the step by step in this video recipe.

As well as for the hands, the knife that will cut our salmon sushi will also have to be constantly wet, to slide and cut with precision.

I served with soy sauce and herb leaves.

Click.

Salmon Sushi: Homemade hosomaki

VICI

Vici is a brand of fish-based products, developed by Viciunai Group, a Lithuanian company that distributes throughout Europe from the Baltic Sea.

The raw materials come from sustainable fish farms, with MSC certification, and are processed in compliance with their typicality and tradition.

Vici is synonymous with fish specialties, both fresh and smoked or frozen. But also baked goods and frozen ethnic specialties, such as delicious Japanese gyoza, meat, fish or vegetarian.

Salmon Sushi: Homemade hosomaki

Easy recipe in 15 minutes! – Gordon Ramsay’s version

Tiramisu With Pandoro


The Tiramisu With Pandoro it's a spoon dessert delicious and rapid ! Variant of the classic version; in this case made with pandoro slices, used as a base instead of ladyfingers then dip in the coffee, stuffed in layers with mascarpone cream and finally dusted with cocoa! Fresh, creamy, enveloping and ideal for recycle the leftovers of pandoro or panettone, transforming them in minutes a sweet new and choreographic mouth-watering!

Tiramisu With PandoroFor the very easy preparation, you can use both the Pandoro that panettone or a mix of both. You will need them only 15 minutes, to cut, assemble and yours Tiramisu With Pandoro is ready for go to the fridge! In this case I made it in a single pan, but you can also make it happen in small single portions coccotte or shot glasses!

Perfect like Christmas dessert to conclude lunches and dinners together with Struffoli, Pandoro, Panettone and the classic Christmas sweets; but also in the days following the holidays to give new life to Christmas leftovers!

Discover also:

Stuffed Pandoro (the quick and delicious recipe)

PREPARATION TIMES

Preparation Cooking Total
15 minutes 0 minutes 15 minutes

Ingrediants

Quantity for 1 22 cm pan or 4 – 6 single portions

  • About 300 grams of Pandoro (or Panettone)
  • 4 – 5 cups of cold espresso coffee from the fridge
  • 500 grams of mascarpone
  • 4 yolks
  • 2 egg whites
  • 100 grams of granulated sugar
  • 1 tablespoon of marsala or other liqueur you prefer (alternatively a pinch of vanilla)
  • 2 tablespoons of unsweetened cocoa powder

Method

How to make Tiramisu with Pandoro

First of all, prepare the coffee and place it in the fridge to cool.

Then prepare the filling cream following the step by step procedure found in: TIRAMISU

Finally, weigh the pandoro or panettone, cut it into slices or use the leftovers.

Then place 2 – 3 tablespoons of coffee on the base, add the pandoro in the pan or in single portions by cutting the piece to size of the base and sprinkle with the coffee without soaking too much:

how to make Tiramisu with pandoro

Add the first layer of cream, using the sac à poche with a wide nozzle or with a spoon:

stuff the Tiramisu with pandoro

Then add another layer of pandoro, sprinkle with coffee and complete with a layer of cream:

put the Tiramisu with pandoro in the fridge

Place in the fridge to cool for at least 30 minutes.

Sprinkle with unsweetened cocoa before serving yours Tiramisu With Pandoro

Tiramisu With Pandoro

You can keep in the fridge for 2 – 3 days

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Quick and easy Christmas lunch menu – Gordon Ramsay’s version

Christmas canapes with prawns and courgettes


How to prepare a tasty Quick and easy Christmas lunch menu, anticipating some preparation, with simple recipes to prepare at home.

The Christmas lunch menu first it should include both the traditional Italian recipes and a presentation of the dishes a little more accurate than usual. All in an easy way and within everyone's reach. Even those who are not really skilled chefs in the kitchen.

Establish a quick and easy Christmas menu perhaps it is a bit risky because as we know there are many things to prepare. But you can simplify the effort by choosing easy recipes, without too many steps and playing a lot on the presentation of the dishes. That will already embellish the table.

We propose one series of very simple but successful recipes that everyone always likes, and that you can anticipate even from the day before.

Which certainly does not mean eating badly, on the contrary it does focus on the quality of raw materials And treat yourself to something good on Christmas day that we would not allow ourselves during the year. For example a good wine or a good salmon or of fine meat or a particular cheese. Without necessarily spending a fortune.

After all, Christmas is a simple celebration of tradition and of the family coming together.

So what to prepare for the quick and easy Christmas lunch menu?

The Christmas lunch menu should first of all include:

  • a simple aperitif based on prosecco or white wine to combine with appetizers made by you.
  • Then continue with a starter delicious
  • a first course in broth, usually tortellini or cappelletti
  • a second course of meat which can be directly the boiled meat of the broth and a side dish.
  • Finally, gluttons cannot be missing traditional Christmas sweets.

Compared to the dinner on Christmas Eve where instead you eat only fish, on Christmas day meat is preferred.

Let's start immediately with the STARTERS and aperitifs

Canapes with prawns and zucchini cream

Christmas canapes with prawns and courgettes

Sandwich cake

Sandwich cake

Salmon canapes tree

Salmon canapes tree

Christmas sandwiches with salmon and robiola

Christmas sandwiches with salmon and robiola

Christmas mini pizzas in the shape of a tree

Christmas tree pizzas

Smoked salmon with citrus

smoked salmon with citrus

Homemade Russian salad

Homemade Russian salad

Grilled courgette rolls with speck and robiola

grilled courgette rolls stuffed with speck and robiola cheese

Nordic croutons with butter and smoked herring

butter and herring croutons

Dried tomato paté

dried tomato pate

Black olives with orange

black olives with orange

Celery, black olives and corn salad

salad of celery, corn, olives

Five-flavor cheese balls

cheese balls with 5 flavors

Crispy parmesan waffles

parmesan waffles

Quick sauce for croutons with eggs and tuna

Quick sauce for croutons with eggs and tuna

Savory parmesan biscuits

savory biscuits "class =" wp-image-3707

Salmon and fennel appetizer

salmon and fennel appetizer

Quick tuna sauce and spreadable cheese

tuna and cream cheese sauce

Easy and cheap salty Christmas log

salty Christmas log

FIRST COURSES for Christmas Lunch

Cappelletti in capon broth

cappelletti in broth "class =" wp-image-31476 "srcset =" https://i1.wp.com/www.ricettealvolo.it/wp-content/uploads/2021/12/cappelletti-in-brodo-3. jpg? w = 1000 & ssl = 1 1000w, https://i1.wp.com/www.ricettealvolo.it/wp-content/uploads/2021/12/cappelletti-in-brodo-3.jpg?resize=300%2C233&ssl = 1 300w, https://i1.wp.com/www.ricettealvolo.it/wp-content/uploads/2021/12/cappelletti-in-brodo-3.jpg?resize=768%2C595&ssl=1 768w, https : //i1.wp.com/www.ricettealvolo.it/wp-content/uploads/2021/12/cappelletti-in-brodo-3.jpg? resize = 750% 2C581 & ssl = 1 750w, https: // i1. wp.com/www.ricettealvolo.it/wp-content/uploads/2021/12/cappelletti-in-brodo-3.jpg?resize=90%2C70&ssl=1 90w "sizes =" (max-width: 750px) 100vw , 750px

Tagliolini with smoked salmon and cream

Tagliolini with smoked salmon and cream

White lasagna with mushrooms and sausage

White lasagna "class =" wp-image-3898

Meat broth recipe

beef broth

Gnocchetti with cream and smoked salmon

gnocchi with cream and salmon

Crepes with ricotta and spinach in sauce

Crepes with ricotta and spinach in sauce

SECOND COURSES for CHRISTMAS LUNCH

Umbrian stewed cod

Umbrian stewed cod

Roast pork with plums and apples

roast pork with plums

Stuffed veal roulade in casserole

stuffed veal rollè

SIDE DISHES FOR CHRISTMAS LUNCH

Christmas salad of fruit and fennel

fennel salad, apple, oranges

Radicchio, fennel and orange salad

radicchio, fennel and orange salad

THEnsalad with oranges and pomegranate

DESSERTS for Christmas Lunch

Soft chocolate nougat

soft chocolate nougat

Gingerbread cookies

gingerbread cookies

Homemade Ricciarelli

homemade ricciarelli biscuits

Star biscuits with candied cherries

star biscuits with candied cherries

Saplings of orange and cinnamon biscuits

Christmas tree biscuits

Pandoro stuffed with mascarpone cream

Mascarpone cream

And to digest the Christmas lunch we offer you this tasty and fragrant Christmas tea!

Spice Christmas tea

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