Tag: shellfish

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

Chicken strips in a pan (soft and tasty) Recipe in 7 minutes! – Gordon Ramsay’s version

Chicken strips in a pan


The Strips of chicken I'm a second dish of meat, greedy! Variant Chicken with lemon. It is about Chicken breast sliced ​​in small strips precisely "rags"Cooked in the pan with very few ingredients: water, herbs or spices of your choice and a pinch of Flour; that they will form a succulent cream that wraps the strips of chicken making them very soft, creamy, and incredibly tasty! Ready on the table in 7 minutes!

Chicken strips in a pan

For the quick and easy preparation, you can use the whole chicken breast to cut, the slices or buy directly some strips of chicken. The result it does not change!

It's about a extremely versatile recipe and that you can realize in a thousand variations! You can use water + spices or herbs aromatic of your choice : turmeric, chopped rosemary, paprika, curry . Or when using the broth instead of water! As well as, you can use the potato starch instead of flour to make your shredded chicken too gluten free!

Perfect among the Second courses saves dinner or lunch! to combine with a tasty Purée or Polenta! When time is running out but you don't want to give up a delicious dish that even children love!

Discover also the:

Chicken curry (the original recipe with step-by-step photos to make it creamy and delicious)

Recipe Chicken strips

PREPARATION TIMES

Preparation Cooking Total
2 minutes 5 minutes 7 minutes

Ingrediants

Quantity for 2 people

  • 300 gr of chicken breast
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon and a half of flour (or potato starch or cornstarch)
  • a level ladle of water or vegetable broth + 1 teaspoon of turmeric or curry or finely chopped rosemary or other herbs or spices of your choice
  • salt
  • pepper (optional)

Method

How to make Straccetti

First of all, slice the strips of the size of 4 – 5 cm

Then in a large pan mix together oil, 1 tablespoon of flour, a ladle of broth or water with spices of your choice, I put a little turmeric:

how to make chicken strips

Finally, flour the strips with the remaining flour.

Then place the pan on the fire for half a minute, always turning, immediately pour the strips and over low heat swirl, you will see that they will cook slowly and a cream will congeal.

If you see that it is too thick, add 1- 2 teaspoons of water. Time 4 – 5 minutes and they will be ready and very soft, stir in a pan adding salt and pepper if you like.

Yours are ready Strips of chicken

strips of chicken

Enjoy them hot!

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the original Friulian Potato Frico recipe (step by step) – Gordon Ramsay’s version

Friulian potato frico


The Frico it's a second dish very tasty, typical of the Friulian cuisine, in particular of the Carnia. It is a patty based on grated potatoes blanch e Montasio cheese of various seasonings; first cooked together in the pan where they will form a soft, mellow and stringy compound ; then transferred to a pan to form the typical golden and browned outer crust from licking his mustache! A goodness that has poor and peasant origins, today recognized as an agri-food product and traditional of Friuli. that comes tasted hot accompanied by Polenta! Do you want to prepare it at home? Here is for you Frico recipe with all Advice And Tricks illustrated step by step to realize the truth Friulian potato frico: fragrant, enveloping, from the perfect texture and from unparalleled gluttony!

Friulian potato frico

Like any traditional recipe they exist different versions and many small ones regional variants. There are those who do not cook potatoes and grate them raw, others even add them boiled. What I give you today is there Original Frico recipe given to me by Trieste friends. Infallible!

It's about a simple recipe, where the freshly blanched potatoes. Step required to bind the mixture! You will employ a few seconds to make the dough. L'only difficulty lies in the realization of the external crust! The secret is to use a no stick pan: add a oil background (once used the fat of lard) e spin continuously so that your frico is formed turn into a tartlet with crust without sticking! in the procedure you will find all the advice!

Perfect not only as a second course, a bit like potato gateau and flan is also ideal as single dish! if presented in small quantities also as starter! Try it soon, believe me, you'll love it!

Discover also:

Potato Rosti (the perfect recipe to have them crunchy and tasty without grease!)

Frico recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes 30 minutes 50 minutes

Ingrediants

Quantity for 6 people – 1 pan of 20 cm

  • 600 gr of raw potatoes
  • 400 gr of Montasio cheese (half seasoned – half semi seasoned)
  • 1 large onion
  • extra virgin olive oil
  • salt

Method

How to make the Frico

First of all, peel the potatoes and blanch them whole for about 10 – 12 minutes in boiling water. They must be slightly soft, neither too soft nor flaky!

Meanwhile, peel the onions, cut them very thin and let them dry in a pan with 1 tablespoon of oil for a few minutes, they must be soft and blond.

And then. when the potatoes are ready, drain and grate them with a grater with large holes in a bowl.

In another bowl, grate the Montasio

grate the potatoes for frico

Then add the grated potato mixture to the by now very soft onions, turn and let it mix for 2 minutes, then add the Montasio and turn everything together. Add the salt, you will see that it will gradually become a stringy and creamy dough in 15 minutes:

how to make frico

At this point, put the mixture aside. Clean the pan and add 1 tablespoon of extra virgin olive oil. Let it heat on the stove for 2 minutes. The pan must be hot.

Then add the potato mixture, flatten and swirl with the pan, so it doesn't immediately stick!

Finally, cook over high heat, always swirling for at least 10 minutes. You must feel that the bottom is well detached and compact. Then turn like an omelette on a serving dish and cook in the exact same way on the other side as well.

how to cook potato frico

Turn over one last time if the previous part had little crust formed.

Finally, serve yours hot Frico:

Frico "width =" 630 "height =" 945 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_881_the-original-Friulian-Potato-Frico-recipe-step-by-step-Gordon-Ramsays-version.jpg 630w, https: // www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Frico-200x300.jpg 200w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_881_the-original-Friulian-Potato-Frico-recipe-step-by-step-Gordon-Ramsays-version.jpg "/><noscript><img class=You can also keep it for the next day and heat it both in the pan and in the oven.

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