The unmatchable pairing of Sushi and the most beloved scotch - Black Dog Triple Gold
Reserve
I have been writing
different pairings with the much-loved Black Dog Triple Gold Reserve but trust
me when I say, Sushi is a great accompaniment to Black Dog’s Triple Gold Reserve.
So much so that, the two can leave you gorging on it and not wanting to stop
for hours.
Sushi according to
Wikipedia:
Sushi is a Japanese
food consisting of cooked vinegared rice (sushi-meshi) combined with other
ingredients (neta), seafood, vegetables and sometimes tropical fruits.
Ingredients and forms of sushi presentation vary widely, but the ingredient
which all sushi have in common is rice (also referred to as shari or sumeshi).
Sushi can be
prepared with either brown or white rice. Sushi is often prepared with raw
seafood, but some common varieties of sushi use cooked ingredients. Raw fish
(or occasionally meat) sliced and served without rice is called sashimi.
Sushi is often
served with shredded ginger, wasabi, and soy sauce. Popular garnishes are often
made using daikon.
Here’s a recipe of
Sushi that I found on the web. Do give it a shot and let me know what you think
of it!
Ingredients
For The Peanut
Wasabi Sauce
· 1
1/2 tsp chopped garlic (lehsun)
· 2
tbsp roasted peanuts
· 1
tbsp sugar
· 2
green chillies
· 1
tsp lemon juice
· salt
to taste
For The Sushi
· 1/2
cup crumbled low-fat paneer (cottage cheese)
· 1/2
tsp ginger-green chilli paste
· 2
tbsp low-fat milk (99.7% fat-free)
· 1/2
tsp freshly ground black pepper (kalimirch) powder
· 24
big- size spinach (palak) leaves
· 2
boiled baby corn , cut into thin strips or 1/4 cup , peeled , boiled and cut into thin strips
· 1/2
carrot , peeled , boiled and cut into thin strips
· 1/4
cucumber , peeled and cut into thin strips
· 1/2
beetroot , boiled , peeled and cut into thin strips
· 1
tsp chopped green chillies
· salt
to taste
Method
For the peanut
wasabi sauce
1. Combine
all the ingredients along with 3 tbsp of water and blend in a mixer to a smooth
paste.
2. Refrigerate
till use.
For the sushi
1. Combine
the paneer, ginger-green chilli paste milk and pepper in a bowl, mix well and
keep aside.
2. Blanch
the spinach leaves in hot water for a while
and refresh them with cold water.
3. Pat
dry each spinach leaf with a tissue or a thin soft cloth.
4. Place
a butter paper on a dry, flat surface and arrange the leaves such that they
overlap each other.
5. Spread
the paneer mixture on the spinach leaves evenly, leaving a gap of ½” from all
the sides.
6. Place
the vegetables at the tapering end of the spinach leaves and sprinkle salt and
green chillies over it.
7. Start
rolling the butter paper, gently pressing it to compress the arrangements.
8. As
you roll the butter paper, gradually unwrap it simultaneously to expose the
spinach leaves.
9. Once
the sushi has been rolled, use a sharp knife to slice the sushi into rings of ½”
width.
10. Serve
immediately with peanut wasabi sauce.
Disclaimer: This
content is meant only for people above the age of 25
No comments:
Post a Comment