Archive for the ‘avocado’ Category
Step-by-step sushi
Serves 6 as a light meal.
You will need:
2 ½ cups (540g)
koshihikari rice*
33/4 cups (935ml) cold water
½ cup (125ml) rice vinegar
2 tbs caster sugar
½ tsp salt
6 nori sheets*
200g fresh salmon, cut into 1cm-thick batons
1 avocado, halved, stoned, peeled, thinly sliced
Light soy sauce, to serve
Wasabi paste, to serve
Pickled ginger, to serve
- Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly.
- Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or until rice is cool.
- Place a sushi mat on a clean surface with slats running horizontally. Place a nori sheet, shiny-side down, on the mat. Use wet hands to spread one-sixth of the rice over the nori sheet, leaving a 3cm-wide border along the edge furthest away from you.
- Place salmon and avocado along the centre of the rice. Hold filling in place while rolling the mat over to enclose rice and filling. Repeat with remaining nori, rice, salmon and avocado.
- Use a sharp knife to slice sushi widthways into 1.5cm-thick slices. Place on serving dishes with soy sauce, wasabi and pickled ginger, if desired.
*Koshihikari rice is a short-grain rice that has a soft, sticky texture when cooked. It is available from supermarkets and Asian grocers.
*Nori sheets are thin layers of dried seaweed and are available from supermarkets and Asian grocers.
Chicken Avocado Casserole
I found this on the back of my Kosher salt box, so I’m writing this down before recycling it. Hope to make it soon. Yummy avocado! I’ve been so busy and a bit down and out when I’m not busy…well, I’ve been both. Heh heh – what skills!
7 Tbs. butter, divided (I hear the EVOO getting called from the bench)
1 Tbs. olive oil
8 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 cup light cream
1 cup chicken broth
3/4 tsp salt
1/4 tsp ground black pepper
1/2 cup grated Parmesan cheese
2 dashes hot pepper sauce
1/2 tsp dried rosemary, crushed
1/2 tsp basil
3 cups (8 oz.) sliced fresh mushrooms
1/4 cup sherry
1/2 sliced almonds, toasted
1 or 2 avocados
Preheat oven to 350º. Melt one tablespoon of butter (EVOO) in a large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9×13 baking dish and set aside. Melt 4 tablespoons butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season with salt, black pepper, parmesan, hot pepper sauce, and herbs.
Set aside.
Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Back uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.
Serves 8. Prep time: 25 minutes Cook time: 35 minutes
Avocado-Lime Salsa
I recently bought a bag of 10 limes. Paul looked at me with austerity when I shared this information with him a few days later and asked,”Why?” I just wanted them. They looked green and refreshing. Now they are in the fridge. The man used one tonight to make zucchini bread. Nice twist. We’re going camping this weekend and these tasty loaves are great to have on hand for a quick breakfast before a bike ride or hike or a swim in a kettle pond.
This recipe for salsa is one that I will have to make as soon as we return from the trip, with some of the limes we have. It’s one that I haven’t made in years, but I remember it being super delicious. It was one of the recipes from the Summer of 2004…the summer of love!!! Right, Paul? ‘Member the summer of love?
Enjoy!
1 lg. avocado, pitted, peeled, chopped
1/2 cup tomato, diced
1/4 cup red onion, diced
1/4 corn (best if pan-seared and toasted)
2 Tbs. fresh cilantro, chopped
1 Tb. fresh lime juice
1 Tb. canned chilis, drained and dice
Salt to taste
Combine all ingredients. Cover and chill for 1 hour.
