Blog-checking lines: Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.
As written before, I am terribly late with this post. This should have been posted around the 14th november, but due to a lot of circumstances, it didn't.
But not blogging it was not an option, because the recipe was so great.
I've never cooked with tea before so this was a challenge. And I am thankful to Sarah that she did challenge us to do it.
I've made tea smoked salmon with wasabi latkes. I've found the recipe at www.foodnetwork.com.
It's really an easy recipe but the unique taste of the smoked salmon combined with the spicy latkes was delicious. My childeren loved it and so did my husband and I.
Next time I blog I hopefully have some pictures of my meadow procect included as well. Due to the fog that's almost all the time around it, I couldn't make them before. But the project is going so quick. But that for the next post.
Here's the recipe for the smoked salmon with wasabi latkes. Enjoy it.
- 1 pound salmon fillet, center cut, skin off;
- 1/2 cup mirin;
- 1/2 cup water;
- 1 tablespoon sugar;
- 1 tablespoon salt;
- 1/4 cup ginger julienne;
- 1 teaspoon toasted Szechwan peppercorns;
- 1 cup long grain rice;
- 1 cup sugar;
- 1 cup oolong tea or black lychee tea;
- 1 piece aluminum foil;
- 2 wet cloths;
Wasabi Potato "latkes"
- 2 cups warm riced potatoes (boiled in salted water, drained well);
- 1 tablespoon butter;
- 1/4 cup sliced green scallions;
- 1 tablespoon horseradish;
- 1 tablespoon wasabi powder mixed with a little water to form paste;
- Salt and black pepper;
- 1 cup all-purpose flour;
- 3 eggs, beaten;
- 1 cup bread crumbs.
Cut the salmon in 4 equal pieces and place in a small hotel pan or baking dish. In a bowl, mix together mirin, water, sugar and salt, stir until dissolved. Add ginger and peppercorns to liquid. Pour brine on salmon and marinate for 1 hour. Pull salmon out of brine and place in a bamboo steamer. In a wok lined with foil add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top. Seal the seam between the bamboo steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Salmon will be about medium rare and should be served warm.
Wasabi Potato "latkes"
In a bowl, mix warm potatoes and butter. Mix in scallions, horseradish and wasabi. Season with salt and pepper. Shape potato mixture into 2 1/2 inch diamater cakes. Dredge the cakes in flour followed by egg and finally panko. Deep fry cakes at 350 degrees until golden brown.