RFJ: Seafood, Sesame and Cilantro - A Trilogy!

I think I may have mentioned in an earlier post, my weird obsessiveness around the number three...

My alarm goes off at 07:09... or occasionally 06:57. I'm eternally greatful that our time system is base 60... cook for 30 seconds, 15 minutes, 45 seconds, lovely... I even make friends' coffee with three 2/3 teaspoons of coffee instead of just 2!

Now... are you still there? I'm not that weird, honest - it's just one of my little quirks ;) I can skip it if I need to... I'd just rather not!

It's not just me - Chinese people consider the number three to be lucky because it sounds like the word 'alive'. And in many other cultures, it is considered a significant number due to the trinity of mind, body and soul.

So anyway, I love that the Royal Foodie Joust has three ingredients, and this month I decided to propogate the three-love by using the three ingredients to make three fingerfoods and three dipping sauces!

The three ingredients were selected this month by Peter of Kalofagas fame, who won last month's joust with this amazing Apricot and Pistachio Cake. He chose Seafood, Sesame and Cilantro/Coriander - as soon as I read the list I knew I was going to have fun with this one!

Seafood, Sesame and Cilantro - A trilogy!

The first of the three is seared marinated tuna (in the middle!), coated with crushed coriander, szechuan pepper corns and sesame seeds. I served this with a thick tahini dressing, complete with a garlicky cilantro swirl.

Secondly, for your delectation, I present sesame-crusted squid (on the right!) with a cilantro and chili yoghurt dipping sauce.

Last, but by no means least - crispy fried wontons (on the left!) with a spicy fish and prawn mousse filling, served with sweet cilantro chili dipping sauce.

I had so much fun thinking up and making these dishes - I hope you like them!

If you like what I've done here, then head on over to the Joust forum and give me a vote ;) But even if you don't, get yourself over there to see the amazing dishes other people have created!

Seared Coriander And Sesame Crusted Tuna

• 4 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp mirin
• 1/2 tsp sesame oil
• 1 tsp grated ginger
• 1 crushed garlic clove
• 3 tbsp sesame seeds, lightly toasted
  
• 3 tbsp coriander seeds
• 1 tbsp szechaun pepper corns
• 2 thick tuna steaks
• ground nut oil for searing
• 1/3 cup sesame seeds (for the tahini)
• Extra virgin olive oil
• Large handful cilantro
• 2 clove garlic, crushed
• 1 tsp rice wine
  
• salt and pepper to taste
  
• Zest and juice of half a lemon
  

Marinate the Tuna...
Mix together the sesame oil, soy, rice wine and mirin with the garlic and ginger.

Cut each tuna steak into long thick strips (give 'em three, four sides or more - your call!) and add to the marinade. Coat well and refrigerate for 30-60 minutes.

Make the Tahini Sauce...
Take the third of a cup of sesame seeds and toast in a dry pan for 3/4 minutes - being sure to keep them moving and not over-colour.

Once cooled, place them in a mini-blender and blend until smooth. Slowly add the EV olive oil until the sauce is still really thick but not like glue!

Add the lemon juice, 1 tsp rice wine, 1 clove of garlic and salt and pepper to taste. Blend again - it should now be a pourable texture (if not add a little water to loosen).

Make the Cilantro Swirl...
In the mini-blender (time-saving secret - I didn't bother washing mine from the tahini ;) place the cilantro, garlic and lemon zest and blend til smooth. Add olive oil until it reaches a pourable consistency.

Put the Sauce Together...

Put the tahini sauce into the serving dish, then add a dollop of blended cilantro. Attempt some swirly things... probably twice... (I had hoped this was going to come out more 'cheffy' than this - but it wasn't to be! ;)

Cook the Tuna...
Once the tuna has finished marinating, remove it from the fridge.

Pound the coriander seeds and szechuan together until coarsely ground. Place this mixture onto one plate - and the toasted sesame seeds onto another.

Remove the tuna from the marinade and coat each length in either the sesame seeds or the spice mix.

Heat a little oil in a very hot pan, and sear the tuna for no more than a minute on each side - the centre should still be very pink!

Serve!
Slice the tuna and arrange on serving dish with the tahini cilantro dipping sauce.

Sesame Squid With Cilantro Yoghurt Dip

• 1 medium squid, cleaned
• oil for deep frying
• 1 cup milk
• 3 tbsp sesame seeds, toasted and cooled
• 4 tbsp cornflour
• 1 tbsp plain flour
• 1 tsp ground coriander
• 1 large handful cilantro
• 1 green chili
• 3/4 cup natural yogurt
• 2/3 drops of sesame oil
• lemon juice, sugar, salt and pepper to taste

Prepare the Squid...
Cut the squid into strips and gently criss cross the inside to create a hatch pattern.

Place into the milk and refrigerate for 2 hours.

Mix the corn flour, flour and sesame seeds together in a food bag.

Once the squid has soaked, remove from the milk, shaking off the excess, then place in the bag. Shake bag thoroughly until the squid is well coated.

Remove the squid from the bag and place back in the fridge for at least half an hour - this is what makes the batter so crunchy!

Make the Sauce...
In a mixer, blend the cilantro and the chili together until fairly smooth. Turn out to a bowl and add the coriander and the yoghurt. Mix well, then add lemon juice, sugar, salt and pepper to taste.

Refrigerate until required.





Cook the Squid...
Heat the oil until a cube of bread browns in 30 seconds.

Gently drop the squid in - shaking to separate, and being sure not to overcrowd the pan.

Cook for approximately 45 seconds, then remove and drain on some kitchen paper.

Serve with the chili cilantro dipping sauce, and enjoy!

Spicy Seafood Wontons with Sesame Chili Dressing

• 300g white fish (I used cod!)
• 100g prawns
• 1 tsp sesame oil
• 12 wonton wrappers
• 2" piece ginger, finely chopped or grated
• 2 cloves of garlic, crushed
• 2 tsp fish sauce
• Zest of 1 lime
  
• 2 thai red chillies, finely chopped
  
• 2 egg whites
• 50 ml rice vinegar
• 50 ml water
• 75g sugar
• 1 tsp cornflour
  
• 1 tsp sesame seeds, lightly toasted
  
• Soy sauce to taste
  

This made way more fish mousse than required - but can be used for great leftovers!

Prepare the Fish Mousse...
In a food processor, blitz the white fish until pretty smooth. Add one egg white, one chili, half the ginger, half the garlic, the lime zest, sesame oil and half the fish sauce and blitz again until it becomes 'spongey'.

Roughly chop the prawns and mix into the fish mixture with a spoon or your fingers. (Don't blend this time - we want the prawns to remain fairly intact!)

Prepare the Sauce...
In a mini-blender, blend the other half of the ginger, the other half of the garlic, one chili and a handful of cilantro until finely chopped but not totally pureed.

In a small pan, bring the rice vinegar/ water and sugar to the boil and simmer for 10 minutes. Mix the cornflour with a spot of water then add to the syrup, with the ginger/garlic mix and a couple of drops of sesame oil. Simmer for another minute or so and remove from the heat.

Prepare The Wontons...
Whisk together one egg white with a little water.

Place a wonton wrapper on a lightly floured surface and brush with the egg white mixture. Place a small teaspoon of filling in the middle and fold over, gently squeezing out all the air and pressing the edges together. Make into a shape if you want - I just kinda folded the long corners in and stuck them togther... I had a crazy idea about pan-frying the seam with a sesame seed mix. Which didn't work out - more on that in a sec!

Place in a steamer (make sure they aren't touching!!)

Cook the Wontons...
Once they are all prepared, steam for 4-5 minutes, then remove from the heat...

... right, so it was at his point that things started to go wrong... some of my wontons were touching - and when I tried to separate them the wrapper tore...

Emergency re-think required. My original thought had been to coat two side of the wonton in sesame seeds and pan-fry for a minute or two to give a lovely crunchy edge. But that wasn't going to work with my poor little torn wontons... So, noticing that my oil was nicely hot I decided to briefly deep-fry them instead!

Woo hoo - they were delicious! Make sure the oil is really nice and hot - these have already been cooked, we're just crisping them up. Fry for a minute or two then drain on kitchen paper.

Beware - they are still sticky little buggers, don't do too many at once - and keep them moving!

Serve!
With a squeeze of lime juice and sweet chili and cilantro sauce!

Indian Spiced Tuna Fish Cakes

Following on from the success of my Thai spiced tuna cakes, I was looking forward to having some spare mashed potato to have another go... but in the end I got fed up with waiting (it's almost summer now - why would I mash potato?! Especially when I can cook with gorgeous Jersey Royals!)

So anyway, I toddled out and bought some old floury potatoes. Came home and boiled them whole in their skin before passing through a ricer. Now here's a good tip for you: If you're using a ricer you don't need to peel the potatoes first! Just chuck em in and squish! Yay! And although it's much quicker to dice up the potatoes before boiling... don't do it. The potato gets waterlogged and loses starch, therefore the dough doesn't work as well. And if that wasn't enough, they don't even taste half as good! So - boil whole, then rice without peeling. Easy peasy!

Anyway - on from the mashed potato preparation... Oh, hang on, one last thing! If you do rice them, then spread them out on a chopping boil after ricing and leave for at least 10 minutes. This lets excess water evaporate away, and also lets them cool down. Both these thing will give you better tattie dough!

Riiiight... deep breath, step away from the mashed potato!
So anyway, this time I decided I wanted to go with more Indian flavours - and I used chickpeas to bulk them out into a main meal rather than an appetizer.

Hey, whaddya know - turns out I don't actually have anything else to say!

Indian-Spiced Tuna Fish Cakes

Don't be put off by the long ingredient list - it's mostly spices!

• 1/2 tsp cumin seeds
• 1/2 tsp black mustard seeds
• pinch fenugreek leaves
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1/2 tsp cayenne pepper
• 1/2 tsp garam masala
• 1 cup mashed potato - preferably cold
• 400g tin chickpeas, rinsed and drained
• 1 tin tuna, drained
• 1 clove garlic, crushed
• 1" piece ginger, grated
• 2 banana shallots, halved and thinly sliced
• 1 egg yolk
• 5 heaped tbsp plain white flour
• Ghee
• Salt and pepper to taste

Prepare the chickpea mixture...
Heat a tablespoon of ghee over a medium heat and add the mustard seeds, cumin seeds and fenugreek leaves. Fry until mustard seeds start to pop, then add the shallots, ginger and garlic and fry until soft.

Add the rest of the spices and a few tablespoons of water, and continue to fry for another couple of minutes. Add the chickpeas and cook out for 5-10 minutes. Taste and adjust seasoning as required. Once the cooking is finished, lightly crush the chickpeas with a masher - don't mash them though as you want to save some of the texture!

Also, don't let the mixture dry out - but make sure you don't add too much water. This is going to be part of your dough, if it's wet it'll be messy!

This can be made in advance - along with the mashed potatoes to throw together at the last minute. I wouldn't advise preparing the whole dough in advance as it may go sticky...

This is the chickpea mix just before crushing - it was so tasty!! I'd have been quite happy to just have eaten this as it was with naan bread!

Make the dough...
Add the mashed potato to the chickpeas, along with the egg yolk and flour. Mix well, flake in the tuna and mix again. Have a little taste and adjust the seasoning as required. If the mixture is very soggy add more flour.

Cook!
I used cookie cutters to mould my fishcakes - a bit of a palaver, but they looked pretty! Make sure you oil them first!
Heat a dab of ghee over a medium heat and place the ring into the pan. Spoon the mix into the ring and cook for 3/4 minutes. Ease the cake out of the ring, and turn - cooking for another 3/4 minutes on the other side.
Repeat until they're done - keep finished ones in the oven until ready.

Serve!
I served mine with salad - they were flavourful enough not to need a sauce. However, a nice raita and a spicy tomato and chili sace would have worked very well!

Thai Spiced Tuna Cakes

I had some mashed potato left overs a few days ago and was going to use it to make crab croquettes. But then I used the crab meat to make a rather lush Vietnamese Noodle Salad - and my plan for crab croquettes was transformed into these Thai-influenced tuna cakes.

Super quick, super easy and very tasty!

Thai Spiced Tuna Cakes

Made about 12 cakes

• Left over mashed potato (about 1.5 cups I think!)
• 1 tin of tuna, drained
  
• 1 spring onion, shredded
  
• 1" piece ginger, grated
  
• 2 cloves garlic, crushed
  
• 2 Thai red chillies, finely chopped
• The zest of 1 lime
  
• 3 tbsps white flour, plus extra for dredging
  
• Handful cilantro, roughly chopped
• Oil for shallow frying

How easy is this...?
Mix together all the ingredients, except the tuna (and the dredging flour and oil!) and mix until well combined. Flake the tuna into the mix, and gently combine - try to leave some decent sized bits!

Pinch off a ball of the mixture, flatten with your hands, and dredge in flour - shaking off the excess. Fry in an oiled medium heat pan for 3/4 minutes each side, or until nicely browned.

Serve with the dipping sauce of choice - I used sambal brandal, but sweet chilli sauce,, or even just a squeeze of lime juice would work just as well - it all depends on what you fancy!!

Italian Cookery Course: Seared Tuna with Puy Lentil Salsa

This recipe is from last week's Italian cookery class, which I missed because my dad was visiting. I made it last night - and thoroughly enjoyed both cooking and eating it!

The original recipe called for salmon, but the salmon I had available didn't look as nice as the tuna. I also reduced the quantity of olive oil - the one I used is pretty fruity, so I didn't need as much.

Seared Tuna with Puy Lentil Salsa

This recipe is adapted from the one I was given at my Italian cookery course by Francis Adou.

• 2 tuna steaks
  
• 4 tablespoon of olive oil
• 100 g puy lentil
• 50g coriander leaves
• 4 large tomatoes
• 1 red onion
• 1 red chilli
• The juice of one lime

Wash the lentils, the boil 400ml of water then add the lentils, simmer and covered, for 30-35 minutes or until the lentil are tender but still have some bite and retain their shape.

While the lentils are cooking, blanch the tomatoes for 1 minute. Remove them and slip the skins off, then halve and squeeze out the seeds. Chop the flesh into small pieces.

Finely chop the chilli (I left the seeds in as it wasn't too hot a chilli - but you should adjust this according to taste. I think what you want is the flavour, and an edge of heat - rather than hot!), onion and coriander and set aside.

Whisk or shake the lime juice and oil together to make the dressing - then season with salt and pepper.

Once the lentils are cooked, empty into a bowl and toss with the dressing while still warm. Taste and adjust seasoning if required. Add the onion and tomato mixture, mix well and set aside.

Prepare the tuna by rubbing with olive oil and a sprinkling of salt and freshly ground black pepper. Heat a frying pan until it's very hot.

Place the fillets in the frying pan and sear for about 1 minute on each side. The inside should still be dark pink.

Serve the salsa with the tuna placed on top.

My smug and tasty bean salad!

Well, after my speedy efforts to cook myself a quick dinner last night, I found myself with time to spare to make something nice and healthy to bring to lunch today!

After going for sushi on Saturday night, and snacking on pork gyozas when watching Terminator 2 on Sunday, I was feeling somewhat Japanese inspired, and decided to do something with edamame beans (soybeans) - but I can't take credit for the salad idea, as I nicked it from from Marks and Spencers...!

It tastes fabulous, and is super healthy. Unfortunately since I started typing this I've scoffed a choccie biscuit - but I still feel fairly virtuous!

Tuna and Bean Salad with a Spicy Sweet Chilli Dressing

Now, I have absolutely no idea what quantities I used - so am going to use handfuls! I made enough for 2 lunches - add or remove from this as required... Though it will keep for a couple of days in the fridge - just don't put the dressing on until you are ready to eat it. I reuse an old vitamin bottle to take salad dressings to work - then just shake it up and pour it on!

• 200g tin tuna steaks
• Large handful of broad beans (I used frozen)
  
• Large handful of edamame beans (I used frozen)
• Large handful of sugarsnap peas
  
• 100g fine green beans, chopped into 1cm long pieces
• Small handful of chopped coriander
• 2 large handfuls leafy salad (I wanted to get rocket for this, but the shop didn't have any - so I tried pea shoots instead - lovely! Watercress would also work well)

Cook the broad beans , edamame and green beans for 3/4 minutes, or until just tender, then plunge into iced water to refresh. Drain well.
Divide the cold cooked beans between two dishes.
Place a handful of the salad leaves on top of the beans and top with the coriander.
Scatter over the sugarsnap peas.
Flake the tuna steaks and divide between the two dishes.

The dressing:
6 tbsp sweet chilli sauce
Juice of one lemon
Dash soy sauce
2 tbsp olive oil

Shake dressing ingedients together well, and pour over salad just before eating.

Pain in the neck pasta!

Well, I had lots of good intentions today of going to my seafront fish monger to buy some lovely fresh fish for tea tonight... but somehow managed to trap a nerve in my neck! So my walk by the sea was changed for an afternoon with the cats, and fresh fish to a larder pasta dish! The key criteria was that it had to be simple to make - with minimal neck movement...

I fancied a smooth sauce, that would cling to the pasta - if you prefer not to blend the sauce, then chop the pepper to an appropriate size. Either way, you may want to roast the red pepper off first for extra sweetness - but that was way too much effort for me today!

• 1 tin tuna steak
• 1 400g can of tomatoes
• 1 red pepper
• Small handful dried mushrooms
• 1 clove garlic, crushed
• 2 tbsp olive oil
• 1 tsp sugar
  
• Salt and pepper to season
  
• pasta to serve - I used linguine

I put the dried mushrooms in a cup of warm water to soak for 30 minutes. (Sat down an watched an episode of Barefoot Contessa!)

Once the mushrooms were soaked, I roughly chopped them along with the red pepper. Over a medium heat, fry the pepper, mushrooms and garlic in the olive oil for a couple of minutes. Strain the soaking liquor from the mushrooms to remove grit, then add to the pan. Add the tomatoes, sugar and season.

Let all this simmer for at least 20 minutes - though longer cooking won't hurt it at all. (I had another wee sit down and watched Jamie Oliver!)

Once the sauce has cooked, blend it up to a smooth, thick sauce and add flaked tuna.

Serve with the cooked pasta of your choice!