Roast Carrot Nori Roll, Wild Berry Barbecue, Kale and Spinach Pesto.
Cooked Sushi Rice
5 Nori (seaweed sheets ).
1 large carrot (not peeled, but scrubbed clean), roasted 20 minutes, covered in oven at 325 degrees, sliced into long strips, length of Nori sheets.
1 cucumber, peeled and deseeded, sliced into long strips, length of Nori sheets.
1 ripe avocado, peeled and pit removed, slice into strips.
1 1/2 cup of pea shoots.
Also: A sushi rolling mat, a water – finger bowl.
How to cook the rice
1 1/2 cup of short grain rice (sushi rice ).
2 cups of water.
1 oz. of fresh ginger root.
Rice seasoning
1/4 cup apple cider vinegar.
3 tbs of sugar.
pinch of salt.
Place rice in a mixing bowl, cover with cold water and mix gently, drain and repeat three times until water is nearly clear.
Strain rice, and put into a medium sauce pan, add measured water and ginger root.
Bring rice and water to a boil. Once boiling cover rice, reduce heat and gently simmer on low heat for 22 minutes. DO NOT REMOVE LID
AT ANYTIME!
After 22 minutes remove rice from stove STILL COVERED! Let rest for 20 minutes.
To make rice seasoning
Bring sugar, vinegar and salt to a boil. Set aside.
Spread cooked rice into a flat bottomed bowl or tub, using a wooden spoon, slice through the rice at a 45 degree angle, while slowly pouring vinegar seasoning over rice to distribute evenly.
Let rice cool to room temperature , cover with a damp cloth and set aside.
Assemble the Nori Roll
Place long side of the Nori sheet lengthwise on bamboo mat, 1/4 inch from mat edge, shiny side down.
Dip both hands in finger bowl, shaking off excess. Working from one side to the other, spread a handful of rice evenly over Nori leaving a 1 – inch strip uncovered on the long side farthest from you.
Gently rake fingers across rice to spread evenly. Build a small edge/mound of rice along edge nearest the uncovered Nori strip to help fillings in place.
Layer fillings evenly, making sure filling extends completely to both ends.
Using your index finger and thumb, pick up edge of bamboo mat nearest you. Place remaining fingers over fillings to hold them as you roll mat forward tightly, wrapping rice and Nori around fillings.
The strip of Nori without rice should still be visible. Dip one finger in water and gently brush over Nori border.
Press gently and continue rolling forward to complete the roll. Gently press mat to shape and seal the roll.
Unroll mat, and place roll on a cutting board.
Wipe a sharp knife with a damp cloth and cut roll in half, rotate each half, and cut ends even, each half then in half again, to end with 8 servings, wiping knife each time between cuts.
Wild Berry Barbecue Sauce
3 1/2 cup of frozen mixed berries (Blueberry, Raspberry, Strawberries )
2 cup water
1 cup orange juice
juice from 1 lemon
1/2 cup apricot preserve
1/2 cup sundried tomatoes
1/2 cup dark brown sugar
1/4 cup molasses
1/4 cup apple cider vinegar
1 table spoon Dijon Mustard
1 jalapeno pepper
1 1/2 teaspoon chili powder
1 teaspoon paprika
3 cloves of garlic
1/2 teaspoon fresh chopped ginger
salt to taste
Place all the ingredients in a saucepan. Using a handheld blender, blend all ingredients to semi-smooth consistency.
Bring pot to a simmer on medium heat, stirring occasionally.
Let it simmer for 30 minutes.
Taste the sauce and adjust salt and acid if needed.
Cool and keep in refridgerator.
Kale and Spinach Pesto
2 cups chopped fresh kale
2 cups fresh spinach
1 cup basil
1/2 cup blanched almonds, Toasted
zest of 1 lemon
juice from 1 lemon
3 cloves of garlic
1 cup of olive oil
1/4 teaspoon of salt
fresh Ground pepper
Rinse and pat dry kale, cut out the inner stem and discard, roughly chop/slice the kale.
Place the Kale, Spinach and basil in a food processor, add the almonds.
Pulse for several seconds until mixture is roughly chopped.
Add lemon zest and garlic. Pulse again several times. Using a rubber spatula, clean the sides of the food processor.
Slowly add the olive oil by pouring into mixture while blender is running.
Finally, add lemon juice.
Season with salt and pepper to taste.
Remove to a storage container, and serve on the side of barbecue sauce next to the roasted carrot – Nori rolls.
Enjoy.
For information visit www.twochefsrestaurant.com.
