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Then, starting with the edge nearest you, slowly and carefully begin to roll the sausage up, keeping the roll
as tight as possible. When you have just got the roll started, tuck in the side edges on top of the rice
mixture and continue rolling. The sausage is sealed by the unfilled bit of nori at the far edge. Your first
sausage will almost certainly be a complete mess (unless you made a lot of Blue Peter items as a child)
but persevere and after two or three you will be working with the dexterity of a Japanese sushi chef.
You can eat the sausages cold with an oriental salad, but I think they are most delicious hot. To heat
them, you really need a microwave – on a fairly high-powered microwave it takes about 30 seconds per
sausage, but you should experiment with your machine.
For the Pepperonata and Arame
4 red peppers, in fat long strips
4 yellow peppers, in fat long strips
3 tbsp olive oil
1 large onion sliced to half circles
2 cloves garlic crushed
3 tbsp olive oil
1 tin tomatoes whizzed
1 packet arame, soaked for about thirty minutes and drained
1 good sized bunch of flat parsley, finely chopped
Method
Preheat the oven to 220c(425f/gas mark 7). Roast the pepper in 3 tbsp of the olive oil until going tender
and beginning to colour.
Meanwhile make the tomato sauce. Sweat the onion and garlic in the second 3tbsp of olive oil until the
onions are very tender. Add the pureed tomatoes and simmer for about 20 minutes.
Add the roast peppers, the drained arame and the chopped parsley. Reheat and check the seasoning.
Serve warm but not piping hot with the nori sausages.
Field Mushrooms Stuffed with Roast Tofu
and Shallots
Ingredients for the marinade
150ml (5floz) dark soy sauce
150ml (floz) red wine
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