Explore More UK - Spring 2021

RECIPES
Japan
TEMAKI SUSHI
Serves 4
INGREDIENTS:
• 200g (7oz) sushi rice
• 60ml (2 fl oz) rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 pack sushi nori sheets
FOR THE FILLINGS:
• Sushi grade fresh tuna
• Salmon roe
• Teriyaki chicken
• Avocado
• Cucumber
• Shrimp
• Wasabi
• Sushi ginger
1. Cook the rice according to the
packet instructions. Mix the rice
vinegar, sugar and salt and stir
through the rice. Allow to cool.
2. Cut the nori sheets in half and
assemble all the fillings, cut into
small 10cm (4 inch) strips.
3. To assemble the temaki, spread
a layer of rice over each nori sheet,
then add fillings to taste. Roll into a
cone shape, and moisten one edge
before pressing to seal.
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TROLLKREM
Serves 4
INGREDIENTS:
• 2 egg whites
• 6 tbsp lingonberry jam
• 1 tsp vanilla extract
• 1 tsp caster sugar
TO GARNISH:
• Lingonberry jam
Norway
1. Place all the ingredients into
the bowl of a food mixer (make
sure the bowl is really clean).
2.Whisk on the highest setting
until the mousse increases in
volume and forms soft peaks.
3. Serve piled into individual
glasses and garnish with some
extra lingonberry jam.
BLACK RISOTTO
Serves 4
INGREDIENTS:
• 450g (1 lb) cherry tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 450g (1 lb) squid, prepared and sliced
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• 1.2l (2 ½ pints) fish stock
• 2 tbsp butter
• 1 small onion, chopped
• 355g (12 ½ oz) Carnaroli risotto rice
• 150ml (5 fl oz) white wine
• Salt and pepper
• 1 x 4g sachet squid ink
1. Prepare the cherry tomatoes. Blanch briefly
in boiling water, then remove with a slotted
spoon, peel and chop.
2. In a frying pan, heat the olive oil, then add
the crushed garlic and the squid. Sauté really
fast and remove from the pan as soon as the
squid starts to curl. Reserve and keep warm.
3. In the same pan, add a further 2 tbsp of
olive oil and the chopped garlic. Fry the garlic
until golden and then add all of the chopped
cherry tomatoes. Cook gently until reduced
and thickened, then add in the squid. Season
with salt and pepper, then keep warm.
4. For the risotto, heat the fish stock in a
saucepan, then in a heavy-based pan melt
the butter, add the onion and cook for
five minutes until soft without colouring
the onion. Add the rice and stir well,
coating in the oil, then add the white wine.
Cook the rice until all the wine has been
absorbed, stirring all the time.
5. Begin to add the warm fish stock, a ladle
at a time, stirring the risotto constantly and
never allowing it to dry out. Add the squid
ink to the risotto and keep stirring, then keep
adding the stock until the rice is just tender
and the risotto is slightly runny. This should
take approximately 15 minutes or so.
6. Serve the risotto and top with the squid
in tomato sauce.
SPRING 2021 | VIKING.COM 37