Festive Season Recipes

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Sushi rolls – assorted fillings
Makes 2 rolls, approx 12 - 16 pieces. We will make one regular and one inside out roll on the session

  • 150g sushi rice (you need 50g rice per roll, but I always make some extra rice)
  • 30ml rice wine/sushi vinegar
  • 1 Tbsp/20g white sugar
  • 1/2 tsp/2g salt
  • 3 nori sheets (2 needed, one extra in case) 
  • 80g fish filling: You need approx 35-40g fish per roll (assuming you adding at least 1 other ingredient). Buy whatever you you prefer. Some options include:
    • Sashimi grade salmon/tuna  (buy as one piece so you can cut yourself, or ask fishmonger to slice into strips for maki rolls)
    • Crab sticks
    • Cooked prawns 
    • Smoked salmon 
  • Veg Fillings: These are optional and entirely depend on what you want to put in your roll. I would use one vegetable item if using fish (e.g. salmon and avocado) and two vegetables if not using any fish (e.g. avo and red pepper). ​
    • 1/2 x Avocado
    • 1/4 English cucumber
    • Red pepper
    • Carrot
  • 20g sesame seeds (black or white)
  • Soy sauce for dipping
  • Wasabi
  • Sushi mayonnaise (optional)
  • Pickled ginger (optional)
 
Make the Rice:
  1. Rinse the rice three times until the water is no longer cloudy
  2. Place rice in a pan or rice cooker
  3. Cover with water to ratio 1:1.2 (same water to rice plus extra 20%) - For 150g rice that's 180ml water
  4. Add a pinch of salt
  5. Put lid on pan/rice cooker 
  6. In a pan: Bring water up to boil and them immediately turn right down to low, and cook for 10 minutes, then turn off the heat and leave with lid on to steam for an additional 10 minutes. 
  7. In a rice cooker - just switch on and let the cooker do all the work. 
  8. While the rice is cooking, make the seasoning liquid, and start preparing the fillings (SEE BELOW FOR METHOD)
  9. When the rice is cooked and steamed, pour over the sushi seasoning and mix through. Start with half the liquid first and mix through very gently because you don't want to break the rice, just cut the seasoning liquid in with a rice paddle/spatula. Taste and add more seasoning as you desire. 
  10. Turn the seasoned rice out onto a large tray and use the rice paddle/spatula to gently spread out - leave to cool (you can turn it over once or twice to assist cooling

Make the seasoning and prep fillings (while the rice is cooking):
  1. Prepare the sushi seasoning by placing the rice vinegar, sugar and salt in a small pan and turning heat on, then stir just long enough to dissolve the sugar/salt (about 30 seconds - 1 minute) - leave aside to cool
  2. Prepare all your fillings by cutting into strips and reserving on a tray  
​
Make the rolls: 
  1. Lay out your sushi mat
  2. Place a nori sheet on top, smooth side to the mat, rough side up (**you can trim the nori sheets by 1/4 to make smaller sized maki - I do this)
  3. Wet your hand and take a good sized portion of rice into your hand, in a kind of oval shape 
  4. Place this rice "ball" onto the left middle of the nori sheet and spread the rice across horizontally to the right of the sheet, then press it out gently up and down the sheet, adding more rice as you need, and leaving a clear 4cm (approx) section at the top
  5. If using wasabi, spread a small amount in a line across the middle of the sheet
  6. Place a line of fish/veg filling across the sheet
  7. Add sushi mayo, sesame seeds, ginger if using
  8. Wet the top of the nori sheet (use your finger dipped in water) as this will help the roll to hold closed
  9. Make sure the bottom of your nori sheet is in line with the bottom of the sushi mat. 
  10. Now, roll the sushi up using the mat to guide and help shape (remember how you were shown in the class or see a demo online)    
  11. Cut into slices - you need a very sharp knife for this - serrated best
  12. Repeat with all the nori/rice/fillings
  13. Place on a platter with a ramekin of soy sauce, some pickled ginger and wasabi

Note: If making inside out rolls, follow the method above to the end of point 4 above, then flip the nori with the rice on, so that the rice is touching the mat. Proceed with the rest of the method. Before cutting into slices, roll the inside out roll in sesame seeds or fish roe


Utensils
  • Scale
  • Sushi mat
  • Med pan (with lid) OR rice cooker
  • Small pan (with lid)
  • Sieve,
  • Rice paddle/spatula
  • Small/med bowl,
  • 2 x chopping boards (1 fish, 1 veg),
  • Sharp knife (serrated ideal)
  • Med tray
  • Mixing spoon
  • kitchen paper towel
  • serving platter
  • ramekin (for soy)
Mini quiches with Brussels, chestnut & EITHER bacon OR mushrooms: 
Makes 12 
  
  • 1 sheet ready rolled shortcrust pastry   
  • 1/2  med onion or 1 small onion (red or white)
  • 100g mushrooms OR 100g bacon (4 rashers)
  • 80g Brussels sprouts (3 large, 6 small approx)
  • 1 clove garlic
  • 3 leaves sage
  • 50g whole chestnuts
  • Salt
  • Pepper
  • 10ml olive oil 
  • 1 large egg 
  • 125ml single cream 
  • 25g blue cheese OR parmesan OR gruyere OR cheddar
 
​Make the pastry cases:
  1. Take the ready rolled shortcrust pastry out the fridge (at least 15 mins before unrolling otherwise it will crack)
  2. Pre-heat the oven to 180°C
  3. Spray 12 moulds or a 12-hole muffin tray with non-stick spray or grease with butter. 
  4. Roll open the pastry (leaving on the paper it comes with) and lay
  5. Put some flour into a bowl large enough to fit the round pastry cutter (cutter should be larger than the moulds by approx 1cm),
  6. Dip the cutter into the flour, and then cut 12 x circles of the pastry 
  7. Gently line the tart cases with the pastry (you can use a little excess pastry rolled into a ball to help push it in)
  8. Cut a small piece of parchment/baking paper and crumple into a ball, then open out and line the inside of the pastry, and then top with baking beans.
  9. Blind bake the pastry cases for 10-15 minutes, then carefully remove the paper and baking beans and bake another 5 -10 minutes until golden (everyone's oven is different so judge timing to suit yours)
  10. Allow to cool slightly and loosen from the moulds (though you can keep them in the moulds for the next part, just helps to loosen at this point.
  11. Turn the oven down to 160°C

Make the filling
  1. Peel and chop the onion finely
  2. Chop the mushrooms or bacon into small pieces
  3. Peel and chop the garlic finely
  4. Roll up the leaves of sage and finely chop
  5. Chop the chestnuts
  6. Finely dice the sprouts by cutting in half through the root, then slice in towards the root approx four slices and then slice across thinly
  7. Place a frying pan on the heat and add a splash of olive oil 
  8. Fry the onions for a few minutes, then add the garlic and mushrooms or bacon and cook out. Then add the sage and the sprouts and cook out until softened, finally stir through the chestnuts, taste and then season with salt and pepper as required
  9. Remove to a bowl and grate/crumble in the cheese
  10. Break the egg into a measuring jug and mix, then add the cream,a pinch of salt and pepper and mix again 


Assemble and bake
  1. Spoon the mixture halfway up the tart cases
  2. Fill up with the egg mixture (don't overfill)
  3. Bake until just set - about 12 - 15 minutes
  4. Allow to cool and then carefully remove from moulds to a serving platter

If making your own pastry:
  • you need 300g plain flour, 150g cold butter, a pinch of salt and 4-5 tbsp cold water.
  • Sift the flour and a pinch of salt into a bowl and grate in the cold butter.
  • Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
  • Stir in the water and mix to a dough.
  • Knead gently until smooth.
  • Wrap in cling film and chill for 30 mins. then roll out and use as above (as described for the ready rolled) 

​Utensils
  • Chopping board
  • Cook's knife
  • Frying pan
  • Heatproof Spatula (for use with pan)
  • Med bowl
  • Small bowl
  • Greaseproof/baking paper 
  • Measuring jug
  • Small egg whisk/fork
  • Grater
  • Flat baking sheet
  • 12-hole cupcake/muffin baking tray or 12 moulds approx 6cm diameter
  • Pastry cutter - 1cm larger than the diameter of the moulds
  • Baking beans
  • Non-stick spray
  • Rolling pin
  • Oven gloves
  • Small pointed knife/flat skewer
  • Platter
Seasonal Margarita:
1 part = 25ml
  • 2 part tequila (you can do just 1 if you prefer)
  • 1 part triple sec or cointreau
  • 2 limes  
  • 3 parts cranberry juice OR pomegranate juice (or half each)
  • 1 orange 
  • a few cranberries or pomegranate seeds (depending what juice you using) 
  • 1 sprig mint
  • 1 tsp salt
  • 50ml soda water (optional but I like to turn it into a spritz sometimes)
​
For mocktail you need the following to replace the tequila and triple sec/cointreau above (still get the other ingredients listed):
  • 1 part lime cordial
  •  100ml soda water
​ 
  1.  Roll the limes on the surface, and then juice them, so you have 1 part (25ml)
  2. Add the lime juice to a cocktail shaker (or jam jar) with the tequila, triple sec/cointreau and cranberry/pomegranate juice - mix
  3. If you want you can coat the rim of the glass in salt by rubbing the lime on the rim of the glass and then dipping/rolling it in the salt (you can put on a small plate)
  4. Place lots of ice in a cocktail glass (crushed or cubes ) 
  5. Pour in the liquid mixture 
  6. If you want, add a little soda to make it a spritz
  7. Garnish with a slice of lime, slice of lemon, some cranberries/pomegranate seeds and a sprig of mint

​Utensils
  • Citrus reamer/fork
  • Jam jar/cylindrical bowl
  • Tbsp measure/Tot measure (Jigger)
  • Mixing spoon
  • Small plate 
  • Small chopping board
  • Cocktail glass - small one

For a mocktail, juice the lime into a jam jar/small jar (so you have 1 part) and the orange (so you have 2 parts). Add the cordial and pomegranate/cranberry juice and mix. Place ice in a small cocktail glass and strain over the mix, then garnish with slices of orange, lime and cranberries/pomegranate seeds and a sprig of mint.