Homemade Miso Cured Salmon & Egg Yolk

 

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Silky and Smooth – Serve Piping Hot!

The secret to congee is low heat and constant stirring.  Low heat and constant stirring.  For hours and hours, in this case around 4.  There is another trick however that i learned, if you set your rice cooker on warm and bring it to boil every hour it also works with less effort!

Egg Yolk in miso works if you leave it over night.  The egg yolk turns jelly like and with a creamy rich consistency.  Drop it in the piping hot congee which helps cooks it and eat right away.

Ingredients:

  1.  4 Cups of Rice – Warm on  Low in Rice cooker and bring back to boil every hour and stir (Min 4 Hours)
  2. 4 Fillets of Salmon – I used Organic Raised
  3. 6 Tablespoons of Miso
  4. 6 Egg Yolks
  5. Spring Onion
  6. Pepper

Salmon – Rub Miso on Fillet and Keep in Fridge over 24 hrs / Draining Water off every few hours

Egg Yolk – Line a small tupperware box with miso – separate the egg yolks and gently add the miso to cover.  I left mine over night.  Gently remove the egg yolks and drop in hot congee.

Simple and Home Made Goodness!

Easy Cheats Homemade Sausage Rolls

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Piping Hot!

Everyone craves a good homemade sausage roll once in a while, yet no one who has a job, family and a bunch of dogs should even have to time to act Martha Steward and roll her own puff pastry.  Guilt as charged.  Buy a roll of ready made puff pastry from the freezer section, in Bangkok we have a great brand that made fresh with no preservatives – hence the short life span.  Usually i made a mixture of pork, carrots, potatoes as the mince but after a hectic week i just grabbed a package of Cumberland sausage, a few carrots and potatoes. I thawed my pastry overnight in the fridge.  Makes it easier to roll without breaking.

Dice the carrots a bit smaller than the potatoes so you have an equal cooking time, saute them in some olive oil and garlic.  Season well with salt, pepper, paprika and a tiny hint of sugar.  Just a small touch to offset the saltiness of the pork.

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Lovely golden brown and not soggy at all!

I unwrap the baking paper on the baking sheet and unroll the puff pastry directly on the baking sheet.  I mix the sausage mixture into the cooled veggie mixture and mix well gently.  I dont season anymore now as sausages tend to be quite salty.  Shape into logs on the puff pastry and roll it over.  Leave a bit of space before cutting it.  No need to be neat.  Roll it over again so the edges are on the bottle.  Flatten slightly and cut into pieces with a wet knife wiping in between.  As you see i cut into different sizes and they bake at the same time.

Rub a bit of beaten egg and throw in oven with fan at 125 degrees.  Rotate tray after 15 mins and brush some more egg wash and they are ready to be eaten hot in 10 – 15 mins.

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Crispy, buttery and juicy!