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My Poke Bowl: A Taste of 2018

Instructions

1. Coat the salmon in the sweet soy sauce.

2. Build bowls according to your plate shape, drizzle with dressing, scatter with sesame seeds and coriander and finish off with a squeeze of Kewpie mayonnaise on the salmon.

Tahini and wasabi dressing

¼ cup tahini
2 tablespoons xylitol icing sugar (Woolworth’s)
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 tablespoons soy sauce
1-2 teaspoons wasabi paste
1 tablespoon honey

Pickled Carrots

1 large carrot, finely julienned/grated
½ teaspoon salt
2 tablespoons rice vinegar
1 tablespoon castor sugar
Combine all ingredients and leave to pickle for 20 minutes

HAWAIIAN POKE (“po-kay”) is a mixture of island style flavours with Asian and sushi influences.

Introduced on my first summer course for this year-A taste of 2018-this was one of the most popular dishes ever served and I received regular SMS pictures from eager cooks, who served this nutritional bowl to their families with fabulous feedback. The flavours carry that same sushi-like addiction, making this bowl popular to serve on 2 or 3 consecutive evenings, especially as you can utilise leftovers, both raw and cooked.

Building your own Poke bowl is very flexible.

Choose a base: Black rice, sushi rice, brown rice, soba noodles or leafy greens like kale and red cabbage
Choose a protein: Cubed raw fish like tuna, salmon, cubed cooked tofu, cubed or sliced smoked chicken or grilled rump or cooked prawns
Choose a dressing: Use a base of ponzu, black bean, tahini, sriracha, soy, wasabi, mayo
Choose fresh fruit and or veg: Avocado, melon, onions, bean sprouts, edamame, radish, mango, carrots, peppers, pineapple, fresh herbs like coriander and mint
Choose texture: Nuts, seeds, spices, nori
Choose some heat: Wasabi, chillies, jalapenos
Choose a pickle: Ginger, mushrooms, red onions, carrots, cucumber, cauliflower (see a quick and easy pickled carrot recipe below, which can be adapted to pickle these)

The reason for the popularity of this dish was my dressing-one which was made up after just 4 tests. While Tahini is hardly Asian, the nuttiness adds a satay-like element and adds richness to the raw vegetables. Don’t even try this bowl without it.

Make these in advance and keep covered in the fridge.