A-Z of Cookery ingredients

Tora Fugu - Takifugu rubribes

F is for Fugu　河豚 or フグ
Fugu is the Japanese name of a fish in the Tetraodontidae family which is commonly known as the puffer or blowfish.
There are about 185 species of this fish, 22 of which are known to be edible.
Fugu is served in a variety of ways the most common being Sashimi where the fishes flesh is cut into delicately fine slices and also Fuguchiri, a famous Japanese seaweed based hotpot.

This species of fish valued in Japan is famous as well as notorious for its poisonous innards, including its liver and the females ovaries which are particularly toxic. The most famous species is the Tora Fugu (Takifugu rubribes), this is also the most expensive species available.

Fuguchiri

A city called Shimonoseki in Western Honshu, also known as Fugu City is at the centre of Japan's Fugu industry. Most of Japan's live Fugu catches come through here where they are also bred specifically in fishfarms off the coast.

The preparation of Fugu is now strictly controlled in Japan and the various other countries who dare to indulge in this delicacy, eating Fugu is known by many as the Japanese version of Russian roulette.

The Japanese government decided to make it compulsory in 1949, that those Chefs who were to prepare this potentially lethally poisonous species would have to pass a strict exam consisting of both written and practical aspects and that they were specially trained.
A lof of skill is involved in the preparation and the Chef must avoid contaminating the edible flesh with the highly toxic innards which consequently must be kept in a secure area out of harms way when removed. They are then taken to the local authorities where they are incinarated.
The Japanese still use the fishes fins to flavour Sake with, after they are salted, dried out then lightly toasted.

Although now extremely unlikely, the added excitement of possibly dicing with death has without doubt made this delicacy as popular as it is today.

A-Z of Cookery ingredients

D is for Denki Bran　電気ブラン
Literally translated as Electrical Brandy, Denki Bran is a 40% (originally 45%) Japanese Liquer similar to Brandy with notes of Gin and Vermouth at the base.
It was invented in Asakusa by a Japanese gentleman called Kamiya Denbi in 1893 and was originally called Denki Brandy. Denki Bran has been popular in Asakusa,Japan since the Meiji era where it is still famously sold at the Kamiya Bar, it's place of origin.

http://www.oenon.jp/denkibran

A-Z of Cookery ingredients

E is for Époisses (aw-pwahss)
Époisses is a soft French unpasteurized cheese made with cow's milk.
It is named after a village on the CÔte-d-or and it is made in almost every part of Burgundy. Containing 50% fat this cheese has an orange washed crust which is flavoured firstly with sage and then with Burgundy marc. It is soft and creamy inside and light yellowish brown in colour depending on the cheeses' degree of maturity.
Époisses has a very strong aroma with a sweet and subtle flavour.
As well as being a favourite of Napoleon I it was considered the king of cheeses' by Brillat-Savarin.
Wine pairing -  Chablis

For more information and recipes go to http://www.frenchcheeseclub.com

A-Z of Cookery ingredients

Dehydrated Cous Cous

C is for Couscous
The word Couscous is probably derived from the Arabic word Kaskasa meaning "to pound small". Cous cous is one of the staple dishes of North Africa, the Middle East and also Sicily.
It is a simple yet elegant form of pasta called Semolina that was first produced in North Algeria and it appears to have been invented by the Berber people there, it was discovered by the French during the conquest of Algeria during Charles X reign.


Recipe
Preparation time - 5 Minutes
Cooking time - 5 Minutes
Equipment needed
Weighing scales
1 Mixing bowl
1 Chopping board
1 Cook's knife
1 Frying pan
Ingredients
250g Dehydrated Cous cous
300ml Boiling stock, either vegetable or chicken stock is fine
1 Small onion
1 Pepper
5 Button mushrooms

1 Tsp Garlic puree
Method

Cous cous re hydrated with mushroom stock.

1. Place 250g of dehydrated Cous cous into a mixing bowl and pour 300ml of boiling stock over it. Stir it well then cover the bowl with either clingfilm or a kitchen towel and leave it to stand for 5 minutes.
2. Roughly chop all the vegetables and gently fry them in a little oil with the garlic puree.
3. Now remove the clingfilm or towel from the Cous cous, drizzle with a little olive oil and separate the grains with a wooden spoon or fork.
4. Now add the fried vegetables to the Cous cous and mix well adding salt and pepper to taste.

Gently fry the vegetables.

You can add any of your favourite meat, fish or vegetables to cous cous, it is very versatile and easy to experiment with.

Recipe of the week

Kayo's Yellow Split pea and cashew nutroast
This is a really nice recipe for a vegetarian meal that Kayo cooked for us earlier this week. 

Preparation time - 45 Minutes
Cooking time - 40-50 Minutes

Equipment needed
1 Medium saucepan
1 large frying pan
1 Chopping board
1 Cheese grater
1 Cook's knife
1 Roasting tray
1 Mixing bowl
1 Loaf tin or another suitable cake tin
Aluminium foil

Ingredients
200g Yellow split peas
450ml Vegetable stock - Dissolve 2 stock cubes in 450ml of boiling water and cool
100g Cashew nuts
1 Large onion
1 Large leek
100g Mushrooms
1 Clove of garlic or 1 Tsp of garlic puree
1 Tbsp Lemon juice
75g Grated Cheddar cheese - any other cheese works just as well!
100g Breadcrumbs
1 Egg, lightly beaten


Method
1. Wash the yellow split peas thoroughly, drain them well and place into a medium sized saucepan.
Cover them with the 450ml of cooled vegetable stock, bring to the boil and simmer briskly for 10 minutes. Reduce the heat and simmer gently for around 30 minutes or until the split peas are cooked.
2. While the spilt peas are cooking, preheat the oven to 180c. Place the 100g of Cashew nuts onto a roasting tray and place them into the oven for around 10 minutes or until golden brown.
Leave them on the side to cool,roughly chop then set aside.
3. Roughly chop the onion, leek and mushrooms and finely chop the garlic. Place a large frying pan onto a moderate heat and add 2-3 tbsp of olive or vegetable oil to it.
Gently fry the vegetables and garlic until they are tender, then add 1 Tbsp of lemon juice and mix thoroughly.
4. Place the grated Cheddar cheese, cooked split peas, fried vegetables, chopped cashew nuts, breadcrumbs and the beaten egg into a suitably sized mixing bowl and mix well adding salt and pepper according to taste.
5. Lightly grease your Loaf tin and carefully pour the mix into it. Cover the top of the loaf tin with a lightly greased sheet of aluminium foil and place into a preheated oven at 180c for 30 minutes.
6. After 30 minutes remove the aluminium foil from the top of the loaf tin and place back into the oven for a further 10-15 minutes or until light brown in colour on the top.

This really nice and filling vegetarian alternative is delicious served with roast vegetables and gravy!