Sarahs Kitchen Travels

Tag: snack

  • Mustang Cured Fish

    Serves 4 as a starter
    Highly flavourful and slightly spicy Timur cured white fish

    The citrusy heat of Nepalese timur with the sweetness of cold water fish is the perfect pairing.

    A quick caveat, this is supposed to serve 4 as a starter but the first time I made it I managed to ‘taste test’ my way to finishing it all.

    Ingredients

    • 1 medium fillet firm *white fish (roughly 300 grams | 10 oz)
    • 50 grams | 2 oz salt
    • 50 grams | 2 oz sugar
    • Grated zest ½ orange
    • 1 teaspoon ground timur or Sichuan pepper
    • 1 teaspoon crushed black pepper
    • ½ teaspoon ground cinnamon

    Method

    In a bowl mix together salt, sugar, orange zest, timur, black pepper, and cinnamon.
    Rinse the fish fillet and dry thoroughly with kitchen paper.
    Rub the fish skin side with ⅓ of the curing salt and place skin side down in a dish big enough to lie the fish flat. Cover the fish with the remaining salt mixture and pat down well, loosely cover with cling film.  Place a second, slightly smaller, flat bottomed dish on top of the fish and leave to cure in the fridge 2 to 4 hours or overnight depending on how salty you like your cure.

    Once the fish has cured take it from the fridge and wash any remaining salt off before drying it thoroughly with kitchen paper. Store the fish in the fridge wrapped in baking parchment until you need it.

    *I’ve made this with whiting, pollock, and mackerel and it’s been delicious every time, it’s always best to go for the freshest fish rather than being set on the type of fish.

    Serving suggestion
    Slice thinly on the diagonal as you would slice smoked salmon. Serve with sour cream, pickled carrot and ginger, and crackers.

  • Nepalese sausage rolls

    makes approximately 8
    Sausage rolls with an added bit of Nepalses spice

    When we first came back to the UK Sera hated British food, every time we were faced with a buffet I was left with a grumpy hangry man so I set about spicing up everyday foods. This recipe stuck with us and has found a place beyond our own table.

    Ingredients

    • 1 500 gram | 1 lb block ready-made puff pastry
    • 450 grams | 15 oz pork mince
    • 1 teaspoon finely grated ginger
    • ½ teaspoon of Yak Yeti Yak masala or garam masala
    • ¼ teaspoon turmeric
    • 2 tablespoons chopped fresh coriander (approximately 20 grams)
    • ½ teaspoon chilli flakes or to taste
    • 2 teaspoons salt
    • One egg for glazing (optional)
    • sesame seeds for sprinkling (optional)

    Method

    In a large mixing bowl mix the pork mince, ginger, masala, turmeric, coriander, and salt together until everything is evenly combined. Set the pork mixture aside while you roll out the pastry to roughly 50cm | 20 inches long by 16cm | 6 ½ inches wide. Place the pork mixture in an even sausage shape on top of the pastry, close to the edge of the long side. Carefully roll the pastry tightly around the pork and seal the edges well with a little water. Wisk the egg and brush it all over the top of the pastry, sprinkle with sesame seeds then cut into 8 equal sized rolls.  Place the rolls on a lined baking tray and bake for 25 – 30 minutes or until the pastry is a rich golden brown.  Allow the pastries to cool a little before serving.