Pantry appreciation…Where in the world do you like to indulge?
Perusing and getting lost in gourmet food suppliers, asian groceries, deli’s, and local food markets has become apart of my routine and one of my greatest loves.
Being heavily influenced by asian and middle eastern foods, I tend to jump camps of which type of cuisine I would like to create. Deciding between rich emami flavours to spiced fresh yoghurty goodness has always been challenging (You can imagine my pantry is full of the weird and wonderful!).
Flavour is everything, much like salt, flavour comes in so many forms, most of all when creating a dish I often consider the guests, the produce available and where in the world I would like to draw flavours from and at the very base it’s the condiments can get me to my destination.
Condiments and sauces for me have become an addiction for me over the years, some would when looking in my fridge and pantry would say a flavour option overload. Why not? I love picking which part of the world I would like to dine at each and every night!! From fish sauces, soy , fermented goodness to harrisa’s, spices, hung yoghurts, cheeses and salsa’s I can delve into my pantry and pull together my chosen part of the world in which I would like to dine.
Where in the world do you like to dine and what is your favourite pantry or fridge staple?
These are my favorite condiments that I cannot live without. Some might find it strange to see Truffle oil and soy but these two ingredients are a marriage in HEAVEN!
Healthy Boy Mushroom Soy is salty, sweet and full of shitake mushroom UMAMI! (Yes the buzz words of it seems like all the chefs), but its complex and can be used on its own on dumplings, dressings, added to stocks or broth or simply splashed over fresh sashimi! The Megachef version is the Gluten-free equivalent. I’m sorry for the Tamari lovers out there - I get it - but this really does trump it. Give it a try?
So the Truffle oil you ask…. well I love this with my raw fish (with the mushroom soy), its a marriage! French/italian and Japanese often are a great culinary pair. Its really a salty decadence but it’s not for everyone, but I will say if I ask my guests….”do you like truffle oil ?” if thy say yes then I only get OOOHS AND AHHHS! I also put this in dressing with YUZU, and mustard, potatoes mash, eggs - GOD EGGS!!! Or my fave - Balsamic vinegar, truffle oil and sea salt (OLLOSON’S is my fave or Maldon pink). You wont go back!!
My advise is try new things, it can be overwhelming to know where to start with fusing cultural flavours …. try these and why you are at it …. grab some Dashi stock and Yuzu.
GO EXPLORE x
Love & Salt xx
SASHIMI - YELLOW FIN TUNA< PICKLED GINGER, CAPERS, TRUFFLE AND HERBS
You dont have to complicate a quick sophisticated starter to impress…as this is simply about the dressing and the quality TUNA it’s quick and easy!
Sashimi Grade TUNA (fishmonger)
Pickled ginger (pink or white - asian grocer and some supermarkets have it)
Mushroom soy or light soy (Megachef for Gluten free)
coriander fresh
capers
Truffle oil - try to go french or itallian, its not always about the truffle bit in the bottom usually it is flavoured - ask for the strongest truffle oil they have in your gourmet stores…. Trust me they all vary in price and it’s worth asking the question. The one I have featured in my image above is the best I have found at my local, its Italian, you can buy a 100 ML for $11AUS by my 250ml is around $24AUS and it lasts, my whole family uses it!
(Centro Tartufi Molise - extra virgin olive oil with Truffle Flavour)
This is so simple it’s just the weird combo that blows people’s mind, and I will say that I have never come across this combination EVER so hold this recipe dear and if you love it please share it to my Instagram account.
METHOD:
lay out one layer baking paper - plate size and slice 6-8 slices of tuna, give them room to spread, lay over the same sized baking paper and roll a rolling pin over the the whole space pressing strongly, sometime I bash it, you want it paper thin. then store in the fridge, depending on how many people you are serving depends on how many plate servings = times you do this. You can have individual servings but if this is your first time perhaps just to a platter size ?
Put into the fridge - stacked on a flat plate
To serve: peel off one layer of baking paper and flip onto a plate or platter
Scatter the ginger - making sure everyone gets one ginger per fork.
Squash the capers on another doubled piece of baking paper and repeat the same process with a layer on top of baking paper and roll and hammer
scatter capers
then scatter washed coriander leaves evenly over the platter or plate
now zig zag your application of soy over the whole dish
then do the same with the truffle oil - less than the soy
It looks gorgeous and I like to just serve it with forks or serving depending on how many…
you are serving
xxx LOVE & SALT xxxx
