Tuesday, 17 June 2014

Pumpkin with Asian Vinaigrette and Tuna crusted balls with Wasabi and honey foam

Having a teething and fluey one year old is not fun. For the past few weeks our household has been in disarray and like most mothers i can't afford to catch the flu. I decided to take preventative measures and feed my body with pumpkin and tuna for all the rich vitamin Cs and Omega.


When it comes to a chart of vegetables packed with vitamins, pumpkin seems to be underrated. This wonder veg is so versatile and you may have noticed that i use alot of it in my cooking. Sprinkled with sesames, chilli flakes and tossed in an asian vinaigrette is the perfect way to make this salad trans-seasonal, full of flavour with a kick of spice!


I got carried away in the kitchen over the weekend and decided to marry my salad with tuna crusted balls topped with wasabi and honey foam. The outcome was delicious and i am so proud of the flavour combinations. It is a given that wasabi and seafood compliment each other. Coupled with the outside sesame crunch and soft tuna flakes inside, it was my perfect salad filled with all the nutrients and vitamins to fend away that nasty cold!


Items You Need:

Salad: 

- Half a butternut pumpkin skin peeled and cut in to chunks
- Two cups of spinach washed
- Two cups of snow pea shoots
- 1 tablespoon of sesame seeds
- A pinch of chilli flakes
- 1 Tablespoon of chopped chives
- 1 Tablespoon of white wine vinegar
- 1 Tablespoon of freshly squeezed lemon juice
- 2 Tablespoons of olive oil
- 1 Teaspoon of soya sauce
- 3 drops of sesame oil
- A pinch of caster sugar

Tuna crusted balls and Wasabi/Honey foam

- 4 desiree potatoes peeled and diced roughly
- 1 tablespoon of cream
- 2 tablespoon of chopped chives
- 2 tablespoon of chopped parsley
- 1 tablespoon of sesame seeds
- 1 cup of bread crumbs
- 1 tablespoon of parmesan
- 2 cans of lunch tuna (plain tuna in brine)- drained and set aside
- 1 teaspoon of pepper and salt
- 1 whole egg
- 1 egg yolk
- 1/4 cup of grapeseed oil
- 1 tablespoon of wasabi
- 1 teaspoon of honey


What's Next?

1. Preheat the oven to 180 degrees C (365 Fahrenheit) and line a tray with baking paper

2. Coat the chopped pumpkin with a tablespoon of olive oil. Place in the oven and baked till golden brown (15 minutes). Spread the pumpkin on a large plate to cool completely

3. Wash the snowpea shoots, spinach, strain and set aside. Fill a seperate bowl with water and add ice cubes. Place the greens in the bowl of ice water with a sprinkle of salt for five minutes (this will remove any remaining dirt/bugs while freshening the greens to a crisp)

4. In a small bowl whisk together the olive oil, soy, sesame oil, lemon juice, white wine vinegar, sugar and chopped chives.

5. Strain the greens, pat with a paper towel to remove excess moisture and place in a salad bowl. Add the pumpkin chunks and toss the asian vinaigrette through. Sprinkle with sesame, chilli flakes and chives

Tuna Crusted Balls with Wasabi and honey Foam 

1. Boil the potatoes till it is soft and breaks with a fork, strain mash and stir through the cream.

2. Add one tablespoon of chopped chives, flaked tuna chunks, salt, pepper and one tablespoon of parsley to the potato mixture and stir well.

3. In a seperate bowl combine bread crumbs, remaining parsley, chives, parmesan, salt, pepper, sesame seeds and 1 tablespoon of olive oil. Combine thoroughly.

4. Roll the potato and tuna mixture into a ball and place it in the bowl of crumbs to coat

5. Place on a baking tray and sprinkle the tops of each ball with the remaining crumbs in the bowl.

6. Bake for 20-25 minutes or until golden brown.

Wasabi and Honey Foam

1. Using an electric mixer, beat the eggs till it foams.

2. Add the oil slowly and continue to mix.

3. Add the wasabi and honey and continue to mix. (Note: you can add more the wasabi and honey at your discretion)

4. Place the tuna balls on top of the pumpkin salad and spoon the wasabi/honey foam on top before serving













1 comment:

  1. This recipe is simply amazing. I'd love to try it! Thanks for bringing such inspiration :)

    ReplyDelete