Weekday Food … Ready, Set, Go! (Part 4)

Saturday's Japanese Maki Rolls With Miso-Tofu Soup

Serves 2 to 4

Preparation: 45 minutes, plus standing time

Cooking: 20 minutes

·         Nori sheets 4

·         Cooked prawns 100 g, chopped

·         Large ripe avocado 1, thinly sliced

·         Smoked salmon trout 100 g, thinly sliced

·         Small crisp cucumbers 2, cut into thin strips

·         Wasabi mayonnaise 3/4 cup

·         Pickled ginger, for serving

For the sushi rice:

·         Sushi rice 200 g, rinsed

·         Water 1 1/3 cups

·         Japanese rice vinegar 3 T

·         Sugar 1T

·         Salt ½ t

For the miso-tofu soup:

·         Miso paste 2 T

·         Liquid vegetable stock 2 cups, heated

·         Tofu 100 g, at room temperature, cut into cubes

·         Spring onions 4, thinly sliced

Saturday's Japanese Maki Rolls With Miso-Tofu Soup

1.    Place a nori sheet, shiny side down, on a board covered with cling wrap. With wet hands, top with a layer of rice and place a row of prawns and avo along one edge. Roll up tightly, lengthwise. Repeat with remaining prawns and avo, salmon and cucumber. Slice and serve with the mayo, ginger and soup.

2.    To make the rice, soak it in the water for 30 minutes. Heat the vinegar, sugar and salt, stirring, until the sugar has dissolved. Cool. Boil the rice and water for 1 minute, reduce the heat, cover and simmer for 10 minutes. Set aside, covered, for 10 minutes, then turn into a shallow dish and fold in the vinegar. Chill.

3.    To make the soup, mix the miso with a little stock, then whisk in the remaining stock. Add the tofu and spring onions and heat through.

Fat-Conscious

Wine: The Wolftrap White Blend 2011

Sunday's American BBQ Ribs With Baked Potatoes And Sour Cream

Serves 4

Preparation: 15 minutes

Cooking: 1 hour

·         Pork spareribs 2 racks, about 500 g each

·         Sea salt and freshly ground black pepper

·         Baked potatoes with sour cream and chopped chives, for serving

For the marinade, mix:

·         Oil 2T

·         Tomato sauce 6 T

·         Garlic 2 doves, crushed

·         Maple syrup or runny honey 2 T

·         Soft brown sugar 1 T

·         Orange juice ½ cup

·         Lemon juice ¼ cup

Sunday's American BBQ Ribs With Baked Potatoes And Sour Cream

1              Preheat the oven to 180*C. Arrange the ribs in a single layer on a large roasting pan lined with baking paper. Pour over the marinade.

2              Bake for 1 hour, turning and basting now and again, until soft and sticky, well-browned and starting to catch. Season to taste

3              Serve with the baked potatoes, sour cream and chopped chives.

Wine: Backsberg Merlot 2010