maternity leave from her journalistic dalliances, so I’m afraid you’re stuck with me. Being still in the position where she’s making more food out of her tits than on her stove, she admitted that all she’s cooked up recently is a bag of Frazzles, so she’s foolishly left it to me to keep you fed.
O
I don’t generally go in for this Hallmark-induced gush- fest Valentines Day, not ‘cause I’m not romantic, but I like to tell people I love them when I really mean it, not on pre- prescribed days of the year when Torntons has brought out a ltd edition choc-sculpture of a cock on a stick wrapped in red foil. Probably.
But I am an old romantic, so I thought I’d prepare what I see to be a perfect meal-for-two: Japanese Gyoza (or Potstickers) and Sushi. We’ve all been there; tried to cook the ultimate romantic meal, only to end up greasy, tomato puree dried onto our cleavages, stressed and looking like Jamie Oliver after he’s just gagged on a fish eye. Or is that just me? Ten afterwards, so tired and stuffed are you from your gluttonous efforts that the thought of topping it off with some pre / post / extra / awesome / non-marital sex will leave you glooping, Angel Delight-style down the back of your sofa. You’ll wake up on the couch at 3am and the most erotic thing you’ll have seen on Valentine’s Day will be the Gay Exchange ads.
Tis meal is low-maintenance, really light on your stomach, and shouldn’t break the bank. Go to a fishmonger like City Fish on Norwich market and they can tell you what’s ‘sushi fresh’ and suitable. Turbot is a beautiful raw fish, and could be cheaper than salmon. If you’re squeamish, smoked salmon or seared beef would do the trick too. For larger appetites, just make up a couple of small bowls of sushi rice and drizzle with soy, chilli flakes and a touch of your rice wine vinegar.
It’s so simple, and light, you’ll be slinking upstairs before Location, Location, Location starts. You can thank me now.
Emma R. Garwood 28 /February 2013/
outlineonline.co.uk
ur dearest Morgan, regular food writer and recently made mother, is enjoying a second month of
LITTLE LOVE POT (STICKERS)
INGREDIENTS Good non-stick pan with lid. Wonton skins (usually found frozen in most Asian shops) 200g pork mince 1 head of pak choi 2 garlic cloves 1cm piece ginger Soy sauce Rice wine vinegar
Sushi Fillet of ‘sushi grade’ fish or smoked salmon Wasabi Pickled Ginger Sushi rice (optional)
METHOD Finely shred your pak choi bulb, leaving the gnarly end aside. Grate your ginger and crush your garlic cloves. In a large mixing bowl, chuck your chopped ingredients in with the pork mince. Add a splash of soy sauce and a splash of rice wine vinegar. Te splash part is a bit trial and error, so you may want a dress rehearsal the day before. Get in there with your hands and mix it all up.
Grab a tray, your mince mix, a little handbowl of water, your wonton skins
(defrosted) and sit in front of the telly. Tis is a fun, easy job. Pick up a wonton skin and with damp fingers, wet it round the rim. I said “wet” and “rim”. Roll your mince mix into small conker-sized balls and pop in the middle of the skin, then fold it over and pinch the edges, like a cornish pasty. Pat the bottom to make a flat base.
Put your non-stick pan on a medium heat, with a splash of oil, then put the potstickers base-down in the pan. Once they have a golden bottom, add in 1cm of water to the bottom and allow them to steam for about five minutes. Sacrifice one and cut it through the middle to check there’s no pink pork.
Make a little bowl up with soy sauce and a splash of the vinegar as a dipping sauce for your potstickers.
For the sushi, boil up your rice (optional if you think you’ll be hungry) as per the packet instructions, thinly slice your fish and arrange next to small, elegant piles of wasabi and ginger. Open up a bottle of Prosecco and let the love begin…
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