Recipe Centre

Date Sushi With Quince Syrup

Preparation time: 60

Ingredients
250 ml Quince Syrup: sugar
150 ml water
2 quinces, seeded and diced
5 ml pink food colouring
10 ml lemon juice
250 ml Date Sushi: sushi rice
375 ml water
5 ml salt
30 ml white wine vinegar
20 ml sugar
1 bay leaf
50 g pitted dates, soaked overnight in port or weak rooibos tea
30 g springbok biltong, shredded

Method:
Quince Syrup Heat the sugar and water in a saucepan, stirring continuously until the sugar has dissolved. Add the quinces and simmer for about 10 minutes. Add a drop of pink colouring and chill. Blend until smooth. Stir in the lemon juice just before serving.

Rice Rinse the rice under running cold water to remove the starch and soak in cold water for 15 minutes. Rinse once more and allow to stand for 20 minutes.

Heat 375 ml water and salt, add the rice and cook until done. Meanwhile simmer together the white wine vinegar, sugar and bay leaf, stirring continuously until the sugar has dissolved. Spoon the cooked rice into a large dish, stir in the vinegar mixture and leave to cool.

Sushi Place the cooled rice on a sushi mat covered with plastic. Place the dates in the middle. Carefully roll up the sushi and cut it into slices. Roll each slice in the shredded biltong. Drizzle a little of the quince syrup on serving platters and arrange the sushi on top.

Recipe From : YOU October 01, 2005

Recipe from YOU : October 01, 2005 See what YOU has in store this month. Subscribe now and save!