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Tuesday, 4 April 2017

Ahi Poke Bowl to celebrate Disney's Moana on DVD

My 10yo and I were invited to London last week for a cookery class to celebrate the launch of Disney's Moana on DVD.  Moana is the story of Moana, the independent and determined daughter of the chief of a Polynesian tribe. The message that the film promotes is the idea of listening to the voice inside of you, driving you to find where you belong, and motivating you to overcome any obstacles in order to fulfil your dreams.  

The plot of the story follows Moana repeatedly conquering adversity as she sets sail across the sea and find the legendary demi-god Maui in order to save her people.  When crops begin to fail and the fish in the lagoon become scarce something has to be done,  Moana's grandmother shows her granddaughter a hidden cave behind a waterfall where Moana sees many outrigger-sailing-canoes which suggested that her people were once seafarers in years gone by.

When her grandmother Tala lies dying she tells Moana to set sail and find Maui and persuade him to help her return the stone that Tala had kept safe for Moana to return to Te-Fiti and make things right again.

To celebrate the launch of the Moana DVD, my 10yo and I were invited to a cookery class to make Poke Bowls.  Poke is pronounced Po-Kay and means "to cut crosswise into pieces" in Hawaiian. 

Poke is traditionally made with raw tuna, cut into small cubes, and seasoned with different ingredients, often soy sauce, spring onion, and sesame oil.  The seasonings can vary based on your taste, the fish can be cooked, and you can use other ingredients instead of fish for a vegetarian option.  It’s often served over rice, but that’s also open to interpretation, you can serve it over noodles or greens instead.

Classic Island Poke, Ahi Poke Bowl

120g cooked sushi rice
2 tsp rice wine vinegar

200g freshest sushi-grade tuna
1 Tblsp sesame oil
2 Tblsp soy sauce
dash of Mirin
juice ½ lime
sliced spring onion to taste
pinch Togarashi (pepper blend)

In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.

Pineapple Salsa:
50g fresh pineapple
20g fresh pineapple juice
5g freshly grated ginger
5g freshly grated chilli
juice of ½ lime

Mix all the salsa ingredients in a bowl and then set aside for the flavours to mingle.

To assemble the Poke Bowl, put a layer of rise into the bottom of a small serving bowl, place the tuna and salsa on top then devour.

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