time to level up your bog standard chicken salad sandwich…
I’m currently writing up this post at 4am with bat hair and Bungle snoring soundly at my feet (git). Turns out that one of the many charming side effects of pregnancy is a total inability to catch some Zs at night. AND THE BABY ISN’T EVEN HERE YET. From 2am until 5am I can currently be found either wrestling with the massive doughnut pillow I bought off of Amazon (you know, the one that’s supposed to HELP me sleep), or scoffing biscuits in front of back to back episodes of Escape to the Chateau in the dark. I’m knackered. And I’d quite like to move to France – apparently derelict chateaus go for pretty cheap.
Thankfully, when it comes to a lot of the other pregnancy symptoms – I’ve got off likely so far. I haven’t had any morning sickness (other than a weird one off the other week that could just as easily be put down to polishing off a large chips from the local chippy…), and I’ve been able to carry on eating pretty much all of my favourite meals and foods bar the few that I’m not allowed – like sushi. But I’ve even got that covered now; as soon as I saw these Katsu Onigiri over on Pinterest, I knew I had to give them a go myself and come up with my own recipe, and here it is. Crunchy chicken katsu fillets, lots of fresh greens and pickles coated in sushi rice and wrapped in nori – polished off with a drizzle of sweet and smoky Tonkatsu Sauce. Yum!
Chicken Katsu Sushi Sandwiches
4 chicken breasts
salt and pepper to season
1 large egg, whisked
50g plain flour
100g panko bread crumbs
150ml vegetable oil
300g sushi rice
1 tbsp mirin
1 avocado, sliced
4 spring onions, sliced
pickled purple cabbage
sesame seeds, to garnish
For the Tonkatsu Sauce:
4 tbsp ketchup
4 tbsp worcestershire sauce
1 tsp runny honey
2 tsp soy sauce
First, cook your sushi rice according to the pack’s instructions, stir in the mirin with a wooden spoon and then set aside and leave to cool.
To make the Katsu Chicken, first wrap the fillets in clingfilm and tenderise with a rolling pin until slightly flattened. Next, unwrap and season then with salt and pepper. Set up a production line of bowls, each filled separately with the flour, whisked egg and panko bread crumbs. Coat the fillets in flour first, then dunk them into the whisked egg, following up with an even coating of panko breadcrumbs.
Add the vegetable oil to a shallow frying pan and cook the katsu fillets over a medium heat, ensuring they’re golden brown and fully cooked on both sides.
Next, make up your Tonkatsu Sauce; add all the ingredients to a bowl and stir until completely blended.
Now you can make up your sushi sandwiches! First, lay out a sheet of nori and add a thin layer of sushi rice in the middle. Next layer up with your sliced avocado, spring onions and pickled cabbage, followed by a katsu fillet. Give it a good drizzle of Tonkatsu Sauce, then mirror a layer of avocado, spring onion and pickled cabbage on top – finishing with a bit more sushi rice. Sprinkle cold water around the edges of your sheet of nori, then fold the corners inwards – parcelling up your sandwich. Slice in half and then garnish with some more Tonkatsu Sauce and a sprinkle of sesame seeds.
Repeat step five with the other three fillets. 🙂
Have a lovely week (and pleeeeeeeeease send sleepy thoughts my way 💤 )!
…Oozing with plenty of homemade strawberry jam and Chantilly Cream…
When it comes to summer cakes, you just can’t beat the basic (but beautiful)Victoria Sandwich. To paraphrase the famous glutton Mr Joeseph Tribbiani, what’s not to like? Cream, good! Jam, gooooood! It’s a classic; the kind of cake that’ll please everyone if you turn up with it at a picnic or at your Mum’s front door on a sunny Sunday afternoon. I mean you’ll be hard pressed to find anyone who doesn’t like a plain sponge cake, sweet cream and strawberry jam. Better yet, it’s very easy to make – even if you’re a bit of a baking noob. The classic, base recipe involves weighing your eggs first, then matching up with the exact same quantities of butter, caster sugar and self raising flour – but I’ve experimented and come up with a slightly more refined recipe with a little added baking powder and buttermilk for a buttery, moist but airy sponge. Sandwiched with a layer of slightly runny homemade strawberry jam (easier to make than it sounds and absolutely worth the added effort) and some piped Chantilly Cream (fancy pants for double cream whipped with a bit of powdered sugar and vanilla – yum yum), you just can’t go wrong. 🙂
Picnic Perfect Victoria Sandwich Cake
For the cake:
175g butter (softened)
3 medium eggs, whisked
175g self raising flour(sifted)
70 ml buttermilk
pinch of salt
1 tsp baking powder
For the jam:
100g fresh strawberries (pitted)
100g jam sugar
1 tbsp caster sugar
1 tbsp lemon juice
For the Chantilly Cream:
200ml double cream
50g icing sugar
1 tsp vanilla bean paste
The night before baking, prepare your jam strawberries; remove the leaves, slice them and then pop them in a bowl. Sprinkle with caster sugar, then leave in the fridge overnight.Sounds odd, but while you’re at it, put a small plate in your freezer – it’ll come in handy later.
Set the oven to 160C (Fan), and grease your baking tin of choice. (I like to use a deep, 10cm loose-bottomed tin and then slice the cake in half once it’s cooked. But two 20cm sandwich tins will work just as well.)
Cream together the butter and sugar, then stir in the eggs.
Stir in the sifted flour, salt and baking powder. Gently fold in the buttermilk.
Pour the batter into the baking tin and bake for around 40 minutes if you’re using a deep tin, and 25 minutes if you’re using sandwich tins – either way, an inserted skewer or knife should come out clean.
Once the cake is cooked, leave it to cool. Meanwhile, start making the jam; pop your juicy, pre-prepared strawbs in a saucepan and then either blitz them with a hand-held blender, or mash them. Add the jam sugar and lemon juice to the saucepan, and then gently heat the mixture on a low heat until the sugar has dissolved completely.Resist stirring!
Turn the heat up to a roaring boil and leave the jam to bubble for up to 10 minutes. Remember that plate in the freezer? That’s going to give you a helping hand in working out when your jam has cooked. Every couple of minutes, take a small teaspoon of jam and drizzle it onto the ice cold plate – when you turn the plate vertically, if the jam runs then it’s not quite done. If it sticks in a blob and doesn’t seem in any hurry to go anywhere, then it’s ready! If like me you prefer your jam a little runnier, take it off the heat when it runs slightly, then sets on the plate.Once you’ve reached that stage and the jam is cooked, take the saucepan off the heat and pour it into a ready sterilized jar to cool and set.
Once both the cake and the jam have cooled, you can whip up your Chantilly Cream – which is as simple as throwing the cream, icing sugar and vanilla bean paste into a bowl and then whisking them together until thick and airy.
To assemble the cake, sandwich the two halves with a layer of jam and a layer of Chantilly Cream – then decorate with some extra cream, icing sugar and fresh strawberries.