Since taking over as host for the Steemit Culinary Challenge I'm not able to enter my recipes, but I can still cook them! So here is my 'otsumami', which is this week's Japanese-inspired theme chosen by @boxcarblue, who lives and works in Japan. Otsumami are simply snacks, or finger-food, intended to accompany alcoholic drinks to stop you getting drunk too quickly, as is the custom in Japan. 'Tsumamu' is a verb meaning 'to pick up something between your fingertips'. For a great post about this Japanese custom, please visit @boxcarblue's post here, which he wrote especially for this week's SCC theme.
I chose the title 'Otsumami for Mammy' because I prepared all this for myself, a worn out Mammy who is in need of some treats and some alcohol! I planned to enjoy it all as a late supper (a 'wine-y' supper of course) once I'd put my little boy to bed. He's at that age (18 months) where everything is an exciting new discovery, but he doesn't half wear me out! So I figured why not treat myself to some tasty yet healthy snacks to enjoy with a glass (or bottle) of red wine. So now he's sound asleep and here I am, nibbling my nibbles, sipping my wine, and telling you all about it!
Ingredients:
Mini Falafels:
1 carton chick peas
1 onion
5 cloves garlic
1 cup fine wholemeal breadcrumbs
1 free-range egg
2 tblsp fresh/dried coriander leaf
1 tblsp cumin
2 tsp turmeric
1 tsp black pepper
1 tsp salt
Mini Hazelnut & Hemp Seed Roasts
2 large sweet potatoes
2 red onions
6 cloves garlic
1 carton red kidney beans
1 free-range egg
100g chopped hazelnuts
50g hemp seeds
1 tsp salt
2 tsp black pepper
1 tblsp rosemary
1 tblsp thyme
2 tblsp paprika
Oregano & Black Pepper Bread Twists
250g strong wholewheat bread flour
25g butter
1 sachet dried yeast
120ml warm water
3 tblsp dried oregano
2 tsp black pepper
Dip
1/2 ripe avocado
1/2 sweet ramiro pepper
1 cup cheese
1 tblsp natural yoghurt
Squeeze of fresh lemon
1/2 tsp chilli flakes
Method:
For the falafels: Drain and rinse the chickpeas, and mash in a large bowl. Mince the onion and garlic in a food processor/manual vegetable chopper and add to the bowl. Grind bread into fine breadcrumbs and add to the bowl, along with the coriander leaf, cumin, turmeric, salt and pepper, and mix well. Add the egg to the mixture and blend using your hand. Roll the mixture into small balls and place onto a baking tray. Bake at 200 degrees Celsius for about 20 minutes until golden and firm to the touch.
For the mini nut & seed roasts: Drain and rinse the kidney beans, and mash in a large bowl. Peel and finely dice the sweet potato, and steam for about 10-15 minutes until soft. Add to the bowl and mash into the kidney beans. Finely dice the onion and garlic and add to the bowl, along with the egg, hazelnuts, hemp seeds, salt, pepper, rosemary, thyme and paprika. Mix well and then spoon into silicone cupcake moulds. If you don't have these you can roll into balls like the falafels, or flatten into patties and bake on a baking tray. Pop the roasts into a preheated oven at 200 degrees Celsius for 30 minutes until golden-brown and firm to touch. Leave to cool in the silicone moulds.
For the bread twists: cut the butter into small pieces and rub into the flour using your fingertips. Stir in the yeast, oregano and black pepper, and gradually add the warm water until you have a smooth dough. Knead on a lightly floured surface for 5 minutes. Pull off a small chunk of dough and roll into a long strip using your hands. Brush the strip with water, bend in half and twist. Place onto a lightly floured baking tray. Repeat this process until you have used all the dough. Bake in a preheated oven at 230 degrees Celsius for 20 minutes until golden.
For the dip: In a bowl mash the avocado. Finely dice the sweet ramiro pepper and grate the cheese and add to the bowl, along with the natural yoghurt, lemon and chilli flakes. Mix well.
Arrange all the items onto a tray, and serve to accompany your drink - in my case a nice Chilean Merlot :-) Put your feet up too Mammy - you deserve it!
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Many thanks.
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All photos in this post are my own original.
