Gourmet Cooking With Tim Anderson And Oral-B
January 26, 2012
By: Alexandra Crisp
Last night, HerUni was invited to cook and dine alongside Oral-B and last year’s Masterchef winner, Tim Anderson. We didn’t know exactly what was in store for us, as a dental care and a chef aren’t your average hosts for an event, but little did we know we were in for a delicious, food-filled evening.
Tim, known for his passion for oriental cooking during the Masterchef competition, created two exclusive dishes for us to cook. They seemed intricate, but whilst getting through each step, we realised they were simple to make and oh-so tasty! The event was a great chance for us to learn how to create impressive dishes without slaving away for hours in the kitchen.
Oral-B were also there to tell us all about the release of their new product: Oral-B Pro Expert. A teeth-whitening wonder, which is the first and only toothpaste to combine the two powerful ingredients, Stannous Fluoride and the Polyphosphate System. Together these ingredients deliver a unique and comprehensive protection for your teeth, addressing all the areas that dentists check the most.
So what more could we ask for? A scrumptious dinner and the necessary tools to take good care of our teeth after enjoying it? Well, we wanted the recipes to recreate these dishes at home! Below we share how to manke Tim’s sashimi with passion fruit foam, which he created solely for the evening. Bon Appétit!
Sashimi with passion fruit foam and wasabi tsuyu granita
For the sashimi
Ingredients: 300g sashimi grade tuna, mackarel, or other oily fish
Scale and fillet the fish. Trim into a solid rectangle. Cover with clingfilm and reserve.
For the seaweed salad
Ingredients: 10g dried kaiso (sea vegetable) salad, 10g hijiki
Soak the seaweeds in warm water for 30 minutes, until tender. Drain and reserve the seaweed water.
For the passion fruit foam
Ingredients: 1 passion fruit, 30ml water, 2g lecithin, 0.25g xanthan gum
Mix all the ingredients with a hand blender. Pass through a fine sieve and reserve until needed.
For the wasabi granita
Ingredients: 30 ml shoyu, 8g wasabi powder, 5ml rice vinegar, 5ml mirin, 5 dashi no moto powder, ice
Blitz all ingredients together in a food processor into a chunky slush. Keep frozen.
Slice the frish into 1cm thick strips. Place a mound of seaweed salad in the center of a bowl, and the rest of the fish on top. Spoon some granita on top of the fish. Whip the foam mixture with a hand blender until frothy, and add 3-4 small spoonfuls of foam around the plate. Place a small sprig of dill sticking out of each bit of foam.