Fusion Recipes

Carrot and Turkey Rolls Recipe

Carrot and Turkey Rolls

05.05.15 by Jackie

If you follow my culinary diary, you'll notice I'm often challenged with what I'm going to serve my husband Lulu. He's a vegetarian and I'm not. So I usually try to make a meatless equivalent for him and the vegetarians in the house. Last week, I cooked carrot rolls; they were obviously vegetarians but also nut-free, egg-free, dairy-free and gluten free. This dish is the meat equivalent I prepared for little Aria and myself and even though the meals look similar; the ingredients are completely opposite!

I prepared the meat filling with ground turkey, wood ear mushrooms, breadcrumbs and onions. I wrapped the rolls in the same manner as the vegan version with slices of carrots but looking back, I should have rolled them with smoked salmon for an even fancier flair. Both results were a success and everyone in our home found a dish that suits their diet!

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Carrot Bean Curd Rolls Recipe

Carrot Bean Curd Rolls

04.30.15 by Jackie

My husband Lulu hasn't been traveling at all for work these days, so I'm back to my old habits.  I often attempt a similar meal to his, even though he's a vegetarian. That way we can "share the meal" and we can give each other feedback about the food. Last night, I made turkey rolls that I wrapped in carrots. My vegetarian substitute is dried bean curd. So what is dried bean curd, you may ask? Contrary to what you might think, it's not made directly from tofu; it's a more pressed version of soybeans and  is usually smoked; it contains 40% less liquid than standard firm tofu. It's packed with protein, super healthy, yet still flavorful and it's a great meat substitute.

I prepared the filling of the rolls with the dried bean curd, fresh wood ear mushrooms, onions that we grow in our garden and Japanese sweet potatoes for natural sweetness. Remember, you eat with your eyes first! So I enhanced its look by wrapping the rolls in carrot to give them a fancy flair. You'll be surprised; it's not that complicated to make a dish look a bit more appealing. I'll be sharing the meat version tomorrow. Stay tuned!

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Beef Roll Appetizers (Fusion Recipe) Recipe

Beef Roll Appetizers (Fusion Recipe)

03.25.15 by Jackie

Remember last week, when I posted a re-interpreted, fusion appetizer, maki-style? Well, this is the meat version. The dish consisted of blanched zucchini, carrot and enoki mushrooms stuffed in beef rolls, then quickly pan-seared until a crust was formed. You could also wrap the rolls in bacon or phyllo dough to secure them better, but if you're counting calories, these are just as delicious.

The idea was to create something new with ground beef instead of a good old burger. Even though the beef rolls are barely seared, the ketchup, mustard and Worcestershire sauce help season and pre-cook the meat. So as long as you use fresh meat, you're good to go. 

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Tofu Roll Appetizers  Recipe

Tofu Roll Appetizers

03.10.15 by Jackie

Our family recently went to a Japanese sushi bar and enjoyed platters of delicious rolls. When I came home, I was inspired by the sushi and reinterpreted a new fusion appetizer, maki-style.

The appetizer consists of a tofu roll filled with shiitake mushrooms, carrots celery, insanely fragrant onions I grew myself in our garden and garlic. As I created the dish, I realized I wouldn't be able to keep the roll in place by simply rolling a sheet of pan-fried tofu. I improved and wrapped them in phyllo dough. You'll be surprised; it wasn't that complicated. Sometimes, improvisation ends up with beautiful results!

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Indian-Inspired Vegetarian Wonton Appetizer Recipe Recipe

Indian-Inspired Vegetarian Wonton Appetizer Recipe

12.18.14 by Jackie

Christmas celebrations are a few days away and I've been experimenting in the kitchen with new, fun appetizers that could be served that day. Whenever I host a dinner, I try to serve dishes that reflect the multi-cultural aspect of our household. The idea behind these fusion appetizers was to use Asian wonton wrappers and fill them with flavorful Indian-inspired navratan korm, which consists of a creamy curry made of nuts and vegetables. 

Korma is usually served with naan (flat Indian bread) and can be messy if served buffet-style. So making little bite-sized pockets is a neat way to introduce someone to this dish. Once the filling is ready, the key is to ensure that the wonton is well sealed so the filling doesn't leak while frying. With a little practice it's really easy.

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