THOSE three words most parents love to hear - back to school.
This week we have seen all our friends send their kids back to the classroom, some for the first time, and there have been some tears.
This instantly got us talking about the good old days when we where at school ... and the subject of school lunch.
Dan's mum would make him and his brother two massive salad and cold meat sangas on rye and wrap a frozen popper to keep them fresh throughout the day.
For me it was normally just a good old egg and lettuce sandwich, banana and a frozen water bottle.
With our new venture Schoolhouse Espresso about to open with (funnily enough) our old school mates Tim and Katie Adams from Tim Adams Specialty Coffee, we are about to take a trip down memory lane and visit our old tuckshop at Urangan State High School this week for some inspiration on food. Dan thinks he's exactly like Heston Bluementhal (calm down Dan).
With school now back and in full swing here is a recipe for a very healthy take on sushi that we did on MKR and we are sure the kids will love.
Barbecue chicken sushi
10 sheets nori
2 carrots, julienned
1 cucumber, deseeded and julienned
1 red capsicum, julienned
2 tsp olive oil
2 chicken breasts, cut into 1cm-wide strips
1 cup sushi rice, well-rinsed
1 cup brown rice, well-rinsed
1 tbs caster sugar
2 tbs mirin
2 tbs rice vinegar
1 tsp salt. Barbecue Sauce:
1 tbs olive oil
1 onion, peeled, finely chopped
2 garlic cloves, peeled, crushed
400g can chopped tomatoes
2 tbs tomato paste
1 tbs smoked paprika
2 tbs white vinegar
1 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs Dijon mustard.
To make barbecue sauce, heat oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring, for 3-5 minutes or until soft. Add remaining ingredients and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until thickened. Remove from heat and cool until warm. Using a hand mixer, blend mixture until smooth.
To make sushi, heat oil in a large frying pan over medium heat. Add chicken and cook, turning and adding 2 tbs of BBQ sauce for the last 2 minutes of cooking, until browned and cooked through. Cool, then refrigerate until required. Cook rices separately according to packet instructions. Drain, then place both rices in a large bowl. In a separate bowl, combine sugar, mirin, vinegar and salt, and then pour over rice. Stir to combine. Spread rice on a foil-covered flat tray and set aside to cool completely.
To assemble sushi, place one nori sheet, shiny-side down, on a bamboo mat, making sure the longest edge of nori is at top of mat. Dip hands in water mixed with 1 tbs white vinegar and spread ¾ cup rice over bottom two-thirds nori, leaving a thin border around edge. Drizzle a line of BBQ sauce horizontally in middle of rice. Top with a line of chicken and vegetables. Brush top edge of nori with water. Lift end of mat closest to you and roll firmly to enclose filling. Cut into bite-sized pieces.
4 corn cobs
2 tbs butter, at room temperature
1 tbs miso paste
Cook corn cobs in a large saucepan of boiling salted water until tender. Drain, then return to saucepan. Add combined miso paste and butter, then toss to coat. Place on a baking tray and cook under a hot grill, turning, until golden. Serve sushi with corn and remaining barbecue sauce.
Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or follow them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.
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