I’ve finally found my Mojo. No, not the Austin Powers kind, but the saucy citrusy kind that originates from Cuba. It’s pronounced “mo-ho”, not “mo-jo”, the libido giving force made popular by shag carpet-chested Mike Myers, so you shouldn’t get too many strange looks when you tell people what you had for dinner as long as you say it right. Mojo is a tangy sauce made of citrus, garlic and traditionally lots of oil; though I’ve made a healthier version here with less oil and a welcome addition using my favourite fruit, mango. I love mangoes; I eat them dried, candied, juiced, frozen, in sorbets, and have even had them freshly fallen from a tree. From the small house in rural Thailand where I lived one summer, I remember hearing periodic bangs on the corrugated roofs of neighbours, which marked the sound of ripe mangoes being shaken from the trees by hungry children with long wooden sticks, clamouring for dessert.
This sauce is a delightful accompaniment to grilled pork, prawns or fish. I picked up tuna flank from the grocer this afternoon and marinated it in herbs and oil before sauteeing it very briefly, slicing and then serving with a generous drizzling of mojo.
Mojo is actually short for Mojito, which is unrelated to the drink – though the drink would be a perfect, refreshing beverage for this meal. Continue reading
I don’t know what it’s like where you come from, but here in Victoria, British Columbia we have seen some strange health trends over the past few years (Vancouverites, I know you’ll agree): a cult-like obsession with yoga and form-fitting Lululemon pants, a substantial market of people who are willing to pay over $6 for a small loaf of organic bread containing enough seeds to keep the local bird population thriving through the winter…and then there is Sushimania, where the health-conscious pay through the nose for rice, seaweed and fish that the chef was too lazy to cook. Although I do enjoy things Japanese – the food, the tea ceremonies, the culture – and have voraciously read the novel Shogun, I have a difficult time paying such a hefty bill for something so inexpensive to make at home. I do that with coffee already and feel guilty enough.
A Japanese friend of mine showed me how to make very basic tuna sushi rolls which take under 30 minutes to prepare and only cost about $5 for enough rolls to plump up a roomful of hungry Victorians. There are many different ways to prepare Sushi, but this is one of the simplest rolls I’ve found, so it’s a good entry-level dish before attempting the preparation of eel, puffer fish or fish roe that pop in your mouth and set off the gag reflex.
Although sushi is relatively cheap to make, you’ll have to invest in a few inexpensive tools and ingredients that should last you a while: Continue reading