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Cork Norrie Recipe


 
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simonj
Rank attained: Pedunculate oak tree


Joined: 12 May 2010
Posts: 303
Location: Connemara

PostPosted: Wed Jan 22, 2014 7:48 pm    Post subject: Cork Norrie Recipe Reply with quote

Hi All, I know its been a while - but here we go.

I hope its not what you think - but it was first made in Cork, on the north side, where I now live, and its good.
Actually, with the fillings it would be Hiberno / Nipponese / Armenian hybrid !!!!

For full details, history thought process and background see the most recent posting at http://connemaracroft.blogspot.no/2014/01/irish-style-nori-aka-cork-norrie-recipe.html irishkitchengarden.com



Anyway, you will need:
Bulgar wheat, 1 cup
Boiling water, 2 cups
Shallot - very finely sliced
Fist full of parsley, very finely chopped
dash of olive oil
Pack of Nori leaves, toasted (most health stores have them)
Half a lemon, squeezed.
Cucumber
Small pack smoked salmon

It could not be easier to prepare.

Prepare the Bulgar in to a Tabbouleh - in this case it is an Armenian version called Eech.

You will need:
1 cup of Bulgar wheat
2 cups boiling water
1 very finely sliced Shallot.
A handful of parsley - finely chopped.
Half a lemon, squeezed.

Put the Bulgar wheat and shallot in a bowl
Add the boiling water and cover
after 15 minutes add the parsley, lemon juice and olive oil to mix through
That's it - Sin E !!!!

Lay the toasted Nori sheets on the sushi mat.
I layered on some smoked salmon slices, then some very thinly sliced cucumber.
After that about a centimeter depth of Eech

Baton of cucumber in the center
Roll
Slice
Serve with a little dollop of homemade horseradish sauce.

I topped mine with a little wasabi and shop bought pickled ginger.
In future, I'd use home grown horseradish sauce - after all wasabi is just Japanese horseradish - and I'd leave out the ginger.

Looks great, and tastes great.

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