Magic Tofu over at Slurp & Burp recently announced the ingredients for Paper Chef #15. Those ingredients are beets, pears, lime and aphrodisiacs. After having overdosed on aphrodisiacs for the recent Sugar High Friday, for Paper Chef I'm taking a more simplistic approach, yet doing something a bit out of the box.
Beet and Pears are commonly found matched in salads and it wouldn't be too difficult to incorporate lime and aphrodisiacs galore in this type of dish. Sweet wise, it would be pretty simple to make, say a chocolate beetroot cake or tart.
But all these ideas were thrown out the door as I dined on my Japanese meal. The lightbulb went off and this creation was born...
Beetroot, Pear, Lime and Vanilla: Nigiri Sushi style
In this dish I've replaced the rice with an appropriately shaped piece of ripe pear. The "Wasabi" is a blend of lime zest, icing sugar and lime juice. The "Soy" is made using a thin sugar syrup flavoured with vanilla extract (vanilla is the aphrodisiac). Instead of raw fish I've used thin slices of the Beetroot Cured Salmon.
I must admit but I'm totally surprised but this is actually quite tasty. All the elements are pre-existing within the beetroot cure so they work together. Smearing some of the faux wasabi over the pear chunk adds a nice cleansing feeling to the dish while supplying that extra kick. The faux soy also works with the sweetness of the pear and the salmon.
I would probably put this dish under the "Paper Chef Indiana Jones" category and possibly the "Paper Chef Picasso" because I'm quite pleased how the faux elements have worked out.