Music Played13 items
Billy Joel Tell Her About It
Billy Joel - Greatest Hits Vol.2, CBS
Joe Cocker Fire It Up
Fire It Up, Sony Music
Adam Ant Goody Two Shoes
Wave Party (Various Artists), Columbia, 15
Emeli Sandé Next To Me
(CD Single), Virgin, 1
Fairground Attraction Perfect
The No.1 Acoustic Rock Album (Variou, Polygram Tv
Stereophonics Indian Summer
(CD Single), Stylus Records, 1
The Undertones My Perfect Cousin
The Undertones - Teenage Kicks, Castle
Dexys Midnight Runners Jackie Wilson Said
Very Best Of Dexy's Midnight Runners, Mercury
The Beautiful South Good As Gold (Stupid As Mud)
Beautiful South - Carry On Up The Cha, Go! Discs
Josh Groban Brave
All That Echoes, Reprise, 1
Chuck Berry Johnny B. Goode
That's Rock'n'Roll (Various Artists), EMI
Robbie Williams Be A Boy
(CD Single), Island, 1
Shelby Lynne Where I'm From
Wasabi Salmon & Sesame Seed Balls, with Citrus Ponzu Dipping Sauce
by Jez Felwick from The Bowler’s Meatball Cookbook (Mitchell Beazley)
Prep time: 30 mins + 20 mins freezing
Cooking time: 20 mins
500g skinless salmon fillet
1 medium free-range egg
3 spring onions, thinly sliced
1 tbsp chopped pickled ginger
1 tsp wasabi powder
2 tbsp chopped coriander
1 tbsp freshly squeezed lemon juice
1 tbsp soy sauce or tamari
1 tsp salt
freshly ground black pepper
3 tbsp black sesame seeds, toasted
3 tbsp white sesame seeds, toasted
1. Preheat the oven to 220C/425F/Gas Mark 7 & line a large baking tray with non-stick baking parchment.
2. Cut the salmon into 2cm cubes & place in the freezer for 20 mins.
3. Once chilled, pulse in a food processor. Don’t over-process, as you want to retain some pieces of fish for texture.
4. Beat the egg in a large mixing bowl. Add the spring onions, pickled ginger, wasabi powder, coriander, lemon juice, soy sauce, breadcrumbs, salt & a sprinkling of pepper.
5. Heat a small frying pan over a high heat. Break off a small amount of the mixture, flatten between your fingers & fry until cooked. Taste to check the seasoning & add more lemon, ginger or wasabi powder if necessary.
6. Mix the 2 types of sesame seeds together & spread out on a plate.
7. Form the salmon mixture into 12-16 balls each about 5cm in diameter, packing each one firmly.
8. Roll the balls in the sesame seed mix & place them on the prepared baking tray.
9. Bake for 10 mins, turning the tray halfway through – the balls should begin to brown on the top.
10. Keep an eye on them to make sure that they don’t get burnt underneath.
Citrus Ponzu Dipping Sauce
Serves 4 as a dip
Prep time: 5 mins
Juice of 1 lime
1 tbsp Japanese rice wine vinegar
2 tbsp light soy sauce
1 tsp golden caster sugar
1 tsp sesame oil
1 tsp mirin (optional, if you can’t get mirin use a dry sherry)
zest of 1 lime
1. Put all the ingredients into a bowl & whisk until the sugar has dissolved.
2. This sauce gets better if it is refrigerated for a few hours or overnight, to allow the flavours to mingle.
3. To make a dressing for salads, simply whisk the above sauce