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Foodie Thursday

1 hour, 55 minutes
First broadcast:
Thursday 21 February 2013

Simon Mayo is joined by our resident chef, Nigel Barden, for another Foodie Thursday! Plus there's a brand new confession for the team to make a judgement on - will they forgive?

Matt Williams has all the sports news, Rebecca Pike is on the money and Sally Boazman will bring you the travel updates.

Music Played

13 items
  • Wasabi Salmon & Sesame Seed Balls, with Citrus Ponzu Dipping Sauce

    Wasabi Salmon & Sesame Seed Balls, with Citrus Ponzu Dipping Sauce

    by Jez Felwick from The Bowler’s Meatball Cookbook (Mitchell Beazley)

    Serves 4-6

    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
    100g breadcrumbs
    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


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