It Just Has To Be Delicious

Archive for December, 2013

Satsuki – Subiaco

I love Satsuki. It is the sister restaurant to Ha-Lu, and is always consistently good. The menu is not identical to Ha-Lu but the principle is the same – tapas style sharing plates of food, high quality, and not the standard Japanese fare. To have a reasonable sized dinner, I would recommend 6 dishes between two people.

I would say that Satsuki’s signature dish is the spicy tuna tataki, which is always delicious. The menu has had a recent makeover, and this time we had lots of new dishes to try. Here is a photo diary of our meal.

Yuzu chuhai

Yuzu chuhai

I always like to have a Yuzu chuhai – it is a Japanese alcoholic drink made with shochu (japanese spirit) and usually has jelly pieces in it. This one had no jelly but still tasted delicious.

Carpaccio of white fish, salmon and scallop

Carpaccio of white fish, salmon and scallop

The carpaccio was fresh and tasty, with an ume plum glaze and delicious caviar balls which burst in your mouth.

Spicy tuna tataki

Spicy tuna tataki

The signature dish, this is always a star with spring onion, daikon, sesame seeds and a hint of chilli.

Tori Tempura

Tori Tempura

This was a new dish – chicken breast wrapped in nori (seaweed) and tempura batter, served with ume plum sauce and a ponzu dip. Very very tasty.

Salmon and Sea Bass

Salmon and Sea Bass

The quality and freshness of the fish was amazingly good, served in a light sweet broth.

Egg yolk tempura, lotus roots and bacon salad

Egg yolk tempura, lotus roots and bacon salad

When you get this salad, you break open the tempura egg to coat the other pieces in the lovely egg yolk. It is a mouthful of contrasting textures, crispy lotus root slices, crispy salty bacon, soft leaves and the tempura egg. Yum.

Duck and Wagyu beef

Duck and Wagyu beef

This dish was very nice and well presented – 4 chunks of quality wagyu, served with slices of duck, wasabi, mustard, spring onion pickle. It is a little similar to the Ha-Lu signature dish of duck with aubergine and Madeira. Personally I think that the Ha-Lu dish is better – somehow the Madeira really makes the dish. This version was an interesting alternative.

So yet again, another delicious meal at Satsuki. The environment is quite good too, you can sit outside in the courtyard, inside, or at the sushi bar. It is well situated in the square near Subiaco station, so lots of bars and nightlife available nearby.

Blueberry scones

I made these scones this morning when my friend Sarah came to visit. They taste incredibly good. If you treat the dough really gently, the blueberries keep their shape and they burst in your mouth as you eat the scone. you can also make them with raspberries and strawberries and you can add chunks of white chocolate if you want to be a bit decadent, but I found them sweet enough with just the lemon glaze.

Blueberry scones

Blueberry scones

Blueberry scone

Blueberry scone with lemon glaze

Recipe:

2 cups (approx 250g) self raising flour – if you only have plain flour, you can add 2 teaspoons baking powder

half a teaspoon of salt

2 tablespoons sugar

1 teaspoon baking powder (even though it is self raising flour, I added a little extra boost)

5 tablespoons (70g) butter or non-dairy spread

1 cup of blueberries (this is approx one small 150g punnet) washed and patted dry with kitchen roll

1 cup (250ml) of double cream (or approx 100ml of premium coconut cream if you are dairy free)

For the glaze – approx 1 cup (140g) of icing sugar and half a fresh lemon

1. Heat the oven to 200 deg C and line a baking tray with some baking parchment.

2. Mix the dry ingredients in a bowl or food processor i.e. the flour, baking powder, salt and sugar.

3. Either rub in the butter or use the food processor to blend it in until it is like fine breadcrumbs.

4. Stir in the blueberries.

5. Add the cream and very gently fold it in without crushing the blueberries, then pat the mixture together to form a soft dough. Treat it very gently, it does not have to be perfectly smooth. (If using coconut cream, just add 50ml to start and then add more as you need it – you shouldn’t need more than 150ml in total but it depends on the consistency of the coconut cream. I also added a teaspoon of lemon juice when I used coconut cream, because regular milk has an acid in it and I think you need a little acid to help with rising. A little cream of tartar would also work)

6. Roll the dough out into a long rectangle approx 12 inches by 3 inches. It will be quite a thick layer of dough (1-2 inches thick) Cut this in half, then cut each piece in half again so that you have four pieces approx 3 inches square. Cut each piece diagonally so that you have 8 scones.

7. Brush each scone with some cream (or milk) and place on baking tray. Bake for approx 25 minutes. If brushing with coconut cream, bear in mind that they will not brown like milk basted scones, so touch them gently to test if they are done. If they are a little blonde, it doesn’t matter, because the top will have icing on it.

8. To make the glaze, sift the icing sugar into a bowl. Wash the lemon, then grate the zest from the lemon – add this to the icing sugar. Halve the lemon and squeeze the juice. Add the juice to the icing mixture a little at a time until you get a soft glaze which isn’t too runny. You want it to flow, but not run off the scones.

9. Spread the glaze over the top of each scone. You can use a piping bag if you like, or just use the back of a spoon like I did.

10. Enjoy with tea, coffee and friends.

 

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