Starters

Goat Cheese and Cured Ham Maki

Name: Goat Cheese and Cured Ham Maki
Prep time: 20 min
Cook time: 13 min
Total time: 43 min
Yield: 45 pieces
Ingredients: Sushi rice: 200 g (1 cup) sushi rice; Sushi rice: 350 ml (1 1/2 cups) cold water; Sushi rice: 30 ml (2 tbsp) rice vinegar; Sushi rice: 5 ml (1 tsp) sugar; Sushi rice: 2 ml (1/2 tsp) salt; A little neutral oil for the mould; 1/4 log goat cheese, cut into thin sticks; 10 large, very thin slices cured ham (Serrano, Parma or similar); Soy sauce, to serve

A European take on maki: sushi rice around a stick of goat cheese, wrapped in thin slices of Serrano or Parma ham. The Maki Party presses each roll into shape in seconds, so all you do is fill, close and wrap.

In brief Goat Cheese and Cured Ham Maki is a starters recipe cooked in the Tupperware Microwave Rice Maker. It takes 43 minutes in total and serves 45 pieces.

Total time: 43 min
Prep: 20 min
Cook: 13 min
Rest: 10 min

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Product usedTupperware Microwave Rice Maker

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Ingredients

45pieces

Sushi rice: 200 g (1 cup) sushi rice
Sushi rice: 350 ml (1 1/2 cups) cold water
Sushi rice: 30 ml (2 tbsp) rice vinegar
Sushi rice: 5 ml (1 tsp) sugar
Sushi rice: 2 ml (1/2 tsp) salt
A little neutral oil for the mould
1/4 log goat cheese, cut into thin sticks
10 large, very thin slices cured ham (Serrano, Parma or similar)
Soy sauce, to serve

Method

Rinse the rice until the water runs clear, then cook it with the cold water in the Tupperware Microwave Rice Maker for 12 to 13 minutes at 600 W. Leave to stand for 10 minutes, fold in the vinegar, sugar and salt mixed together, and let it cool to room temperature.
Lightly oil the base and lid of the Tupperware Maki Party. Half-fill the base with rice and press a groove along the centre with the slim silicone spatula.
Lay a few sticks of goat cheese in the groove, cover with more rice and smooth it level with the spatula.
Fit the lid on the base and press down firmly on the two wide edges, then unmould the roll.
Wrap each roll in 2 thin slices of cured ham.
Repeat to make 5 rolls. Cut each one into 8 to 10 even pieces with the filleting knife, dipping the blade in cold vinegared water between cuts, and serve with soy sauce.