My search for the perfect Virgin Mary/Bloody Mary recipe
continues. The boy spotted this on in The Guardian and thought we should give
it a go. Our local supermarket isn’t quite cosmopolitan enough for Wasabi
powder, but we did find it an Asian grocer. If we hadn’t found it, the boy had
sweetly offered to go into Chinatown.
750ml tomato juice
1tsp Wasabi powder
Juice of 1 lime
1tsp chilli garlic sauce
1tbsp Worcester sauce
A few drops light soy sauce
1 Jalapeno, very finely chopped
Pinch of celery salt
A big pinch of finely ground black pepper
4 spring onions to garnish
Cucumber to garnish
We are using Libby’s tomato juice, as it’s got more flavour
than Del Monte, which is insipid, but less salty than Princes. I do love Princes,
but I want to give the seasoning more chance to stand out. The chilli garlic
sauce is Maggi.
The boy thinks this should be made by the jug full and I agree.
Mix the wasabi powder with the lime juice until it’s smooth
and add to the jug with the other ingredients and some ice cubes. Give it a good stir.
For the garnish, trim the spring onions and make a slits in
the green part and curl them over the back of a knife, like you would do with
ribbon, for gift wrap. Ours are not
perfect but it’s the garnish, not the main event. Add a strip of cucumber. You’ll
need to judge the depth of your glasses to know how long the cucumber and
spring onions need to be.
The boy is having his with vodka.,which surprises nobody. I
will definitely be toasting the Chinese year of the sheep (or ram, or goat,
depending on who you ask), with this.
Meanwhile, my search continues
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