Sunday Magazine – May 26, 2019

S MAGAZINE ★ 26 MAY 2019 43

FOOD

Coriander, coconut

and daikon noodle soup

● squeeze of lemon juice and

roast for 15-20 minutes, stirring

halfway, then remove from the

oven and set aside to cool slightly.

● Lift the onion from its pickling

liquid and set aside in a bowl. Add

the remaining 2 tablespoons of oil

to the pickling liquid, then roughly

chop the almonds and stir in. Tip

into the toasted quinoa and stir

together. Check the seasoning.

Put a layer of the dressed quinoa

in the base of a bowl or on a

plate. Arrange the butter beans,

sweet potato, beetroot and

sunflower sprouts or pea shoots

over the top. Scatter with the

pickled onion, squeeze over any

remaining lemon juice and serve.

Coriander, coconut and

daikon noodle soup

Serves: 2

Preparation time: 1 hour

Cooking time: 4 hours

For the coriander

and coconut broth:

2 shallots, quartered

2 celery stalks, halved

50g (2oz) fresh ginger root, sliced

6 white peppercorns

½ tsp coriander seeds

½ tsp cumin seeds

A pinch of chilli flakes

2 lemongrass stalks

8 lime leaves

2 garlic cloves, halved

2 litres (3½ pints) water

100g (3½oz) desiccated coconut

2-3 tbsps tamari (Japanese

gluten-free soy sauce)

1-2 tsps maple syrup

Juice of ½-1 lime

30g (1 oz) coriander

For the sweet potato crisps:

1 small sweet potato, peeled

1 tbsp sunflower oil

1 shallot, thinly sliced

For the tamari maple mushrooms:

200g (7oz) fresh shiitake

mushrooms

2 tbsps tamari

1 tbsp maple syrup

1 tsp toasted sesame oil

To serve:

1 daikon (mooli), peeled

A handful of coriander and

Thai basil leaves

2 lime wedges

● Preheat the oven to 130°C fan/

265°F/gas mark 2.

● For the broth, put the shallots,

celery, ginger, spices, lemongrass,

lime leaves and garlic in a large

casserole dish with the water.

Cover and bake for 3 hours.

Remove the casserole from the

oven, uncover and cool completely.

Pass the broth through a sieve

into a jug, discarding the

aromatics. You should have just

over 1 litre (1¾ pints). This can be

done a day in advance, storing the

broth in the refrigerator, then

bringing it back to room

temperature when needed.

● For the sweet potato crisps, use

a vegetable peeler to pare long

strips from the potato. Toss the

strips with the oil and shallots

and scatter in a roasting tray.

● To make the tamari maple

mushrooms, trim the shiitake

stems and halve any larger

mushrooms. Toss in a small

roasting tray with the tamari,

maple syrup and sesame oil. Put

the mushrooms and sweet potato

in the oven. Roast for 30-40

minutes, turning both every

15 minutes, until the sweet potato

is crisp and the mushrooms have

absorbed all the liquid.

● Pour the broth into a high-speed

blender with the coconut and blitz