donna hay magazine

OPPOSITE PAGE: EARLY COUNTRY SIDE TABLE FROM ICI ET LA.118 http://www.donnahay.commiso-glazed salmon skewers¼ cup (55g) yellow miso paste2 teaspoons dashi powder+2 tablespoons mirin (Japanese rice wine)2 teaspoons caster (superfine) sugar600g skinless salmon fillets, thinly slicedamaranth leaves (optional), to serveshichimi togarashi, to serve++``````Preheat grill (broiler) to high. Place the miso, dashi powder,mirin and sugar in a medium bowl and mix to combine.Thread the salmon onto metal skewers and place on 2 largeoven trays lined with aluminium foil. Brush each side of thesalmon with the miso marinade. Cook the salmon, in 2 batches,for 4 minutes or until golden and slightly charred. Set asideand keep warm. Place the skewers on a plate with amaranthleaves and sprinkle with shichimi togarashi serve. Serves 4–6.+ Dashi powder is a Japanese soup stock. It’s available in theAsian aisle of supermarkets and in Asian grocers.++ Shichimi togarashi is a Japanese spice mixture. It’s availablein the Asian aisle of supermarkets and in Asian grocers.``````miso roasted spatchcocks withshiitake mushroom and rice stuffing``````2 tablespoons yellow miso paste2 tablespoons soy sauce2 tablespoon honey2 tablespoons mirin (Japanese rice wine)4 x 500g spatchcocks (baby chickens), rinsed and patted dryshiitake and rice stuffing1 cup (200g) jasmine rice, rinsed2 cups (500ml) water½ cup (15g) sliced dried shiitake mushrooms+1 tablespoon yellow miso paste2 teaspoons sesame oil1 tablespoon caster (superfine) sugar``````Place the miso, soy sauce, honey and mirin in a small bowland whisk to combine. Place the spatchcocks and half themarinade in a large bowl and toss to coat. Cover with plasticwrap and set aside to marinate for 15 minutes.While the spatchcocks are marinating, make the stuffing.Place the rice, water, mushrooms, miso, oil and sugar ina medium saucepan and stir to combine. Place over mediumheat and bring to the boil. Reduce heat to low, cover witha tight-fitting lid and cook for 15 minutes or until rice iscooked. Set aside to cool slightly.Preheat oven to 180°C (350°F). Fill the cavity of eachspatchcock with the rice mixture, tie the legs together withkitchen string and place on a lightly greased large oven traylined with non-stick baking paper. Cook, brushing halfwaywith remaining marinade, for 30 minutes or until goldenand cooked through. Serves 4.+ Dried shiitake mushrooms are available in the Asian aisleof supermarkets and from specialty Asian grocers.on trend .misoSweet and spicy flavoursunite in these lightly charredsalmon skewers, marinated ina mellow miso glaze. Sprinklingsof the traditional Japanese spicemix, shichimi togarashi, delivera gratifying fiery finish.