Don’t let this month’s special ingredients linger in your kitchen.
Instead make the most of them with these smart and easy ideasLOOSE ENDS
WORDS: HOLLY HOLMES AND OLIVIA SPURRELL. ILLUSTRATIONS: ALICE CLEARY
BROWN MISO
FROM
SAPPORO-
STY LE BUTTER
CORN MISO
RAMEN
P119MISO SOUP
Bring 1 litre
water to a low
simmer in a
medium pan. Mix
50g brown miso with a splash
of hot water, then add to the pan
with a bunch of chopped spring
onions, 150g seasonal green
vegetables and a couple of
nests of dried noodles. Simmer
for 5 minutes. Serve with sliced
red chilli and fresh coriander.
MISO VINAIGRETTE
Whisk together 2 tbsp brown
miso, 1 tbsp rice vinegar, 1 tbsp
soy sauce, 1 tsp crushed palm
sugar (or granulated sugar),
a pinch of chilli flakes and
2 tbsp toasted sesame oil.
Use to dress Asian salads.
MISO-BAKED SALMON
Heat the oven to 200°C/180°C
fan/gas 6. Mix 2 tbsp brown
miso, 1 tbsp honey, 1 tbsp
mirin, 1 tbsp soy sauce and
½ tsp toasted sesame oil in
a large bowl. Put 2 salmon
fillets in the bowl, cover with
the marinade and marinate,
skin-side up, for up to an hour.
Drain the salmon (discard
marinade), wrap in foil and bakefor 10-15 minutes. Serve with
steamed rice and green veg.PECORINO
FROM
ASPA R AGUS,
PE A &
MINT
RISOTTO
P22SPRING LUNCH
Sprinkle grated
pecorino over
griddled
asparagus and
top with a poached egg.
SHAVED RADISH SALAD
Finely slice 200g mixed radishes
(such as watermelon radish,
mooli and breakfast radish).
Toss with a drizzle of truffle
oil, a squeeze of lemon juice,
chopped fresh parsley leaves
and shavings of pecorino.
PECORINO GOUGÈRES
Visit deliciousmagazine.co.uk
and search for ‘rarebit stuffed
gougères’. When making the
choux pastry, replace the
parmesan with pecorino and
top with extra grated pecorino.SAFFRON
FROM
SAFFRON
LOAF
P39ORANGE
POLENTA CAKE
WITH SAFFRON
SYRUP
Visit delicious
magazine.co.uk and search
for ‘orange polenta cake withrosemary and orange syrup’.
When making the syrup, infuse
with a few strands of saffron
instead of rosemary.
SAFFRON COCKTAILS
Make a saffron syrup: gently
heat 175ml water, 4 tbsp lime
juice, 225g sugar, 5 crushed
cardamom pods and 5 saffron
threads in a pan until the sugar
has dissolved and the saffron
has infused. Strain, then stir in
the grated zest of 1 lime. Add
2 tbsp of the syrup to vodka
and lemonade or gin and tonic.
Serve with lime wedges.SICHUAN PEPPER
FROM
TOFU WITH
CAR AMEL
A ND SICHUA N
PEPPER
P58SICHUAN
PEPPER AND
GARLIC STEAKS
Pan-fry rump
or sirloin steak,
basting in melted butter mixed
with crushed garlic. For the
last 2 minutes of cooking,
add a few crushed sichuan
peppercorns to the butter
and use to baste the steaks.
Serve with steamed pak choi.
SPICED STIR-FRY OIL
Pour 500ml rapeseed oil into
a deep pan with 3 tbsp sichuan
peppercorns, 5 whole staraniseandacinnamonstick.
Heat very gently over a low
heat for 30 minutes (don’t let
the oil bubble). Cool, strain,
thenstoreinsterilisedjars
or bottles for up to 6 months.PALM SUGAR
FROM
THAI STYLE
TUNA AND
BROCCOLI
SALAD
P49RICE PUDDING
WITH COCONUT
Put 50g palm
sugar and 50g
desiccated
coconut over a low heat in
a saucepan until melted and
starting to caramelise. Pour
over rice pudding and sprinkle
with lime zest to serve.
SWEET GINGER TEA
Put 3 English breakfast teabags
in a teapot, pour over 1 litre
boiling water, then add a 5cm
piece of sliced fresh ginger,
50g palm sugar and 5 bruised
cardamom pods. Leave to infuse
for 5 minutes before drinking.
GINGER FLAPJACKS
Replace the demerara sugar
in ginger flapjacks with palm
sugar and replace 50g of the
jumbo oats with coconut flakes.
Search ‘easy ginger flapjack
bars’ at deliciousmagazine.co.
uk for a good recipe.deliciousmagazine.co.uk 115leftovers.