delicious UK – April 2018

FOR THE TOFU

• 396g block firm tofu (we used
  Cauldron, from large supermakets)
  •Oliveoilforfrying
  •1tbspsesameseeds,toasted
  brieflyin a dry pan until
  fragrant


• Crispy fried shallots (from
  atub)andmicrocoriander
  (see tips) to serve

FORTHE CARAMEL SAUCE

• 125g soft brown sugar
  •1tbspredwinevinegar


• ½ tbsp Chinese black rice vinegar
  (see tips)


• 25ml light soy sauce


• ½ tbsp chilli bean paste
  (seetips)


• 1 tsp grated fresh
  ginger
  •1garlicclove,crushed


• ¼tspsichuanpepper


• ½ bird’s eye chilli, finely
  sliced

1 Putthetofublockonaplate

between2thickwadsofkitchen

paper.Pressdownfirmlytosqueeze

outasmuchmoistureaspossible,

thenusemorekitchenpapertopat

the surface of the tofu block dry.

2 Heataglugofoilinanon-stick

frying pan and fry the tofu on both

sidesfor4-5minutesintotaluntil

crispandgolden.Removefromthe

pan (reserve the pan) and set aside.

3 To make the caramel sauce, put

the sugar and 3 tbsp cold water in

thepanandheatgentlyuntilthe

sugar dissolves and turns into an

amber caramel. Add the remaining

caramel sauce ingredients and stir

to combine.

4 Returnthetofutothepanand

baste in caramel sauce. Slice

thickly, then serve on a platter,

drizzled with the remaining caramel

sauce and topped with the toasted

sesame seeds, crispy shallots and

micro coriander.

PER SERVING324kcals, 14.7g fat

(2.4g saturated), 13.7g protein,

32.9g carbs (32.1g sugars), 1g salt,

2.5g fibre

Formorewaystousesichuan

pepper, see Loose Ends

Miso caramel banoee

éclairs

MAKES20-25.HANDS-ONTIME1HOUR

15 MIN, OVEN TIME 35 MIN, PLUS CHILLING

Forget t he t rad it iona l

torpedoesofflabbychouxpastry

festoonedwithcreamandfaux

chocolate. This new-gen éclair

comeswithamodernmakeover:

caramel crème pâtissière sexed

up with the umami-ish appeal of

white miso paste.

MAKE

AHEAD

The crème pâtissière will

keep in the fridge for up to

2dayswithapieceofcling

filmtouching the surface.

Baketheéclairsadayaheadand

keep in an airtight container. Finish

them no more than 2 hours ahead.

Make the chocolate glaze 1-2 days

aheadandkeepinacontainerinthe

fridge.Reheatgentlyinapanto

loosen before glazing the éclairs.

FOOD

TEAM’S

TIPS

The chocolate may start to

setwhenyou’reglazingthe

éclairs. If so, add 1 tsp hot

water and stir to loosen it. To give

the glaze a great finish, dip the top

ofeachoneintotheglaze,thenrun

a clean finger over to coat evenly.

For a super-smooth crème

pâtissière, use a stick blender to

whizzthecustardafterchilling(step

4), before adding the double cream.

FOR THE MISO CARAMEL CRÈME PÂTISSIÈRE

•250gcastersugar

• 500ml semi-skimmed milk
  •2tbspwhitemisopaste


• 1 vanilla pod, split in half
  •5mediumfree-rangeeggyolks
  (seetiponfollowingrecipe, p63,
  for freezing egg whites)
  •50gcornflour


• 75ml double cream

FOR THE CHOUX PASTRY

• 75g unsalted butter, cubed


• 115gplainflour,sifted


• 3mediumfree-rangeeggs,beaten


• Splash of milk (optional)

FOR THE CHOCOLATE GLAZE

• 150gcastersugar


• 75ml double cream
  
  
  • 150g dark chocolate, chopped
  
  
  • 3 ripe bananas, sliced, to serve
  
  
  
  

YOU’LL ALSO NEED...

•2disposablepipingbagsfitted

with12mmand10mmplainnozzles

(orsnip the corners off)

• 2-3 baking sheets lined with
  non-stick baking paper

1 For the crème pâtissière, gently

heat 150g of the sugar and 75ml cold

waterinadeeppanuntilthesugar

has dissolved. Increase the heat and

bubbleuntilitturnsintoadark

amber caramel. Meanwhile, gently

heat the milk, miso paste and vanilla

pod in another pan until steaming,

thenpourintoajugandremovethe

vanilla pod (rinse, dry and use to

flavoursugar, if you like).

2 Once the caramel has reached the

desired colour, lower the heat and

carefullypourinthemilkmixture,

mixing slowly with a hand whisk. Be

careful as it may spit at first. Keep

whiskinguntilallthemilkhasbeen

added.Bringuptotheboil, then

remove from the heat.

3 In a heatproof bowl, whisk the egg

yolks, cornflour and remaining 100g

sugar until smooth. Still whisking,

pour the milk mixture slowly over

the egg yolks, then pour it all

through a fine mesh sieve, back into

themilk pan.

4 Return the pan to a medium heat

andwhiskuntilitformsasmooth,

thickened custard. Pour into a bowl,

lay cling film on the surface (to stop

a skin forming) and chill for 30

minutes. Once it’s chilled (see tips),

whip the cream in a separate bowl

to soft peaks, then gently fold into

thecustard.Coveragainwithcling

film touching the surface and chill

untilneeded(seeMakeAhead).

5 For the choux pastry, heat the

oven to 220°C/200°C fan/gas 7. Put

thebutterand185mlcoldwaterina

medium saucepan set over a medium

heat until the butter has melted.

Bringtotheboil,removefromthe

heat and pour in the sifted flour. Beat

vigorously using a wooden spoon

until smooth, glossy and coming away

from the sides of the pan. Tip into →

SUSYATKINS’

WINE PICKS

The vibrant

flavours of the

prawns with

tamarind

caramel demand

ahugelyfruity,

tangy white.

Make it New

Zealand

sauvignon blanc.

For the tofu

with caramel

sauce, open an

off-dry white,

suchasaMosel

riesling spätlese

or vouvray

demi-sec.

60 deliciousmagazine.co.uk