donna hay magazine

GLUE POTS FROM SEASONAL CONCEPTS. SEE DIRECTORY FOR STOCKIST DETAILS.120 http://www.donnahay.comblack sesame roasted pork with miso caramel1 x 3kg boneless pork loin with the belly attached, trimmed¹⁄³cup (40g) sea salt flakes¼ cup (55g) red miso paste2 tablespoons black sesame seeds1 teaspoon cracked black pepperextra virgin olive oil, for brushingmiso caramel1½ cups (330g) caster (superfine) sugar¼ cup (60ml) fish sauce¼cup(60ml) water1 tablespoon rice wine vinegar1 tablespoon red miso paste2 teaspoons grated ginger``````Using a sharp knife, score the pork skin at 1cm intervals.Sprinkle the pork with 2 tablespoons of the salt and rub intothe skin. Refrigerate, uncovered, for 2 hours.Preheat oven to 220°C (425°F). Brush the salt from the porkand pat dry with paper towel to remove any excess moisture.Spread the pork, skin-side down, with the miso and sprinklewith the sesame seeds and pepper. Roll up to enclose andtie with kitchen string. Brush the skin with oil and rub with theremaining salt, ensuring the salt is rubbed into the scored cuts.Place the pork on a lightly greased wire rack in a roastingpan lined with non-stick baking paper and cook for30 minutes. Reduce the temperature to 200°C (400°F) andcook for a further 45 minutes. Remove from the oven,cover with aluminium foil and allow to rest for 15 minutes.While the pork is resting, make the miso caramel. Place thesugar in a medium saucepan over medium heat and cook,swirling the pan occasionally (do not stir), for 8–10 minutes oruntil golden. Remove the pan from the heat and carefully addthe fish sauce, water, vinegar and miso and stir to combine.Return to the heat, add the ginger and cook, stirring, for2 minutes. Remove from the heat and allow to stand for5 minutes to cool slightly. Remove the string from the pork,slice and serve with the miso caramel. Serves 6–8.``````braisedbeefribswithmiso,orange and star-anise``````2kgbeefshortribs,cutinto10cmlengths+1bulbgarlic,halved4stripsorangezest1cup(250ml)orangejuice½cup(125ml)Chinesecookingwine(Shaoxing)1 cinnamon stick4star-anise4 whole dried chillies12 fresh dates (210g), pitted and halved2cups(500ml)water¾cup(165g)redmisopaste¼cup(55g)caster(superfine)sugar600gjappumpkin(squash),peeledandchoppedbaby(micro)purpleshisoleaves(optional),toserve``````Placetheribsinalargesaucepan,coverwithcoldwaterandbringtotheboil.Coverwithatight-fittinglid,reducetheheatto low and cook for 1 hour or until tender. Carefully removetheribsanddiscardthecookingliquid.Preheatovento180°C(350°F). Place the ribs, garlic, orange zest, juice, wine, cinnamon,star-anise,chilliesanddatesinalargedeep-sidedroastingpan.Placethewater,misoandsugarinalargejug,mixtocombineandpourovertheribs.Coverwithaluminiumfoilandcookfor30minutes.Removethefoil,addthepumpkinandcook,uncovered, for 45 minutes, turning occasionally, or until themeat is sticky and pumpkin is tender. Sprinkle with shisoleaves to serve. Serves 4–6.+Askyourbutchertocuttheribsintopiecesforyou.on trend .miso+ Miso paste is available in tubs or sachets from the Asian aisle ofyour supermarket, and from Asian grocers. There are many differenttypes available, all of which vary in colour and flavour. In our recipes,we’ve used white, yellow and red. You can substitute any miso foranother variety, but it may affect the flavour of your dish.+ White miso (also called sweet miso or shiro miso) has a delicateflavour and is lighter in colour as it hasn’t been fermented for aslong as the darker varieties.+ Yellow miso (also called shinshu miso) can range in colour fromlight yellow to light brown. It is still mild in flavour and is great touse in marinades, glazes, mayonnaises and butters.+ Red miso (also called aka miso) has been fermented for longerso has a stronger salty flavour. It’s best to use in more robustmeals, such as rich soups, stews and meat dishes.Cook’s tips