Miso tasty

The Guardian - Feast - - News -

Prep Cook Serves 15 min 10 min 4–6

350g aubergines, stem ends trimmed

3 tbsp rape­seed oil 150g green pep­pers, cut length­ways into 1cm-wide strips

1 spring onion, peeled and sliced on an an­gle into 6mm pieces

1 medium gar­lic clove, finely chopped

1 tsp fresh gin­ger, peeled and finely chopped

1 tbsp soy sauce

1 tbsp sake

1 tbsp brown rice miso

Cut the aubergines length­ways into 1cm-thick slices. Stack the slices and halve length­ways. Cut those pieces across, in half or thirds – they should be sim­i­lar in length to the green pep­pers.

In a large fry­ing pan or wok, heat the oil over a medium-high heat. Add the pep­pers and stir-fry un­til ten­der – about two min­utes. Trans­fer to a bowl with a slot­ted spoon.

Add the spring onion, gar­lic and gin­ger to the pan and stir-fry over a low heat for about a minute. In­crease the heat to medium, toss in the aubergine and con­tinue to stir-fry un­til cooked through but not melt­ing – about three to five min­utes. Stir in the soy sauce and sake, and im­me­di­ately lift the pan off of the heat. Swirl the pan around Brown rice miso has a slightly sweeter flavour, but white or red would also work for a sec­ond or so to evap­o­rate the liq­uids. Fold in the cooked green pep­per and miso. Smooth the miso around the veg­eta­bles with a heat­proof spat­ula so they are evenly coated. Ja­pan the Cook­book by Nancy Sin­gle­ton Hachisu (Phaidon) is pub­lished on 6 April Prep Cook Serves 5 min 10 min 2-4

4 cour­gettes

50g but­ter

1 tbsp olive oil

Salt and black pep­per 1 pinch saf­fron strands 2 tbsp wa­ter

1 hand­ful basil leaves Juice of ½ lemon

Cut the cour­gettes length­ways into thin strips about 8mm thick. Heat the but­ter and oil in a large, heavy-based fry­ing pan. Once the but­ter be­gins to foam, lay the cour­gette strips in the pan and cook over a medium heat for a few min­utes un­til they start to brown. Turn them over, sea­son and con­tinue to cook for a minute. Add the saf­fron and wa­ter, and cook for a cou­ple of min­utes more, un­til the but­ter has taken on the golden colour of the spice. Tear in the basil leaves, pour the lemon juice over the top and serve at once. Fern Ver­row: Recipes from the Farm Kitchen by Jane Scot­ter and Harry Ast­ley (Quadrille)

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