Baked kipflers with smoked miso butter and pecorino

(RECIPE P95)

saucepan, reduce heat to low, cover and simmer over low heat for 12 minutes, then remove from heat and stand covered for 5 minutes.

7 Sauté daikon and garlic in sesame oil in a frying pan over low heat until just tender

(3-4 minutes). Season to taste and set aside.

8 Meanwhile, season cucumber with chilli powder and salt and set aside.

9 Fry eggs in oil in a large non-stick frying pan over medium-high heat until bases are browned, whites are just-set and yolks are runny (2-3 minutes).

10 To serve, divide rice among individual serving bowls and arrange wakame, kimchi, pickled carrots, shiitake tsukudani, bean shoots and spinach on top. Top each with a fried egg and serve hot with gochujang sauce.

Note Korean chilli powder, gochuchang (Korean red chilli paste) and Korean malt syrup are available from Korean supermarkets. If malt syrup is unavailable, use sugar. Unpasteurised kimchi is available from select health-food shops; this usually contains fish sauce so omit for vegetarians. Wine suggestion 2016 Miyoshino Jozo “Hanatomoe Yon-Dan” Junmai Yamahai Yon-Dan Muroka Nama Genshu, Nara.

Potatoes with miso and pecorino

“Potatoes go with butter, butter goes with miso and, strangely, miso goes with pecorino,” says Ryan. “These three ingredients have been waiting to get together for some time.”

Prep time 15 mins, cook 35 mins

Serves 6

500 gm small kipfler potatoes, scrubbed

100 gm unsalted butter, softened

1¼ tbsp white miso

50 gm aged pecorino, finely grated with a Microplane

1 Preheat oven to 200C. Boil potatoes in salted water until just tender (15-20 minutes). Drain, cool briefly, and then cut each potato in half.

2 Beat butter and miso in a bowl to combine, then transfer to a large deep frying pan and melt over low heat. Add potatoes and toss to coat until warmed through (1-2 minutes). Transfer to a 20cm x 30cm oval or rectangular ceramic baking dish that fits potatoes in a single layer, and bake until turning golden brown on edges (15-20 minutes). Scatter generously with finely grated pecorino and serve hot.

Roasted broccoli with roasted sesame sauce

“Roasted broccoli teamed with a soy and sesame sauce makes a very savoury side dish,” says Hamish Nugent.

Prep time 25 mins, cook 25 mins

Serves 6 as a side

300 gm broccoli (2 heads), halved

2 tbsp vegetable oil

Dried bonito-flavoured sesame seeds (optional; see note), to serve

Roasted sesame sauce

30 gm white sesame seeds

½ tsp caster sugar

1½ tbsp Kewpie mayonnaise (see prawn toasts note p91)

1 tbsp Japanese rice vinegar

1 tbsp tamari

2½ tsp mirin

2½ tsp sesame oil

1 For roasted sesame sauce, preheat oven to 180C. Roast sesame seeds on an oven tray, stirring a couple of times, until golden brown

(6-10 minutes). Finely grind sesame seeds and sugar with a mortar and pestle or, for a finer sauce, grind in a high-speed blender. Add remaining ingredients and whisk to combine.

2 Increase oven to 250C. Blanch broccoli until just tender, but not soft (1½-2 minutes; see cook’s notes p177). Refresh in iced water, drain and pat dry with paper towels. Oil and season broccoli with salt all over. Place in a roasting pan lined with baking paper and roast until it starts to caramelise (12-18 minutes).

3 Pour sesame dressing onto plates and top with roasted broccoli, scatter with bonito-flavoured sesame seeds and serve.

Note Bonito-flavoured sesame seeds are available from goodgrubhub.com.>

Honey and ginger ice-cream and lemon curd doughnut sandwiches

“An ice-cream sandwich is always a crowd-pleaser,” says Rachel Reed. “Mix it with a doughnut and, well, that just tops it off. I'm not one for sickly sweet desserts, so there had to be acid and salt in the mix, that's why I added some preserved lemon to the ice-cream, to cut back the sweetness of the honey. I also decided to dust the doughnuts with matcha sugar, which gives a savoury-sweet flavour.”

Prep time 1½ hrs, cook 35 mins

Makes 6

125 ml ( 1/2 cup) milk

½ tsp dried yeast

225 gm (1½ cups) plain flour, plus extra for dusting

1¼ tbsp beaten egg (about ½ egg)

1 tbsp softened lard, melted and cooled to room temperature

2¼ tbsp caster sugar

½ tsp finely grated nutmeg

Vegetable oil, for deep-frying

Honey and ginger ice-cream

300 ml milk

300 ml pouring cream

20 gm ginger, coarsely grated

4 egg yolks

75 gm ( 1/3 cup) caster sugar

1½ tbsp raw honey

3 tsp finely chopped rinsed preserved lemon rind (flesh discarded)

Lemon curd

1 egg

55 gm (¼ cup) caster sugar 2½ tbsp lemon juice

Finely grated rind of 1/3 lemon

60 gm unsalted butter, at room temperature, diced

Matcha sugar

110 gm (½ cup) white sugar ½ tsp matcha tea (see note)

1 For honey and ginger ice-cream, line a 20cm x 30cm slice tin with baking paper. Bring milk, cream and ginger to just under a simmer in a small saucepan over medium heat (3-4 minutes). Meanwhile, whisk yolks and sugar with an electric mixer until mixture holds a ribbon (2-3 minutes). Pour milk mixture over yolk mixture, whisking to combine, then transfer to a large heatproof bowl over a saucepan of simmering water and stir until mixture reaches 82C and thickly coats the spoon (4-6 minutes). Strain through a fine sieve, add honey, then set aside to cool (30-40 minutes). Add preserved lemon and refrigerate until chilled (1-2 hours). Churn in an ice-cream machine, then spread in prepared tin, cover and freeze until firm (4-5 hours). Turn out, cut into small rectangles (about 6cm x 9cm; you may have some ice-cream left over) and freeze on a plastic tray lined with baking paper until ready to serve.

2 Bring milk to 82C in a saucepan over medium heat, stirring occasionally (2-3 minutes; don’t boil), then cool to room temperature (15-20 minutes). Combine yeast and 30ml lukewarm water in an electric mixer with dough hook attachment fitted and leave until foamy (10-15 minutes). Add milk and half the flour and mix on low speed until combined. Cover and rest in a warm place until doubled in size (1-2 hours). Add egg, lard and sugar and stir to just combine; do not overmix. Fold in remaining flour, nutmeg and ¼ tsp salt a third at a time, mixing to just combine between additions. The dough should be just dry enough to roll out, but still quite soft. Cover and stand in a warm place until doubled in size (1½-2 hours).

3 Place dough on a floured piece of baking paper, lightly flour top of dough, then knock back and roll to a rough 15cm x 16cm rectangle and cut into six 5cm x 8cm pieces. Cover and prove until almost doubled in size (1-2 hours).

4 Meanwhile, for lemon curd, place egg in a small bowl, lightly whisk in sugar and juice, then strain into a heatproof bowl. Add lemon rind and whisk over a saucepan of simmering water until thick and mixture reaches 82C (4-5 minutes).

Cool briefly (8-10 minutes), then process in food processor, gradually adding butter until combined. Refrigerate until chilled and thickened (40 minutes to 1 hour).

5 Preheat oil to 160C in a deep saucepan and deep-fry doughnuts in batches, turning occasionally, until golden and puffed (4-5 minutes; be careful, hot oil will spit). Drain on paper towels. 6 For matcha sugar, mix ingredients in a large bowl. Toss doughnuts in green tea sugar, then cut in half lengthways. Place 1 tbsp curd on the base of each doughnut, top with ice-cream and sandwich with top half. Sprinkle with extra matcha sugar and serve immediately.

Note Matcha tea is available from Japanese grocers and health-food shops.