VEGETARIAN

Versatile and brimming with goodness, don’t underestimate cavolo nero.

Miso Onion Purée with Crispy Tempura Onions is a pretty dish that’s sure to impress.

8 small onions (we used small pickling onions; red, brown and white) peeled and quartered Vegetable oil, to shallow fry 1/2 cup (50g) cornflour, to dust Sweet soy sauce (kecap manis), to serve

Shredded dried seaweed, to sprinkle

Toasted black sesame seeds, to sprinkle

Dried ground chilli, to sprinkle

MISO ONION PURÉE

2 brown onions, thinly sliced 1/2 cup (125ml) sake

1 tbsp salt flakes

100g silken tofu, chopped 1 tbsp white miso paste 2 tbsp sesame oil

1 tbsp rice wine vinegar

Gently separate the layers of the small onions to create petals and place in a bowl of iced water (this will help the layers separate further). Set aside.

For the miso onion purée, combine the onion, sake and salt in a medium saucepan over medium low heat. Cover with a lid and cook for 10-12 minutes, stirring occasionally, or until the onion is very soft.

Remove from the heat and add the tofu, white miso paste, sesame oil and vinegar and blend using a hand-held stick blender until smooth.

Fill a medium saucepan halfway with oil and place over medium heat until 180°C. Drain the small onions, shaking off excess water. Working in batches, dip the onions into the cornflour, shaking off any excess. Fry for 3 minutes or until golden and crispy. Drain on paper towels.

To serve, spoon miso onion purée onto 4 plates. Scatter with onion petals, drizzle with kecap manis, and sprinkle on seaweed, sesame seeds and chilli.