HEY UMAMI!
Miso is good for so much more than soup. Duh. Use the wonder paste to add a punch of umami to anything from roast chicken and pasta, to spicy cheeseburgers and a life-changing caramel-fudge tart
MISO-GLAZED CHICKEN WITH MELTING SHALLOTS
Serves 4 to 6
EASY
GREAT VALUE
Preparation: 10 minutes Cooking: 45 minutes–1 hour
whole free-range chicken 1 shallots 10, halved garlic 6 cloves olive oil 3T butter 3 T, melted Woolworths miso paste 3T red wine vinegar ½ cup soya sauce 1T honey 1t salt, to taste
1 Preheat the oven to 180°C and line a large oven tray with greaseproof paper. Place the chicken, shallots and garlic in the tray, then drizzle the olive oil over the chicken. 2 Whisk together the butter, miso, vinegar, soya sauce and honey.
Pour the miso mixture over the chicken and season with salt. 3 Cover the tray with a layer of baking paper and a layer of foil, then roast for 30 minutes. Open the foil and roast the chicken for a further 20 minutes, basting continuously, until cooked. The chicken should be golden brown and crispy, and the shallots should be falling apart. Allow the chicken to rest for 15 minutes before serving. CARB-CONSCIOUS
WINE: Woolworths Bosman Pinotage
SPICY MISO CHEESEBURGERS
Serves 4
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 25 minutes
“This tart was inspired by the Milk Bar’s famous crack pie by Christina Tosi”
pork mince 250 g lean beef mince 250 g breadcrumbs 1T free-range egg yolk 1 sea salt and freshly ground black pepper, to taste canola oil 1T
Gouda 8 slices
Woolworths white hamburger rolls 4, toasted mayonnaise, for serving tomato sauce, for serving sriracha sauce, for serving Woolworths frozen root vegetable chips, cooked, for serving
For the burger sauce: Woolworths French-style mayonnaise 3T mustard 1T tomato sauce 1T gherkins 3, roughly chopped salt, to taste
For the spicy miso cheese sauce: flour 1T butter 1T
Woolworths miso paste 1½ T milk 2 cups, heated sriracha sauce 1T
Gouda 50 g, grated sea salt and freshly ground black pepper, to taste
1 To make the burger patties, mix the pork mince, beef mince, breadcrumbs, egg yolk and seasoning in a large bowl. Divide into 8 equal portions, then roll into balls. Chill while you prepare the remaining components. 2 To make the burger sauce, combine all the ingredients, season and chill until required. 3 To make the cheese sauce, whisk together the flour and butter in a small saucepan over a medium heat. Add the miso, then slowly add the milk while whisking. Cook for a few minutes, then reduce the heat and add the sriracha sauce and Gouda. Whisk until the cheese has melted, season and set aside until the burgers are cooked. 4 To cook the patties, heat the canola oil in a large pan over a high heat. Place 4 patties in the pan and smash using a heavy metal spatula to create a flattened meatball. Cook for 2 minutes on each side, then add a slice of Gouda to each patty. Rest for 1 minute before serving. Repeat with the remaining patties. 5 To serve, start with the bottom half of the bun. Add some burger sauce, two patties, cheese sauce, mayonnaise, sriracha and tomato sauce, then top with the top of the bun. Serve with the root vegetable fries.
WINE: Woolworths Fairview Roaming Goat Red Blend
ORECCHIETTE WITH ROASTED MISO NAPOLETANA SAUCE
Serves 6 to 8
EASY
GREAT VALUE
Preparation: 5 minutes Cooking: 45 minutes–1 hour
Woolworths whole peeled tomatoes in tomato juice 1 x 800 g can leeks 3, roughly chopped onion 1, roughly chopped garlic 5 cloves, crushed red chillies 2, seeded and chopped Woolworths miso paste 1T
olive oil 3T butter 3T salt, to taste orecchiette 500 g, cooked al dente Parmesan, grated, for serving green peppercorns, to taste
1 Preheat the oven to 170°C. Place the tomatoes, leeks, onion, garlic and chillies in a large roasting pan, then top with the miso, olive oil, butter and salt. 2 Roast until the tomatoes start to brown around the edges of the pan. Stir and roast for a further 10 minutes. 3 Toss with the pasta, and top with the Parmesan and peppercorns. CARB-CONSCIOUS, HEALTHCONSCIOUS, MEAT-FREE
WINE: Woolworths Paul Cluver
Pinot Noir
MISO-AND-FUDGE TART WITH OAT CRUST
Serves 8 to 10
EASY
GREAT VALUE
Preparation: 15 minutes, plus 3 hours’ chilling time
Cooking: 45 minutes
For the crust:
Woolworths oat crunchies 400 g, crushed butter 4 T, melted
For the filling: white sugar 300 g brown sugar 200 g milk powder 2T
Woolworths miso paste 1½ T
butter 240 g, melted
Woolworths whipping cream 1⁄3 cup free-range egg yolks 4 vanilla paste 1T icing sugar, for serving
Woolworths Ayrshire double-thick cream or yoghurt, for serving
1 Preheat the oven to 170°C and grease a 25 cm pie dish. To make the crust, combine the crunchies and butter, then press firmly into the pie dish making sure you cover the bottom and about 3–4 cm up the sides. Chill while you prepare the filling. 2 To make the filling, whisk together the sugar and milk powder, then add the miso and butter and whisk until combined. Add the cream, eggs and vanilla paste and whisk until well combined, making sure the eggs are fully incorporated. 3 Pour the filling into the pie crust and bake for 30 minutes, or until the top starts browning. Reduce the temperature to 160°C and bake for a further 15 minutes. The pie is ready when the sides are set but the middle is still slightly wobbly. 4 Chill for 3 hours before serving. Dust with icing sugar and serve with cream or yoghurt.
MISO EGGS BENEDICT
Serves 4 to 6
EASY
GREAT VALUE Preparation: 10 minutes Cooking: 5 minutes
unsalted butter 145 g free-range egg yolks 3 white wine vinegar 1T
Woolworths miso paste 2t Woolworths English muffins, toasted, for serving free-range poached eggs, for serving sliced ham, for serving green peppercorns, to taste
1 Melt the butter, then allow to cool for 2 minutes. While the butter is cooling,
CHUNKY MISO-ROASTED BRINJALS WITH BROCCOLI DRESSING
Serves 4
EASY
GREAT VALUE Preparation: 10 minutes Cooking: 40 minutes
brinjals 4, cut into chunks olive oil 2T
Woolworths miso paste 2T rice vinegar 2T salt, to taste
For the broccoli dressing: broccoli florets 200 g, blanched celery leaves a handful, roughly chopped sesame oil 1T lime 1, zested and juiced salt, to taste
1 Preheat the oven to 180°C. Toss the brinjals in the olive oil, miso paste, vinegar and salt. 2 Place on a roasting tray and roast for 30 minutes, or until tender. Turn the grill on for the last 10 minutes of cooking time. 3 To make the dressing, toss all the ingredients together. Remove the brinjals from the oven and toss with the dressing. Serve warm. DAIRY-FREE, PLANT-BASED,
WHEAT- AND GLUTEN-FREE
WINE: Woolworths Beyerskoof
Chenin Blanc