Recipes


 

Recipes

Here are our latest favourite recipes from the social sphere incorporating all our favourite ingredients.

Fresh Wasabi Leaves Parcels with Fermented Pumpkin Seeds Cheese

Recipe by Paulina Nienartowicz, find her on social – Instagram , Facebook 

Combes two of the most healthy foods: fresh greens and natural probiotic.

Ingredients

  • 70g pumpkin seeds soaked for 8h
  • 50g water
  • 1/4 tsp salt
  • 5g nutritional yeasts
  • 1/4 tsp onion powder
  • few fresh basil leaves
  • 1/2 vegan probiotic capsule
  • 40g pine nuts
  • 1/2 spring onion (green part)
  • 10 large fresh wasabi leaves
  • 10 fresh wasabi flowers

To make fermented cheese:

Blend soaked pumpkin seeds with water, salt, yeasts and onion powder until almost smooth (I like the texture little bit grainy so I don't blend it perfectly smooth). Add powder from half a probiotic capsule and basil leaves and blend for 10 more seconds. Place few layers of clean cotton cloth on the large strainer, place the strainer over the bowl and spoon the mixture on the cloth. Wrap the cheese in the cloth and place small plate on the top to press it slightly. Leave the strainer with cheese in room temperature (20-25C) for 24 hours or in warmer place for 8-12 hours (I put mine in dehydrator at 40 C for 4 hours to kick start the fermentation process and then left it in room temperature for another 8 hours). When the cheese is fermented, add ground pine nuts and chopped spring onion and mix all together. To stuff wasabi leaves with the filling first form the cone from the leaf, put 1heaped teaspoon of filling in the middle and fold the edges. Decorate with wasabi flowers.

EDIT: instead of probiotic capsule you can use 1 spoon of water from any lactofermented veggies

Quick-pickled Radish, Samphire and Parsley Amasu Salad

Angela Clutton : The Vinegar Cupboard by Angela Clutton (Bloomsbury Absolute, £26) is out now. Photography by Polly Webster.

Every time I make this salad I take a moment to reflect on its beauty. Pretty as a picture, with all its pinks and greens. The radishes are quick-pickled Japanese-style in amasu, a mix of rice vinegar, sugar and water that is heated until the sugar dissolves. The amasu gives a light pickling to the radishes, but these are not the kind of pickles that keep for ages; they need just an hour in the pickling liquid before the samphire and parsley are added and then it is served. Don’t add samphire and parsley too soon before serving, however, or they’ll lose some of their vibrancy. I sometimes use sea purslane instead of samphire; both are pretty salty, which is why there is no need for any additional salt in the recipe. The samphire here is raw – if you prefer, steam it lightly for 2 minutes and refresh in cold water before following the recipe. If you fancy, the amasu rice vinegar pickling liquid can be retained and mixed with sparkling water for a delicious, prettily-pink drink.

Serves 3-4

  • 180g breakfast radishes
  • 100ml Japanese brown rice vinegar
  • 2 tablespoons caster sugar
  • 2 broad strips of orange zest
  • 2 sprigs of dill
  • a handful of samphire (approx. 90g)
  • 3 tablespoons chopped
  • flat-leaf parsley

Top and tail the radishes, slice them thinly and put into a bowl.

Put the vinegar into a pan with the sugar and 50ml of water. Bring to the boil, then reduce the heat and simmer only until the sugar has dissolved.

Pour the hot liquid over the radishes. They should be just covered, but if they’re not add more vinegar and water in a 2:1 ratio. Add the orange zest and dill to the bowl. Stir, then cover and leave for an hour at room temperature to cool and for the flavours to meld together.

Remove the orange strips and the dill. Strain away the liquid (or keep it – see introduction), then toss the radishes with the samphire and chopped parsley in a large bowl and serve.

VINEGAR VARIATION

A light white wine vinegar such as champagne vinegar could be used here.

Japanese scallops with sudachi ponzu pea puree and sanbaizu pickled nashi pear

Recipe by Susie @ Gormetglow : Find here on social – Instagram

Scallops

  • 12 King Scallops, cleaned and corals removed (pan fry for a chef’s perk!)
  • 100g Panko Breadcrumbs
  • 1 Tbsp Wasabi Powder
  • 1 Tsp Salt
  • 1 Egg, beaten
  • 3 Tbsp Plain Flour
  • Oil for deep frying
  • 4 Tbsp Yuzu Jam

Sudachi Ponzu Pea Puree:

  • 200g Frozen Peas
  • 50g Salted Butter
  • 50ml Sudachi Ponzu

Sanbaizu Pickled Nashi Pear:

  • 1 Nashi Pear, julienned
  • 50ml Sanbaizu Rice Vinegar

Blitz the Panko with the wasabi powder and salt until fine with some texture, set aside in a bowl.

Dip the scallops first into the flour, then into the egg, finally in the breadcrumbs.

Lay on a tray and set aside in the fridge (this can be done up to 4 hours in advance)

Put the peas and butter in a saucepan and heat until the butter is melted, working quickly so the peas don’t lose their fresh vibrant colour, add the ponzu and blitz until smooth in a high speed blender. Pass through a fine sieve and set aside for later.

Mix the pear with the vinegar and set aside.

Heat oil in a pan no more than 2/3 full to 180C. Preheat oven to 180C.

Fry the scallops for 30 seconds until golden and crispy, sprinkle with salt and place in the oven for 2 minutes to cook through. Tip: once fried, immediately put the scallops on a wire rack over a tray and place this in the oven, the scallops stay crisp as they are not sitting in oil (kitchen paper tends to make them soggy) salting also helps them stay crisp.

To serve, place a quenelle of yuzu jam in the centre of each plate and top with 3 scallops. Place blobs of pea puree around and top with the drained Nasi pear. Serve immediately.

Miso Soup

The Wasabi Company : @wasabigrowersuk

We cannot even begin to explain how much we're loving miso soup right now... We love it all the time but it’s just perfect for beating the January blues!

It makes you feel great! How such a simple dish can be so packed full of health benefits is almost unreal! Just type "miso soup benefits'' into Google and you'll see an extra-ordinary range of claims, most of which have also been scientifically proven. To name just a few it's said to be exceptionally high in a range of nutrients, great for weight loss, regulates blood pressure, aids digestion due to probiotics, anti-cancer, even making people 'feel more connected to the earth'!

It's SO easy! Hot water, miso, splash of dashi, add fresh veg if you like. Done!, we love that it somehow combines the warm heartiness we crave in cold weather, but is also very light.. And it's delicious!