Miso paste is smeared on the corn and caramelised as it’s grilled. It’s also in the marinade for the salmon. So lots of umami flavour to balance the sweetness of the corn and red peppers, and saltiness of the ponzu dressing.
Rather than monolithic, homogeneous dishes, my preference tends to dishes which contain ingredients which both complement and contrast each other. This one has cold-warm, acidic-neutral, and velvety-crispy. And it is very healthy! The chilled tomato parsley puree is delightful on its own, but paired with the warm sweet potato and cauliflower mash… the taste/texture/temperature sensation is…
The most common waffle batter recipes use baking powder as the leavening agent. An alternative is to use baker’s yeast, and it is well worth doing as it adds a complexity to the flavour of the waffles, and a slight chewiness to the texture.
We had to get takeaways one day, and not wanting to face another pizza, I decided to try Gnocchi Al Forno. What a revelation! I was an instant convert. So easy yet so delicious. I had to experiment with a few variations of my own.
You can buy pre-made stocks in many supermarkets. And if you are really desperate, there are stock cubes. But nothing beats making your own stock. Make a big batch and freeze what you don’t need immediately.
As a NZ’er I grew up eating a lot of lamb (!) It was very different from this delectable South Asian standard though. Red meat recipes are very rare on delectabilia, but this one is special. Of course, there are still waffles!
I have eaten octopus at Japanese restaurants – pondered those big tentacles at the fish market – eaten Vietnamese style stir fried baby octopus many times – marvelled at the giant squid at the Te Papa museum in Wellington, New Zealand. Maybe it all came together. I had to make something with octopus tentacles…
A hearty broth, great for the winter months. The sweet potato, mushrooms, and leeks add their own distinctive notes to the underlying beef stock. Though don’t underestimate the contribution of the roasted garlic.