Miso-glazed roasted Vegetable and Aubergine Kebabs with a Mixed Bean and Barley Salad

Miso-glazed roasted Vegetable and Aubergine Kebabs with a Mixed Bean and Barley Salad. Following the excesses of Christmas, I know many people look at their diets. They may give up alcohol, or sugar or go meat-free for a month or more. I’m always too busy with Chinese New Year to give up meat and fish but it doesn’t mean I don’t like vegetarian dishes. One of my favourite simple suppers is cauliflower rice or couscous. Today’s vegan-friendly recipe is packed full of flavour thanks to a delicious Japanese ingredient called Miso and a chilli vinaigrette.

These recipes are perfect for sunny summer days, but the flavours also brighten up dull late-winter dinners. You can cook the kebabs on a barbecue or grill, but they will taste just as good baked in the oven. If you have any leftover miso it is perfect for marinating salmon and making easy soups. The bean salad is great as a lunch box staple with baby spinach and maybe some crumbled feta.

What is Miso?

Miso is a paste made from fermented soybeans, rice or barley, salt, and koji, a type of fungus. There are several types of miso and if it’s your first time using miso go easy you can always add more. It is salty, sweet, savoury, laden with umami and can be a bit mushroomy. As a general rule the darker the paste the stronger the flavour. Miso has a long shelf life but follow the manufacturer’s instructions once opened and only use clean utensils as it can be easily contaminated and go off. Miso is available from Asian food stores and large supermarkets.

What to Drink?

The miso and sesame glaze gives a smoky, umami packed flavour which can be a bit tricky to pair with wine as it can make the wine taste bitter or flat. Try a well-chilled dry, crisp German or New Zealand Riesling white wine for a perfect match.

Print

Miso-glazed roasted Vegetable and Aubergine Kebabs

Salting the aubergine before cooking helps draw out some of the flavour compounds that cause bitterness and reduces some of the moisture shrinking the flesh. This stops the aubergine from absorbing so much oil and becoming soggy. Presoak wooden skewers for an hour in water to prevent them from burning.

Course Main Course, Main Dish

Cuisine Asian

Keyword Asian food, Miso glazed Vegetable Kebabs, Vegan, Vegetarian

Prep Time 30 minutes minutes

Marinating 2 hours hours

Servings 4 people

Author Christian Gott – An Island Chef

Equipment

• Skewers

Ingredients

• 1 large Aubergine cut into chunks
• 1 large Red Onion peeled and cut into chunks
• 2 large Courgettes washed and cut into chunks
• 2 large Peppers cut into chunks
• 12 large Button Mushrooms
• 4 tablespoons Miso paste
• 4 tablespoons Light Soy Sauce
• 3 tablespoons Golden Syrup
• 3 tablespoons Sesame Oil
• Juice 2 Limes freshly squeezed
• 2 cloves Garlic peeled and finely crushed
• ½ teaspoon Ground Coriander
• ¼ teaspoon Chilli flakes
• A small handful freshly chopped Coriander
• 1 teaspoon toasted Sesame Seeds

Instructions

• Place the aubergine into a colander in your sink and sprinkle with salt. Leave for ten minutes to drain. This will make the aubergine less bitter. Remove from the colander and pat dry with kitchen paper.
• In a medium bowl whisk the miso, soy sauce, golden syrup, sesame oil, lime juice, garlic, ground coriander, and chilli flakes together.
• Place the aubergine and other vegetables into a plastic tub and add three-quarters of the marinade. Cover with tight-fitting lid and shake to cover all the vegetables with the marinade. Transfer to the fridge for around an hour or two.
• Light up your BBQ or preheat your oven to 400 F / 200 C / Gas Mark 6. Carefully slide the marinated vegetable onto soaked wooden skewers and place on the BBQ and cook for five to six minutes then turn over to ensure the vegetables are evenly cooked through. Cook for a further five or six minutes and baste with a little of the remaining marinade.
• Once cooked brush with remaining marinade and garnish with the coriander and sesame seeds. Serve with my cauliflower rice or a mixed bean salad.

Notes

Allergens in this recipe are;

      

There may be gluten in your Soy Sauce

 

Please see the Allergens Page

Print

Mixed Bean and Barley Salad

I use a mix of olive and vegetable oils in this recipe. The olive oil adds a nice depth of flavour, but it is unnecessary and expensive to use for the whole amount required in the recipe. You can use the dressing on lots of different salads once made store it in your fridge in a clean jam jar a vigorous shake should re-emulsify the dressing if it starts to separate.

Course Lunch, Main Course, Main Dish

Cuisine European

Keyword Barley and Bean Salad, Salad, Vegan, Vegetarian

Prep Time 45 minutes minutes

Servings 4 people

Author Christian Gott – An Island Chef

Ingredients

For the Salad

• 150 gr Pearl Barley
• 2 270 gr cans of Mixed Beans drained
• 2 sticks Celery washed and very finely diced
• 1 large Sweet Pimento Pepper de-seeded and finely chopped
• 1 small bunch Spring Onions trimmed and finely chopped
• 1 small handful Flat Parsley thoroughly washed, dried and chopped

For the Dressing

• 100 ml Vegetable Oil
• 60 ml good quality Olive Oil
• 80 ml Cider Vinegar
• 1 small handful fresh Coriander washed, dried and finely chopped
• 2 generous teaspoons Dijon Mustard
• ½ teaspoon Light Brown Sugar
• 1 Red Chilli de-seeded and very finely chopped
• 1 clove Garlic peeled and crushed
• Sea Salt and freshly ground Black Pepper

Instructions

• Prepare barley according to the directions on the package, cooking in well-salted water. Drain and cool thoroughly.
• Transfer to a large bowl and stir in the beans, celery, pepper, spring onions and parsley.
• In a small bowl, mix all the ingredients except the oils. Season generously and mix again.
• Pour in the oils slowly whilst whisking continuously.
• Mix sufficient dressing into the salad stirring so that everything is well coated.

Notes

Allergens in this recipe are;

 

       

 

Gluten in the barley

 

Please see the Allergens Page