Miso-butter, glazed scallops with pak choi is a Japanese-influenced recipe. It uses an appetising flavoured butter to complement the natural sweetness of local scallops. Miso butter is an extremely versatile, umami-packed way of using miso. Once you have tried it, I think you will be adding it to lots of recipes.
Food and Drink Pairing
Sesame-battered Monkfish Bites with Green Chilli Sauce
Sesame-battered Monkfish Bites with Green Chilli Sauce. They say good things come in small packages. Well, these crispy monkfish pieces with a spicy, tangy green sauce pack a BIG flavour punch. Monkfish is perfect for this recipe because of its firm, almost meaty texture and its sweet flavour. It is also a perfect foil for the homemade chilli sauce.
Puttanesca – your pantry’s secret weapon!
If I ever get the chance to write a book, I think I’d call it ‘Store Cupboard Staples’, recipes with all the things I keep in the cupboard of a small galley kitchen and they would include smoked paprika, capers, anchovies, chilli flakes, thyme, vanilla pods, muscovado sugar, sherry vinegar, coriander and mustard seeds, and very good olive oil. You may be surprised just how many of these make it into today’s recipe.
My Pan Bagnat is so Nice
History has it a version of Pan Bagnat was made in as early as the sixteenth century for hungry fishermen by their wives. They scooped out the centre of day-old bread packed it full of whatever was at hand and wrapped them in cloth. As a peasant dish the recipe was not likely to have contained tuna which would have been a much later addition. The whole thing is made in advance to allow all the flavours to soak into the bread.