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recipes

Miso Chicken, Seaweed Bon Bons; Citrus Teriyaki & Roasted Kholrabi, Samphire and Pea Puree

I recently met the amazingly talented  Susie Morrison of Gourmet Glow and gave her a jar of our NEW organic miso. She is about to graduate from Leith's School of Food and Wine, and I thought it might be fun for her to have a play....

Little did I know, she was about to cook up THIS STUNNING dish of miso beauty!! It puts a lot of my slap dash (homely?!) presentation to shame!

On this tasty plate is miso chicken, seaweed bon bons, citrus teriyaki and roasted kholrabi, and the green stuff is samphire and pea puree. I know!! While my book is about everyday simple cooking, if you really want to impress, I would go with Susie for her top tips! Susie has kindly provided her recipe for the below as well, if you are feeling brave!! 

Thank you Susie! I can't wait to see what else you come up with! 

You can read more of Susie's recipes on Healthy Living London, an amazing site of recipes and activities to enjoy around London. 

Makes 4 large Bon Bons or 8 Small.

Ingredients

Bon Bons

2 Organic Chicken Legs, roasted and cooled
100g White Miso Paste
2tbsp Seaweed Flakes
2tbsp Coconut Oil, melted
2 Eggs, beaten
4tbsp Rice Flour
8tbsp Gluten Free Breadcrumbs

Salad

1 Kholrabi, peeled, chunks
1 Carrot, peeled, chunks
1 Onion, peeled, chunks
1 Parsnip, peeled, chunks
2 Nests flat Rice Noodles, soaked in boiling water, drained
1tbsp Coriander Seeds
1tbsp Fennel Seeds
1tbsp Oregano
1tsp Sea Salt
3tbsp Gluten Free Teryaki Sauce
3tbsp Extra Virgin Olive Oil, plus extra to roast
1.5tbsp Lime Juice
1 Bag Mixed Leaves
Pea Puree
500g Frozen Peas, defrosted
100ml Chicken Bone Broth
2 Cloves Garlic
1tsp lemon juice
1tbsp Extra Virgin Olive Oil
Salt & Pepper

Method

Preheat oven 200C

Put all the vegetables for the salad in a roasting tin with the spices, herbs a splash of

olive oil and salt. Roast for 30 minutes until tender.

Meanwhile shred the chicken meat from the bones and finely chop. Stir in the oil,

miso and seaweed and form into balls. Chill in the fridge on silicon.

While the chicken is firming up, put all the puree ingredients in a high speed blender,

blitz, transfer to a saucepan to warm.

Remove the vegetables from the oven, cool slightly and mix with the rest of the salad

ingredients.

Take the chicken balls, roll in flour then egg then breadcrumbs. Re coat in egg and

more breadcrumbs.

Transfer to the oven and cook for 15 minutes until crisp.

Serve whilst everything is warm.


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