Eggplant & Yam Stew with Miso

IMG_9185There are two things that I go to for energy revival when travelling, miso & beer. Lovely fermented liquids that give me a bit of a kick start. All I need is a bowl of miso, to sip and feel like my gut is revitalized. Beer does exactly the same thing, but I need to be aware of what I’m doing after drenching my innards with a long tall cool one. Usually it is my go to after a long travel.

Miso is an amazing food. Not only does it give you a boost, but it has so much umami that it easily transforms many a vegetarian dish into something so rich and fulfilling, that you won’t miss the meat.

The original recipe for this stew came in BBC Good Food’s cleansing edition last January. We’ve made it many times always enjoying its robust flavours.
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Spicy Soba Salad

IMG_9621This is very much one of our family’s “go-to” recipes. Slightly spicy, with a good mix of interesting flavours, it’s great on it’s own for lunch, or as a side dish for supper. Soba noodles have an earthiness that plain wheat noodles just don’t deliver. Combined with the soy based dressing, they create a dish that totally satisfies. Try serving it with some sliced, grilled chicken, and some steamed vegetables. This little noodle salad lasts well in the fridge for up to five days. Just think, five whole days of lunches prepared in one go! Our family usually doubles this recipe; consequently all the photos show the double portions. Continue reading

Roast Beef Tenderloin with Herbs & Garlic

IMG_9090Tenderloin of beef is a perfect go-to roast for special occasions. It is very easy to prepare, takes little time to roast, and carves beautifully. Yes, it is expensive, but when reserved for special occasions, is so worth it.

The tenderloin is the most tender of cuts. This muscle runs under the ribs next to the backbone of beef, and gets very little use, so remains tender. Even in an older animal who’s meat might be only be used for minced or stew, we try to reserve the tenderloin, which has amazing flavour, but is still tender. Unfortunately on-the-hoof aged tenderloin is hard to get (unless you raise beef).

The basic principal is that the more exercise a muscle gets, the more flavourful it is. So although very tender, the tenderloin benefits when treated to a rub or paste before roasting. Buy a roast that has had its fat and silver skin removed. It will have a long tip at one end, which you’ll be tying back to create a uniformly shaped roast. Continue reading

Roasted Cauliflower Soup

IMG_8930During a busy week in a restaurant kitchen, I was checking the walk-in cooler doing the order for the following week. I came across three big cauliflowers that for some reason hadn’t been used. As the weather was rainy and cool, I decided to roast all the cauliflower and make soup. It sold out the same day. So here it is, simple, nutritious, with the depth of flavour that roasting gives. Enjoy! Continue reading