Hazelnut Goma-ae Dressing, make ahead, recipe follows 2 tbsp (30 ml) crushed toasted hazelnuts (reserved from Hazelnut Goma-ae Dressing recipe), for garnish
1 Preheat oven to 425 F (220 C). Line a baking sheet with parchment. 2 Trim tops from turnips, leaving about ½-in (1.25 cm) stem attached. Cut to separate stems from greens and remove any discoloured or wilted bits. Cut turnips into halves or quarters, depending on size, and rinse well to remove any dirt. Drain and pat very dry. 3 In a mixing bowl, combine miso, olive oil and sake and whisk until smooth. Add turnips, toss until well coated and spread onto lined baking sheet. Transfer to oven and cook for 10 minutes, then flip and cook for 5 to 10 minutes more, until lightly caramelized and tender-crisp. 4 Prepare a bowl of ice water. Bring a medium saucepan of salted water to a boil, then add stems and cook for about 15 seconds. Add greens and cook for another 30 seconds, then strain and plunge stems and greens into ice water to cool. Drain well and place stems and greens on a clean tea towel, then roll up and twist ends tightly to remove excess moisture. Remove from towel and roughly chop. Add to a mixing bowl along with ¼ cup (60 ml) Hazelnut Goma-ae Dressing and toss well. 5 To assemble, spread 2 tbsp (30 ml) dressing onto a serving plate. Arrange roasted turnips overtop and top with dressed stems and greens. Garnish with hazelnuts and serve with remaining dressing on side. Serves 4 as a starter or side HAZELNUT GOMA-AE DRESSING ⅓ cup (80 ml) hazelnuts 2 tbsp (30 ml) water 2 tbsp (30 ml) grapeseed oil 2 tbsp (30 ml) mirin 2 Spread hazelnuts on a baking sheet and transfer to oven. Toast until golden brown, about 12 minutes, stirring once in a while. Cool slightly, then transfer to a food processor and pulse until lightly crushed. Remove 2 tbsp (30 ml) crushed hazelnuts from processor and set aside for garnishing roasted turnips. 3 To remaining hazelnuts, add water, grapeseed oil, mirin, rice vinegar, soy sauce and maple syrup and purée until smooth. Can be stored, covered, in refrigerator for up to 5 days. Makes about ⅔ cup (160 ml) PAIRS WITH VILLA TERESA ORGANIC PROSECCO Italy $22.99 268714 TIERRA RICA ORGANIC SAUVIGNON BLANC Chile $19.99 279938 1½ tbsp (22.5 ml) rice vinegar 1 tbsp (15 ml) light soy sauce 2 tsp (10 ml) maple syrup or honey 1 Preheat oven to 350 F (175 C).
OVER 40 YEARS OF EXCELLENCE a single philosophy has guided us since 1981 — the relentless pursuit of quality at every turn
create your #missionhillmoment @missionhillwinery MISSIONHILLWINERY.COM
Keep It Simple from page 62
SPAGHETTI WITH CLAMS ½ lb (225 g) spaghetti 3 tbsp (45 ml) extra-virgin olive oil 2 cloves garlic, thinly sliced 1 lb (450 g) clams, washed (discard any that remain open while washing) 1 cup (250 ml) cherry tomatoes, halved salt and freshly ground black pepper, to taste 1 small handful chopped fresh parsley 1 Bring a large saucepan of salted water to a boil over high heat. Add spaghetti and bring water back to a boil. Cook for 6 to 7 minutes, until
INGREDIENT IN HAKUTSURU SAKE Japan $11.49 12849 720 ml
107
bcliquorstores.com
Powered by FlippingBook