![]() This makes a striking addition to a barbecue spread. Drizzle over the remaining ginger honey, scatter over the basil leaves, then spoon over the peppercorn oil and serve. ![]() Put the remaining burrata on top, then sprinkle over another eighth of a teaspoon of flaked salt. To assemble, arrange half the burrata on a medium platter, followed by all of the rhubarb. Once all the charred rhubarb is in the bowl, pour over half the honey mixture and a quarter-teaspoon of flaked salt, toss gently and leave to cool for at least 10 minutes. ![]() Set aside in a medium bowl and repeat with the remaining rhubarb. When you’re ready to serve, put a griddle pan on a high heat, then, once hot, grill the rhubarb on its cut sides only for a minute or two, and in two or three batches, until charred and just softened try to avoid charring the pink sides, because otherwise it will lose all that beautiful colour. Put the honey, ginger, two teaspoons of water and an eighth of a teaspoon of flaked salt in the same small frying pan on a medium heat, cook for five to six minutes, until the ginger is almost candied, then take off the heat and set aside. Stir this mix into the hot oil, cook for 30 seconds, then tip into a small bowl to cool. While it’s heating up, put the peppercorns, coriander seeds, chilli flakes and a pinch of flaked salt into a mortar and lightly crush. It usually appears in sweet desserts, but here’s a wonderful way to use it in savoury cooking, alongside creamy burrata and fiery peppercorns and ginger, to serve as a starter or side.Ĥ00g rhubarb, trimmed and sliced on the diagonal into 4-5cm lengths (this gives the cut sides a greater surface area 350g)Ģ x 170g burratas, drained and torn into 8 pieces (240g)įor the peppercorn oil, put the oil in a small frying pan on a medium heat. The crunchy shallots create a crisp, sweet contrast to the milky, smooth goodness below.Rhubarb walks that very fine line between almost-fruit and kind-of-vegetable, even though it is technically the latter. Silken tofu is regarded as a higher grade tofu and is best eaten chilled. If you would like to try tofu in a typical Chinese way, try making chilled tofu with crunchy shallows – one of my favourite tofu recipes that I have enjoyed since I was a child. Tofu is a canvas for almost any flavour, a typical Chinese menu would feature tofu as a key component alongside meat, vegetables and seafood. Being a ‘yin’ or ‘cooling’ ingredient (Yin as in Yin and Yang, the Chinese concept of duality and balance) it is used to counter heavier, richer foods in a meal. ![]() The Chinese honour tofu in its own right, never as a substitute. Tofu can also be eaten sweet – tofu flower is a widespread Southern Chinese dessert made from very silken tofu that has been chilled and drizzled with sugary ginger syrup or molasses. Tofu puffs (deep-fried tofu with a puffy pillowy texture) can be stuffed with almost any ingredient to make a small sandwich that looks similar to a Momofuku bun. This type of tofu is wonderful when tossed with meat and vegetables. Tofu skin can be kept and dried becoming rippled and slightly chewy. Tofu produces a delicate yet crunchy outer layer when fried. Firm and silken are only two of the many forms and textures that this white soya bean product comes in. Whilst I am genuinely intrigued to see how tofu is used in the West and am pleased it has found its way into mainstream eating culture, this is far from how the Chinese view and treat it. In the UK, tofu or soya bean curd is often seen as a substitute for meat, finding its way into burgers, salads and even English-style breakfasts as a token vegetarian option.
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