BACK

Miso glazed aubergine and courgette

Ingredients

120g Glazed aubergine (cut into 4)
120g Glazed courgette (cut into 4)
40g Peanut, sesame seed and sunflower mix
40g Vegan som tam dressing
20g Iced salad
1/8 Lime wedge

MOP
- Re heat the aubergine and courgette in the oven until they reach 75 degrees
- Once removed from the oven sprinkle your peanut seed mix into of the aubergine and courgette.
- Place your courgette and aubergine as per the picture.
- Add your som tam dressing around the aubergine and courgette
- Garnish with the iced salad and lime as pictured.

Glazed Aubergine

- 1 Aubergine
- 40g Miso harissa marinade
- 10g salt
- 1/2 Lemon

MEP
- Sliced the aubergine in half keeping the calyx intact score the flesh in a Dimond Patten, no deeper than 0.2 mm ( it will cause the aubergine to open during cooking)
- Heavy season with salt and squeeze the juice of the lemon to prevent it from going brown, set aside for the water to be drawn out of the aubergine.
- After the water has come out of the aubergine dry I of using a j cloth.
-place flesh side down into the frier at 170 degrees until golden then flip for an addition one minute.
- Remove from the frier and blast chill.
- Once cold spread 40g of the miso, harissa marinade on the flesh and cut into 4.
- Store, date and refrigerate.

Glazed Courgette

- 1 Courgette
- 40g Miso harissa marinade
- 10g salt
- 1/2 Lemon

MEP
- Sliced the Courgette in half keeping the calyx intact score the flesh in a Dimond Patten, no deeper than 0.2 mm.
- Heavy season with salt and squeeze the juice of the lemon to prevent it from going brown, set aside for the water to be drawn out of the Courgette.
- After the water has come out of the courgette dry I of using a j cloth.
-place flesh side down on the solid top until golden in colour, once golden flip over and cook the reverse side.
- Blast chill.
- Once cold spread 40g of the miso, harissa marinade on the flesh and cut into 4.
- Store, date and refrigerate.

Som tam dressing (vegan)

- 240g Vegan fish sauce
- 240g Lime Juice
- 80g Micro plained garlic
- 80g Micro plained ginger

MEP
- Combine all ingredient, store, dates and refrigerate.

Miso marinade

- 400g miso
- 200g sesame seed oil
-200g maple syrup
-400g rose harissa
- 200g Mirin

MEP
- Combine all the ingredients on a low heat unit they have reduced by 20 percent.

Iced Salad

- 100g spring onion (sliced lengthways)
- 60g Radishes (sliced lengthways on a mandolin)
- 40g mint (picked)
- 40g coriander (picked)

MEP
- Combine all the ingredients into ice cold water and store for at least 20 minutes before service.

Allergies
- Soy, sesame, peanuts, sulphite

BACK