Something old something new

Ever cooked with black sesame seeds, miso paste or coconut sugar? Take your favourite flavours to the next level when you try these trendy ingredients

Something old something new

WHITE BEAN PATE WITH BLACK-SESAME PHYLLO CRACKERS

Serves 4–6

Ingredients
For the black-sesame phyllo crackers
2 sheets phyllo pastry
3 tbsp butter, melted
1⁄4 cup black sesame seeds

For the white-bean pâté
1 tbsp butter
3 tbsp olive oil
2 cloves garlic, peeled and crushed
10g thyme, leaves stripped 400g tin white beans, drained Salt and black pepper

Method
For the black-sesame phyllo crackers
1. Preheat oven to 180°C and grease a baking tray.
2. Brush the phyllo sheets with butter and sprinkle generously with sesame seeds.
3. Cut the phyllo into circles using a round cookie cutter. Arrange the circles on the baking tray. 4. Bake for 10 minutes, until crisp and slightly golden. Remove from the oven and allow to cool on a wire rack.

For the white-bean pâté
1. Heat the butter and 1tbsp olive oil in a pan over medium heat. Add the garlic and thyme, and fry for 5 minutes.
2. Add the beans, salt and pepper, and cook for another 5 minutes.
3. Place the bean mixture and the remaining 2 tbsp oil in a food processor. Blitz until smooth.
4. Garnish the pâté with a drizzle of oil and some extra thyme and beans. Serve with the crackers.

MISO-GLAZED SALMON WITH CAULIFLOWER TABBOULEH

Serves 4–6

Ingredients
For the miso-glazed salmon
1⁄4 cup water
3 tbsp miso paste
1 tbsp muscovado sugar 2 tbsp olive oil
1⁄2 tsp salt
600g Norwegian salmon, cut into 4 portions

For the cauliflower tabbouleh
1⁄2 cup chicken stock 200g cauliflower, grated 100g baby tomatoes, chopped
20g mint, roughly chopped 20g parsley, roughly chopped 2 tbsp olive oil
2 tbsp white wine vinegar Salt and black pepper

Method
For the miso-glazed salmon
1. Place the water,miso paste and sugar in a pot. Simmer over low heat for 5 minutes, or until mixture thickens, then set aside.
2. Heat the olive oil and salt in a pan over medium heat. Fry the salmon skin-side down for 1 minute, until crisp. Then flip it over, add the miso sauce and cook for a further 2 minutes.

For the cauliflower tabbouleh
1. Bring the stock to the boil over medium heat. Simmer the cauliflower in the stock for 10 minutes, until al dente. Remove from the heat and allow to cool completely.
2. In a bowl, mix the cauliflower, tomatoes, mint, parsley, olive oil, vinegar, salt and pepper.
3. Serve the miso-glazed salmon on the cauliflower tabbouleh, with an extra drizzle of sauce from the pan

COCONUT-SUGAR CREME BRULEES WITH COCONUT FINGER BISCUITS

Serves 4–6

Ingredients
For the coconut-sugar crème brûlées
6 egg yolks
50g sugar
500 ml cream
250 ml coconut cream 1 vanilla pod, sliced open and seeds scraped 50g coconut sugar

For the coconut finger biscuits
200g flour
50g sugar
125g butter, chopped 60 ml coconut slices 1 tbsp coconut sugar

Method
For the coconut-sugar crème brûlées
1. Preheat oven to 160°C.
2. Beat the yolks and sugar until thick and creamy.
3. In a pot over low heat, heat the cream, coconut cream and vanilla pod and seeds for 5 minutes, until small bubbles appear around the edge of the pot.
4. Remove the mixture from the heat and allow to stand for 5 minutes.
5. Gradually add the cream mixture to the egg mixture, whisking constantly until fully combined.
6. Pour the mixture into 4 or 6 ramekins. Prepare a bain-marie by placing the ramekins in a roasting tin half-filled with lukewarm water.
7. Bake for 40 minutes, until the crème brûlées are set but still slightly wobbly in the centre.
8. Remove ramekins from the roasting tin and place them in the fridge to chill overnight.
9. Remove the ramekins from the fridge 30 minutes before serving.
10. Sprinkle a layer of coconut sugar over each crème brûlée. Use a blowtorch to melt it to form a crispy top. Let the crème brûlées sit for 5 minutes before serving.

For the coconut finger biscuits
1. Preheat the oven to 170°C and line a baking tray with baking paper.
2. Mix the flour and sugar in a bowl. Rub in the butter until the dough comes together.
3. Wrap the dough in cling film and chill in the fridge for 1 hour.
4. Roll out the dough on a floured surface, cut it into fingers and arrange on the baking tray.
5. Sprinkle the fingers with coconut slices and coconut sugar, and bake for 20 minutes, until golden.
6. Allow the coconut finger biscuits to cool before serving them with the crème brûlées.

Recipes & Styling:Amerae Verceil; Stylist’s Assistant: Chiara Turilli; Photography: Andreas Eiselen/HMImages.co.za

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