![]() Yotam Ottolenghi’s asparagus and ricotta tart with black garlicġ50g ricotta 25g parmesan, finely grated, plus extra finely grated to serve 2 egg yolks 1 tbsp white miso Salt and black pepper 6 cloves black garlic, roughly chopped 1½ tbsp balsamic vinegar 2½ tbsp olive oil 1 x 35cm x 22cm sheet all-butter puff pastry (about 320g), rolled out 250g fine asparagus, ends trimmed and discarded ¼ tsp chilli flakes Serve it with a big green salad as a light lunch. This easy tart gets its oomph from the combination of sweet black garlic and salty miso. Asparagus and ricotta tart with miso and black garlic (You may need to adjust the heat and timings as you go.)ĭivide the pancakes between two plates, sprinkle over the extra chopped coriander and serve the sauce alongside or lightly drizzled on top. Transfer to a plate, keep warm and repeat with the rest of the oil, asparagus, spring onions and batter, making four pancakes in all. Leave to cook for two and a half minutes, then flip over and cook for the same time on the other side, or until crisp and golden. Add a quarter of the spring onions, cook for 30 seconds more, then pour over 140g of the batter (ie, about a quarter of it), and swirl the pan so it spreads out to cover the pan’s circumference. Once hot, add a quarter of the asparagus (make sure it all points in the same direction) and a tiny pinch of salt, and cook for a minute and a half to two minutes, turning a few times, or until it begins to soften and colour. ![]() Pour just over a tablespoon of oil into a medium (18cm), nonstick pan on a medium-high flame. ![]() Make a well in the centre of the flour mixture, then slowly pour in the wet ingredients and whisk until just smooth don’t overmix. In a separate bowl, lightly whisk the egg, water, gochujang, coriander and chilli. Put both flours in a large bowl with half a teaspoon of salt, and mix to combine. Try to source a good-quality Korean brand it is much more intense than supermarket own-brand varieties.ġ35g plain flour 60g rice flour (not glutinous rice flour) Salt 1 egg 325ml ice-cold water 1½ tbsp gochujang chilli paste 1 ½ tbsp coriander leaves, roughly chopped, plus extra to serve ½ red chilli, deseeded and finely chopped 75ml sunflower oil 400g asparagus, woody ends trimmed and discarded and spears halved lengthways (280g net weight) 120g spring onions (ie, about 6-7), trimmed, cut in half widthways and then again lengthwaysįor the dipping sauce 50ml light soy sauce 1 tbsp honey 2 tsp sesame seeds, toasted 2 tsp rice-wine vinegar 1 garlic clove, peeled and crushed ½ red chilli, deseeded and finely choppedįor the dipping sauce, whisk together all ingredients in a small bowl, then set aside. Gochujang (Korean fermented chilli paste) does wonders to both pancakes and asparagus, but the combination of all three gives you something truly marvellous.
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