Thursday, August 7, 2014

Salt of the Earth

 


Have you noticed any changes lately? It was so subtle at first that some of you may have missed it.... Yeah, I thought so, nothing gets past you! The days are getting shorter. It was hardly noticeable at first: one day, you're puttering about the garden until ten; the next, you slink out of work and it's pitch-black. And yet, August is far from being the end of Summer. For those of you who live in places where the night sky still offers unfettered views of the stars, there are the Perseids to look forward to on  August 12th. Can there be a better excuse for organising a midnight picnic? I don't think so.


I would normally suggest that a late night nosh be kept simple -more along the lines of liquid nourishment...-but if you need something a tad more substantial to sink your teeth into, how about a quick pickle to munch on? This pickle was inspired by a summer snack my mum often dishes out: cucumber sticks and miso. Instead of eating some gloopy, creamy dip with crudités, we would get a salty, savoury hit with each bite of cucumber. It is rather addictive.


Any miso paste can be used for these pickles, however, if you are a bit of miso novice, start with white miso. It tends to be sweeter and milder than the darker miso. In fact, I would stay away from the really dark miso (such as buckwheat) for this recipe, as their pungency may overpower the other flavours. While I normally use lemons for this pickle, you can play around with other citrus such as yuzu for a more authentic twist or even grapfruit.

Misozuke Pickles
Yields about 2cups/500ml

100g/4oz radishes
½ a cucumber
3 Tbs miso paste
1 lemon

Top and  tail the readishes, and cut in half.
Quarter the cucumber lengthwise, and scoop out the seeds. Chop into chunks more or less the same size as the halved radishes.
Zest and juice the lemon.
Mix all the ingredients together.


The pickles are ready to eat right away, but are best if they are allowed to rest for at least 20 minutes before being eaten. They will keep in the refrigerator for about three days. Serve these pickles alongside any Asian themed meal, or as an accompaniment for drinks.





 Bon app'!



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