References: ºThe Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat – Peter Coucquyt, Bernard Lahousse, Johan Langenbick
ºThe Flavour Thesaurus – Niki Segnit
“It’s the fish sauce that gets me. Two bottles, one Thai, the other Vietnamese, of pungent fermented fish juice seems an over-indulgence in what most people (literally) turn their noses up at. The curious thing about them is that the rotting-fish potency – so shocking when tasted neat – transforms itself into something mild, mellow and subtle when in the presence of other ingredients. Robust enough to clean copper when undiluted, this ancient seasoning almost disappears into the background when added to any recipe.” – Nigel Slater
GOOD PAIRINGS FOR FISH SAUCE:
- Butternut Squash
- Sweet potato
- Cantaloupe Melon
- Kaffir Lime
HERBS & SPICES:
- Shiso Leaf
NUTS & SEEDS:
- Peanut Butter
- Sunflower Seeds
MEAT & DAIRY:
FISH & SHELLFISH:
- White Fish
- Coconut water
- White Port
º The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat –
Peter Coucquyt, Bernard Lahousse, Johan Langenbick
º The Flavor Thesaurus – Niki Segnit
º Made for Each Other – Ana Belén Cortés
Little gems of crunchiness with a delicious sauce on top.
Clean and cut in half the Brussel Sprouts. Place them in an oven-safe pan and drizzle with olive oil and salt in a pre-heated oven at 200ºC
While the Brussel Sprouts are roasting make the sauce by mixing the coconut aminos, honey and lime together. Taste and add a pinch of salt if needed.
Once the Brussel Sprouts are roasted ( around 25 minutes,) take them out of the oven and drizzle with the sauce on top.
You can add some Parmesan shavings on top.
A meatless recipe that I have enjoyed at home lately and thought you might like it too.
To make the spring rolls, fill a bowl or pan big enough to fit the rice paper with warm water. Soak the rice paper in the water for about 30 seconds – until pliable but not soggy. Place the rice paper on a work surface, put a sixth of the filling onto the wrapper and roll up like a fat sausage. Wet the edges of the wrapper, press to seal. Repeat with other wrappers and the rest of the mixture
To serve, leave the rolls whole or cut them in half with a sharp knife. Sprinkle with sesame seeds (if using) and serve with the dipping sauce.
In a heated pan add the onion and garlic. Once they soften, add the tomato sauce, peanut butter, soya sauce and Tahini. Mix well and let simmer. Add the almond milk and mix well and let simmer. Once everything is cooked for 5 minutes, turn the heat off, add the yoghurt while mixing.
Pour over your favourite pasta or a bowl of rice and enjoy!
Pre-heat oven to 180ºC
Put the salmon in an oven dish, add a bit of salt.
With a spoon add a thin layer of mustard on the salmon fillets, then add a drizzle of honey and a drizzle of soy sauce.
You can add broccoli, asparagus or other veggie you like.
Put in the oven for 15/20 mins.
You can enjoy it with sweet potato puree.
Start by drying the tofu very well. Once dry, cut the tofu in sticks lenghtwise and then again by half horizontally, so you get 2 sticks from each original stick.
In a bowl add the soya sauce or coconut aminos, the lime juice, a handful of dried parsley and the sesame seed oil. Mix everything very well with a whisk, and add the tofu. Let it marinate for at least 1 hour.
Meanwhile, in a food processor add the oats, paprika, herbs de provence and salt. That will become the coating flour for your tofus. Don’t throw away your liquid mix, use it as a dipping sauce.
Start heating a pan. While that happens take out the sticks and roll them on the flour, coating them very well. Once all of them are breaded, add the to the pan and start searing them and cooking them on each side. They should become crispy, golden and delicious.