Wednesday, 19 November 2014

Pumpkin/Butternut Squash, Miso & Black Garlic Recipe

I was reading the Daily Mail’s You magazine Sunday supplement recently and there was a really interesting article in there about fermented food and the benefits of it for health and diet which have been documented in a new book called ‘Cultured Food for Life’ by Donna Schwenk. 
 
The fermentation process has been in existence since ancient times with many cultures using it as a method of food storage in a time before the luxury of refrigeration.  Global examples of which are kimchi (Korean fermented vegetables), sauerkraut in northern/central European regions and fermented soya beans (miso) in Japan.  Endorsement is wide with quotes in circulation such as:    Until 100 years ago, many of the foods we ate were fermented in some way and this made it easier to retain the balance of good bacteria in our bodies,” says nutritional therapist Daniel O’Shaughnessy (thenakednutritionist.co.uk). “Our bodies have evolved to thrive on this kind of diet.”   
Quite a concept for further investigation and consideration I feel.
 
 
So how apt that I receive a jar of Yutaka’s Organic Miso Paste to try – a perfect example of fermented food and also a great opportunity to increase the fermented principle into my diet a little.
 
As mentioned above, miso paste is made up of fermented soya beans and is a staple in Japanese cooking used in everything from soups to stocks.  It is extremely versatile from that perspective and has a soury-vinegary tang but is yet very tasty.
 
For my first trial of it, I spread a little on a Quorn Chicken-style fillet, grilled it which worked well and I served it with a salad, quinoa grains and mange tout.
 
Quorn with Miso Paste & Quinoa
 
 
Spreading my culinary wings a little more but yet steering away from the obvious soup and stock options, I saw a recipe online from Feasting at Home which used miso as a spread for roasting and so I decided to replicate the recipe for myself.   I have to say, we enjoyed it tremendously and will include it occasionally as part of our Sunday roast ritual going forward.  Plus, it gave me a chance to use some deliciously indulgent black garlic cloves which added a nice molasses-balsamic vinegar edge and also a fine way to use up the  last of my pumpkin stocks (although butternut squash makes an excellent alternative).
 

Pumpkin Wedges with Miso Paste & Black Garlic
 
Black Garlic Bulb
Black Garlic Cloves



Pumpkin (or Butternut Squash) Roasted in
 
Recipe adapted from Feasting at Home
 
Ingredients
 
*  1 Butternut squash (peeled, deseeded and cut into long wedges)
    or
    Half a small Pumpkin (peeled, deseeded and cut into wedges)
*  1 Heaped Tablespoon of Yutaka Organic Miso Paste
*  3 Cloves of Black Garlic (chopped into pieces)
*  Vegetable oil for roasting
 
Method
 
*  Pre-heat the oven to gas mark 5.
*  Peel and deseed the butternut squash or pumpkin.
*  Cut into wedges.
*  Drizzle the oil into a roasting pan.
*  Place the wedges into the roasting pan and turn them over so that the whole wedge is    
    covered in oil.
*  In a bowl, mix the Yutaka Organic Miso Paste with the black garlic.
*  Using a pastry brush or palette knife, paint the paste/black garlic mix onto each wedge.
*  Place in the oven and roast for 30-40 minutes or until roasted through and soft.
 
 
 
There are dozens of recipes online for use of miso paste (including on the Yutaka site) and personally, I can’t wait to try more -  especially with the news that a little more fermented food in our diet can only be a good thing!

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Disclosure:    This post has been written following receipt of a complimentary sample of Yutaka Organic Miso Paste.   This review was conducted honestly without bias and I was not required to produce a positive review.  For further details of my PR policy, please see the Press, PR & Food Writing page of this website. 
 
 
 
 
 
 
 
 
 

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