INGREDIENTS
1kg swede, peeled and cut
into chunks
½ cup spring onions, finely sliced
2 tsp black sesame seeds, toasted
Salt flakes, to taste
Miso seaweed butter
200g unsalted butter, softened
2 nori sheets
1 tbs Misomite
2 tbs white soy sauce
METHOD
Steamed swede
1. Place swede chunks into a Perforated steam tray. Steam at 100°C for 7 minutes, or until tender.
Miso seaweed butter
1. Pre-heat Oven on Fan Plus at 180°C. Place nori sheets on a Baking tray and Roast for 30 minutes or until crisp.
2. Remove from Oven and crumble the nori sheets then rub through a sieve to achieve a fine powder.
3. Place all ingredients into a blender and combine until evenly mixed.
4. Warm butter in a saucepan with spring onions on a low heat, Induction setting 4 and add salt flakes to taste.
5. Pour seaweed butter over swede and mix to coat.
To serve
1. Place swede in a bowl and top with toasted sesame seeds.
Hints and tips
• Misomite is a miso spread based on Marmite but with miso as its main ingredient. It was created by a Japanese couple in Nelson.
• White soy sauce is brewed with more wheat than regular soy sauce and is lighter in colour and flavour.
• The miso butter can be made ahead of time and will keep in freezer for 2 months.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of elite-degustation restaurant Merediths. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America-spending time in New York, Melbourne, Sydney and Auckland’s best and ultimately by opening his own restaurant Merediths in 2007. A slew of awards for the sophisticated and intimate Mt Eden restaurant followed including the 2008 Metro Best New Restaurant Award and 2009 Metro Audi Restaurant “Supreme Winner” Award, 2011 Cuisine NZ Restaurant of the Year Award, Outstanding Chef of the Year Awards
