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 flavor.
• 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 the Mr. Morris restaurant in Auckland. This modern Pacific restaurant also features a private dining room known as “Mrs. Morris”, where guests can experience culinary delights created with Miele appliances. 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. Michael has won a slew of awards for his previous restaurant Meredith’s, including Cuisine’s NZ Restaurant of the Year Award 2011 and Outstanding Chef of the Year Awards.
