delectabilia
Delectably Different Recipes
This darker style red miso soup has an intensity of flavour very different from those made with the more familiar white miso. Piled on top was seafood steamed in sake and various aromatics. The combination was truly a symphony of flavours.
The Japanese word okonomiyaki means “what you like, grilled” or “grilled as you like it”. That certainly creates some room for experimentation with this kimchi and scallop okonomiyaki recipe.
In On The Table Ep. 1, Anthony Bordain and his close friend Eric Ripert cook this seafood stew, while Bourdin talks very openly about his life and work.
With its pickled seaweed, caviar, and dashi foam, this mini lasagna looked and tasted like you really were next to the ocean. A seafood lasagna with more of an ocean connection than most.
A delicious sweet and sour strawberry relish crowns a succulent herb and panko-crusted cod fillet. Supporting this wonderful combo is a slice of crispy grilled parmesan polenta.
There is a bit of a surf’n’turf angle to this dish, but there is so much more. The kimchi consommé, or clear soup, is something very special. Disguised as a light coloured broth, it is so packed with flavour. Bathing in the consommé is the decadently delicious Cantonese/Vietnamese style crispy roast pork belly. All nicely …
Two quintessential kiwi dishes get an Asian makeover. Chinese sausage adds a sweet and smoky dimension to mussel fritters. And the Asian potato salad with its miso, ginger, and garlic becomes a much more diverse and delectable dish.
Simple to prepare, yet tastes so incredibly good. The star is the salmon poached in miso dashi broth. Dashi is all about umami, and it is present here in abundance, reinforced by shiitake mushrooms and miso.
Synchronicity. The three components of this dish, the kimchi fritter, the scallops, and the sesame mayo, complemented each other perfectly. The sweetness of the scallops balanced the salty, sour, and slightly funky kimchi. The sesame mayo worked a little like a bridge between them.
Satisfyingly chunky udon noodles in a clean yet complex salmon head broth provide a perfect foundation for the scallops, quickly seared then poached in sauvignon blanc.
The velvety beetroot cured salmon looks so beautiful, almost like a jewel. That sparkle on top is a gin and cucumber sorbet. It contributes a cool fresh sensation to balance the richness of the beet cured salmon. A potato pancake forms the foundation of this delicious combo.
An appetiser’s purpose… stimulate your appetite and leave you wanting more. The rich and complex flavours in this dish certainly had people hungry for more. The roasted garlic cream sauce was simply divine. The black pudding spiked mash – delectable! And seared scallops are great any time anywhere.
The citrus and anise flavours complement the slow-baked salmon beautifully. Slow baking ensures the flavours meld, yet the salmon remains moist and succulent. The citrus butter sauce further enhances the flavour, while adding a creaminess to the texture as only a beurre blanc style sauce can.
Scallops are one the most subtle and delicate tasting shellfish and deserve a sauce that highlights their qualities and character. This velouté style parsley cream sauce, using salmon head stock, brings out the best in these succulent delicacies.
Caramelised onions are great. Caramelised fennel is even better – the anise flavour coming through amongst that delicious sweetness. A black garlic and balsamic sauce tops the scallop, bringing some balancing sour and umami notes to that sweetness.
