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Recipe: Tenderstem® brococli, miso aioli and sesame

By BigHospitality

- Last updated on GMT

Related tags: Tenderstem®, Fine dining, Tredwells, Chantelle Nicholson

Chantelle Nicholson gives Tenderstem® the Japanese treatment and explains why chefs need to work harder to get more plant-based dishes onto their menus.

Warm salad of miso roasted Tenderstem® brococli, miso aioli and sesame

Ingredients

400g Tenderstem Broccoli
30g Miso paste
30g Rice wine vinegar
20g Tamari
20g Sesame oil
2cm Fresh ginger, finely grated
50g Sesame seeds, toasted
Fresh coriander

For the miso aioli

30g Aquafaba
15g Miso paste
125ml Olive oil
1 tbsp Rice wine vinegar

1. To make the miso dressing, combine everything together and blend using a stick blender.

2. For the miso aioli; using the Bamix, blend the aquafaba, miso, wasabi and garlic together for 10 seconds. Slowly drizzle in the oil, little by little, mixing continuously until fully mixed. Finish with vinegar.

3. Preheat the oven to 220℃. Coat the broccoli in the miso dressing and place in a roasting pan. Bake for 6-8 minutes until well coloured and cooked through.

4. Top the roasted broccoli with the sesame seeds and dollop on the aioli. Garnish with the coriander.

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