sharing recipes from one generation to the next
Our summer routine hasn’t changed much over the years. First there is Christmas, then New Year and birthdays followed by a couple of weeks with family. This year they came from Melbourne to see our new home and meet their new nephew and cousin. Having little ones in the house is exhausting. I love having them here, but I need recovery time after they’ve left.
While there were only six of us in the house, meal preparation seemed chaotic, so now we are back to two I can cook the food I prefer, even experiment a little.
My love affair with miso continues. This salad is a departure from the usual soup and baked vegetables as the miso is not only used as a marinade and glaze but also is the basis of an incredibly delicious salad dressing.
I loosely based this salad on a recipe in my new Australian Woman’s Weekly recipe book “Almost Vegetarian.” It was inspirational. I loved the miso with the chicken, it worked well with the cashews, and I think just about any vegetable combination would work.
Warm Broccolini Miso Chicken Salad
2 tablespoons white shiro miso
2 tablespoons mirin
1 tablespoon peanut oil
2 teaspoons fresh ginger, finely grated
2 organic chicken breasts, halved horizontally
200g broccolini, peeled from the bottom and halved lengthwise
75g fresh snow peas, topped and tailed
1 1/2 cups loosely packed mint, coriander and flat leaf parsley leaves
1/2 cup roasted cashews, roughly chopped
1 tablespoon brazil and cashew nut spread
1 tablespoon white (shiro) miso
1 teaspoon chilli oil
1/2 teaspoon sesame oil
2 tablespoons warm water
Mix together the marinade ingredients then thoroughly coat the chicken breasts.
Cover the chicken and refrigerate for one hour.
Prepare the vegetables.
Pick, wash and dry the herbs.
Lightly whisk together the dressing ingredients and set aside.
Steam the broccolini until al dente and briefly steam the snow peas.
Heat and extra tablespoon of peanut oil in a non stick pan over a medium heat, then cook the chicken pieces 2 minutes each side, taking care not to scorch the marinade.
Remove the chicken to rest.
Arrange the warm vegetables and most of the herbs on a serving platter, scatter over some of the cashews and drizzle with a little dressing.
Roughly tear the warm chicken breasts into bite sized pieces and arrange over the vegetables.
Garnish with the remainder of cashews and the herbs and drizzle over some more dressing.
Serves 2 – 3