Combining the Asian method of steaming in a bamboo basket with a stuffing infused with North African spices, a new dish is born!
A whole buttercup is stuffed with the combination of chicken and prawn mince, along with sautéed shallots and porcini mushrooms in an exotic mix of ras el hanoult spices and a splash of Sauvignon blanc. It is then steamed, allowing the flavourful juices and spices to mingle and permeate the soft, sweet flesh of the buttercup.
Doesn’t it look majestic with its beautiful crown? I can imagine this to be a unique centerpiece for a special meal shared with family and friends!
Having just gotten hold of the aromatic North African spice mix Ras el Hanout, I was excited to try it out today in a comforting dish of slow-roasted onions with ripe tomatoes and minced garlic, bathed in a Japanese-style miso sauce. After roasting for an hour and a half, the onions transformed from being sharp and pungent to melting-ly tender and sweet!
The onions were simply peeled and halved, then a simple marinade of mirin, soy sauce, sesame oil and crushed garlic were spooned over each cut surface. Fresh tomato cubes are squeezed between the onion rounds and is baked (covered) after a liberal sprinkling of Ras el Hanout.
In the last 15 minutes of roasting, a mixture of miso, honey, mirin and soy sauce is poured over and allowed to caramelize over the onion edges, producing a delicious sauce! Who knew North African and Japanese flavours would marry so well together?