Here's a sneak peek of some delicious recipes from Hetty McKinnon's new book To Asia, With Love.
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In the book, she shows home cooks how to create big-flavoured vegetarian (and often vegan) Asian dishes using the simplest of everyday ingredients.
- To Asia, With Love, by Hetty McKinnon, Plum, $39.99.
Whole roasted gochujang cauliflower with smashed roasted butter beans
Whole roasted cauliflower is my go-to celebratory dish. It is a perfect canvas for all sorts of flavours and an impressive addition to a feasting table. Often, I roast a whole cauliflower purely for simplicity - I just massage it with olive oil, season with salt and pepper and leave it to roast, unhindered, for an hour. This recipe is both a showstopper and an easy everyday dish. The whole cauliflower is bathed in a spicy and vibrantly hued gochujang-laced yoghurt. Gochujang is both sweet and fiery, and while the yoghurt will marginally tame this heat, I encourage you to add as little or as much as you like to the yoghurt marinade, to suit your preferred spice levels. Mashing and smashing the butter beans a little before you roast them is a great way to create more surface area, resulting in maximum crispiness. You could also serve the cauliflower with a mound of rice, for an even heartier meal.
Ingredients
1-2 tbsp gochujang (Korean fermented hot pepper paste)
125g plain yoghurt
extra-virgin olive oil 1
1 large cauliflower (about 1kg)
1 lemon, halved
handful of chopped parsley leaves
handful of coriander leaves
2 tbsp flaked or slivered almonds, toasted
sea salt and black pepper
Smashed roasted butter beans:
500g cooked butter beans (about 2 400 g cans, drained)
extra-virgin olive oil
1 garlic clove, finely grated
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
sea salt and black pepper
Method
1. Preheat the oven to 220C.
2. In a small bowl, whisk together the gochujang and yoghurt and add a drizzle of oil.
3. Remove the outer leaves from the cauliflower and trim the stem so it is flush with the bottom of the cauliflower. Place the cauliflower on a baking tray, drizzle with oil and season well with sea salt and black pepper. Place in the oven and roast for 45-50 minutes until the cauliflower is golden and just about cooked. Remove from the oven, drizzle with more oil and squeeze over the juice of 1/2 lemon. Massage about two tablespoons of the gochujang yoghurt all over the cauliflower. Return to the oven and roast for another 10-15 minutes until completely tender (the exact cooking time will depend on the size of your cauliflower so check it often).
4. Meanwhile, for the smashed roasted butter beans, place the butter beans in a bowl and roughly mash with the back of a fork or a potato masher. You only need to break up some of the beans, not all of them, so the consistency is chunky. Add a good drizzle of oil, along with the garlic and cumin, ground coriander and ginger, then season with sea salt and black pepper and stir to combine. Place the butter beans on a separate tray and roast for 20-30 minutes until crispy and golden.
5. To serve, spoon the smashed butterbeans onto a large serving plate and place the roasted cauliflower on top. Dollop with the remaining gochujang yoghurt, drizzle with some oil and season with sea salt and black pepper. Finish with the parsley, coriander leaves and almonds and serve with the remaining lemon on the side.
Substitute:
Cauliflower: whole cabbage
Butter beans: chickpeas, cannellini beans or lentils
Veganise use coconut or dairy-free yoghurt
Serves 2-4.
Baking tray chow mein
Cantonese chow mein is well known for its contrasting textures - crispy fried strands tangled with soft noodles, tender-crisp veggies, all smothered in an umami-rich sauce. While the wok is still the traditional (and arguably the best) cooking vessel for chow mein, a humble baking tray is also a handy way to rustle it up with minimal effort. Simply throw everything on a tray and let the oven do the work for you. It's also a great way to use up leftover vegetables or seasonal produce. Dried (or fresh) thin egg noodles are generally best for chow mein, as they crisp up nicely, but if you're less concerned about crispiness, use whatever noodles you have on hand.
Ingredients
1 capsicum (any colour), finely sliced
1 carrot, peeled and finely sliced diagonally
1 broccoli head, cut into florets
1 tbsp toasted sesame oil
extra-virgin olive oil
250g dried thin egg noodles
250g canned baby corn, drained
150g asparagus, woody ends trimmed, cut into 5 cm pieces
1 shallot, finely sliced
handful of coriander leaves
2 tbsp toasted white sesame seeds
sea salt
Soy seasoning:
1 tbsp toasted sesame oil
3 tbsp soy sauce, tamari or coconut aminos
1 tbsp vegetarian stir-fry sauce
1/4 tsp white pepper
1 small garlic clove, grated
Method
1. Preheat the oven to 200C.
2. Place the capsicum, carrot and broccoli on a large baking tray (about 45cm 33cm), drizzle with the sesame oil and a splash of olive oil and season with sea salt. Toss to coat in the oil, then bake for 10 minutes until the vegetables are starting to soften.
3. Meanwhile, bring a large saucepan of salted water to the boil. Add the egg noodles, and cook according to the packet instructions until al dente, about four to five minutes. Drain and cool under cold running water. Drain well again and pat dry with a clean tea towel.
4. For the soy seasoning, combine all the ingredients in a small bowl.
5. Remove the baking tray from the oven and push the vegetables to the side. Add the noodles, corn and asparagus. Drizzle the noodles with olive oil, season with sea salt and toss well to coat. Return the tray to the oven and bake for 15-18 minutes, until the noodles are crispy on the top and bottom. You are looking for a combination of crispy and non-crispy noodles.
6. Remove the tray from the oven, drizzle over the soy seasoning and toss well. Scatter over the shallot, coriander and sesame seeds and serve.
Substitute:
Broccoli: Asian greens
Asparagus: sugar snap peas or snow peas
Vegetarian stir-fry sauce: omit if unavailable
Egg noodles: ramen noodles
Veganise use wheat noodles
Serves 4.
Springtime rolls with miso-kale pesto
If spring had a flavour, it would be these brightly herbaceous "spring" rolls. The asparagus, snow peas, lettuce and abundant herbs provide a fresh, crisp mouthful, perfect for a gathering or a fun roll-it-yourself midweek dinner for the family. Rice paper rolls are incredibly versatile - fill them with your favourite seasonal vegetables and add some pan-fried tofu if you're looking for protein. The miso-kale pesto dipping sauce makes the ideal companion; the miso adds a gentle umami, balancing perfectly with the earthy kale and sunflower seeds. If you're looking for a new go-to vegan pesto recipe, this is the one. It makes about 1 cup.
Ingredients
12 asparagus spears (about 150g), woody ends removed
80g snow peas, trimmed
100g mung bean vermicelli, soaked in water for 15 minutes
toasted sesame oil
12 21cm rice paper rounds
12 cos lettuce leaves
1 avocado, cut into thin wedges
handful of mint leaves
handful of coriander leaves
handful of basil or Vietnamese basil leaves
sea salt
Miso-kale pesto:
100g kale leaves
1/2 cup basil leaves
2 garlic cloves, roughly chopped
cup toasted sunflower or pumpkin seeds
1 tbsp white (shiro) miso paste
185ml extra-virgin olive oil
zest and juice of 1/2 lemon
sea salt and black pepper
Method
1. For the miso-kale pesto, bring a saucepan of well-salted water to the boil. Add the kale leaves and cook for 30-60 seconds, just until they are wilted and bright green. Remove from the water with tongs (keep the water for the other veggies), place in a colander and rinse under cold water. Drain, then squeeze out any excess water. Roughly chop the kale and place in a food processor or blender. Add the basil, garlic and seeds and whiz to a paste. Add the miso, then slowly drizzle in the olive oil, lemon juice and about two tablespoons of water and blend again until combined. Stir in the lemon zest and season with sea salt and black pepper, then set aside.
2. If your asparagus spears are long, snap them in half so they are about 10cm in length. Bring the pan of salted water back to the boil, drop in the asparagus and snow peas and cook for about one minute until they are bright green. Remove from the water with tongs (keep the water for the vermicelli) and place in a colander, then immediately refresh under cold running water until completely cold. Add the mung bean vermicelli to the boiling water and cook for one to two minutes until completely transparent. Drain and rinse under cold water. Drizzle a little sesame oil over the vermicelli and season with a pinch of sea salt. Set aside.
3. To assemble the rolls, take a deep plate that is slightly larger than the rice paper rounds and pour in some lukewarm tap water. Working with one round at a time, dunk the rice paper into the water and allow to soften for 30 to 60 seconds - don't let it get too soft or it will break when rolling. When softened, lay it out flat on a chopping board and assemble your filling. Starting at the edge of the rice paper closest to you (and leaving enough room to begin the rolling process), layer a piece of lettuce, followed by a small handful of vermicelli, asparagus, snow peas, avocado and herbs. To roll, pull the edge closest to you over the filling - pull it tight to keep everything in place. Fold over once, then fold in the sides and continue to roll until you have a nice, tightly bound roll. Continue with the remaining wrappers and filling. To serve, cut the rolls in half and serve with the miso-kale pesto.
Substitute:
Mung bean vermicelli: rice vermicelli
Snow peas: sugar snap peas
Makes 12. Vegan and gluten free.
Banh mi salad
Banh (bread) is a type of baguette introduced to Vietnam during the French occupation, but the banh mi sandwich came to life after the French defeat, and in some ways encapsulates the end of colonialism there. While French-inspired, the sandwich is filled with the liveliness and spirit of Vietnam - protein such as grilled pork, pate or tofu, emboldened by pickled veggies, lashings of mayonnaise and a brave handful of coriander leaves. Vietnamese banh is as close to a salad as a sandwich is going to get. The bright flavours work wonderfully as a perky salad, brimming with contrasting textures and an impeccable balance of tart, sweet and salty.
Ingredients
150g baguette or other loaf, torn or cut into 2cm chunks
extra-virgin olive oil
400g extra-firm tofu, drained and cut into 5mm-thick slices
1 long red or green chilli, finely sliced
big handful of coriander leaves
sea salt and black pepper
Quick pickles:
250ml apple cider vinegar
1 tbsp sea salt
3 tbsp sugar
2 garlic cloves, smashed
1 Lebanese cucumber, halved, seeds scraped out, then julienned
150g daikon radish, peeled and julienned
2 small carrots, peeled and julienned
1 eschalot or small red onion, finely sliced
Sriracha mayo:
2 tsp sriracha chilli sauce
80g vegan mayonnaise
1 shallot, finely chopped
sea salt and black pepper
Method
1. Preheat the oven to 200C.
2. Lay the chunks of bread on a large baking tray and drizzle with olive oil. Sprinkle with sea salt and toss with your hands to coat everything. Bake for 15-18 minutes, tossing the croutons halfway through to ensure they are evenly golden.
3. Meanwhile, prepare the quick pickles. Combine the vinegar, salt, sugar, garlic and 125ml of water in a bowl and stir until the salt and sugar have dissolved. Add the cucumber, daikon, carrot and eschalot or onion and mix thoroughly. Allow to pickle for 30 minutes, then drain the vegetables. Remove and discard the garlic.
4. Place a large frying pan over medium-high heat and add a drizzle of oil. Working in batches if necessary, add the tofu slices in a single layer and season very well with sea salt and black pepper. Pan-fry for two to three minutes until golden, then flip over and cook on the other side until golden. Continue until all the tofu is cooked. Remove and allow to cool, then slice into thin strips.
5. For the sriracha mayo, whisk together the sriracha, mayonnaise and shallot. Taste and season with sea salt and black pepper.
6. To serve, layer the croutons with the pickles and tofu strips, then top with a few spoonfuls of the sriracha mayo, and toss. Finish with sliced chilli, coriander leaves and a small drizzle of oil.
Note: The drained pickles can be kept in the fridge for up to three days.
Substitute:
Vegan mayonnaise: whole-egg mayonnaise
Apple cider vinegar: rice vinegar or white wine vinegar
Daikon: radish or turnip
Bread: store-bought croutons
Serves 4. Vegan.