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Miso Glazed Eggplant Tacos with Spiced Guac and Pistachio Crunch - Cook & Nelson

Miso Glazed Eggplant Tacos with Spiced Guac and Pistachio Crunch

These bold yet basic tacos give you creamy and crunch, spicy and sweet, that blends into a wrapped miso parcel with an exotic nuttiness to boot. Pairs brilliantly with NON3 Toasted Cinnamon & Yuzu.

NON

Makes: 4
Takes: 25 minutes

Marinated cucumbers

  • 4 baby for 2 medium Lebanese cucumbers
  • 1 tsp salt-1/4 juice lime
  • 1 tbsp mirin-1 tbsp chili flakes
  • 1 tbsp teriyaki sauce
  • Eggplant (Nasu Dengaku)
  • 2 tbsp red miso
  • 2 tbsp mirin
  • 1 tbsp rice wine vinegar
  • 2 tbsp shaoshing wine
  • 1 tbsp brown sugar
  • 1 tbsp ketchup manis
  • 1/2 large eggplant, cut into thick hot chips
  • 1 tbsp sesame oil

Edamame Guacamole

  • 1 cup shelled edamame
  • 1/4 cup pistachios
  • 1 avocado
  • 2 tbsp olive oil
  • 1 tbsp mirin
  • 1/4 lime, juiced
  • 1 tsp seasalt
  • 1 tsp chilli flakes
  • 1/2 tsp cayenne pepper

Tacos

  • 6 tacos
  • Microgreens
  • Lime to serve
  • 2 tbsp pistachios, crushed

Shave the cucumbers with a peeler until just hitting the seeds. Turn over and repeat on the other side until the seed core is remaining. Add the cucumbers to a small bowl along with the remaining cucumber ingredients. Mix and leave to sit for 30 minutes.

In a small pot, whisk together the miso, mirin, sake or rice wine vinegar, shaoshing wine, sugar, miso paste and ketchup manis on a medium high heat until it reaches a thicker consistency and bubbling.

Place the aubergine into the miso marinade pan and add 1 tsp salt. Cook on medium heat until reduced (4-5 minutes).

Blend together the edamame guacamole in a food processor until smooth.

To serve, spoon edamame guacamole over the taco. Top with eggplant in the middle, cucumber and finish with crushed pistachios. Pour glasses of NON3 Toasted Cinnamon & Yuzu and enjoy.

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by Rebecca Caughey – May 01, 2024

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Southern-Fried Pickled Fish Sandwiches with Pickle Green Goddess Sauce and Pickle Salt Chips - Cook & Nelson

Recipes – by Rebecca Caughey

Southern-Fried Pickled Fish Sandwiches with Pickle Green Goddess Sauce and Pickle Salt Chips

Get ready to drool over Brooke Moore's latest masterpiece, the Southern-Fried Pickled Fish Sandwich with Pickle Green Goddess Sauce and Pickle Salt Chips, the undisputed champion of the Great NZ Toastie Takeover 2023 and the ultimate pickle superstar of the year! Mixing old-school flavours with mouthwatering creativity, this sandwich is a true masterpiece of pickling and Brooke's culinary wizardry. By Brooke Moore Serves 2 Ingredients: 4 slices thick white bread 200g Moore Chicken Dry Mix (or any Southern-fried chicken coating you have on hand) 100g Moore Chicken Wet Mix, constituted with water (alternatively, you can use yoghurt) 1 jar of McClure’s Bread & Butter Pickles, brine and pickles separated 2 Warehou fillets 1⁄2 head iceberg, shredded 1⁄2 red onion, thinly sliced 1 handful McClures’ Bread & Butter Pickles Butter, at room temperature Pickle Green Goddess Sauce 250g Kewpie mayonnaise 250g sour cream 1 bunch parsley 1 bunch basil 1 bunch chives 2 bunches doing onions, green tops only 1 bunch dill 20ml kombu (omit if you can’t find) 200g McClures’ Bread & Butter Pickles Lemon juice, to taste Salt, to taste Sugar, to taste Salad 1 head iceberg, shredded 4 Campari tomatoes, cut into 1/8 1⁄2 cucumber, chopped 1⁄2 jar pickled beetroot 1⁄2 red onion, thinly sliced Handful of dill, picked Chips 4 Agria potatoes, peeled Pickle Salt 100g salt 25g brown sugar 1 jar McClures’ Bread & Butter Pickles, dehydrated (dehydrate at 65C for 48hrs) 2g celery salt Method Chips For the chips, cut rounds out of the potatoes with an apple corer. Keep the offcuts - these are still yum! Bring a pot of salted water to the boil and boil the chips until just cooked. Drain and spread out on a cloth-lined tray. Place in the refrigerator overnight to dry out. The next day, heat your deep fryer to 140C. Fry the potato chips for 10 minutes, then drain and set aside. Pickle Green Goddess Bring a pot of salted water to the boil and prepare an ice bath for blanching. Pick herbs and cut spring onion tops into smaller chunks. Blanch in the boiling water for 20 seconds, then using a slotted spoon, plunge into the ice bath. Drain herbs and place in a blender with the pickles. Blend until smooth. Whisk Kewpie mayonnaise and sour cream together and fold through the herbs. Add kombu. Season to taste with salt, sugar and lemon juice Pickle Salt Blend the dehydrated pickles in a high-speed blender to a powder consistency. Add remaining ingredients and mix thoroughly. Store in a sealed container. Fried Fish Brine Warehou in pickle brine for 3 hours in the fridge. After 3 hours, remove the fish from the brine. Heat your deep fryer to 175C. Place the fish in the Moore Chicken Wet Mix, then into the Dry Mix, pressing down to get a nice coating. Fry the fish until cooked and crisp. Drain on paper towels. Return the precooked chips to the fryer and cook until golden and crisp. Season with Pickle Salt. Salad Toss together the iceberg, tomatoes, cucumber, beetroot, dill and red onion with 2 tbsp Pickle Green Goddess. Assemble To build sandwiches, butter all slices of bread with soft butter. On the bottom slice, layer shredded iceberg and sliced red onion. Place the fried fish on top, drizzle with Pickle Green Goddess, then finish with pickles. Top with the remaining slice of bread. Serve with Pickle Salt Chips and salad. Share a picture of your pickle creations by tagging us on Instagram @cookandnelson.Enjoy!

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Recipes – by Rebecca Caughey

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Recipes – by Rebecca Caughey

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Recipes – by Rebecca Caughey

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Recipes – by Rebecca Caughey

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Recipes – by Rebecca Caughey

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Recipes – by Rebecca Caughey

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Recipes – by Rebecca Caughey

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Recipes – by Rebecca Caughey

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Recipes – by Rebecca Caughey

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Rocky Road with Tony’s Chocolonely - Cook & Nelson

Recipes – by Rebecca Caughey

Rocky Road with Tony’s Chocolonely

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Recipes – by Rebecca Caughey

Spooky Halloween Brownies

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Frankenstein Macarons - Cook & Nelson

Recipes – by Rebecca Caughey

Frankenstein Macarons

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Jack O'Lantern Pumpkin Cookies - Cook & Nelson

Recipes – by Rebecca Caughey

Jack O'Lantern Pumpkin Cookies

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