Recipe Inspiration

Ingredients...

2 heads of garlic

30ml olive oil, plus a little extra

200g Essential Cuisine Asian Miso Base

100ml mirin

50ml light soy sauce

150g caster sugar

20 skinless, boneless chicken thighs

2 sheets of nori, cut into strips

Salt and pepper

CARAMELISED WALNUTS

300g walnuts

100g caster sugar

Method...

1. Preheat an oven to 170°c

2. Cut the top off the heads of garlic, drizzle with a little olive oil, salt and pepper. Wrap in foil and bake slowly for 45 minutes, until it starts to go golden.

3. Combine the Essential Cuisine Asian Miso Base, soy sauce, mirin, sugar and half of the roasted garlic in a small saucepan and heat until the sugar has dissolved and everything comes together.

4. For the walnuts. Heat the sugar with a small splash of water in a large frying pan, allow to caramelise. Once the sugar starts to turn add the walnuts and coat in the sugar. Pour onto a baking tray and allow to cool.

5. Preheat a griddle pan to a medium high heat. Drizzle a little olive oil over the chicken thighs and sprinkle a little salt. Add to the pan and colour on one side. Turn the thighs over and brush with the miso glaze. Reduce the heat of the pan so the glaze doesn’t burn.

6. Repeat the turning and brushing until the thighs are cooked and sticky, around 15 minutes.

7. Serve sprinkle with the caramelised walnuts.