Slow cooked satay miso beef

This is a slight variation of satay using miso paste, only a few ingredients in this too which is great! You can get miso paste in the asian section at the supermarket, you can also use it for miso soup, dressings and marinades, thanks to the glutamates it gives a nice umami flavor which is kinda savory/meaty feel to it








Slow cooked satay miso beef
Ingredients
1 kg chuck steak, cut into 6 even chunks
1 large brown onion, chopped
1 x 270ml can coconut cream
½ cup of peanut butter or other nut butter
Miso paste to taste. I used 2 tbsp in mine


Method
Mix your coconut cream and nut butter together, add a cans worth of water or broth and then add your miso paste, taste and add more as required.
Add this, your meat and onion to your slow cooker, low on low for the day.
I served this with rice and a stir fry of baby corn, green beans, cauliflower and snow peas.

Satay miso sauce

makes approx 350ml

If you like satay sauce but don’t want to use the brought stuff, try this version, very easy...just 3 ingredients :)

1-2 T miso paste

2T your favourite nut butter, I use ABC spread (almond, brazil, cashew)

270ml can ayam coconut milk

Put in pot, whisk together and simmer for 2mins thats it! Use 1 tbsp miso to start with, taste and use more if you need it

This can be used as a dipping sauce, a stirfry sauce, a marinade or just a sauce to pour over your vegies, I’m all for making veg taste better!

Crispy skin salmon with an asian basil and miso “pesto” and steamed greens

This is a dairy free style pesto dressing without the parmesan cheese.

Serves 4

4 x 120g salmon fillets, skin-on

Olive oil

Salt / pepper

1 fresh red chili (optional)

Thumb sized piece of ginger, peeled

1 tbsp miso paste

Large handful of basil

¼ cup of cashew nuts

Juice from ½ lemon

2 tbsp light soy sauce/tamari

1 heaped tsp honey

300g snow peas or sugar snap peas

300g broccolini

300g chinese greens, bok choy, chinese broccolli etc

Lemon wedges to garnish

Method

Fill and boil the kettle

Place the salmon onto a plate, season with salt and pepper and a little oil and make sure the salmon is evenly coated on all sides.

Pour a small amount of olive oil into a frying pan over a medium heat and place the salmon in the pan, skin side down. Fry the skin side for at least 3 minutes then periodically turn the salmon until it is golden brown on the other side. Should be a little pink in the middle to remain soft and silky. Do not overcook!

Slice half a red chili( if using) to use as a garnish then place the remaining half into a blender along with the ginger, miso paste, cashew nuts, honey, soy sauce, the juice from half a lemon, most of the basil and a small splash of water. Blend until all the ingredients have combined into a smooth liquid.

Fill a saucepan with the boiled water and add the vegetables. Cook for around 3 minutes until vegetables are slightly tender. You can also stir-fry or use a steamer.

Remove the cooked salmon from the frying pan and peel off the skins by sliding a knife under them. Place the skins back into the pan, soft side down, and cook for a minute to crisp them up.

Pour the miso dressing into a bowl or serving platter then place the vegetables and salmon on top. Garnish with lemon, basil and chili.