Chicken Breast Tart in miso and mirin
The kind of Japanese plate you make on repeat. miso and mirin, a proper stir-fry, and a finish...
Weeknight-friendly Turkey Tabbouleh with the sake and butter we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the sake and butter elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the white miso and the rest of the sake and butter flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped scallion and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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