So for the Green & Black's 15:15 Challenge ("use a budget of £15 to make a dish in 15 minutes"), I decided on an old faithful - Japanese aka Wafu Pasuta.
As I said this was for two reasons - it's easy as pie to throw together, and it captures all five of the tastes Sweet, Sour, Salty, Bitter and Umami aka Savoury.
I had no set recipe in mind, and just wanted to find ingredients that complement and contrast each other - so before turning up to the challenge, I went to the Japan Centre on Lower Regent Street to see what appealed. I considered umeboshi, a type of pickled Japanese apricot, for the sour element; katsuobushi hanakatsuo, the flakes of bonito that dance about madly on top of okonimyaki pancakes, for the savoury; and strips of nori seaweed for the salt.
Eventually, I went for buna-shimeji mushrooms, dashi, mirin wine, soy, ikura, shiso leaves and negi onion, and handed over my £15 (ikura particularly is a pricey treat, though worth every penny.
- 100g linguine (I like De Cecco)
- 1 clump of buna-shimeji mushrooms (aka beech mushrooms)
- 1 tsp mirin
- 1 tsp Japanese soy sauce
- 1 tsp dashi
- 2 shiso leaves (aka perilla or beefsteak plant)
- 1 negi (a type of fat spring onion)
- Handful of ikura (salmon roe)
- 1 tbsp olive oil
Put the pasta on to boil.
Slice a half-inch off the bottom of the mushroom clump and discard this piece. Break the mushrooms into small clusters.
Roll the shiso leaves into a "cigar" and shred finely. Shred the spring onion as well.
Heat the oil in a frying pan and sear the mushroom clusters till they brown and crisp slightly on one side only.
Add the soy sauce, dashi, mirin and 2 tbsp of the pasta cooking water and sizzle for another couple of minutes.
Drain the pasta, chuck the mushrooms and their sauce on top, scatter with the salmon roe and the shredded shiso and spring onions. Serve.
[THIS COMPETITION IS NOW CLOSED]
So as you know, I won the 15:15 Challenge and the Chocolate Taste Test so was rewarded with a beautiful red KitchenAid mixer and also a set of Kyle Cathie books. One of the books was the new Green & Black's Ultimate Cookbook which I already owned, so I thought I'd spread the love and run a little competition to win the book and some other chocolate prizes.
Edited by Micar Carr-Hill their Head of Taste, "Ultimate" has recipes for cakes and cookies, cupcakes and cheescakes, puddings and pies, ice creams and even sweets. Contributors include Micah, as well as chefs such as Jose Pizarro, Allegra McEvedy, Omar Allibhoy, and Gizzi Erskine, and top blogger The Ginger Gourmand.
For more on just how fab this book is, see the post by The Catty Life.
Enter this competition to win the prize pictured above comprising:
- A copy of the new Green & Black's Ultimate Chocolate Cookbook
- An official Green & Black's Apron
- A bar of Green & Black's 85% Dark Chocolate
- A bar of Green & Black's Smooth and Creamy Milk Chocolate
- A bar of Green & Black's Dark Cook's Chocolate
- A bar of Green & Black's White Cook's Chocolate
To win this glamourous prize, answer the following question in a comment below.
Q: Is white chocolate chocolate?
Answer using science, pseudo-science, flippancy or humour, and leave your twitter name or email address in the body of the comment.
Closing date for entries is midday on Monday 29 November - UK ENTRANTS ONLY (sorry!).
I'll pick a winner randomly.
So in actual fact it is not chocolate.
oh and by the way, white chocolate is, as everyone knows, a confection made from sugar, cocoa butter and the harvested milk of the three blind mice!
Great post and great dish Mimi. Hope to see you again
Would love to win!
The dish looks gorgeus, am going out to source the ingredients for next weekend!!
But if it isn't chocolate, ask yourself this.. Why would Green & Black make it if it wasn't chocolate? Hmm?? Well? Answer that then clever clogs...
And anyway, can't it just be delicious? Isn't that enough?
(BTW did I say that I love white chocolate?)
love your recipe too
I'm pretty sure white chocolate *kind* of is chocolate, since it's made of cocoa butter, if not actually any cocoa solids...
Or maybe from the drained life-blood of wee bespectacled blonde boys.
You still have to (stupid) temper it too...
Your recipe looks fantastic as well.
all the cocoa goodness sucked out
only fit for goats without a doubt
Your pasta dish looked v.cool too, though I hadn't even heard of half the ingredients.....
Think you know who I am! DrI xx
I don't crave it in the same way (i.e. I wouldn't punch a shark to get some), so I say no - it's not chocolate chocolate.
p.s. gorgeous looking pasta! :)
Now about white chocolate, to me it is half chocolate because by standards, it needs to have at least 20% cocoa butter which is an integral part of cacao beans :)
P.S. Glad to follow you :)
BTW: I love ume-boshi. I especially love the look on peoples faces when they try and eat a whole one for their first taste ever. It makes me laugh. Why? Beacuse I caused so much merriment when it was done to me this first time I have to pay it forward!
Hugz - Elisa
Will pick a winner by the end of today using random.org and will then get in touch to find out where to send the prize :)
Oh dear… caught up at work and this is post noon. I only want the book. ;)
Still want to put in m two pence. Ahem...
I think white chocolate is chocolate when it’s made with just cocoa butter, sugar, milk and vanilla. The cocoa butter comes from the cocoa bean and it has the texture of dark chocolate and a similar taste to dark chocolate. What else would you call it? Whocolat? Not very appetising… :)
Thanks for sharing the recipe Mimi!
EVERYONE - The Winner is ... SUZLER \(^_^)/