Merry Miso Christmas

We've created the ultimate umami infused Christmas Lunch menu featuring our Miso range. Featuring:

Baked Ham with Miso Maple Glaze

Miso Mustard - Accompaniment for the ham and the roast vegetables

Salmon w Miso, Honey and Ginger Marinade

Shio Koji Cucumber and Ginger Pickle

Miso Glazed Chicken Wings

Roast Vegetable Medley with Miso Butter

Potato Salad with Miso Mayonnaise Dressing

Coleslaw with Miso Citrus Dressing

Miso Brandy Custard

Fruit Mince Pies w Miso

 

 Scroll down to see the finished dishes and recipes. Enjoy!

 
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Baked Ham with Miso Maple Glaze

Ingredients

  • 100g (1/2 cup, firmly packed) coconut sugar
  • 80ml (1/3 cup) maple syrup
  • 80ml (1/3 cup) honey
  • ¼ Cup Tbsp Meru Sweet Red Miso (or 1 Tbsp Miso Powder)
  • 1 tablespoon Dijon mustard
  • 1 (about 8kg) whole leg ham, on the bone
  • Whole cloves and Glacé Cherries, to decorate

Method

Mix the sugar, maple syrup, honey and mustard in a bowl until the sugar is dissolved.

Preheat the oven to 170c.

Cut around the shank of the ham and then remove the skin. Score the remaining fat into diamonds and then stud each diamond with alternating cloves and cherries.

Place the ham in a roasting dish and brush with about ⅓ of the glaze. Place in the oven and brush with glaze every 25 minutes for 1 hr and 30 mins.

Serve with Miso Mustard

 

Miso Mustard - Accompaniment for the ham and the roast vegetables.

Ingredients

  • ¼ Cup Sweet White or Sweet Red Miso
  • 2 Tbsp Hot English Mustard

Method

Blend until combined.

 

Salmon w Miso, Honey and Ginger Marinade

Ingredients

  • 1 Kg Salmon Fillet (or 4 individual fillets)
  • 1 Tbsp Ginger
  • Juice of one Lemon
  • ¼ Cup Sweet White Meru Miso
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Honey

Method

Mix marinade ingredients together and marinate salmon for 3-4 hours.

The salmon can now be cooked to your liking - on the BBQ, in the oven or frying pan. We did ours in a frying pan for six mins skin side down and two mins skin side up. Start with a hot pan and turn down to medium heat just before the salmon goes in the pan.

**** Serve with Shio Koji Cucumber and Ginger Pickles

Shio Koji Cucumber and Ginger Pickle

Ingredients

  • Ginger - shaved into thin slices
  • 1 Cucumber - shaved into ribbons
  • Shio Koji
  • Apple Cider Vinegar

Method

Cucumber Pickle: Mix cucumber, 2 Tbsp Shio Koji and 1 Tbsp Apple cider vinegar. Cover and refrigerate overnight.

Ginger Pickle: Mix cucumber, 2 Tbsp Shio Koji and 1 Tbsp Apple cider vinegar. Cover and refrigerate 3 - 4 days.

 

Miso Glazed Chicken Wings

Ingredients

  • ¼ Cup Tomato Sauce
  • ⅓ Cup BBQ sauce
  • ⅓ Cup Sweet Red Miso
  • 2 Tsp Worcestershire Sauce
  • 2 Tbsp Honey
  • 1 Tsp Minced Ginger
  • 1 Tsp Minced Garlic
  • 1 Kg Chicken Wings

Method

Mix all marinade ingredients together and then pour over chicken wings.

Marinate overnight (or 3 - 4 hours if you run out of time)

Cook in a preheated oven at 200c for 30 mins.

 

Roast Vegetable Medley with Miso Butter

This has to be the simplest way to use Miso in any dish, but the results always impress.

Ingredients

  • Selection of vegetables for roasting. We love cauliflower, carrots, pumpkin, sweet potato, red onions and brussel sprouts for this dish.

Per Kg of vegetables use:

  • 100g Butter
  • 100g Mild Yellow Chickpea Miso

Method

Mix the butter and miso together and dot the butter over the vegetables in a roasting tray.

Roast vegetables in a preheated oven at 220c for 25 mins in the miso butter.

 

Potato Salad with Miso Mayonnaise Dressing

We love a good potato salad and can fully appreciate a creamy, mayonnaise dressing. But… with all the eating that we’re doing at Christmas already, we decided to make our dressing just a little bit healthier by using some Greek Yoghurt in the dressing. Paired with the Miso, this is a potato salad that people will be coming back for.

Ingredients

  • 1 Kg Baby Potatoes
  • ½ Cup Yoghurt
  • ¼ Mayonnaise
  • ¼ C Sweet White Miso
  • 1 Tbsp Shio Koji (Optional)
  • 4 Hard boiled eggs - cut into quarters
  • Cornichons
  • 2 Tbsp Chopped Dill

Method

Boil potatoes in a saucepan of water until just tender. Drain once cooked and allow to cool naturally. You want them to still be a little warm when you dress them.

Mix the yoghurt, mayonnaise, miso, dill and shio koji together. When the potatoes have cooled (cool enough to touch but still warmer than room temperature), dress them with the dressing. Top with cornichons and eggs to serve.

 

Coleslaw with Miso Citrus Dressing

Ingredients

  • ½ Small White Cabbage
  • 2 Carrots
  • 1/2 Cup Mayonnaise
  • Juice of 1 Orange
  • 2 Tbsp Sweet Red Miso
  • 1 Tsp Crushed ginger

Method

Shred the cabbages and carrots.

Mix the remaining ingredients together and toss with the shredded cabbage and carrots.


Miso Brandy Custard

Miso in sweets is AMAZING! If you haven’t tried it, you really are missing out. We have cheated a little in this recipe and used custard powder - make it a little thicker than usual as it will thin out with the brandy.

Ingredients

  • 500ml Custard
  • 2 Tbsp Brandy
  • 1 Tbsp Sweet White Miso

Method

Combine ingredients well. We used a stick blender to break up the little bits that are in the miso.

 

Fruit Mince Pies w Miso

We’ve kept this simple and used a prepared fruit mince. It’s not as good as making your own but there are plenty of recipes out there if you do want to make these from scratch. We’ve used miso in the pastry and the fruit mince, don’t worry though - it isn’t overpowering. The miso in the pastry brings the essential umami flavour and using it in the fruit mince helps all of the different flavours come together. This is another example of using miso in sweets to really make the flavours something that everyone will be talking about.

Ingredients

  • 500g Fruit Mince
  • 2 Tbsp Sweet White Miso
  • 300g Plain Flour
  • 70g Caster Sugar
  • 160g Butter, chopped
  • 1 Tsp Sweet Red Miso
  • 1 egg yolk
  • 2 Tbsp Iced Water

Method

Place flour, sugar, miso and butter into a food processor with the dough blade attachment and process until the mixture resembles breadcrumbs. Add the egg yolk and water, process until the mixture is just coming together.

Turn onto a floured work surface, shape into a disc, cover with plastic wrap and place in fridge to rest. It is important when working with pastry dough not to overwork it - if you do, the gluten strands will start to form and you’ll end up with a flat bread instead of pastry.

While the pastry is resting, mix the fruit mince and miso together.

Preheat oven to 180c. Turn the dough onto the work surface and roll until 5mm thick. Using an 8.5cm round pastry cutter, cut out 20 discs from the pastry. Use a 5cm star cutter to cut out 20 stars from the remaining pastry.

Line the base of 1/3C capacity muffin trays with the 20 discs. Divide the fruit mince amongst the pastry cases and then top with the stars. Brush with the egg and sprinkle with white sugar. Bake for 20-25 mins or until golden. Allow to cool in the muffin tray for 5 mins before turning out onto wire racks.