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Deep-fried shiitake mushrooms with ginger cavolo nero
Fruit and vegetables
½ tsp
sweet potato
flour (available online)
50g/1¾oz
sweet potato
flour
50g/1¾oz
sweet potato
flour
½
spring onion
, finely sliced
200g/7oz fresh
shiitake mushrooms
, stalks removed and cut into 15mm thick slices (or left whole if small)
50g/1¾oz
pomegranate
seeds, to garnish
4 pinches shichimi togarashi
chilli
mixture, to garnish
1 tsp grated fresh root
ginger
85g/3oz
cavolo nero
, leaves cut into 15mm slices and stalks very finely sliced
Cooking ingredients
1
star anise
1 tsp light, reduced-salt
soy sauce
½ tsp
Sichuan pepper
1 tsp Chinese
five-spice powder
1 tsp
sea salt
½ tsp ground
white pepper
100g/3½oz panko
breadcrumbs
1 tsp Chinese
five-spice powder
1 tsp
sea salt
1 tsp ground
white pepper
vegetable oil
, for deep-frying
15g/½oz
hazelnuts
, toasted and roughly chopped, to garnish
1 tbsp
rapeseed oil
pinch
sea salt
50ml/2fl oz
vegetable stock
Meat, fish and poultry
30g/1oz smoked bacon
lardons
, finely chopped
30g/1oz unsmoked bacon
lardons
, finely chopped
2 free-range
quails
’ eggs, boiled for 4 minutes, cooled and peeled
Other
150ml/5fl oz
pomegranate juice
1 tbsp Shaoxing rice wine or
dry sherry
Back to recipe
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