Miso Butter Orzo, Braised Fennel w/ Soy Sauce, Fried Goat’s Cheese w/ Sesame Crust and Spring Onion Oil
Make this sexy vegetarian for your loved one's and treat them on some restaurant style food!
Check out my REEL on how I did an easy plating.
Miso Butter Orzo, Braised Fennel w/ Soy Sauce, Fried Goat’s Cheese w/ Sesame Crust and Spring Onion Oil
- Prep: 15 min
- Total: 45 min
Vegetables
Ingredients
For the Miso Butter Orzo:
- ½ cup Orzo (cooked according to the package instructions)
- 1 tbsp miso paste (I used Saitaku)
- 2 tbsp Parmesan cheese (grated)
- 1 tbsp butter (unsalted)
- 1 tbsp of olive oil
- a bit of pasta water (2-3 tbsp)
- salt & pepper to taste
For the Braised Fennel:
- 1 fennel (cut into parts or half, save the fennel tops)
- 1 tbsp oil
- 1 tbsp butter
- 1 tbsp soy sauce
- ¼ cup vegetable or chicken broth (low sodium)
For the Spring Onion Oil:
- 1 spring onion
- a few sprigs of parsley
- 4 tbsp of olive oil
- season with salt & pepper
For the Fried Goat’s Cheese w/ Sesame Seeds:
- 4 goat’s cheese disks
-1 egg (or a mixture of corn flour and water: about 3 tbsp corn flour and 1 tbsp water. It should be a light batter. I also seasoned it with onion, garlic powder, salt & pepper,)
- sesame seeds or Panko crumbs
- oil for frying
- kitchen towel paper
For garnish:
- crumbled goats’ cheese or fried goat’s cheese disks (see above)
- spring onion & parley oil (see above)
Instructions
For the Miso Butter Orzo:
1. Cook the Orzo according to the package instructions and remove ¼ cup pasta water from the pan once the Orzo is cooked.
2. Remove the rest of the pasta water and add the Orzo back to the pan. Add the miso, butter, Parmesan cheese and 2-3 tbsp pasta water. Stir well until the Orzo is nice and creamy.
3. Taste the Orzo and season with salt & pepper to taste.
N.B: It’s best to make the Orzo at the end.
For the Braised Fennel:
1. Chop or remove the bottom and stalks.
2. Then cut the fennel in halves and then in wedges.
3. Add oil and butter in a pan and cook the fennel on both sides on medium heat until they are golden brown. This takes about 5 minutes.
4. Then add the stock to the pan and bring it to a boil. Lower the heat down to a simmer and cover the pan with a lid. Allow the fennel to braise for 10 minutes, or until the fennel is easily pierced with a fork.
5. Finally remove the lid and add the soy sauce. Raise the heat back to medium and reduce the liquid to a glaze. I removed the fennel when reducing the liquid, but this is optional.
For the Fried Goat’s Cheese w/ Sesame Crust:
1.Make the cornflour batter or beat your egg. Season these!
2. Then dip the goat’s cheese disk into the egg or batter and finally coat them with sesame seeds or Panko crumbs.
3. Shallow fry them in some oil on medium heat until they are golden brown on both sides.
4. Remove them from the pan and let them sit on some kitchen towel paper to release some of the excess oil.
For the Spring Onion Oil:
1. Was your spring onion and parsley.
2. Cook them in some boiling water (I cooked my in the pasta water) for 10 seconds.
3. Remove them and give them an ice bath.
4. Drain and blitz them in a blender and add the rest of the ingredients until you have a nice puree.
N.B: If you want a smoother oil then run the herb oil through a coffee filter. Let it strain overnight.
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