麻豆约拍

Garlic & Soy Spaghetti with Cabbage

The cabbage can be removed or replaced with any other vegetable (courgettes, mushrooms, leeks; asparagus work well).

Ingredients:

• 2 whole blubs of garlic
• 4 tbsp olive oil
• 25g parmesan cheese
• 75g softened butter
• Salt and pepper to taste
• 1 tsp chilli flakes
• 4 tbsp light soy sauce
• 300g spaghetti
• Juice of half a lime
• Pasta water
• 1/4 of white cabbage, thickly sliced

Method:
1) Cut off the tops of the garlic, coat in 2 tbsp olive oil, cover in foil and roast in the oven at 180C fan for 50-60 minutes until soft and golden brown.

2) In the meantime, combine the softened butter, parmesan, soy sauce, salt and pepper until it forms a paste. Add in the roasted garlic and mix to combine.

3) In a large pan, fry the cabbage in 2 tbsp olive oil on a low heat with salt, pepper and chilli flakes for about 10 mins until softened and slightly caramelised.

4) Meanwhile, boil 300g spaghetti in lightly salted water until al dente.

5) Add the remaining garlic butter to the pan with the cooked cabbage and heat until melted. Add in the pasta directly in the butter and cabbage mixture, followed by enough pasta water to loosen, and toss this around until well coated and the spaghetti is fully cooked. Finally, squeeze over the lime juice. Garnish with more pepper and chilli if desired.

Soy Sauce Brownies (Makes 32 small or 16 big)

For the caramel filling

• 1 x 400g can condensed milk (or premade dulce de leche/caramel sauce if you want to save time)
• 4 tsp soy sauce

For the brownie batter

• 3 large eggs
• 100g dark brown soft sugar
• 150g soft light brown sugar
• 200g butter
• 100g dark chocolate
• 90g milk chocolate
• 1 tablespoon instant coffee
• 1 tablespoon water
• 3 tsp soy sauce
• 110g plain flour
• 20g cocoa powder
• 100g white or caramelized white chocolate (cut into chunks)
• ½ teaspoon flakey sea salt, for sprinkling

1) First prepare the caramel filling, which means making the dulce de leche from the can of condensed milk (you can even do this the night before). Remove the labels from the can and place it in a large pan filled with water – it should be completely submerged. Cover tightly with a lid and boil for at least4 hours – you want a really strong colour on your dulce de leche. Check the pan every so often to ensure that the water is not evaporating and top up if necessary. Alternatively, you can buy shop-bought dulce de leche or caramel. Then, once the tin has cooled down, remove the dulce the leche and stir around to loosen, before adding in 4 tsp soy sauce and mix until combined. Set aside.

2) Preheat the oven to 160藲C fan/350藲F/gas mark 4.
Place the dark chocolate and milk chocolate in a large heatproof bowl. Next, we’re going to brown the butter. Place the butter in a large saucepan over a low heat, stirring continuously for about 7 minutes. You want to take it past the point of melting until it froths vigorously and you start to see light brown solids form at the bottom. Immediately take it off the heat and pour it over the chocolate, using a spatula to scrape out all the brown solids, which carry so much flavour. Leave the chocolate to stand for 30 seconds, then slowly mix the mixture together, until smooth and homogenous.

3) In the bowl of a stand mixer with a whisk attachment, mix the eggs, dark and light brown sugar. Whisk on high for around 7 minutes (may be longer or shorter depending on the strength of your mixer) until the mixture is pale and has doubled in size. The mixture should leave a trail for a few seconds when drizzled on itself.

4) Using a spatula, carefully fold the chocolate mixture into the batter, until no streaks remain. In a small dish, dissolve the coffee granules in 1 tablespoon hot water, then add in 3 tsp soy sauce and mix. Then fold this mixture into the brownie batter.

5) In a separate bowl, whisk together the flour and cocoa powder. Remove 1 tablespoon of this and add this to a bowl, along with the white chocolate chunks, and toss until coated.

6) Add the flour mixture to the wet batter in three stages, folding gently each time until no flour pockets remain. Finally, fold through the chocolate chunks until evenly distributed.

7) Pour the batter into a 20cm x 20cm square tin lined with baking paper and level with a spatula or palette knife. Now dollop spoonfuls of the dulce de leche mixture all over the top of the batter, then swirl this into the batter using a butter knife or skewer. Finally, sprinkle over some of the flaky salt.

8) Bake in the oven for 30 minutes, until firm around the edges with a slight wobble in the centre. Leave to cool completely in the tin, then transfer to the fridge to chill and harden for at least 4 hours, or overnight.

(9) Before serving, sprinkle with a bit more salt if desired, then slice into 16 squares (or 32 squares if serving as a smaller treat) and enjoy!