SUPERNORMAL – Spring Vegetarian Banquet Cooking Instructions
Thank you for ordering our Spring Vegetarian Banquet. Please check the contents of your box and place everything in the refrigerator until you are ready to prepare.

  
SELECTION OF SEASONAL HOMEMADE KIMCHI
Transfer the kimchi contents to a small serving bowl. This can be served immediately or left at room temperature for 30 mins. Prep time: 2 minutes

SZECHUAN NOODLE SALAD WITH CLASSIC SESAME SAUCE, PICKLES & CHILLI
Place the noodles in a mixing bowl large enough to toss the noodles. Add the fresh mizuna, pickled cumber, chilli oil (to taste) and toss well. Add the dressing and toss once again to ensure everything is nicely coated. Transfer to a serving bowl and sprinkle with the sesame crumble. Prep time: 5 minutes

VEGETABLE DUMPLINGS WITH GINGER VINEGAR
Bring a medium saucepan of salted water to the boil. Carefully add the dumplings and simmer for 2-3 minutes. Remove the dumplings with a slotted spoon and serve in a small bowl or shallow plate. Pour the dressing over the dumplings and serve immediately. Prep time: 5 minutes

SILKEN TOFU, STEAMED EGGPLANT & MALA DRESSING
Bring a medium saucepan of water to the boil. Leaving the eggplant in the bag, place into the water, turn the heat to low and simmer for 5 minutes. Meanwhile, arrange the silken tofu in a serving bowl. Cut open the eggplant bag and spoon the eggplant and sauce over and around the tofu. Finish by sprinkling the coriander leaves and crispy garlic over the dish. Prep time: 5 minutes.

SPRING GREEN SALAD, SHISO DRESSING & KOMBU
Gently toss the salad leaves and herbs with the dressing to taste (except the shaved kombu), then add the candied seaweed mixing through the salad evenly. Season with salt if necessary. Serve the dressed leaves in a salad bowl and garnish by pulling apart the shredded kombu over the salad just before serving. Prep time: 5 minutes.

SAUTÉED ASPARAGUS, OTWAY SHIITAKE & MISO
Firstly, take a serving bowl or plate and dollop the miso emulsion onto the base, spreading out nice and evenly. Put aside.  Heat 1 tablespoon of olive oil in a large frying pan over high heat. Once smoking slightly, add the asparagus and shiitake, keeping the heat up nice and high.  Toss or mix well with a wooden spoon for approximately 2 minutes, ensuring the pan continues to make a sizzling sound. Add the mushroom soy sauce and cook for another minute, stirring well to avoid sticking. Turn off the heat, add the garlic chives and season with a little salt to taste. Spoon the asparagus and shiitake onto the miso emulsion and serve. Prep time: 5 minutes


BAKED MERINGUE, ROSE CREAM & RASPBERRY
Serve baked meringue in a dessert bowl, spoon the rose cream generously onto the meringue, and finish with the raspberry compote to serve. Prep time 2 minutes.