THE DAIRY KITCHEN
Miso and Tahini Yogurt Swirls on Pumpkin Squares
By Julia Wharington - Paddock 2 Pixel
Makes
20
Difficulty
Medium
Preparation
15 MINS
Cooking
35 MINS
In this recipe we combine yoghurt with miso and tahini to make an umami mousse with a creamy but firm texture. Piped on top of sweet pumpkin and served on crispy nori, these canapés are a real flavour sensation!
Ingredients
500ml vegetable stock300g pumpkin, peeled and cut into 3cm squares that are 1cm thick
140g Australian full fat greek-style yoghurt
60g tahini
40g white miso paste
1 tablespoon chilli oil
1 tablespoon black sesame seeds
1 tablespoon slivered almonds
1 teaspoon honey
1 teaspoon soy sauce
1 teaspoon water
3 nori sheets
1 teaspoon toasted sesame seeds
Handy Tips
Use very cold ingredients to achieve a paste that holds its shape when piped and baked.
Method
- Bring vegetable stock to a simmer. Blanch the pumpkin in the stock for 1 minute, drain, then place the pieces on a lined baking tray and cool in the fridge.
- Combine the yoghurt, tahini and miso in a bowl and whisk until a smooth paste forms. Transfer the paste to a piping bag with a large star nozzle.
- Brush the cooled pumpkin squares with chilli oil. Pipe swirls of yoghurt mixture onto the squares and top with black sesame seeds and almonds. Bake in a 210°C oven for 25 minutes or until the swirls are golden and the pumpkin is tender.
- While the squares are baking, mix honey, soy and water and brush the nori sheets with the liquid. Sprinkle with toasted sesame seeds, and then fold each sheet in half. In a large skillet, dry fry on low heat for 2 minutes on each side, while continuously pressing down on the nori to prevent it from puffing up. Remove from the skillet and cut into 3.5cm squares.
- Arrange pumpkin squares on top of the nori crackers and serve warm.
