Miso Butterscotch Porridge
The misco butterscotch porridge is an entry from Carl White of Nopi, Ottolenghi’s Soho-based restaurant. In true Nopi style, Carl’s Middle Eastern Miso Butterscotch porridge celebrated bold flavours, innovative ingredients and won third place overall. Garnished with mango, apple, pomegranate seeds and coconut shavings – it tasted as stunning as it looked.
For the bircher:
2 eating apple coarsely grated
50g mixed seeds (such as sunflower, pumpkin, sesame and linseed)
25g mixed nuts (such as walnuts, brazil nuts, almonds and cashews)
1 tsp ground cinnamon
200ml cold water
For the Meso Butterscotch:
150g white miso paste, at room temperature
30g light brown sugar
2 tsp sherry vinegar
40g unsalted butter, at room temperature
For the toppings:
40g mango peel cut into large cubes
40g apple peel cut into large cubes
40g pomegranate seeds
20g toasted coconut shavings
30g mixed nuts (such as walnuts, brazil nuts, almonds and cashews)
140g light brown sugar
Pinch of salt
Preheat the oven to 160’c / gas mark 3
First, make the miso butterscotch using a rubber spatula to spread the miso paste out thinly and evenly on a parchment-lined baking tray. Place the tray in the oven and roast for 20-25 minutes until the miso has turned to a dark caramel, where the sides look burnt and the middle a dark golden brown. Remove from the oven and set aside to cool. Scrape the burnt miso paste off the parchment paper, breaking it as you go, and transfer the pieces to a food processor, along with the mirin, sugar, vinegar, butter and I tablespoon of water. Blitz well for 5 minutes to form a smooth aerated paste.
Put the other 200ml of coconut drink, light brown sugar and 40g of the miso butterscotch into a pan to warm through then add your Bircher. Stir for 3-4 minutes on a medium heat until it’s nice and creamy.
Spoon the porridge into 3 bowls. Divide the mango, apple, pomegranate seeds, toasted coconut shavings and the rest of the mixed nuts into each bowl and garnish with the baby basil.