MUSTARD MAPLE GLAZED ‘HAM’ WITH BRUSSELS SPROUTS
PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 6
500g firm tofu, drained
¼ cup (60ml) tamari
¼ cup (60ml) pure maple syrup
2 tablespoons wholegrain mustard, plus extra, to serve
2 tablespoons brown sugar
2 teaspoons smoked paprika 500g kipfler potatoes, scrubbed, halved
350g brussels sprouts, halved
1½ tablespoons extra virgin olive oil 3 medium mandarins (600g), unpeeled, cut into halves
1 teaspoon whole cloves
3 sprigs fresh rosemary, leaves picked
2 tablespoons dijon mustard, to serve
1 Preheat oven to 180°C/160°C fan. Line a roasting pan with baking paper.
2 Drain tofu well; pat dry with paper towel. Cut tofu block in half horizontally; pat dry. Score both sides of tofu in a diagonal pattern 1cm deep, at 1cm intervals. Mix tamari, syrup, mustard, sugar and paprika in a shallow dish. Add tofu; turn to coat. Refrigerate for 30 minutes.
3 Cook potatoes in a saucepan of boiling water for 12 minutes or until just tender; drain in a colander. Shake potatoes from side to side in the colander to roughen the surface slightly (this will help the potatoes crisp during cooking).
4 Place potatoes in roasting pan with sprouts and oil; toss to coat. Spread vegetables to edges of pan. Place mandarin halves in centre of pan. Place tofu on top; reserve marinade in dish. Press cloves into tofu. Top vegetables with rosemary. Season well.
5 Brush tofu with half the remaining marinade. Roast for 30 minutes or until tofu and potatoes are golden brown. Serve tofu ‘ham’ and vegetables with dijon mustard.
Denne historien er fra Issue 55 2019-utgaven av The Australian Women's Weekly Food.
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Denne historien er fra Issue 55 2019-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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