Vegetarian on first-folio.demo.lobb.ie

Miso-Glazed Aubergine

Sun, 22 Jun 2025 00:00:00 +0000

This is the dish that makes people reconsider aubergine. The miso glaze caramelises into something deeply savoury and slightly sweet.

Ingredients

2 large aubergines
3 tbsp white miso paste
2 tbsp mirin
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp sugar
Sesame seeds and spring onions to serve

Method

Halve the aubergines lengthwise. Score the flesh in a crosshatch pattern.
Mix miso, mirin, rice vinegar, sesame oil, and sugar.
Brush the flesh side with half the glaze.
Place cut-side down on a baking tray. Roast at 200°C for 20 minutes.
Flip, brush with remaining glaze, and roast for another 15 minutes.
Scatter with sesame seeds and sliced spring onions.

Warning
Watch the glaze carefully in the last 5 minutes — miso burns quickly once it caramelises.

Colcannon

Tue, 28 Jan 2025 00:00:00 +0000

Colcannon is the sort of food that doesn’t photograph well but tastes like home. It’s mashed potatoes with greens, and that’s all it needs to be.

Ingredients

1kg floury potatoes (Roosters or Kerr’s Pinks)
200g curly kale, stripped from stems and chopped
4 spring onions, finely sliced
100ml milk, warmed
50g butter, plus extra for serving

Method

Boil potatoes in salted water until tender, about 20 minutes.
Meanwhile, blanch the kale in boiling water for 3 minutes. Drain well.
Drain the potatoes and return to the pot. Mash until smooth.
Stir in warm milk, butter, kale, and spring onions.
Season generously. Serve with a well of melted butter in the centre.

Variations

Replace kale with savoy cabbage for a milder flavour
Add crispy bacon lardons for a non-vegetarian version
Stir through a handful of grated mature cheddar