Photography Jason Creaghan
|FOR THE MISO|
|2½kg dried whero peas (available from Huckleberry and Commonsense)|
|2kg rice/barley koji* (* At Pasture we use koji spores but you can buy readymade rice koji online.)|
|FOR THE MISO BUTTER|
|250g roasted macadamias|
|150g butter miso to taste (white miso if buying)|
|sourdough bread preserves|
Patrick Evans’ passage made us think of the early days of preparing for Pasture. When we returned to New Zealand we lived in a couple of older rural houses with big hot-water cupboards. So we appreciated the aspect of checking in and tending to the progress of a ferment – it is so fascinating to make things from scratch and utilise a scoby, mother or bug passed down or begin ferments with ambient yeasts. We both find the progress of ferments interesting and inspiring – the flavours and philosophies of Pasture are based around this.
Ed has been working with koji (Aspergillus oryzae) for many years now. So his interpretation of this passage is a breakfast with some ferments using local produce; this is the kind of rustic, savoury food we love to eat – and we always have a loaf of Ed’s sourdough at home.
We understand most people may not be able to make a batch of miso, but hopefully the miso-macadamia butter on griddled sourdough is inspirational for a warm, autumnal breakfast, even if you use bought miso.
"At breakfast we always ate porridge with a yeast curd I made from a germ someone had given me long ago and which I persuaded to renewed life in my hot-water cylinder cupboard each evening." - Patrick Evans
|1.||FOR THE MISO|
|2.||Soak the whero peas overnight. Steam them and then mash with the soaking water.|
|3.||Add koji and salt and mix very well.|
|4.||Pack into a bucket, pushing into sides and corners to ensure there are no air pockets.|
|5.||Cover the surface with plastic wrap and weigh down. Leave for 6 months to 1 year.|
|6.||The process will be faster if it’s left in a warm environment, but in the pantry will do.|
|7.||It’s ready when you can taste the deep umami flavour.|
|8.||FOR THE MISO BUTTER|
|9.||In a food processor blend the macadamias until smooth, then blend in the butter and miso.|
|11.||Griddle chunky slices of sourdough bread in the best butter you can find and a little beef fat.|
|12.||Spread with the miso butter and serve with summer preserves of cherry or plum to complement the nutty miso.|