Tag: kumquat

Kumquat and mackerel pasta

This recipe is inspired by my Sicilian cookbook and I wanted to make it auite sometime ago but I couldn’t find the proper fresh fish. Not the right season. But I finally got it!!! The recipe works with anchovies, sardines or little mackerels (what I got). I used fish prepared for sashimi so it’s very easy to make. The original recipe used some chapelure (dry bread crumbs, or panko) but instead I used hazelnut powder. The spinach and pasta are my addition too. 

Kumquat and makerel rolls: 

– 5 to 10 anchovies, sardines or little mackerels (鯵-アジ)  depending on the size

– 10 wooden toothpicks  

– 4 tbs of hazelnut powder

– olive oil for the cooking

Wash the kumquats and cut the stem and bottom. Wash and prepare the fish in filets. Roll the filets around the kumquats and fix with a toothpick. Depending on the size of the filets you may need 1 or 2 to wrap the whole fruit. Put the hazelnut powder in a small dish and roll the fish in. In a heated and olive oil greased frypan cook until almost golden. Serve like this, or as I did with pasta, spinach…

Kumquat and carrot salad

Fresh, simple, delicious and just a Japanese twist for the white miso dressing for this salad, that was inspired by my IG watching. 

You need a few carrots, a few kumquats, a tbsp of white miso, and a bit ofkonbu dashi or water. Slice or grat the carrots, cut the kumquats in quarters, and stir the carrots and the kumquats in a bowl. In a small bowl, mix the miso with a tsp of dashi or water. Add with the vegetables, and stir. Ready to eat!

I wish you a very good week! 

Kumquat-shiitake-pork pasta

A new video testing with the preparation of a a singular recipe: pasta with a sauce made with shiitake, kumquats and thin slices of pork. A very nice and surprising combination that puts a bit of warmth and colors in a gloomy rainy day. Tell me how you like the video or what you would like to see. I’m testing several options.

Japanese spikenard – 山ウド

Japanese spikenard – 山ウド is one of the mountain wild vegetables that sprout in spring together with fukinoto, kinome, taranome, kogomi (fiddlehead fern) etc… it is very tasty and ressembles artichokes, chards or cardoons. I find it really delicious eaten cold with a miso and vinegar mix. So here is my recipe.

Japanese spikenard with sour miso and kumquat: 

– 1 Japanese spikenard (like on the picture)

– 2tbs of miso of your choice

– 1tsp of sugar  

– 1tsp of vinegar (white wine…)

– 2 kumquats

Peal the spikenard and cut it in 4cm long pieces, then cut them in the height in 2mm thick pieces. Blanche once, then change the water and blanch again. Then drain and wash in cold water. In a bowl mix the miso, the vinegar and the sugar. Add the juice and a bit of zest of the kumquats (zest is hard to get!). Mix and add the spikenard. It’s ready!!! 

I served it with some tofu, pickled vegetables and white rice.

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