{"id":14576,"date":"2022-05-24T13:31:15","date_gmt":"2022-05-24T11:31:15","guid":{"rendered":"https:\/\/c01.purpledshub.com\/olivemagazine\/?post_type=purple_issue&p=14576"},"modified":"2022-05-24T13:31:15","modified_gmt":"2022-05-24T11:31:15","slug":"june-inspiration","status":"publish","type":"post","link":"https:\/\/c01.purpledshub.com\/olivemagazine\/2022\/05\/24\/june-inspiration\/","title":{"rendered":"June inspiration"},"content":{"rendered":"\n

June inspiration<\/span><\/h1>\n\n

This month\u2019s top buys, must-visit restaurants and how to cut down on food waste, plus share your effortless tips for the chance to win a top-notch knife set<\/p>\n\n

Gurdeep discovers\u2026 nanami chilli paste<\/h3>\n\n

Trends expert Gurdeep Loyal experiments with this popular Japanese condiment<\/h5>\n\n
<\/div>
\n
\"\"<\/figure><\/div>\n\n\n\n

What is it?<\/strong>
Nanami paste is an aromatic Japanese chilli paste that combines red chillies with yuzu peel, sesame, sake and ginger.<\/p>\n\n\n\n

How to use it<\/strong>
It can be added to sushi, ramen or dumplings, as in the recipe overleaf \u2013 and can also be found in a dried powder format. It\u2019s often seen in stylish Japanese restaurants across the globe, such as Nanami Izakaya in Singapore and the inventive Michelin-recommended Sushi Nanami in Taipei, Taiwan.<\/p>\n\n\n\n

Where to find it<\/strong>
In the UK it can be found in Japanese supermarkets such as the Japan Centre in London and online store Tuk Tuk Mart.<\/p>\n<\/div><\/section>\n\n

Nanami gyoza<\/h2>\n\n

1 HOUR + SALTING | SERVES 6 | EASY | VEGAN\n\n

\"\"<\/figure><\/div>\n\n

white cabbage <\/strong>350g (about \u00bd a cabbage), finely shredded <\/p>\n\n

tofu <\/strong>or pork mince <\/strong>500g <\/p>\n\n

spring onions <\/strong>2, finely chopped <\/p>\n\n

garlic <\/strong>2 cloves, crushed <\/p>\n\n

nanami chilli paste <\/strong>1 tbsp <\/p>\n\n

frozen round gyoza wrappers <\/strong>40-50, defrosted <\/p>\n\n

vegetable oil <\/strong>for frying <\/p>\n\n

soy sauce <\/strong>or ponzu sauce <\/strong>for dipping<\/p>\n\n

1 <\/strong>Sprinkle 1 tsp of salt onto the cabbage and massage in with your hands for 45 seconds. Leave for 10 minutes to release some of its water, then press the cabbage into a sieve to remove the excess liquid. <\/p>\n\n

2 <\/strong>Mix together the mince, spring onions, garlic, cabbage and nanami until well combined. <\/p>\n\n

3 <\/strong>Take a gyoza wrapper and put a heaped tsp of the filling in the centre. Brush the edge of the wrapper with water, then bring the two sides together, pinching at the top to make a half moon shape. <\/p>\n\n

4 <\/strong>Holding the top, pleat and pinch the wrappers on each side towards the middle, completely encasing the filling \u2013 wet the outside of the wrapper with a little water if needed. <\/p>\n\n

5 <\/strong>Heat some vegetable oil in a lidded frying pan over a high heat and fry the bottoms of the gyozas in batches for 2-3 minutes until crisp. <\/p>\n\n

6 <\/strong>Carefully add 75ml of water to the pan and cover with a lid immediately. Let the gyozas steam for 4-5 minutes or until the water has evaporated, the fillings are cooked through and the bottoms are crispy. Repeat with the remaining gyozas. Serve with soy or ponzu for dipping, and a dot of nanami paste on top, if you like.<\/p>\n\n

PER SERVING 434 kcals | fat 13.6G saturates 3.4G | carbs 50.2G | sugars 3G fibre 2.2G | protein 26.6G | salt 1G<\/p>\n\n

<\/p>\n\n

<\/div>
\n
\"\"<\/figure><\/div>\n\n\n\n

Gurdeep Loyal<\/strong> is a food and drink trends specialist who built his career working at Harrods Food Halls, Innocent Drinks and M&S Food.<\/p>\n\n\n\n

He’s also a food writer and curator of online platform Mother Tongue, with his first recipe book set for release next spring.<\/p>\n<\/div><\/section>\n\n

\n\n

Kitchen shelf<\/span><\/h3>\n\n

FU Sauce<\/strong><\/h4>\n\n
\"\"<\/figure><\/div>\n\n

This clever collab between Sauce Shop and breakfast bloggers Fry Up Police combines the best of both brown and red sauce, plus an extra punch of spicy chipotle and a splash of vodka, to create the ultimate in breakfast condiments. \u00a33.99 <\/em>(260g), <\/em>sauceshop.co<\/a> <\/em><\/p>\n\n

Cheesy Immature Nooch <\/strong><\/h4>\n\n
\"\"<\/figure><\/div>\n\n

With its aged parmesan flavour and flaky salt texture, this nutritional yeast is next level. Sprinkle on pasta or shake onto popcorn for a nutty, cheesy hit. \u00a36.99 <\/em>(2 <\/em>x <\/em>80g <\/em>pouches), <\/em>notoriousnooch.co<\/a> <\/em><\/p>\n\n

Petrossian almonds with lemon white chocolate<\/strong><\/h4>\n\n
\"\"<\/figure><\/div>\n\n

Marrying caramel-roasted almonds with tart lemon and sweet white chocolate, these crunchy treats are a delightful way to end a meal. \u00a332 <\/em>(200g), <\/em>petrossian.fr<\/a> <\/em><\/p>\n\n

Banhoek chilli oil<\/strong><\/h4>\n\n
\"\"<\/figure><\/div>\n\n

Rapeseed oil provides a silky, neutral base, letting the sun-dried bird\u2019s-eye chilli shine in this rose-hued oil from South Africa. Drizzle on pizza or spoon over fried eggs to add a touch of warming heat. <\/span>\u00a38.50 <\/em>(250ml), <\/em>banhoekchillioil.co.uk<\/a><\/em><\/p>\n\n

The Flavourists Sizzle Kits <\/strong><\/h4>\n\n
\"\"<\/figure><\/div>\n\n

Simple yet delicious vegan food kits that include veg and protein balls, a warming curry sauce and a tangy dip, plus a crumb sachet for a complete texture experience. Just add coconut milk and rice for an easy dinner in 15 minutes. <\/span>\u00a34.75, <\/em>Waitrose<\/em><\/p>\n\n

The Estate Dairy x Oklava Medjool date butter <\/strong><\/h4>\n\n
\"\"<\/figure><\/div>\n\n

An unexpected savoury butter that has sweet touches but an overall umami taste thanks to the black rice vinegar. It is uniquely grainy, which contrasts nicely with the creamy butter base. \u00a35 <\/em>(100g), <\/em>theestatedairy.com<\/a> <\/em><\/p>\n\n

Odysea Datterini tomatoes<\/strong><\/h4>\n\n
\"\"<\/figure><\/div>\n\n

Marinated in garlic and herbs, these Datterini tomatoes strike a good balance between sweet and acidic. Dot them in a focaccia loaf to bring out the garlic flavour or blitz them with some of their oil to make a silky and luscious pasta sauce. <\/span>\u00a33.29 <\/em>(280g), <\/em>odysea.com<\/a><\/em><\/p>\n\n

Howdah chilli grain chips <\/strong><\/h4>\n\n
\"\"<\/figure><\/div>\n\n

Thick-cut ribbed crisp curls are dusted in cumin, chilli powder and dried mango for a sweet and peppery kick. Plus, each pack sold provides a free meal for a child in need in India. \u00a32.70 <\/em>(130g), <\/em>howdahsnacks.co.uk<\/a> <\/em><\/p>\n\n

Su\u00f6lo salts <\/strong><\/h4>\n\n
\"\"<\/figure><\/div>\n\n

This kitchen staple is high in magnesium and potassium, while the chilli and black pepper variety makes an easy marinade for beef or smoky aubergines. It has a very fine texture, too \u2013 coat margarita glasses in it for an at-home cocktail hour. \u00a324.99 <\/em>(4 <\/em>x <\/em>180g), <\/em>suolo.world<\/a> <\/em><\/p>\n\n

Smokin\u2019 Brothers cold-smoked salmon <\/strong><\/h4>\n\n
\"\"<\/figure><\/div>\n\n

Cold smoked in small batches, this tender smoked salmon is sourced from sustainable fish farms in Scotland and Ireland. Supplied in a sashimi cut that gives it a good bite, the belly pieces are buttery and silky. The tail is slightly leaner with the blend of beech, oak and juniper providing a delicately smoky taste that is not too salty. <\/span>\u00a329.80 <\/em>(2 <\/em>x <\/em>200g), <\/em>smokin-brothers.com<\/a><\/em><\/p>\n\n

\n\n

MUST TRY TREND: Whipped feta<\/span><\/h3>\n\n
\"\"<\/figure><\/div>\n\n
\"\"<\/figure><\/div>\n\n

What we\u2019ve spotted<\/h4>\n\n

Feta, known for its briny, tangy taste and crumbly texture, has been blitzed to new heights. Whipped feta, an airy, salty creation that\u2019s lighter than cream cheese but sturdier than double cream, has hit restaurant menus. Made by combining feta, olive oil and sometimes greek yogurt, this innovative spread mellows out the intense saltiness of crumbled feta and has a smooth, rich texture.<\/span><\/p>\n\n

Where to find it<\/h4>\n\n

Nutshell, a modern Iranian restaurant in Covent Garden, tops its spiced butternut squash tarte tatin with a generous dollop of whipped feta and crushed hazelnuts for a warm-salty creation. In Wimbledon\u2019s Demitasse, it teams baked eggs with whipped feta and a herby chermoula. Nottingham\u2019s Mesa Hockley offers a lemon whipped feta and seasonal tomatoes on sourdough drizzled with olive oil, while Los Moros in York simply serves whipped feta as a dip with chilli paste and flakes from the Urfa region of Turkey.<\/span><\/p>\n\n

\n\n

Your olive favourites<\/span><\/h3>\n\n

SPRING PEA, HERB AND WHIPPED RICOTTA <\/strong><\/p>\n\n

\"\"<\/figure><\/div>\n\n

\u201cThis recipe instantly caught my eye. I love homemade pasta, particularly ravioli. The filling is absolutely divine and I have never thought to serve it on whipped ricotta before \u2013 it makes a delightful change.\u201d @mummy_mitch_bakes <\/em><\/p>\n\n

CLASSIC CHOCOLATE BROWNIES <\/strong><\/p>\n\n

\"\"<\/figure><\/div>\n\n

\u201cThe best brownie recipe ever. I swear by it.\u201d <\/span>@oddfod<\/em><\/p>\n\n

PISTACHIO AND LIME CAKE<\/strong><\/p>\n\n

\"\"<\/figure><\/div>\n\n

\u201cThis recipe was great for my Sunday baking project. I altered the recipe to use coconut sugar, kefir and cashew nut frosting. Delicious!\u201d @tastes.of.happiness <\/em><\/p>\n\n

Find these recipes at olivemagazine.com<\/a> and share your favourites on #olivemagazine<\/p>\n\n

\n\n

What\u2019s new<\/strong> on the <\/strong>olive podcast?<\/strong><\/span><\/h3>\n\n

<\/p>\n\n