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  1. Inspiring food service recipes for New Zealand

Kushi Plate

Kushi Plate – Recipe

The concept of multiple 'kushi' or skewers provides a perfect canvas for this trend, as it weaves together an array of textures and tastes in a single dish. This plant-forward recipe intertwines an assortment of flavours from the Middle East, crafting a delightfully unexpected combination that serves as an ideal appetiser.

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Ingredients per serve

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Batter

Vegetables

Miso Date Glaze

  • White miso paste 100.0 g
  • Date syrup 200.0 ml

Chilli Hollandaise

Tahini Dressing

Tofu Kunafa

Black Eggplant Kushiage

  • Batter 600.0 ml
  • Charcoal powder 15.0 g
  • Eggplant, marinated 600.0 g
  • Tahini dressing, to serve
  • Tobiko, to garnish 20.0 g
  • Chives, finely sliced, to garnish 30.0 g

Kaffir Chilli Dust

Corn Bomb

The concept of multiple 'kushi' or skewers provides a perfect canvas for this trend, as it weaves together an array of textures and tastes in a single dish. This plant-forward recipe intertwines an assortment of flavours from the Middle East, crafting a delightfully unexpected combination that serves as an ideal appetiser.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Batter

    • To make the batter, place the water in a deep bowl. Use a hand blender to blend the water and add the xanthan gum while the equipment is running.
    • Whisk in the KNORR Aromat Seasoning, rice flour and tapioca flour. Batter can be stored in the chiller until ready to use.

  3. Vegetables

    • Place the eggplant and mushrooms on separate trays.
    • Season with KNORR Aromat Seasoning, ground coriander, and pepper. Set aside until ready to use.

  4. Miso Date Glaze

    • Combine the white miso paste and date syrup in a saucepan. Heat to dissolve the miso.
    • Taste and adjust seasoning. Add water to thin out as needed.

  5. Chilli Hollandaise

    • Combine the KNORR Hollandaise Sauce, KNORR Thai Sweet Chilli Sauce and gochujang together in a blender.
    • Add a small amount of water if necessary.
    • Place in a squeeze bottle or piping bag, chill until ready to use.

  6. Tahini Dressing

    • Combine the HELLMANN'S Vegan Mayonnaise, tahini, garlic, lemon juice, and some cold water together in a blender. Season.
    • Place in a squeeze bottle or piping bag, chill until ready to use.

  7. Tofu Kunafa

    • Preheat the oil to 180°C. Season the diced tofu with KNORR Aromat Seasoning, some pepper, and ground coriander.
    • Dip each piece of seasoned tofu with batter and coat with the kataifi strands.
    • Deep-fry for 3–4 mins until golden brown and crispy. Remove and drain.
    • Drizzle with miso date glaze. Sprinkle with pistachio powder before serving.

  8. Black Eggplant Kushiage

    • Preheat the oil to 180°C. Whisk together the charcoal powder and the batter.
    • Coat each eggplant with batter. Deep-fry for 3–4 mins until the eggplant is crispy.
    • Remove and drain. Pipe the tahini dressing over the fried eggplant.
    • Garnish with tobiko and chives.

  9. King Mushroom “Scallops”

    • Skewer the scored, marinated mushrooms using bamboo sticks.
    • Grill over medium heat.
    • Remove from heat and brush with the miso date glaze.
    • To serve, sprinkle each mushroom skewer with fried quinoa and bonito flakes.

  10. Kaffir Chilli Dust

    • Place powdered kaffir lime leaves, KNORR Thai Lime Powder, and chilli powder in a bowl.
    • Dry whisk to evenly combine. Season with some salt and sugar.
    • Place in an airtight container ready to use.

  11. Corn Bomb

    • Preheat oil to 170°C.
    • Place the baking powder, cornstarch, and tapioca flour in a bowl. Dry whisk to combine.
    • Combine the corn kernels, KNORR Aromat Seasoning, some pepper, dried mango, and grated cheese in a bowl. Start by adding half of the dry mix to coat the corn.
    • Combine the other half of the dry mix with a small amount of water. Mix until it resembles a thick slurry. Gradually add the wet batter sparingly to the corn mixture to make it sticky.
    • Use your hands to form a disc 2–3 cm in diameter, or use a falafel press. Immediately drop the pieces into a hot pan and deep-fry until crisp and golden brown.
    • Heat oil to 175°C. Form the corn mixture into balls and insert a cube of the cheese in the middle. You can set the corn bombs in the chiller before frying.
    • Fry the corn bombs. Set them over a rack. Drizzle with HELLMANN'S Vegan Mayonnaise and sprinkle with the kaffir spice powder before serving.

  12. Chef's Tip

    • Substitute date syrup with honey, golden syrup, or maple syrup.
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