DOCUMENT

24. INGREDIENTS METHOD 1. Warm the oil in a small saucepan on medium heat, induction setting 6, for 1 minute. Add the orange zest to the warm oil and infuse for 10 minutes. 2. Meanwhile, toast the sesame seeds in a frying pan on medium high heat, induction setting 7, for 5 minutes, stirring often. Allow to cool and reserve 1 tablespoon to serve. 3. Blend or process the remaining sesame seeds for 1 minute, or until they form a paste. Add the orange juice, vinegar, tamari and mirin, then blend again until combined. Add half of the orange oil and blend. 4. Preheat a tepan yaki plate or large frying pan on high heat, induction setting 7, for 5 minutes. 5. Place the bok choy onto the preheated tepan yaki plate. Place a heavy weight, like the gourmet oven dish, on top to weigh the bok choy down and cook for 5 minutes. 6. Place the blackened bok choy in a bowl and cover for 3 minutes to steam. Add the remaining orange oil to the bok choy and toss to combine. 7. Arrange the blackened bok choy onto a warmed serving plate and generously drizzle with the sesame and orange sauce. Sprinkle over the reserved toasted sesame seeds. Sustainability tips to make your ingredients go further • The unused orange half can be used in the ‘Pickled carrots salad with shichimi togarashi’ dish, or dehydrated for the ‘Remains of the day cocktail’. 80 ml ( @?¶ cup) vegetable oil ½ orange, zested and juiced 50 g ( @?¶ cup) sesame seeds 2 tsp rice wine vinegar 2 tsp tamari 2 tsp mirin 1 bunch bok choy (approximately 500 g), halved lengthwise Cooking programme Induction Miele accessories Tepan yaki plate and Gourmet oven dish Serves 6 Preparation time 10 minutes Cooking time 10 minutes, plus infusing time BLACKENED BOK CHOY WI TH SESAME AND ORANGE SAUCE