Along with the recipe for the tuna tataki I tried from Waitrose Kitchen magazine the other day was another for miso-marinated lamb. You marinate the lamb - used leg steaks - in a mix of brown miso paste, sugar, sake and mirin for 24 hours, then you scrape off the marinade and grill them. Rather frustratingly, we've got a bit of a rubbish grill that takes ages to get hot, then keeps cutting out, so things don't cook very well under it. Thus, the lamb didn't get quite as nicely caramelised as it should have done, but it was still quite tasty and worth another try, perhaps in the summer if we can get a little barbecue going on the terrace. We had the lamb with some steamed green beans and pak choi tossed with a bit of soy sauce, lemon juice and a sprinkling of wasabi powder - another good combination.
We followed a relatively light supper with some comforting Eve's pudding. As I was making it up, I wasn't sure if I'd made enough sponge mixture, but it came out spot-on with a blob of creme fraiche on the top - mmm!
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