I have blended ingredients from various culinary traditions to create these flavorful savory rounds. The ingredients, inspired by Chinese cuisine, come together beautifully in this dish. Tossed in a vibrant harissa glaze, these rounds are perfect when served on a bed of pasta or noodles for a delicious twist.
RECIPE FOR SAVOURY ROUNDS
INGREDIENTS
1/2 Massel cube (vegetable or chickenlike-flavored)
1 cup spring water, boiled
60g or 3/4 cup TVP (Textured Vegetable Protein)
2 tablespoons linseed meal
25g garlic, minced
20g ginger, minced
10g fresh cayenne pepper, deseeded and finely chopped
40g shallots, finely diced
110g carrot, grated or finely diced
175g English or round cabbage, finely shredded
1 tablespoon onion flakes
1 tablespoon sesame oil
1 teaspoon dark soy sauce
1 tablespoon plain flour
1 tablespoon psyllium husk
DRIED TVP
TVP REHYDRATED
METHOD
*Dissolve the Massel cube in boiling water to create a flavorful broth.
*Combine TVP and linseed meal in a medium-sized bowl, then pour in the hot broth.
*Allow the TVP to absorb the liquid and rehydrate for 10-20 minutes until softened.
*Transfer the rehydrated TVP to a food processor and pulse until it breaks down into fine breadcrumb-like texture.
*Return the mixture to the bowl and add all remaining ingredients, excluding the psyllium husk.
*Thoroughly mix the ingredients until fully combined, then stir in the psyllium husk.
*Let the mixture rest for 10 minutes to allow the psyllium husk to absorb moisture and help bind the mixture.
*Shape the mixture into small balls, ready to cook.
*Heat up a pan on medium heat add 1-2 tablespoon lite cooking oil.
*Place TVP balls in the heated pan and cook evenly until golden in colour, then remove and place on paper towel
*Next make the harissa glaze.
HARISSA GLAZE SAUCE
3 tablespoons fresh harissa or 1.5 tablespoon harissa paste
1 tablespoon maple syrup
1.5 tablespoon lemon juice or apple cider vinegar (for acidity)
salt to taste
1 cup spring water
1-2 teaspoons cornflour or other thickener
METHOD
*Mix the cornflour with 1-2 teaspoons of water to form a paste
then add the rest of the water to make a slurry.
*Put the fresh harissa, apple cider vinegar and maple syrup into a small saucepan, place over medium heat until it begins to simmer.
*When the mixture begins to simmer add the cornflour slurry a little at a time and stir until it begins to thicken. The sauce needs to be thin not thick.
*Add salt to your taste.
This glaze balances heat, sweetness, and acidity, making it perfect for adding a bold kick to your savory rounds or any other dish! You can adjust the amounts to suit your taste, depending on how spicy or sweet you prefer the glaze.
ASSEMBLE
*Place savoury rounds in a serving dish and pour over the harissa glaze.
*Serve over pasta noodles or rice.
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