At Kojibakers, we dedicate a lot of time to producing various types of tamari. That’s why we’re especially delighted by recipes where these gluten-free — and in our case also soy-free — sauces play an irreplaceable role. Like this pepper dish from Daniela Bystrická at Entrée restaurant in Olomouc. Thank you!
Ingredients:
- Padrone peppers – 100 g
- Goat cheese – 50 g
- Honey – 1 tbsp
- Tamari (your choice of type) – 1 tbsp
- Crème fraîche
- Parsley oil
- Sunflower seeds
- Maldon salt
- Vegetable oil
Method:
- Sauté the padrone peppers in oil for about 4 minutes.
- At the end of sautéing, pour in the tamari and remove from the heat.
- Mix the goat cheese with crème fraîche and honey.
- Serve the peppers and the cream on a plate, drizzle with parsley oil, and sprinkle with sunflower seeds and a pinch of Maldon salt.
Parsley Oil
Ingredients:
- Flat-leaf parsley – 500 g
- Vegetable oil – 200 ml
Method:
- Heat the oil to 85 °C.
- Place the picked parsley leaves into a blender, pour in the oil, and blend for 4 minutes.
- Strain through a fine sieve and chill rapidly.
Feel free to try different types of tamari, and we’d love to hear which one you think works best in this recipe 😊
Enjoy!
