Spelt Congee with Miso Braised Shallots & Pickled Granny Smiths

Pea Miso, Organic

Name: Pea Miso, Organic
Brand: Slow Sauce
SKU: D-GSHCPM/20K0G
Price: 12.0 GBP
Availability: InStock

Size

swatch-200g-jar

200g jar £12.00

Free UK delivery on all orders over £50

Deeply savoury, earthy, and warming. This miso is made with British Red Fox carlin peas and gluten-free oats, then left to do its thing in oak casks for 12 months for a rich, rounded finish. Slow Sauce ferment slowly, seasonally, and seriously. No short-cuts. No imported soy. Just well-grown ingredients, wild weather, barrels, time, and care.

Scottish miso, slowly made.

Slow Sauce is a fermentation project that began rooted in tradition, adapted to place. We make small-batch miso and shoyu using Scottish-grown gluten free oats and British peas, aged in oak barrels in the hills of Aberdeenshire.

Founded by fermentation obsessives Robin Sherriff and Jonathan Hope, Slow Sauce is part kitchen experiment, part agricultural rethink. They take the classic Japanese method of koji fermentation and reimagine it with the ingredients that they have here - creating something new that’s still deeply respectful of where it came from.

It’s miso, but not as you know it. It’s sweet, savoury, punchy stuff. Slather it on toast. Stir it through porridge. Sip it hot in the morning. Dress your salad. Glaze your veg.

Why is this miso pasteurised?

This pea miso is pasteurised at 63C to arrest the very active natural fermentation and avoid over-fermentation resulting in off flavours and possible leakage, but without destroying the enzymes, prebiotics and postbiotics produced by the fermentation.

Like any cooking process, pasteurisation stops the microbial activity but it doesn't undo the results of the fermentation. Postbiotic amino acids, organic acids, peptides, enzymes and other metabolites produced during fermentation remain after heating. Along with prebiotic fibres and other substrates these feed beneficial microbes living in your gut.

Cooking
Ingredients
Nutrition

Brilliant whisked into soups and broths, stirred through stews, or used to add depth to gravies, marinades, and dressings.
Ingredients

Organic Carlin Peas, Organic Oats (91%), Sea Salt, Koji Culture

Allergy information

For allergens see ingredients in bold

Gluten-free, soy-free

Storage

Store in a cool dry place then keep refrigerated and use within 6 months after opening.

This product is pasteurised.
Typical values Per 100g

Energy 842kJ (200kcal)

Fat 2.1g

of which saturates 1.1g

Carbohydrate 44g

of which sugars 19g

Fibre 13g

Protein 7.6g

Salt 8.7g

Category: Carlin Peas , Ferment , Miso , Naked Oats , New , Organic

Lentil & Spelt Stew with Miso

Spelt Congee with Miso Braised Shallots & Pickled Granny Smiths

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Recipes using Pea Miso, Organic

Lentil & Spelt Stew with Miso

View Full Recipe

A traditional stew can really hit the spot on a cold winter or early spring day. The combination of pearled spelt and lentils makes for a comforting and satiating meal, with the complex salty miso and bright lemon juice balancing this dish beautifully.

Danka suggests various accompaniments to this stew, so why not make a big batch, change up the toppings, and never get bored?

Serving suggestions:

Thick yoghurt, olive oil and freshly cracked black pepper.
Yoghurt, soy mushrooms (cook chopped mushrooms in butter or oil and dark soy sauce) and parsley.
Roasted squash, burrata, toasted hazelnuts, parsley garlic oil (blend parsley, garlic, lemon zest, sea salt and olive oil).

Ingredients

2 tbsp Olive Oil
1 lg Leek, sliced
2 Cloves of Garlic, sliced
2 Carrots, chopped into small cubes
2 Potatoes, chopped into 1.5 cm cubes
150g Olive Green Lentils, rinsed
100ml Pearled Spelt, rinsed
2 lt Good Quality Stock
1 to 2 tbsp White Miso, to taste
Salt and Pepper, to taste
A Squeeze of Lemon Juice (optional)

Method

In a large pot, heat the olive oil over medium heat. Add the leek and carrots and sauté until softened, about 5 minutes. Add the garlic and potato. Cook for another 3-5 minutes, until the vegetables start to soften and caramelise slightly.
Stir in the green lentils and pearled spelt, allowing them to toast slightly with the vegetables for about 2 minutes, to bring out the nutty flavour.
Pour in the stock and bring to a boil. Lower the heat, cover, and let it simmer for about 30-35 minutes, or until the lentils and spelt are tender. If the texture is thicker than you'd like it at this stage, add some more stock, or even just a bit of water.
In a small bowl, mix the white miso with a ladle of the hot stew liquid until smooth, then stir it back into the pot.
Adjust seasoning with salt, pepper, and an optional squeeze of lemon juice.
Serve with good bread and your chosen toppings (see suggestions above).

Notes:

Note 1: You can add additional vegetables to suit your taste, e.g. squash or leafy greens. Add the squash (chopped into 1.5 cm cubes) at the same time as the potatoes and the greens in the last 10 min of the simmering time.

Note 2: When cold and stored in the fridge, the texture of the stew might start looking a bit slimy. This is due to starches released by the spelt into the liquid of the stew as the stew cools. Once re-heated the starches dissolve into the liquid and the texture goes back to how it was freshly cooked.

Note 3: This stew freezes well, but the texture of the potato will change as freezing breaks down its starches. Some people don't mind this, but you may prefer to omit the potato if you're planning to make a big batch of this and freeze some.

Spelt Congee with Miso Braised Shallots & Pickled Granny Smiths

View Full Recipe

Congee is a savoury rice porridge traditional in many East Asian cuisines. Here Eden substitutes pearled spelt to create a nutty, wholesome interpretation of congee. Topped with zingy pickled apple, sweet braised shallot and spicy chilli oil, this dish is great as a comforting dinner or savoury breakfast.

Pearled spelt is another great British alternative to rice. Like barley it’s a low-input crop that requires relatively little water and fertility, and avoids the methane emissions associated with rice production.

Spelt has been grown for at least 7,000 years, originating from the natural crossing of an early domesticated wheat like emmer and wild goat grass. In Greek myth it’s one of the grains identified as a gift from the goddess Demeter. Spelt was a key part of diets and farming systems across Europe and Asia right up until the late Middle Ages, when it was largely replaced by more modern wheat varieties. But spelt has been making a comeback in recent years thanks to its suitability for low-input farming systems.

Pearled spelt is part of our Holland and Barrett range of pulses and grains, grown in diverse arable rotations by British farmers. Pop into your local store to pick up a pack.

Spelt has a higher protein content than white rice too, which is perfect if you're having this for breakfast on a busy day.

Serves 2

Ingredients

Congee

150g Pearled Spelt
800ml Water
1 small Carrot, chopped into chunks
2 Spring Onion Tops
4 Button or Chestnut Mushrooms, stalks separated and with a shallow cross cut into the cap.
1 thumb Ginger – sliced in half – reserve the other half for the dressing
1 tsp Sesame Oil
1 tsp Salt

Pickled Apple

1 Granny Smith Apple, peeled and ½ cm diced
2 tbsp Rice Vinegar
1 tsp Sugar
½ tsp Salt

Braised Shallots

3 small Shallots – skins removed and halved, keeping the layers intact
½ tbsp White/Brown Miso or Fava Bean Umami Paste
150ml Veg Stock
1 tsp Rapeseed Oil

Dressing

3 tbsp Rapeseed Oil
1 Red Chilli, thinly sliced
1 Garlic Clove, thinly sliced
½ thumb Ginger, thinly sliced into batons
2 tbsp Soy Sauce
½ tsp Rice Vinegar
½ tsp Maple Syrup or Apple Syrup
maple syrup Sesame Seeds

Method

Place the pearled spelt into a high-powered blender and pulse until you have cracked open most of the grains and they are covered by a good amount of powder.
Transfer the spelt into a saucepan and toast it on a medium heat for 2-3 minutes.
Add the water and salt to the pan, followed by the rest of the congee ingredients, and bring it to the boil. Then reduce the heat to a low simmer, cover and cook for 35-40 minutes until the spelt is cooked all the way through. Check halfway through cooking to give the congee a gentle scrape just in case there is any sticking to the bottom of the pan.
Meanwhile, add all the ingredients for the pickled apple into a bowl, stir everything together then leave to one side.
To prepare the shallots, heat 1 tsp of oil in a small frying pan on a medium high heat and add the shallots cut side down leaving them to get a deep golden brown. Mix the stock and miso together, once the shallots have picked up a good amount of colour add the liquid to the pan. Reduce the heat to low, place a lid on top and leave to simmer for 20 minutes until nice and soft.
Meanwhile, add the first four ingredients for the dressing into a small saucepan and begin to gently heat until the garlic, ginger and chilli have become crisp (roughly 5-10 minutes). Remove the crispy aromatics from the oil and place to one side for later. Then mix the remaining dressing ingredients into the oil to finish.
After 35-40 minutes the spelt should be nice and soft, but still retaining some bite. Take the vegetables/aromatics out of the congee (as these were just to enhance the flavour of the cooking liquid) and stir for 5 minutes until the spelt has softened further - you may want to add a little bit more liquid if it needs a little thinning out.
To serve, place the congee in a bowl, top with your braised shallot halves, a spoonful of pickled apple, a few spoonful's of dressing and the crispy aromatics.

View all recipes

Lentil & Spelt Stew with Miso
Spelt Congee with Miso Braised Shallots & Pickled Granny Smiths
View All Recipes

Lentil & Spelt Stew with Miso

View Full Recipe

A traditional stew can really hit the spot on a cold winter or early spring day. The combination of pearled spelt and lentils makes for a comforting and satiating meal, with the complex salty miso and bright lemon juice balancing this dish beautifully.

Danka suggests various accompaniments to this stew, so why not make a big batch, change up the toppings, and never get bored?

Serving suggestions:

Thick yoghurt, olive oil and freshly cracked black pepper.
Yoghurt, soy mushrooms (cook chopped mushrooms in butter or oil and dark soy sauce) and parsley.
Roasted squash, burrata, toasted hazelnuts, parsley garlic oil (blend parsley, garlic, lemon zest, sea salt and olive oil).

Ingredients

2 tbsp Olive Oil
1 lg Leek, sliced
2 Cloves of Garlic, sliced
2 Carrots, chopped into small cubes
2 Potatoes, chopped into 1.5 cm cubes
150g Olive Green Lentils, rinsed
100ml Pearled Spelt, rinsed
2 lt Good Quality Stock
1 to 2 tbsp White Miso, to taste
Salt and Pepper, to taste
A Squeeze of Lemon Juice (optional)

Method

In a large pot, heat the olive oil over medium heat. Add the leek and carrots and sauté until softened, about 5 minutes. Add the garlic and potato. Cook for another 3-5 minutes, until the vegetables start to soften and caramelise slightly.
Stir in the green lentils and pearled spelt, allowing them to toast slightly with the vegetables for about 2 minutes, to bring out the nutty flavour.
Pour in the stock and bring to a boil. Lower the heat, cover, and let it simmer for about 30-35 minutes, or until the lentils and spelt are tender. If the texture is thicker than you'd like it at this stage, add some more stock, or even just a bit of water.
In a small bowl, mix the white miso with a ladle of the hot stew liquid until smooth, then stir it back into the pot.
Adjust seasoning with salt, pepper, and an optional squeeze of lemon juice.
Serve with good bread and your chosen toppings (see suggestions above).

Notes:

Note 1: You can add additional vegetables to suit your taste, e.g. squash or leafy greens. Add the squash (chopped into 1.5 cm cubes) at the same time as the potatoes and the greens in the last 10 min of the simmering time.

Note 2: When cold and stored in the fridge, the texture of the stew might start looking a bit slimy. This is due to starches released by the spelt into the liquid of the stew as the stew cools. Once re-heated the starches dissolve into the liquid and the texture goes back to how it was freshly cooked.

Note 3: This stew freezes well, but the texture of the potato will change as freezing breaks down its starches. Some people don't mind this, but you may prefer to omit the potato if you're planning to make a big batch of this and freeze some.

Spelt Congee with Miso Braised Shallots & Pickled Granny Smiths

View Full Recipe

Congee is a savoury rice porridge traditional in many East Asian cuisines. Here Eden substitutes pearled spelt to create a nutty, wholesome interpretation of congee. Topped with zingy pickled apple, sweet braised shallot and spicy chilli oil, this dish is great as a comforting dinner or savoury breakfast.

Pearled spelt is another great British alternative to rice. Like barley it’s a low-input crop that requires relatively little water and fertility, and avoids the methane emissions associated with rice production.

Spelt has been grown for at least 7,000 years, originating from the natural crossing of an early domesticated wheat like emmer and wild goat grass. In Greek myth it’s one of the grains identified as a gift from the goddess Demeter. Spelt was a key part of diets and farming systems across Europe and Asia right up until the late Middle Ages, when it was largely replaced by more modern wheat varieties. But spelt has been making a comeback in recent years thanks to its suitability for low-input farming systems.

Pearled spelt is part of our Holland and Barrett range of pulses and grains, grown in diverse arable rotations by British farmers. Pop into your local store to pick up a pack.

Spelt has a higher protein content than white rice too, which is perfect if you're having this for breakfast on a busy day.

Serves 2

Ingredients

Congee

150g Pearled Spelt
800ml Water
1 small Carrot, chopped into chunks
2 Spring Onion Tops
4 Button or Chestnut Mushrooms, stalks separated and with a shallow cross cut into the cap.
1 thumb Ginger – sliced in half – reserve the other half for the dressing
1 tsp Sesame Oil
1 tsp Salt

Pickled Apple

1 Granny Smith Apple, peeled and ½ cm diced
2 tbsp Rice Vinegar
1 tsp Sugar
½ tsp Salt

Braised Shallots

3 small Shallots – skins removed and halved, keeping the layers intact
½ tbsp White/Brown Miso or Fava Bean Umami Paste
150ml Veg Stock
1 tsp Rapeseed Oil

Dressing

3 tbsp Rapeseed Oil
1 Red Chilli, thinly sliced
1 Garlic Clove, thinly sliced
½ thumb Ginger, thinly sliced into batons
2 tbsp Soy Sauce
½ tsp Rice Vinegar
½ tsp Maple Syrup or Apple Syrup
maple syrup Sesame Seeds

Method

Place the pearled spelt into a high-powered blender and pulse until you have cracked open most of the grains and they are covered by a good amount of powder.
Transfer the spelt into a saucepan and toast it on a medium heat for 2-3 minutes.
Add the water and salt to the pan, followed by the rest of the congee ingredients, and bring it to the boil. Then reduce the heat to a low simmer, cover and cook for 35-40 minutes until the spelt is cooked all the way through. Check halfway through cooking to give the congee a gentle scrape just in case there is any sticking to the bottom of the pan.
Meanwhile, add all the ingredients for the pickled apple into a bowl, stir everything together then leave to one side.
To prepare the shallots, heat 1 tsp of oil in a small frying pan on a medium high heat and add the shallots cut side down leaving them to get a deep golden brown. Mix the stock and miso together, once the shallots have picked up a good amount of colour add the liquid to the pan. Reduce the heat to low, place a lid on top and leave to simmer for 20 minutes until nice and soft.
Meanwhile, add the first four ingredients for the dressing into a small saucepan and begin to gently heat until the garlic, ginger and chilli have become crisp (roughly 5-10 minutes). Remove the crispy aromatics from the oil and place to one side for later. Then mix the remaining dressing ingredients into the oil to finish.
After 35-40 minutes the spelt should be nice and soft, but still retaining some bite. Take the vegetables/aromatics out of the congee (as these were just to enhance the flavour of the cooking liquid) and stir for 5 minutes until the spelt has softened further - you may want to add a little bit more liquid if it needs a little thinning out.
To serve, place the congee in a bowl, top with your braised shallot halves, a spoonful of pickled apple, a few spoonful's of dressing and the crispy aromatics.

Typical values	Per 100g
Energy	842kJ (200kcal)
Fat	2.1g
of which saturates	1.1g
Carbohydrate	44g
of which sugars	19g
Fibre	13g
Protein	7.6g
Salt	8.7g

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Pea Miso, Organic

Why is this miso pasteurised?

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