Anucha Sirisuwan - Miso and Balsamic glazed onion salad with romesco sauce

milk

Anucha Sirisuwan, 28, began his career as an apprentice at Gordon Ramsay Group Company, going on to spend a decade honing his craft working in fine dining.

Now, as head chef of buzzing South London brunch spot ‘Milk’, he creates innovative and visually striking new takes on old classics, bringing exciting flavours and a fresh perspective to London’s up and coming brunch scene.

ROMESCO SAUCE

ingredients

300g toasted macadamia
400g Piquillo peppers
2 cloves of garlic
4 Tbsp Sherry vinegar
2 Tbsp smoked paprika
200ml olive oil
1 Tbsp salt

method

Step 1: Place everything in a food processor and blend till smooth.

MISO AND BALSAMIC GLAZED ONIONS

INGREDIENTS

4 whole Roscoff onions
300ml balsamic vinegar
1 Tbsp dried basil
100g white miso paste
1 Tbsp olive oil

METHOD

Step 1: Cut the onions into quarters.
Step 2: In a mixing bowl, combine together the rest of the ingredients then pour onto a non-stick frying pan.
Step 3: Bring the mixture up to a simmer then place in the onions, turn down the heat to lowest and allow to cook for 15 minutes.
Step 4: After 15 minutes, turn the onions over then simmer for another 5 minutes.
Step 5: Once the onions are all cooked, remove them from the pan and leave to cool.
Step 6: Save the balsamic for dressing.

For the salad

ingredients

1kg mixed tomatoes
1 head of Frisee lettuce
1 punnet of baby watercress
2 Tbsp Early Harvest Extra Virgin Olive Oil
1 Tsp Sumac
1 Tsp Smoked Sea Salt

method

Step 1: Chop the lettuce roughly into chunks, and quarter the tomatoes.
Step 2: Chop the watercress at the stem and add to a bowl with the lettuce and tomatoes.
Step 3: Mix together the sumac, olive oil and sea salt, and enjoy.