INTERNATIONAL FOODS

  9   oz   dried green split peas   soaked overnight 2   oz   bacon 1   onion   chopped 1   potato   chopped 6-1/2   cups   chicken   beef or ham broth 1/2   tsp   dried marjoram or oregano or a good pinch of dried thyme 2   small whole German frankfurters   sea salt and freshly ground pepper a little chopped fresh parsley or chervil   to serve sliced German rye,   linseed or sunflower seed bread, to serve   Drain the soaked peas and rinse in cold water. Set aside. Fry the bacon in a large saucepan for a few minutes over medium heat until the fat starts to run, then stir in the onion and potato. Continue to fry for 5 minutes until softened. Add the peas, broth, herbs and pepper to taste. Bring to the boil, stirring once or twice, and allow to boil for 5 minutes. Then partially cover the pan and turn the heat down to a gentle simmer, stirring occasionally. Cook for 30 to 40 minutes until t...

  320 g bluefin tuna 500 ml frying oil Salt Pepper 1 large aubergine Marinade 50 g water 15 g bonito shavings 5 g kombu seaweed 1 tsp soy sauce 1 tsp grated ginger Salt Sauce 200 g white miso 1 egg yolk 3 tsp sugar 15 g mirin 15 g sake 20 g rice vinegar 1 tsp Japanese mustard Salad sprouts Tuna Heat the oil to 180°C. Season with salt and pepper. Fry the tuna in it for about 15 minutes. Stop the cooking of the tuna by immersing it in a container of ice water. Drain well and set aside in the refrigerator. Eggplant Cut the eggplant in 2 lengthwise. Fry it for 2 minutes in the already hot oil. Let cool and peel. Set aside. Marinade Heat all ingredients together until boiling. Let cool and then add the eggplant. Sauce Mix together the white miso, egg yolk, sugar, mirin and sake. Heat everything in a bain-marie for 15-20 minutes. Let cool and then add the rice vinegar and Japanese mustard. Finishing and plating Cut the tuna into rectangles of about 1.5 cm and the aubergine into thick str...