Fresh. Moreish. Satisfying. Versatile.

***

Food painting artwork

30 x 30cm oil on board. Marine plywood, to be precise. It's a most excellent substrate for oil paint, being both light, sturdy and dimensionally stable. Yes, it has been treated and prepared professionally for maximum longevity.

This is another example of the oil transfer  technique that I am fond of. I like how it is a cross between painting and printmaking. While I love the results of etching, I find the process tedius and more frustrating than dealing with a recaltricant windows computer. You know what I mean!

The way that oil transfer mimics the effects of printmaking is perfect for this Japanese woodblock ukiyo-e style inspired image. All hail the mighty ramen!

And in the spirit of trying something new, which this project is all about, I have begun videoing the creation of some of the paintings. First up is Shio Ramen. I apologise for the extensive view you have of the back of my head. I shall reposition the camera for the next one! However, it gives you an idea of how these are created. Note all the wardrobe changes - oils take a while to dry. There's no audio. I'm chipmunked enough already! Without further ado - the first time lapse painting.

Did you know that all the food painting artwork is available to own in the Official Art Store? Very limited edition reproduction prints are ready to go right now. If you want to get your mitts on the original, it is drying and awaiting it's professional photoshoot before being allowed in the shop. If you love it and want to know as soon as it's available, get on the email list, yellow box top left.

***

The meatless meals recipe

There are four broad styles of ramen stocks. Shoyu (soy sauce) - you may remember this from the winter recipes-, Shio (salt), Miso and Tonkotsu (pork bone). No prizes for guessing which one I'm not even going to attempt vegetarianising! Shio ramen is generally the lightest of these styles and is most suitable for summer. Also it is most commonly served with sweetcorn, a summer vege treat. The sweetness of the corn is just addictive with the salty broth.

noodles for one (around 75g dried ramen noodles)

1 1/2 cups shitake mushroom stock (directions below)

1 cup seaweed stock (directions below)

2 teaspoons mirin or 1 teaspoon sherry

2 teaspoons salt

1 tablespoon butter

1 teaspoon untoasted sesame seeds

1/2 spring onion, chopped

1 boiled egg, peeled and sliced

versatile veges for filling: I recommend 1 cup corn kernals and 1 cup bean sprouts OR 1 cup finely shredded Chinese cabbage and 75g oyster mushrooms, 

extras such as spinach or mizuna, tofu or tempeh slices are good too.

Shitake mushroom stock

Take 2 cups of water and 25g dried shitake mushrooms. Lightly boil these together in a pot with the lid on for 20 minutes. Remove the mushrooms (they freeze well and can be used as is in other meals). This should leave you with 1 1/2 cups stock.

Seaweed stock

Take 1 1/2 cups water and an A4 or letter sized sheet of dried nori seaweed cut into strips. Lightly boil these together in a pot with the lid on for 20 minutes. This should leave you with 1 cup of stock.

Putting the ramen together:
Cook the noodles as the packet instructs and hardboil the egg. I often find this can be done together in the same pot.
Melt the butter in a pan and lightly saute the veges to soften them.
Season a little with pepper.
Pour in the two stocks. Bring to a rolling boil.
Add the salt and mirin/sherry and keep boiling for a few minutes to mix all these flavours together.
Put the drained noodles in your serving bowl.
Add the stock & vegetables mix.
Run the egg under cold water until it is cool enough to peel and slice.
Top the ramen dish with the egg slices, spring onion and any extras you want.
Sprinkle with sesame seeds.
Slurp away. The louder the slurps the more appreciation you are showing. Itadakimasu!

This recipe is per person. It makes a big meal.