Ingredients: 9 oz Tahini 10 Medjool Dates 5 Mint leaves 3 Cauliflower heads (yellow, purple and white for nice colors) Pistachios Dill sprigs 2 Tbs Olive oil 2 Tbs Soy sauce This is wonderful vegan course, either to be served by its own as a nice appetizer or as a side to a good steak or chicken. It has a nice creaminess to it that compliments the charred flavor of the roasted cauliflower. Start by pitting the medjool dates. Mix the dates with the Tahini and the mint leaves. Puree at high speed until it reaches a fine puree texture. Set aside in the fridge while the cauliflowers are roasting. Trim the cauliflower so you get nice florets. In a large metal pan, toss the cauliflower with the olive oil and the soy sauce. Make sure that the oil and the soy sauce is evenly distributed amongst the cauliflowers. In an over-proof pan, place the cauliflowers on a silpat sheet or baking sheet. Set the oven for Roast at 350 degrees. Put the pan in the oven and roast for 40-50 minutes . While the cauliflowers are roasting, crush the pistachios and tear the dill sprigs. Make sure that the pistachios isn't too fine in texture. You want some small pieces and chunks in there. Don't chop the dill sprigs, tear the sprigs by hand. When the cauliflowers are finished, toss them in the Tahini mix. Plate the cauliflowers and then sprinkle some crushed pistachios over the cauliflowers and place sprigs of dill. Serve hot.
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Start with the black garlic, peel and finely mince. Put garlic, rice wine, hoisin sauce, honey, sugar, bean sauce, and spice in a blender and puree. Simmer the mixture in a large saucepan over medium heat for 10 minutes until it bubbles and sauce begins to thicken. Alternatively, cook in Thermomix for 10 minutes, 212 degrees, speed 1. Set aside and start preparing the Sunchokes. Set the smoker at 350 degrees and use fruitwood for flavor. While you wait for the smoker to heat up. scrub the sunchokes thoroughly. Make sure that you rinse of all the dirt. When clean, cut the sunchokes in half. Pour 3 Tbs of Olive oil into an over-proof pan. Place sunchokes cut-side down in the pan and insert into smoker. Smoke the sunchokes for 20 minutes until they have softened slightly and browned. Turn and smoke for another 15 minutes. After about 35 minutes, remove pan from smoker. Dip the sunchokes into the BBQ sauce and make sure that they are covered in sauce. Place them in the pan again and smoke for 5 minutes. Repeat this procedure one more time. Cut the thick stalk from dill and chop. Sprinkle dill over sunchokes. Serve while hot. This is a perfect appetizer or a side dish for Asian short-ribs, pork-belly or even steak. The smoky flavor, together with the sweet sauce and the crispness of the dill makes this an all-time favorite. And it is 100% vegan!!
Ingredients:
Japanese flavors are amazing and if you combine it with fresh vegetables you can create some amazing tapas with almost no effort at all. Most ingredients are available at any asian market. How to make the Shishito Peppers: Rinse the peppers and toss them with the olive oil - make sure that they are evenly covered. Set the grill on high. Use a vegetable tray so the peppers dont fall through the grill grates. Grill on high until the peppers are roasted and browned, about 5-6 minutes. Take the peppers of the grill and toss them with the Ponzu sauce. Season with the flaked sea salt. Serve immediately and sprinkle the bonito flakes on top of the peppers. If you want to make the Japanese tapas completely vegan - skip the bonito flakes. How to make the Asparagus: Rinse the asparagus and cut the hard bottom part of the asparagus off. Pour the olive oil in a large sautepan and heat on medium high. When the pan is hot, add the asparagus. Saute for 5-6 minutes on medium-high until the asparagus are nicely browned and has softened. When ready, pour the Chuka dressing into the pan. The dressing will start caramelize almost instantly so be careful so you don't burn the dish. Toss the asparagus in the dressing, add the sesame seeds and then quiuckly toss one more time. Remove from the burner and serve immediately. How to make the Brussel Sprouts: Rinse the Brussel Sprouts and remove the harder outer leaves. Also remove the hard stalk at the bottom of the sprouts. Quarter the Brussel Sprouts. Add oil to large saute pan on medium heat. Slowly saute the Brussel Sprouts until they are slightly browned, make sure that you dont burn the leaves. This will take about 4-6 minutes. When slightly browned, add the vegetable stock. The stock should just cover the base of the ban up to 1/16 of an inch. Give the pan a good stir and then allow to steam-fry until all the liquid has cooked off and the sprouts are tender. While the Brussel Sprouts are slowly steam-frying, mix the Dijon Mustard and the Wafu dressing together. When the Brussel Sprouts are soft and cooked through, add the Mustard-Dressing mix and stir thoroughly. MAke sure that the Brussel Sprouts get covered evenly. Serve immediately. This is a great trio of appetizers to serve together. The Shishito Peppers adds sweetness and acidity to the dish, the asparagus with the Chuka dressing adds some heat and finally the Brussel Sprouts adds richness and creaminess. Enjoy!!
I love the creativity of Heston Blumenthal and after being fortunate enough to dine both at the Fat Duck and Dinner, I feel that I owe to the food gods to attempt to replicate some of his dishes. Going through his recipes though, could for a home cook be overwhelming. A list of ingredients the length of the Great Wall of China, and the need for a kitchen worthy of a scientist could scare even the bravest of home chefs away. That is why I really appreciate Heston's cookbook "Heston Blumenthal at home". You get some of Heston's genius but in manageable portions. Here is the recipe and my attempt to recreate his wonderful appetizer - Mushroom Jelly with Mushroom Cream. Ingredients: Mushroom stock: 25g Peeled and finely sliced banana shallot 95g Dry Madeira 500g Mushroom stock 1 1/2 tsp Mushroom Ketchup 12g Leaves of Gelatine Mushroom Pure (Layer 1): 30g Unsalted Butter 50g Peeled and finely sliced onion 50g Cleaned and finely sliced leek (white parts only) 200g Finely sliced mushrooms (I used chantarelles for stronger flavors) 15g Dry White Vermouth 150g Vegetable stock 15g Double cream 1/2 tsp Mushroom Ketchup 6g Leaves of Gelatine Salt Mushroom Jelly (Layer 2): The Clarified Stock 6g Leaves of Gelatine Madeira and Sherry Cream (Layer 3): 100g Dry Madeira 100g Oloroso Sherry 100g Double cream Enoki mushrooms - to garnish To fortify and clarify the mushroom stock, place the shallot and Madeira in a small saucepan and reduce over a high heat to a thick syrup. Strain the liquid and discard the shallot. Combined the reduced Madeira with the mushroom stock and mushroom ketchup, and heat a small amount of this liquid in a pan. Squeeze the softened gelatine dry, then add to the liquid and stir to dissolve. Return the liquid to the stock, pour into a freezer bag or tray and freeze until completely solid. Filter the stock by ice filtration. For layer 1, melt the butter in a saucepan, add onions and sweat until soft. Add leek and mushrooms and cook until soften. Add vermouth and reduce until almost evaporated. Add vegetable stock and cream, bring to simmer and cook for 10 minutes. Remove pan from heat and blitz with a hand blender until completely smooth. add the mushroom ketchup and salt to taste. Stir gelatine into a small amount of the puree until dissolved then return this to pan. Carefully pour a layer of puree into six glasses and refrigerate until set. For layer 2, gently warm a small amount of the clarified stock and add the softened, gelatine leaves. Stir to dissolve and return the liquid to the rest of the stock. Season with a little salt and carefully divide the stock between the six glasses, making a second layer on top of the mushroom puree. Place in fridge for 2 hours. For layer 3, pour the Madeira and sherry into a small pan and reduce over a high heat to a thin syrup. Leave this mixture to cool to room temperature, then add the cream and some salt. When ready to serve, make sure the mushroom jelly layer is completely set before putting a tablespoon of the cream on top, tipping each glass around in a circle so the cream covers the top in a thin layer. Plant small Enoki mushrooms in the jelly, and serve. For more of these recipes, get Heston's cookbook - it is filled with somewhat easy recipes and tips for cooking fun and different food.
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Cooking at home
In this section you will find recipes and food experiments that I have tried at home. Some successfully. Archives
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