Full Vegan Breakfast.
Ingredients
1/2 Avocado, thinly sliced to order, seasoned and fanned on the plate
1g Chive, chopped
1x Sweet potato cake
50g Oyster mushroom
120g Hash brown
50g Glazed Aubergine (miso aubergine recipe)
50g Glazed Courgette (miso courgette recipe)
2g Peanut seed mix (Aubergine spec)
1g Coriander
80g Baked butter beans
1x Sourdough toast
110g Scrambled Fried tofu
2g Caramelised onion
MOP
- Fry the hash brown, sweet potato cake in the deep fryer.
- Place the glazed aubergine and courgette into the rational.
- Remove from items from the fryer onto a jay clothe to drain excess oil. Place the aubergine in a bowl and dress with sesame seeds, tahini & soy dressing and the picked coriander
- Cook the marinaded tofu.
- Place oyster mushrooms on a tray and in the oven for 4 minutes
- On a large plate, place all cooked and hot ingredients, beans in ramekin on the side of the plate, toast cut in half on an angle
Fried Tofu.
Ingredients
130g. Tofu, drained & portioned
15g Caramelised onion
25g. Coconut & Turmeric mix
MOP
- Cut the tofu into 2cm cubes and deep fry. Reserve till needed
- To order, place the Carmelised onion mix and tofu into a pan and warm through, add the coconut and turmeric mix and stir to combine. Note: the Coconut & Turmeric mix must coat the tofu and not be watery at all
Coconut & Turmeric mix.
Ingredients
230g. Coconut milk
70g. Shallots, peeled and thinly sliced
5g. Rapeseed oil
7g. Tumeric
Salt to taste
MOP
- Gently sauté the shallots until translucent with the rapeseed oil. Add water if you find the shallots are sticking but ensure the water evaporates
- Add the coconut milk and simmer
- Remove from the heat and gently season with salt
- Add to the blender and pulse until smooth
Potato hash brown.
Ingredients
3700g. Agria potato, Skin on
MOP
- Steam at 100c for 30 minutes
- Once cooked, peel the potatoes and run through the robot coupe grater on the larger attachment. RG6 Robot coupe attachment
- Mix the grated potato with sea salt and black pepper
- Press the potato mix into a lined gastro tray and roast @160c for 15 minutes covered
- Remove from the oven and press with a gastro tray and weight till chilled
- Once chilled remove the pressed potato from the tray and trim the edges. after trimming the edges cut the tray into 5 even pieces width ways. then cut each piece into 3 even squares. each square will then be cut into two triangles that should weigh between 80 – 100g
Mushroom.
Ingredients
1 tray Oyster Mushrooms, flat
125g Vegetable oil
10g Garlic, finely chopped
3g Thyme picked, no stalks
MOP
- Place the mushrooms in a tray with the bottom sides facing up. Dress with the vegetable oil & season. Roast in the oven @ 185c for 7 minutes.
Sweet potato harissa cakes.
Ingredients
5kg Sweet potato, peeled and grated
110g Parsley, chopped
250g Harissa paste
1kg Gluten free flour
70g Salt
1kg Water
MOP
- Add all ingredients together and mix thoroughly
- Ensure the mix sticks together or it will separate in the fryer
Verbiage
Harissa is a north african paste made of roasted peppers, garlic, spices and rose petals
Glazed Aubergine
- 1 Aubergine
- 40g Miso harissa marinade
- 10g salt
- 1/2 Lemon
MEP
- Sliced the aubergine in half keeping the calyx intact score the flesh in a Dimond Patten, no deeper than 0.2 mm ( it will cause the aubergine to open during cooking)
- Heavy season with salt and squeeze the juice of the lemon to prevent it from going brown, set aside for the water to be drawn out of the aubergine.
- After the water has come out of the aubergine dry I of using a j cloth.
-place flesh side down into the frier at 170 degrees until golden then flip for an addition one minute.
- Remove from the frier and blast chill.
- Once cold spread 40g of the miso, harissa marinade on the flesh and cut into 4.
- Store, date and refrigerate.
Glazed Courgette
- 1 Courgette
- 40g Miso harissa marinade
- 10g salt
- 1/2 Lemon
MEP
- Sliced the Courgette in half keeping the calyx intact score the flesh in a Dimond Patten, no deeper than 0.2 mm.
- Heavy season with salt and squeeze the juice of the lemon to prevent it from going brown, set aside for the water to be drawn out of the Courgette.
- After the water has come out of the courgette dry I of using a j cloth.
-place flesh side down on the solid top until golden in colour, once golden flip over and cook the reverse side.
- Blast chill.
- Once cold spread 40g of the miso, harissa marinade on the flesh and cut into 4.
- Store, date and refrigerate.
Miso marinade
- 400g miso
- 200g sesame seed oil
-200g maple syrup
-400g rose harissa
- 200g Mirin
MEP
- Combine all the ingredients on a low heat unit they have reduced by 20 percent.
Waiters notes:
Full veggie breakfast, done the grind way.
Allergies Eggs, Gluten, Dairy, Sesame, Soy, Sulphites, Peanut, almond, Mustard