Sprouting broccoli, cauliflower, romesco, Marcona almonds.
Ingredients
7x Stems of tender stem broccoli grilled
150g Cauliflower grilled but not cooked all the way through
70g Romesco sauce
3g Fine dice shallots
10g Pickled raisins
10g Pickle liquid
5 Marcona almonds, crushed
6x Basil leaves
5x Parsley leaves
5x Mint leaves
10g Olive oil
Seasoning (Maldon sea salt & freshy cracked black pepper)
MOP
- Dress the cauliflower with olive oil and seasoning and then place the grilled cauliflower in the rational to finish cooking
- Whilst the cauliflower is cooking place the broccoli stems on the grill and dry grill until cooked (no seasoning or oil)
- In a stainless steel bowl place the herbs, diced shallots, pickled raisins, pickled liquid and olive oil. When the broccoli and cauliflower is ready place this in the same bowl, season and toss to coat with all of the ingredients. Taste a piece of cauliflower to check the seasoning and acidity and add more if needed.
-To plate, serve in the large bowl with the romesco spread on the bottom, topped with the grilled vegetable mix ensuring you get everything out of the bowl. Finish with a bit more olive oil and the crushed Marconi almonds
Romesco.
Ingredients
495g Red pepper, roasted, peeled and deseeded (Note this is the weight after prep)
110g Chopped, confit onion
31g Toasted flaked almonds
21g Olive oil
4g Salt
25g Confit garlic
MOP
- Combine all ingredients in either a vitamix or thermocoupe and blend till smooth. Refrigerate till needed for service
Pickled Raisins.
Ingredients
100g Pickle liquid (100% water, 50% white wine vinegar, 20% sugar, 4% salt)
100g Raisins
MOP
- Heat the pickle liquid. If making this from scratch be sure to dissolve the sugar and salt.
- Add the raisins to the hot pickle liquid and refrigerate allowing 48 hours for the raisins to rehydrate in the pickle liquid
Waiters Notes
A vegan vegetable dish of grilled stem broccoli & cauliflower dressed with herbs, shallots, pickled raisins, olive oil & Marcona almonds
Allergies: Nuts - Almonds, Sulphites