Ingredients

1kg of mixed beets peeled

3 shallots

4 sprigs thyme

1 bulb garlic

1 tbsp dukkah spice

Pinch cinnamon

Pinch cumin

100g golden raisins

100g dried apricots

4 tbsp greek yoghurt

100g red quinoa

200g Seitan

2 aubergine

1 tbsp Ras Al Hanout

1 granny smith apple

200ml white wine vinegar

1 tbsp caster sugar

1 star

1 cinnamon stick

1 lemon

Coriander cress

Mellow yellow rapeseed oil

Ultratex

Sea salt (Cornish) & pepper mill

Introduction

We chose this dish after recently working on a vegan/ vegetarian project to high light to our chefs what can be served maximising flavour & texture. The reason behind this was that the planet is over eating protein at rate that we will have a shortage in years to come, but it was also highlighted to us the impact of serving beef for example instead of the vegan/ vegetarian alternatives in terms of CO2 gases, grazing land & water saved. This really hit home & brought the message home. In no way are we saying people should turn vegan/ vegetarian, but imagine the impact on the planet if we all didn’t eat meat/ fish twice a week.

Method

Cut the aubergine in half score, stud with thyme, garlic, season & roast until soft. Scoop out the flesh blend with cumin & check seasoning. Place in a piping bag.

Thinly slice the mixed beets into separate containers. Bring the vinegar, caster sugar, star anise, thyme & cinnamon to the boil allowing to infuse for a couple of minutes. Pour the hot pickling liquor over the sliced beets leaving to pickle.

Cut the seitan into small rectangles then marinate with rapeseed oil, Ras al Hanout & season. Leave to marinate & sear to a hot pan for service.

Cook off the quinoa & drain. Place 25g of cooked quinoa on a tray & roast through the oven until crisp. With the remaining quinoa season with lemon juice, Dukkah spice, slat & pepper

Soak the golden raisins in hot water for 10 minutes. Drain & retain 50g for garnish. The remaining 50g place in a blender with a small amount of water until smooth, season & place into a piping bag.

Mix the yoghurt until smooth & season. Place on a cloth & hang to drain off excess water

Soak the dried apricots in warm water for 5 minutes. Drain thoroughly & press flat then chargrill them until caramelised on the outside.

Cut the apple into match sticks with skin on into acidic water. Cut the shallot in half & roast flesh side down with thyme & garlic until scorched & cooked through. Break down.

To plate up place a smear of golden raisin puree on the plate, 2 pieces of seitan on the quinoa salad, 2 spoonful’s of aubergine, quenelle of labneh, arrange pickled beets, shallot petals, roasted quinoa, raisins, apricots, apple match stick s & finally coriander cress.

Serve immediately.

 

CH&Co

Features more veg
Features more veg