CHEF
(^) +
(^) RECIPE
077
• For the cauliflower gel: Blend cauliflower cryo-
concentration and xant ana in a hand -held blender.
Transfer the mixture into a squeeze bottle and keep chilled.
• For the cauliflower tuile: Heat cau liflower cry o-
concentration, yuzu and sugar in a saucepan over a
medium heat to a boil. Reduce heat and simmer for
a few minutes, while stirring contstantly. Spread a thin
layer of the cauliflower mixture (less than 1-mm) onto
a silpat and dehydrate in a pre-heated oven at 55°C,
for about an hour. Once dehydrated, break into pieces
and then dehydrate again in a pre-heated oven at
58°C for about 4 hours.
• Reheated the roasted cauliflower and place onto
each serving plate and top with cauliflower shavings.
Dot the cauliflower gel around the serving plate and
garnish with cauliflower tuiles. Serves 4
Bontanico salad
By Chef Daniel Oviedo
400g heirloom tomatoes, blanched,
peeled and quartered
150g Cañarejal cheese (burrata or soft Brie cheese)
6 (each) red vine sorrels and cucumber flowers
2 figs, quartered
1 radish, thinly sliced and keep in an
iced water-bath
Sea salt and freshly ground black pepper,
to taste
A dash of sherry vinegar
Pickled Beetroot
250g sugar
40g salt
1 ltr cider vinegar
1 beetroot, steamed
Herb Oil
25g (each) chopped chives, chervil and parsley
50g Arbequina extra virgin olive oil
• For the pickled beetroot: Heat sugar and salt in a pot of
boiling water unt il sugar has dissolved. Remo ve coo king
pot from the heat. Add in cider vinegar and set aside
the mixture to cool down. Once cooled, add in the
steamed beetroot and brine overnight. Scoop out the
pickled beetroot pulp with a melon baller and set aside.
• For the herb oil: Place all the chopped herbs into a
canister. Gradually add in extra virgin olive oil and
blend well. Str ain the her b oil into a squeeze bott le
and set aside.
• Place all the salad ingredients into a mixing bowl. Add
in the pickled beetroot balls and squeeze the herb oil
over. Sesaon to taste with sea salt and freshly ground
black pepper. Add a dash of sherry vinegar. Serves 4