Enjoy with Creation Reserve Pinot Noir
Yield: 8 portions
Celeriac steak
3 heads celeriac, peeled
zest of 1 orange, peeled
20 g blood orange infused olive oil
10 g fresh dill
Preheat the oven to 160℃. Cut the celeriac into rectangles of 140 g each, then rinse and dry the portions. Place on a baking tray lined with foil, add the zest and drizzle all over with the blood orange oil. Cover with more foil, then roast for 45 min until soft. Finish by grilling in a pan with oil over medium-hot heat until golden brown.
Dukkah spice
1 tbsp (15 ml) fennel seeds
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) asafoetida
1 tsp (5 ml) salt
Blend all the ingredients together in a blender to a smooth powder. Store in an airtight container until ready to use.
Roasted cauliflower
3 heads cauliflower
10 g (1,5 tsp) salt
20 ml (4 tsp) olive oil
10 g dukkah spice (see above)
Cut up the cauliflower into 100g floret portions (keep the offcuts aside). Bring a pot of water to a boil and add the salt. Boil the florets for 4 minutes. Remove the florets from the water, place on a tray, drizzle with olive oil and dukkah spice. Roast in the oven at 180°C for 10-15 minutes.
Pea mash
500 g frozen peas
1,5 tbsp (22,5 ml) nutritional yeast
50 ml (10 tsp) coconut cream
salt, to taste
Blend the peas, yeast and coconut cream in power blender and add salt to taste. Blend it until almost smooth but keep some texture. Set aside.
King oyster mushroom
500 g king oyster mushrooms
20 ml (4 tsp) vegetable oil
salt, to taste
Slice the mushrooms in half and cut the bottoms off to get flat ends. Score the mushrooms on the flat side, then fry in a hot heat pan with oil until golden brown. Season with salt.
Garnish
Fauxmage natural cashew style cheese
Chocolate and Pinot Noir jus
500 g fresh exotic mushroom mix
100 ml vegetable oil
salt & pepper, to taste
4 carrots, cut up roughly
3 leeks, cut up roughly and rinsed
3 celeriac long sticks, cut up roughly and rinsed
2 onions, cut up roughly
1 liter cold water
750 ml Creation Pinot Noir
50 g dried kombu
20g 70% Callebaut dark chocolate callets
Preheat the oven to 180℃. Add the mushrooms to a baking tray. Drizzle with 50ml vegetable oil and season with salt and pepper. Roast the mushrooms at 180℃ for 20-30 minuntes until golden brown.
In a large pot, heat the remaining 50 ml oil, then add the carrots, leeks, celeriac and onion. Sautee until fragrant, then add the water, wine, roasted mushrooms, kombu and simmer 5/6 hours. Strain the vegetables from the stock and pass the stock through a fine sieve into a smaller pot. Reduce to a demi glaze. Add the chocolate to the demi glaze and whisk until combined.
Beetroot and peppercorn dust
100 g beetroot crisps
5 g pink peppercorns
2 g salt
In a power blender, blend all the ingredients to a fine powder.
Garnish
Crimson micro herb mix