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Creation Syrah Grenache

Yields 4 portions

Zucchini Marrow

2 big Zucchini’s

¼ onion

1 glove garlic

2g salt

2g black pepper

3 tbsp. vegan cream cheese, in a piping bag

30g sundried tomatoes

12 small leaves of Dill

2g Creation Syrah Grenache salt

Heat up oven to 180⁰C. Put marrow, onion, garlic, salt and pepper in foil close it and put in oven till soft (15- 30min).

Let it cool down.

Cut the marrow in half then to size and hollow out the middle (not to much still needs to look like a bone marrow) keep off cuts.

In a blender add off cuts the garlic and onion you use to cook with the marrow, add tomato and cheese then blend until smooth.

Pip the mix in and lightly blowtorch it (5sec) garnish with 3 dill leaves each and 3 to 5 pieces of the crumbled-up cheese, sprinkle a bit of Syrah Grenache salt over.

Vegan Broth:

1kg carrot, Cut up roughly.

1kg onion, cut up roughly.

1kg celery, cut up roughly.

15g miso

15g tamari

15g Fresh Turmeric

15g Fresh Ginger

Wash the carrots and celery and add to a oven tray with the onions.

Roast the vegetable for about 15min in a preheated 200’C oven.

Transfer the Roasted Vegetables to a large pot.

Add water if needed and simmer for a further 2-3 hours.

Strain the stock.

Add the miso, tamari, ginger and Turmeric.

Reduce by half on a low heat.

Strain again.

Serve as a shot next to your Zucchini marrow.

Crispy Capers:

250g Capers, drained.

1L Cooking oil.

Wash the capers under cold running water for 30 second.

Dry the capers as much as possible.

Heat up the oil in a pot till 180’C.

Place the capers in a frying basket and fry for 30seconds while stirring with a slotted spoon.

Lift out of the oil and transfer to a tray lined with paper towel.

Zucchini Marrow:

For plating you will drizzle olive oil and sprinkle salt on top of the marrow and put it in a preheated 200’C oven to Roast for 5-7 minutes.

Picked Thyme leaves, Fennel Leaves, Crispy Capers on top of the marrow.


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