Yield: 10 portions
(served with Creation Reserve Chardonnay and Art of Chardonnay)
Tofu
500 g Morinaga Mori-nu silken extra firm tofu (Woolworths)
100 g corn flour/starch
juice of two lemons
Maldon Salt, to taste
vegetable oil, for deep frying
Cut the tofu into 10 x 50 g portions. Keep the portions coated with lemon juice before cooking. Season with salt, coat with corn flour and deep fry at 200 C For 3-4 minutes until crips and golden.
Waterblommetjies
200 g waterblommetjies, washed and cut into 10 small pieces
20 g plant based butter, melted (Flora)
Maldon salt, to taste
Blanch the waterblommetjies in boiling water for 5 to 10 minutes until tender. Transfer to a baking tray, drizzle with plant butter and season with salt. Transfer to the oven for 2-5 min at 180 C before plating.
Herb Sauce
2 small bunches parsley, washed and roughly chopped
½ handful wild garlic/leaves, rinsed and roughly chopped
1 x 400 ml can coconut cream
125 ml lemon juice
Maldon Salt, to taste
Place all the ingredients in a blender, add salt to taste and blend until smooth.
Celeriac Purée
300 g celeriac, peeled and cut into cubes
½can (200 ml) coconut cream (Woolworths)
100 g orange Juice
10 g white miso paste
½ tsp (2,5 ml) vanilla paste
½ tsp (2,5 ml) Maldon salt
Add the celeriac and coconut cream to a pot and cook over medium heat until soft. Transfer it into the blender, and add all the remaining ingredients and blend to a smooth consistency.
Green oil
25 g parsley, washed
25 g wild garlic leaves, washed
50 ml vegetable oil
Blend everything together in a power blender on high speed (or Thermomix on Aroma setting) untl the herbs are smooth. Strain through a muslin cloth.
For plating (see above)
50 g tofu
15 g waterblommetjie
5 g waterblommetjie flower
2 tbsp (30 ml) herb sauce
1 tbsp (10 ml) celeriac purée
1 peashoot
8 drops green oil