Your Vegetarian Hamper D will contain the following :
My age old classic from the La Colombe days. 100% butter puff from my friend Mitzy, beetroot relish, sliced beetroot. Warm the tart in the oven for 5-10 mins at 160C, serve with the tapenade, a dollop of goat cheese mousse and a little side salad.
We use our salted baked celeriac along with braised leeks and mushroom duxelles. To this, we cover with 100% butter puff pastry.
Bake at approx. 165C for 15 mins or until golden. Preferably brush them with a little egg yolk before putting them in a preheated oven.
Aubergines are slowly cooked to a glaze with mirin tea until almost sticky. We then top it with finely chopped spring onion, ginger, and chilli sambal. Ideally serve at room temperature.
The mushrooms are first sautéed whole to colour then the combined stuffing is topped on the mushroom. To warm up put in the oven for 10 – 15 minutes at 180C keeping an eye that the stuffing on top does not dry out.
Bulgar wheat which is combined with marinated chickpeas, harissa, sundried tomatoes and slow oven roasted tomatoes.
Caramelised Jerusalem artichokes deglazed with white wine and combined with a mild curry velouté. This should be warmed up in a saucepan before eating and will go wonderfully with the Leek and Celeriac Wellington.
Beautiful winter celeriac! We make a kind of paste with whipped egg whites and salt. We then bake them in their crust for 3-4 hours, Peel them and dice. We make a truffle mayo and add some crème fraiche. Some grated truffle.
Serve this with the country pate or have alone with crusty bread.
Pepe my friend from Kommetjie is a 3rd generation goat cheese maker. His goat cheese is just phenomenal and his passion for this is incredible.
70% cocoa chocolate, eggs, butter sugar. The beauty of the recipe is in its simplicity! Bake at 180C for 10 – 15 minutes. The top should have a thin crust on it and no longer be shiny before serving. Serve in the vessel with the vanilla Mascarpone or ice cream.
Dark caramel, exotic spices, Grand Marnier, caramelized slowly and preserved in a pot for you to serve with your pistachio cake and vanilla mascarpone.