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Roasted Cauliflower with miso

This is a great recipe to make when you have over a vegetarian friend or you are following a vegetarian lifestyle yourself.

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Inspired by the Japanese culture for fermented products, our chef Adil always experimented with miso and other ferments to create beautiful and tasty dishes.

"Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients"

Ingredients

Cauliflower

Olive oil

Salt

Black pepper

Coriander

Spring onions

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Crunch

Fried onions

Salted peanuts

Furikake*

Blitz slightly in a food processor.

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IFurikake is a dry Japanese seasoning to be sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt.

Ingredients

Miso Sauce

250g miso

250ml sake

2 peeled garlic and grated

20g grated ginger

60g rice vinegar

60g sugar

Brown butter*

Brown butter is butter that has been melted, then boiled, and finally rise to high temperature until it takes both a light brown color, "hazel" therefore, and that it also has a very characteristic nutty smell.

Preparation

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Step 1

Cut the cauliflower in a half, remove the outer leaves, wash it under running water, place it on an oven tray,  drizzle olive oil, season with salt and pepper.

Roast at 180°C for about 30 minutes.

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Step 2

In a saucepan bring to boil sake, rice vinegar, and sugar while stirring, add miso, the grated garlic, and ginger, continue to stir until dissolved, add the brown butter and mix with the blender once cold.

Serving

Drizzle a bit of the miso sauce over the roasted cauliflower and bake for a few minutes, place the cauliflower on a plate add the crunch, tonkatsu sauce, the coriander, and chopped spring onions​.

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Enjoy!

All green gazpacho with burrata

Gazpacho is the ultimate summer dish, fresh and packed of nutritious vegetables is perfect to have during a heatwave, this version made by our creative chef combines Italian and Mexican flavors in this well known Spanish treat, jalapeños instead of bell peppers, cherry tomatoes and Burrata.

"Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia."

Ingredients

For the gazpacho

75ml olive oil 

a handful of fresh basil

1 garlic peeled

2 cucumbers peeled

25ml sherry vinegar 

50ml sushi vinegar

salt to taste

Ingredients

To garnish

Burrata

Cherry tomatoes

Foccacia

Carasau bread*

Chervil *

Tarragon*

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*Optional

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Preparation

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Step 1

Blend all the ingredients for the gazpacho together and season with salt, sieve with a fine colander, chill in the fridge before serving.

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Step 2

Cut cherry tomatoes in half, tear the burrata in pieces and toast the focaccia in the oven with a bit of olive oil.

Serving

Use a deep plate for serving, pour the chilled gazpacho, then add burrata and cherry tomatoes, season with black pepper and rock salt, finish with a drizzle of olive oil, and some fresh herbs.

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Enjoy!

Twice cooked Jerusalem artichoke

This incredibly tasty dish made with Jerusalem artichoke will leave your friends hooked to its addictive flavor and you will only need some simple ingredients to make it at home.

"This vegetable is not truly an artichoke, but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. Contrary to what the name implies, this vegetable has nothing to do with Jerusalem, but is derived instead from the Italian word for sunflower, girasole.

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Its white flesh is nutty, sweet and crunchy, and is a good source of iron. Jerusalem artichokes are also known as sunchokes."

Ingredients

For the Jerusalem artichoke

Jerusalem artichoke washed

rock salt

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​

Ingredients

To garnish

crème fraîche

chopped parsley

salt and pepper

limes

horseradish

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Preparation

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Step 1

Roast the Jerusalem artichoke over rock salt at 200°C for about 45 minutes, once cold cut in half and fry for 4 minutes until golden.

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Step 2

season with salt and pepper, top with crème fraîche, chopped parsley, grate some lime zest and horseradish to finish. 

Serving

Serve hot.

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Enjoy!