Grilled King Oyster Mushroom, Smoked Celeriac, Romanesco, Charred Spring Onion & Wild Garlic Puree, Cashew Nuts.
It might be a bit of a mouthful but its totally worth it. This is a beautiful Vegan dish cooked straight out of the MIBRASA Charcoal Oven. To get started fire up the MIBRASA to 350’c ready for cooking.
Spring Onion & Wild Garlic Puree
2 bunch Spring Onions cut in half
2 handfuls Wild Garlic
220g cooked cannellini beans
-Place the spring onions directly onto the grill until coloured all over.
-Place in a casserole dish with cannellini beans, salt and water (or Dashi).
-Cook until the spring onions are soft and cooked through
-Place in a food processor; add wild garlic and puree until smooth add a pinch of spirulina if you need a bit more green colour. Keep warm
2 tsp Miso Paste
2 tbls Chai Seeds
Oak smoking planks
-Soak the Oak boards.
-Cut out the celeriac into 2 cm cubes.
-Place these on the boards, drizzle with olive oil and pinch of salt. Place in MIBRASA for 8-10 mins until celeriac is soft.
-Brush miso paste onto the edges and roll the edges in chai seeds. Keep warm
1/2 Head Romanesco
Pickling liquor (150g rice wine vinegar, 100g white wine vinegar, 1tsp coriander seeds, 2 star anise, 3 cardamom, 1 small cinnamon stick, 80g sugar 1 clove garlic, boil 5-10mins, chill)
-Slice the Romanesco into thick slices.
-Pickle with pickling liquor (see ingredient list). Vac pac with liquor for at least 20 minutes, this can be done the night before.
-When needed to serve place slices directly on grill for a bit of a char.
35g Cashew Nuts
-Toast for 30sec-1 min in MIBRASA.
-Toss with drizzle of olive oil and sprinkle of Maldon salt.
King Oyster Mushrooms
1 King Oyster Mushrooms
Finely Sliced Spring Onions
-Cut in half lengthways, drizzle with oil on cut side.
-Place cut side directly onto grill. Grill for 1-2 min then turn over.
-When cooked garnish with finely sliced raw spring onions.
Plate as picture or use your own style.