Hi, Guys!
I’m back again with lovely starter for you. I’m really happy how all these
ingredients got mixed and worked nicely together with a touch of gastro
dining experience. This dish needs a little bit of passion for a nice food,
which we have a plenty of, and a tiny bit of focusing, but at the end you
are in for a nice surprise!
Recipe:
Roast Aubergine:
1 aubergine
1 cloves garlic
20g thyme
salt & pepper
Patè:
350g wild Mushrooms
1 spoon of cooking olive oil
2 cloves garlic
2 baby shallots
1 ½ tbsp smoked paprika powder
100 ml white wine
300 ml soya cream
2 tbsp organic dry yeast
80g fresh thyme
1 ½ tbsp agar-agar powder
salt & pepper
Pure:
100g cauliflower
1 baby shallot
½ caraway seeds
300 ml rice, hemp or almond milk (your choice)
½ paprika powder
½ large spoon vegan margarine
salt & pepper
Method:
Firstly cut off the ends of the aubergine. Cut the aubergine into halves
lengthwise.
Spread crushed garlic, thyme, salt and pepper onto the cut area and place
the halves back together, wrap with foil and roast for 60 min/180 oC.
Unwrap the foil, let the aubergine to cool a bit and scoop out the flesh
with
the spoon and break it into a smaller pieces with a fork.
Patè:
While your augerbine is in the oven, in a large pan braise, in coconut or
cooking olive oil, firstly the shallots with peeled and sliced garlic, then
add chopped mushrooms and for around 5 min fry all together. Add
smoked paprika, wine, soya cream, salt and pepper and mix. After
another 4 min add yeast and agar agar with thyme and mix well again
everything together. Just let the stock reduce down till it’s a nice
consistency. Mix all together with mashed aubergine, let it cool down and
shape the mixture however you like. I am using a small ring to make
individual portions. The choice is yours again!
Pure:
Chop the cauliflower into small chunks, add the milk, seeds, diced
shallots, season with salt, pepper and paprika. Cook all together on a low
heat till very well done and soft. Drain the stock and move the
cauliflower to your blender. Add margarine, more salt and pepper if you
like, and blend it till it has a smooth consistency.
