Recipes
FOCACCIA - TOMATO TARTARE - CAULIFLOWER MEUNIÉRE - OUD BRUGGE – BASIL
A vegetarian favourite: Tomato focaccia with granité & cauliflower steak
Ingredients Serves 4
- 2 loaves De Trog Organic tomato focaccia 80g
- 200 g Sud'n'Sol tomato tartare
Granité:
- 50 g fresh basil leaves
- 250 ml water
- 45 g sugar
- Meunière-style cauliflower steak
- 4 green or violet cauliflower steaks
- 100 g pickled capers
- Knob of brown butter
Cheese Espuma:
- 100 ml full-fat milk
- 100 ml heavy cream
- 100 ml vegetable stock
- 150 g Oud Brugge cheese
- 1 pinch Vadouvan “Verstegen”
- 0.5 g xanthan gum
- ½ sheet of gelatin
- Olive oil
- Salt and pepper
- 1 tsp ground sumac
- Green tomato wedges (tomatillos)
1. Slice the focaccia into a long rectangle and bake for 5-7 minutes at 180°C.
2. Basil granité: Fill one bowl with ice water and another with the basil. Pour boiling water onto the basil and transfer immediately to the bowl of ice water. Purée in a food processor with the sugar and the water. Freeze.
3. Cheese espuma: Blend the ingredients in a thermomix at Setting 5 for 25 minutes at 100°C until smooth. Blend the gelatin into the mixture just before you are finished. Allow to cool and transfer to a siphon with 2 gas cartridges.
4. Slice the green cauliflower into steaks and fry, Meunière-style, in plenty of brown butter at low heat. Add the capers and season to taste.
5. Slice the green tomatillos into wedges and marinate in olive oil, salt and pepper.
6. Arrange on plates and garnish with the tomato tartare and the espuma. Sprinkle the sumac onto the cheese espuma.
Allergens: Gluten, lactose, celery