Recipe provided by Brent Savage (YELLOW, Sydney)
+ Cashew Butter
cashews 400g lightly toasted
soy milk 400g
yeast flakes 20g
salt to taste (approx. 6 g)
Pre heat oven to 180 degrees.
Place the cashews on a flat pan and roast until golden (approx. 8 mins)
Add all ingredients into an upright blender and blend until smooth
+ Chipolte Oil
Tomato paste 50 g
Chipotle chilli 100 g
vegetable oil 300 ml
Bay leaves 5
salt 15 g
Rough chop the chilli
Combine the oil and chilli in a pan and cook on a medium heat until the chilli begins to darken
Add the tomato paste and bay leaves to the oil and continue to cook for 15-20 minutes
Remove the bay leaves
Place all ingredients in a thermomix and put on high speed to combine into a paste
Spin on speed 5, at 80 degrees for 8 minutes
*If the chilli oil is too spicy, strain the chipotle pulp out of the oil and just use the oil.
+ Tamarillo & Beetroot Dressing
beetroot juice 300g
tamarillo (whole) 8
sherry vinegar 80g
maple syrup 60g
tamari 20g
xantana 3-4 g
Combine the beetroot juice and tamarillo in an upright blender. Blitz.
Pass the juice through a sieve.
Place the juice in a saucepan along with the maple syrup. Bring to a medium heat and reduce the liquid by half.
Place the liquid in a thermomix, add sherry vinegar and tamari. Spin.
Add the xantana to thicken
The liquid should become thick enough to coat the back of a spoon
+ Roasted Beetroot
Large beetroots 15
Olive Oil 30 mls
Coat the beetroots in olive oil
Place a cake rack in a gastro tray and then lay a piece of foil on the rack followed by a layer of baking paper
Place the beetroots on the baking paper and cover with foil
Roast at 200'C until tender
Remove from the oven and cool
Peel away the skins and slice into 3 cm thick round discs
+ Red Witlof / Radiccio
Witlof / Radicchio 10 heads
Wash the witlof, remove the leaves
Set aside for service
+ Tamarillo
Tamarillo (fresh) 10
Cut into slices
+ To Serve
Prior to serving, place the beetroot discs on a small tray
Drizzle with the tamarillo and beetroot dressing, and the chipotle oil
Cook in the oven for 5 minutes and 180 degrees (you could also grill this over the charcoal)
Dress the witlof leaves in the tamarillo & beetroot dressing
Spoon the cashew butter onto the plate
Place one or two discs of beetroot on a flat plate (depending on size)
Place wedges of tamarillo (seasoned with salt and pepper) over / around the beetroot
Place the witlof leaves over the tamarillo
This recipe and more delicious recipes from Brent Savage can be found here.