Father's Day Treats - Vegetarian Style

Stick your risotto rice back in the cupboard and stuff those peppers back in the fridge - Dad deserves something with a little wow factor this Father's Day.


Starter

Starter | Easy | Serves 8 | 2 hours

This delicious goat's cheese tart recipe features the wonderful flavours of both onions and figs.


INGREDIENTS


GOATS CHEESE

8 slices of goat's cheese, refrigerated to keep firm


PARMESAN PASTRY

40g of Parmesan, grated

15g of walnuts

1/3 tsp pink peppercorns

1/2 tsp salt

100g of plain flour, plus extra for dusting

55g of butter

ice cold water

RELISH

40ml of sunflower oil

240g of onion, sliced

260g of fresh figs, chopped

50ml of balsamic vinegar

30g of caster sugar

4 drops of Tabasco


SESAME SEED DRESSING

15g of sesame seeds

2 tbsp of Dijon mustard

2 tbsp of caster sugar

2 egg yolks

100ml of sunflower oil

150ml of hazelnut oil

2 tbsp of white wine vinegar

salt to taste

pepper to taste


TO PLATE

mixed salad leaves

4 fresh figs, browned with a blow torch or grilled to a similar effect


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METHOD


To make the pastry for the tart, mix the Parmesan, walnuts, pink peppercorns and salt together in a food processor until you have a fine crumb. Add the flour and butter and blend until just combined, adding a small amount of cold water if it appears to be too dry. Form into a ball, wrap in cling film and chill for 1 hour

  • 40g of Parmesan, grated

  • 15g of walnuts

  • 1/3 tsp pink peppercorns

  • 1/2 tsp salt

  • 100g of plain flour, plus extra for dusting

  • 55g of butter

  • ice cold water


To make the relish, heat the oil in a small saucepan. Add the sliced onions and fry until golden brown. Add the figs, balsamic vinegar and sugar. Cook until most of the liquid has evaporated and the relish is fairly sticky, for approximately 45 minutes. Add the Tabasco, season to taste and set aside

  • 40ml of sunflower oil

  • 240g of onion, sliced

  • 260g of fresh figs, chopped

  • 50ml of balsamic vinegar

  • 30g of caster sugar

  • 4 drops of Tabasco


Preheat the oven to 150°C/gas mark 2. On a lightly floured work surface, roll the pastry out until 2–3mm thick and cut into 5cm rounds using 1 of the cutters. Using a palette knife or spatula, gently lift the rounds onto a non-stick baking tray


Lightly prick the rounds all over with a fork, bake for 8 minutes then remove and set aside to cool


To make the dressing, place a small dry frying pan over a medium-high heat and add the sesame seeds. Keep stirring until the seeds are golden, for around 2–3 minutes. Remove the seeds from the pan and place in a bowl to cool

  • 15g of sesame seeds

Whisk the mustard, sugar and egg yolks together in a large bowl. While whisking, gradually drizzle in both oils in a steady trickle, whisking until emulsified. Stir in the cooled sesame seeds, vinegar and salt to taste

  • 2 tbsp of Dijon mustard

  • 2 tbsp of caster sugar

  • 2 egg yolks

  • 100ml of sunflower oil

  • 150ml of hazelnut oil

  • 2 tbsp of white wine vinegar

  • salt to taste

  • pepper to taste


Carefully remove the outer rinds from the slices of goat’s cheese. Use 1 of the round cutters to neaten up the edges so you have nice round discs, reserving any trimmings


When you have all your cheese discs cut out, wash the cutter and place on a baking tray with the others, ready to build the tarts. Gently warm the relish, stirring through any cheese trimmings to melt through


Place a pastry disc in the base of each cutter and top with around 2 tsp of the relish, using the spoon to smooth it over. Gently lay the goat’s cheese disc on top. Carefully remove the cutters and use a blowtorch to gently brown the cheese, or alternatively place under a hot grill. Blowtorch or grill the quartered figs until golden

  • 4 fresh figs, browned with a blow torch or grilled to a similar effect


Carefully transfer each tart to a serving plate and garnish with a small pinch of salad leaves and a few browned fig quarters, then lightly drizzle the sesame seed dressing around the plate

mixed salad leaves


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Main

Main | Easy | Serves 4 | 1 hour 30 minutes

This tasty cheese and mushroom fritter recipe can be made with most types of firm cheese depending on Dad's preference.


INGREDIENTS


FOR THE FRITTERS

35g of flour

1/2 tsp fine salt

1/2 tsp baking powder

1 pinch of bicarbonate of soda

1/2 tsp sugar

1/2 tbsp of coriander seeds, roasted and ground

175g of plain yoghurt, thick

1 tbsp of extra virgin olive oil

2 tbsp of water

1 small egg

2 garlic cloves, finely chopped

1 spring onion, thinly sliced

1 handful of basil leaves, torn

100g of halloumi, feta, cheddar, Emmental or other firm cheese, diced

75g of shiitake mushrooms, stems removed and caps thinly sliced


ESCALIVADA

2 red peppers

2 large tomatoes

1 aubergine, pricked 10 times

2 red onions, sliced into 5mm rings

6 spring onions, white parts only

4 garlic cloves, finely grated

1/2 tsp lemon zest, finely grated

2 tbsp of lemon juice

4 tbsp of extra virgin olive oil

1 handful of basil leaves, torn

1 handful of mint leaves, torn

salt

freshly ground black pepper


TO GARNISH

chives, finely chopped

pea shoots


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METHOD


To make the escalivada, grill the peppers, tomatoes and aubergine on a dry griddle pan until the skins blacken and blister and the flesh softens – ensure the aubergine in particular is very tender. Place in a bowl, cover tightly with cling film and leave to cool

  • 2 red peppers

  • 2 large tomatoes

  • 1 aubergine, pricked 10 times


In the same pan, cook the onions and spring onions over a high heat until the onions are charred and softened and the spring onions begin to blacken. Leave to cool, removing any badly blackened pieces while still warm

  • 2 red onions, sliced into 5mm rings

  • 6 spring onions, white parts only


Once the pepper, tomatoes and aubergine have cooled, remove the skins and stalks and slice in half. Remove the seeds from the peppers and cut into strips. Chop the tomatoes into chunks and combine in a bowl with the peppers. Squeeze the aubergine to remove any excess moisture, then thinly slice and add to the peppers and tomatoes


Combine the garlic with the lemon zest and juice and add to the vegetables. Slice the red and spring onions into smaller pieces and combine with the vegetables along with the olive oil and herbs. Season to taste and set aside until required

  • 4 garlic cloves, finely grated

  • 1/2 tsp lemon zest, finely grated

  • 2 tbsp of lemon juice

  • 4 tbsp of extra virgin olive oil

  • 1 handful of basil leaves, torn

  • 1 handful of mint leaves, torn

  • salt

  • freshly ground black pepper


When ready to cook the fritters, preheat a deep-fryer or deep pan of oil to 180°C


Sift the polenta, flour, salt, baking powder, bicarbonate of soda and sugar together into a bowl, then mix in the ground coriander seeds

  • 35g of flour

  • 1/2 tsp fine salt

  • 1/2 tsp baking powder

  • 1 pinch of bicarbonate of soda

  • 1/2 tsp sugar

  • 1/2 tbsp of coriander seeds, roasted and ground


Whisk together the yoghurt, olive oil, water, egg and garlic in a separate bowl. Mix in the spring onion, basil, mushrooms and cheese before combining with the flour mixture. Leave to rest for 10 minutes

  • 175g of plain yoghurt, thick

  • 1 tbsp of extra virgin olive oil

  • 2 tbsp of water

  • 1 small egg

  • 2 garlic cloves, finely chopped

  • 1 spring onion, thinly sliced

  • 1 handful of basil leaves, torn

  • 100g of halloumi, feta, cheddar, Emmental or other firm cheese, diced

  • 75g of shiitake mushrooms, stems removed and caps thinly sliced


Drop quenelles of the mixture into the hot oil in batches to avoid overcrowding. Cook for about 4 minutes, turning regularly to ensure they cook evenly. Remove the fritters from the fryer and leave to drain on kitchen paper in a warm place


Serve with the escalivada and garnish with the chives and pea shoots

chives, finely chopped

pea shoots


SOURCE


Dessert

Dessert | Challenging | 4 | 60 minutes

A complex combination of orange and chocolate flavours and textures make this a show stopper to end a fabulous Father's Day meal.


INGREDIENTS


CHOCOLATE ORANGE GANACHE

3g of gelatine

20ml of milk

175ml of orange purée

100g of 65% dark chocolate

5ml of orange curacao

14g of cacao butter


CHOCOLATE LIQUOR GANACHE

75ml of milk

25ml of UHT whipping cream

1 egg yolk

7g of dextrose

125g of 65% dark chocolate

2g of cacao butter

1/2 tsp xanthan gum

25ml of orange curacao


ORANGE PARFAIT

2 egg yolks

47g of sugar

17ml of water

1g of gelatine

100ml of whipping cream, whipped

133ml of orange purée

ORANGE PURÉE

400g of orange

75g of caster sugar

50ml of orange juice

5g of caster sugar

1g of agar agar


ORANGE JELLY

125ml of orange juice, freshly squeezed

1g of gelatine

1g of agar agar

sugar to taste

GRUE NIB TUILE

50g of caster sugar

40ml of glucose syrup

5g of butter

40g of grue nib


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METHOD


For the orange purée, cover the oranges with cold water, bring to the boil, and once boiling, remove from the heat and refresh under cold water. Repeat this process 10 times

  • 400g of orange


Then, cut the oranges into small pieces. Place in a pan and add the 75g of sugar and the orange juice, whisking as you sprinkle. Place on the heat, and simmer until the orange is tender

  • 75g of caster sugar

  • 50ml of orange juice


Mix the 5g of sugar with the agar agar and sprinkle on to the orange. Boil for 2 minutes, then pour into a dish and set in the fridge

  • 5g of caster sugar

  • 1g of agar agar


Once set, place into a blender and blend until completely smooth. Pass through a fine seive, and reserve in the fridge


To make the chocolate liquor ganache, make a creme anglaise. Put the milk and the cream in a pan on the stove. Whisk the egg yolks and dextrose together. Bring the milk and cream to the boil then pour onto the egg yolk mixture

  • 75ml of milk

  • 1 egg yolk

  • 7g of dextrose

  • 25ml of UHT whipping cream


Mix well and return to a clean pan. Cook the anglaise to 86°C, then pass through a fine seive and chill over a bain marie. Blend in the xanthan gum using a hand blender

  • 1/2 tsp xanthan gum


Melt the dark chocolate over a bain marie, melting the cacao butter in a separate pan. Pour the anglaise slowly onto the dark chocolate mixture and emulsify using the hand blender

  • 125g of 65% dark chocolate

  • 2.5g of cacao butter


Continue to blend and gradually pour in the melted cacao butter and the orange liquor. Pour into an airtight container and rest in the fridge over night

  • 25ml of orange curacao


For the chocolate orange parfait, soak the gelatine in cold water. Heat the milk in a pan, and add the drained gelatine. Mix well

  • 3.5g of gelatine

  • 20ml of milk


Melt the chocolate over a bain marie to 45°C. Warm the orange purée in a suitable sized pan, add to the milk and mix well. Melt the cacao butter in a pan

  • 100g of 65% dark chocolate

  • 175ml of orange purée

  • 14g of cacao butter


Then pour the purée slowly onto the chocolate and emulsify using the hand blender. Continue to blend and gradually pour in the cacao butter. Pour into a dish, then leave to rest in the fridge until set


Once set, pipe with a 2cm nozzle onto cling film 12cm long, wrap tightly, then freeze


When frozen, cut the ganache down to 10cm and remove the cling film. Leave in the fridge to defrost (this should take 30 – 35 minutes)


To make the grue nib tuile, cook the sugar and glucose to 150°C. Stir in the butter and grue nib, then spread on a silicone baking mat and leave to cool

  • 50g of caster sugar

  • 40ml of glucose syrup

  • 5g of butter

  • 40g of grue nib


Once cool, tip into a blender and blitz. Spread thinly back on the silicone baking mat and cook for approximately 5 minutes at 180°C/Gas mark 6. While still hot, cover with greaseproof paper and roll out as thin as possible


Remove from the tray and turn over. Allow to cool slightly and peel the sheet off, then break into shards


For the orange jelly, soak the gelatine in cold water, then take ¼ of the orange juice and add the agar agar to it and allow to sit for 20 minutes

  • 30ml of orange juice

  • 1g of gelatine

  • 1g of agar agar


Place onto the stove and boil. Then, remove from the stove, add the drained gelatine and mix thoroughly. Whisk in the remaining orange juice. Place 115g into a suitable sized tray or dish, put into the fridge and allow to set

  • 95ml of orange juice


For the orange parfait, soak the gelatine in cold water. Line a wooden mould (19 x 9 x 0.7 cm) with cling film. Place the yolks in a bowl and start to whisk slowly

  • 17ml of water

  • 2 egg yolks

  • 1g of gelatine


Cook the sugar and water to 121°C, then pour the sugar over the egg yolks and continue to whisk. Add the drained soaked gelatine, and whisk until cold

  • 47g of sugar


Remove from the bowl and place into a clean bowl, then whisk in the orange purée. Whisk the cream to a soft peak, then fold the cream into the sabayon mix

  • 100ml of whipping cream


Pour into the mould and place in the freezer. Once set, cut out with the 2cm cutter


To serve, position the chocolate orange ganache between 12 and 4 o’clock of the plate – just off centre. Pipe random blobs of orange purée around the ganache


Using a hot teaspoon, position 2 quenelles of the chocolate liquor ganache in front of the chocolate orange ganache. Now scatter orange segments around the plate


Using a teaspoon, put drops of orange jelly around the plate. Crush some of the cocoa nib tuile and sprinkle over the garnish


Now stick 6 shards of the tuile into the chocolate orange ganache. Finish with 3 pieces of orange parfait


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