aubergine pate w/ orange & fennel jelly
rustic aubergine & barley base w/ great depth of flavour topped w/ citrus infused orange & fennel jelly w/ aromatic spices
IngredientsMakes: 950g (2)
| 760g | mushroom aubergine and barley base | (recipe below) | |
| 190g | orange & fennel jelly | (recipe below) |
Method
| Split the barley base into two containers. |
| Springform ring mold or takeaway box work well. |
| Place in the freezer for 30mins - this won't freeze it solid but will make the surface very cold which means the jelly will set as soon as it come into contact and form a jelly proof barrier. |
| This way it won't all seep into the base leaving you with no jelly top!!! |
| Serve w/ a robust bread. |
| I buttered some toasted sourdough loaf for this one . . . lush. |
mushroom aubergine and barley base
nicely textured veggie pate base with great depth and a touch of tang..
any vegetarians out there please leave your favourite parmesan alternative in the comments!
IngredientsMakes: 760g
| 140g | onions | ||
| 50g | bulgar wheat | ||
| 1g | salt | ||
| 150g | water | ||
| 50g | carrots | ||
| 50g | parsnips | ||
| 120g | aubergine | ||
| 10g | veg oil | ||
| 1g | salt | ||
| 130g | chestnut mushrooms | ||
| 60g | sunflower seeds | ||
| 20g | butter | ||
| 1g | salt | ||
| 34g | (4) | prunes | |
| 24g | dried cranberries | ||
| 50g | cream cheese | ||
| 20g | lemon juice | ||
| 10g | pickled jalapeno | ||
| 40g | mini pickled onions | ||
| 20g | ginger | ||
| 12g | parmesan |
Method
| Dice the carrots and parsnips and red onion. |
| Add the barley and add water. |
| Add the diced carrots and parsnips and red onion, on top of the barley, place a lid on top. |
| btbas - 20m |
| Dice aubergine and cook until brown & soft. |
| Same with mushrooms 1cm dice, sautee in 20g butter. |
| Toast the sunflowers seeds in a pan w/ butter until golden. |
| Then mix everything together into a kind of stuffing mix. |
orange & fennel jelly
IngredientsMakes: 190g
| 140g | orange juice | ||
| 80g | caster sugar | ||
| 20g | fennel | ||
| 2g | fennel seeds | ||
| 9g | lemon grass | ||
| 20g | ginger | ||
| 40g | mini pickled onions | ||
| 12g | gelatine sheets |
Method
| Mix ingredients - except for gelantine - and uW / 900W / 100% / 2m |
| Leave for 2hrs - at least 60m - to infuse. |
| Strain mix keeping both parts. |
| Soak gelatine leaves in cold water until soft. |
| Reheat the liquid & dissolve the gelatine into it. |
| Remove the onions and ginger form the solid part and chop them up. |
| Use them for the mushroom aubergine and barley base mix |
| Pour the jelly into a container or onto mushroom aubergine and barley base to set. |
btbas = Bring To the Boil And Simmer!
ReplyDeleteuW = micro wave
uW / 900W / 100% / 2m = uW 900W @ 100% for 2mins