Trio of taster snacks

Ingredients

1 packet brick pastry  

50g Sosa beetroot powder  

Butter, melted for brushing 

Method

Take one sheet of brick pastry at a time and, using a round cutter, cut out discs.  

Brush the discs gently with melted butter and dust with beetroot powder. 

Using a silicone sphere mat, place the discs into the cavity, allowing it to ripple at the edges 

Place a few baking beans inside the now cups, and place in a low oven at 110°C, until crisp. This will take around 6mins. 

Ingredients

1 tbsp Filippo Berio extra virgin olive oil  

1 large garlic clove, minced 

1 shallot, finely chopped  

240g beetroot, chopped 

40g Sosa beetroot powder  

125g goat cheese  

95g double cream, whipped 

1 tbsp fresh chives 

900ml Essential Cuisine vegetable stock  

Salt and pepper, to taste 

Method

Fry off the garlic and shallots in olive oil.

Add all ingredients except the double cream and vegetable stock to the Thermomix, and blend to a smooth consistency. 

Gradually add the vegetable stock until a smooth and stable paste is formed.  

Remove from the Thermomix and fold through the whipped cream.  

Place into a piping bag until ready to pipe into cups. 

Ingredients

Method

Ingredients

750g Riso Gallo Arborio risotto rice, sustainable 

3 ltrs water with 48g of Essential Cuisine mushroom stock powder 

2 eggs 

100g onions, finely chopped 

400g smoked scamorza cheese, diced 

60g unsalted butter 

3 ltrs vegetable oil 

3 tbsp Filippo Berio extra virgin olive oil 

30ml dry white wine 

200g Roi Des Montagnes mixed mushrooms dried mix, soak overnight to hydrate 

30g chestnut mushrooms 

30g flat mushrooms 

20g Essential Cuisine wild mushroom glace 

Flour, to dust 

5 eggs, for egg wash 

900g breadcrumbs or panko 

Method

Trim the mushrooms and cut thinly. Pan fry in a large pan with olive oil, garlic and herbs. Season, then remove from the heat and keep aside. 

In a large casserole dish, roast the Arborio rice on a low heat with a pinch of salt, without adding any oil or fat. Keep stirring, so the rice does not catch on the bottom of the pan. When the rice is hot, pour in the white wine, letting the alcohol evaporate. Cook for 15 minutes, adding the mushroom stock a ladle at a time. Keep cooking the rice, stirring occasionally.  

While the rice is gently cooking, fry the chopped onion in a pan with olive oil and a pinch of salt for about 10 minutes, until golden. When the rice is almost cooked, add the onion, wild mushroom glace and cooked mushrooms. Stir well and remove from the heat. Add the butter, cheese, egg and seasoning, then place onto a tray to cool down.  

Once cold, form into rice balls around 40-50g each and put plenty of diced scamorza in the middle of each. Allow to set in the fridge, then pane in the flour, egg and breadcrumbs. 

Deep fry the rice balls in vegetable oil at 160°C for about 5-6 minutes, until golden. Season with salt and serve hot.

Ingredients

300g self-raising flour 

100g SOC Chef Trisol 

260ml sparkling water 

Method

Mix the flour and Trisol together in a bowl, then whisk in the water to make a smooth batter.  

Cover and refrigerate until ready to use. 

Ingredients

50ml Filippo Berio truffle olive oil 

50ml Filippo Berio classico olive oil 

1 egg yolk 

1tsp dijon mustard 

Salt and pepper 

Method

Mix the egg yolk and the mustard with a whisk or ideally in a blender. 

Slowly add the classico olive oil then the truffle olive oil while you are mixing. 

Mix until you obtain a creamy mayonnaise. 

Ingredients

1 onion, diced 

60g Roi Des Montagnes dried mushrooms mix 

20g flat mushrooms 

20g chestnut mushrooms 

60ml malt vinegar 

2 tbsp Sucranna dark brown sugar 

1/2 tsp ground nutmeg 

1/2 tsp garlic powder 

2 tbsp Worcestershire sauce 

1 tsp Essential Cuisine wild mushroom sauce  

1 tbsp of lemon juice, fresh 

Vegetable oil 

Salt 

Black pepper, freshly ground

Method

To begin, place a large pan over a medium heat and add a dash of oil. Add the onion and sweat until translucent. 

Finely chop the chestnut and large flat mushrooms then add to the pan with a splash more oil. Sweat down until soft. 

Boil a kettle and pour 200ml of hot water over the dried mushrooms 

After about 5 minutes the dried mushrooms should be soft. Reserve the stock and add the rehydrated mushrooms to the pan. 

Add the nutmeg and garlic powder to the pan, stir for 30 seconds then add the rest of the ingredients, including the mushroom liquid. Simmer over a low heat for 10 minutes, stirring to avoid any sticking. 

Transfer to a blender and blitz until smooth 

Taste and adjust the seasoning, if necessary. 

To adjust the consistency, return to the pan and reduce to thicken, or add a splash of water and re-season to loosen it. 

Store in an airtight container in the fridge for up to a month.

Ingredients

400 ml milk 

15g  dried yeast 

6g  Sucranna caster sugar 

300 g strong white flour 

½ teaspoon bicarbonate of soda 

Trennspray (for greasing) 

Method

Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 100ml of tepid water. Leave in a warm place for 15 minutes, or until frothy. 

Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in the centre and pour in the yeast mixture. 

Whisk from the centre outwards until the consistency of double cream – this will take a few minutes. Add a splash more water, if needed. 

Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface. 

For the butter, pour the cream into a freestanding mixer. Whisk on high for 5 to 10 minutes, or until the cream splits into solids and liquid. 

Drain through a sieve, discard the liquid, then rinse the solids thoroughly with cold water. Place in muslin and squeeze out any excess liquid. Mix ½ a teaspoon of sea salt through and wrap in greaseproof paper. 

Grease four 10cm egg rings with vegetable oil. Wipe a little oil around a large frying pan or iron skillet and place over a medium-high heat. 

Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface 

Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings and pan before cooking the next batch. 

Ingredients

1l water  

125g Essential Cuisine béchamel sauce mix

16g Essential Cuisine cheese stock mix  

50g grated cheddar cheese  

100g Philadelphia cream cheese 

Method

Bring to the boil the water and bechamel sauce mix.  

Add in the cheese stock mix and simmer for 4 minutes until thick. Add in the grated cheese and mix until melted.  

Allow to cool and once cool fold through the cream cheese until pipeable consistency.

Ingredients

200g water 

50g marmite  

12g Sosa vegetable setting powder  

Oil (for dropping the solution)   

Method

Bring to the boil the water, marmite and vegetal setting powder 

Once boiled, use a syringe to drop the solution into the cold oil 

When ready to use, remove the caviars from the oil and wash under cold water. Serve  

Ingredients

Method

Spread grated parmesan evenly on a silpat mat and place in the oven at 160c 

Once the cheese has melted, remove from the oven and allow to cool and break into small shards.