Autumn Recipes By Tony Keogh, Head Chef at Cornucopia
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Beetroot, squash & green bean bourguignon with caramelised onion, brazil nut & ketaifi filled Portobello mushrooms.
Serves 4
I recently came across a recipe for beetroot bourguignon, which is an interesting twist on the classic beef bourguignon. I have made a slightly different version here with some of my own additions. This dish can be made gluten free by omitting the ketaifi pastry
For the bourguignon:
- Sunflower oil for frying
- 1 large onion, peeled and roughly chopped
- 1 peeled and grated beetroot
- 1 peeled and grated carrot
- Mushroom stalks from portobellos (see below)
- 1 teaspoon of cumin
- Bulb of garlic
- Few twigs of thyme
- 8 baby potatoes, sliced
- 8 vacuum packed beetroot
- Pinch of each, ground star anise and clove
- 100 grams of green beans, halved
- 1 medium squash, peeled and cubed
- Few bay leaves
- Dessertspoon of mustard
- Sea salt and freshly ground pepper
- 250 ml red wine
- 500 ml stock
- Seasoning
For the mushroom:
- 4 good sized Portobello mushrooms, stalks removed (see above)
- 1 large onion thinly sliced
- 3 cloves of garlic
- Dessertspoon of nutritional yeast
- 50 ml tamari
- 200 grams of brazil nuts, toasted and ground
- 50 grams of ketaifi pastry
- Seasoning
Bourguignon Method:
Heat some oil in a large heavy based saucepan and add the onion. Sweat for a minute add the wine, thyme, bay and garlic. Allow to reduce and add the carrot, beetroot, stalks, cumin and stock. Leave to simmer over a low heat for about 15 minutes.
Roast the potatoes and squash in a little sunflower oil with a pinch of salt on a parchment lined tray for about 20 minutes. Slice the vacuum packed beetroot into wedges and tip into a bowl with the ground spices and a little sunflower oil, spread the beetroot over another lined tray and roast for about 25 minutes at 190 degrees.
Blanch the green beans. Remove the bay leaves from the sauce, add the mustard and puree. Using the back of a ladle, pass the mixture through a sieve into a clean pot, add the vegetables and season to taste. You may need to add a little water
The Mushrooms
Sauté the onion in sunflower oil for about 5 minutes, add garlic and tamari. After 5 minutes add the nutritional yeast and the ground brazil nuts and seasoning. Sprinkle some oil over destalked mushrooms and top them with the nut mixture. Open the ketaifi and chop it into two inch pieces and top each mushroom with a little pastry.
Bake the mushrooms in the bottom of the oven at 190 degrees for about 20 minutes. Serve the bourguignon in a shallow bowl topped with a mushroom.
Panko crusted coconut arnacini with spiced tofu, daikon noodles and chilli-plum jam.
Arancini are traditionally breadcrumb coated deep fried risotto balls said to have originated in Sicily. They are most often filled with cheese, mince or peas and are commonly served with a dipping sauce. Here I have put a slightly Asian twist on them, A gluten free version of this can be made using black and white sesame seeds rather than the panko and by substituting rice flour for the regular flour
For the rice:
- 500 grams arborio rice
- 1 onion finely chopped
- 1 thumb of ginger
- 1 stalk of lemongrass
- Zest of 1 lime
- 1 red chilli
- 2 cloves of garlic
- 150 ml of mirin
- 1 tin of coconut milk
- 600 ml hot water
- Seasoning
For the tofu:
- 350 grams of tofu, chopped into very small cubes
- 50 ml of tamari
- 30 ml of sesame oil
- Pinch of five spice (optional)
- Teaspoon of agave or brown sugar
For the chili-plum jam
- 1 red chilli, finely chopped
- 200 grams of plums
- ½ a thumb size piece of ginger
- ½ red pepper, deseeded and finely chopped
- 2 heaped dessertspoons of sugar
- 30 ml rice vinegar
- Pinch of salt
For the Daikon noodles:
- 1 medium daikon peeled
- 1 dessertspoon of chopped coriander
- 1 teaspoon of cumin seeds toasted
- Dessertspoon of sesame oil
- Pinch of salt
- Dessertspoon of lime juice
For the Panko coating:
- 75 grams panko breadcrumbs
- 2-3 heaped dessertspoons of flour mixed with some water to make a batter
Method: Puree the ginger, lemongrass, garlic and chilli in a food processor; add a little water to make a paste. Heat a little sunflower oil in a heavy bottomed saucepan. Add the onion and spices. sautee for a minute, add the Arborio rice. Stir rapidly to coat the rice. Add the mirin and lime and leave to absorb.
Whisk the coconut and hot water until combined. Add this to the rice ladle by ladle until it is all absorbed. season. Leave to cool before use.
Tofu: Combine all ingredients, spread out and bake on a parchment lined tray at 200 degrees for about 15 minutes.
Jam: Simmer all ingredients for about 30 minutes, puree and pass through a sieve.
Noodles: Peel the daikon and shred into noodles with a julienne peeler or for a flatter noodle, use a regular peeler. Combine with the other ingredients.
Arnacini: From your left to right you will need firstly the rice then the tofu, a bowl with the batter, followed by a plate with breadcrumbs and lastly a parchment lined oven dish to bake them on.
Take a ball of rice slightly larger than a golf ball and flatten it out. Take a small amount of tofu, press it into the centre and fold the rice around to encase it. Roll the ball in the batter and then in the panko breadcrumbs and place it onto the lined tray. Repeat with the remaining mixture. Bake them in a preheated oven at 190 degrees for about 20-25 minutes, Serve immediately with the noodles and the jam.
