- 400g large Beetroot cooked and pealed.
- 100g Swiss Chard stems removed, blanched and dried
- 200g mushroom duxelle
- 500g vegan puff pastry
- Salt and pepper to taste
- Sprig of thyme
- Oil to sear
Trim the beetroot with round cutter to all be the same size. Sear off in a hot skillet with some oil, thyme and season with salt and pepper. Set aside over a drying rack.
Cover a work surface with plastic wrap and lay out the blanched Swiss chard overlapping to the size of all the beetroot set together in a roll. Spread out the duxelle over the Swiss chard pressing it down a bit (will help the leaves stay together when rolling). place the beetroot on the duxelle so that it forms a long log, roll up in the Swiss chard, mushroom sheet and roll up tight in plastic wrap. Place in fridge to set up for 2 – 3 hours.
Roll out the vegan puff pastry to size and brush with almond milk to become tacky, remove plastic wrap from beetroot roll end place on pastry an roll up tight and trim the edges. Wrap in plastic wrap and set-in fridge to firm up pastry.
Preheat oven to 180 C
Brush with almond milk and set aside to dry a bit (10 minutes) and then brush again and scribe patrons with a knife,
Bake for 20-30 minutes at 180 C
Cool slightly, slice and serve.
Vegan puff pastry
- For the dough
- 600g fine white flour
- 15g salt
- 100g cashew butter
- 250 ml ice cold water
- 15ml lemon juice
Mix all ingredients together and kneed a bit to develop some gluten and until the dough does not stick to your hands or surface, wrap and rest in the fridge until butter is ready.
For the butter block
- 300g cashew butter
- 70g vegetable fat
- 50g flour
Mix all ingredients together and put in a zip lock sandwich bag and flatten out. Place fat in fridge until hard.
Take out the dough and cut a cross in the dough and pull it open to form a square, roll out slightly and put the butter square in and fold over the dough like a business letter and roll out length ways until 1cm thick. Fold one side up 2/3 and the other side to meet up with the edge of the first fold. And then fold in half. Cover and place in fridge for 30-40 min
Roll out again length ways again and repeat the fold process.
Repeat one more time after resting the dough in the fridge for 30-40 min
After resting the dough after the last roll out in a sheet about 5 mm thick
- 500g white onion sliced with peals
- 200g carrots sliced
- 1 bunch celery
- 200g aubergine sliced
- 100g kombu
- 50g tomato paste
- 1 bottle of Creation Wines red wine
5g xanthan gum
Roast vegetables in a tray in the oven until almost burnt. Add tomato paste and roast about 10 minutes longer. Deglaze with red wine and braise 30 minutes longer in oven. Put mix in a large pot and cover with water. Cook for about 4 hours topping up with water every now and then. Strain and reduce the liquid to about half or a 2lt, blend in xanthan little bit by little bit so get a nice jus consistency.