- We try to put vegetarian dishes together that, with just one ingredient removed, become a very decent vegan dish. It saves a great deal of unnecessary panic when they turn up unannounced.
- This dish is inspired by English hedgerows as some of the ingredients can be found there. It has plenty of umami flavours to make up for the lack of meat!!
- • Take a heaped spoon of the sunflower seed puree and wipe across a bowl.
- • Next place the artichoke heart.
- • Top with a generous amout of the nettle pesto.
- • Decorate with morels, shoots and pour any remaining pan juices into the pesto.
- • Grate over a chestnut mushroom and finally grate over the berkswell.
- Globe Artichoke
- Prep 4 Artichokes and cook a la greque with..
- 100ml water
- 100ml white wine
- 1 lemon juice and rind
- 2 bay leaves
- 1 tsp coriander seed
- 1 tsp fennel seed
- 50ml xv olive oil
- Nettle Pesto
- 400g nettles – blanched and squeezed dry
- 100g sunflower seeds – toasted
- 1 lemon zest
- 2 tbsp XV olive oil
- Sunflower Seed Puree
- 500g Sunflower Seeds
- 200g Chestnut Mushroom - halved
- 100ml XV Olive Oil
- enough Water to cover
- Morels & Hop Shoots
- 5 Morels per portion – cleaned thoroughly
- 6 sprigs of Hop Shoots
- 2 tbsp XV Olive Oil
- 3 tbsp Mushroom stock – we use a morel stock made from the trimmings
- The dairy element…
- We use Berkswell, a firm ewes milk cheese. Pecorino can be used instead.
- You will also need a couple of extra chestnut mushrooms for grating.
Globe Artichoke, Nettles, Morels, Hop Shoots, Berkswell
Globe Artichoke, Nettles, Morels, Hop Shoots, Berkswell
Globe Artichoke, Nettles, Morels, Hop Shoots, Berkswell from Brunswick House chef Andrew Clarke
Ingredients
Method
Globe Artichoke, Nettles, Morels, Hop Shoots, Berkswell
We try to put vegetarian dishes together that, with just one ingredient removed, become a very decent vegan dish. It saves a great deal of unnecessary panic when they turn up unannounced.
This dish is inspired by English hedgerows as some of the ingredients can be found there. It has plenty of umami flavours to make up for the lack of meat!!
• Take a heaped spoon of the sunflower seed puree and wipe across a bowl.
• Next place the artichoke heart.
• Top with a generous amout of the nettle pesto.
• Decorate with morels, shoots and pour any remaining pan juices into the pesto.
• Grate over a chestnut mushroom and finally grate over the berkswell.
Nettle Pesto :
Mix all ingredients. Season well.
Sunflower Seed Puree:
Colour your chestnut mushrooms in a little of the oil, until toasted and nutty.
Transfer with the rest of ingredients to a pressure cooker and cook for 30 mins.
Once depressurized but still hot, blitz fine in thermomix for at least a minute until very smooth. Season.
Morels & Hop Shoots:
Saute the mushrooms and hop shoots in the oil very quickly for 10-15 seconds
Deglaze with mushroom stock. Season.
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