'scallops'
- 1kg King oyster mushrooms
- 100ml Light soy sauce
- 50g Capers, in brine
- 2pc Nori sheets
KING OYSTER MUSHROOM 'SCALLOPS' WITH CAULIFLOWER & CURRY OIL
KING OYSTER MUSHROOM 'SCALLOPS' WITH CAULIFLOWER & CURRY OIL
40 min
Makes 10 portions
For more information on the products please check out www.unileverfoodsolutions.co.uk/chef-inspiration/pub-inspiration/news-videos/winning-with-plant-based.html?utm_medium=display&utm_source=TheStaffCanteen&utm_campaign=UK_website_L0reach&utm_term=UFS&utm_content=Veganuary_Recipe_PSP
Ingredients
'cauliflower'
- 300g Cauliflower
- 100ml Coconut milk
'curry oil'
- 20g Knorr Professional Patak’s Balti Paste 1.1kg
- 100ml Rapeseed oil
'to finish'
- 10g Golden raisins
- 5g Micro herbs
- 170g Apple
Method
'scallops'
Cut the caps from the mushrooms then cut the stalks into 2 inch rounds
Score the top of the “scallops” then place into a container. Pour over the caper brine and soy sauce and crumble over the nori sheets.
Cover with cling film and allow to marinade for 30 minutes.
'cauliflower'
Trim the cauliflower into florets then cook in the coconut milk until tender.
Drain the cauliflower but reserve the cooking liquor.
Place the cauliflower and half the liquor into a blender and blitz until smooth (add more liquor if needed).
Place the puree into a squeezy bottle and keep warm until needed.
'curry oil'
Add the Knorr Patak’s Balti Paste and 80ml of the oil to a pan then place on a low heat for 10 minutes
Pass the oil and place into a squeezy bottle for service.
'to finish'
Peel and dice the apple into ½ cm dice.
Pour a little boiling water over the raisins and allow to soak for 10 minutes.
Remove the “scallops” from the marinade and pat dry.
Place the remaining oil into a frying pan and place onto a medium heat.
Add the “scallops” to the pan and cook for 2 minutes on each side until golden
Place the cauliflower puree onto a serving plate then sit the “scallop” on top.
Drizzle over the curry oil then and garnish with the capers, raisins, diced apple and coriander cress.
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