Here at The Ingredients Consultancy we have been doing a lot of work on flavour and textural development in the vegetarian/vegan product ranges utilising our ingredients. Last week at food matters live, we demonstrated to the masses just how much flavour, umami we can achieve with the added benefit of a textural improvement.
To show this in application we tasked our Culinary Master Leigh Richards with developing a recipe to showcase.......
Pan Fried Cauliflower steak, Purple broccoli, Spinach, Pomegranate, Chimmi Churri (serves 4)
Remove outer leaves of the 2 cauliflower ensuring to leave the centre stem in
Slice into thick slices, approx. 2 – 2.5cm
Vac pack in a Shio Koji/Water solution of 60:40
Place into a pre heated sous vide at 54 degrees for 2 hours (this allows the cauliflower to relax and allow the Liquid Shio Koji to penetrate the steak)
Chimmi churri sauce preparation
30g fine diced shallot
6g diced red chilli
3 garlic cloves – crushed or very finely chopped
2 TBSP red wine vinegar
1 TSP Sea salt
50g Finely chopped flat leaf parsley
50g Finely chopped basil
150ml Extra virgin olive oil
Mix everything together apart from the oil, and leave to stand for 10 mins
Whisk in the oil
Chill overnight before use
Spinach (1 bag 240g)
Purple sprouting broccoli (1 pack)
Lightly blanch in lightly seasoning boiling water
Finish in a frying pan with 10ml vegetable oil until a nice golden colour
Season with salt and lemon juice
The liquid Shio Koji adds a massive flavour boost given its high glutamate content making the cauliflower taste spectacular!
The Naturally occurring Amylase helps to tenderise the stem giving the cauliflower a much improved texture for the consumer!
If you want more information please do not hesitate to contact us!