John Myers
Butternut and Hokkaido with walnut-Kashmir Brittle
The perfect butternut and hokkaido with walnut-kashmir brittle recipe with a picture and simple step-by-step instructions.
- 1 Butternut squash
- 1 Hokkaido
- 30 g Sugar
- Walnuts
- 0,5 tsp Kashmir curry
- Cinnamon blossom spice
- Long pepper
- Pimento
- Pimenton de la vera
- Cold pressed sunflower oil
- 1 g Xanthan gum
- Salt
- Peel the butternut squash and cut into thin slices. Dice Hokkaido. Vacuum both and cook in a water bath for 25 minutes. The butternut squash is cooked with the spices, Hokkaido only with salt and a little sunflower oil. If you don’t have any equipment for Sous Vide, you can take ziplock bags and put them closed in a pot and cook the whole thing on the stove.
- Mix butternut squash slices with xanthan gum in a high-performance mixer for a smoothie.
- Smoke the hokkaido cubes.
- Melt the sugar in the pan, add the walnuts, let it caramelize. Season with the curry powder. It should really only be a mild curry so that the walnuts are not knocked out in terms of taste. Chop coarsely.
- There was also black venere rice cooked 1: 2 in vegetable broth.
- We have a creamy consistency and warm spices in the puree, crunchy nuts with curry heat and umami, sweetness from the caramel of the nuts and a pork work.
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