Peel and dice the pumpkin, carrots, ginger and onion, sauté in olive oil, pour in the vegetable stock and cook for about 15-20 minutes until soft. Then puree very finely and stir in the coconut milk. Season to taste with salt, pepper, lemon juice and chili powder.
Place beetroot in boiling salted water (just twist off the cabbage - do not cut, otherwise the tuber will bleed). Cook for 45 - 60 minutes until soft (fork test), allow to cool and mix into a puree. Pour cold into the cream sprayer and fill with two cartridges. Warm up to spray.
Press the samphire for 30 sec. Blanch in boiling water without salt.
Knead the flour, the sourdough mixture, the olive oil, the salt, the sugar, as well as the caraway seeds and thyme with the water to a smooth dough and place in the refrigerator for 24 hours. Then knead again and cut crosswise. Bake at 225 ° C until a core temperature of 98 ° C is reached. Then hold this temperature for 10 minutes.
Herb butter red:
Mix the ingredients well. Place in a piping bag to serve and garnish with dried tomato pieces.
Herbal butter light:
Mix the ingredients well. Place in a piping bag to serve and garnish with coarse grains of salt.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.