John Myers
Contents
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Ingredients
For the pumpkin soup:
- 800 g Hokkaido pumpkin
- 600 g Carrots
- 1 Pc. Onion
- 2 cm Ginger
- Olive oil
- 1 l Vegetable broth
- 500 ml Coconut milk
- Salt pepper
- Lemon
- Chili
For the beetroot espuma:
- 2 Pc. Beetroot
- 0,5 tsp Lecithin
- Salt
For the samphire:
- 250 g Samphire
For the rye bread:
- 600 g Sourdough
- 700 g Rye flour
- Water
- 50 g Olive oil
- 2 tsp Salt
- 2 tsp Brown sugar
- Caraway seed
- Thyme
For the red herb butter:
- 250 g Margarine
- Tomato paste
- Chopped herbs
- Dried tomatoes
- Pressed garlic
- Salt pepper
For the light herb butter:
- 250 g Margarine
- 2 Pc. Garlic cloves
- Herbs (parsley, basil)
- Salt pepper
Instructions
Pumpkin soup:
- 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.
Beetroot Espuma:
- 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.
Samphire:
- Press the samphire for 30 sec. Blanch in boiling water without salt.
Rye bread:
- 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.
Nutrition
Serving: 100gCalories: 188kcalCarbohydrates: 18gProtein: 2.3gFat: 11.9g
