Sunday, 22 June 2014

Pop up restaurant

Yesterday, my friend and I, hosted our first popup restaurant.  It was fantastic - but we took very few pics as we were too busy.  This is the gluten free scone with smoked mackeral pate, beetroot jam and horseradish cream.  It was followed by vegan moussaka, coleslaw and green salad, and finished with strawberry and rhubarb, hazelnut crumble with ginger ice cream.

Gluten free scones

Rub olive oil spread into self raising gluten free flour with a teaspoon of baking powder (it really needs extra raising agent), salt.  When is resembles breadcrumbs form into a soft dough with an egg and a splash of soya milk.  Bake at 180 for about 12 minutes.

Mackeral pate

Zizz 3 packets of flaked mackeral fillets and 1 box of medium tofu until smooth.  Add black pepper and a squeeze of lemon juice.  Chill.

Beetroot jam

2 red onions, finely chopped and sauted off in olive oil.  Finely chopped beetroot - about 8.  A handful of sugar, a splash of red wine, a few chili falkes and a good splosh of sherry vingar - simmer to let flavours meld - add water if it gets too think.

Horseradish cream

Grate about 1 inch horseradish root finely.  Add 1/2 carton double cream, salt, pepper and a squeeze of lemon juice.  Taste to adjust.

Vegan moussaka

Potatoes, peeled boiled and cut into thick slices.
Sauce 3 chopped onions sauteed in olive oil, add chopped celery, chopped red pepper, courgettes and mushrooms.  Add red lentils, a good few herbs, lots of garlic and a few chili flakes.  Add a splash of red wine, some vegan bouillon, 2 tins of chopped tomatoes and water.  Simmer, stir, simmer, season etc.  I added a teaspoon of cinnamon at the end to ring the changes.
Make a litre of white sauce with soya milk (I just thickenned with cornflour, but could have done a bechamel) flavoured with bay and nutmeg.
Put the moussaka together - lentils, sauce, then potatoes - drizzle with olive oil and bake for an hour until top is crisp and golden.

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