This time around we will be combining some lovely sourdough and our very own Pate, which is made from fresh oyster mushrooms. We enthusiastically enhanced the dish with seasonal, young, fragile and innocent little veggies. The tender veggies are cooked only slightly, in order to maintain their flexibility, color, shine and last but not least, nutrients. While putting the dish together we also included a creamy puree, which balances the tastes nicely.
The vegetable demi glace might take some time to prepare, but the resulting taste bud sensation is unmatched. To make a long story short: this dish might take all morning to prepare. Therefore, this is a recipe that is tailor made for all of you who would like nothing more than a relaxing, culinary, weekend adventure in your kitchen.
DOUBLE PULLED SOURDOUGH
200 g of white wheat flour
100 g of water
40 g of fluffy and bubbly yeast
4 g of salt or two generous pinches
TEST PREPARATION
Knead all the ingredients into a more compact dough. Cover tightly and leave for about 3-5 hours at room temperature. After that put the dough cool environment overnight.. The dough will rise a little, which is perfectly fine.
FILLING WITH OYSTER MUSHROOM PATE
1 glass of Pate spread
If you lack our delicious Pate, you can always prepare your very own filling.The fastest way to prepare a savory filling is to bake some vegetables in the oven. You can use 250 g of sweet potatoes, 250 g of butternut squash and 500 g of onions, along with 500 g of fresh oyster mushrooms. Season the vegetables beforehand with smoked paprika, garlic powder, salt, pepper, thyme and coriander seeds.Add some olive oil to the mix and bake in the oven for about 30 minutes at 180 C.
At the end, we suggest adding about 500 ml of white wine to the vegetables and then to continue baking for another 5 minutes until the alcohol evaporates completely.
CELERY ROOT PURE
1 celery root
2 dcl of oat milk
Fresh ginger
Salt, pepper
Mix oat milk, fresh ginger and spices in a food processor until smooth. Trim the celery root and cook the core in the milk for about 20 minutes or until the meat is completely soft. Blend the entire mix in a processor until smooth.
VEGETABLE DEMI GLACE
3 carrots
2 onions
1 celery root
Cherry tomatos
A whole head of garlic
Kombu seaweed (optional)
Tomato concentrate
Olive oil
3 dcl Red wine
5 dcl of water
1 dcl tamari sauce
Thyme
Chop the vegetables and mix them in a bowl with all the spices, tomato concentrate and oil. Mix everything well, massage the vegetables until they get nice and relaxed. Put the lovely veggies in a tray and bake for about 45 minutes at 170°C. It is very important to monitor the cooking process and roast the vegetables until the sugars caramelize properly, while being careful not to burn the vegetables. This will give the sauce a deep and aromatic flavour. Scrape the vegetables from the tray into a large bowl, add the seaweed, wine, tamari sauce and water. Add a generous amount of fresh spices, if you have them available.
Cook for a minimum of 90 minutes and then use a strainer to separate the liquid from the rest. For a natural reduction, you will have to cook for at least another 90 minutes. If you prefer a faster version we suggest thickening the sauce with some corn or rice starch. Additionally, you can adjust the acidity at the very end with some of your favourite vinegar.
SEASONAL VEGETABLES “LA BLANCHE”
Go to the nearest market and buy young seasonal vegetables. We chose red radish, baby carrots, some greens and beetroot. The vegetables can be steamed or blanched in salted water in order to soften them slightly. Alternatively you can slice them raw and sprinkle them with some lemon juice and salt.
ASSEMBLING
Flour the work surface well. Roll out the dough thinly to a maximum thickness of 2 mm. Spread the filling evenly over the entire surface. We are only leaving the bottom edge of about 2 cm without filling so that it can be closed after rolling. Roll the dough with the filling in the form of a roll. The last two centimeters of the dough can also be coated with water so that dumplings will stick together nicely.
Place the stuffed dumplings on some food foil. Divide it into two parts for easier handling. Seal each part well, wrap it in food foil, tie the ends. Place in boiling water and cook for about 25-35 minutes on medium-high heat.
When dumplings are cooked, let them cool off a little, which will make them easier to cut. Then they are cut into slices and lightly fried in a pan. If you want the crust to be nice and crispy, feel free to add some fat in the pan.
A delicious and fermented bon appetit,
Martin and Anita
PHOTO: @sourdough_mania
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