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https://www.lifestylefood.com.au/recipes/23067/heirloom-vegetable-mezze-plate

LifestyleFOOD.com.au

Heirloom Vegetable Mezze Plate

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Ingredients

  • 1 corn cob, cut into chunks

  • 4 pencil leeks, trimmed and soaked in cold water to remove grit

  • 2 tbsp olive oil 

  • 4 baby yellow and green zucchini, cut in half lengthways

  • 4 zucchini flowers, stamens removed 

  • 4 purple runner beans, finely shredded

  • 12 baby cavolo nero leaves

  • Flat-bread, to serve

  • Pickled heirloom vegetables

  • 250 ml water

  • 150 ml rice wine vinegar

  • 50 ml Chardonnay vinegar

  • 2 tbsp caster sugar

  • 1 tsp salt

  • 1 tbsp whole black peppercorns

  • 2 tsp yellow mustard seeds

  • ½ tsp coriander seeds

  • ½ long red chilli

  • Carrot puree

  • 400 gm white, yellow and orange carrots, peeled

  • 50 gm butter, coarsely chopped

  • 1 tbsp honey

  • 1 tsp roasted ground cumin

  • Mangle wurzle puree

  • 400 gm mangle wurzle, peeled and cut into chunks

  • 50 gm butter, coarsely chopped

  • Tomato vinaigrette

  • 4 assorted heirloom tomatoes, peeled and coarsely chopped

  • 1 tbsp red wine vinegar

  • 1 tbsp extra-virgin olive oil

  • 1 whole clove

  • 1 cm knob of ginger, peeled and thinly sliced

  • 1 fresh bay leaf 

  • 6 assorted coloured carrots, peeled and thinly sliced into rounds

Method

  • 1.

    To make the pickled heirloom vegetables, combine the water, vinegars, sugar, salt, spices, chilli, ginger and bay leaf  in a saucepan, bring to the boil over high heat, stirring to dissolve sugar. Strain to remove solids, return to the pan, add carrot, remove from heat and leave to steep until ready to serve or refrigerate in a sterile container for up to 1 month. 

  • 2.

    To make the carrot puree, combine the carrots in a saucepan with the butter and a pinch of sea salt, cover generously with water, bring to the boil over medium-high heat, reduce heat to medium and simmer until carrots are tender (8-10 minutes). Drain, transfer to a food processor, add honey and cumin and process until silky smooth season to taste with sea salt and freshly ground black pepper. Transfer to a squeeze bottle and keep warm.

  • 3.

    To make the mangle wurzle puree, combine the mangle wurzle in a saucepan with the butter and a pinch of sea salt, cover generously with water, bring to the boil over medium-high heat, reduce heat to medium and simmer until mangle wurzle is tender (8-10 minutes). Drain, transfer to a food processor, process until silky smooth season to taste with sea salt and freshly ground black pepper. Transfer to a squeeze bottle and keep warm.

  • 4.

    To make the tomato vinaigrette, puree the tomatoes in a small food processor until smooth, strain through a sieve, pushing it through with the back of a wooden spoon (discard seeds), add vinegar, olive oil and a pinch of sea salt and set aside.

  • 5.

    Blanch the corn in a large saucepan of boiling salted water until just tender (4-5 minutes), remove with a slotted spoon and set aside. Blanch leeks in the same saucepan until just tender (2-3 minutes), drain, refresh in iced water, drain again and set aside

  • 6.

    Heat a char-grill pan over high heat until hot. Brush the corn, leek and zucchinis with oil, season to taste with sea salt and sprinkle with salt and grill, turning occasionally until tender (2-3 minutes). Cut the corn off the cob and set aside.

  • 7.

    To serve, squeeze dollops of the two purees around the large serving platter. Drain some of the pickled vegetables and pile on top along with the other raw and grilled vegetables. Drizzle with the tomato vinaigrette and serve with flat bread.

Notes

Note - Mangle wurzle is a root vegetable first cultivated for feed stock. It’s best eaten when young it looks like a small yellow daikon radish, it has white flesh, its very sweet and crunchy and the leaves are edible too. And much like a beetroot it can be roasted, steamed, boiled, pureed and pickled.

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