JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD|
Sauvignon Blanc Wines
were judged with Whole Roasted Cauliflower with Cashew puree, Buckwheat and Dukkah
As presented by Celebrity Chef MICHAEL MANNERS
Click on Image to enlarge
2 heads of
cauliflower, boiled 15 min in stock and bay leaf
cauliflower florets for sauce
200g raw cashew
soaked overnight in veg stock or coconut milk
1 tbsp Dijon
1 cup veg
stock/coconut milk (depending on desired texture)
2 tbsp dukkah
1. Soak the cashew
in water overnight.
2. Drain cashew,
blend them with stock, Dijon, and lemon until smooth. Adjust salt to taste.
3. Cut the
cauliflower into 2 cm thick “steaks”. Blanche them for 5 minutes and transfer
into cold (preferably iced) water.
4. Heat up a large
skillet and fry the cauliflower steaks with salt until both sides are light
5. In a small pan,
fry the buckwheat seeds until they get brown. Add salt and the juice of half
lemon just before finishing it.
To Serve –
1. Smear the cashew puree on a plate and place
the cauliflower on it.
2. Add buckwheat,
olive oil , dukkah, and salt on top.
Click to review previous Chefs’ food recipes for this Category of Wines.
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