In partnership with the Nordic oat brand aitoglobal I have been experimenting with some of their vegan and gluten free products lately.

As a chef working with street food, I think its really cool to work entirely plantbased sometimes.

By using Aito Oat Milk I made a delicious cauliflower purée which I served with a panko fried chayote (a type of squash), pickled yellow beets, pickled green cauliflower and red shiso leafs. Aito Oat Milk is a great sustainable choice and also gives the purée that texture and creaminess you want.

Panko fried chayote with cauliflower puree, pickled green cauliflower, pickled yellow beetroot and red shiso

Aito Cauliflower purée

Ingredients

  • 1 large cauliflower (cut into florets)
  • 2 medium onions (sliced)
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 litre Aito Oat Milk
  • Salt and white pepper to taste

Method

  1. Put the cauliflower, onions, bay leaf and thyme in a large pan, then pour in the milk to almost cover.
  2. Bring to a simmer and cook for 15-20 mins, or until the cauliflower is completely tender.
  3. Remove the bay leaf and thyme.
  4. Using a slotted spoon, transfer the cauliflower and onion to a blender with a ladleful of Aito Oat Milk, and blend until smoothly puréed.
  5. Season with salt and pepper.

Pickled Yellow beetroot

Ingredients

  • 1kg small yellow beetroot
  • 200g caster sugar
  • 300ml white wine vinegar
  • 200ml cold water

Method

  1. Boil the beetroot for 15 mins until the point of a sharp knife is easily inserted, then leave to cool. Drain, remove the stalks and peel the beetroot.
  2. Then cut the beets into small diced shapes, and pack into a large sterilised jar.
  3. Tip the sugar, vinegar, 200ml cold water, into a saucepan and bring to the boil. Reduce to a simmer and bubble gently, stirring, for 2 mins until the sugar has dissolved.
  4. Pour the hot vinegar mixture over the beetroot, then leave to cool, uncovered. Once cool, seal the jar and keep in the fridge for up to a month.

Pickled cauliflower

Ingredients

  • 1 green cauliflower head
  • 200g caster sugar
  • 300ml white wine vinegar
  • 200ml cold water

Method

  1. Remove the florets from cauliflower. Then crumble into small mini floret heads. Place into a sterilised jar.
  2. Tip the sugar, vinegar, 200ml cold water, into a saucepan and bring to the boil. Reduce to a simmer and bubble gently, stirring, for 2 mins until the sugar has dissolved.
  3. Pour the hot vinegar mixture over the cauliflower, then leave to cool, uncovered. Once cool, seal the jar and keep in the fridge for up to a month.

Panko Chayote

Ingredients

  • 1 Chayote
  • 1 egg
  • 250g Panko breadcrumbs
  • 100g flour
  • Salt to taste
  • White pepper to taste

Method

  1. Peel the chayote with a peeler. Then cut in half length ways and then again into quarters. Slice away the seed. Then cut in half length ways again. You should be left with eight slices.
  2. Place flour on a flat plate season with salt & pepper.
  3. Place egg in bowl, season with salt & pepper.
  4. Place panko on a plate.
  5. Now place chayote pieces into the flour coating evenly. Then dip into the egg mix for even coating. Then place into the panko and coat evenly with the breadcrumbs. Repeat process for all the chyote and set aside.
  6. Now heat oil in a frying pan about 1,5cm deep with oil. You want a medium heat. Carefully place the panko chayote into the oil. Frying gently and turning over until they become golden brown and crisp. Remove from pan onto a plate with paper towel to drain the oil.
  7. Serve with the warm cauliflower puree, and pickled beets and cauliflower.

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