Etikett: #streetgastronomyblog

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Warmed figs with cinnamon & ginger crumble and crème diplomat.

This delicious recipe is created in partnership with the Nordic Oatbrand aitoglobal. 

I do have a sweet tooth and particularly like warm seasonal fruits for dessert. And trust me, you do want to bake these warmed figs with cinnamon & ginger crumble and Crème Diplomat (a lighter version of Crème Pâtissière)!

For this dessert I have used Aito Oat Cuisine, Aito Oat Milk and Aito Oat Whipping Cream to make the Crème Diplomat, all three great dairy free choices for a light and creamy pastry cream.

For the Creme patissiere

Ingredients

  • 300ml Aito Oat Milk
  • 150ml Aito Oat Cuisine
  • 3 egg yolks
  • 50g white caster sugar
  • 3 tbsp cornflour
  • Vanilla pod

Method

  1. Pour the Aito Oat Milk and Aito Oat Cuisine into a saucepan and whisk together. Heat until just simmering, then remove from the heat.
  2. Place the egg yolks into a bowl with the sugar and corn flour, whisk together until smooth.
  3. Pour over the milk mixture, mix, then pour back into the saucepan passing the mixture through a sieve.
  4. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Important to gently whisk continuously.
  5. Pour the thickened crème patisserie into a bowl. Cover the surface with cling film and chill.

Crème diplomat 

Ingredients

  • 150ml Aito Oat for Whipping
  • 2 tbsp powdered sugar

Method

  1. With an electric whisker beat the Aito Oat for Whipping until foamy.
  2. Add powdered sugar, and continue beating on medium speed until stiff peaks.
  3. Add to the pastry cream a few tablespoons of Aito Oat for Whipping. Whisk gently but thoroughly.
  4. Add the remaining Aito Oat for Whipping and fold into the crème patisserie. Important to keep in light and airy. Place the diplomat cream into a pipping back and store in the fridge ready to use.

 Cinnamon & ginger crumble

Ingredients

  • 225g margarine, softened (vegan)
  • 110g Caster sugar
  • 275g Plain flour
  • 1 tsp ginger powder
  • 1 tsp cinnamon powder

Method

  1. Preheat the oven at 170c.
  2. Cream the margarine in a food mixer until it is soft. Add the sugar and beat until the mixture is light and fluffy. 
  3. Sift the flour into the mixture and add the ginger & cinnamon powder. Bring the mixture together until it forms a dough. Then use your hands to form into a ball.
  4. Using your hands, make small sized balls and place them slightly apart from each other on a tray with grease proof paper. With two fingers gently flatten the balls. Bake them in the oven for around 15 mins until they are golden brown.
  5. Place the cookies onto a cooling rack and leave them there for around 15 mins.
  6. Once cool break up cookies into smaller bits. Place in food processer and pulse for 30 seconds or until you have a fine crumb mix.

 Warmed Figs

Ingredients

  • Ingredients
  • 8 ripe figs
  • 1 tbsp dark rum
  • large knob of margarine (vegan)
  • 4 tbsp clear honey
  • 30g roasted hazelnut bits
  • 1 tsp ground cinnamon

Method

  1. Heat the oven 180c.
  2. Cut a deep cross in the top of each fig then ease the top apart like a flower.
  3. Place the figs in a baking dish and drop a small piece of the margarine into the centre of each fruit.
  4. Drizzle the honey and rum over the figs, then sprinkle with the nuts and cinnamon.
  5. Cook in the oven for 5 mins until figs are softened and the honey and butter make a sauce in the bottom of the dish.
  6. Serve warm, with biscuit crumbs, crème diplomat and drizzle the rum & honey sauce over the figs.
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Aito recipe smoked pancetta, Prawn & corn chowder

This is another dish in partnership with aitoglobal, a Nordic Oatbrand with a selection of plant based products for cooking, baking & snacks.

For this dish, perfect for autumn nights for the family to share I used Aito Oat Cuisine- a great dairy free choice which also gives the chowder a rich and creamy texture. As a chef working with street food, I love to cook hearty dishes for everyone sharing. No fancy plating just dig in!

Ingredients

  • 150g smoked pancetta diced
  • 3 garlic cloves minced
  • 400g large shrimp, de-veined and tails removed
  • 100g large whole shrimp
  • 2 whole corn
  • 3 large carrots cut into chunks
  • 2 pieces celery, diced
  • 1 yellow onion diced
  • 1 teaspoon smoked paprika
  • 1 bayleaf
  • 1 teaspoon salt, or to taste
  • ½ tsp thyme
  • ½ tsp oregano
  • 100g fresh parsley
  • ¼ tsp red pepper flakes
  • 500g baby red potatoes, quartered
  • 750ml chicken stock
  • 250ml Aito Oat Cuisine

Instructions

  1. Place a grill pan on stove and heat on high heat.
  2. Remove the husk from the corn. Brush with a little oil. Place corn into the hot pan. Char all the sides of the corn. Remove from the pan.
  3. With a knife remove the charred corn kernels from the corn and set aside for later.
  4. Add the pancetta to a large pot and cook over medium-high heat for 4-8 minutes until crisp. Remove from the pot to a towel-lined plate and set aside.
  5. Add the diced onions to the pot and cook over medium heat until translucent.
  6. Add half the corn kernels. As well as the carrots, celery, bay leaf, paprika, salt, pepper, thyme and oregano. Cook for 2 minutes to start bringing out the flavours.
  7. Now add potatoes, and chicken stock and stir to combine. Bring to a simmer.
  8. Place the remaining corn kernels into a blender. Pour a large ladle of the hot broth from the cooking pot. (try to have just the liquid not any of the vegetables) Blend until you have a thick and creamy texture. Pour the creamy corn into the pot and stir together. Simmer for 10 minutes or until potatoes are cooked.
  9. Now add the deveined prawns to the pot and half the pancetta to the pot. Gently cook for 2 minutes.
  10. In a separate frying pan. Add a little oil and season the whole prawns with slat and pepper. Fry the prawns on each side for 2 minutes and until they turn pink and golden. Remove from the pan.
  11. Now to finish the chowder pour in the Aito Oat Cuisine and stir for one minute. Remove from the heat and transfer the chowder to a serving dish. Sprinkle the remaining pancetta over. Place the fried whole, prawns over the top. Then sprinkle with the chopped parsley.

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

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.