Here’s a savoury cake with healthy veggies, ripe avocados, micro greens, fragrant herbs and white wine! An epicurean recipe by Chef Neeraj Tyagi, Director of Culinary, Pullman & Novotel New Delhi Aerocity to brighten up your workdays.
Ingredients
Broccoli Cake
Quinoa 200 gm
Broccoli 500 gm
Potato 100 gm
Emmenthal Cheese 100 gm
Onion 50 gm
Garlic 20 gm
Thyme few Sprigs
Butter 15 gm
Salt to taste
Black pepper to taste
Avocado Gel
Ripe Avocado 200 gm
Liquid Glucose 20 gm
Lemon Juice 10 ml
Salt to taste
Citrus Sauce
Heavy Cream 200 ml
Onion 20 gm
Leeks 20 gm
Garlic 10 gm
Olive Oil 10 ml
White wine 50 ml
Salt to taste
Zucchini taglia
Zucchini 100 gm
Onion 10 gm
Butter 20 gm
Water 20 ml
Salt to Taste
For Garnish
Baby pok choy 100 gm
Micro Greens
Method
For Broccoli Cake
- Wrap the potatoes in an aluminium foil and roast at 160 degree Celsius for 45 minutes. Once done peel and grate the same.
- Wash quinoa in running water and cook the same in boiling water. Blanch the broccoli florets.
- Take a pan and sauté finely chopped onion and garlic. Add grated potato to the same and season the mixture well.
- In a bowl mix grated potatoes, boiled quinoa, blanched broccoli along with grated Emmenthal cheese and season the mixture as required.
- Mould the above mixture in a round disc with the help of SS mould.
- Crush the toasted Quinoa and crust the cake on both sides before cutting into half. Shallow fry the cake in olive oil until golden brown and cook it in a pre-heated oven for 3-4mins at 200 degree celsius.
For Avocado Gel
Blend all the ingredients to a fine puree. Strain the same and keep it ready in a piping bag.
For Citrus Sauce
Take onion, leeks & garlic in a pan with olive oil. De-glaze the same with white wine, and add thyme. Add heavy cream and let it simmer for 10mins. Remember to avoid boiling. Strain the mixture, blend and season the sauce.
For Zucchini taglia
Slice the zucchini to get medium thick slices. Make a butter emulsion with the remaining ingredients. Cook zucchini taglia in emulsion.
For Garnishing
Clean the pok choy, blanch it and finish it above the emulsion. Wash and pat dry the greens for garnish.
For Final Plating
Plate all the components in the centre of a plate and pour hot sauce. Top it with greens and avocado puree.
Delight your taste-buds with this lip-smacking cake!
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