Page 82 - UpperCrust e-Magazine Third Quarter 2024
P. 82
HEALTH & WELLNESS | HEALTHY RECIPES
Kerala Vegetable Stew Espuma
Ingredients • 200 ml thick, fresh coconut milk Method
For stew • 100 ml water For stew
• 400 g cauliflower florets • 2 tbsp coconut oil Heat oil in a pan, add cardamom,
• 100 g carrot, cut into cubes • salt to taste clove, peppercorn, cinnamon and
• 100 g potato Add-ons & garnish for espuma allow them to crackle. Add curry
• 50 g green peas • 4 tbsp pineapple-pepper reduction leaves followed by onions and stir-fry
• 1 onion, finely sliced (see note below) for a couple of minutes over medium
• 1 green chilli, slit • 4 tbsp garlic breadcrumbs flame.
• 1 tbsp ginger, made into a paste • 4 tsp black olive soil (see note Add the ginger and garlic pastes
• 1 tbsp garlic, made into a paste below) and slit green chilli and stir-fry for a
• 3 green cardamom, cracked, whole • 1/2 tsp curry leaf powder minute or so more before adding the
• 1 tbsp black peppercorn, whole • 1 tsp crushed black pepper vegetables and continuing the cooking
• 1 cinnamon stick of 1.5” • few fried curry leaves process for a couple of minutes.
• 4 cloves • extra virgin olive oil, to drizzle Add water and coconut milk and bring
• 10 curry leaves • 8 banana chips to a boil. Reduce heat to simmer and
cook for 15 minutes or so until the
vegetables are done.
For espuma
Remove from heat and set aside to
cool. Make a fine puree in a food
processor. Load the mixture into an ISI
cream charger and charge with N2O
cartridge.
Assembly & finishing
Pour 1 tbsp of pineapple reduction in
the base of a martini glasses. Top with
a shot of espuma in each and sprinkle
with garlic breadcrumbs, black olive
soil, curry leaf powder and crushed
black pepper. Repeat the process
once more and garnish with fried curry
leaves and banana chips.
Finish with a drizzle of extra virgin
olive oil.
Note
To make pineapple-pepper reduction
marinade, reduce 500 ml pineapple
juice with 1 tsp crushed black pepper
in a saucepan over medium heat to
1/5th (100 ml). Set aside, allow to cool.
To make black olive soil, pre-heat
oven to 100° C. Take 100 g black olives
(pitted), cut them into halves, place
on a small baking tray and dry in the
oven for 45 minutes. Remove from the
oven, allow them to cool and make a
coarse powder using a blender.
80 | UPPERCRUST | JUL-SEP 2024
