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Tomato Puree:

  • Olive oil 140.0 ml
  • Onions 67.0 g
  • Tomatoes, chopped roughly 105.0 g
  • Garlic, cloves, chopped 5.0 g
  • Oregano, dried 3.0 g
  • Salt and freshly ground pepper 2.0 g

Croquette Potatoes:

  • Onions 66.7 ml
  • Pepper, red, diced 32.0 g
  • Mushrooms, Button (Champignons de Paris), chopped 211.0 g
  • Oil 502.0 ml
  • Coriander, fresh, chopped for garnish, chopped 13.0 g
  • Gelatine (leaves), soaked in water 4.0 pc
  • Potatoes, cooked and mashed 179.0 g
  • Garlic, crushed 5.0 g

Pane:

  • Flour, all purpose 100.0 g
  • Eggs (class extra), whisked 4.0 pc
  • Salt 5.0 ml
  • Bread crumbs 300.0 g

Pickling Mixture:

  • Water
  • Vinegar, white wine
  • Sugar
  • Bay leaves
  • Cinnamon sticks pc
  • Cumin seeds
  • mustard seeds, yellow
  • Whole coriander 3.0 g

Vegetable:

  • Beetroot, rawcooked and quartered 114.0 g
  • Mushroom (roughly chopped), potobello, grilled and quartered 20.0 g
  • Asparagustips, blanched 3.0 pc

Platting:

  • Corn on the cob, grilled and smoked 1/2 pc 1.0 pc
  • Oil, Corn(popped pop corn) 125.0 ml
  • red raddish, mandolin sliced 32.0 g
  1. Tomato Puree:

    • Heat the oil, add onions and saute’ the onions and garlic.
    • Add the tomato and Oregano.
    • Cook for about 15 minutes, add seasoning and puree the mixture in the blender, keep for later.
  2. Croquette Potatoes:

    • Place olive oil in a pot, add onions, peppers, mushrooms, garlic and fry for about 5 minutes, add seasoning, remove from heat then add coriander and truffle oil.
    • Melt gelatine in the microwave, mix in the potato mash, add in the cooked mushroom mixture.
    • Cool the mixture in the fridge.
    • Roll the croquette (20g each) and most importantly you must coat in eggs and bread crumbs twice, reshaping in the process. Put in the freezer.
    • Keep the croquette frozen, it helps to keep the shape. Before cooking the croquette take them out of the freezer 20 minutes before so that they defrost slightly, this help with the cooking of the croquette in the center.
  3. Pane:

    • In three different bowls add flour, whisked eggs, bread crumbs and an extra tray to line the croquet once paned.
    • Once cooked place in a kitchen paper towel to absorb the fat. Hold in the warm area.

  4. Pickling Mixture:

    • Place all the pickling mixture ingredients in a pot, bring to boil and simmer for about 30 minutes.
  5. Vegetable:

    • Cool down and add the asparagus, mushrooms and beetroot.
  6. Platting:

    • Place the tomato puree on a plate, drag across the plate. Followed by the croquet on top of the puree, arrange the asparagus and beetroot on the side of the croquet, add the popcorn, grilled corn, sliced radish and finishing it off with the watercress or micro herbs for garnish.