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Ingredients

+

Tomato Puree:

  • Olive oil 140 ml
  • Onions, chopped 67 g
  • Tomatoes, chopped roughly 105 g
  • Garlic, cloves, chopped 5 g
  • Oregano, dried 3 g
  • Salt and freshly ground pepper, to taste 2 g

Croquette Potatoes:

  • Onions, chopped 66.7 ml
  • Pepper, red, diced 32 g
  • Mushrooms, Button (Champignons de Paris), chopped 211 g
  • Oil, for deep frying 502 ml
  • Coriander, fresh, chopped for garnish, chopped 13 g
  • Gelatine (leaves), soaked in water 4 pc
  • Potatoes, cooked and mashed 179 g
  • Garlic, crushed 5 g

Pane:

  • Flour, all purpose 100 g
  • Eggs (class extra), whisked 4 pc
  • Salt 5 ml
  • Bread crumbs 300 g

Pickling Mixture:

  • Water
  • Vinegar, white wine
  • Sugar
  • Bay leaves
  • Cinnamon sticks pc
  • Cumin seeds
  • mustard seeds, yellow
  • Whole coriander 3 g

Vegetable:

  • Beetroot, rawcooked and quartered 114 g
  • Mushroom (roughly chopped), potobello, grilled and quartered 20 g
  • Asparagustips, blanched 3 pc

Platting:

  • Corn on the cob, grilled and smoked 1/2 pc 1 pc
  • Oil, Corn(popped pop corn) 125 ml
  • red raddish, mandolin sliced 32 g

Preparation

  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.

Ingredients

+

Tomato Puree:

  • Olive oil 140 ml
  • Onions, chopped 67 g
  • Garlic, clovescrushed 5 g
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    100 g
    Added to cart: Knorr Tomato Pronto
  • Robertsons Origanum 6 x 300g 3 g
  • Salt, to taste 3 g
  • Robertsons Black Pepper , to tatse
    Robertsons Black Pepper
    1 ml
    Added to cart: Robertsons Black Pepper

Croquette Potatoes:

  • Onions, chopped 66.7 ml
  • Pepper, red, finely diced 32 g
  • Mushrooms, Button (Champignons de Paris), chopped 211 g
  • Oil, for deep frying 502 ml
  • Coriander, fresh, chopped for garnish, chopped 13 g
  • Gelatine (leaves), soaked in water 4 pc
  • Garlic, crushed 5 g
  • Robertsons Whole Black Peppercorns , to taste
    Robertsons Whole Black Peppercorns
    1 g
    Added to cart: Robertsons Whole Black Peppercorns
  • KNORR Professional Mash Flakes
    KNORR Professional Mash Flakes
    275 g
    Added to cart: KNORR Professional Mash Flakes
  • Robertsons Whole Black Peppercorns , to taste
    Robertsons Whole Black Peppercorns
    1 ml
    Added to cart: Robertsons Whole Black Peppercorns

Pane:

  • Flour, all purpose 100 g
  • Eggs (class extra), whisked 4 pc
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 ml
    Added to cart: Robertsons Veggie Seasoning
  • Oil, for deep frying

Pickling Mixture:

  • Water
  • Vinegar, white wine
  • Sugar
  • Bay leaves
  • Cinnamon sticks pc
  • Cumin seeds
  • mustard seeds, yellow
  • Whole coriander 3 g

Vegetable:

  • Beetroot, rawcooked and quartered 114 g
  • Mushroom (roughly chopped), potobello, grilled and quartered 20 g
  • Asparagustips, blanched 3 pc

Platting:

  • Corn on the cob, grilled and smoked 1/2 pc 1 pc
  • Oil, Corn(popped pop corn) 125 ml
  • Watercressor any shoot 53 g
  • Vinegar, Balsamicoreduction 5 ml

Preparation

  1. Tomato Puree:

    • Heat olive oil in a pot, add onions and sauté’ until translucent. Add garlic.
    • Add the Knorr Tomato Pronto and Robertson’s Origanum.
    • Cook for about 15 minutes, add seasoning and puree the mixture in the blender, keep for later usage.
  2. Croquette Potatoes:

    • Place 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.
    • Remove the soaked gelatine leaves in water and melt gelatine in the microwave, mix in the prepared mashed potatoes and mushroom mixture.
    • Season withsalt and crushed black pepper.
    • Cool the mixture in the fridge.
    • Weigh 20g each of the mixture, roll into a ball.
  3. Pane:

    • Mix flour and Robertson’s Veggie seasoning together.
    • In three different bowls add seasoned flour, whisked eggs, Knorr Mash Flakes.
    • Place 20g shaped potato balls in flour, egg then Knorr Mash flakes reshaping in the process. Repeat the process once more. Put in the freezer.
    • Keep the croquette potatoes frozen, it helps to keep the shape. Before frying, defrost in fridge 20 minutes before so that they defrost slightly, this help with the distribution of heat through the center.
    • Deep fry until golden brown.
    • Once deep fried, place on a kitchen paper towel to absorb the fat.

  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, dividing into three across the plate. Place the croquet potatoes on top of each puree, arrange the asparagus, mushroom and beetroot on the side of the croquet, add the popcorn, grilled corn, sliced radish and the watercress or micro herbs for garnish.
    • Finish it off with a drizzle of balsamic vinegar around.