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Tomato Puree:

  • Olive oil 140.0 ml
  • Onions 67.0 g
  • Garlic, clovescrushed 5.0 g
  • Robertsons Origanum 6 x 300g 3.0 g
  • Salt 3.0 g

Croquette Potatoes:

Pane:

  • Flour, all purpose 100.0 g
  • Eggs (class extra), whisked 4.0 pc
  • Oil

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
  • Watercressor any shoot 53.0 g
  • Vinegar, Balsamicoreduction 5.0 ml
  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.