Willow Creek

Roasted Cauliflower Panacotta with Olive Biscotti
served with Beetroot and herb dressing
 

73r9PV5Q-hSyfRb-nIssKDKJeB3t_rt3I2kLIMuKLR4

Roasted Cauliflower Pannacotta

1 Head Cauliflower, broken down into florets
1White Onion, peeled and brunoised
250ml Cream
100ml Vegetable Stock
3 Gelatine Leaves, sponged in cold water (soaked)

  • Sauté the onion till transparent and soft add the roasted Cauliflower florets and sauté lightly.
  • Add the Vegetable stock and bring to the boil. The add Cream and bring to the boil.
  • Remove from heat and allow to cool slightly and then blend till smooth.
  • Pass through a chinoise.
  • Heat 50ml Cream and whisk in Gelatine. Mix into the strained cauliflower mixture.
  • Pour into moulds and allow to set over night till firm.

Pickled Beetroot

500g Cooked Beetroot (cut in 1cm x 1cm blocks)

Pickling Liquid:

1 ½ Cups Vinegar (Willow Creek used Cabernet Sauvignon Balsamic Style Vinegar \)
½ Cup Sugar
Willow Creek Estate Blend Extra Virgin Olive Oil, Star Anise, Bay Leaf, Peppercorns

  • Dissolve the Sugar in the Vinegar in a saucepan add all the aromatics.
  • Bring to the boil and remove from the heat.
  • Add the cubed Beetroot and allow the Beetroot to cool in the liquid.

Olive Biscotti

½ Cup Brown Sugar
2 Eggs
225g Cake flour
75g Self Raising Flour
130g Pitted Olives & Roughly Chopped
40g Pine Nuts
Pinch of Salt

  • Whisk Eggs & Sugar.
  • Add Sifted Dry Ingredients.
  • Add Pine nuts & Olives.
  • Mix until dough comes together.

Olive Oil Beetroot Emulsion

500g Raw Beetroot
150ml Willow Creek Directors' Reserve Extra Virgin Olive Oil
50ml White Wine Vinegar (Willow Creek tried this recipe with our Cabernet Sauvignon Balsamic Style Vinegar with success)
2 tsp Sugar

Seasoning

Blitz up Beetroot and Strain.
Emulsify with vinegar, Sugar and Olive Oil to right consistency.

Olive Gel 

140g Olive Puree
140g Water
5g Agar
Pinch Salt
  • Mix all the ingredients together.
  • Bring to a boil and boil for 2-3 min.
  • Set in a tray.
  • Once set, cut the gel into pieces.
  • Blend with 80-100ml water until gel consistency.

Herb dressing

1l Willow Creek Estate Blend Extra Virgin Olive Oil
3 whole garlic cloves
2 sprigs rosemary
3 thyme
1 handful washed parsley
1 handful washed chervil
1 handful washed coriander
1 handful washed dill
Chives
Vinegar to taste (we suggest Willow Creek Cabernet Sauvignon Balsamic Style Vinegar)
Garlic to taste
Salt and pepper
  • In a pot add oil, garlic cloves, rosemary, thyme. Infuse until garlic starts to colour golden.
  • Turn off heat.
  • Stand to cool.
  • In a blender add the infused oil. (Strain the thyme, rosemary and garlic before blending)Add all the herbs, blend until herbs are completely fine. In a bowl, add the herb oil. Stir in vinegar, add salt and pepper.


Thanks to our Chef, Veronica de Canha-Hibbert for this amazing 5 star dish. 

© Copyright Willow Creek 2009, All rights reserved. Design by Marlene Truter Communications | Assembled by Webfactory