Steamed Cauliflower, Broccoli, Hazelnuts, Confit Garlic and Onion Oil
Steamed Cauliflower, Broccoli, Hazelnuts, Confit Garlic and Onion Oil
Cooking Mode:
Steam
Equipment
- Mixing Bowl
- Chef Knife
- Mortar and Pestle
- Small Saucepan
- Solid and Perforated Baking Tray
- Paper Towel
- Foil
Ingredients
Ingredients- 1 Bunch Broccolini Tips
- 1/4 Cauliflower
- 5-6 Cloves Garlic
- 60-80gm Hazelnuts
- Salt
- Roasted Onion Extra Virgin Olive Oil
- 2 Sprigs Sage
- 3-4 Sprigs Thyme
METHOD
Pre-heat the oven to 180 degrees combi mode. Place the hazelnuts on the solid tray and into the oven for 6-8 mins
Peel the garlic and place the pot and pour over oil so that it covers the cloves, wrap the pot tightly in foil and set aside Cut away the broccolini tips and florets of the cauliflower and place on a steam stray and set aside also
Once the hazelnuts are roasted remove from the oven and change the oven setting to steam 90 degrees and place the pot of
garlic in for 50mins
Rub the hazelnuts between sheets of paper towel to remove the skin and place into a mortar and pestle slightly crush the hazelnuts and place into a large mixing bowl
Once the garlic is done remove from the oven and set aside. Place the vegetables in the oven and cook on steam setting 100 degrees for 7 mins
Spoon out 3-4 cloves of garlic and add to the hazelnuts and slightly crush them with the spoon, pour over some oil and mix well
Once the vegetables have steamed remove and mix through the hazelnut mix, season well and serve in a large bowl
Peel the garlic and place the pot and pour over oil so that it covers the cloves, wrap the pot tightly in foil and set aside Cut away the broccolini tips and florets of the cauliflower and place on a steam stray and set aside also
Once the hazelnuts are roasted remove from the oven and change the oven setting to steam 90 degrees and place the pot of
garlic in for 50mins
Rub the hazelnuts between sheets of paper towel to remove the skin and place into a mortar and pestle slightly crush the hazelnuts and place into a large mixing bowl
Once the garlic is done remove from the oven and set aside. Place the vegetables in the oven and cook on steam setting 100 degrees for 7 mins
Spoon out 3-4 cloves of garlic and add to the hazelnuts and slightly crush them with the spoon, pour over some oil and mix well
Once the vegetables have steamed remove and mix through the hazelnut mix, season well and serve in a large bowl
HINTS & TIPS
Confit garlic can be done ahead of time and will keep in the fridge for 2 weeks if submerged in oil
Try infusing oil with other flavours like nuts or ginger, keep the temperature low and even to ensure the oil does not get too hot and scald the ingredients your using to infuse
Try infusing oil with other flavours like nuts or ginger, keep the temperature low and even to ensure the oil does not get too hot and scald the ingredients your using to infuse
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