I do like to understate things rather than over egging them. I’d much rather have a surprise than a disappointment any day. If this dish read as it does on the menu, there wouldn’t be much to write home about. Once I tell you that this dish is made up of malted cauliflower puree, pernod and tarragon raisins, fondanted cauliflower, cauliflower crisps, mint oil and a few fried capers. I’d say this was something to get excited about.
This dish is listed as a starter, but it would make an excellent main course for a vegetarian.
- 2 large Cauliflowers
- 500ml Milk
- 7g Yeast
- 50g Butter
- 500g Green Grapes
- 50ml Pernod
- Bunch Tarragon
- 50g Sugar
- 60ml Lemon Juice
- 300ml Water
- 50g, rinsed. Capers
- 50g Mint
- 100ml Oil
- Start the raisins. Bring the water, pernod, lemon juice, tarragon and sugar to a boil. Take off the heat and then add the grapes. Leave to infuse for an hour. Set the oven to 100°c. Put the grapes in one layer and cook for four hours. Reserve the infused liquid.
- Take one of the cauliflowers, cut off all the large florets. With the remaining pieces and stalk chopped finely add to the milk and simmer for 8 minutes. Add the yeast and stir for 5 minutes. Puree with a stick blender and add some seasoning to taste. Cook slowly until it turns a greyish colour.
- For the mint oil, puree the mint and oil together. Place a piece of kitchen towel in a sieve and pour the oil in. Let it drip through of its own accord.
- For the cauliflower crisps. Cut some of the larger florets in half. Slice on a mandolin and pat dry on kitchen paper. Deep fry at 180°c until the edges begin to curl up. Drain and season as soon as they come out of the fryer.
- Cut all the other florets in half. Melt the butter in a pan and cook the florets in the butter for 10minutes.
- At the last moment fry the capers in a touch of oil.