Saturday, 3 December 2011

Rocket and Roses Butternut & Savoy Tower with Almond Chilli Drizzle

Kitchen Play List: The Kinks ~ The Greatest Hits Album

I have had this idea floating around in my head for a while but never actually remembered to leave enough butternut to test it out. However this week I had a sizable one so remembered to cut off a chunk for playing with later. lol. Whoever said you shouldn't play with your food is so wrong...that's how I come up with some of my favourite recipes. lol. 

Rocket and Roses Butternut & Savoy Tower with Almond Chilli Drizzle
I've played with all the ingedients this week and have come up with this starter. And I'm very happy with it. I wasn't sure if the butternut would cook well and if the savoy would be too bitter and then when I decided it needed a drizzle...would that go with the other two? But in my humble opinion..I think it does. I also love how it looks all plated together and it's exactly how I had pictured it in my mind. Not sure if that backs up people's thoughts that my mind must be a very strange place? lol Ah well...

The results were to quote My Love.."Yum!.." Helpful, eh? Butternut was tender and sweet..the savoy slightly bitter and gave a great contrasting texture and the drizzle brought a richness and hit of heat from the chillies. We greatly enjoyed them..Phew! lol 

They didn't stay there for I was so happy they worked!
Rocket and Roses Butternut & Savoy Tower with Almond Chilli Drizzle (Original recipe from the Rocket and Roses Vegan Kitchen) Serves 2
6 slices of butternut approx 1/4 inch thick, peeled and from the stalk end
1 tbsp chilli oil
6 dark savoy leaves, stalk removed and finely shredded
1 garlic clove, crushed
4 tbsp veggie stock
4 tbsp water
salt and black pepper to season to taste

Heat a griddle pan over a medium heat. Clean off the butternut slices and using a straight edge cookie cutter circle cut out 6 x 3" circles and discard the trimmings. Using a pastry brush, brush each circle with a thin layer of chilli oil, front and back. Then place on the hot griddle pan. Cooking for 5 minutes on the first side and then flip them and cook for approx 4 minutes on the second side. Or until the butternut slices are tender. Be careful with them as they will be delicate if cooked for too long. 

In a small skillet heat the remaining chilli oil and add the garlic to it and cook carefully until the garlic is fragrant. Add the savoy and stir well to coat the cabbage pieces in the garlic and chilli oil. Add the stock and then cover and leave to cook for 5 minutes. If the cabbage has dried out and is still needs a few minutes longer cooking time...add the water and season well to your personal taste and cover and cook for a further 4 minutes. Or until the savoy is cooked to your preference. 

Place one slice of the butternut on the bottom of your serving plate. Then using tongs, place a nest of cabbage in the centre of the circle. Repeat this layering until you have the third circle on top and gently press them down to settle.  Take a few of the remaining cabbage shreds to scatter around the tower. 

Then drip or drizzle the warm Almond Chilli Drizzle over and around the tower and serve. 

A slightly different is! lol
 NB: The butternut, savoy and dressing could all be made the day before serving and just heated through before assembly to keep things easy! ~R~ 

Rocket and Roses Alomond Chilli Drizzle
Rocket and Roses Almond Chilli Drizzle Makes approx 1/2 pint
(Original recipe from the Rocket and Roses Vegan Kitchen)

8 tbsp ground almonds
1/2 tsp chilli flakes
1/2 tbsp Rotina Healthier Cooking Oil or oil of choice
1 tbsp lemon juice
2 tsp tomato paste
1 pinch of sugar
8 tbsp water

Place all ingredients into a blender and blitz until smooth. Adjust water to your personal preference of thickness. 

Hope you enjoy this like we did..