QUINOA AND BREAD FRUIT GALETTE Cauliflower and broccoli couscous, ginger infused cherry tomato, saffron coconut sauce
Serves 10
Ingredients for quinoa and breadfruit galette
100 cooked quinoa
600-gram breadfruit
35-gram vegan butter
10-gram garlic
8-gram fresh thyme
Salt and pepper to taste
Instructions:
Step 1
Preheat oven to 200°C. Brush a baking tray with a little bit of the vegan butter.
Step 2
Peel and slice the bread fruit 2 mm thin, line the base of the pan with a layer of the breadfruit slices, overlapping slightly. Brush with the melted vegan butter. Sprinkle over 20 grm of the cooked quinoa and season with salt and pepper. Repeat layers 4 times to make a total of 5 layers.
Step 3
Bake, uncovered, for 50 to 55 minutes or until breadfruit are tender when tested with a tip of a paring knife. Cut into desired shapes.
.Ingredients for cauliflower and broccoli couscous
200-gram cauliflower head
200-gram broccoli
16 ml olive oil
20-gram onion, finely chopped
8-gram garlic cloves, minced
12-gram ground cumin
16-gram ground coriander
4-gram turmeric
25 ml lemon juice
Salt and pepper to taste
Instructions:
Step 1
Cut the cauliflower and broccoli into florets and place them in a food processor. Pulse until the cauliflower and broccoli resembles like couscous texture.
Step 2
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, sauté until they become translucent and fragrant. Add the ground cumin, ground coriander, turmeric, salt, and pepper and cook for 5 mins.
Step 3
Add the cauliflower and broccoli “couscous” to the skillet and stir to combine with the onion and garlic. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but still slightly crunchy.
Step 4
Remove from heat and drizzle the lemon juice over the “couscous”. Toss to combine and garnish with chopped parsley.
Ingredients for saffron coconut sauce
300-gram coconut (mature)
4 threads of saffron
6ml lemon juice
Salt
Instructions:
Step 1
Start by cracking open the fresh coconut, tap around the circumference of the coconut until it cracks open. Collect the coconut water that comes out and set it aside.
Step 2
Once the coconut is cracked open, use a butter knife to separate the coconut flesh from the shell. Remove the brown skin from the flesh using a vegetable peeler or a sharp knife.
Step 3
Cut the coconut flesh into small pieces and place into a blender or food processor. Add the coconut water to the blender,
Step 4
Blend the coconut and water mixture on high speed for a few minutes until it forms a thick, creamy consistency.
Step 5
Once blended, strain the mixture through a cheese cloth to separate the coconut milk from the coconut pulp. Squeeze the cheesecloth or press the pulp with the back of a spoon to extract as much coconut milk as possible.
Step 6
Boil the coconut milk on a medium heat until it reduces by half and becomes a bit thick. Add the saffron threads and boil for another 1 mon. Season with salt pepper and lemon juice.
Ingredients for Cherry tomato infused with ginger.
100 grams cherry tomatoes
28-gram fresh ginger, peeled and thinly sliced
12-gram basil leaves
100 ml cup water
50 ml white vinegar
14-gram salt
36-gram brown sugar
Step 1
Add the thinly sliced ginger, and basil to bottom of jar. Then add in the cherry tomatoes tightly.
Step 2
Combine water, vinegar, salt, and brown sugar in a saucepan. Bring to a boil, stirring to dissolve salt/sugar. Pour brine over the cherry tomatoes.
Step 3
Let cool completely attach the lid and refrigerate for 2 days before eating. Store in refrigerator for up to 2 months.