vegan fine-dining

Carob glazed vegetable Yakitori

Carob glazed vegetable Yakitori, Bechamel & burned pepper purée

Carob glazed vegetable Yakitori, Bechamel & burned pepper purée You probably think it’s an egg yolk and a glazed pork belly Yakitori. Well… it’s not. It’s actually just vegetables. Let me explain. This dish was inspired by 2021 S.Pellegrino Young Chefs competition, where the winner presented a totally vegetable focused dish. It’s about time, right? You can watch the full video of me making vegetable Yakitori here Part 1 – Vegan yolk 2 Orange bell peppers 1/4 tsp Turmeric powder 1/2 tsp MSG Calcium Lactate (3% of the final puree volume) 1g Sodium Alginate 200g Water Ingredients, you’ll need Directions Burn bell peppers on open fire. Peel the skin off and remove seeds. Discard.  Use the hand blender to puree the burned bell peppers flash. Add in Turmeric powder and MSG and puree to smooth consistency. Measure the final puree amount, add in Calcium Lactate and blend for another 1-2 minutes.  Use a piping bag or a basting syringe to transfer the puree into half-circle shaped silicon molds. Freeze. Meanwhile, prepare a Sodium Alginate bath by blending Sodium Alginate into water and letting it rest for 5-10 min.  Prepare 2 more clear water baths. Perform reverse spherification by placing the frozen pepper puree into the Sodium Alginate bath.  Transfer the spherified vegan yolk into a water bath to clean off any extra Sodium Alginate and finally transfer to the final water bath for keeping purposes. Part 2 – Plant-based Bechamel sauce 1L unsweetened Plant-based milk of your choice 1 Onion 4 Cloves 2 Bay leafs 30g AP flour 30g Vegetable oil Ingredients Directions Infuse milk with onion, cloves and bay leafs and strain through a cheesecloth. Make a white roux with flour and oil. Incorporate infused milk into the roux 1 ladle at a time. Simmer for about 20 min, until the Nappe consistency. Strain through the cheese cloth again and season.  Part 3 – Vegetable Yakitori small Pumpkin Large carrots Large parsnip 30g Carob syrup 30g Scotch 50g Brown sugar 50g Dark miso paste 20g Soy sauce 100g Water 10g Mustard 3 large fresh Rosemary sprig Ingredients Directions Burn the above vegetables (or other vegetables of your choice) on open fire. Remove the burned skins and seeds. Discard them. Cut the vegetables into precise and equal size rectangles. Blend all the other ingredients (except for Rosemary). Put a frying pan on heat, pour in the carob glaze liquid. When the glaze gets hot, add in 1 sprig of Rosemary, carrots and parsnips (the harder vegetables).  Cook and baste vegetables, until they are nearly done. Add in the pumpkin cuts. Repeat the procedure until all the veggies are done. Remove the glazed veggies from the pan. Plant the charred and glazed vegetables on 2 fresh Rosemary sprigs. Vegetable Yakitori is ready. Part 4 – Vegetable Yakitory assembly Pour 2 tbsp plant-based Bechamel sauce on a warm plate.  Place a vegan egg yolk inside the Bechamel sauce. Place the vegetable Yakitory on the side of the vegan “fried eggs”, a.k.a. Bechamel sauce and charred bell pepper puree. Enjoy!

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How to make Stuffed Cabbage LIKE A CHEF | Vegan fine-dining ft. Sous Vide

How to make Stuffed Cabbage LIKE A CHEF | Vegan fine-dining ft. Sous Vide

Have I said, Vegan fine-dining is a thing?🤔 Yes, I have! In a rare scenario, that you still don’t believe me, check out this beautiful stuffed cabbage, and tell me I’m wrong… The cabbage is Savoy; The stuffing is a selection of mostly root vegetables; The culinary method of choice is Sous Vide, R.I.P. “how to cook vegetables Sous Vide”; The accompanying sauce is a sustainable vegetable broth with veg. cream & spicy infused oil✌ You can watch the full video of me making Vegan fine-dining Stuffed Cabbage here Part 1 – Cabbage 1 medium size Savoy cabbage Ingredients, you’ll need Directions Cut the core out of the cabbage. Submerge the whole cabbage head in boiling water, and cook until all the leaves that you need had separated. Shock the cabbage leaves in ice-water to stop the cooking process. Part 2 – Stuffing 1 Carrot 1 Parsnip 1 Potato 1 Beetroot 1 Fennel Ingredients Directions Peel & cut* into equal size pc all the vegetables. Line them up in rows (5 in total). Roll the vegetables tightly in the cabbage leaves. Place the stuffed cabbage rolls inside the Sous Vide safe bags. Add a little olive oil and salt, vacuum & seal. Set up the Sous Vide at 185F / 85C. Cook the vegan fine-dining stuffed cabbage for 40 min.  *Do not through away peels & trims. We will use them for the sustainable vegetable broth. Part 3 – Sustainable vegetable broth  Vegetable peels (clean) & trims (from Part 2) 1 medium size Onion / a few shallots Kombu leaves Dried shiitake  Vegan cream Confit garlic Salt Ingredients Directions Roast the vegetable peels & trims in the oven for 20-30 min at 450F / 232C, together with the unpeeled onion/shallots. Remove the roasted vegetables and into the large pot. Reduce the oven heat to 350F / 175C and keep on roasting the onion / shallots for a few more minutes, until completely soft inside. Meanwhile, add water, Kombu leaves and dried Shiitake to the pot and simmer undisturbed for 30 min.  Strain the stock through a cheesecloth. Blend together with roasted onion/shallots puree, vegan cream & confit garlic. Reheat. Season to taste. Tools, you might need for this recipe **Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you). Sous Vide machine Stand Mixer Sous Vide container You might also like this Recommended Blog Posts Previous Next You can watch more of my cooking videos on my YouTube channel Modern gastronomy, vegan recipes, recreation of famous dishes and much more Watch now

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Eggplant transformation | VEGAN fine-dining recipe

Eggplant transformation | VEGAN fine-dining recipe

Here’s the thing, Vegan fine-dining is The Thing!🤓 And, eggplant could be the best vegetable to play around when it comes to veggie-transformation✌ Intrigued? Don’t believe what you see! If you see an eggplant – yes it is. But, is it really?…🤔 Watch the video recipe (below) in full to see how I apply patisserie techniques to transform an eggplant and cook a vegan fine-dining savoury dish. Inspired by the famous Soviet Chicken Kiev, a.k.a. Cutlet Kiev, a.k.a. Côtelette de volaille, a.k.a. Котлета по Киевски, many names, but all the same. And, now known as Eggplant Kiev, or taking into account all the Mediterranean spices used, I’ll take the liberty to name is Eggplant Athens…🙃 You can watch the full video of me making Vegan Fine-dining Eggplant dish here Part 1 – Eggplant stuffing 200g Vegan Greek yogurt 1tsp Coriander seeds 1tsp Fennel 5 Black peppercorns Olive oil (tt) Salt (tt) 1/4 tsp Xanthan Gum Ingredients, you’ll need Directions Toast the spices & crush them with a mortar and pestle.   Mix with vegan Greek yogurt. Add a little olive oil & salt (to taste). Add Xanthan Gum*. Roll yogurt into small balls (as per demo) and freeze. *It’ll help to prevent the yogurt mix from splitting, when heated up during the further steps. Part 2 – Eggplant 2 Small eggplants Olive oil (tt) Salt (tt) 1 tbsp Cornstarch Ingredients Directions Peel & cut eggplants into small cubes (app. 3mm). Mix with a little olive oil, salt & cornstarch, and saute lightly. Cool down completely. Mold as per demo, with the frozen core (eggplant stuffing) inside. Freeze. After it had completely frozen, unmold the eggplant and carve as per demo. Freeze again. Part 3 – Eggplant breading Water Clitoria Ternatea flowers Vegan bread Ingredients Directions Steep Clitoria Ternatea flowers in hot water for 20 min. Strain. Soak bread in this blue water drain as much as possible and dehydrate in the oven until completely dry. Crumble bread in a food processor. Part 4 – Vegan Fine-dining eggplant dish frying Dredge frozen eggplants in cornstarch. Coat with aquafaba. Coat with blue bread crumbs*. Deep-fry for 1-2 min at 350F / 176C. Drain any excess oil and cook further in the oven at 450F / 232C for about 10 min (until full doneness). *You might need to do 2-3 coatings. Tools, you might need for this recipe **Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you). Food processor Mortar & Pestle Food Digital Thermomether You might also like this Recommended Blog Posts Previous Next You can watch more of my cooking videos on my YouTube channel Modern gastronomy, vegan recipes, recreation of famous dishes and much more Watch now

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