If you have not seen my last post, I have teamed up with James from The Flavour Collective to bring you a new Sydney dining event: Black and White Gourmet. Black and White Gourmet is a new pop-up restaurant with a focus on fresh seasonal produce and bringing interesting people together for a night of fine dining! Our first event will be held in Darlinghurst on the 29th April at 6.30pm. Tuscan Twist is the theme of the menu and we will be serving up Italian inspired canapes, a three course fine dining meal and matching Premium Hunter Valley wines.
Find out some more information here: www.blackandwhitegourmet.com
James and I have been experimenting loads to come up with some amazing dishes for the event so today I will be sharing one of our recipes!
This recipe will be an entrée for the vegan diners that are attending the event. I wanted to make sure it was really tasty and had a lot of thought put into it as being a vegetarian, I hate when I go for dinner and there is not as much thought and love in my dish as there is in the meat eaters’ dishes.
The beetroot mousse is very light and creamy, the rice gives it a lovely texture and bite. Then the crispy beetroot and chickpea add an earthy flavour and crunch. Yum!
- 1 cup Black Rice
- 2 tbsp olive oil
- 1 can chickpeas
- 1 yellow beet, sliced thinly
- 1 red beet, sliced thinly
- Micro greens
- 300g coconut cream
- Salt and black pepper
- 500g beetroot, cooked
- Juice of 3 limes
- 1 tsp sea salt
- Puree the beets and cream in a food processor until very smooth
- Then add lime juice and salt and blitz again until very smooth.
- Take your time and make it really smooth.
- Place into the fridge to cool
- Drain and rinse the chickpeas and pat dry
- Preheat the oven to 180 degrees celsius
- Making sure the chickpeas are very dry, coat them in 2 tbsp olive oil and spread evenly on a baking tray
- Bake for 20-30 minutes until golden and crispy
- Cook black rice as per pack instructions
- Leave to cool
- Using a mandolin, slice the beetroot very thinly
- Heat some olive oil on a frying pan and sauté the beets for a few minutes on each side until crispy
- Set aside to cool
- Divide the chilled beetroot mousse between 4-6 glasses/ ramekins. Top with the black rice then the crispy beets and chickpeas and serve.