Weirdly a few weeks ago we actually had two or three vegetarian dishes in a row. This is very strange considering the carnivorous nature of this household.
First up was beetroot and shallot tart tartin with spice roasted cauliflower and dukkah coated poached eggs.
For the tarte tartin I simply poached the shallots and beetroot in chicken stock, then caramelised them a little in a frypan using loads of butter. In-between the pastry and the beetroot/shallots I placed a layer of caramelised onion. I served them topped with a little minted yoghurt. The cauliflower I blanched, then tossed in cumin, ground coriander and olive oil, and roasted in a hot oven for around ten minutes. We had both of these alongside a little trick from my new work, poached eggs, dusted in flour, and deep fried for around a minute. Once they are out of the oil you simply gently roll them around in some dukkah - delicious!
Below are our mushroom and caramelised onion arancini served with rocket, pear and parmesan salad (again inspired by a dish at work).
I started by making a basic risotto, letting it cool uncovered in the fridge, and then rolling it into balls (they were perhaps a little large). While the rice was cooling, I caramelised some onions, and diced up a selection of mushrooms. I also cut some mozzerella balls into small cubes. One the arancini were rolled out, we used our thumbs to create a small indent, into which we placed the onion, mozzerella and mushroom. We covered this over with some more risotto to ensure the filling were in the middle of the little ball. We then coated in egg, and crumbed them, and repeated this process again.
I heated some oil in a wok to around 180 deg celcius, and carefully dropped the arancini in, frying until golden. The salad is simply shaved parmesan, thinly sliced pear, and rocket, dressed with a little olive oil and lemon juice. We served the arancini on some rich tomato and herb sauce, and garlic aioli.