2020 ASPIRING STUDENT CHEF FINALIST: BEN FITZMAURICE

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Mother

"Vegetarian is very on trend and sustainable. The dish is full of flavour and has skill to produce. It is very different. It is a alternative to meat but full of flavour and limited waste."

Ingredients

  • X2 Celeriac

  • 700ml Water

  • 1500g Flour

  • Salt

  • X1 bunch of thyme

  • 200g Cream cheese

  • 200g Walnuts

  • Truffle oil

  • Truffles

  • X3 Egg

  • Pesto (Ben to bring)

  • X2 Apple

  • 100g White wine vinegar

  • 50g Sugar

  • 1 Punnet of Kopper Cress Zorri blossom

  • 3 Punnets of Kopper Cress Zorri cress

  • Grapeseed Oil

  • 210g Salt

  • Pepper

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​Method

  1. Add all ingredients (except celeriac to blend)

  2. Blend until like bread crumbs

  3. Treating it like pasta- form a dough

  4. Rest in fridge for 2 hours

  5. Roll between 2 slices of grease proof paper until 2 cm thick

  6. Scrub celeriac removing all grit

  7. Wrap celeriac in the dough

  8. Cover with foil

  9. Bake at 180C for 40mins

  10. Should be tender but not mushy

  11. Allow to cool naturally

  12. Remove the salt crust

  13. Thinly slice

  14. Reserve for service Yolks

  15. Slow cook eggs at 63 degrees for 40 mins

  16. Chill in ice water and crack open

  17. Remove all the whites and keep the yolk in olive oil in the fringe

  18. Cream cheese - Whip with a touch of truffle oil

  19. Season and a pinch of salt. Place in piping bag.

  20. Roast walnuts and crumble.

  21. Slice apple into julienne.

  22. Prepare and serve as picture.

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