2020 ASPIRING STUDENT CHEF FINALIST: BEN FITZMAURICE
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
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X2 Celeriac
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700ml Water
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1500g Flour
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Salt
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X1 bunch of thyme
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200g Cream cheese
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200g Walnuts
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Truffle oil
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Truffles
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X3 Egg
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Pesto (Ben to bring)
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X2 Apple
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100g White wine vinegar
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50g Sugar
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1 Punnet of Kopper Cress Zorri blossom
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3 Punnets of Kopper Cress Zorri cress
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Grapeseed Oil
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210g Salt
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Pepper
Method
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Add all ingredients (except celeriac to blend)
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Blend until like bread crumbs
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Treating it like pasta- form a dough
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Rest in fridge for 2 hours
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Roll between 2 slices of grease proof paper until 2 cm thick
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Scrub celeriac removing all grit
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Wrap celeriac in the dough
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Cover with foil
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Bake at 180C for 40mins
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Should be tender but not mushy
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Allow to cool naturally
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Remove the salt crust
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Thinly slice
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Reserve for service Yolks
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Slow cook eggs at 63 degrees for 40 mins
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Chill in ice water and crack open
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Remove all the whites and keep the yolk in olive oil in the fringe
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Cream cheese - Whip with a touch of truffle oil
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Season and a pinch of salt. Place in piping bag.
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Roast walnuts and crumble.
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Slice apple into julienne.
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Prepare and serve as picture.