Hot lightning jackfruit and Bleu de Wolvega

Name: Hot lightning jackfruit and Bleu de Wolvega
Ingredients: 1 kg Floury potatoes; 1 kg Elstar apples; Salt; 150 ml Milk; Ras el Hanout; Salt and pepper; jackfruit; 1 kg Leek; 1 garlic bulb; 1 kg Elstar apples; 2 kg Celeriac; 2 l red wine (vegan); 6 sprigs of thyme; 1 kg Winter carrot; 2 kg Onions; 2 sprigs of rosemary; Purple cauliflower; 3 bay leaves; Pepper and salt; mustard cress; Water; Bleu de Wolvega; Gelespessa

In this dish with "hete bliksem," the guinea fowl from the original recipe has been replaced by the vegetarian option jackfruit.

Our FoodXperience chefs prepared for the autumn season! They got to work with typical autumn ingredients, such as game and poultry. But also special autumn ingredients like bison and guinea fowl are back on the workbench. This time, our chefs took on the challenge of preparing a full-fledged vegetarian version of each dish. This way, you can provide each of your guests with a delicious autumn dish!

Ingredients

1kgFloury potatoes

1kgElstar apples

150mlMilk

Salt

Ras el Hanout

Salt and pepper

jackfruit

1kgLeek

1garlic bulb

1kgElstar apples

2kgCeleriac

2lred wine (vegan)

6sprigs of thyme

1kgWinter carrot

2kgOnions

2sprigs of rosemary

3bay leaves

Pepper and salt

Water

Gelespessa

Purple cauliflower

mustard cress

Bleu de Wolvega

Preparation

Use a Parisian scoop to make small balls from 1 apple.
Fry in a little olive oil and caramelize with a bit of sugar.
Peel the potatoes and cook until done.
Peel the rest of the apples, remove the core, and cut into coarse pieces.
Cook the apples with a little water until soft.
Mash the apples together with the potatoes and press through a sieve.
Warm the milk and add the milk and olive oil until a nice creamy mixture is formed.
Season with salt.

Fry the jackfruit in olive oil.
Season with salt, pepper, and ras el hanout.

Roughly cut all vegetables into equal pieces.
Sauté the vegetables separately in olive oil until nicely caramelized.
Place all vegetables in a large pot.
Add the red wine, water (just enough to cover the vegetables), and herbs, and let simmer for about 4 hours.
Strain through a sieve and gently press the liquid out of the vegetables.
Reduce the liquid and, if desired, thicken slightly with gelespessa.
Season with salt and pepper.

Spoon the hete bliksem onto the plate and spread it out with a spoon into a nice circle.
Place the jackfruit and a few caramelized apple balls on top.
Cut the bleu de Wolvega into small pieces and sprinkle over the dish.
Grate some purple cauliflower over the dish.
Just before serving, insert a few sprigs of mustard cress in between.
Spoon the vegan demi-glace around the dish.