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Foodxperience

Pani puri filled with rendang of pulled jackfruit

In this dish, the pigeon fillet from the original recipe has been replaced by the vegetarian variant pani puri.

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 offer each of your guests a delicious autumn dish!

Ingredients

Rendang paste
Stock
Pani puri

Shallot
1units.itemsgarlic clove
1units.itemsCeleriac
Stock
Butter
Cooking liquid
100gParmesan cheese (finely grated)
70gpine nuts
280gFlour
2gBaking powder
2gBaking soda
100gIcing sugar
210gOlive oil
2units.itemsEggs

Quail eggs
Mayonnaise
Madras curry
Crème fraîche

2units.itemsOnions
4units.itemsleeks
5Vegetable stock
Thyme
Bay leaves
Butter

Onion
Milk
Flour
Salt
Puffed quinoa

1units.itemsPointed cabbage
Butter

Preparation

  1. Warm the pulled jackfruit with a little rendang paste and stock.
  2. Blend this a bit finer into a pipeable mixture.
  3. Fry the pani puri slices in hot oil.
  4. Pour hot oil over them with a spoon until they puff up into a nice souffléed ball.
  5. Make a hole in the crispy dough ball and fill with the pipeable rendang.

  1. Finely chop the shallot and garlic clove.
  2. Sauté the celeriac, a shallot, and garlic, then deglaze with stock.
  3. Puree the celeriac with butter and a little cooking liquid into a smooth cream.
  4. Grate the Parmesan cheese and finely chop the pine nuts.
  5. Process all ingredients, except the eggs, in the food processor until fine.
  6. Then mix in the eggs.
  7. Pipe the mixture into silicone molds.
  8. Bake in the oven at 190°C for 8 to 10 minutes (depending on the size).

  1. Boil the quail eggs for 5 minutes.
  2. Place them in ice water.
  3. Peel the eggs, cut in half, and remove the yolk.
  4. Place the egg whites in a smoker with cold smoke for about 8 minutes.
  5. Mix the yolk with mayonnaise, madras curry, and crème fraîche.
  6. Pipe this mixture into the smoked egg whites.

Use a ready-made coulis (for example from Cool'eaze) or make it as follows:

  1. Clean the onions and leeks and cut into pieces.
  2. Stew this in butter for 10 minutes.
  3. Add the vegetable stock with thyme and a few bay leaves and cook until done.
  4. Remove the thyme and bay leaves.
  5. Blend everything and strain the mixture.
  6. Finish with a knob of butter and season with a little pepper and salt.

  1. Clean the onion and slice thinly using a mandoline.
  2. Soak the onion slices in milk for 30 minutes.
  3. Pat the onion slices dry and lightly coat with some flour.
  4. Fry at 140°C until brown and crispy.
  5. Sprinkle with some salt and chop finely into a crumble.
  6. Mix in some puffed quinoa to taste.

  1. Cut the pointed cabbage into fine julienne, removing the core.
  2. Wash thoroughly.
  3. Blanch for 4 minutes in salted water and immediately place in ice water.
  4. For serving, stew the pointed cabbage in butter with a little pepper.