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Wild garlic & cashew nut vegan appetizer



We’re going to make a beautiful wild garlic appetizer! It’s a 100% vegan, so the perfect dish for any restaurant. It’s a vegan wild garlic flan with a wild garlic & lime mayonnaise, a vegan buttermilk sauce, some beautiful marinated vegetables and delicious sourdough croutons.




The vegan wild garlic flan

2

shallots

3 grams

salt

100 grams

white wine

150 grams

vegetable broth

50 grams

cashew nuts

20 grams

wild garlic leaves

2 grams

agar powder

Cut the shallots in half and clean them. Now thinly slice them. Then add a drizzle of oil to a hot pan and glaze the shallots with the salt. After deglaze the pan with the white wine and reduce it till almost all the wine has evaporated. Then add the vegetable broth, the cashew nuts and the wild garlic leaves. Now blend it till smooth. Then while stirring add the agar powder and bring this to a boil. Once it has boiled pour it into a piping bottle and fill your desired mold. The one I use is from Mold Brothers, find a link in the description of this video. Now level the top and then let it set in your freezer till completely solid.



The tarragon vinaigrette

50 grams

sushi vinegar

50 grams

white wine vinegar

5 grams

mustard

2 sprigs

tarragon

10 drops

tabasco

3 grams

salt

100 grams

olive oil

100 grams

sunflower oil

Mix the sushi vinegar, the white wine vinegar, the mustard, the leaves from the tarragon, the tabasco and the salt. Now while mixing slowly add the olive oil and the sunflower oil. Let this marinade overnight in your fridge. The next day you can pass the vinaigrette through to a fine sieve and then keep it in your fridge for later. Be sure to mix or shake the bottle before using it.



The wild garlic oil and mayonnaise

10 grams

chives

20 grams

wild garlic leaves

150 grams

neutral oil (I use sunflower oil)

Transfer the chives into a blender and also add the wild garlic leaves and the neutral oil. Then blend it till the temperature of the oil is 65 degrees Celsius. It will heat up from the friction. After that pass the oil through a fine sieve that’s lined with a kitchen paper to clarify it. Let it drain in your fridge to prevent the oil from turning brown.

75 grams

cashew nuts

50 grams

canned chickpeas

20 grams

lime juice

10 grams

mustard

50 grams

ice

4 grams

salt

10 grams

sushi vinegar

80 grams

sunflower oil

100 grams

wild garlic oil (the one we just made)

Mix the cashew nuts with the canned chickpeas, the lime juice, the mustard, the ice, the salt, the sushi vinegar, Now blend it till smooth. Then add the sunflower oil and the wild garlic oil. Blend this till smooth and emulsified. Now transfer it into a piping bottle and let it set in your fridge for at least 2 hours.



The sourdough bread croutons


Slice a piece of sourdough bread into thin slices and place them on your cutting board. Using a slicing machine will make this a lot easier, but otherwise use a very sharp knife. Now cut the slices with a small round cutter and lay them on a silicon sheet. Then drizzle some olive oil on rounds and season the bread with some black pepper and salt. After that cover it with another silicon sheet and bake the croutons at 160 degrees Celsius for around 30 minutes till golden brown.



The vegan buttermilk sauce

1

onion

3 grams

salt

300 grams

vegetable broth

100 grams

cashew nuts

2 sprigs

thyme

1

lime (20 grams of juice)


Cut the onion in half and clean it. Now slice it in thin slices. Then add a drizzle of oil in a hot pan and soften the onions with the salt without coloring. Once softened add the vegetable broth, the cashew nuts and the thyme. Bring it to a boil, then turn off the heat and let it set for 1 hour. Then remove the thyme and blend it till smooth. Now cut the lime in half and add 20 grams of the juice to the sauce. Blend it once more. Then pass the sauce through a fine sieve and use a ladle to make this a bit easier. Now keep it in your fridge for later.




The garnish


First slice a kohlrabi in thin slices and cut it with a small round cutter. Then lay them out on a tray. Now cut a cucumber in three and cut away the seeds. Then cut it in thin slices and lay it on the tray. Also add wild garlic flower and marigold leaves. Now take some small white carrots and cut them in four. Then take a white strawberry and clean it. Now cut it in thin slices and place those on the tray as well. Add samphire tops and then also add white radish, spring onion, enoki mushroom, sea fennel leaves and white cornflower. I know it’s a lot of garnishes, but the end result will be so worth it! Keep the tray covered in your fridge for later.




How to finish the dish


First let the flan defrost on a plate. Then shake the vinaigrette and season the vegetables with a good drizzle. Now place some kohlrabi in the flan and also add the cucumber, the white strawberry, the sourdough bread croutons, the spring onion, the radish, and the white carrot. Then also pipe some of the mayonnaise in between. Then add the samphire, the enoki mushroom, the sea fennel, the marigold leaves, the white cornflower, and the wild garlic flowers. Now slightly heat up the sauce and add a couple tablespoons of the wild garlic oil. Give it a gentle mix before serving the dish with some of the delicious sauce! Like I said, the garnish is a lot of work, but it’s so worth it!  

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