King Oyster Mushroom "Scallops" with Cauliflower & Curry oil
A great little starter that is easy to make and these "scallops" look like the real thing when caramelised in a pan.
Ingredients
King Oyster Mushroom "Scallops" with Cauliflower & Curry oil
−
+
€0.0
For the curry oil:
Knorr Professional Patak's Balti Paste 1.1kg
/g
20.0 g
0%
Rapeseed oil
/ml
70.0 ml
0%
For the "Scallops":
Oyster Mushrooms
/kg
1.0 kg
0%
Light soy sauce
/ml
100.0 ml
0%
Capers, in brine
/g
50.0 g
0%
Nori sheets
/pc
2.0 pc
0%
For the cauliflower:
Cauliflower
/g
300.0 g
0%
Coconut milk
/ml
100.0 ml
0%
To finish:
Rapeseed oil
/ml
30.0 ml
0%
Golden Raisins
/g
10.0 g
0%
Micro herbs
/g
5.0 g
0%
Apple
/g
170.0 g
0%
Capers, in brine
/g
0.0 g
0%
/
For the curry oil:
-
Knorr Professional Patak's Balti Paste 1.1kg 20.0 g
-
Rapeseed oil 70.0 ml
For the "Scallops":
-
Oyster Mushrooms 1.0 kg
-
Light soy sauce 100.0 ml
-
Capers, in brine 50.0 g
-
Nori sheets 2.0 pc
For the cauliflower:
-
Cauliflower 300.0 g
-
Coconut milk 100.0 ml
To finish:
-
Rapeseed oil 30.0 ml
-
Golden Raisins 10.0 g
-
Micro herbs 5.0 g
-
Apple 170.0 g
-
Capers, in brine
Preparation
-
For the curry oil:
- Place the KNORR Pataks Balti paste and oil into a saucepan and gently heat for 5 minutes.
- Remove from the heat and pass into a clean bowl then allow to cool.
- Pour into a squeeze bottle and set aside until needed.
-
For the "Scallops":
- Cut the caps from the mushrooms then cut the stalks into 2” rounds.
- Score the top of the “scallops” then place into a container then pour over caper brine, soy sauce and crumble over the nori sheets.
- Cover with cling film and allow to marinade for 30 minutes.
-
For the cauliflower:
- Trim the cauliflower into florets then cook in the coconut milk until tender.
- Drain the cauliflower but reserve the cooking liquor.
- Place the cauliflower and half the liquor into a blender and blitz until smooth (add more liquor if needed).
- Place the puree into a squeezy bottle and keep warm until needed.
-
To finish:
- Peel and dice the apple into ½ cm dice.
- Pour a little boiling water over the raisins and allow to soak for 10 minutes.
- Remove the “scallops” from the marinade and pat dry.
- Place the remining oil into a frying pan and place onto a medium heat.
- Add the “scallops” to the pan and cook for 2 minutes on each side until golden.
- Place the cauliflower puree onto a serving plate then sit the “scallop” on top.
- Drizzle over the curry oil then and garnish with the capers, raisins, diced apple and coriander cress.
