Harriet Birrell’s plant-based parmesan
This recipe is an edited extract from Whole, published by Hardie Grant.
Makes 1 cup
140g uncooked cashews or nut/seed of alternative
35g dietary yeast
1 tsp garlic powder
1 tsp salt
Add all components to your meals processor. Pulse till you get a texture like almond meal. Take pleasure in on pizza, pasta, salads and wraps – or as a scrumptious addition to avo toast and nourish bowls.
Retailer in a glass jar within the fridge for as much as two weeks, or freeze to retailer for longer intervals.
Jack Stuart’s confit kipfler potato with toasted yeast and garlic mayo
Cooking the potatoes confit-style intensifies the potato flavour. Toasting the yeast flakes brings out their nuttiness. In the event you’re shopping for mayo reasonably than making it utilizing the confit oil, merely use a fork to crush within the confit garlic earlier than dolloping.
Serves 4
For the confit potatoes
500g Kipfler potatoes, scrubbed of all filth
1 head garlic, minimize in half
Sprig of thyme and rosemary
1 tbsp black peppercorns
1L grapeseed oil
Salt to style
For the garlic mayo
4 egg yolks
1 tbsp mustard
½ litre of confit oil (from the potatoes)
Confit garlic (from the potatoes)
Mayonnaise (good high quality and store-bought, elective)
For the dietary yeast crumb
200g yeast flakes, gently toasted in a pan till flippantly browned
To prepare dinner the potatoes, place in a deep sturdy saucepan, cowl with oil and add all different components. Prepare dinner gently on the range till potatoes and garlic are tender – about an hour. Utilizing a slotted spoon rigorously take away, then slice the confit potatoes. Season with flake salt, pepper and sherry vinegar.
Add a superb dollop of mayo over the sliced potatoes, then cowl with cooled, toasted yeast flakes.