Cashew miso cream recipe with young vegetables

“I suppose every chef who has ever worked for Michel Bras has his version or homage to his famous dish ‘The Gargouillou’, which consists of over 50 different vegetables, herbs and flowers, purees, cucumbers, fruits and French country ham “Says chef Analiese Gregory. “This one incredible dish taught me so much about seasonality, taste, ingredient combinations, and how really great dishes go beyond food trends and fads.

“This is a very simple salad, loosely inspired by my time at Bras, and it has basically every vegetable we have in the fridge in early summer in Tasmania. An autumn, spring or winter version would be just as great – just different. “

Cashew miso cream recipe with young vegetables

½ Baby Romanesco1 Baby Cucumber1 Baby Gem Salad4 (yellow) Butter Beans2 Parisian Market Carrots2 Zucchini Flowers (if available) 2 purple carrots2 Hakurei beets1 Baby Chioggia (candy strips) Beetroot and its leaves1 Pink beetroot6 Amaranth leaves (if available) 6 Blueberries4 Purple basil leaves4 Shiso leaves (if available) available) 4 Greek basil tips olive oil for serving

For the cashew miso cream:

250 g raw cashew nuts 220 ml water 50 g chickpea miso or a sweet, nutty brown rice miso ¼tsp salt

1. Soak the cashew nuts in cold water for at least two hours or overnight.

2. Drain, then combine with water, miso and salt and stir at high speed until smooth. It can take a while.

3. Clean and cut the vegetables and leave edible leaves on them if possible. All of the vegetables in this particular salad are raw, thinly sliced ​​or cut into florets, or whole depending on the vegetables. It’s all about taking a whole bunch of beautiful, seasonal vegetables, treating them like raw vegetables, and pulling them through the cashew dip.

4. Arrange a plate with the cashew miso cream and place the vegetables on top. Season to taste with olive oil and salt and pepper.

How Wild Things Are: Cooking, Fishing and Hunting at World’s End by Analiese Gregory, photograph by Adam Gibson, to be published by Hardie Grant on March 4th at a price of £ 22.

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