• LB

Cooking up with Chef Will Bee



The Guide's own in house chef releases one of his own unique recipes, as seen in the video 'Project One: The Guide X Chef Will Bee'. The supremely talented young chef is making serious waves in the culinary world and is definitely someone you need to keep an eye out for.


The recipe in question is:


'Cauliflower Steak with Apple Salsa Verde, Roasted Cauliflower Puree, Grapefruit and Orange Supremes and Pecorino'.


Ingredients:

Cauliflower steak:

  • 1 cauliflower

  • 1 tbsp olive oil

  • Pinch salt

  • 1 garlic clove

Puree:

  • ½ cauliflower and the trimmings from the steak

  • 1 tbsp olive oil

  • 30g butter

  • 1 garlic clove

  • 150ml milk

  • 100ml cream

  • 1 sprig of thyme

  • Salt and pepper

Apple salsa verde:

  • 60g parsley, finely chopped

  • 30g basil, finely chopped

  • 1 banana shallot, finely diced

  • 20g gherkins, diced

  • 1/2 tbsp Dijon

  • 30ml red wine vinegar

  • 80ml extra virgin olive oil

  • ½ lemon juice

  • 1 granny smith apple cut into thin matchsticks

Garnish:

  • ½ grapefruit

  • ½ orange

  • 1 spring onion

  • 2 pickled guindilla

  • Sesame seeds


Method:

1. Gather and prepare all of your ingredients.


2. Begin by making the cauliflower puree. Pre heat oven to 260 degrees Celsius. First cut out the steak from the middle of the cauliflower around an inch thick and set aside. With the rest of the cauliflower and the other half slice fairly thin and add to a baking tray with the oil, salt and pepper. Roast for 20 minutes or until a deep brown colour.

3. Remove the cauliflower from the oven (leave the oven on for the steak) and place a saucepan on a medium to high heat. Add the butter and allow it to foam and brown slightly before adding the roasted cauliflower, stir and cook for 3-4 minutes. Add the cream, milk and thyme and bring to the boil. Reduce the heat to allow the liquid to slowly simmer for 5-10 minutes, until the cauliflower is soft, and the liquid has reduced slightly.


4. Remove from the heat cover with cling film and allow to infuse for 20 minutes. Once infused add to the blender and on a high-speed blend for 10 minutes or until it is smooth. Taste and add salt to taste.


5. Next make the salsa verde, add all the ingredients to a mixing bowl apart from the sliced apple. Once it is all mixed together well, place in the fridge until needed. To help speed up this process you can add all the ingredients to a food processor without having to prepare them.


6. For the steak rub the salt, pepper oil and garlic into the steak and place in the oven for 20 minutes flipping the steak after 10 minutes. While the steak cooks, prepare all of your garnish, segment the citrus and thinly slice the spring onion and the pickled guindillas.


7. To finish fold your apple through the salsa verde, gather your garnishes and cauliflower steak. Heat through the puree in a sauce pan ready for plating.