Plant based exploration... and a secret recipe

Tackling the rising sea levels is not a task that anyone can endure on their own. We strive to be as sustainable as we possibly can in our everyday cook. Whether that's produce selection, disposable goods, or even the delivery route our driver takes. One thing that we are consistently working on is our lessening of meat products. Stop - don't panic. The beef Yorkshire puddings are going nowhere. Increasingly, our clients are requesting more and more plant based products, and we're embracing that challenge. It's a win for our creativity and a win for our planet.

We've been loving playing with vegetables and making them the King of the dish. We've also been creating our own faux meats. Exploring with more than the usual tempeh & tofu. We've been getting down to the roots... literally. Making salmon out of carrot, pate from the humble shroom. It's been exciting, enticing, and encouraging. Each corner we turn is a new exciting recipe that we can bring to our clients (and our chefs can take home to the whanau). 

Speaking of sharing recipes... 

Canape harissa + cauli steaks

This recipe is perfect for either a canapé starter or even just an addition to the perfect summer barbecue!

Our special Canapé Company Harissa:

1 Roasted & peeled red pepper (roast em on the hob)

20 ml tomato paste

1 tsp crushed garlic (1-2 cloves)

Chilli to taste (1-2-3-4)

1/2 tsp cumin seeds 

1/2 tsp coriander seeds

1/2 tsp caraway 

1/4 tsp salt

1 Tbsp Lime juice

Toast the cumin & coriander ad grind down in a pestle & mortar

Cook out tomato paste & garlic on low

Add finely chopped chilli, toasted & ground seeds 

Blitz all ingredients (bar lime)

Add lime to taste 

Top the harissa on anything glorious. We've topped ours on Cauliflower steaks with purple herbs and pomegranate...

Cauliflower steaks:

Deleaf the cauliflower - try and keep as much base as possible to work with

Sit the cauli on its bottom and slice it in half vertically (this makes it easier to work with)

Now, you can slice your steaks - 1cm for canapé size & 1.5-2cm for more of a lunch 

(any little bits of excess florets that do not survive the cut can be blitzed and dry-fried on your pan to make cauliflower-rice)

Season with S&P and olive oil before chargrilling each side of the steak on an iron skillet

Once you have the dark colouring you want, place in the oven at 180 for a further 5 minutes

Top with the gorgeous Harissa, some coconut yoghurt and fresh herbs! Serve with a glass of crisp cold Pinot Gris - local if you can get it

Beautiful photos supplied by Yarnya at @lovemiphoto