Recipe Created By:
Name: Retford, Sous Chef
Restaurant: The A Bar
At a glance:
Pairs with:
Serves: 6
Prep: 15 mins
Cooking: 1 hour
Pairs with:
Serves: 6
Prep: 15 mins
Cooking: 1 hour
Ingredients:
Ingredients:
1 white onion
2 sticks of celery
4 cloves of garlic
100g unsalted butter
1 large cauliflower
250ml double cream
½ lemon juice
30 Red grapes
1 Sprig thyme
3 tbsp smoked paprika
100ml rapeseed oil
Method:
pre heat oven 160°C
CAULIFLOWER VELOUTE:
Finely slice the white onion, celery and cauliflower, place in a large pan with the butter and garlic
Gently sauté down for 15 minutes
Add 1 litre of water, 250ml double cream and simmer until cooked
GRAPES
Dress the grapes in olive oil, add a sprig of thyme, bake at 160°C for 10 minutes
PAPRIKE OIL:
Warm the smoked paprika and rapeseed oil in a small pan on the stove until it releases colour and flavour approx. 5 minutes
Drain cauliflower over pan to reserve some liquid
Blitz the cauliflower mixture adding in the liquid for desired consistency, season with salt and lemon juice
