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Grilled Vege Stack


Grilled Vegetarian Stack with Haloumi & Sundried Tomato Pesto
Robert Jacobs

Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Serves 2

1 yellow capsicum
1 red capsicum
5 cloves garlic, peeled
Lupi Olive oil
100g sundried tomatoes
50g pinenuts
50g grated Mainland parmesan, plus extra to serve
salt and freshly ground black pepper
2 large Portobello mushrooms, peeled
200g Mainland Special Reserve Haloumi cheese
1 orange kumara, grated
2 egg yolks
150g baby spinach

1. Preheat oven to 180C. Place whole capsicums on an open flame and rotate until skin is blackened. Place in a covered container to sweat. Peel off skins and cut each into 4 even pieces.

2. Heat a small frying pan over low heat and add a little olive oil. Gently saute three garlic cloves until golden and softened. Mash with a fork

3. Rinse grated kumara in water, then sieve and pat dry. Combine with a little Lupi olive oil, salt, pepper, cooked garlic and egg yolks.

4. In a blender, place two cloves of garlic, one tablespoon of Lupi extra virgin olive oil, sundried tomatoes, pinenuts, Mainland parmesan, salt and pepper. Blend until smooth, taste and adjust seasoning as required. Thin with Lupi olive oil if necessary. Set aside.

5. Slice Mainland Special Reserve haloumi width ways into 4cm squares. Rub with oil and season. Heat a medium sized frying pan and place haloumi in pan. Fry on each side until well coloured. Remove from pan and set aside.

6. Heat a griddle pan over high heat and add the capsicum slices to the dry pan. Cook until charred, remove from heat and set aside.

7. Place mushrooms on a roasting tray, drizzle with Lupi olive oil, season with salt and pepper and place in oven to cook for 8-10 minutes.

8. Heat a small frying pan over low heat, add a little Lupi olive oil and add three cloves of garlic. Cook gently until caramelised. Mash with a fork. Set aside

9. To make the rostis, rinse grated kumara in water, then sieve and pat dry. Combine with a little Lupi olive oil, salt, pepper, egg yolks and the caramelized garlic. Heat a large frying pan, drizzle in a little Lupi olive oil and add large spoonfuls of the rosti mixture to make two rostis. Fry until golden brown and crispy. When crispy place on paper towel and pat dry.

10. Heat a medium sized frying pan over medium heat, add a little Lupi olive oil and wilt the spinach. Season to taste.

11. To serve, create a stack by placing a rosti on plate, topped with a mushroom, sundried tomato pesto, Mainland Special Reserve haloumi, capsicum and spinach. Top with pesto and grated Mainland parmesan.

Please note - this recipe is untested in the MasterChef kitchen.




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