Michael Meredith's Celeriac, Pumpkin, Sprouted Seeds, Shiitake, Sorrel
To coincide with the release of Megan's new plant-based cookbook, Little Bird Goodness, Megan decided to challenge four of the most influential chefs and cooks in NZ to create a plant-based dish, in an effort to showcase just how easy and delicious plant-based cuisine can be, and how beneficial incorporating more plants into our diet can be for our health, and the planet.
Last, but not least in this months challenge is Michael Meredith. Try out your fine dining skills and make his recipe yourself at home, or find it on The Unbakery Ponsonby menu until 30th September.
Want to get involved in Little Bird Organics Plant Based Challenge yourself? Post your own creation to Facebook or Instagram with #LittleBirdGoodness and #PlantBasedChallengeNZ anytime from now until 30th September for the chance to win several prizes generously donated by Air New Zealand, Pullman Auckland, The French Café, Meredith’s, Ceres Organics, Nadia Lim and Jordan Rondel. Find out more here
Celeriac, pumpkin, sprouted seeds, shiitake, sorrel
Tamari Roasted Pumpkin
1 kg butternut, peeled and cut into 4cm pieces
2 garlic gloves, finely chopped
1 tsp ground toasted cumin seeds
1/2 cup coconut sugar
2 tbsp grapeseed oil
1/4 cup tamari soy
20g coriander, chopped
12 slices celeriac
2 cups water
1 cup white vinegar
1 cup coconut sugar
1 bay leaf
1/2 tsp black pepper
1 tsp fennel seeds
1/2 tsp cloves
Shiitake Mushrooms Sautee
200g Shitake mushrooms
1 tsp grapeseed oil
½ cup orange juice
½ cup rice vinegar
¼ cup tamari
½ cup grapeseed oil
2 tbsp maple syrup
1 tsp freshly grated ginger
400g tamari roasted crushed pumpkin flesh
12 slices of pickled celeriac
200g shitake mushroom sauté
100g brussel sprout leaves
50g roasted pumpkin seeds
100g fresh sprouts seed (lentils, adzuki bean etc)
120g sugar snap peas, split in half
50g baby sorrel leaves
200g roasted carrots
200ml tamari dressing
To prepare the celeriac, bring all pickling ingredients except celeriac to the boil, let it infuse overnight before using. Place celeriac in pickling liquid for half an hour before you are ready to use.
To prepare the carrots, toss with a little grapeseed oil and roast whole in the oven at 200 deg C for 20 minutes. Cut into bite size pieces.
To prepare the pumpkin, toss all pumpkin ingredients except coriander in a bowl. Place in a roasting tray, cover with tin foil and place in the oven at 200 deg C and cook until pumpkin is slightly soft - around 20 minutes. Lightly crush the pumpkin so it is chunky but not mash. Just before serving, warm pumpkin and add chopped coriander.
To prepare the mushrooms, saute for 1-2 minutes until soft with the grapeseed oil. Season with salt.
To make the dressing, mix all dressing ingredients together and store in an airtight container until ready to use.
To serve, spoon warmed pumpkin onto a plate, and drape over pickled celeriac. Add shiitake, seeds, brussels sprout leaves, snow peas, carrots and garnish with sorrel leaves. Spoon dressing over the top and serve.