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Starter: Leek & Cavolo Nero Tagliatelli, "Cheese" Sauce, Confit Pumpkin and Pesto - Kirk Haworth

 


Ingredients:
1 Leek
1 bunch Cavolo nero (Tuscan Kale)
50ml (3 Tbsp + 1 tsp ) Arbosana olive oil
100ml (½ Cup ) Water
Pinch of salt

Herbaceous Pesto:
80 ml (1/3 Cup ) Arbosana olive oil
30g (2 ½ Tbsp ) Parsley
30g (2 ½ Tbsp ) Tarragon
1 Tbsp Cashews
½ Lemon - juiced
Pinch of salt

Cheese sauce:
120g (3/4  Cup) Cashews
120ml (½ Cup ) Water
½ Vegetable stock cube
30ml (2 ½ Tbsp ) Arbosana olive oil
1 Tbsp Nutritional yeast
¼ lemon, juiced
30g (½ tsp ) Salt

Confit pumpkin:
1 small Pumpkin or winter squash – roughly 100g (1/4 lb)
100ml (½ Cup ) Arbosana olive oil
1 Star anise
1 clove Garlic
Salt, to taste 

Crispy sage:
10 Sage leaves
200ml (¾ Cup) Sunflower oil
Salt, to taste

 

Leek tagliatelle method:

1. Cut the green part of the leek and discard then cut the leek length ways and wash. Next peel the layers of the leeks from the root and cut 1/2 cm (0.20 inch) strips.

2. Wash the cavolo nero and cut 1/2 cm (0.20 inch) strips either side of the root.

3. Bring a non-stick pan to a medium heat, add the olive oil and water then place the leek strips and cavolo nero into the pan and simmer for 2 minutes until wilted and tender, check the seasoning and drain. 

 

Pesto method:

1. Add all of the ingredients into a blender and blitz for 1 minute, check the seasoning and add into a container. Or alternatively use a pestle & mortar. 

 

Cashew cheese method:

1. Soak the cashew nuts in hot water for 20 minutes and then drain.

2. Add all the ingredients into a blender and blitz until super smooth and creamy in texture, check the seasoning and serve.

 

Confit pumpkin method:

1. Peel the pumpkin and cut the pumpkin into a small dice, place in a pan with all of the ingredients and gently warm on a low heat for around 10 minutes until the pumpkin is tender with a slight bite. 

 

Crispy sage method:

1. Bring the oil up to 180 C (350F), drop the sage leaves into the oil for around 5 seconds until crispy, take out of the oil and place on a paper towel to drain and season with salt.

 

Plating:

1. Pour the cheese sauce equally into 4 bowls.
2. Divide the Leek tagliatelle amongst the bowls.
3. Top with confit pumpkin.
4. Spoon over the pesto and top with crispy sage.
5. Serve