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Three Courses By ONSURI Chef Ambassador Kirk Haworth

Plant-based chef Kirk Haworth believes in the power of vegetables. They are the basis for all his cooking now after a Lyme Disease diagnosis changed his lifestyle. At his eatery Plates in London, Kirk creates outstanding dishes utilizing the best produce he can get his hands on. Focusing on events, recipe development, workshops, and more; his space is always evolving but always offers a dynamic outlet for his creations.

We are honored to have Kirk as an ONSURI ambassador and are excited to share some of his dishes with you. He has developed three lovely courses, all intended for a complete evening at home, utilizing our extra virgin olive oil cultivars. 

 


We hope you enjoy this meal together with your family, each recipe creates 4 servings.
 

STARTER | Leek & Cavolo Nero Tagliatelli, "Cheese" Sauce, Confit Pumpkin and Pesto

MAIN | Slow-Cooked Celeriac, Onion Lyonnaise, Wilted Spinach & Red Wine Sauce

DESSERT |  Ripple Berry Sponge, Spiced Winter Custard, Wild Pine Oil

 


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

 

 

Ingredients:
1 medium sized Celeriac (celery root)
100ml (½ Cup) Arbequina olive oil
Salt, to taste

Onion lyonnaise: 
4 small white onions
100ml (½ Cup) Arbequina Olive oil  
Pinch of salt

Mixed mushrooms & wilted spinach: 
100g (3 1/3 Cups) Spinach
100g (1 Cup) Mixed mushrooms of your choosing
50ml (3 Tbsp + 1 tsp) Arbequina olive oil
Salt, to taste

Onion gravy:  
50ml (3 Tbsp + 1 tsp) Arbequina Olive oil
5 yellow onions, finely sliced 
1 bulb Garlic - roasted 
1 bunch Thyme
1 small piece Kombu (Nori can be a replacement if needed)
100g (1/3 Cup) Brown rice miso
200ml (3/4 Cup) Red wine
100ml (1/3 Cup) Port
4 Jerusalem Artichokes (Sunchokes), roasted 
1.5 litres (6 1/3 Cups) Vegetable stock

Garnish: 
12 Chives
1 Tbsp Capers


Celeriac method: 

1. Place the whole celeriac (celery root) on a tray and bake at 180 C (350F) for 1 hour 15 minutes, until tender.

2. Allow to cool and then using a knife gently peel off the skin and discard then break the celeriac into four natural sized pieces using your hand. Add the oil to the celeriac pieces and keep spooning over the olive oil whilst it's warm so it soaks up the flavor. Sprinkle the pieces with some salt to finish and allow to rest in the olive oil.

 

Lyonnaise method:

1. Finely slice the onions and add to a medium sized saucepan with the olive oil and a pinch of salt.

2. Cook on low with a lid on until soft then turn up the heat and start to caramelize the onions until golden brown and caramel in texture. It will take around 1-2 hours for the onions to cook.

 

Sauce method: 

1. Place the Jerusalem artichokes (sunchokes) on a tray and roast them whole until golden brown, for around 45 minutes at 180 C (350F).

2. Bring a medium sized saucepan to the heat, add the oil and onions and caramelize for 1 hour until really golden and jam like in texture.

3. Add the wine, port, garlic & thyme and reduce until all the liquid has been absorbed. Add the stock and the Jerusalem artichokes, miso and kombu, then simmer for 2 hours. Pass through a fine sieve and reduce by 3/4 until you have a sauce consistency.

4. To finish, add 1 tbsp of capers & 1 tbsp of olive oil.

 

Mixed mushrooms method: 

1. Put a non-stick frying pan on a high heat, add the olive oil then the mushrooms with a pinch of salt and sauté for 30 seconds until lightly golden.

2. Add the spinach for 10 seconds until wilted and drain.

 

Garnish method: 

1. Bring a small pan to the heat with 100ml (1/2 Cup) of water and a pinch of salt, add the chives for 5 seconds, drain and dress with 1 tsp of olive oil.

Plating

1. Place 1 Tbsp of onion lyonnaise onto the middle of 4 plates.
2. Divide the mushrooms equally and plate on top of the onions.
3. Place 1 piece of celeriac (celery root) on top.
4. Add the chives as garnish.
5. Pour over the sauce, ensuring each plate gets capers.
6. Serve

 


Ingredients:

200 ml (3/4 Cup) Coconut milk
1 Tbsp Lemon juice
3 Tbsp ONSURI Olive oil of your choosing
3 Tbsp Agave
50g (4 Tbsp) Coconut sugar
¼ tsp Bicarbonate soda (Baking soda)
120g (1 Cup) GF Self-rising flour (for every cup of GF Flour, add 1.5 tsp baking soda and ¼ tsp salt)
20g (2 ¾ Tbsp) Corn flour (cornstarch)
1 tsp Vanilla extract

 Winter berry compote method:

1. In a medium sized pan add the winter berries, agave, lime juice.Simmer for

2. hour until jam consistency, take out of the pan and allow to cool. 

 

Sponge method: 

1. Mix the dry ingredients together, add the lemon juice, oil, vanilla & agave.

2. Slowly add the coconut milk mixing with a spatula then a whisk until very smooth & shiny.

3. Add one large spoon of the mix into a small singular baking mold, add a tsp of the compote then fill to the top with more sponge mix.

4. Bake at 170 C (338F) for 12 - 14 minutes. 

 

Custard method:

1. In a small pan add the coconut milk, juniper & agave bring to a simmer then take of the heat and infuse for 1 hour.

2. In a small mixing ball add the corn flour & water and mix to form a loose paste, put the coconut infusion on the heat and slowly whisk in the corn flour mix.

3. Continue whisking over a medium heat for 5 minutes until the custard has slightly thickened. 

Pine oil method:

1. Add all the ingredients to the blender & blitz on high speed for 6-8 minutes until the pine and oil have emulsified.

2. Pass through a fine sieve, into small cup.

 

Plating

1. Pour a small amount of the custard into the bottom of small plates or bowls.
2. Place the cake in the center of the plates.
3. Top the cakes with the compote.
4. Drizzle the pine oil all around the cake.
5. Serve