Meat Free Monday options abound
Whether you chose to go #MeatFreeMonday or meat free all the time, there are plenty of culinary delights on the menu at 50 Bistro to suit the full-time vegetarian, vegan or flexitarian.
The Meat Free Monday movement is about more than encouraging everyone to eat more greens, there’s the ethical debate about reducing CO2 emissions, reducing pressure on marine reserves, a growing consciousness of the loss of forests around the globe to name a few.
For some Meat Free Monday is simply about enjoying the texture, flavour and variety available. Having a day of fruit, nuts, pulses, legumes, and vegetables can be enjoyable and fun.
You don’t have to sacrifice your enjoyment of food – there are so many exciting, flavourful options on the menu at 50 Bistro.
Whatever your reason for choosing Meat Free Monday 50 Bistro has some exceptional choices on the seasonally inspired menu. We asked Executive Chef Chanaka Jayabahu to share one of the most popular choices so that you can enjoy it at home with friends.
We are delighted to share with you the recipe for the Crispy Cauliflower main course from the Summer 2022 plant-focused menu at 50-Bistro.
Crispy Cauliflower Recipe
- 1 Cauliflower cut into florets
- 50g Rice flour
- 50g Maize cornflour
- 2 Eggs
- 175 cold Soda water
- Canola oil for deep frying
- One firm but ripe avocado
- A fresh lime (or you can use bottled lime juice if you don’t have fresh limes)
- Extra virgin olive oil
- Small bunch of sun-ripened vine tomatoes (small to medium-sized) you’ll need 2 or 3 to serve
- Balsamic vinegar
- Salt & Pepper to season
Put the rice flour & maize corn flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml cold soda water together, then whisk to make a smooth batter.
Set the deep fryer to 190° C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 3-5 mins until golden brown. Once they are well-cooked drain on a kitchen towel.
Season the cauliflower with salt and pepper.
Slow Roast Vine Tomatoes
Preheat oven to 150°C, place the vine tomatoes on a baking tray sprinkle with sugar and drizzle the balsamic vinegar and oil over the top. Season with salt and pepper and roast in the oven for 1 hour until softened and lightly charred. Set aside to cool.
Place the avocado in a bowl and add a dash of lime juice, salt, and a drizzle of extra virgin olive oil. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like.
Dukkha - ingredients
- 25 g each Nuts: Hazelnuts, almonds, and pistachios
- 25g Sesame Seeds
- 25g Fennel Seeds
- 20g flaky salt
- Spices: ½ teaspoon cumin seeds, ½ teaspoon coriander seeds (whole seeds)
Dukkha - method
Pan roast the whole cumin and coriander seeds
Crush the seeds in a mortar & pestle or blend until they become a gritty powder
In a food processor blend all the nuts, sesame seeds and fennel seeds
Mix the spices, flaky salt and blended nuts together
To plate up place the avocado on the plate as a base and build the cauliflower on top
Place the tomatoes beside your cauliflower
Sprinkle the dukkha liberally atop the cauliflower and tomatoes
Try enjoying a rosé with this dish to truly embrace the summer flavour sensation. We are loving these rosé choices from our New Zealand wineries this season:
Mountford Estate Rosé (Waipara)
Mondillo Rosé (Central Otago)
If there is any dukkha left over and you have some sourdough or ciabatta bread handy then you can dip the bread into olive oil and then into the remaining dukkha and use the bread to mop up the delicious juices from the plate.
For more information and inspiration about how to incorporate meat-free eating into your weekly meal plans head over to Meat Free Mondays website and find out how your choices can help your health and the environment.