Saturday April 27, 2024
3 minutes to read
Volker Marecek
Executive Chef
Ingredients
- 2 tsp x dried thyme (15g)
- 2 tsp x dried sage (15g)
- 2 Tbsp x brandy (40ml)
- 2 tsp dried rosemary (15g)
- 1x banana shallot (60g)
- 2 cloves garlic (30g)
- 8 cup mushrooms (100g)
- 2 Tbsp olive oil (40ml)
- 150g walnuts
- 200g lentils
- 400g fresh beetroot
- 20ml soy sauce
- 150g nuttal vegan butter
- 20g pink peppercorns
- 10g fresh thyme
- 1x loaf Tuscan sour dough bread
- 100g radish
- 1 tub cherry tomatoes 175g
- 1/6 celery
- 300g carrots
Instructions
- In a pan of water cook the lentils until soft.
- In another pan, heat 2 tablespoons of olive oil. Add chopped garlic and shallot onion, and cook until soft. Then add chopped mushrooms. Cook until soft. Add thyme, sage, rosemary, and cook for further 2 minutes to infuse flavor. Set aside.
- Roast whole beetroot, wrapped in tin foil, until soft. Remove, then puree in a blender. Once done, place in a separate bowl.
- Toast walnuts in the oven till golden brown.
- Add onions and mushroom mix to the blender. Puree on high speed for 1 minute.
- Add lentils and walnuts and puree for another minute. Then add
beetroot puree and 2 tablespoons of Cognac. Continue to puree until smooth. - Add soy sauce.
- Place the pate into a mould to chill for about 3 hours. When set, use vegan butter and put a tin melted layer on top.
- To garnish, add pink peppercorn and fresh thyme.
- Return to the fridge and enjoy as required.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
