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3 shallots, finely chopped
1 clove garlic, finely chopped
1 handful dried forest mushroom mix
200g button mushrooms
40ml mirin (sweet rice wine)
Salt and pepper
4 gelatine sheets, softened
Cover mushroom mix with boiling water and reconstitute.
Saute shallots and garlic until soft.
Add mushrooms and cook until slightly caramelised.
Add mirin and tamari; cook for about 8 minutes.
Add cream and cook until mix is thickened.
Put in liquidiser and blend until smooth, season to taste and add the softened gelatine.
Set in fridge for at least 3 hours. Place in a ramekin in a quenelle (oval) shape to serve.
Beetroot lavash bread
25ml clarified butter
2 Tbsp beetroot powder (available from Fresh As in Auckland, fresh-as.com)
Olive oil for brushing
Put flour and beetroot powder in a bowl; make a well and add butter and water. Mix until it comes together. Rest in fridge for 30 minutes.
Put a small amount of mix through a pasta machine through to the second-to-last setting.
Cut to desired size, brush with oil and sprinkle with salt. Cook in oven at 180degC for 10-15 minutes.
Requested by Julie Roper, of Green Island. Janet Lyall, chef at Carrick Winery Restaurant at Bannockburn, has sent this recipe.