Ask a Chef: Carrick Winery Restaurant’s beetroot lavash bread with mushroom pate

Photo: ODT files
Photo: ODT files
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Mushroom pate

75g butter
3 shallots, finely chopped
1 clove garlic, finely chopped
1 handful dried forest mushroom mix
200g button mushrooms
40ml mirin (sweet rice wine)
80ml tamari
200ml cream
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

250g flour
125ml water
25ml clarified butter
2 Tbsp beetroot powder (available from Fresh As in Auckland,
Olive oil for brushing
Sea salt

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.

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