Entertaining in the Raw - Matthew Kenney [33]
Assembly Invert tartare on plates and top with tomatoes. Blend froth to create foam and spoon a generous amount of foam around each tartare. Garnish with pappadam. Serves 4–6
Sweet Pea Samosas, Mint-Almond Chutney, and Pickled Lime “Yogurt”
My childhood fondness for sweet flavors was ultimately balanced with the introduction of sour, via my experience with Mediterranean, and particularly Sicilian, cooking. Agrodolce, which in Italian translates to “sweet and sour,” is a great concept, and when used properly, adds a surprise element to food. In this recipe, the sweetness of the peas and the coconut wrapper of the samosas is nicely balanced with the pickled lime yogurt. This is one of my favorite dishes ever to come out of my former restaurant The Plant.
Wrappers
2 cups chopped coconut meat
Pinch sea salt
1/2 cup chopped mint leaves
Filling
1 cup chopped jicama
2 cups raw sweet peas
1 cup macadamia nuts
1/2 cup water
1 teaspoon coriander
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon salt
Black pepper to taste
2 tablespoons nutritional yeast
2 tablespoons chopped cilantro
1 tablespoon chopped mint
Chutney
1-1/2 cups almonds, soaked 8–10 hours
1-1/4 cups fresh mint, roughly chopped
1/4 cup orange zest
1/4 cup fresh lemon juice
1/4 cup raw agave
1 teaspoon chili powder
1 cup olive oil
1 teaspoon salt
Black pepper
“Yogurt”
1-1/2 cups cashews, soaked 1–2 hours
1 cup coconut meat
1/2 cup water
1/3 cup fresh lime juice
Zest of 3 limes
1/2 teaspoon salt
Garnish
Mint leaves
Wrappers Blend coconut and salt in a Vita-Mix until very smooth; stir in mint. Spread mixture in a thin layer over 2 dehydrator teflex sheets for 4–5 hours until fully dehydrated. Remove wrappers from sheets, trim edges, and cut into 4 even strips. Store in plastic wrap until ready to use.
Filling Process jicama in a food processor until well minced. Add peas to gently crush. Set aside. In a Vita-Mix, blend macadamia nuts, water, spices, salt, pepper, and nutritional yeast. Add to pea mixture and check seasoning. Dehydrate 90 minutes, stirring occasionally. Allow to cool, then add cilantro and mint.
Lay coconut wrappers on a work surface. At one of the long ends, place 1 tablespoon of the filling and fold, diagonally, until a full triangular packet is completed. Reserve.
Chutney Pulse-chop almonds in food processor; place in a bowl and set aside. Pulse-chop remaining ingredients in food processor; mix with almonds in bowl.
“Yogurt” Blend all ingredients in a Vita-Mix until smooth.
Assembly Interlock samosas on individual plates or a platter and spoon a generous amount of “yogurt” over them. Drizzle the chutney around the outside and garnish with mint leaves. Yields 16–20
Spring Vegetables with Curry Sauce, “Rice” with Coconut Sauce, and Banana-Ginger Raita
Many recipes with spice need at least a moderate amount of heat for their flavors to fully open . . . the process of dehydrating the sauce here provides that effect and helps create a mild rather than bitter or harsh curry, which is often the result of a “raw” underdeveloped sauce. This is a very exotic dish with ginger, curry, and coconut; all evoke a tropical day under a palm tree in the sun.
“Rice”
3 cups chopped jicama
1/2 cup pine nuts
1 teaspoon coriander
Coconut Sauce
2 cups coconut meat
3/4 cup coconut water
2 tablespoons raw agave
2 tablespoons fresh lime juice
1/4 teaspoon salt
Pinch cayenne
Vegetables
1/2 cup shelled sweet peas
1 cup cherry tomato halves
1 cup sliced shiitake mushrooms
6 stalks asparagus, cut into 1-1/2-inch lengths
Olive oil
Salt and pepper
Curry Sauce
1 cup coconut meat
1/4 cup raw cashews, soaked 1 hour or more
2 tablespoons fresh lime juice
3 tablespoons chopped jalapeño plus seeds to taste
3 scallions, white part and some green
2 tablespoons chopped ginger
1/4 cup grated lemongrass
1/4 cup loosely packed