Sous vide spiced aubergine with turmeric and coconut sauce, cashew butter and crispy kale
Ingredients
Metric
Imperial
Sous vide aubergine
- 6 baby aubergines
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 50ml of olive oil
- table salt
- sea salt
- freshly ground black pepper
Kale crisps
- 200g of kale
- 1 tbsp of olive oil
- 1 tbsp of cashew nuts
- table salt
Turmeric and coconut sauce
- 20g of fresh turmeric, sliced
- 2 shallots, sliced
- 1 knob of ginger, 3cm in length, peeled and sliced
- 20g of cashew nuts, toasted
- 1/4 bunch of coriander stalks
- 400ml of coconut milk
- 1 dash of vegetable oil
Cashew butter
- 100g of cashew nuts, toasted
- 100ml of warm water
- salt
SAVE RECIPE
Equipment
- Pestle and mortar
- Water bath
- Large vacuum bags
- Bar sealer
- Piping bags
- High-power blender
Method
1
For the kale crisps, massage the oil into the leaves and season well with table salt. Microplane the cashew nuts over the kale and place in a dehydrator or 60°C oven overnight to crisp up
- 200g of kale
- 1 tbsp of olive oil
- 1 tbsp of cashew nuts
- table salt
2
For the aubergine, preheat the water bath to 72°C
3
Place the coriander, fennel and cumin seeds in a dry frying pan over a moderate heat and toast until fragrant, lightly crush and mix with the olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 50ml of olive oil
4
Halve the aubergines lengthways and score the flesh in a crisscross pattern. Season liberally with table salt and leave for 10 minutes. After 10 minutes, wipe away the salt and any excess moisture
5
Place the aubergines in 2 vacuum bags and add the spiced oil. Seal, being careful not to take all of the air out as you will crush the aubergines, and place in the water bath for 90 minutes
6
For the turmeric and coconut sauce, heat a dash of vegetable oil in a large saucepan. When hot, add all the ingredients apart from the coconut milk. Season well, cook for 10 minutes until lightly coloured then add the coconut milk
- 1 dash of vegetable oil
- 1/4 bunch of coriander stalks
- 2 shallots, sliced
- 1 knob of ginger, 3cm in length, peeled and sliced
- 20g of cashew nuts, toasted
- 400ml of coconut milk
- 20g of fresh turmeric, sliced
7
Simmer for 20 minutes then place in a blender and blitz until smooth. Pass through a fine sieve
8
For the cashew butter, place the cashew nuts in a blender, season well and add the warm water. Blend until smooth, adding a little more water if necessary. Transfer to a piping bag
- salt
- 100g of cashew nuts, toasted
- 100ml of warm water
9
Remove the aubergines from the bags and season with a little sea salt and pepper
10
Plate the aubergines with dots of cashew butter, drizzles of turmeric sauce and pieces of crispy kale
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