Brussels, Romesco, Whipped Tofu and Pickled Daikon - Chef Recipe by Bianca Palmer

Ingredients

1 kg Brussels sprouts, sliced into quarters

Whipped tofu:

300 g silken tofu
100mL garlic oil
Juice of a lemon
2 g xanthum gum
Salt to taste

Romesco sauce:

500 g roasted peppers
150 g sun-dried tomatoes
50 g garlic
30mL red wine vinegar
50 g sunflower seeds
100mL water
15 g sweet paprika
200mL sunflower oil
25 g caster sugar

Apple cider vinegar pickled daikon:

150mL white vinegar
24 g yellow mustard seeds
280 g caster sugar
560mL water
3 bay leaves
15 g salt

Method

Slice Brussels sprouts into quarters. Roast with olive oil and salt for 7 minutes at 220 C.

Whipped tofu:

Drain excess liquid from tofu. Blend with lemon juice.

Drizzle with garlic oil, add xanthum gum to thicken. Salt to taste.

Romesco sauce:

Roast, peel and deseed peppers. Blend all ingredients in a Thermomix for 2 minutes or until smooth.

Pour into a pot, cook on medium heat for 10 minutes, stirring occasionally.

Apple cider vinegar pickled daikon:

Peel and slice daikon on a mandolin, lengthways into thin ribbons.

To make the pickling liquid, combine all ingredients in a small pot and bring to the boil. Set aside to cool.

Once cool, pour pickling liquid over daikon and refrigerate.

To assemble:

Mix hot Brussels sprouts into Romesco sauce and place on top of whipped tofu.

Garnish with three strips of pickled daikon ribbons and wood sorrel.