Vegetarian movement growing - One of my Veg dishes

My work is set on a beautiful nature property and this draws in many different people. Up in the hills there a large organic and vegetarian following which i have been tapping into over the last years. This has been pushing me to think of different vego items and it has been a great challenge. Vegetarian food has evolved so much and im seeing at least 30% of patrons ordering vegetarian items.

This week my dish is Vegetarian Sun dried tomato arrancini served on cauliflower and Parmesan puree, beetroot and raisin compote and basil pesto.
The arrancini balls are made from a pre made risotto which i have filled with semi sun dried tomato puree, then cooled down and rolled into nice spheres ( great job for my apprentice ).
These are then crumbed and deep fried to order during service. The puree is very easy. Boil till soft cauliflower, strain off and blend with parmesan and some confit garlic or fresh garlic.
For the beetroot compote i grate fresh beetroots into a pot and braised them off with some red wine, sugar, garam masala and raisins for about an hour.

I always make sure there is plenty of color in my food and below is the finished product

Enjoy

chefm31ster

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