Butternut Squash Gangnam, girolles, pesto, carrot, pak-choi, toasted seeds, balsamic, shallot, Zalotti blossoms

Serves 4

Description:

Braised butternut squash, pesto of Gangnam tops and kale, carrot puree, toasted seeds, locally foraged girolles, confit shallot and toasted butternut and pumpkin seeds.

Ingredients:

• 1x butternut squash small
• 4x shallots torpedo
• 12x girolles
• 2x garlic clove
• 1x pc cinnamon
• 1 pinch nutmeg freshly grated
• 2x carrots
• 1 tbs golden caster sugar
• 1x pak-choi
• 4x citra leaves
• 2 cups kale
• 1 punnet Gangnam tops
• 1 punnet Zallotti blossom
• 300ml vegetable stock
• 120g unsalted butter
• 60ml extra olive oil
• 50ml balsamic vinegar
• 10ml ruby port
• Pinches sea salt flakes
• Pinches cracked black pepper
• 3 tabs toasted butternut and pumpkin seeds

Method:

In advance:

Balsamic reduction

Over low heat, reduce port and balsamic vinegar till syrupy, infused with some Zallotti blossoms and Gangnam tops.

Keep warm, but not hot, till ready for serving.

Carrot puree

In saucepan, seasoned stock and sugar to the boil, infused with 1/3 cardamon leaf and couple of citra leaves.

Add peeled and sliced carrots and cook till soft.

Drain, and puree till smooth with 20g butter. Add cooking juices as required. Pass.

Keep warm till required.

Butternut squash and shallots

Peel and cut butternut into desired shape, thickness and size.

Pick the seeds and toast in hot pan with pumpkin seeds. Remove seeds and keep aside.

Peel and half the shallots, place with butternut in medium hot pan, with splashes olive oil.

When lightly browned, flip, add stock and butter, cinnamon, nutmeg grated, 1 garlic clove, Gangnam stalks and trimmings.

Place in preheated oven at 150°C for 30 minutes. Basting often.

When ready remove, check seasoning and keep warm till required.

Pesto

Blanch and refresh the prepared kale. Drain and dry well.

Add to Gangnam tops and stalks, and add olive oil, some of the toasted seeds and clove.

Blend will smooth. Season to taste.

Girolles and Pak-Choi

Trim and clean the girolles from grit.

Wash, trim and dry the pak-choi.

Cook at last minute.

Final Steps: Finishing off and plating

Ensure butternut squash and puree is hot.

In warm pan, add butter and small piece of garlic crushed.

Sauté girolles and season to taste, adding splash of olive oil.

In seasoned water, boil and cook 4 pak-choi leaves. Drain, season and splash olive oil.

Plate up starting with butternut squash, carrot the pak choi and mushrooms.

Finish with reduction, pesto and Gangnam tops and Zallotti blossoms to garnish.

Add toasted seeds and serve.