(For 4 portions)
- 4 Aikiba Leaves
- 1 small cauliflower
- 2 small pieces of butternut squash
- 1L vegetable stock
- 60g butter
- lemon juice of ½ lemon
- 2 pinches ground nutmeg
- 1 pinch table salt
- 2 pinches ground white pepper
- 40g cooked soya beans
- a few pumpkin seeds
- Peel and cut each butternut squash sideways in two long pieces.
- Deseed and cut the top of each one of them, you will obtain 4 pieces with the cavities for roasting and 4 pieces without cavity that you’ll dice to make the puree.
- Pour 30g of butter in a hot frying pan and sear each piece (with cavity) flat side down in order to get a nice colouration. Take out of the pan, season well and finish to cook in the oven.
- Cut the cauliflower into 4 chunky slices and cook in the vegetable stock until tender.
- Take out the cauliflower and use the same stock to cook the pieces of butternut squash for the puree. Once cooked drain and smash into a puree with the lemon juice, the rest of the butter, the ground nutmeg and seasoning.
- Fill each cavity of cooked butternut squash with the puree, reheat and burn the cooked slices of cauliflower with a blow torch and add each piece on top.
- Add the burned soya beans and pumpkin seeds.
- Serve with a leaf of Aikiba Leaves.
- Aikiba Leaves add a touch of sourness to the dish which makes a perfect food pairing.
Recipe: Franck Pontais
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