If you are you looking for a starter recipe that is inspired and made by a famous Chef in collaboration with the ONSURI brand while using some of the best and sustainable ingredients available in the UK from Todelli® then check the recipe below.
About the Onsuri Brand
Onsuri olive oil is made to the highest standards of quality and sustainability according to traditional European processes. Four varieties, all extra virgin and pressed within an hour of picking, span Greek, Spanish and Jordanian fruits cultivated at the heart of the Fertile Crescent. A model of sustainable, ethical production, in harmony with plant, land and community, elevates Onsuri from ‘special’ to unique; with fruit tenderly propagated across generations, the farm’s seasonal workers often include Syrian refugees as well as locals.
The Onsuri Vision
Working hand in hand with the visionary Jordanian family, their olives are grown from some of Europe’s most lauded varieties in the Fertile Crescent. At Onsuri they take pride in making olive oil which benefits the body as much as our community of growers: soon to be certified vegan and organic, just two tablespoons per day of the farm’s high phenolic oil contributes to the protection of blood lipids from oxidative stress. That sounds complicated, but it comes naturally.
Process
Rising like an oasis from the surrounding desert, the single-estate family farm is fed by natural artisan wells and employs Syrian and Iraqi refugees as well as locals to tend its 215,000 olive trees over 120 hectares. There, processes are as pure as possible; cars stop at the farm’s gates; fallen leaves and branches are composted and returned to the soil; solar panels provide most of the farm’s energy, and all water from its press is recycled into the cultivation of its award-winning olives – once picked, they’re pressed within the hour.
Water and sun, earth and time: in a world which often pits profit against quality, that’s a formula more radical than it might sound. Launching with four extra virgin varieties – aromatic Arbequina, full-bodied Arbosana, ‘King of olives’ Koroneiki and a blended mix – available in one litre tins, Onsuri is the definition of delicacy. First Dawn is made with Koroneki olives from the year’s first harvest. Picked by hand as the sun rises, First Dawn promises purity, robustness and extraordinary depth of flavour.
About the Chef
Kirk Haworth leads the kitchen at Plates London with unparalleled passion, inspired by his personal journey in food and 16 years perfecting his craft in Michelin-starred restaurants around the world.
After winning the North West Young Chef of the Year award at 17, Kirk went on to work under the world’s top chefs at The French Laundry, Restaurant Sat Bains, The Square, The Quay and Northcote.
In 2016, a diagnosis with Lyme Disease led him to overhaul his lifestyle and explore a plant-based diet in pursuit of health. After discovering that an anti-inflammatory diet without meat, gluten, refined sugar or dairy reduced the intensity of his symptoms – the Plates food ethos was born.
“Plates now follows my personal journey, a chef’s journey into 100% plant-based eating and cooking.”
His unique perspective nurtures a rare working environment for his team that focuses on balance and well-being, without compromising on taste or creativity. Taking all that nature has to offer, he delivers modern, plant-based food with high-end execution.
With a focus on sustainability for people and the planet, Kirk is now becoming a leading figure in British plant-based cookery and is spear-heading a mission to improve chef’s wellness in the wider industry.
“Sustainability is not just about the earth, the food or the ingredients – it’s about people, and creating a lifestyle that’s sustainable for all of us to coexist in good health.”
Ingredients:
1 Leek
1 bunch Cavolo nero (Tuscan Kale)
50ml (3 Tbsp + 1 tsp ) olive oil (for this recipe we used the Extra Virgin Olive Oil, Signature (1l, 33.8 fl oz) – ONSURI)
100ml (½ Cup ) Water
Pinch of sea salt
Herbaceous Pesto:
80 ml (1/3 Cup ) Signature Onsuri olive oil
30g (2 ½ Tbsp ) Parsley
30g (2 ½ Tbsp ) Tarragon
1 Tbsp Cashews
½ Lemon – juiced
Pinch of salt
Cheese sauce:
120g (3/4 Cup) Cashews
120ml (½ Cup ) Water
½ Vegetable stock cube
30ml (2 ½ Tbsp ) Signature Onsuri olive oil
1 Tbsp Nutritional yeast
¼ lemon, juiced
30g (½ tsp ) Salt
Confit pumpkin:
1 small Pumpkin or winter squash – roughly 100g (1/4 lb)
100ml (½ Cup ) Signature Onsuri olive oil
1 Star anise
1 clove Garlic
Salt, to taste
Crispy sage:
10 Sage leaves
200ml (¾ Cup) Sunflower oil
Salt, to taste
Method
Leek tagliatelle method:
1. Cut the green part of the leek and discard then cut the leek length ways and wash. Next peel the layers of the leeks from the root and cut 1/2 cm (0.20 inch) strips.
2. Wash the cavolo nero and cut 1/2 cm (0.20 inch) strips either side of the root.
3. Bring a non-stick pan to a medium heat, add the olive oil and water then place the leek strips and cavolo nero into the pan and simmer for 2 minutes until wilted and tender, check the seasoning and drain.
Pesto method:
1. Add all of the ingredients into a blender and blitz for 1 minute, check the seasoning and add into a container. Or alternatively use a pestle & mortar.
Cashew cheese method:
1. Soak the cashew nuts in hot water for 20 minutes and then drain.
2. Add all the ingredients into a blender and blitz until super smooth and creamy in texture, check the seasoning and serve.
Confit pumpkin method:
1. Peel the pumpkin and cut the pumpkin into a small dice, place in a pan with all of the ingredients and gently warm on a low heat for around 10 minutes until the pumpkin is tender with a slight bite.
Crispy sage method:
1. Bring the oil up to 180 C (350F), drop the sage leaves into the oil for around 5 seconds until crispy, take out of the oil and place on a paper towel to drain and season with salt.
Plating:
1. Pour the cheese sauce equally into 4 bowls.
2. Divide the Leek tagliatelle amongst the bowls.
3. Top with confit pumpkin.
4. Spoon over the pesto and top with crispy sage.
5. Serve
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