It’s National Vegetarian Week UK from 20-26 May 2013 and to celebrate FOUR Magazine has collected four fantastic vegetarian recipes from our very own award-winning chefs from around the globe: Peter Gilmore (Australia); Virgilio Martinez (Peru), Atul Kochhar (UK) and Massimo Bottura (Italy).

Pink turnip, pickled beetroot and breakfast radish salad

This salad by Peter Gilmore combines two of the food themes which are trending this week in the UK with the onset of Vegetarian week and the upcoming RHS Chelsea Flower Show: meat-free dishes and edible flowers.

Serves 8

Ingredients:

32 small French breakfast radishes

32 small cherry bell radishes

8 pink turnips

8 small golf ball size red beetroot

250g pitted Ligurian olives

4 slices sour dough bread (crusts removed)

200m extra virgin olive oil

100g crème fraiche

300g goat’s curd

16 red marble or red eschallot onions

50ml Italian pine bud extract (Mugolio)

100ml of 10 year old balsamic vinegar

150ml extra virgin olive oil

32 sweet violets

1 punnet blood vein sorrel

1 punnet red garnet

1 punnet bulls blood (beetroot leaves)

250ml rice wine vinegar

100g caster sugar

Sea salt

Method:

Top and tail the radishes, blanche the French breakfast and cherry bell radishes in boiling salted water for 30 seconds, refresh in ice water. Peel the pink turnips and cut a central core using a 4cm cookie cutter. Cut the core into ½ cm thin discs. Blanche for 30 seconds then refresh in iced water. Put the radishes and turnips aside.

In a food processor place the pitted Ligurian olive. Process on high and slowly pour in 100mls of extra virgin olive oil. Once the olives are a fine paste, spread the paste on both sides of the sour dough slices. Dry the sour dough bread on a tray in a pre-set 100C oven for approximately 30 minutes or until the bread is dry. Once the bread is dry and cool; process the bread in a food processor until you have fine olive bread crumbs. Store in an airtight container until required. 

Peel the beetroots and slice as thinly as possible using a mandolin (1 mm thickness). Dissolve the sugar in the rice wine vinegar and pour the vinegar onto the beetroot reserving 50ml. Allow the beetroot to macerate in the vinegar for 1 hour. Peel the first layer off the red marble onions or eschallots. Place the onions on a sheet of silicon paper. Drizzle the onions with the remaining sugar and vinegar liquid, season with sea salt and wrap the silicon paper up into an airtight parcel around the onions. Wrap the parcel in aluminium foil and place on a tray to bake in a preheated 200C oven for 10 minutes.  Remove the onions from the oven and check that they are tender. Put aside with any reserved juices.

To serve

Mix the crème fraiche and goat’s curd together with a small whisk in a bowl. Place one tablespoon of the goat’s curd mixture in each serving bowl. Spread the goat’s curd mixture out into a 10 cm diameter circle with the back of a spoon. Sprinkle 2 teaspoons of the olive crumbs over the goat’s curd. Dress the radishes and pink turnips with olive oil and sea salt. Evenly divide the radishes and turnips among the bowls placing them in the goats curd. Squeeze the beetroot slices with your hands to remove as much of the vinegar as possible then dress the beetroot with a little extra virgin olive oil and sea salt. Divide the pickled beetroot evenly among the bowls.

In a small bowl combine the pine bud extract, balsamic vinegar and 150mls of extra virgin olive oil. Whisk well and drizzle the salads with some of this dressing. You may have some excess dressing over for another use. Garnish the salads with purple violets, blood veined sorrel, red garnet and bulls blood leaves. Serve immediately. 

Aubergine and Bean Curry

A recipe from one of FOUR – The Word’s Best Food Magazine’s newest chefs, Atul Kochhar. This dish includes aubergine – a favourite ingredient in Asian dishes for its neutral taste and natural absorbancy that soaks up beautiful flavours.  

Serves 4

Ingredients:

2 tbsp vegetable oil

4 garlic cloves, finely chopped

2 shallots, thinly sliced

2 dried red chillies

3 tbsp Kroeung

1 tbsp tuk prahoc

1 tbsp palm sugar

2-3 aubergines about 400g cut into 2.5cm cubes

6 kaffir lime leaves

500ml coconut milk

300ml vegetable stock

A bunch of Thai basil leaves

Salt and pepper

To serve

2 limes, cut in half

1 small red onion sliced into rings

Heat the oil in a wok or pan and sauté the garlic, shallots and red chillies for 2-3 minutes or until lightly coloured. Stir in the kroeung, shrimp paste and palm sugar. Cook for a further 2-3 minutes or until the mixture darkens.

Add the aubergines and lime leaves followed by the coconut milk and stock. Bring to the boil, then simmer gently for 20 minutes or until the aubergines are cooked. Stir in the basil leaves and correct the seasoning. Serve with the lime wedges, onion rings and jasmine rice.

Asparagus Causa

A recipe by Virgilio Martinez, of restaurant Central in Lima, Peru, and LIMA, London, who is largely regarded for bringing Peruvian cuisine to Europe. This vegetarian dish is simple, spicy and, of course, tantalisingly delicious.

Serves 10

Ingredients:

500g blue or salad potatoes

100g red potatoes

300g green asparagus

50g root ginger, chopped

1 red chilli, deseeded and chopped

2 garlic cloves, peeled and chopped

Olive oil

Salt

100ml extra virgin olive oil

50g peanuts, toasted

Salt

Method:

Boil the potatoes with their skins on until soft. Peel and mash them. Add olive oil and salt and mix to a dough-like consistency. Put in a bowl in the fridge.

Peel the asparagus into long shavings, putting 3 to one side for the garnish. Cut the remaining asparagus into small dice and place in ice-cold water so they don't lose their colour. Put the ginger, chilli and garlic in a bowl with salt and olive oil. Drain the asparagus and pat it dry. Add it to the chilli mixture.

Roll the mashed potato into cylinder shapes, roughly the diameter of a £2 coin and 8 cm long. Cut each roll into 3 pieces. Arrange on a plate, place the asparagus mix on top, garnish with the 3 long asparagus shavings and drizzle with the dressing. Add edible flowers if desired.

A Savoury Granita

A recipe by FOUR magzine’s very own Massimo Bottura, this Savoury Granita combines candied capers, and lemon dust to make the perfect chilled starter.

Serves 4

Almonds

50g bitter almonds from Noto

50g of almonds from Noto

Syrup

100g water

20g sugar

10g glucose

2g salt

Candied capers

30g capers

10g moscobado sugar

20g water

Candied bergamot

20g bergamot zest cut in cubes

100g water

100g sugar

Lemon dust

1 lemon

Coffee concentrate

100g espresso coffee

100g dried coffee

To serve

Vanilla salt

Dried Oregano

capers from Pantelleria under salt/ rinsed and dried

Method

Almonds

Put the almonds in hot water for a few minutes, then peel them.

Leave the peeled almonds in 200g of water for one night.

Place in a high speed blender and  mix until liquid.

Place in a cheese cloth and squeeze until you have filtered almond milk.

Syrup

Bring ingredients to a boil to make syrup. Cool. Add to 200g of almond milk (above).

Pour onto a steel tray.

Put in blast freezer for 4 hours if you have one, if not, place in freezer for 24 hours. Once frozen, take out and break up the almond milk then grind into small chips (like large salt flakes). Keep in freezer ready to serve.

Candied capers

Caramelize the capers with sugar and in a sauce pan adding water as you go along, reduce to syrupy consistency. Cool down and conserve.

Candied bergamot

Bring all the ingredients to boil, reduce until a syrup forms then cool.

Put the candied bergamot cubes and liquid in a vacuum-sealed bag and marinate for five days.

Lemon dust

Cut a lemon in thin slices and put them in a dehydrator for five days.

Once dried, grind and filter with a strainer.

Coffee concentrate:

Concentrate the ingredients using a rotavapor until you have created a gel.

To serve

In a shallow small bowl or espresso cup place two-three tablespoons of frozen almond milk ice and add the individual ingredients by hand: candied capers, candied bergamot, salted capers, coffee concentrate, sprinkle of oregano and lemon dust, touch of sea salt on the top.

Serve chilled.