5 COURSE VEGAN DINNER | @avantgardevegan by Gaz Oakley

MY BOOK IS OUT NOW! https://www.smarturl.it/Vegan100

So I recently took over Harvey Nichols & cooked 5 Vegan Courses for 50 people! It was great to get back in a proper kitchen & do a proper service. It was very tough & exhausting but worth so worth it!!

Here is my full menu below –

Amuse-Bouche

Raw Beetroot Ravioli, Cream ‘Cheese’, Wasabi. Shallot Rings (GF)

Beetroot ‘Ravioli’ Marinated in Coconut Honey & White Wine Vinegar, filled Wasabi Cashew ‘Cream Cheese’ & served with Crispy Shallot Rings, Wasabi Popcorn & Raw Vegetables.

Starter

Arancini, ‘Mozzarella’, Crispy Sage, Red Pepper Chutney. (GF)

Roasted Squash, Preserved Lemon, Blushed Tomato Arancini, filled with Melted Cashew ‘Mozzarella’, with a Squash & Maple Puree, Charred Red Pepper Chutney & Crispy Sage

Main Course

‘Fillet Steak’ Wellington, Potato Puree, Baby Onion, Rich Jus

Rich Seitan Roast, English Mustard, Mushroom Duxelles, Sautéed Spinach wrapped in Puff Pastry & Served with Smoked Potato Puree, Caramelised Baby Onions, Rich Jus & Baby Vegetables
Or
Camden Ale Batter ‘Fish’ & Chips, Tartar Sauce,
Smoked Pea, Ketchup (GF)

Crispy Camden Ale Battered ‘Fish’, Triple Cooked Chips, Creamy Tartar Sauce, Smoked Mushy Peas & Gaz’s Ketchup

Dessert

Salted Caramel Chocolate Bar, Honeycomb, Kirsch Soaked Cherries, Chocolate Mousse (GF)

Almond & Macadamia Nut Biscuit Base topped with Rich Date Salted Caramel, Tempered Chocolate, Bubbly Chocolate Mousse, Crunchy Honeycomb & Kirsch Soaked Cherries.
Or
Coconut & Vanilla ‘Panna Cotta’, Blood Orange Syrup, ‘Meringue’, Lavender Shortbread

Creamy Panna Cotta, Blood Orange & Star Anise Syrup, Orange Essence Meringue & Lavender Shortbread

To finish

‘Melt in the Mouth’ Truffles

Anglesey Salt Chocolate Truffle & Raspberry Truffle.

Bowls & Crockery – http://geni.us/nomliving

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