Savoury King Cake
Savoury King Cake with Roasted Brussels Sprouts and a Cascade of Beetroot Stars
Ingredients
1 large carrot plus 2 medium carrots
600g peeled turnip cut into 1cm dice
1 large leek
4 onions
25ml balsamic vinegar
1 tablespoon Demerara sugar
650g potatoes, peeled weight cut into 2cm dice
65g butter
Salt and pepper to season
Method
Butter a 23cm savarin mould.
Bring a pan of water to the boil and season with salt.
Peel 2 of the carrots into ribbons and place in water for 30 seconds.
Drain and pat dry.
Cut the leeks in half and separate the green part into leaves.
Wash and then place in boiling water for a minute.
Cool and pat dry.
Place green leek on a board and split in half.
Line the tin with the carrot strips and leeks, intermittently with an overlap.
Peel and dice the turnip.
Boil in salted water and then drain well.
Heat a tablespoon of oil in a large frying pan and when hot add the turnip.
Cook until golden then add 15g of butter around the pan and a few grinds of black pepper.
Cook for a minute then set turnip aside.
Peel the potatoes and cut into large chunks.
Boil until just cooked and drain well and pat dry.
Heat 2 tablespoons of oil in a large pan and when smoking hot add the potatoes.
Cook until golden and then add 25g butter around the pan.
Season and set aside.
Chop the whites of the leeks and the onions.
Heat 25g butter in a pan and add the leeks and onions.
Season with salt and pepper and then cover with a lid and cook gently for 15 minutes stirring occasionally.
Remove lid and add the sugar and balsamic.
Cook until caramelized.
Cool.
Scrub the two remaining carrots and cut in half lengthwise then each half in two.
Add what’s left after the ribbons and toss in a tablespoon of oil.
Season with salt and pepper and then place on a sheet of parchment.
Fold into a parcel and cook in a 180oc oven for about 30 minutes or until soft.
Press the turnips into the bottom of the savarin mould.
Place half the onion mixture on top and press in.
Add the carrots, remaining onions and then the potatoes.
Fold over the overlap and fill with leek and carrot ribbons.
Cover with a sheet of parchment paper and then a lid.
Bake in a 180oc oven for 45 minutes and turn out onto a serving platter.
Sprouts
Ingredients
500g sprouts
1 tablespoon rosemary leaves
2 tablespoons oil
Salt and pepper
Method
Cut the sprouts in half through the root.
Blanch in boiling salted water for 2 minutes then drain and pat dry.
Toss in the oil and rosemary.
Season with salt and pepper and place on a roasting tin.
Cook for 15 minutes in a 200oc oven, tossing occasionally.
Pickled Beetroot Stars
Ingredients
1 large beetroot
75ml cider vinegar
75ml water
20g caster sugar
½ teaspoon salt
Method
Place the vinegar, water, sugar and salt in a pan and cook until the sugar has dissolved. Cool.
Thinly slice the beetroot and cut out stars.
Place in the pickle liquor and leave for an hour.
The trimmings of the beetroot can be pickled in the liquor with you’ve removed the star and are great to serve with salami, cold cuts or smoked salmon.
To assemble the King Cake
Place the sprouts in the cavity of the mould.
Remove stars from pickle liquor and pat dry.
Arrange over the cake and spray with edible glitter.
