Thursday 1 November is World Vegan Day 2018, and Bistro Sixteen82 welcomes vegans and vegetarians this summer with dedicated menus bursting with freshness and flavour.
Known for uncomplicated bistro-style food and tapas that is seasonal and flavourful, Chef Kerry draws on experiences during her travels to find new inspiration and authentic ingredients, so evident in the constant evolution of the Bistro Sixteen82 menu.
Vegans have plenty to choose from for starters and mains on the lunch menu. The broccoli tataki of marinated shimeji mushrooms, chilli, corn, spring onion and wild rocket is a must drizzled with Chef Kerry’s signature soy vinaigrette. A house salad and delicious marinated artichoke salad with beetroot, grilled courgettes and pumpkin seeds complete the selection of starters.
Chef Kerry’s famous vegetable stack of pan fried veggies, roasted butternut, assorted mushrooms, tender greens and red pepper, all melded together by her delicious smoked paprika vinaigrette is one of three choices for mains. Other options are a warm vegetable quinoa salad of artichoke, courgettes, peppers, wild rocket and a red pepper coulis, or the avo and wild rocket Tempura Vegetables. The vegan dessert is a light and breezy bowl of fresh summer berries, juicy citrus and a berry coulis.
The vegetarian menu features variations of these dishes as well as a few extras including a panko crusted cheese fritter for starters, followed by a risotto of the day and mushroom and gorgonzola ricotta gnocchi for mains.
Broccoli Tataki recipe
500g tender stem broccoli
1 sweet corn
1 red chilli finely chopped
2 spring onion finely chopped
50g wild rocket
150g shimeji mushrooms
1 lime cut into wedges
5g toasted sesame seeds
Sesame ginger dressing
tblsp dijon mustard
25ml red wine vinegar
10g fresh grated ginger
10g pickled ginger
20ml soy sauce
25ml sweet Indonesian soy
5g fresh chilli
5g sugar
250ml sunflower oil
15ml water
2ml sesame oil
Salt
Combine the mustard, vinegar, ginger, pickled ginger, soy sweet Indonesian soy, chilli, water and sugar in a blender, gradually add the oil and sesame oil to form an emulsion. Season with salt.
Marinated mushrooms
50ml olive oil
25ml lemon juice
25ml soy
5ml sugar
Combine the olive oil, lemon juice, soy and sugar. Mix well. Pour over the mushrooms and allow to marinate for 30min.
Preparation
Blanch the broccoli in salted boiling water for 2min, refresh in cold water and set aside. Char the corn on an open flame for 1min on each side. You want the corn to turn slightly black but not be completely burned. Allow to cool and slice off the cob.
To assemble: lay the broccoli stems in a neat line on a platter. Sprinkle the broccoli with the chard corn, chilli and spring onions. Drizzle the broccoli with sesame and ginger vinaigrette. Garnish with the marinated mushrooms, toasted sesame seeds and wild rocket.
Serve with sliced lime wedges.
What: World Vegan Day 2018
Where: BistroSixteen18, Steenberg
WS
