Umqa
Ingredients
Umqa
- 200 g Butternut / McCain Frozen Mashed Butternut
- 60 g Maize meal
- 140 ml Water
- 20 g Flora Plant Bake
Butternut Mat
- 400 g Butternut / McCain Frozen Mashed Butternut
- 150 ml Water
- 60 g chopped onion
- 15 g chopped garlic
- 50 g Champagne Valley Stonemill Flour
- 5 g Baking powder
Sautee’d Butternut Cubes
- 400 g Butternut cubes
- 50 g chopped onion
- 15 g chopped garlic
- a little brown sugar or syrup
- 20 g Flora Plant Bake
- 20 ml Vegetable, avocado or coconut oil
Butternut Pureé
- 800 g McCain Frozen Mashed Butternut
- 150 g chopped onion
- 20 g 20g chopped garlic
- 10 ml Vegetable, avocado or coconut oil
- 200 ml Water
- 20 g Flora Plant Bake
Butternut Peels And Seeds Crumble
- 100 g Butternut seed
- 30 g Butternut peels
- 20 g Flora Plant Bake
- 45 g Champagne Valley Stonemill Flour
- 3 g Baking powder
- 150 ml Water
- 30 g Spinach purée using McCain Garden Spinach
Instructions
Umqa
- Boil water in a pot, add butternut and boil until soft. Pour maize meal while stirring. Close the pot with a lid. lower the temperature and occasionally stir the mixture. Cook for 25 minutes. Season with salt to taste and stir in Flora Plant Bake, set aside to slightly cool. Roll the umqa into medium size and set aside to finish it off later.
Butternut Mat
- Sauté onion until translucent and add garlic. Pour water, add butternut. Season with salt to taste, pour into a blender and pulse into a smooth purée. Set the purée aside to cool. Mix flour, baking powder and the purée in a bowl. Pour the mixture on a silicon mat, bake at 100 degrees Celsius for 50 minutes and set aside to cool for later use.
Sautee’d Butternut Cubes
- Sauté onion in a pan with oil until translucent. Then, add garlic and butternut cubes, cook and stir. Incorporate sugar / syrup and simmer over medium heat until the syrup thickens. Season with salt, mix in Flora Plant Bake, and let it cool for later use.
Butternut Pureé
- Sauté onion and garlic, then mix in roasted butternut. Add butternut stock and simmer until reduced by half. Season with salt and pepper, and incorporate Flora Plant Bake. Blend until smooth using a blender and set aside for later use.
Butternut Peels And Seeds Crumble
- Boil the burned umqa from the bottom of the pot used to cook umqa. Pour the mixture into a blender and pulse until smooth. Set aside and cool. Pour the cooled mixture into a bowl with flour, and baking powder and mix well. Pour on a silicon mat and bake at 180 degrees Celsius for 30 minutes. Set aside to cool. Crush and pulse in a food blender until the texture resembles breadcrumbs. Add Flora Plant Bake and cook until crisp. Add toasted seeds and peels, season to taste and set aside for later use.
Assembling the Dish
- Spread the butternut purée on the rolled-out dough, then roll it up twice with the crumble. Arrange the sautéed butternut cubes on the dough, add the seeded crumble, and roll it into a log shape. Reheat the roll in the oven, then position it off-centre on the plate. Top the roll with purée, and cubes, and garnish with micro herbs. Before serving, pour the butternut sauce in the centre of the plate.
Video
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