MENU dorset issue 23 MENU23.dorset pdf issue 23.new | Page 50

Seventh Wave is
located in a restored
castle in Durlston
Country Park.
CARROT AND MUSHROOM BOURGUIGNON
WITH CAULIFLOWER MASH
Vegan food can be as hearty as any meat dish, as this winter
warmer from Seventh Wave’s Mark Tipple proves
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The seventh wave is the one to catch when you’re surfing, apparently. But seven is
also the number of miles that this café bar and restaurant goes looking for local suppliers
to base its specials around. Every month on their 7 Mile Menu they work with a different
independent producer within that radius of their spectacular location at the Durlston Castle
Visitors Centre on the clifftop overlooking Durlston Bay. In some places in the country
sourcing from seven miles or less would be a restriction but Purbeck is blessed with
enough great producers to make it a tough choice for the owner/manager Emily Dunkerley
and chef Mark Tipple every month.
From the 5th May, visitors will be able to see which local food hero makes the cut on the dinner menu when Seventh Wave starts
evening service. Chef Mark brings 12 years of experience to the kitchen, and all dishes are developed using fresh produce and
made from scratch wherever possible.
The inspiration behind this vegan recipe was in delivering the sort of warming winter comfort food we used to think only came from
meat-based dishes. With increasing numbers being drawn to healthier options, this bourguignon is easily hearty enough to convert
beef lovers who want to enjoy some fine seasonal veg instead…
Ingredients Method
serves 4
3 large carrots, cut into 1-inch chunks
200g button mushrooms
200g pearl onions or shallots
250ml dry red wine
400ml vegetable stock
1 tbsp dried mushroom powder
(blitz dried mushrooms)
2 tbsp tomato puree
1 tbsp vegetable oil
2 cloves of garlic, finely chopped
Squeeze of lemon and
chopped parsley
1 cauliflower cut into florets
2 large Maris Piper potatoes peeled
and cut into equally sized pieces
60ml almond milk or soya milk
3 tbsp vegan butter
Salt and pepper
1. In a pan of boiling water, add the pearl onions and cook for 1 minute.
Drain and trim the onions then peel them.
2. Add the vegetable oil to a large pan over a medium heat and add the
carrots then season with salt and pepper. Brown on all sides for about 5
minutes then add the mushrooms and pearl onions and cook for 2 minutes
till coloured. Add the garlic and mushroom powder and cook for a further
minute stirring and then add the wine, turn up the heat and reduce for 3
minutes. Stir in the tomato puree and add the vegetable stock. Simmer for
45 minutes or until the carrots are tender.
3. While the stew is simmering bring another pan of water to the boil and
add the cauliflower and potatoes and cook until tender, then drain and put
through a potato ricer or simply mash. Beat in the vegan butter and milk and
season. Keep warm.
4. To finish the dish, squeeze some lemon into the stew and sprinkle with
some parsley then check the seasoning.
5. Spoon a nice portion of the mash into bowls, top with the carrot
bourguignon and finish with some more parsley.
You could even sprinkle over some chopped walnuts for added texture.
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