Maximising Vegetable Flavour
Nine lessons on two plated vegetable dishes: white beetroots baked inside salt dough, onion petals roasted and filled, both finished at the pass.
Kirk Westaway
Executive Chef, Jaan by Kirk Westaway · Singapore
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What you'll learn
9 Lessons, 42 min total
- FREE
Introduction
- FREE
#1 Salt Dough
- FREE
#2 Salt-baked White Beetroots
- FREE
#3 Burrata and Shallots Filling
- FREE
#4 Creamy White Wine Shallot Sauce
- PRO
#5 Filled White Beetroots Cigars Plating
- PRO
#6 BBQ Eggplant
- PRO
#7 Fennel Marmalade
- PRO
#8 Roasted Onion Petals & Onion Skin Powder
- PRO
#9 Filled Onion Cigars Plating
About this course
Nine lessons build two plated vegetable dishes end to end. White beetroots baked inside a salt dough, hollowed, filled with burrata and shallots and rolled as cigars. Onion petals roasted, filled and plated the same way. Around them sit a creamy white wine shallot sauce, a BBQ eggplant and a fennel marmalade.
The method is concentration, then balance. Salt dough traps the beetroot's own moisture so the flavour stays in the vegetable instead of leaching into the tray. Onion skins that usually go in the bin are roasted, dried and milled into a powder that seasons the finished plate. Nothing is added to cover a gap.
What changes is where the vegetable sits. It carries the dish instead of supporting a protein, and every component is cooked to hold its own weight. You finish able to run both cigar plates to the same standard and to read a vegetable for what it can be pushed to do.
"Vegetables don't need meat to taste complete, they need the right technique."
Kirk Westaway · Executive Chef @ Jaan by Kirk Westaway
Lessons
9
Video
42 min HD
Recipes
10
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Salt-bake white beetroots in dough so they concentrate instead of leaching out.
Fill and plate beetroot and onion cigars in a repeatable service sequence.
Mill roasted onion skins into a seasoning powder for finished vegetable plates.
Cook a fennel marmalade and a white wine shallot sauce that carry the plate.
Vegetables today, sauces tomorrow.
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Meet your instructor
Kirk Westaway
Executive Chef, Jaan by Kirk Westaway, Singapore · Two-star kitchen since 2021
Kirk Westaway is a British chef and executive chef of Jaan by Kirk Westaway in Singapore, a kitchen that has held two stars since 2021. He grew up in Devon harvesting home-grown organic fruit and vegetables with his parents.
He started in a restaurant in his hometown, went through culinary school, and worked in high-end kitchens abroad before settling on modern British cooking: traditional British ingredients, current technique, seasoning drawn from elsewhere. Here he applies that to beetroot, onion, fennel and eggplant.
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Who is this course for?
New to it or years into it
Beginners and daily vegetable cooks who want one vegetable to carry a plate on its own.
Vegetables at the centre of the plate
Salt dough baking, onion skin powder and fennel marmalade, cooks who want the methods behind the flavour.
Anyone who cooks a lot of vegetables
Beetroot, fennel, eggplant and onion, cooks who want more flavour and texture from everyday vegetables.
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Maximizing the Taste of Your Vegetables · Kirk Westaway
