#CookWithBlu - Mille Feuille Of Spiced Tofu with the Radisson Blu Hotel, Berlin

Simple and regional dishes that highlight the best of local produce! The best thing? They're easy to cook at home!

#CookWithBlu

Ingredients - Serves 4

250 g of Tofu

80 g  of Pearl Barley

50 g of King-Oyster Mushroom

A bundle of Watercress

A tuber of Parsnips

A quarter of a red and yellow pepper each

1 Tomato

2 Shallots

30 ml of extra virgin Olive Oil

2 twigs of Thyme

2 leaves of Curry and Lime each

A bundle of pea sprouts

2-3 green Shiso Leaves

100 ml of Coconut Milk

100 ml Skim Milk

50 ml of Vegetable Stock

½ teaspoon of Agar Agar

Salt & Pepper

A clove of Garlic

A knife tip of Tandoor Masalla

A knife tip of Madrascurry

A knife tip of Cumin

Preparation

  • Thinly slice the tofu and marinate it in a bowl with salt and pepper, coconut milk, madras curry, garlic, cumin and the lemon and soak it overnight.
  • Cut the shallots, pepper and tomatoes finely and sauté  with the olive oil.
  • Add the pearl-barley and tandoor masala. De-glaze it with half the vegetable stock and cook the pearl-barley until tender.
  • Peel the parsnips and cook in the vegetable stock until it is soft, season with salt and pepper.
  • Finely blend the watercress and also season it with salt and pepper.
  • Mix the pre-soaked agar agar with the watercress. Fill in whipped cream dispenser.
  • Cut the King-Oyster mushrooms in half and sauté with olive oil and thyme in a pan.
  • Blend the parsnips with the milk stock until foamy. After that place the ingredients on top of each other on the plate to create the Mille Feuille.
  • Sprinkle the watercress foam on the plate round the Mille Feuille. Pour the foam of parsnips and garnish it with the sprouts.

Have you tried this #CookWithBlu recipe at home? We'd love to see it! Share your photo or video with us on Instagram or Twitter with the hashtag #RadissonBlu!

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