Name: Eddie Stewart’s Mushroom Harrisa Rolls
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 4000 g Roasted Red Peppers; 40 g Dried chilli flakes; 80 g Paprika smoked; 40 g Garlic peeled and crushed; 60 g Salt; 20 g Olive Oil; 30 g Coriander seeds toasted and crushed; 80 g Lemon Juice; 3200 g Mushroom; 200 g Butter; 2000 Fresh Hard Tofu broken up; 400 g Almond Meal; 400 g Almonds Slivered toasted; 250 g Cornflour; 20 g Xanthum Gum

Eddie Stewart’s Mushroom Harrisa Rolls

Yields6 Servings

Prep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients:

4000 g Roasted Red Peppers

40 g Dried chilli flakes

80 g Paprika smoked

40 g Garlic peeled and crushed

60 g Salt

20 g Olive Oil

30 g Coriander seeds toasted and crushed

80 g Lemon Juice

3200 g Mushroom

200 g Butter

2000 Fresh Hard Tofu broken up

400 g Almond Meal

400 g Almonds Slivered toasted

250 g Cornflour

20 g Xanthum Gum

Method:

1

Preheat oven to 180c

2

Place Mushroom in food processor and blitz until fine dice, do this in batches.

3

Add the mushrooms to a larger pan with the butter and cook down till no moisture is left in the mushrooms

4

Place all ingredients ( except the lemon ) for the Harissa into a pan and cook over a medium heat for 10 mins, then add to a food progress and puree until a fine puree is achieved.

5

Place the harissa in to fine strainer and let the liquid drip out.

6

Combine, mushroom, tofu, harissa and the rest of the ingredients and mix till well combined

7

Roll the mix into logs in glad wrap to match the size of your puff pastry length, you are looking for around 5cm in thickness. Roll in the glad wrap and freezes the logs.

8

Once frozen wrap in puff pastry.

9

Bake for 20-25 minutes, until the pastry is golden brown.

Ingredients