If you have ever had the good luck to eat at Maha, you have probably tasted the truffled fava puree. I have eaten it each time I have been there, and though it may not look like much, it packs a delicious punch of flavour that makes me go weak at the knees.
I’ve wanted to try making this ever since the first time I ate it, and I finally went searching for a recipe after my latest visit to Maha. I found the recipe on the SBS food site with a video demonstration by Shane Delia himself. It is one of the recipes featured on his program Spice Journey. Strangely, the recipe on the website differs in technique to the video so I am sticking with Shane and following his directions. It is part of a larger non vegan recipe, but the puree itself is vegan in the original.
I had assumed that the name of it meant that it contained fava (broad) beans, but in fact it is made from yellow split peas.
It is smooth, sweet and unctuous with the heady flavour and aroma of truffle.
It works well as a dip, as a sauce with some grilled vegetables and flaked almonds or frankly, just eaten off a spoon, which is what I am doing as I write this post. 🙂
truffled fava puree
author: SBS website (Shane Delia)
recipe type: dip
- 150 grams yellow split peas
- 1 red shallot peeled
- ½ carrot peeled
- ½ stick of celery (strings removed)
- 1½ tsp truffle oil
- Rinse the split peas until the water runs clear.
- Chop the vegetables roughly.
- Add the vegetables and split peas to a saucepan, just cover with water.
- Cook over a low to medium heat stirring occasionally until everything is soft and breaks down.
- Puree with a stick blender until utterly smooth.
- Add the truffle oil and salt to taste.
- Drizzle with some extra truffle oil.
I made half the original recipe.
I tried a Yumi’s beetroot dip recently. Many of the beetroot dips you can buy are not vegan but this one was. Normally I’m not a big fan of beetroot dips, but I liked this one so much I wanted to try to recreate it. As luck would have it, I had a stack of beetroot from a garden produce swap with a friend so I roasted them and made this dip. I’m not sure if it replicates the Yumi’s one or not because I don’t have any left to compare. But it is delicious anyway.
roasted beetroot dip
recipe type: dips and sauces
- 3-4 large beetroot (about 8-10 cm across)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1-2 clove garlic
- lemon juice (from a whole lemon)
- Peel and cut the beetroot into 3 cm chunks, put into a roasting pan with the unpeeled cloves of garlic and sprinkle with 1 tablespoon of the olive oil and some salt
- Roast the beetroot and garlic in the oven at 180ºC / 350ºF until the beetroot is soft.
- Drop the beetroot and squeeze the roasted garlic paste (discard the skins) into the food processor. Add the cumin and pulse.
- Add up to a tablespoon of oil and blend until a rough paste. You still want some texture. Add the salt and lemon to taste.
There are a couple of ways to roast beetroot. You can either roast it whole, unpeeled and slip the skin off when done, or peel it and cut into chunks. The latter way caramelises the beetroot and this is the method I've used here because it tastes so good in this dip. One thing though, you have to be vigilant when cooking it this way. There is so much sugar in the beetroot that it can burn easily.