Dominic Lynch's Valentine’s Recipes
Dominic is a 20 year old Plant based chef originally from London. He comes from a fine art background and started working in fine dining at age 15. Working his way up to Michelin star establishments. He trained in classical french cuisine with the Royal academy of culinary arts. When he’s not cooking he works as a freelance model. His focus is on creating healthy, luxurious food to show off the true beauty of fruit and vegetables.
We are really excited to share Dominic’s three-course meal that is perfect for Valentines day! He has thoughtfully created three delicious recipes to ensure you can still have the finest Michelin star meals at your doorstep!
Starter: Wild Mushroom Risotto
Ingredients
1 tub (30-50 grams) Dried wild mushrooms
1 Vegetable stock cubes
1 shallot
2 cloves garlic
Fresh thyme
Salt and black pepper
120 gram risotto rice
Olive oil
Nutritional yeast or vegan hard cheese
King oyster mushroom
Chives or spring onion
Micro herbs or fancy salad leaves
Method
(Pre-heat oven to 220c)
1- Place the dried mushrooms in bowl and cover with 1 litre boiling water. Leave aside to rehydrate. For 10 minutes.
2- Cut the king oyster mushroom in half and some of the dried mushrooms. Drizzle with olive oil then roast in the oven for 15-20 minutes to get crispy.
3- Finely slice the chives/spring onion and leave aside.
4- When rehydrated strain through a fine sieve with paper towel to catch any sand.
Add 1 vegetable stock cube to the liquid. Set the liquid and mushrooms aside.
5- Finely dice the shallot and garlic and sweat in olive oil.
6- Add in the risotto rice and toast in the pan with some fresh thyme.
7- Slowly add in the vegetable stock in intervals. Each time slowly allowing the stock to evaporate and at the same time the rice gets softer till you get your desired texture. Season with salt and pepper to taste.
8- Finish the risotto with the crispy mushrooms, herbs and leaves. Then the nutritional yeast or vegan hard cheese on top.
Main: Celeriac Fondant, Wild Mushrooms, Granny Smith, Winter Truffle
Ingredients
1 Celeriac
1 packet mixed wild mushrooms
1 Granny Smith apple
Vegetable gravy granules
1 bottle Rapeseed oil
Salt and pepper
Truffle (Fresh, oil or paste)
1 small bag Mixed leaf salad
100g corn flour
1 carton Non dairy milk of your choice
Gravy browning
Method
1- Preheat your oven to 200c.
2- Peel the celeriac and keep the peelings aside.
3- Wrap the celeriac in kitchen foil with two layers.
3- Bake in the oven for 1 hour.
4- Coat the peelings in the corn flour then deep fry until golden.
In a fryer or heat up a small pan with rapeseed oil. Test if the oil is hot enough by placing a small piece in. When it’s hot enough the peeling will bubble and rise to the top. Leave on a tray with paper towel.
5- After 1 hour remove form the oven cut into 2 portions. Then cook the scraps in the non dairy milk, bring to a boil then place the pieces into a blender. Slowly add the milk to get your desired texture for the purée. Season with salt and pepper.
6- When ready place in a small saucepan and keep warm
7- Begin to sauté the wild mushrooms in a hot pan with rapeseed oil. Season with salt and pepper then leave aside.
8- In the same pan caramelise one side of the celeriac then leave aside.
9- Place the celeriac, mushrooms on a tray and warm up in the oven for 5 minutes.
10- Whilst that’s warming, warm the purée and slice the apple into thin batons. Also dress the salad leave with any dressing that you desire. Olive oil and any vinegar will do.
11- Make a small portion of vegetable gravy from the granules/follow the instructions on the tub. Add a couple drops of gravy browning to it if you have.
12- Begin to plate the dish by placing a couple spoons of the celeriac purée.
Then the celeriac fondant. Place the mushrooms next to it in a ring shape.
Pour the gravy in the middle and garnish with the salad leaves, apple batons and celeriac crisps.
13- Finally finish with the truffle, you can use some truffle oil, truffle paste or fresh. Whatever you can find.
Dessert: Blackberry Cheesecake, Blueberry Sorbet, Pumpkin Seed Granola
Ingredients
Pre-made pastry cases
1 tub vegan cream cheese
1 tub plain vegan yogurt of your choice
Vanilla essence or bean paste
1 punnet fresh berries (That you can find)
1 bag of frozen blueberries
1 small bag granola
1 small punnet of pumpkin seeds
Agave syrup
Method
1- Place the cream cheese into a bowl and beat it with a wooden spoon till smooth.
2- Slowly beat in the yogurt in teaspoon by teaspoon until it has a firm texture like a cheesecake.
3- Gently mix in the vanilla and agave to your desired taste. Now place into a piping bag and leave in the fridge.
4- Wash and prepare the berries and leave aside on a tray.
5- Place some granola and pumpkin seeds on the same tray.
6- Now place 1/2 the bag of frozen berries into a blender. Mixed 2 tbsp of agave with 2 tbsp of cold water. And add to the blender.
7- Begin to pipe the cheesecake into the pastry cases and garnish with the berries and granola.
8- When that’s done blend the blueberries until smooth. Use two spoons to create a quenelle and place onto the cheesecake quickly, otherwise it will melt very quickly.
Credits: Dominic Lynch, @chef.dominicus