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Kol's Beetroot Tostada

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
0MIN
Cuisine

Ingredients

Corn tostadas: 6

Beetroots: 500g, preferably small

Walnut oil: 60ml

Gooseberries: 60g fermented (or any other sour berry)

Chicken stock: Reduced to 60ml (vegetable stock is fine also)

Salt

Guajillo chilli: 12.5g

Rapeseed oil: 1l

Achiote: 50g

Habanero: 8g, dry

Fermented gooseberry juice: 5ml

Egg yolks: 2, pasteurised

Guajillo oil: 170ml *see above

Kombucha: 5ml

Get the recipe for delicious meat-free tostadas from Michelin-starred Mexican restaurant Kol, in London.

01.

For the árbol chilli emulsion

Combine the egg yolks with the guajillo oil and whisk.

 

02.

Add the gooseberries to the mixture and season with salt.

03.

Finally, add the kombucha to the mixture.

04.

Beetroot

Salt bake the beetroot in a tray with coarse salt.

05.

Cover the tray with tin foil and bake in the oven for 60 minutes at 190°C.

06.

While the beetroot is in the oven reduce the stock.

07.

Peel and dice the beetroot and cover in walnut oil, the berries and reduced stock.

08.

Serve the beetroot on top of the corn tostada and dress the plate with a ring of emulsion surrounding it. 

Try this delicious alternative to meat tostadas from London's Michelin-starred Mexican restaurant.

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