Caldereta is often associated with a hearty pot of stew filled with meats and vegetables. This version, however, raises the bar on how to cook caldereta for a vegetarian by deconstructing it for a more high-class, restaurant-quality feel.
Portion: 2
INGREDIENTS:
Wheat Cracker:
- 129 g bread flour
- 43 g whole wheat flour
- 7.5 g black sesame seed
- 7.5 g white sesame seed
- 5 g oregano, dry
- 3 g salt
- 62.5 g Extra Virgin Olive Oil
- 5 g sesame oil
- 125 g water
Kaldereta:
- 100 g Shiitake mushrooms
- 5 g garlic
- 30 g olive oil
- 5 g white vinegar
- 2 g parsley
- 1 g salt
- 1 g black pepper
Base:
- 200 g onion
- 250 g Knorr Tomato Pronto
- 1 pc. bay leaf
- 5 g salt
- 3 g sugar
- 500 ml water
- 100 g carrot
- 100 g potato
- 50 g red bell pepper
- 3 g Tabasco sauce
- 100 g cheddar cheese
STEPS:
1. Cracker: Combine all dry ingredients, then pour oil and water over it, and mix until you can form a ball. Spread thinly, and bake at 160C for 20 minutes, then let it cool.
2. Caldereta: Heat oil in a pan, then sauté sliced mushrooms. Season with salt and pepper, add garlic, then deglaze with sherry vinegar. Finish it off with chopped parsley.
3. Base: Using the same pan, sweat onions, then pour Knorr Tomato Pronto and water. Add in the bay leaf and let it simmer for 5 minutes. Season with salt and sugar, then put in carrots, potatoes, red bell peppers, and let it simmer again for another 15 minutes. Finish it off with some Tabasco sauce and cheddar cheese.
4. Plating: Add the base on a dark plate, forming an “S” shape with it. Scatter Caldereta mixture of mushrooms and potatoes around, then put the spelt crackers in an upright position. Garnish with micro-flowers and dry shiitake mushrooms.
Add a creative twist to the well-loved Caldereta dish by substituting ingredients with healthy food alternatives like whole wheat crackers, or mushrooms instead of meat.
