Join Michelin-Starred Chef Greg Hanger for a Gourmet Plant-Based Cooking Journey
Hi everyone, I’m Greg Hanger, and welcome to my gourmet plant-based cooking course. In this detailed two-part culinary exploration, we’ll dive into the world of sophisticated plant-based cuisine and create an alternative to the classic foie gras, complete with a complementary side of perfectly toasted bread.
About This Course
This course is designed for culinary enthusiasts from all backgrounds, whether you’re a home cook or a professional chef. My goal is to blend traditional flavors with modern plant-based ingredients, giving you a delicious faux gras that captures the essence of its classic counterpart.
Course Duration: Approx. 1 Hour
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4
Part 1: Preparation and Cooking of Faux Gras
- Learn to select and prepare lentils, beetroot, mushrooms, and nuts.
- Discover techniques for cooking these ingredients to develop deep flavors.
Part 2: Toasting and Serving
- Master the art of preparing and toasting bread to accompany the faux gras.
- Explore finishing touches that enhance texture and flavor, including the use of garlic and herbs.
This Dish is Ideal For:
- Special Occasions: Elevate your fine dining experience at home.
- Expanding Your Repertoire: Sophisticated plant-based recipes that impress.
- Entertaining Guests: An elegant appetizer to wow your friends.
- Culinary Professionals and Home Cooks: Interested in gourmet plant-based cuisine.
What You Will Learn:
- Blending Techniques: How to achieve the perfect pâté texture by blending ingredients just right.
- Cooking Temperatures and Times: Maximize flavors with precision cooking.
- Plating and Presentation: Expert tips to make your dish visually appealing.
So grab your apron and join me for this culinary journey as we create a sophisticated plant-based faux gras. Together, we’ll bring gourmet flavors to your kitchen that will leave your guests impressed and satisfied.
MEET THE CHEF
Greg Hanger stands at the forefront of plant-based innovation, renowned for his transformative influence in vegan gastronomy. With a rich background in fine dining, including experience in Michelin-starred restaurants in Australia, Greg has established himself as a pioneering force in the plant-based culinary scene. As the former head chef at Unity Diner, London, he significantly contributed to its ethos and culinary direction from the very beginning in 2018, earning a reputation as a plant-based alchemist. Learning from Greg offers a unique opportunity to absorb knowledge from a true leader dedicated to elevating vegan cuisine to new heights.