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Recipes: Tristan Welch puts wellness on a plate




Cambridge’s University Arms hosts its first holistic health retreat this month. To mark the occasion, Tristan Welch, head chef at the hotel’s Parker’s Tavern restaurant, shares two of his favourite wellness-boosting dishes

Chopped Beetroot Steak with Cashew Nut and Yellow Pepper Egg

Tristan Welch’s Beetroot Tartare (53467924)
Tristan Welch’s Beetroot Tartare (53467924)

Ingredients:

For the chopped beetroot steak:

1 beetroot (roughly 200g)

1 whole roasted carrot (grated)

¼ apple (grated)

1 tbsp toasted flax seeds

2 tbsp oat flour

¼ lemon juice

Salt and pepper to taste

For the cashew cream

Cashew nuts (soaked for 24 hrs)

Fresh horseradish

Salt

Lemon

For the yellow pepper coulis:

3 yellow peppers

1 tbsp cider vinegar

Method:

Pre-heat your oven to 180C.

Top and tail the beetroot and carrot and then give them a good wash. Place in an oven tray, drizzle with olive oil and season generously with salt. Bake for 30 minutes or until tender. Once

cooked allow to cool.

Grate the roasted vegetables into a bowl, add the rest of the ingredients and season to taste. Divide into burger shapes and pan fry in a non-stick pan with a little olive oil.

Blend the cashew nuts with a little water, lemon juice, freshly grated horseradish and salt.

Roast the yellow peppers in a pan with finely sliced shallots. Once nicely browned, add the cider vinegar and season with salt and blend until smooth.

To serve, place the pan-fried beetroot steak on a plate. Spoon the cashew nut cream first and then a round dollop of the yellow pepper curry to resemble an egg. I like to add a piece of

watercress, freshly dressed in your favourite vinaigrette.

Nice And Not Naughty Chocolate Truffles

Tristan Welch's Nice But Not Naughty Truffles (53467925)
Tristan Welch's Nice But Not Naughty Truffles (53467925)

Ingredients:

For the truffles:

300g Ombar Coco 60%

200ml coconut cream or thick coconut milk

1/2 tsp flaky sea salt

To finish:

Cocoa powder

Melted Ombar chocolate

Method:

Line a tin or a bowl with cling film.

Using a microwave proof bowl, warm the coconut milk in a microwave for one minute.

Break the chocolate into pieces and add to the warm coconut milk. Return to the microwave and gradually warm in 30-second intervals, mixing in-between, until completely melted.

Add the flaky sea salt and pour into the lined tin, refrigerate for an hour or two.

Once the chocolate has set, cut into rectangles.

Dip them in melted chocolate and then into the cocoa powder and allow them to set.

Keep in the fridge and share with friends - but do keep some for yourself!

The Education in Wellness Experience will run from January 21 to 23. Places are priced from £990 per person/£1,580 per couple, including two nights’ accommodation, all meals and activities. For more information and to book visit: universityarms.com/holistic-health-weekend


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