Destination Dining: Impossible Moroccan Cigars by Chef Tal Ronnen
Ingredients
Aleppo pepper: 1 1/2 Tsp
Ground cumin: 1 1/2 tsp
Black pepper: 1 1/2 tsp ground
Sweet paprika: 1 tsp
Kosher salt: 3/4 tsp
Turmeric: 1/2 tsp ground
Cayenne pepper: 1/8 tsp
Butter: 1 1/2 tsp
Shallots: 1 (minced)
Garlic: 8 (minced)
Burgers: 12 oz (340g) Impossible Burger
Vegetable oil: 1/4 cup (60ml)
Shallots: 1 cup (155g) chopped
Garlic: 5 chopped
Harissa paste: 1 Tbsp
Kosher salt: 1/4 tsp
Black pepper: 1/4 tsp ground
Red pepper: 1/4 tsp
Lemon juice: 1 Tbsp
Parsley: 1 Tbsp (Fresh flat leaf)
Vegetable oil: For frying
Spring roll wrappers: 10 (wheat-based Chinese spring roll wrappers, each about 6.5 in (16.5cm) square
Yogurt: 1/4 cup (60ml) or use plain unsweetened almond milk
Chef Tal Ronnen shares this unusual vegan recipe from his Crossroads Kitchen restaurant in Los Angeles, which also features in the restaurant's cookbook.
Discover chef Tal Ronnen's unusual vegan recipe from Crossroads Kitchen, a refined plant-based restaurant in Los Angeles, re-inventing vegan food and defining itself, not by what it's missing, but by what it is. This delicious vegan recipe is shared by chef Tal Ronnen and also appeared in the Crossroads cookbook.
It features as part of the S.Pellegrino Destination Dining series, a cross-state swap of restaurants' recipes between New York and Los Angeles.
Method
A day before you plan to make the cigars, prepare the spiced filling.
In a small bowl, whisk together the Aleppo pepper cumin, black pepper, paprika, salt, turmeric, and cayenne. In a large skillet over medium heat, melt the butter. Add the shallot, garlic, and spice mixture, stirring to combine. Cook until soft and fragrant, for 3 to 5 minutes. Remove from the heat and let cool completely.
Crumble the 'Impossible Burger' into a large bowl and add the cooled butter mixture. Mix until well combined, then transfer to a food processor and process into a smooth paste.
Transfer to an airtight container and refrigerate overnight until well chilled.
To make the flavoured oil, in a large skillet over medium-high heat, warm the oil. Add the shallots, garlic, harissa, salt, black pepper, and pepper flakes, and cook, stirring, until fragrant, for about 2 minutes. Remove from the heat and let cool. Stir in the lemon juice and parsley. Set aside.
Add 1½ to 2in [4 to 5 cm] vegetable oil to a large heavy skillet and heat over medium-high heat until the oil is hot, but not smoking (about 350°F/180°c on a deep-fry thermometer).
While the oil is heating, assemble the cigars. Transfer the cold 'Impossible Burger' filling to a pastry bag with a half-inch-wide tip. Fill a small bowl with warm water and place it next to your workstation. On a work surface, cut the spring roll wrappers in half diagonally so you end up with two stacks of triangles. Place a damp kitchen towel over the wrappers to keep them from drying out. Working with one triangle at a time, arrange the wrapper with the central point facing up.
Pipe the filling lengthwise across the wrapper, about 1 inch (2.5 cm] from the bottom edge to about 1 inch (2.5 cm] from the top edge. Fold each side of the bottom of the triangle over the mixture and, using the palm of your hand, roll the pastry and filling towards the point into a tight cylinder. Dip your finger in the warm water and wet the inside tip of the triangle point to help seal the cigar. Set aside on a baking sheet. Repeat to use all of the filling and wrappers.
Line another baking sheet with paper towels. When the oil is hot enough, fry the cigars in batches, turning occasionally, until golden brown all over, for 3 to 4 minutes. Using a wire skimmer, transfer the cigars to the paper lined baking sheet to drain. Repeat to fry all the cigars.
To serve, arrange the cigars on a serving plate. Put the yogurt in a shallow bowl and top with the flavoured oil. Serve the yogurt mixture alongside the cigars for dipping.
