Brasserie Bread April Customer Spotlight – The Loose Moose Tap & Grill House

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The Loose Moose Tap & Grill House is located in the heart of Broadbeach on the Gold Coast. Specialising in Canadian cuisine, the restaurant is known to source and offer the best ingredients, beers and whiskeys available. With a fit-out inspired by America’s 1920s prohibition, guests can enjoy great food and beverages and make their dining occasion into a fascinating experience. The Loose Moose is one of many establishments in the Gennari Group’s portfolio, one of the most successful, sophisticated and visionary restaurant groups on the Gold Coast.

Follow them at:
@theloosemoose.gc

Sweet Potato Hummus On Sprouted Wheat Sourdough with Feta, Dukkha and Crispy Pancetta 

Ingredients

  • 3x Slices of Flinders Ranges Sprouted Wheat
  • 1x Large Sweet Potato
  • 1x tsp. Cumin – ground
  • 1x tsp. Coriander – ground
  • 200g Chickpeas – tinned
  • 1x Lemon – juiced
  • 60g Pancetta – thinly sliced
  • ¼ Bunch Kale
  • 25g Feta
  • 100g Almonds
  • 100g Hazelnuts
  • 1x tsp. Turmeric
  • 1x tsp. Cumin Seeds
  • 1x tsp Coriander Seeds
  • Pinch of Paprika
  • 50g Sesame Seeds
  • Sea Salt & Black Pepper

METHOD

Hummus – Place sweet potato on a baking tray with rock salt underneath and cook in the oven at 200°C for about 30-40 minutes or until soft and tender.  Carefully peel skin off sweet potato then place it in the blender with ground cumin, ground coriander and chickpeas and blend until smooth.  Add lemon juice and, sea salt & black pepper to taste.

Dukkha – Individually toast all nuts and seeds at 160°C for 8-15 minutes or until golden. Peel hazelnuts. When cooled finely grind cumin and coriander, add turmeric and paprika. Blitz hazelnuts and almonds then mix all ingredients together in a bowl and season to taste.

Garnish – Deep fry kale at 180°C for about 1-2 minutes until crisp and translucent. Set over paper towel to drain oil.

Line a tray with greaseproof paper, place pancetta on tray. Place another sheet of greaseproof paper on top of the pancetta and a second tray on top of this to prevent it from curling when cooking. Cook at 175°C for about 8-12 minutes.

Assembly – Toast single origin Sprouted Wheat. Spread sweet potato hummus on toast. Crumble feta over the top of the hummus and sprinkle dukkha over the feta. Place crispy pancetta and fried kale on top or on the side to garnish.

 

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