Chef Sandra

Meet Chef Sandra Hurtault!

Introducing Vegan Chef & Peeled Contestant Sandra Hurtault

The Underdog Chef — is the most timid of our chefs whose seeming fragility shouldn’t be mistaken for weakness. She’s driven, evidenced by her bold career move to become a vegan chef. 

Sandra was born and raised in France, where she learned to appreciate culinary arts from her grandfather, a chef and watercolor artist, and mother, also a gifted artist who loved cooking. 

As a 16-year-old, she was already presenting three-tier cakes and sampling menus. Her love of baking led to her interest in artful presentation and flavor nuances.

Chef Sandra’s Charity: Amma Center

RECIPEs BY SANDRA

Vegan Pâté de Campagne with Calvados, Porcini Cashew Cream & Onion Jam

8 servings

Prep Time: 40 minutes

Cook Time: 25 minutes

Ingredients

Pâté

8 oz cremini mushrooms

½ small red onion, chopped

1 small shallot, chopped

¼ cup raw walnuts

¼ cup raw hazelnuts

1 shot Calvados brandy

2 tablespoons coconut aminos

1 tablespoon nutritional yeast

1 tablespoon lemon juice

1 teaspoon smoked paprika

1 teaspoon agave nectar

1 teaspoon liquid smoke

½ teaspoon garlic granules

¼ teaspoon red chili flakes

Fresh chives (for topping)

Salt and pepper, to taste

 

Porcini Cashew Cream 

8-10 dried porcini mushrooms

2 tablespoons fresh chopped parsley

¼ cup nutritional yeast

1 cup raw cashews 

1 teaspoon lemon juice

Salt, to taste

 

Onion Jam 

4 red onions

2 oz (¼ cup) Melt Organic® vegan butter 

½ cup raw cane sugar

¼ cup red wine vinegar

1½ cups red wine

 

Assembly

Make Pâté

Preheat oven to 350℉. Toast nuts in a non-stick pan on low heat until aromatic and beginning to turn golden, taking precaution not to burn (about 5 minutes).

In a second pan, heat 1 tablespoon of olive oil, then add chopped onion and shallot. Stir and cook on medium heat until brown and soft; add sliced mushrooms and seasonings. Continue cooking 5 minutes, or until mushrooms have softened; the goal is to impart more flavor through caramelization, without burning the mushrooms. 

 

Using a lighter or long match, Pour Calvados brandy into pan and immediately ignite with a lighter or long match to flambé. Be cautious to not lean over the pan for this step.

 

Add sautéed mushrooms and nuts to the food processor and process mixture to your liking (I personally like to leave a few little chunks for a pleasing added texture). Pack Pâté tightly in two 8oz oven-safe glass jars up to ¾ of jar capacity  and bake for 25 minutes. Will keep in the refrigerator for up to 3 weeks.



Make Porcini Cream

Soak cashews overnight (or boil for 15 minutes, remove from heat and set aside to cool completely). Soak dried mushrooms in hot water; cool completely. 

 

Add the mushrooms to a food processor along with the soaked cashews, 1/4 cup water, lemon juice, nutritional yeast, parsley and the salt. Process until smooth. Add water if necessary. Reserve in the fridge.

 

Make Onion Jam

Finely slice red onions and cook in butter in a saucepan over high heat, about 10 minutes. Add sugar and vinegar; cook for 10 minutes, stirring constantly. Add red wine and cook over low heat, stirring occasionally. Continue cooking until liquid has evaporated and reduced to a jam consistency, about 60 minutes. Will keep in a sterilized glass jar in the refrigerator up to four weeks.

 

Finish & Garnish 

To assemble hors d’œuvre, toast bread, cut a ¼ inch slice of pâté and lay it on the warm bread. Pipe on Porcini Cashew Cream and top with a teaspoon of confit. Garnish with fresh herbs or mushroom chips.

Recipe Notes

Pâté de campagne is best enjoyed at room temperature, so make sure to take it out of the refrigerator at least 30 minutes before serving.

 

A buckwheat bread or sourdough bread is a good choice to pair with the pâté. Toast your bread for added texture and some temperature contrast.

 

Cherry Tomato and Vegan Chèvre Clafoutis with Tomato Bisque and Alfalfa Sprouts

32 servings

Ingredients

1 and 1/2 cup of vegan egg

40cl of plant milk 

3/4 cup flour 

1 tbsp olive oil 

1 tbsp lemon juice 

1 tbsp organic white miso 

2 tsp black salt 

1/4 cup nutritional yeast 

1 and 1/2 tsp of espelette pepper 

1 tsp thyme 

1 tsp smoked paprika 

1 tsp garlic granule

1 tsp of black pepper

32 cherry tomatoes halved

160g of vegan chèvre cubed 

5oz of tomato bisque 

 

In a blender, blend the egg with the milk, miso and olive oil. Add the lemon juice, pepper, salt, espelette pepper and nutritional yeast. Add the flour and blend until smooth. 

 

Cut up the cherry tomatoes in half and the goat cheese (chèvre) in small cubes.

 

Pour in buttered silicone muffin molds. Add 4 halved cherry tomatoes and two cubes of chèvre per mold. Sprinkle with thyme. Bake at 350F for 15min  

 

Serve warm/room temp with spicy tomato bisque on top and alfalfa sprouts.

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