Salt Baked Mooli Recipe by Chef Colin McKee of Harvey’s Point

Chef Colin McKee Salt Baked Mooli

This Salt Baked Mooli, Mooli Jam & Crisps with Tarragon, Hazelnut, and Golden Raisin dish is something a little different for the vegetarian. Mooli is a beautiful vegetable with its delicate peppery flavour. It works really well in this dish, with the different contrasts of flavours. A nice and light starter.

Serves 4

Salt Baked Mooli
– 1 black mooli
– 400g plain flour
– 280g salt
– 7 egg whites
– 230ml cold water


1. Pre heat oven to 160 degrees Celsius
2. Wash the mooli and trim of any roots
3. In a mixture, combine the flour, salt, egg whites and water and mix to form a paste
4. On a lined tray, spread a small amount of the paste to form a base
5. Place the mooli on top and spread the remaining paste over and around the mooli ensuring no gaps and it’s completely covered
6. Bake in the oven for 1-1 1/2 hours until the pastry forms a hard crust
7. Remove from the oven and leave to cool
8. Using the heel of a knife, gently crack the crust and remove the baked mooli
9. Remove any skin and pat dry with a clean tea towel
10. Portion to size and refrigerate until needed

Mooli Jam
– 1/2 black mooli, peeled and finely grated
– 80ml apple juice
– 80ml white wine vinegar
– 80g sugar
– 1 tsp mustard seeds

1. In a saucepan, toast the mustard seeds in a little oil until they pop
2. Add the grated mooli and cook for 3-4 minutes
3. Add the apple juice and vinegar and reduce by half
4. Add the sugar, reduce the heat and cook until liquid is nearly gone and the mix is slightly sticky and a jam like consistency

Mooli Crisps
– 1/2 black Mooli
– Sea salt

1. Pre heat the deep fat fryer to 140 degrees Celsius
2. Using a mandolin or sharp knife, cut the mooli into wafer thin slices
3. Deep fry the sliced mooli until slightly golden and crispy
4. Drain on absorbent paper and sprinkle with sea salt
5. Store air tight until needed

Tarragon Emulsion
– 120ml olive oil
– 30g tarragon leaves
– 1 egg yolk
– 1 tbsp Dijon mustard
– Juice from 1/2 lemon

1. In a blender, blend the olive oil and tarragon together, to form a bright green tarragon flavoured oil and strain through a fine strainer, reserving the oil
2. In a bowl, place the egg yolk and dijon mustard and start to mix continuously while slowly adding the tarragon oil
3. When all the oil has been added and the right consistency is achieved, add the lemon juice and season to taste
4. Pour into a squeezy bottle for service

Roasted Hazelnuts
– 70g hazelnuts
– 70g butter
– Sea salt

1. In a pot, melt the butter and add the hazelnuts
2. Cook on a medium heat, continuously mixing until the butter goes golden brown and nutty
3. Keep roasting the hazelnuts in the butter until they turn brown and appear roasted
4. Drain of the butter and place the hazelnuts on absorbent paper
5. Sprinkle with sea salt and store air tight

Golden Raisin Purée
– 150g golden raisins
– 80ml water
– 1/2 vanilla pod, seeded

1. Place all the ingredients in a saucepan, bring to a gentle simmer
2. Cook until the raisins are soft and plumped up
3. Strain off excess liquid , reserving the liquid
4. Place the raisins in a blender and blend until smooth, adding the reserved cooking liquid if required to achieve the correct consistency
5. Strain the purée and pour into squeezy bottle for service

Tarragon Powder
– 140ml olive oil
– 40g tarragon
– Maltrodrextrin


1. In a blender, blend the tarragon and olive oil together to form a bright green tarragon oil
2. Strain through a fine Muslin cloth, reserving the oil
3. Place the oil in a bowl and gradually add the maltrodrextrin, keep adding the maltrodrextrin until it forms the consistency of a fine powder
4. Season with a pinch of salt.

For garnish:
– nasturtium leaves

Plating up:

Place the salt baked mooli in the centre of the plate. Place a quenelle of the mooli jam on top. Pipe dots of the tarragon emulsion and golden raisin purée around the plate. Spread a few of the crushed hazelnut onto the plate. Rest the mooli crisps on to the baked mooli and place a neat dusting of the tarragon powder at the side. Garnish with nasturtium leaves.

Chef Colin McKee Salt Baked Mooli


Chef Colin McKeeI am the senior sous chef at Harvey’s Point four star country hotel. I’m in charge of the 2 AA rosette lakeside restaurant.

I completed my professional cookery degree in the renowned catering college in Killybegs, Co Donegal in 2006 and I have never looked back.
Since this, Harvey’s point have given me a lot of great opportunities, to Travel to several Michelin starred restaurants, to gain new work experiences,  develop my skills as a chef and sharpen my culinary knowledge.

I now enjoy developing menus for the lakeside restaurant and other food outlets at the hotel, using top quality, locally sourced Irish produce as the base  of my cooking philosophy. Encouraging and developing a great team, always looking to improve and reach new highs.

For me, food is a passion, a challenge, a love and a way of life.

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