Yields 6 portions
Enjoy with the Creation Syrah, Grenache
Quinoa
1 cup black quinoa
5 g thyme
5 g parsley
5 g rosemary
5 g origanum
2 g maldon salt
Combine everything in a medium sized pot, along with 4 cups of water.
Cook for 30 minutes or until cooked. Set aside covered.
Pickling Liquid for Tomatoes
1 cup red wine vinegar
1 cup water
5 g thyme
5 g rosemary
5 g parsley
5 g origanum
5 g red peppercorns
5 g caster sugar
5 g maldon salt
18 cherry tomatoes
In a pot, cook all the above ingredients, except the tomatoes, for 10 minutes.
Take off the tops of the tomatoes, take out the pips and keep aside for the stuffing. Once liquid has cooled down, place the tomatoes in the liquid for 1 hour and remove.
Pickling Stuffing
40 g cucumber
40 g red onion
40 g red pepper
4 g fresh parsley
40 g fresh basil
inside of cherry tomatoes
30 ml balsamic glaze
10 ml of pickling liquid
4 g maldon salt
Brunoise all the vegetables. Chop the herbs fine and mix everything. Keep aside to stuff the tomatoes.
Black Olive Tapenade
100 g black olives, roughly chopped
10 g garlic, finely chopped
4 g maldon salt
30 ml lime juice
30 ml olive oil
10 ml maple syrup
Mix everything together.
Sun-dried Tomato Sauce
½ cup sun-dried tomato in oil, strained and chopped
¼ cup olive oil
¼ cup Creation Syrah, Grenache
2 g maldon salt
5 ml maple syrup
Transfer all the ingredients to a blender and blend till smooth.
Set aside for plating.
Garnish
deep-fried basil leaves
manchego sliced on the circular cheese slicer.