Green Soup, Avocado, Togarashi Oil, Fried Kale, Bratzeli, Matcha Mochi Bread
Yields 10 portions
Enjoy with the Creation Sauvignon Blanc, Semillon
Vegetable Stock
1 carrot
50 g celery leaves
50 g onion
80 g dry shiitake
20 g kombu
5 g star anise seed
2 litre cold water
Bring the stock to a boil and turn down the heat to a simmer for 45 minutes.
Soup Base
10 ml oil
100 g lovage
100 g baby spinach
100 g kale
50 g parsley
50 g chives
50 g shallots
50 g celery sticks
50 g fennel bulb
10 g ginger
5 g turmeric
5 g peruvian salt
4 vitamin C capsules
50 ml lime juice
Sauté shallots, celery, ginger, turmeric, chives and fennel for 8 to 10 minutes.
Add greens and sweat till wilted. Blend in a bar blender with 3 cups of vegetable stock.
Add lime juice and salt to taste.
Togarashi Oil
50 g togarashi spice
1 litre oil
Heat the oil in a pot to 110° C and add the togarashi spice.
Take the pot off the heat and set aside for the spice to infuse into the oil.
Garnish
5 g avocado pear
deep fried kale
togarashi spice
ground fennel
Green Cracker
50 g soup
10 g dried celery
50 g gluten-free flour
80 g water
Turn on the bratzeli maker. Place all the ingredients in a bar blender and blend till smooth.
Transfer to a piping bag. Pipe a little bit on each corner. Bake at the lowest temperature.
Gluten-Free Mini Seed Loaves
1.12 kg gluten-free flour
160 g brown sugar
7 ml salt
4 sachets instant dry yeast
120 g poppy seeds
120 g sesame seeds
120 g sunflower seeds
120 g gluten-free oats
60 ml olive oil
1.28 litre water
Pre-heat oven to 180° C. Mix all the dry ingredients together. Add the olive oil and water and mix till well combined. It should be like a thicker waffle mix consistency. Spoon into mini loaf tin trays, only half full. Leave in a hot area in the kitchen to prove to double in size. Bake for 20 minutes. Let the bread cool for 5 minutes before turning it out onto a cooling rack for a further 15 minutes. Serve a few slices with your green soup.