Served with Creation Rosé
Yield: 20 Portions
Olive and Nori Natural Fauxmage
120 g natural fauxmage, chevin style cashew cheese
20 g Morgenster nocellara olives, chopped
5 g nori, finely chopped
Mix all the ingredients together in a blender and transfer to a piping bag for plating.
Cucumber and Mustard Seed Gel
150 g mustard seeds
200 ml apple cider vinegar
5 g sugar
1 kg cucumber
15 g agar agar
10 ml lime juice
Boil the mustard seeds in water for 30 minutes. Make the pickling liquid using vinegar, 125ml water and sugar, place in a pot over low heat until the sugar dissolves, strain the mustard seeds and place in the pickling liquid. Reduce until almost no liquid is left. Blend the cucumber in a Thermomix until smooth, strain through a cheese cloth. Heat up the cucumber liquid and mix in the agar agar and allow to set in the fridge. Blend until smooth, mix in the mustard seeds and adjust seasoning with salt and lime juice.
Marinated Red Pepper
50 g parsley
100 ml canola oil
5 g salt
5 g garlic, chopped finely
2 limes, juiced and zest
550 g red pepper flesh
Chop the parsley and mix with oil, salt, garlic, lemon juice and zest. Cut the red pepper into equally sized rectangles. Marinate in a vac pack bag. Roast in the oven skin down for 10-20 minutes on 180°C.
Onion and Mustard Purée
250 g onions
10 ml oil
50 ml Creation Rosé
125 ml coconut cream
10 g mustard seeds
5 g salt
Slice the onions and fry them in oil until golden brown. Add the Rosé and coconut cream, place a lid on the pot, reduce until the liquid is gone. Add mustard seeds and blend until smooth. Allow to cool and set aside for plating.
Pickled Red Onions
100 g red onion
50 ml Creation Pinot Noir
50 ml verjuice
50 ml apple cider vinegar
5 g salt
Slice the onions thinly. Place all of the other ingredients together in a pot and bring to a boil. Add the onions and allow to cool off.
For plating use Marjoram as garnish.