Served with MCC
Cheese :
Belnori Phantom Ash
Cucumber and mustard seed gel
100g Mustard Seeds
1kg Cucumber
250ml Apple Cider Vinegar
10g Sugar
15g Agar Agar
10ml 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 with low heat until the sugar dissolves, strain the mustard seeds and place in the pickling liquid. Reduce until almost no liquid is left
Bled 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
Cheese:
Belnori Kilembi served with Roasted Macadamia Nuts
Cheese:
Anysbos Tafelberg Served with Creation Olive oil, Maldon salt and Babylonstoren Nocelara olive.