Page 45 - foodservice news magazine Nov-Dec 2018
P. 45
SMOKED ŌRA KING CAVIAR
1 jar Ōra King caviar Alder smoking chips
In a ceramic bowl, add the Ōra King pearls and cover the bowl with cling film. Using a smoking gun, smoke the pearls for 15 minutes until they take on the smoke flavour. Refrigerate.
APPLE CIDER PICKLE
700 g apple cider vinegar 1 l water
50 g pink salt
350 g sugar
Combine all of the ingredients in a saucepan and bring to the boil. Cool and reserve.
APPLE CIDER JAM
700 g cold apple cider pickle 20 g agar agar
In a saucepan, add the pickle and whisk in the agar agar. Bring to the boil and continue to whisk for 1 minute. Pour onto a tray and set in the refrigerator for 20 minutes or until firm. Break up the gel and blitz in a blender until a thick, fluid jam is formed.
PARSLEY OIL
300 g grape seed oil
200 g flat leaf parsley, leaves picked
In a Thermomix, blend using a 10 speed setting and cook to 100°C. Strain the oil through an oil filter and let the oil drain out, cool the passed oil immediately on an ice bath and refrigerate until needed.
RECIPE
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