Veg­etable Gar­den À La Grecque with Ries­ling Vine­gar Gelée

Ries­ling wine vine­gar gelée pro­vides a fresh con­trast in tex­ture and flavour to veg­eta­bles in olive oil and white wine. Recipe by Kim Jong Woo, group devel­op­ment chef at Wooloomooloo.

Crave - - GUIDE -

Serves 1

In­gre­di­ents

Ries­ling vine­gar gelée

280g Ries­ling vine­gar 420g veg­etable stock 7g agar

Veg­eta­bles à la Grecque

100g white wine vine­gar 250g white wine

250g ex­tra-vir­gin olive oil 1 shal­lot

4 sprigs pars­ley

4 sprigs thyme

4 bay leaves

10g co­rian­der seed

10g fen­nel seeds

10g black pep­per­corns 750g veg­etable stock

Salt, to taste

Veg­eta­bles

1 ar­ti­choke

1 asparagus

1 Kipfler potato 1 Brus­sels sprout

1 baby car­rot

1 baby fen­nel

1 pearl onion

1 flo­ret cau­li­flower 1 flo­ret broc­col­ini 1 pink radish

1 small beet­root

1 tbsp bal­samic vine­gar Salt, to taste

Gar­nish

2g rice grains

1L sun­flower oil, for deep-fry­ing

2 cherry toma­toes, thinly sliced

A hand­ful of mi­cro cress

1 Pre­pare the gar­nish

Boil the rice in salted water un­til ten­der, then strain and spread onto a tray un­til it is dry. Heat oil in a pot to 150°C and deep-fry the cooked rice un­til puffed for about five min­utes. Set aside.

2 Make the Ries­ling vine­gar gelée

In a small pot, com­bine the gelée in­gre­di­ents and cook over mod­er­ate heat, gen­tly stir­ring oc­ca­sion­ally un­til the agar has dis­solved com­pletely. Trans­fer onto a plate and chill overnight in the fridge un­til firm. Set aside.

3 Pre­pare the veg­eta­bles à la Grecque

Bring the veg­eta­bles à la grecque in­gre­di­ents to a boil and sim­mer for 20 min­utes.

4 Pre­pare the veg­eta­bles

Blanch the veg­eta­bles (ex­clud­ing the pre­pared beet­root and cherry toma­toes) in the stock for five min­utes, then re­move and set aside for later use. Re­duce the stock, add lemon juice and pour over the veg­eta­bles. Driz­zle the beet­root with bal­samic vine­gar and salt, cover loosely in alu­minium foil, and bake in an oven at 160°C for one hour or un­til ten­der. Let cool and slice thinly. Set aside.

5 As­sem­ble and gar­nish

Care­fully ar­range the veg­eta­bles on the set gelée. Gar­nish with the puffed rice, cherry toma­toes and mi­cro greens be­fore serv­ing.

Prep & cook time

Overnight; 30 min­utes

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