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.
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
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
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