SAKE AND VANILLA POACHED T OMAT OES WI TH CAR AMEL ISED ONIONS AND BL ACK SALT

My Wedding - - FOOD & DRINK - www.thed­if­fer­ence.co.nz

Canapé

Makes 6

6 small vine toma­toes, blanched, with skins re­moved

For the poach­ing liquor:

100ml sake, 100ml Mirin, 2tbsp palm su­gar, 1 vanilla stick – scrapped, juice of 1 man­darin, and 1 peel of the same man­darin. Put al­to­gether in a saucepan and slowly dis­solve the su­gar. Bring to a sim­mer. Cook very slowly for 5-min­utes, then cover and leave for 30-min­utes. Place the peeled toma­toes in the liq­uid and cover again. Leave in the liq­uid overnight.

For the caramelised onion:

2tbsp olive oil, 3 onions – finely sliced, 2tbsp brown su­gar, 2tbsp bal­samic vine­gar. Heat oil in a large fry pan over low heat. Add the onions and a good pinch of salt, and cook very slowly for 15-20 min­utes, stir­ring oc­ca­sion­ally to pre­vent them from catch­ing. Don’t be tempted to turn the heat up - you don’t want the onions to burn! When onions are soft­ened and tinged golden, add su­gar and bal­samic - this will start the carameli­sa­tion process. Cook onion over low heat for a fur­ther 5-10 min­utes, stir­ring oc­ca­sion­ally, un­til sticky and caramelised. Whipped goat’s cheese – place 100g in a mixer and slowly beat to soften the tex­ture.

To present – place the onion in a white spoon, cut the tomato and place a lit­tle goat’s cheese on top. Sea­son with black salt (www.hi­malayansalt.co.nz). Place the tomato on the onion and serve.

En­trée

Cut out puff pastry disks. Us­ing a fork, make small holes in the mid­dle to pre­vent too much ris­ing. Place the caramelised onion around the pastry disk. Cut the toma­toes and put on top. Then dot the goat’s cheese about. Bake for 15 to 20min at 180C.

Serve with a dress­ing made from olive oil and the cook­ing syrup. Gar­nish with the black salt and beet­root leaves.

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