Tex­tures of Car­rots with Yuzu Gel and Buck­wheat

This Ja­panese-in­spired dish is served on a beau­ti­ful be­spoke wooden dish to bring out the el­e­ments of the heirloom car­rot – from root to stem.

Epicure (Indonesia) - - ENTERTAINING & TRAVEL -

Serves 6 Prep time 1 hour 30 min­utes + 24 hours mar­i­na­tion

Cook time 1 hour 30 min­utes

white heirloom car­rot tartare 200g car­rots, grated

25ml se­same oil

25ml yuzu juice

25g minced shal­lots

3g red chilli, de­seeded

10g Di­jon mus­tard

10g ca­pers, chopped

» Mix all in­gre­di­ents to­gether and sea­son with salt to your lik­ing. » Strain off ex­cess wa­ter from the mix­ture.

» Fin­ish with some olive oil for flavour.

car­rot purée

20g shal­lots, chopped 5g thyme

5g gar­lic

200g yel­low car­rots, chopped (avail­able from Culina) 3g sugar

3g cumin pow­der

» Sweat shal­lots, thyme, gar­lic till aro­ma­tised.

» Add yel­low car­rots and stir un­der low heat and cook the car­rots till soft.

» Pour the re­main­ing in­gre­di­ents and stir well.

» Once the car­rots are soft, blend them into a purée.

pick­ling liq­uid for car­rot slices 200g white bal­samic vine­gar 100g wa­ter

100g sugar

200g car­rots, chopped

» Bring all in­gre­di­ents (ex­cept car­rots) to a boil and then let it cool down to 30°C

» Mar­i­nate overnight with chopped car­rots.

to assem­ble

1 baby yel­low car­rot, raw 1 baby white car­rot, raw 1 baby pur­ple car­rot, raw pick­led car­rots

5 red vein sor­rel leaves fried buck­wheat

» Assem­ble ac­cord­ing to pic­ture on page 75.

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