AV­O­CADO RIPENED FOR 18 MONTHS ON THE TREE IN MILLE-FEUILLES OF CEL­ERY AND CO­CONUT EX­TRAC­TION WITH CHIA SLIVERS

Hello! Middle East - - LIFESTYLE -

Serves 10

IN­GRE­DI­ENTS For the fer­mented car­rot

• 500g sand car­rots

• 800g wa­ter

• 2g salt

• 200g car­rot ex­tract

For the cele­riac

• 400g cele­riac

• 200g cel­ery ex­tract

For the turnip jelly

• 800g turnip ex­tract

• 400g ponzu

• 13g agar-agar

For the chia tiles

• Chia seeds

To fin­ish and as­sem­ble

• 400g av­o­cado

• 5g hemp pow­der

• 20ml co­conut oil

• 10ml olive oil

• Seki­ga­hara soya sauce

• Salt

• Freshly ground pep­per

Car­rot fer­men­ta­tion

Chop the car­rots into large pieces and place in a jar, then add the wa­ter, salt and car­rot ex­tract. Leave to fer­ment for one month at a tem­per­a­ture of be­tween 14°C and 16°C.

Cele­riac

Peel the cele­riac then, us­ing a slicer, cut into slices 1mm thick. Dab each slice with car­rot fer­men­ta­tion and cel­ery ex­tract be­fore putting the cele­riac back to­gether. Leave to fer­ment for 48 hours in a vac­uum. Steam cook at 85°C for 45 min­utes. Leave to cool.

Turnip jelly

Make an ex­tract from the turnips. Heat with the ponzu to 90°C be­fore adding the agar-agar. Cook for around 2 to 3 min. Cool then place in the Ther­momix. Put through a strainer and vac­uum pack.

Chia Tiles

Plunge the chia seeds into a saucepan of luke­warm wa­ter and leave to swell for 30 min. Spread onto sul­phurised pa­per in a layer about 2 to 3mm thick. Trans­fer to the de­hy­dra­tor for 12 hours to ob­tain a crispy tex­ture.

Fin­ish and as­sem­bly

As­sem­ble the mille-feuilles, start­ing with the cel­ery leaves, then the av­o­cado trimmed un­evenly. Be­tween each in­gre­di­ent, sprin­kle hemp pow­der, salt, pep­per and some crum­bled chia tile. Once the mille-feuilles is as­sem­bled, cut in 4 and ar­range on a plate. Add a touch of turnip jelly and a dash of soya sauce. Fin­ish with a sprin­kling of hemp pow­der.

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