Wild onion

Sous vide cooked snowball, watercress, green garden curry and BBQ tomato.

Ingredients

  • Zallotti Blossom
  • Dushi Button
  • Lupine Cress
  • ARQAN Arqan oil

Snowball onion:

  • 4 Snowball onion centerpieces
  • 1 tbsp Maldon salt
  • 2 Jasmine Blossom
  • 1 tsp birch sugar
  • 100 ml birch juice
  • 100 ml balsamic white wine vinegar
  • tasmanian mountain pepper
  • toasted wattle seeds

Sauce:

  • 16 green chili peppers without seeds
  • 30 Salad Pea
  • 1 shallot
  • 6 garlic cloves
  • 1 ginger (3 * 3 * 3 centimeters)
  • 2 lemongrass
  • 4 tsp ground coriander seeds (roasted)
  • 2 teaspoons of ground cumin
  • 1 teaspoon ground turmeric
  • 2 tbsp lime juice
  • 3 tbsp pineapple juice
  • 2 tsp of white miso paste
  • 6 tbsp olive oil
  • 2 ml Wheat Grass juice pure
  • wasabi
  • agar agar

BBQ dip:

  • 50 g tomato paste
  • 50 g organic date tomatoes
  • 20 g Saba di Pere
  • 0.5 g agar agar
  • 3 Shiso Purple Leaves
  • 30 g coconut blossom sugar
  • 20 g yacon syrup
  • 1 clove of garlic - peel and grate finely
  • 30 ml Aceto Balsamico di Modena
  • ½ lime - squeeze
  • ½ teaspoon curry powder
  • 2 teaspoons of Black BBQ seasoning salt
  • 5 g finely grated ginger
  • 5 dashes of organic Worcester sauce
  • voatsiperifery pepper from the grinder

Method

Snowball onion:

Mix white wine vinegar, birch sap, Jasmine Blossom, birch sugar and salt. Place the snowball centerpieces in a vacuum bag or jar. Place in the bath for 45 minutes at 82°C. Then briefly flame over it while still warm and refine with mountain pepper, wattle seeds and argan oil.

Sauce: 

Briefly heat the lime and pineapple juice with the shallot, add the agar agar, process with the remaining ingredients to a creamy paste and season with wasabi.

BBQ dip:

Bring the date tomatoes to the boil with agar agar and use the remaining ingredients to make a shiny dip.

Recipe: ARQAN Wild Cooking – Signature Dish I by Spicehunter® Marcel Thiele

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