Pickled Vegetables, Cream of Pumpkin and Bicolor Mustard Cress

Ingredients

• Bicolor Mustard Cress
• Shiso Purple Vinegar
• Sugar water
• Salt
• Romanesco
• Green cauliflower
• Pumpkin
• Mustard vinegar
• Gyoza sheets

Method

• Brine the romanesco and green cauliflower in a mixture of sugar water, Shiso Purple Vinegar, salt and mustard vinegar, creating a sweet, salty and sour effect. Set this aside for at least 2 to 3 days.
• Briefly deep-fry the gyoza sheets using the back of a wooden spoon until they are shaped like a bowl and drain on paper towels.
• Make a cream of pumpkin and put it in a piping bag.
• Place the fried gyoza tray on the plate and pipe the pumpkin cream into it.
• Finish the dish with the pickled vegetables and Bicolor Mustard Cress.

Recipe: Eric Miete