Wild onion

• 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

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