Fibre Recipes Starters

Vegetable Garden À La Grecque with Riesling Vinegar Gelée

Riesling wine vinegar gelée provides a fresh contrast in texture and flavour to vegetables in olive oil and white wine.

Recipe by Kim Jong Woo, group development chef at Wooloomooloo.

*Featured in Crave’s Issue 87, September 2017

 

PREP & COOK TIME
Overnight; 30 minutes

INGREDIENTS
(Serves 1)

Riesling vinegar gelée
280g Riesling vinegar
420g vegetable stock
7g agar

Vegetables à la Grecque
100g white wine vinegar
250g white wine
250g extra-virgin olive oil
1 shallot
4 sprigs parsley
4 sprigs thyme
4 bay leaves
10g coriander seed
10g fennel seeds
10g black peppercorns
750g vegetable stock
Salt, to taste

Vegetables
1 artichoke
1 asparagus
1 Kipfler potato
1 Brussels sprout
1 baby carrot
1 baby fennel
1 pearl onion
1 floret cauliflower
1 floret broccolini
1 pink radish
1 small beetroot
1 tbsp balsamic vinegar
Salt, to taste

Garnish
2g rice grains
1L sunflower oil, for deep-frying
2 cherry tomatoes, thinly sliced
A handful of micro cress

STEPS

1. Prepare the garnish

  • Boil the rice in salted water until tender, then strain and spread onto a tray until it is dry. Heat oil in a pot to 150°C and deep-fry the cooked rice until puffed for about five minutes. Set aside.

2. Make the Riesling vinegar gelée

  • In a small pot, combine the gelée ingredients and cook over moderate heat, gently stirring occasionally until the agar has dissolved completely. Transfer onto a plate and chill overnight in the fridge until firm. Set aside.

3. Prepare the vegetables à la Grecque

  • Bring the vegetables à la grecque ingredients to a boil and simmer for 20 minutes.

4. Prepare the vegetables

  • Blanch the vegetables (excluding the prepared beetroot and cherry tomatoes) in the stock for five minutes, then remove and set aside for later use. Reduce the stock, add lemon juice and pour over the vegetables. Drizzle the beetroot with balsamic vinegar and salt, cover loosely in aluminium foil, and bake in an oven at 160°C for one hour or until tender. Let cool and slice thinly. Set aside.

5. Assemble and garnish

  • Carefully arrange the vegetables on the set gelée. Garnish with the puffed rice, cherry tomatoes and micro greens before serving.

 

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