Pickled Radish, Dill and Puffed Quinoa | Recipe by sousvidetools.com
Pickled Radish, Dill Emulsion and Puffed Quinoa
- COOK TIME: 3 Hours
- PREP TIME: 30 Minutes
- DIFFICULTY: Medium
- SERVES: 2
- 3 bunches of dill
- 300ml of sunflower oil
- 50ml of cider vinegar
- 3 egg yolks
- salt to season
- 1 bunch of dill
- 100g of quinoa
- 500ml of vegetable oil
- 1 bunch of radishes
- 200ml of white wine vinegar
- 100ml of water
- 50g of sugar
Recipe courtesy of Paul Foster from www.greatbritishchefs.com
- To make the dill emulsion, begin by blanching the dill in boiling water then shocking it in cold water to halt the cooking process.
- Dry the dill as thoroughly as possible. Mix with the oil and liquidize in a blender.
- Suspend a muslin bag over a large jug. Pour the dill oil into the bag and leave to strain into the jug overnight.
- Next, make the dill powder. To do this, place the dill in a dehydrator. Leave to dry for 3 hours then remove from the dehydrator and reduce to a fine powder using a blender.
- Bring a large pan of water to the boil and add the quinoa. Simmer until soft, then refresh the quinoa in cold water and place it in a dehydrator. Dry until crispy.
- To pickle the radishes, place them in a vacuum bag. Combine the white wine vinegar, water and sugar and pour over the radishes, then seal the bag using a chamber sealer. Leave to pickle for 1 hour, then open the bag, drain off the pickling liquid and set the radishes to one side.
- To finish the dill emulsion, mix together the cider vinegar and egg yolk using a whisk. When they are thoroughly combined, very gradually add the dill oil. Keep whisking until all the oil has been added and the mixture is smooth and emulsified. Add salt to taste.
- Preheat a deep-fryer to a temperature of 210⁰C. When this temperature has been reached, add the dehydrated quinoa and fry until golden.
- To serve, divide the pickled radishes between two plates. Pour some of the dill emulsion onto each plate, scatter the quinoa over the top and finish with a dusting of dill powder.