by Alejandro Cancino from Urbane, Regional Flavours
Onion, dill and macadamia
Ingredients
- Onions
- 8 pickling onions
- 100g chardonnay vinegar
- 50g sugar
- 200g water
- 5g star anise
- Tapioca
- 40g tapioca pearls
- 200g pickling liquor
- Macadamia milk
- 300g water
- 200g macadamias
- Dill oil
- 100g dill
- 50g grape seed oil
- Macadamia pieces
- Dill tops
- Sea salt
Method
- For the pickling liquor, mix all the ingredients apart from the onions in a bowl until the salt and sugar are dissolved. Blanch the onions in boiling water for 8 minutes and then place them in the pickling liquor. Reserve in the liquor for 4 days.
- Boil the tapioca pearls for 6 minutes and refresh in iced water. Drain and place in the reserved pickling liquor from the onions.
- Place macadamias into the thermomix and blitz until it is a fine powder then add the water and continue to blitz on speed 5 for 10 min. Allow to infuse for 24 hr and pass through a fine sieve then pass again through a superfine bag .
- Blanch the dill in boiling salted water, refresh in iced water. Dry in oven at 60 degrees until completely dry. Place the dill and the grape seed oil in a thermomix and blitz for 5 minutes. Pass through a coffee filter.
- Cut the pickled onions in half and choose the small inner pieces. Pick 3 halves and place the tapioca pearls inside the onions. On the top of each onion put small pieces of macadamia. On the bottom of each plate sauce with the macadamia milk. Then add the onions with the tapioca, add some salt and finish with the dill oil and dill tops.