Pickled radish, dill emulsion, puffed quinoa
Item 1 of 1
- medium
- 2
- 3 hours
Cream of the British crop when it comes to salad vegetables, the fresh, peppery taste of the radish is given a lovely pickling treatment in this recipe by Paul Foster. Accompanied by a luscious dill emulsion, this dish is a wonderful addition to any meal, either as a starter or a side.
First published in 2015
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Ingredients
Metric
Imperial
SAVE RECIPE
Equipment
- Chamber sealer
- Deep-fryer
- Dehydrator
- Vacuum bags
Method
1
Start by making a dill oil for the dill emulsion. In boiling water, blanch the dill and then plunge into iced water to refresh
- 3 bunches of dill
2
Squeeze dry then add the dill to a blender with the sunflower oil, blitzing into a smooth green liquid
- 300ml of sunflower oil
3
Prepare a muslin bag, add the dill oil to the bag and leave to hang overnight in the fridge with a jug below to collect the filtered oil
4
For the dill powder, dry the dill in a dehydrator for 3 hours, then blend into a fine powder
- 1 bunch of dill
5
Cook the quinoa in boiling water until soft. Rinse the cooked quinoa in cold water and then dehydrate until dry and crispy
- 100g of quinoa
6
On the day of cooking, clean the radishes and pick back the stalks, leaving 1 or 2 remaining
- 1 bunch of radishes
7
Mix together the white wine vinegar, water and sugar together and add to a vacuum bag with the radishes. Seal in a vacuum chamber and leave for 1 hour to pickle
- 50g of sugar
- 200ml of white wine vinegar
- 100ml of water
9
Preheat a deep-fryer to 210°C
- 500ml of vegetable oil
10
Deep-fry the reserved, dehydrated quinoa until golden
11
To finish, drain the radishes and lay on a plate. Add the dill emulsion, sprinkle with the quinoa and dust with the dill powder
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