Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes 09 Components Ingredients Method Leek and Nori Terrine with Saffron Buttermilk Dressing Leek & nori terrine Saffron buttermilk dressing Nori oil Mizuna Pea tendrils Watercress Leek & Nori Terrine 4 leeks 2 cloves garlic 1 bay leaf 1 tbsp Szechuan peppercorn 1 tsp fennel seeds 2 star anise 200ml white wine 3L water 2 sprigs thyme Parsley stalks Dill stalks Salt 6 nori sheets Leek & Nori Terrine Combine water, white wine, garlic, bay leaf, herbs, spices, and salt in a medium pot. Bring to a simmer over medium heat. Adjust seasoning as needed. Trim leeks to the solid stem and rinse under cold water. Puncture leeks with a pin or fork for even cooking. Add leeks to the pot and simmer until tender, about 10 minutes. Cool leeks to room temperature. Refrigerate to infuse for 4 hours or overnight. Strain through a coffee filter and reserve oil. To Plate Slice terrine into desired portions and remove the cling film. Place in the centre of a shallow bowl. Toss pea tendrils, watercress, and mizuna with nori oil and season. Arrange on one side of the terrine. Emulsify buttermilk dressing with a stick blender, adding olive oil if needed. Pour dressing on the opposite side of the terrine until it reaches halfway, finishing with extra nori oil. SITCHU MAGAZINE Serves: 6 Saffron Buttermilk Dressing 250ml buttermilk 8cm kombu 3 strips lime zest ½ pinch saffron Salt Nori Oil 4 nori sheets 30g parsley leaves 30g dill leaves 250ml vegetable oil Cut leeks lengthwise into desired sizes. Wrap each piece in a nori sheet, trimming excess. Place all wrapped leeks on a full sheet of nori and roll to form a mosaic pattern. Wrap tightly in cling film, removing air, and refrigerate to set. Saffron Buttermilk Dressing Combine buttermilk and kombu in a pot. Heat to just before simmering; do not boil. Hold at this temperature for 10 minutes, then remove from heat. Add saffron and lime zest. Cover and infuse for 45 minutes. Remove lime zest and kombu, adjust seasoning, and chill. Nori Oil Toast nori sheets over an open flame until fragrant. Blend nori, parsley, dill, and vegetable oil for 10 minutes. Pour into a bowl over an ice bath to cool rapidly.
RkJQdWJsaXNoZXIy MTI3ODI1