vrdesigners
07/15/15

“Ossenworst”, mustard seed, egg yolk, Amsterdam onion, quinoa

Recipe by Joost Van den Hoven & Rob Rademaker from Netherlands – Dilmah Real High Tea Global Challenge 2015 Silver Medal Winners

Mustard seed:

100 gr. Mustard seeds
200 gr. White wine vinegar
50 gr. Sugar
Salt and pepper

Method:
Mix everything and let marinated overnight.

Quail egg yolk:

Freeze the quail eggs overnight. Let them defrost and break them open, separate the egg yolk from the white. The yolk is now “cooked”.

Puffed quinoa:

100 gr. Quinoa
500 gr. Water
200 gr. Sunflower seed oil.

Method:

Cook the quinoa until the seeds are open.
Strain them en wash them, put the oven on 70 degrees, and put the quinoa on baking paper.
Let them in the oven till there totally dry.
Heat up the oil until 200 °C add the dried quinoa and strain right away. Through the heat it will puff.

Garnish
100 gr. Amsterdamse Ossenworst
4 amsterdam pickled onions
Mustard cress

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