Recipes
Cucumber, candied walnut and apple jelly
50 minutes
Preparation time
15 minutes
Cooking time
20 servings
Serves
Ingredients
4 continental cucumbers
Macadamia Puree
550 g macadamia nuts, roasted
250 ml warm water
Sea Salt to taste
Apple Jelly
250ml apple juice
2 sheets gold leaf gelatine, soaked in cold water
Candied Walnuts
40 walnuts
½ cup caster sugar
500 ml grapeseed oil
Method
Apple Jelly
- Bring 125 ml apple juice to just below boiling on medium heat, Induction setting 6.
- Remove from heat and add soaked and drained gelatine sheets into the hot apple juice.
- Add the remaining apple juice and set in a small rectangular container and refrigerate until set.
Cucumber Cups
- Cut the cucumber into 2.5 cm lengths.
- Remove the skin of the cucumber pieces by using a 3.5 cm round cutter.
- Scoop out the centre of the cucumber by using a 2.5 cm Parisian scoop, ensuring you don’t pierce the bottom of the cups.
Candied Walnuts
- Blanch the walnuts in boiling water for 30 seconds.
- Drain walnuts on paper towel until completely dry and toss lightly in sugar.
- Bring oil to 160°C on high heat, Induction setting 7-8 and fry walnuts for 2-3 minutes until golden brown and crisp.
- Drain on cooling rack and set aside to cool to room temperature. Store in an airtight container until required.
Macadamia Puree
- Process the macadamia nuts in a food processor until a paste is formed.
- Gradually add warm water until thick and creamy consistency.
- Season to taste with salt and spoon the puree into cucumber cups until just below the top, leaving room for the apple jelly.
To Serve
- Top each of the cups with half a candied walnut, spoon one teaspoon of apple jelly on top of the walnut and serve immediately.
Note
- A teaspoon can be used in replace of a Parisian scoop to remove the centre of the cucumber.
Applicance Functions
Shannon Bennett
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