pickled onion seasoning
- 500g fine sea salt
- 2000g nutritional yeast
- 320g onion powder
- 320g MSG
- 160g dried chives
- 160g citric acid
- 320g caster sugar
Ingredients
garlic mayo
- 325g soy milk
- 60g lemon juice
- 65g Dijon mustard
- 70g confit garlic
- 3g clove fresh garlic
- 15g fine sea salt
- 1000g vegetable oil
blooming onion wet dredge
- 3500g tinned chickpeas with liquid
- 2500g soy milk
- 1500g Roe dry dredge
- 20g fine sea salt
Method
pickled onion seasoning
In a thermos jug combine all the above ingredients and blitz on high speed until fully combined and broken down. The seasoning should be a fine powder consistency.
garlic mayo
In a thermo jug place all ingredients except the oil. Blend on speed 5 for 30 seconds to fully incorporate.
Keeping the thermos at speed 5, in a slow and steady stream add in the oil. Once it starts to emulsify turn up the speed and continue to add in all the oil.
Blooming onion wet dredge
Combine all the ingredients and use a stick blender to blend till smooth.
onion prep
Once the onions are prepped, turn them face down and steam in the oven in a steamer tray at 100°c, 100% humidity for 7 minutes.
Remove from the oven and cool at room temperature.
To fry the onion, start by coating in ROE dry dredge. Make sure it is in each petal.
Then go into the wet dredge and allow the liquid to go in between each petal.
Tap off as much dredge as possible and then place back in the dry dredge. Toss in the flour until each petal is coated again and there are no clumps of petals stuck together.
Tap off any excess dredge. Place in a fryer at 180c for 1 minute or until the coating has fried enough to stick to the petals.
Place on a rack to drain and cool, then fry at 180/190 for a further minute to order or fry till crispy all the way through and golden brown.
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