- • Gangnam tops 4 pieces • Vene Cress ½ punnet • Shiso purple leaf 4 pieces • Figs 6 pieces • Charentais melon 16 melon balls • Cooked silverskin onions 8 pieces • Green pickled jalapenos 4 small • Baba Ghanoush 120gr • Olive oil
Steamed figs and Baba Ghanoush w Vene Cress, Gangnam tops, Shiso purple leaf
Steamed figs and Baba Ghanoush w Vene Cress, Gangnam tops, Shiso purple leaf
15 min
Makes 4 portions
Ingredients
Method
• Steam 4 figs at 100C for 5 minutes and slice the rest of them raw.
• Cut the silverskins into quarters and burn them with a blow torch to give them a smoky flavour.
• Fry the Shiso leaves one by one in medium hot oil (not too hot!)
• Dress the plate with the steamed fig in the middle & a few slices of fresh figs around it.
• Add the Baba Ghanoush,, silverskin onions, melon balls, the fried leaf of Shiso purple.
• Finish with the jalapeno, vene cress, Gangnam tops and a drizzle of olive oil.
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