Ingredients
BEIGNETS
150g sifted plain flour
4g baking powder
65g of partly ground (rough ground) macadamia nuts
3 egg yolks
2g finely chopped dill
2g finely chopped parsley
25g finely grated parmesan cheese
10g LSA (linseed, sunflower, almond ground mix)
5g semolina
CARROT & FENNEL REDUCTION
200ml fresh carrot juice
½g fennel seeds
15g caster sugar
BALSAMIC & WATTLESEED REDUCTION
200ml balsamic vinegar
1g wattleseed
50g castor sugar
50ml red wine - method as above
Davidson plum syrup
200ml fresh Davidson plum juice
50g caster sugar
20g red currant jelly - method as above
Method
BEIGNETS
Mix all the ingredients together until combined. Make small balls of mix (dessert spoon size) and fry in a pan in hot oil until lightly browned; finish off in the oven for 4–5 mins at 150 degrees C.
CARROT & FENNEL REDUCTION
Put all ingredients in a pan, bring to the boil and simmer until thickened.
BALSAMIC & WATTLESEED REDUCTION
Serve the beignets with roasted seasonal baby veg, topped with parmesan cheese. Dress the plate with the 3 reductions.
Recipe provided by Jaaning Tree Restaurant
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