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 and fennel reduction:
200mL fresh carrot juice
0.5g fennel seeds
15g caster sugar
Balsamic and wattleseed reduction:
200mL balsamic vinegar
1g wattleseed
50g caster 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
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 minutes at 150 C.
Carrot and fennel reduction:
Put all ingredients in a pan, bring to the boil and simmer until thickened.
Balsamic and wattleseed reduction:
Serve the beignets with roasted seasonal baby vegetables, topped with Parmesan cheese. Dress the plate with the reductions.
Recipe provided by Jaaning Tree
