Corn Kombu Gel Canapes with Blue Cheese and Yuzu Miso Sauce - Chef Recipe by Andrew Naudi

Ingredients

Blue Cheese Sauce:

50g diced brown onion
10g chopped garlic
25g blue cheese
50g white wine
100g cream
25g yuzu miso

Corn Kombu Gel:

2 whole corn on the cob
50g Kombu powder
500g water (can substitute Kombu powder and water for 500 g vegetable stock)
35g pearl agar
15g soy sauce

Method

Blue Cheese Sauce:

Sautee brown onion and garlic in a small pot until transparent.

Add white wine and blue cheese to pot to deglaze and reduce by half.

Add the cream and yuzu miso and reduce by half, until mixture is thick and creamy.

Slightly cool, transfer to a blender and blend until smooth. Strain.

Corn Kombu Gel:

Cut the corn from the cob. Get a pan really hot with a small amount of vegetable oil.

Add corn and sautee to get a little colour, then add soy sauce. Remove from pot and set aside.

In a pot, bring water to the boil and whisk in Kombu powder to make the stock.

Bring to the boil and whisk in pearl agar, it will thicken to make the gel.

Add the corn back into the pot.

Spray a baking tray lightly with oil.

Transfer the gel to the tray to cool down and set.

To Serve:

Once the gel has set and cooled down, cut into cubes small enough to serve on Chinese spoons.

Warm the blue cheese sauce slightly, place on the bottom of the spoon, top with corn gel.