Tamarind Braised Pork Belly, Kimchi, Nashi Crisps and Perilla - Chef Recipe by Matt Golinski
This recipe needs to be started a few days in advance so the kimchi has time to ferment.
"Make these amazing bombs of honeycomb well in advance and keep them in the freezer, so you can pull them out any time that calls for a sweet little bite." ~ Luke Mangan.
Cooking oil or spray, for greasing
125 g (4 1/2 oz) liquid glucose
360 g (12 3/4 oz) caster (superfine) sugar
3 Tbs honey
15 g (1/2 oz) bicarbonate of soda (baking soda)
250 g (9 oz) dark chocolate
Sea salt, for sprinkling
Line a heatproof tray with baking paper and lightly oil it.
Place the glucose, sugar, honey and 75 ml (2 1/4 fl oz) water in a saucepan over medium heat. Stir until the sugar has dissolved, then cook until the mixture turns a quite dark caramel colour.
Remove from the heat and leave to stand for 2 minutes, before whisking in the bicarbonate of soda. Whisk just enough so that it is incorporated into the caramel, ensuring not to over-mix or the honeycomb will collapse.
Pour onto the prepared tray and leave at room temperature for about 1 hour to cool.
Once the honeycomb has set, break it into bite-sized pieces. Set a wire rack over a tray.
Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Remove from the heat, dip the honeycomb bits into the melted chocolate, and place on the wire rack.
Sprinkle with sea salt and allow the chocolate to set. Store in the freezer until required.
Credits: Images and recipes from Sharing Plates by Luke Mangan, Murdoch Books, RRP $39.99 with Photography by Nikki To
Photo Credits: Images and recipes from Sharing Plates by Luke Mangan, Murdoch Books, RRP $39.99 with Photography by Nikki To