Menu
  1. Home
  2. Inspiring food service recipes for New Zealand
  3. Sunflower with Chia Caviar
  1. Inspiring food service recipes for New Zealand

Sunflower with Chia Caviar

Sunflower with Chia Caviar – Recipe

A dish comprising the different parts of a sunflower using various techniques to create a unique combination of flavours and textures, with a low-cost yet healthy chia caviar.

...

Ingredients per serve

−
+

Purée and Cubes

Sunflower Flan

  • Eggs 500.0 g
  • Sunflower oil 20.0 ml

Vegan Caviar

  • Nori 4.0 x
  • Soy sauce 80.0 ml
  • Chia seeds 150.0 g
  • Sunflower oil 30.0 ml

Earth Potatoes

  • Potatoes 500.0 g
  • Egg whites 100.0 g
  • Healing earth clay 100.0 g
  • Sunflower seeds 30.0 g
  • Mountain hay 100.0 g

To Assemble & Serve

  • Organic sunflowers 2.0 x
  • Sunflower oil 100.0 ml
  • Crème fraîche 150.0 g
  • Chervil 20.0 g
  • Garden cress 20.0 g

A dish comprising the different parts of a sunflower using various techniques to create a unique combination of flavours and textures, with a low-cost yet healthy chia caviar.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Purée and Cubes

    • Clean and prepare the sunflower heads. Soak in lemon water, then blanch in salted water.
    • Cook 400 g of sunflower heads with milk and concentrated KNORR Vegetable Booster until soft, then purée.
    • Mix the purée. Season to taste.
    • Cut the remaining sunflower heads into cubes and sauté in hot fat. Season.
    • Put 200 g of the purée into a piping bag. Keep it warm.

  3. Sunflower Flan

    • Mix 500 g of the sunflower purée with the same amount of whole egg to make a flan. Season to taste.
    • Cut the remaining sunflower heads into cubes. Place half of the cubes in the serving dish.
    • Fill with the flan, then cover with cling film. Poach in the oven at 100% steam for 30 minutes.

  4. Vegan Caviar

    • Cut nori into pieces. Soak in water and soy sauce. Blend finely. 
    • Stir in the chia seeds and sunflower oil. Chill for 1 hour.

  5. Earth Potatoes

    • Beat the egg whites and carefully stir in the healing earth. Season to taste.
    • Roughly chop half of the sunflower seeds.
    • Mix the chopped seeds and hay with the egg white mixture. Season.
    • Add the potatoes to the mixture.
    • Place on a baking tray lined with baking paper and bake in the oven at 180°C for 50 minutes.

  6. To Assemble & Serve

    • Cut the leaves into julienne and deep-fry together with the flowers.
    • Peel the stems and cut them into 4 cm long sticks, then cut in half, lengthwise.
    • Sauté the stalks in the sunflower oil and season.
    • Arrange the garnishes on top of the flan.
    • Arrange the caviar in a tin, smoothly spread with a spoon and topped with crème fraîche.
    • Serve the baked potato with the remaining ingredients.

  7. Chef's Tip

    • This flavour profile is perfect for autumn. The vegetables can be easily swapped for tomatoes in summer or artichokes in spring.
Home
Home
Products
Products
Recipes
Recipes
Chef Inspiration
Inspiration
Menu
Menu