Sunflower with Chia Caviar Recipe
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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.

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Ingredients per serve

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Purée and Cubes

Sunflower Flan

  • Eggs 500 g
  • Sunflower oil 20 ml

Vegan Caviar

  • Nori 4 x
  • Soy sauce 80 ml
  • Chia seeds 150 g
  • Sunflower oil 30 ml

Earth Potatoes

  • Potatoes 500 g
  • Egg whites 100 g
  • Healing earth clay 100 g
  • Sunflower seeds 30 g
  • Mountain hay 100 g

To Assemble & Serve

  • Organic sunflowers 2 x
  • Sunflower oil 100 ml
  • Crème fraîche 150 g
  • Chervil 20 g
  • Garden cress 20 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.
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