Ingredients
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Onions
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10 medium biodynamic red onions
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2 litres elderflower Vinegar
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Cheese Sauce
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1 kilogram Water
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1 kilogram hay cheese
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Rye Crumble
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500 grams rye bread
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100 grams beetroot juice
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20 grams Squid Ink
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40 grams Buttermelted
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dried nettle
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dried dandelion
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To Serve
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nastursium leaves
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small ramson leaves
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rosette cress
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water cress leaves
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ramson flowers
Directions
Pickled Onions
- Peel the onions and cut of the base.
- Simmer in the vinegar until just cooked then allow to cool.
- Once cool remove each shell by pulling it through the bottom.
- Set aside 12 perfect shells then cut 12 more shells into rings.
Cheese Sauce
- Cut the cheese into 3cm squares then place in a pot with the water.
- Warm gently for an hour until the cheese is melted given all its flavor to the stock.
- Pass and season with salt.
Rye Crumble
- Cut the Rye bread into a 2cm dice then mix with the juice, squid ink, butter and salt.
- Toast in an oven at 165 degrees C until crisp.
- Blend to a crumble in a food processor then season with the dried herbs.
To Serve
- Warm the onions gently in the vinegar.
- Arrange on the plate and add the herbs and flowers around.
- Serve the cheese sauce on the side and finish with the crumble.
