Crispy Dandelion, Yogurt and Honey by Chef Ana Roš

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Crispy Dandelion, Yogurt and Honey by Chef Ana Roš

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Ingredients

8 Tender dandelion with roots cut in half
50 g Buckwheat flour
200 g all purpose flour
50 g corn starch
400 g mineral water
200 g Pale ale beer
sunflower oil for frying
Fleure de sel
Buckwheat Pop Corn
100 g buckwheat
20 g rape seed oil
5 g Salt
Thick Joghurt
200 g thick joghurt
7 g Salt
Plating
50 g dandelion honey
  • Medium

Ingredients

  • Buckwheat Pop Corn

  • Thick Joghurt

  • Plating

Directions

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This is an amazing dish served at Hiša Franko last season created by Head Chef Ana Roš called Crispy Dandelion, Yogurt and Honey.

Check out our interview with Chef Ana Roš.

How to Make it:

  1. Mix all ingredients except dandelion and let them set in fridge.
  2. Add ice cubes and immerse the dandelion inside.
  3. Rinse well and fry them at 180 degrees.
  4. Let them set on the paper and salt.

How to Make Buckwheat Pop Corn:

  1. Use the heavy iron pan and heat it for 10 minutes.
  2. When boining hot add oil and buckheat.
  3. Turn of the fire and stir. When all puffed, transfer to paper and salt

How to Make Thick Joghurt:

  1. Mix salt and joghurt together and hang the joghurt in superbag in fridge for 24 hours.
  2. Strain all the liquid out and keep the solid joghurt in the piping bag

How to Do the Plating:

  1. Place the dandelion on the plate, pipe joghurt, sprinkle with buckwheat and spread with honey.
  2. Invite guests to eat it with hands.

Photo credit: Suzan Gabrijan

Photo credit: Without a Compass

Ana Roš

Ana Roš is the Head Chef of Hiša Franko and one of the world’s best chefs in the world. Ana is a self-thought chef who has transformed her rural Slovenian restaurant into a global foodie destination. Ana is well known to foodie fans after starring in the second season of Netflix’s popular show Chef’s Table.

Check out our interview with Ana Roš where she talks about her career, work and Slovenian cuisine.

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