I absolutely love cooking with agar. I like that I have lots of control over the resulting texture and that I can transform most dishes to suit a vegetarian or vegan diet or special diets with low sugar or ow fats. In this recipe, the custard could have been made with eggs but here, I achieve a similar result using New Zealand agar to create the creaminess. This tart is the perfect balance of the crunchiness of the pastry, the warm creaminess of the custard and the sweet caramelised chewiness of the oranges. It is a good recipe to make at this time of the year when the orange season is in full swing and we are in need of comfort food.
I have found that Sea Lettuce pairs really well with fruits. I like to work with the leaves, their bright colour never fails to lift the look of a dish and their delicate taste doesn’t need strongly flavoured seasoning. This surprising combination is visually stunning, super easy to prepare and really pleasing to the taste buds ! Try it next time you entertain…serve it as a canapé, in individual spoons as shown here, with a glass of sparkling wine !! This recipe is sure to impress !
The first time I tasted Sea Grapes was 2 years ago when I visited Atutaki for a holiday. It was served very simply at a buffet table, fresh and without garnish in a big wooden bowl. People would throw some on their plate amongst the other food, just like you would do with tomatoes or another vegetable. I thought […]