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6
Easy
Published 2008
I created this dish for my ‘Seduced by Spain’ guest-chef dinners at Sydney’s Coast restaurant in late 2001. In it I use flavours and ingredients found in Spain but give them a bit of a twist by layering the flavours with different textures, working from a more Japanese-style aesthetic.
To make the cucumber jelly, heat the cucumber juice and verjuice in a saucepan until hot but not simmering – just warm enough to dissolve the gelatine. Stir in the gelatine until dissolved, then pass through a fine mesh sieve.
Pour the jelly into the bases of serving vessels (glasses or small dishes) and refrigerate for 1 hour or until set. Cut the celery into fine slices and arrange in