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Sid Sahrawat's Idealog dish: Asparagus, pear, and raspberry salad

sidart sid sahrawat idealog dishSidart culinary guru Sid Sahrawat cooks up a different storm every day in his aptly named Test Kitchen in Auckland's Ponsonby. Diners are given an envelope containing a list of ingredients and what follows is eight courses designed with those in mind. To keep everyone on their toes, the goalposts shift every week. We asked him to put his magic to work creating a special Idealog dish just for us.  

ASPARAGUS, PEAR AND RASPBERRY SALAD

 Serves four as an entree

sidart idealog dish sid sahrawatRaspberry foam:

150 grams fresh raspberries

200 mls water 

3 leaves gelatine (I use titanium leaves from Sabato but you can use powder if preferred)

One siphon

Two isi chargers (nitrous oxide)

1.     Combine raspberries and water in a saucepan and bring to a fast simmer.

2.     Remove from heat.

3.     Blitz the raspberry and water mixture to a fine puree using a blender or food processor

4.     Soak the gelatine in cold water until soft.

5.     Remove gelatine from water and strain any excess water by squeezing the leaves with your hands.

6.     Stir the gelatine leaves into the raspberry mix while still warm.

7.     Pass the mixture through a fine sieve and pour into the siphon.

8.     Charge the siphon with the isi bulb.

9.     Refrigerate the raspberry foam for at least two hours before using.

Asparagus:

250 grams fresh asparagus 

1.     Peel the asparagus and discard any woody bits.

2.     Finely slice asparagus.

3.     Briefly blanch the asparagus and refresh in iced water.

To assemble:

Raspberry foam

150 grams Parma ham

150 grams freshly peeled and sliced Jerusalem artichokes

Asparagus

50 grams freeze dried pears (from Fresh As)

25 grams dried olives

A selection of fresh herbs and edible flowers

Salt to taste

Citrus olive oil

1.     Spoon the raspberry foam into the middle of a plate, gently place the Parma ham around it, followed by the artichokes, asparagus, pears, olives, herbs and edible flowers.

2.     Season with salt.

3.     Drizzle over some citrus olive oil and serve immediately.

Sid Sahrawat cooks up a dish for Idealog Tony Nyberg Sid Sahrawat cooks up a dish for Idealog Tony Nyberg Sid Sahrawat cooks up a dish for Idealog Tony Nyberg The finished product! Tony Nyberg