Olive Oil-Poached Vegetables Recipe

Recipe Nic van Wyk Photographs Jomeri Mouton Ingredients: For the vegetables:

  • 1L olive oil
  • 1L seed oil blend (Canola oil can also be used)
  • 6 baby carrots
  • 12 thin asparagus spears
  • 120g fresh peas (frozen can be used if need be)
  • 6 radishes
  • 3 fennel bulbs
  • 6 spring onions stems
  • 2 sprigs of thyme
  • Smoked Maldon salt and fresh black pepper
For the froth:
  • 250ml full cream milk
  • 250ml cream
  • 2 bags Carmién Vintage Romance Flower Tea
  • Pinch of lecithin (optional, but the froth will hold shape for longer with it)
Directions: For the vegetables, heat the oil to 90ºC - if you don't have a thermometer, check by adding a spring onion stem to the oil; the stem should not fry, but rather gently cook. When the oil is ready, cook each vegetable type separately, keeping in mind that the oil temperature will fluctuate when removing and adding new ingredients to it. Try to keep the temperature constant by removing from heat if frying occurs. The carrots, fennel and radish should take about 15 minutes at the most; the others will have a shorter cooking time. Vegetables are cooked when soft. Keep all the vegetables warm while you make the tea froth. For the froth, bring the milk to the boil, add the tea bags and infuse for five minutes. Remove the tea bags. Add the cream to the milk and bring to the boil. Add the lecithin and froth with a hand blender. To serve, place a selection of all the vegetables on a plate, sprinkle with salt and black pepper and add small spoonfuls of the tea froth. Serves 6