Crudité of Szechuan Radish with Macadamia and Miso Cream

Ingredients:

Szechuan radish:

• 2 bunches of grub farm radishes
• 1/2 cup light soy sauce
• 1/2 cup rice wine vinegar
• 1 cup water
• 1 tablespoon caster sugar
• 1 tablespoon sichuan peppercorns
• 1 tablespoon whole coriander seeds
• 5g ginger
• 1 long red chilli
• 2 cloves garlic

Macadamia nut and miso cream:

• 1 tablespoon Fermentstation red miso
• 200g macadamia nuts
• 300ml water
• 20mls rice wine vinegar
  

Method:

Radishes:

• Wash and clean the radish. Cut in half leaving the leaves on. Set aside.
• Half the chilli, roughly chop the garlic and ginger. Place in medium sized saucepan.
• Add all remaining ingredients besides the radish.
• Bring to the boil, once it reaches boiling point take off the heat.
• Add the radishes to the saucepan and leave them submerged until the liquid is cooled.

Nut cream:

• Roast the macadamia nuts till golden brown.
• Place all ingredients into a food processor and blitz to a smooth consistency.
• Place the nut cream in a large bowl, scatter your radishes over the top and drizzle over enough of the sauce to dress the radishes. I like to finish it with a good drizzle of Australian olive oil and season to taste.

For plating up we used a range of beautiful veggies from grub farm so feel free to add the radishes with any other seasonal vegetables.