Recipe by Executive Chef, Ash Martin, Homage Restaurant, Spicers Hidden Vale, Grandchester, Queensland
4 large heads broccoli
Gently remove the florets. Reserve. Blanch the remaining whole hearts (stems) for 20sec. Reserve.
Broccoli hearts marinate
1.5 L water
¼ cup brown sugar
500ml malt vinegar
½ bulb fermented black garlic
3 whole dried red chillies
3 sprigs rosemary
3 sprigs thyme
1tbs black peppercorns
Heat the water to 90˚C. Add the brown sugar then stir until dissolved. When almost cool, add the vinegar, garlic, chillies, rosemary, thyme and peppercorns. When completely cool, add the broccoli hearts. Marinate in the fridge for three days, or less, until ready to use.
Sunflower seed velouté
500g sunflower seeds
2 field mushrooms, chopped
2tbs malt vinegar
Soak sunflower seeds in the water then allow to rest overnight. On medium heat, roast the field mushrooms in the oven. Allow to rest for 24hours then with the vinegar and seasoning, blend and pass through a coffee filter. Reserve.
Grill the hearts over olive wood charcoal, alternative charcoal or on a BBQ, constantly turning for approx 5min until lightly charred.
4tbs potato starch
50ml extra virgin olive oil
Black pepper, freshly ground
2tbs lemon juice
Roll the florets in potato starch. In a sauté pan, heat the olive oil to high then fry the florets until starting to show colour. Season with a pinch of salt, pepper and lemon juice. To be assembled immediately.
1 fresh picked sunflower, petals reserved
2tbs sunflower seeds, toasted
1 green apple, peeled, shaved wafer thin
On the cooktop, warm the velouté very slowly to approx 70˚C.
Place one heart per person onto a plate then the florets. Sprinkle with sunflower seeds and garnish with apple and sunflower petals. Drizzle with the velouté.