18 month Pyengana cheddar, lavosh, earl grey raisins, hazelnut & micro celery
By Electrolux Appetite for Excellence Young Chef of the Year Finalist Adrian Walker
Preparation time: 1 hour
Skills needed: medium
For the lavosh
260g plain flour
1 egg white
20g melted butter
Extra virgin olive oil, to brush Sea salt
Preheat oven to 200°c.
Sift flour, sugar and salt together into a medium mixing bowl until combine.
In a separate bowl add the water, egg white and melted butter, whisk together until combined. Gradually add the liquid to the flour mixture bowl and mix thoroughly with a dough hook to make a stiff dough.
Rest dough for 20 minutes.
Roll the dough out between 2 sheets of baking paper or on floured surface until 1mm thick. Cut into 50mm x 40mm pieces and place on a baking tray lined with baking paper.
Brush the dough lightly with extra virgin olive oil and sprinkle with sea salt.
Bake for 10 to 14 mins.
Remove from the oven and leave to cool completely.
Once cool break into pieces.
2 earl grey tea bag
140g hot water Method
Place raisins in a small bowl.
Make a strong tea, pour over the raisins and steep (soak) for 20 mins.
Strain the raisins through a fine sieve and discard the liquid.
Blend the raisins with a stick blender and pass the mixture through a fine sieve (or chinois), you should have a smooth consistent puree.
Place aside for later use.
for the hazelnut oil powder 25g hazelnut oil 25g malto powdered.
*Malto is a product based on tapioca maltodextrin, a low density white powder. It is used as a bulking agent and can transform fatty substances (olive oil/chocolate) into a powder without altering the taste. The end result will be a melt in your mouth texture.
** malto powder can be bought at any specialty cooking store or online, otherwise 100g of roasted walnuts blended into a powder will also work fine.
Process oil and malto in a food processor.
Pass thought a dry fine sieve, this is to remove any lumps from the powder and leave you with a fine powder.
300g Pyengana cheddar
- Crush the Pyengana cheddar into a small crumble by hand.
- Spread a thin layer of raisin purée onto each lavosh.
- Place 1 tablespoon of cheddar crumble on top of the puree.
- place a ½ teaspoon of the hazelnut powder on top of the cheddar.
- finish with micro celery.
- When rolling the dough to get a thin and even dough use a pasta maker and feed though the rollers.
- You can make the lavosh up to a week prior if need be and keep in an airtight container.
- If you don’t have time to make the lavosh you could always buy a good quality brand.
- You can make the hazelnut oil a day or two prior.