Soy Cured Egg Yolk & Tofu Creme

MAKES 8 PORTIONS

Ingredients

SOY CURE

• 350g Japanese low salt soy

• 8 each large hens egg yolks

TOFU CREME

• 2 packets Tofu

• 150g coconut cream

• 50ml Baker’s Professional Yuzu Citrus Dressing

• 250ml grapeseed oil

• 5g sea salt flakes

GARNISH

• 120g pinenuts

• 40g watercress

• Barker’s Professional Yuzu Citrus Dressing

Method

SOY CURE

1. Place 2cm of soy into small containers. Add enough hen or duck egg yolks to comfortably fit inside. Leave for 24 hours.

TOFU CREME

1. In a food processor, place the tofu, coconut cream and Barker’s Professional Yuzu Citrus Dressing. Blitz until smooth.

2. Slowly add the oil and then the salt to taste.

3. Place a spoonful of tofu creme in the middle of the plate, making a divot to sit the cured yolk.

GARNISH

1. Scatter over pinenuts sauteed in Barker’s Professional Yuzu Citrus Dressing and baby watercress.

2. Dress the dish with a little more Barker’s Professional Yuzu Citrus Dressing.

This Recipe Uses