Pan De Yuca

Ingredients

Pan De Yuca

  • 316g Tapioca flour 
  • 500g Grated cheddar Barrys Bay 
  • 14g of Baking powder 
  • 12g of Salt 
  • 2 Eggs 
  • 120ml Water

Fresh Ricotta

  • 1L of Organic Wholemilk
  • 40g of Apple cider vinegar

Tomato Salad

  • 4 ripe tomatoes
  • 1 avocado
  • 10 ml vinegar
  • 50g hemp seeds
  • Shiso leaves
  • Shoyu with lemon juice (50/50)
  • Hemp oil
  • 100g sour cream

 

WINE MATCH:

Te Pa Reserve Collection 2020 ‘Seaside’ Sauvignon Blanc

Method

Pan De Yuca

Mix tapioca, cheese, baking powder and salt in a stand mixer until thoroughly combined.

In a separate bowl whisk egg and water together then stain over the dry mix until combined as a consistent dough.

Weigh out 30g portions and arrange in a mini muffin tray, bake at 195 degrees for 14 minutes.

Fresh Ricotta

Heat milk to 80 degrees.

Remove from the heat and add vinegar and stir to aid the splitting process.

Let the ricotta rest and coagulate for at least 20 min, strain and reserve the curds.

Tomato Salad

For the semi dried tomato, remove the skin of the tomatoes by blanching them in boiling water for 10 seconds then cool them down right away in ice water, peel and arrange on a tray, cook at 85C for at least 4 hours.

For the avocado, peel carefully and slice thinly, arranging in layers over a flat surface and portion. Burn with a blue torch until slightly toasted, season with salt and vinegar.

For the hemp seeds, toast in the oven at 150C for 10 min, allow to cool and reserve.

Cut finely the shiso leaves.

Tomato Water, lacto fermented

A few days in advance, blend 500g of tomatoes with 10g of sea salt, seal in a container and allow to ferment at room temperature for at least 3 days, when starts to create bubbles, strain through a chinoise and keep the liquid in the fridge to stop the fermentation.

To finalise the dish, mix the 300gr of ricotta with 100gr of sour cream, season with salt to taste. Add a spoonful of the ricotta on the dish, sprinkle with toasted hemp seeds, then arrange the layers of burnt avocado and then the semi dried tomato, season the dish the shoyu/lemon and sprinkle the fine over the tomato. Finish the dish with the dressing of lacto fermented tomato water and the hemp oil.