|4 continental cucumbers|
|550g macadamia nuts, roasted
250ml warm water
Murray River Sea Salt to taste
|250ml apple juice|
2 sheets gold leaf gelatine, soaked in cold water
½ cup caster sugar
500ml grapeseed oil
|1.||Bring 125ml apple juice to just below boiling on medium heat, Induction setting 6.|
|2.||Remove from heat and add soaked and drained gelatine sheets into the hot apple juice.|
|3.||Add the remaining apple juice and set in a small rectangular container and refrigerate until
|1.||Cut the cucumber into 2.5cm lengths.|
|2.||Remove the skin of the cucumber pieces by using a 3.5cm round cutter.|
|3.||Scoop out the centre of the cucumber by using a 2.5cm Parisian scoop,
ensuring you don’t pierce the bottom of the cups.
|1.||Blanch the walnuts in boiling water for 30 seconds.|
|2.||Drain walnuts on paper towel until completely dry and toss lightly in sugar.|
|3.||Bring oil to 160°C on high heat, Induction setting 7-8 and fry walnuts for 2-3 minutes
until golden brown and crisp.
|4.||Drain on cooling rack and set aside to cool to room temperature.
Store in an airtight container until required.
|1.||Process the macadamia nuts in a food processor until a paste is formed.|
|2.||Gradually add warm water until thick and creamy consistency.|
|3.||Season to taste with salt and spoon the puree into cucumber cups until just below the top,
leaving room for the apple jelly.
|1.||Top each of the cups with half a candied walnut, spoon one teaspoon of apple jelly
on top of the walnut and serve immediately.
- A teaspoon can be used in replace of a Parisian scoop to remove the centre of the cucumber.