There's no better time of the year to spruce up your dishes and wow your guests with your culinary prowess!
Microgreens have the ability to turn any meal into a beautiful picturesque work of art. The vibrant colours and interesting shapes make any dish so presentable and visually appealing.
Not only that, they add unexpected textural elements, a burst of nutrients and sometimes surprising flavour.
In this blog post, we’d like to share some recipes that are a bit special but are also super easy to create:
Pear & Prosciutto Appetizers
Makes 10 - 15 appetizers
Juice from half a lemon
1 asian pear (nashi or ya pear)
100g soft goats cheese
3-4 slices sliced prosciutto
1 crop of Rocket microgreens
Wash pears and slice thinly. Squeeze lemon juice into a small bowl and dip pear slices into the lemon juice to stop them going brown.
Lightly dry pear slices and assemble; take one pear slice and spread on ¼ tsp goats cheese. Add the other slice of pear on top and then another ¼ tsp goats cheese on top of that. Rip a 2x1 inch section of prosciutto and roll up lightly. Press the prosciutto on top of the goats cheese and add a small dab of goats cheese on top, before finishing with the rocket microgreens and a sprinkle of cracked pepper.
Repeat until all pear slices are used up. Try to pair similar sized pear slices together to get an even sized bite.
Adapted from Savor the Best: https://savorthebest.com/pear-prosciutto-appetizers/
Makes 2-3 servings
2 large red heirloom tomatoes
1 cup cherry tomatoes (variety of colours)
1 large mozzarella ball
1/4c pistachios, chopped
1 crop of Pak Choi microgreens
2 Tbsp balsamic glaze
2 Tbsp olive oil
Thinly slice tomatoes and arrange on a flat plate. Sprinkle with pistachios and dot on torn pieces of mozzarella. Drizzle olive oil and balsamic glaze and add a light sprinkle of salt and pepper to taste. Finally, top with your freshly harvested Pak Choi microgreens.
Adapted from Jamie Oliver: https://www.jamieoliver.com/recipes/vegetables-recipes/tomato-carpaccio/#b6BYMpw3ThlLSmK6.97
Beetroot Cured Salmon
120g sea salt
400g beetroot, grated
1 Lemon, zest only
20ml soy sauce
1kg salmon, skin on
150g crème fraiche
1/2 lime, juice only
1 crop of Mustard microgreens
Combine salt, sugar, beetroot, zest, vodka and soy sauce.
Line a tray with plastic wrap & place salmon into it.
Cover with salt mix and rub all over to ensure salmon is well covered.
Cover tightly with plastic wrap and place a weight on top. Leave in fridge for at least 24 hours or up to 3 days.
Tip off any excess juice every six hours or each day if you are marinating for longer and turn the salmon.
Before serving, remove from fridge. Remove excess beetroot then wash salmon gently to remove excess salt. Use paper towels to pat salmon dry.
Return to fridge until needed. Once cured it will last for up to a week.
Recipe adapted from: https://www.eatwell.co.nz/recipe/10935/Beetroot-cured-salmon/