Recipe: Nori and Vegetable Moulds [edit]

Step 1

Peel the celeriac and cut into small dice

Step 2

Melt the butter in a pan add the celeriac and seasoning

Step 3

Sweat the vegetables for a moment then add the wine Bring to the boil and simmer over a low flame for 12 to 15 minutes The celeriac should still have a little bite to it and will have absorbed the wine.

Step 4

When cool mix in the feta ricotta and onions.

Step 5

In a soup plate mix the shoyu sauce and 2 tbs water Lay each nori sheet in it until it becomes moist and pliable about half a minute Lay each sheet into a heart shaped ramekin leaving plenty overlapping the sides Fill with about 1 1/2 heaped tablespoons of the mixture

Step 6

Fold the nori sheet over so that it covers the mixture and press down gently so that the mixture fills the shape Refrigerate for a day then unmould on to individual plates Garnish with a few discreet chives or the sage flowers.

Step 7

Serve with reblochon cheese and radicchio mixed leaf salad (qv).