1. Season the onions with salt and set aside.
2. In a muslin cloth tie the peppercorns, bay leaves, cloves and make a sachet.
3. Heat a sauté pan over high heat. Add the butter, onions, sachet with spices and cook, stirring constantly. About 2 minutes. Make sure not to get color to the onions. Add the wine and 5 tablespoons of water. Cover and cook until tender. It might be neccecery to add more water to the pan if it begins to dry out.
4. Once the onions are tender, remove and puree in a blender on high speed.
5. Strain through a fine-mesh chinois and set aside.
1. Soak the gelatine in cold water.
2. Warm the milk and cream in a large saucepan and add the soft gelatine. Whisk until the gelatine has been dissolved. Don’t bring to a boil!
3. Add the onion puree and season to taste.
4. Pour the mixture into a large tray to get a 1,5 cm thickness.
5. Refrigerate for at least 4 hours, then cut out with a 4 cm diameter circle cutter.
6. Place on wax paper in a plastic container until needed.
Seared Tuna with black onion powder
1. Place the onions on a baking tray lined with tin foil. Roast in the oven at approx 200 degrees celsuis for 2/ 2.5 hours until burnt and black.
2. Allow to cool down then blend in standing blender until a black powder. Add coriander and cumin and season to taste with black pepper and salt.
3. Trim the tuna from access fat and sinew if neccecery. Cut in thin long strips depending on the shape of the tuna. Then roll in the black onion powder and shake off excess powder.
4. In a very hot pan, sear the tuna quickly. Make sure it DOES NOT OVER COOK, and it is still pink/ raw in the inside.
5. Take 3 pieces of tuna strips and roll tightly in clingfilm to form a round shape. This needs to be rolled very tight and firm.
6. Freeze overnight. 3 hours before service slice the tuna into 1.5 cm thick rounds and allow to defrost in the refrigerator. Place on wax paper stacked ontop of each other in a container.
Medditeranean Chakalaka and Crispy Onions
2 tablespoons soya sauce
4 tablespoons wine vinegar
4 tablespoons olive oil
1 clove garlic, peeled and chopped
1 tablespoon capers
1 teaspoon green peppercorns
1 tablespoon black olives chopped
1 tablespoon green olives chopped
20 strips pickled red peppers chopped (canned or bottled)
1 dash fresh thyme
4 sundried tomatoes, chopped roughly
1. In a small saucepan, warm over high heat the soy sauce, vinegar, olive oil and garlic. When it boils, reduce the heat and let simmer for 20 minutes. Reduce to a third and remove sauce pan from heat.
2. Add the capers, green peppercorns, black and green olives, peppers and thyme leaves.
80 g flour
5 small onions, peeled and sliced thinly
250 canola or grape seed oil
1. Put the flour on a plate, Mix with the onion slices, tap them to remove the excess of flour and put them on another plate.
2. In a frying pan, warm 250ml neutral oil over high heat.
3. Put 4 sheets on a plate, when the oil is hot add the onion slices. Flip them with a slotted spoon. As soon as they are lightly browned drain them on the kitchen paper and sprinkle with maldon salt.