The Kapiti Pamaro Parmesan Experience by Jamie Phillips from "Deli Star Catering"

• By foodie User FoodieReview
  More recipes by this foodie >
• Difficulty: Moderate
• Course: Fingerfood/Nibbles/Tapas

Ingredients

Fritter with balsamic craisins
Whip with chive pistachio pesto
Ice cream sandwich with tamarillo port caviar

Recipe as follows...

Method

Fritter with balsamic craisins

Boil together 100ml water and 40g butter. Add 50g flour beating continually. Add one egg and 30g Kapiti parmesan to make fritter mix.

When cool roll into balls and fry at a high heat for only 2 minutes so the outside of the fritters are crunchy and the inside are still moist.
For the balsamic craisins reduce 40ml of port with 20ml of balsamic vinegar until a syrup and add a pinch of craisins (dried cranberries)

Whip with pistachio pesto
Bring to the boil 50ml cream with 50ml milk. Whisk onto 1 egg yolk and cook slowly until thick.Add 30g Kapiti parmesan and season. Pour into cream whipper and charge with n2o. Discharge onto crostini.

For the pesto blitz together 20g pistachio nuts, 5g chives, 5g basil, 5g Kapiti parmesan, 20ml avocado oil plus lemon juice and season.

Ice cream sandwich with tamarillo port caviar

Bring to the boil 50ml cream and 50ml milk. Whisk onto 1 egg yolk and cook slowly until thick. Add 30g Kapiti parmesan and season. Pour into ice cream machine and churn.
Bake parmesan slices on non-stick paper until they are crispy and fill with savoury ice cream.

For the tamarillo port caviar, blanch and peel two tamarillos. Cook in 30ml port, 50ml water and 30g sugar. Blitz and sieve. Add 1g algin and drip into calcic mix to form caviar. Refresh and serve.