Starter

Jellyfish Invasion Amuse-Bouche

method

  1. Prepare one litre cold water in bowl and another in a saucepan.
  2. Heat the water on high.
  3. As soon as bubbles appear, add the rinsed jellyfish and stir, blanching for around 20 seconds.
  4. Place in cold water for two mins, then squeeze out excess water.

For dressing 1:

  1. Prepare 1/2 - 1 tsp of grated ginger and mix together with vinegar, sesame oil, soy sauce and honey in a large bowl.
  2. Add in jellyfish and coat, mixing well.
  3. Serve jellyfish mixture in a white tasting spoon sprinkled with sesame seeds.

For dressing 2:

  1. Heat oil over medium, add a pinch of cayenne pepper and toast for 30 seconds until fragrant.
  2. Add in peanut butter with a little water to bring smoothness to the texture.
  3. Add in tomato paste.
  4. Cook on low for a few minutes and season with salt.
  5. Either mix with jellyfish to serve on tasting spoons or serve alongside jellyfish in a small dipping bowl.

Sources: Jellyfish available in UK from Sous Chef (https://www.souschef.co.uk/products/shredded-jellyfish);

West African peanut sauce recipe inspired from: http://globaltableadventure.com/recipe/west-african-peanut-sauce/;

Ingredients

  • 120-200 grams shredded jellyfish in brine

For the dressings:

Option 1: Asian-Inspired Sesame Ginger Soy Dressing

  • 1 piece ginger
  • sesame seeds
  • 2 tsp malt vinegar
  • 2 tsp sesame oil
  • 2 tbsp gluten free soy sauce
  • 1 tsp honey

Option 2: African-Inspired Peanut Dipping Sauce

  • 1/2 cup peanut butter (natural, not sweet)
  • 1 Tbsp tomato paste
  • 3/4 cup water
  • pinch of cayenne pepper
  • cold-pressed oil of choice.
find out the inspiration behind this recipe by clicking the link below.
grasslands
oceans
jungle

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