For the Stack Base (Makes 2)
20gm bocconcini cheese (small) sliced
1 Roma tomato (ripe)
1 Punnet Medley of cherry tomatoes
(I have used Russet,black Russian , red and yellow )
1 Tsp Smoked Lemon chilli salt (I use my artisan range for this recipe)
20gm Goats cheese (mixed into a paste)
10 leaves Basil fresh
For Pork Floss and Parmesan Crisps
80gm grated Parmesan cheese ( Ive used Grana Padano)
40gm Pork floss
1 Large ring (just like what I have used in the video
(You can lightly grease the ring with a bit of grape seed oil)
Follow the video to help you with this
For Basil Pesto
(This makes a lot) Makes 900ml
I always make a bit so that I can use this recipe of other applications as well
125g walnut kernels
10 garlic cloves, coarsely chopped
600ml extra virgin olive oil
250g shredded parmesan
90 gm pine nuts
3 bunch basil
Stir the walnuts and pine nuts in a frying pan over medium heat for 3-4 minutes or until light golden and aromatic.
Set aside to cool.
Process the walnuts, basil and garlic in a food processor until finely chopped.
Add oil and process until well combined. Season with salt and pepper. Stir in the parmesan.
For Final Presentation
Gently de-mould the stack
Drizzle the basil pesto and its oil around the stack
Add a few smaller leaves of the baby basil and baby mint
Garnish with a nice large pork floss and parmesan crisp
This dish is a great way to celebrate local fresh produce.I have used tomatoes from the Yarra Valley in Victoria. This is a great Entree that is simple and delicious with heaps of Umami.
I have featured my Artisan salt #smokedlemonchilli in this recipe.