Lynn brought me this bowl at the same time that sunflowers were beginning to bloom. Call it fate. We created this dish as a wonderful way to use the sunflower petals and seeds, pairing them with almost-raw goat and pickled lime.
- Yield: 4 Servings
SUNFLOWER SEED PUREE
- 500 grams | 3 ½ cups sunflower seeds
- 150 grams | ⅔ cup mascarpone cheese
- 20 grams | 1 ½ tablespoons Twin Sisters olive oil
- kosher salt
BRAISED SUNFLOWER HEARTS
- 4 | large sunflowers
- 2 kilograms | about 8 cups water
- 2 grams | ½ teaspoon ascorbic acid
- 13 grams | 1 tablespoon extra virgin olive oil
- kosher salt
- sunflower seed oil
INDIAN PICKLED LIMES
- 300 grams | 10.5 ounces Indian pickled limes in canning
- 125 grams | 4.4 ounces gellan base
How to Make It
- FOR THE SUNFLOWER SEED PUREE: Combine the sunflower seeds with water to cover in a pressure cooker and cook on high pressure for 30 minutes. Meanwhile, prepare an ice bath. Drain the seeds, transfer to a blender, and add the mascarpone cheese and olive oil. Mix on high speed for about 2 minutes, until a thick and shiny puree forms. Strain through a chinois into a bowl, then nest the bowl in the ice bath to cool the puree. Season with kosher salt, transfer to a squeeze bottle, and store in the refrigerator until needed.
- FOR THE BRAISED SUNFLOWER HEARTS: Remove and reserve the sunflower petals. Peel away the outer skin of the sunflower hearts and clean away the thistles. Pour the water into a large bowl, add the ascorbic acid, and stir to dissolve. Immerse the cleaned sunflower hearts in the acidulated water for 10 minutes. Remove the hearts from the water and season with kosher salt and extra virgin olive oil. Place in a vacuum bag and seal the bag on high. Cook in a steam oven set at 200°F (95°C) for 15 minutes, until the hearts are tender. Meanwhile, prepare an ice bath. When the hearts are ready, remove the bag from the steam oven and immerse the bag in the ice bath for 1 hour to chill. Remove the hearts from the bag. Cut two of the hearts into ¼-inch (6-millimeter) cubes and cut the remaining two hearts into thin strips 2 inches (5 centimeters) long and 1/16 inch (2 millimeters) wide. Reserve all the pieces in an airtight container in the refrigerator until ready to use.
- FOR THE INDIAN PICKLED LIMES: Prepare an ice bath. Cut the lime rind from the pith, reserve the pith, and slice the rind into narrow strips. Add the canning liquid to a blender with the reserved pith and the gellan base and mix on high speed for 2 minutes, until smooth. Strain through a chinois into a bowl, then nest the bowl in the ice bath to cool the puree. Transfer to a squeeze bottle and store in the refrigerator until ready to use.
- FOR THE GOAT PREPARATION: Prepare a fire in a wood-burning oven. When the fire is at about 600°F (315°C), place the loin directly on the hottest spot of the grate. After 5 seconds, rotate the loin a quarter turn and cook for an additional 5 seconds. Repeat until the loin is barely cooked on all sides. Remove from the fire and mince very finely. Season with the oil, shabazi spice, and Maldon salt.