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Partridge spring rolls with crushed artichoke heart and artichoke-black sesame dip — image

Partridge spring rolls with crushed artichoke heart and artichoke-black sesame dip

Crispy partridge spring rolls with crushed artichoke, artichoke-black sesame dip, lime-coriander cream and roasted kimchi sesame seeds.

Ingredients

30gGinger
120gSoy sauce
15gChili flakes
6Spring onions
3Fresh garlic cloves
100gCarrot julienne 3 mm
400gSkinless red-legged partridge fillet
40gSpicy crispy chili oil
30gCoriander
Salt
Pepper
Liquid egg white
Spring roll wrapper 215 x 215 mm

4Artichoke bottoms
Salt
Oil

Salt
500gArtichoke cream
70gBlack sesame paste atarigoma kuro

Sesame seeds roasted with kimchi
Mayonnaise lime and coriander
Edible flowers
Ghoa cress standard

Preparation

  1. Cut the spring onion into fine rings.
  2. Clean and finely chop the garlic and ginger.
  3. Mix the partridge fillet, spring onion, carrot, soy sauce, ginger, garlic, chili flakes, crispy chili oil and coriander in the food processor.
  4. Pulse to the desired coarseness. The mixture should retain some texture.
  5. Season the mixture with salt and pepper.
  6. Put the mixture in a piping bag.
  7. Brush the edges of the spring roll wrappers with liquid egg white.
  8. Fill the wrappers with the partridge mixture and roll into spring rolls.

  1. Let the artichoke bottoms thaw.
  2. Crush the artichoke bottoms using a tortilla press between two sheets of butcher's foil.
  3. Set aside until use.

  1. Blend the artichoke cream with the black sesame paste in a blender until smooth.
  2. Season with salt if desired.

  1. Fry the spring rolls until golden brown and crispy.
  2. Pipe thin lines of lime-coriander cream over the spring rolls.
  3. Finish with edible flowers and ghoa cress.
  4. Sear the crushed artichoke bottoms in oil.
  5. Season the artichoke bottoms with salt.
  6. Serve the artichoke-black sesame dip separately in a bowl.
  7. Garnish the dip with roasted kimchi sesame seeds.